Good Riddance

1 1⁄4 oz Gin (stronger is better)
1 1⁄4 oz Dry vermouth
1 1⁄4 oz Champagne
1 twst Lemon peel
Instructions

Stir gin and vermouth, strain over Champagne in a coupe, twist.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Elder Fashion Royale — Champagne, Gin, Elderflower liqueur, Orange bitters, Grapefruit peel
  • Bert Cooper — Champagne, Gin, Maraschino Liqueur, Crème Yvette, Meyer lemon juice, Meyer lemon zest
  • Wembley 2021 — Brut Champagne, Gin, Acqua di Cedro, Herbal liqueur, Mint

Champagne Antoine

1 oz Gin
1 oz Dry vermouth
1⁄8 oz Herbal liqueur, Pernod
4 oz Champagne (to top)
1 twst Lemon peel (as garnish)
Instructions

Shake, strain into a flute, top, twist.

Yields Drink
Year
2006
Authenticity
Authentic recipe
Creator
Robert Hess.
Source reference

http://www.drinkboy.com/cocktails/Recipe.aspx?itemid=201

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Champagne Year

3⁄4 oz Grapefruit juice (white)
1⁄2 oz Aromatized wine, Cocchi Americano
1⁄2 oz Amaro Nonino
1 t Marmalade
2 ds Peychaud's Bitters
4 oz Champagne
1 ds Rose water (spritz, as garnish)
Instructions

Shake first four ingredients, fine strain over Champagne in a flute, spritz rose water as garnish.

Picture of Champagne Year
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
Similar cocktails
  • Affaires de l'amour — Brut Champagne, Elderflower liqueur, Campari, Bitters, Lemon juice
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  • Champagne Cocktail, no. 3 — Champagne, Triple sec, Orange bitters, Ice, Sugar, Pineapple, Lime peel
  • Seelbach — Champagne, Bourbon, Triple sec, Peychaud's Bitters, Bitters, Orange peel
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Raton Canyon Cocktail

1 1⁄2 oz Old Tom Gin, Ransom
1 1⁄2 oz Amaro Montenegro
1⁄4 oz Maraschino Liqueur
3 ds Cardamom bitters
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, up, twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Danguole, 10th Kitchen.
Source reference

http://www.10thkitchen.com/2013/12/raton-canyon-cocktail/

Curator rating
Not yet rated
Average rating
4.5 stars
(26 ratings)
From other users
  • Found the amounts to work well as written for Maraska maraschino and Dashfire cardamom bitters.
  • Solidly good drink, although the maraschino (used luxardo) is a little heavy.
  • A fantastic drink — layered and balanced. Works well in all seasons. My only adjustment was to bump the Maraschino down to a tsp. — ★★★★★
  • Very good. Personally added 1/8-1/4 oz rich simple.
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MOJO1229 commented on 7/16/2016:

I can sum it up in three words: A FANTASTIC DRINK! I rated this drink as a five, something I raarely do. I rate a drink when: the drink is relatively easy to fix, and does not take much time to prepare. Also, the ingredients are easy to find, can be used in a variety of drinks (I hate to buy an ingredient that is somewhat pricey--say $30 on up--and is used only for that drink); i.e., the ingredients are versatile, and a will not lanquish on the shelf for years. Also, the drink is inherently tasty, it's not one that you have to "aquire" a taste for. Finally, it's drink that is popular with the general public and had been popular for several decades. Drinks like the martini, or the old fashioned, or the Rob Roy are examples of drinks that I would rate a five, even though I, personally don't care for vodkas. The Raton Canyon Cocktail, in my opinion should justify a five rating: All of the ingredients are easy to find and buy, individually they aren't real expensive, but each one can be used in many different cocktail recipies. It's a very tasty drink, with a variety of ingredients that blend together simply marverously into what I describe as a truly unforgettable. Yes, with no doubt, the Raton Canyon Cocktail is truly a five cocktail. Bottoms up, but slowly, and enjoy a truly unforgettable drink.

MOJO1229 commented on 6/16/2016:

I can sum it up in three words: A FANTASTIC DRINK! I rated this drink as a five, something I raarely do. I rate a drink as a five when: the drink is relatively easy to fix, and does not take much time to prepare. Also, the ingredients are easy to obtain, and they can be used in a variety of drinks (I hate to buy an ingredient that is somewhat pricey--say $30 on up--and is used only for that drink); in short the ingredients are versatile, and a will not lanquish on the shelf for years, seldom used. Also, the drink is inherently tasty, it's not one that you have to "aquire" a taste for. Finally, it's a drink that is popular with the general public and has been popular for several decades--in short, not a fad.

Drinks like the martini, or the old fashioned, or the Rob Roy are examples of drinks that I would rate a five, even though I, personally don't care for dry martinis. In my opinion, it's easy to justify a five rating for The Raton Canyon Cocktail: Only a few ingredients are needed, all of the ingredients are easy to find and buy; individually they aren't real expensive, and each ingredient is versatile, i.e. each one can be used in a variety of different cocktails In short, it's a very tasty drink, with only a few ingredients that blend together simply marverously into what I describe as a truly unforgettable.cocktail. Yes, with no doubt, the Raton Canyon Cocktail truly deserves a five rating. Bottoms up, but slowly, so you can enjoy a truly unforgettable drink.

drinkingandthinking commented on 2/09/2024:

enjoyable, but a bit sweet. I agree with the other comments. Go a bit lighter on the maraschino and the bitters.

John McCormack

2 oz Irish whiskey
1⁄2 oz Aromatized wine, Cocchi Americano Rosa
1⁄4 oz Curaçao
1 twst Lemon peel
Instructions

Stir, strain, up, twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Rowen, Fogged In Lounge.
Source reference

http://foggedinlounge.blogspot.com/2013/12/another-irish-whiskey-cockta…

Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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Rooster-Tail

1 1⁄2 oz Apple brandy, Lairds Bonded
1⁄2 oz Peach liqueur
1 oz Madeira, Broadbent Rainwater Medium Dry
1⁄2 oz Lemon juice (juice of half a lemon)
1⁄2 oz Raspberry syrup
3 ds Peychaud's Bitters
1 spg Mint (as garnish)
2 Raspberry (as garnish)
Instructions

Shake, strain into a goblet over ice, garnish.

Notes

The original calls for 2 oz of dry peach brandy, with the above combination of apple brandy and peach liqueur offered as an alternative.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
David Wondrich
Source reference

http://liquor.com/articles/behind-the-drink-rooster-tail/

Curator rating
Not yet rated
Average rating
5 stars
(5 ratings)
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The Fitty Spot

2 oz Guatemalan rum, Zacapa (or other aged rum)
2 1⁄2 oz Pineapple juice
2 oz Hibiscus tea (double strength)
3⁄4 oz Tangerine juice
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup (spiced, see note)
1 spg Mint (as garnish)
Instructions

Shake, double strain, up, garnish with a mint sprig and a tangerine wedge or pineapple slice.

Notes

Cecchini calls for a simple syrup spiced with cloves, cinnamon, allspice, vanilla, star anise, and ginger root (recipe at link). A falernum syrup can be substituted.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Toby Cecchini.
Source reference

http://tmagazine.blogs.nytimes.com/2010/02/10/case-study-love-potion-no…

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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  • Sin Takes A Holiday — Navy strength rum, Nicaraguan Rum, Bitters, Pineapple juice, Grapefruit juice, Lime juice, Cinnamon syrup
  • Colchique — Pisco, Elderflower liqueur, Orange juice, Grapefruit juice, Lemon juice, Orange flower water
  • The Barrelman — Barbados Rum, Navy strength rum, Grapefruit juice, Passion fruit syrup, Lime juice, Donn's Spices #2

Norman

1 oz Calvados (- calvados)
1 oz Sweet vermouth (- sweet vermouth)
1 t Fernet Branca (- fernet branca)
1⁄2 oz Bénédictine (- benedictine)
Instructions

Stir over ice, strain

Yields Drink
Authenticity
Authentic recipe
Source reference

BC Liquor Store "Taste" magazine winter 2013

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Smooth and tasty. A bit sweet.
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Brooklyn Sour

1 1⁄2 oz Genever
3⁄4 oz Lemon juice
1⁄4 oz Honey syrup (or simple syrup)
1 bsp Marmalade
3⁄4 oz Ale, Brooklyn Hemispherical Bitters Local 2 (as float)
Instructions

Shake, strain, up, float the beer over the back of a spoon on top, New York Sour-style.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Jeff Lucas, The Mix Lab
Source reference

http://themixlab.wordpress.com/2012/01/10/the-new-york-sour-the-brookly…

Curator rating
Not yet rated
Average rating
Not yet rated
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Spanish Coffee (Huber's Café)

3⁄4 oz Overproof rum (151 proof)
1⁄2 oz Triple sec, Bols
2 oz Coffee liqueur, Kahlua
3 oz Coffee (hot)
1 ? Whipped cream (as garnish)
1 pn Nutmeg (as garnish)
Instructions

Add rum and triple sec to tempered mug and ignite, putting out with Kahlua and topping with coffee. Float whipped cream and sprinkle nutmeg.

Yields Drink
Authenticity
Authentic recipe
Creator
Huber’s Café, Portland, Oregon
Source reference

http://imbibemagazine.com/Spanish-Coffee-Recipe

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Did not use overproof, try again with. Strong — ★★★
  • Made without the pyrotechnics and reduced Kahlua, with Lemon Hart. Alright.
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  • Dauphin — Absinthe, Ancho Reyes chile liqueur, Chocolate bitters, Almond milk, Demerara syrup
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