Spaghetti Western #2

1 1⁄2 oz Bourbon, Bulleit
1⁄2 oz Mezcal
1⁄4 oz Strega
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
Instructions

Stir and strain, cocktail glass, flamed orange zest, discard the peel after flaming

Notes

Smoky, with a hint of leather imparted by the Strega

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Martin Corriveau, La Pentola, Vancouver, BC
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Balanced with lots of character! I used Punt e Mes and Penelope rose cask bourbon so probably a bit sweeter and more mellow than original. Have to get a more tart vermouth and drier bourbon or try it with rye for full effect.
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"Spaghetti Western #2" is a tasty, easy to enjoy libation. I used Bulleit 10 burbon, which is a tad lighter than Bulleit's standard (but excellent) burbon. For that reason, the burbon was a little more in the background than I like. I suspect that, if you don't have Bulleit burbon on your shelf, that you will find Jim Beam or Elijah Craig burbon to be good substitutes. Beyond that, you'll taste a smokey flavor from the mezcal (I used Vida mezcal) and a little punch from the Strega. All in all, the overtones of each ingredient mix well, into a satisfying drink.Don't forget the flamed orange zest, but be careful you don't burn your thumb. The burnt flesh doesn't mix well with the other ingredients! Otherwise, mix, stir, flame, and enjoy!.

Made this last night with WT101 and Montelobos.  I enjoyed it.  Kinda reminded me of a drier, less rich version of the 100 Year Cigar, with notes of leather, smoke & a touch of anise.  Might try again with a lower proof, sweeter bourbon than the WT101 like BT or EWSB.

Isle of Skye Swizzle

1 oz Drambuie
1 oz Pineapple juice
3⁄4 oz Lime juice
1⁄2 oz Becherovka
1 spg Mint (as garnish)
Instructions

Shake, strain over crushed ice, swizzle to frost glass, garnish with slapped mint sprig.

History

This cocktail won me a spot as a top three finalist in the 2013 Tales of the Cocktail Tales on Tap contest, sponsored by Drambuie. Unfortunately, I was unable to attend Tales this year, and had to forfeit my spot. The idea was to make a seasonally appropriate (for July) cocktail, heavy on the Drambuie, that lent itself to serving on tap. This one works just as well the old fashioned way. Drambuie supposedly came about when Bonnie Prince Charlie gave its recipe to John MacKinnon in gratitude for ferrying the Jacobite prince to the Isle of Skye.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Nothing not to like!
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Latin Trifecta

1 oz Tequila
1 oz Cynar
1⁄2 oz Dry sherry
3 ds Orange bitters
1 twst Orange peel (flamed)
Instructions

Stir, strain, up.

YieldsDrink
Authenticity
Authentic recipe
Creator
Jamie Boudreau, Canon, Seattle, WA.
Source reference

http://punchdrink.com/recipes/latin-trifecta/

Curator rating
Not yet rated
Average rating
3.5 stars
(13 ratings)
From other users
  • Made with Espolon blanco. Tasty, but a bit forward on cynar. Would make again and test a Reposado or different ratios. — ★★★★
  • Tasty but nothing super surprising. Also quite small. Up the sherry, probably? 3.5★
  • Very nice notes from the sherry and orange bitters. Perhaps a bit to sweet.
  • Made with blanco. Easy drinking, with a lightly bitter finish. It is a little small as noted.
  • Very good. Tequila and Cynar marry well together, and the orange notes are excellent, with the sherry moderating. I would add to it: 1.5 oz tequila, 3/4 oz sherry, maybe a dash more Cynar, to fill out the glass.
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What style of sherry would you recommend, Rafa? I'm thinking something on the dry side ...

Hello Leslie,

You are correct, the recipe calls for a dry sherry. I've updated this entry accordingly. I imagine an amontillado would be ideal, but I used a fino and enjoyed the drink, and an oloroso would probably make a fine drink as well, though a rich and nutty one.

With a dry sherry, this is nearly identical to the Choke Artist cocktail, with the main difference being the different quantities of bitters. I imagine that Boudreau is measuring out of a Yarai bitters dasher like he uses at Canon; these give smaller dashes than standard bottles, and one or two dashes out of a bottle of say Regan's is possibly closer to the recipe as Boudreau makes it.

Tokyo Drift

2 oz Japanese Whisky, Yamazaki 12
3⁄4 oz Sweet vermouth
1⁄2 oz Cardamaro
1 t Strega
1 twst Lemon peel
Instructions

Stir, strain, up, twist.

YieldsDrink
Authenticity
Authentic recipe
Creator
Brad Farran, Raleigh, NC.
Source reference

http://punchdrink.com/recipes/tokyo-drift/

Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • Doesn't taste like "Tokyo Drift" but it's good, not not inspired, number.
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Keep Your Dreams A Burnin'

2 1⁄2 oz Manzanilla sherry
1⁄2 oz Jamaican rum, Smith & Cross
1⁄2 oz Orgeat
2 ds Bitters, Angostura
2 twst Lemon peel (shaken)
Instructions

Shake, strain over crushed ice in a rocks or julep cup, garnish with three half lemon wheels and a cinnamon stick, dust with powdered sugar, serve with two long straws.

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Authenticity
Authentic recipe
Creator
Kirk Estopinal, Cure & Belloc,| New Orleans, LA.
Source reference

http://punchdrink.com/recipes/keep-your-dreams-a-burnin/

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • S & C dominates, but not in a bad way
  • Refreshing sherry drink that disappeared quickly.
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The Mexican Gentleman

1 oz Manzanilla sherry, La Gitana
1 oz Reposado Tequila, Siete Leguas Reposado
1⁄2 oz Pedro Ximénez Sherry, Lustau
1⁄2 oz Mezcal, Del Maguey Vida
2 Blackberry
2 Raspberry
1 Strawberry
1 sli Orange (orange wheel)
Instructions

Muddle, shake, strain half over crushed ice in a Collins, add more crushed ice and strain rest, stir to frost glass, garnish with more berries.

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Authenticity
Authentic recipe
Creator
Sean Kenyon, Williams & Graham, Denver, CO.
Source reference

http://punchdrink.com/recipes/the-mexican-gentleman/

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The Zeppelin

1 1⁄2 oz Gin
1⁄2 oz Maraschino Liqueur, Luxardo
1⁄4 oz Lemon juice
1⁄4 oz Apricot liqueur
2 ds Bitters, Angostura Orange
2 ds Bitters, Scrappy's Lavender
Instructions

Add everything into a shaker, add two ice cubes, shake well, garnish with Luxardo Cherry.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Ryan Rabideau
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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Bramble Bee

1 1⁄2 oz Gin
1⁄2 oz Plum eau-de-vie
2⁄3 oz Lemon juice
1⁄3 oz Honey syrup (2:1)
3 Blueberry (3-4)
Instructions

Muddle blackberries in liquid ingredients, shake, double strain over crushed or cracked ice, garnish with three more blueberries on a pick.

pictured: cocktail
apparently there's a Mario Wiki
YieldsDrink
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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Old Dutchman

2 oz Bourbon
4 dr Blackstrap Bitters, Bittercube
2 t Maple syrup
1 oz Red Birch Beer (*)
1 spg Cinnamon stick
1 ? Brandied cherry
Instructions

Stir bourbon, maple syrup & bitters with ice until cold. Strain into a rocks glass with a king cube, top with birch beer and garnish

Notes

*you can be heavier or lighter with the birch beer depending on the spiciness of your bourbon

History

Birch Beer seems to be a dying soft drink outside of Pennsylvania and a few places in New England, but its old-world, teaberry flavor keeps bringing me back to it as a mixer

Picture of Old Dutchman
2011 Kindred Cocktails
YieldsDrink
Year
2013
Authenticity
Altered recipe
Creator
Jason Westplate & Spencer Moffatt; the Pendennis Club
Source reference

http://en.wikipedia.org/wiki/Old_Fashioned

Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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Birch beer is delicious and the examples I've had tend to be less sweet and more forest-y than root beer. Good idea for a cocktail ingredient.

I've actually been debating making a birch beer syrup or tincture because the soda's been so hard to get in the Midwest. I'll post if it turns out

In Fashion

2 oz Bourbon
4 ds Bitters, Angostura
4 ds Orange bitters, Regans' orange bitters
1 bsp Cane syrup (Martinician)
1 twst Lemon peel (large, muddled)
1 bsp Mezcal, Fidencio Clásico (as float)
Instructions

Muddle lemon peel with cane syrup and bitters in serving glass, add bourbon and ice, and stir. Float mezcal and express lemon oils from another twist over the top.

YieldsDrink
Authenticity
Authentic recipe
Creator
Greg Best, Holeman and Finch, Atlanta, GA.
Source reference

http://punchdrink.com/recipes/in-fashion/

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • I'm guessing this varies considerably based on bourbon. I used Johnny Drum Private Stock. Not sure mezcal did much. Perhaps a spray or two of Laphroaig 10yr would be better.
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