Piedmont Sour

1 1⁄2 oz Bourbon (high proof)
1⁄2 oz Chinato
1⁄2 oz Lemon juice
1⁄2 oz Orange juice
1⁄4 oz Orgeat
Instructions

Shake, double strain, up.

Notes

The link is unclear about where this recipe originates and it does not appear to be listed on the online menus of any of the linked restaurants and bars.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Seattle, WA.
Source reference

http://seattletimes.com/html/musicnightlife/2022211221_fallcocktailsxml…

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • also made with guava vs oj — ★★★★
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The Pleasant Surprise

1 oz Cognac
1 oz Amontillado Sherry
1 oz Port
1 twst Lemon peel (muddled)
1 t Sugar
1 ds Soda water
1 pn Nutmeg (as garnish)
Instructions

Mix the lemon peel and sugar with a dash of seltzer in an old fashioned glass. Fill it with cracked ice, add the other ingredients, and stir until the glass is frosted. Garnish with a pinch of nutmeg.

YieldsDrink
Year
1892
Authenticity
Authentic recipe
Creator
William Schmidt, "The Only William," NYC.
Source reference

http://liquor.com/articles/masters-of-mixology-william-schmidt/

Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
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Weeper's Joy

1 oz Absinthe
1 oz Sweet vermouth
1 oz Kummel
2 ds Curaçao
1⁄2 t Gomme syrup
Instructions

Stir, strain, up.

YieldsDrink
Year
1892
Authenticity
Authentic recipe
Creator
William Schmidt, "The Only William," NYC.
Source reference

William Schmidt's The Flowing Bowl, 1892; recipe and slightly updated ratios via David Wondrich's Imbibe.

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
Similar cocktails

Great Dane

2 oz Aquavit, Krogstad
3⁄4 oz Aromatized wine, Contratto Americano Rosso
1⁄2 oz Zwack Unicum Plum
1 twst Grapefruit peel
Instructions

Stir, strain into a Nick & Nora glass, garnish with a 'grapefruit smile'—a wide swath of grapefruit peel cut into a diamond shape with a slit cut through it to rest on the rim of the glass.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Joaquín Simó, Pouring Ribbons, NYC.
Source reference

http://www.dwr.com/display.do?ruleID=111414#gift

Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails
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Fontainebleau

1 1⁄2 oz Rye, Rittenhouse 100
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Orange liqueur
2 ds Peychaud's Bitters
Instructions

Stir with ice, strain over a large ice cube, garnish with a lemon twist.

Notes

Similar to the Tipperary #3 and Stew Ellington's Gramercy, but inspired by http://www.straightbourbon.com/forums/showthread.php?20966-What-Cocktai…

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(31 ratings)
From other users
  • I'm not always a fan of green chartreuse, as i find it overpowers many cocktails, but it's perfect here as a foil to the rye-orange-vermouth richness. Used PF Dry Curaçao
  • Used with Grand Marnier. Can definitely taste the green chartreuse coming through but not over powering. Wife likes it. — ★★★★★
  • Used Cointreau. Rate 4.5 Will use High West double rye next time.
Similar cocktails
  • Daisy If You Do — Bourbon, Bénédictine, Bitters, Agave syrup, Grapefruit juice, CioCiaro, Lemon
  • Czechattan — Bourbon, Becherovka, Herbal liqueur, Curaçao, Bitters
  • Ozymandias — Rye, Brandy, Sweet vermouth, Bigallet China-China, Bénédictine, Bitters, Lemon zest
  • Carrie's Book Club — Rye, Orange Curaçao, Bénédictine, Bitters, Simple syrup
  • Bad Reputation — Bourbon, Bermuda rum, Herbal liqueur, Grapefruit bitters, Bitters, Grapefruit juice

I love it. Have never made it with either suggestion for rye or vermouth, but a few different combos of other brands. Have used PF Dry for the orange every time. Makes me want to try adding Peychaud's to Stew Ellington's Gramercy

Pigeon Park

1 1⁄2 oz Mezcal
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Pimm's No. 1 Cup
1⁄4 oz Bénédictine
2 ds Bitters, Angostura
Instructions

Stir and strain into a cocktail glass rinsed with Ardbeg, flame some orange oil over top as a garnish then discard the peel

Notes

Dense and smoky, with a light herbal note.

History

I created this drink as a variation on a Vancouver Cocktail, although I drifted a little further than I expected with the addition of Pimm's. I wanted something slightly herbaceous to highlight the subtle herbal aroma of the mezcal, and Pimm's No.1 felt like the perfect choice because it wasn't very sweet, and being made from gin it echoed the original Vancouver Cocktail, which was essentially a Martinez with Benedictine instead of maraschino.

Pigeon Park is a little square in Vancouver's Downtown Eastside where the homeless and junkies hang out or just take a nap. Still Vancouver, even thought it doesn't look anything like a postcard photo, yet not without charm either.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Martin Corriveau
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • As smokey as it sounds. The Ardbeg rinse was clobbered by the mezcal and I'm not sure it was critical. A solid cocktail, but more one-note than I expected (the note is smoke).
  • A hair sweet, but wouldn't taste right without that.
  • Made with Fidencio and a spritz of Laphroaig 10 yr. Love the chocolate and herbal throughout, and the little bitterness at the finish.
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  • No. 64 — Mezcal, Sweet vermouth, Herbal liqueur, Orange bitters
  • Twisted Tenderness — Mezcal, Bonal Gentiane Quina, Apricot liqueur, Hazelnut liqueur
  • Chachita — Mezcal, Sweet vermouth, Cynar, Bénédictine, Bitters, Orange peel

Field Cocktail

2 oz Cognac, Pierre Ferrand Ambre
1 oz Dry vermouth, Noilly Prat
3⁄4 oz Pineapple juice
1 lf Pineapple (as garnish)
Instructions

Stir, strain, up, garnish.

Notes

Via Pierre Ferrand: "This Cognac-based twist upon the Algonquin Cocktail is Jim Meehan's tribute to Colin Peter Field, who runs the Hemingway Bar in Paris’s Ritz Hotel."

YieldsDrink
Authenticity
Authentic recipe
Creator
Jim Meehan, PDT, NYC.
Source reference

http://www.pierreferrandcognac.com/en/pages/view/591

Curator rating
Not yet rated
Average rating
2.5 stars
(5 ratings)
From other users
  • This one is definitely unique, but I'm a huge fan. I usually use Dolin dry.
  • Louis Royer, Dolin. Nicely dry, but the flavors just do not work for me. It might work with a softer Cognac and perhaps more stirring to integrate (though it was plenty dilute already).
Similar cocktails
  • The Algonquin — Rye, Dry vermouth, Orange bitters, Pineapple juice
  • Ambery Cocktail — Añejo rum, Sherry, Cognac, Apricot liqueur, Bitters, Lemon peel
  • Lewis & Martin Cocktail — Bourbon, Aromatized wine, Crème de Banane, Peychaud's Bitters, Lemon peel
  • President of Vice — Añejo rum, Bianco Vermouth, Dry apricot brandy, Curaçao, Amontillado Sherry, Peychaud's Bitters, Orange bitters, Orange flower syrup, Orange peel
  • St. Lillet — Bourbon, Aromatized wine, Elderflower liqueur

Not Coming Home

1 1⁄2 oz Bianco Vermouth, Dolin
3⁄4 oz Absinthe, St. George
3⁄4 oz Elderflower liqueur, St. Germain
4 ds Orange flower water
1 twst Grapefruit peel
Instructions

Stir, strain, up, twist.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Tim Rabior, Sanctuaria, St. Louis, MO.
Source reference

http://drinkwire.liquor.com/post/101-best-new-cocktails-not-coming-home…

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
From other users
  • New fave low ABV! Orange flower overpowers a bit but I don't mind
  • Should work with dry vermouth, and perhaps the addition of a simpatico amaro like Gran Classico or Suze.
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Anne Bonny

1 1⁄2 oz Rum
3⁄4 oz Lime juice
1⁄2 oz Cinnamon syrup
1 oz Ruby Port (float)
1 pn Nutmeg (as garnish)
Instructions

Shake, strain, up, slowly float, garnish with freshly grated nutmeg.

Notes

For the rum, go with something piratey: Wray & Nephew, Banks 5 or 7, Pusser's, Smith & Cross, Lemon Hart.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Made with tawny port - so good! I'll have to try with ruby port next...
  • Made with Pussers and Tawny port Very nice but would try with ruby port. Need to learn how to do float
  • On point! Everything a tiki drink should bring.
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  • Hamilton Park Swizzle — Applejack, Palo Cortado Sherry, Falernum, Pineapple syrup, Lime juice
  • The Green Veil — Pisco, White wine, Elderflower liqueur, Herbal liqueur, Lime juice, Simple syrup, Kiwi

Embassie

3⁄4 oz Gin
3⁄4 oz Aromatized wine, Cocchi Americano
3⁄4 oz Herbal liqueur, Yellow Chartreuse
3⁄4 oz Lemon juice
1 twst Lemon peel
Instructions

Shake, strain, up, twist.

Notes

A dash of absinthe, a la the similar Corpse Reviver #2, is nice here.

YieldsDrink
Authenticity
Authentic recipe
Creator
Mal Spence, Kelvingrove Café, Glasgow.
Source reference

http://punchdrink.com/recipes/embassie/

Curator rating
Not yet rated
Average rating
2 stars
(2 ratings)
From other users
  • Twist on Last Word, interesting but lacking balance. Too citric. Should work with another formula, to be tested furthermore.
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  • Tessmanian Devil — Gin, Strega, Aromatized wine, Bitters, Lemon juice, Hot sauce, Cayenne pepper, Chili pepper
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