Brewer's Breakfast

2 oz Junmai Sake, Miyasaka Masumi Arabashiri First Run Junmai Ginjo
1 oz Corn Whiskey, Glen Thunder
1⁄4 oz Galliano
Instructions

Stir, strain, coupe, garnish with eight Honey Nut Cheerios on a cocktail pick.

YieldsDrink
Year
2010
Authenticity
Authentic recipe
Creator
Jim Meehan, PDT, NYC.
Source reference

The PDT Cocktail Book.

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Dulce de Leche

1 1⁄4 oz Añejo tequila, Don Julio Añejo
3⁄4 oz Pedro Ximénez Sherry, Toro Albara
1⁄2 oz Heavy cream
1 Whole egg
1 twst Grapefruit peel (shaken)
1 pn Cinnamon (as garnish)
Instructions

Dry shake (including grapefruit peel), shake, double strain, up, garnish with grated cinnamon.

Notes

Inspired by the flavors of rum raisin ice cream.

YieldsDrink
Year
2008
Authenticity
Authentic recipe
Creator
Jim Meehan, PDT, NYC.
Source reference

The PDT Cocktail Book

Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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  • The Dead Rabbit Coffee Cocktail — Irish Cream, Port, Irish whiskey, Bitters, Whole egg, Simple syrup, Nutmeg
J.S-g. commented on 3/24/2016:

Made with reposado for lack of anejo. Still very good. Love the texture, softness and the lingering tequila taste. 

Sooner or Later

1 1⁄2 oz Aromatized wine, Cocchi Vermouth di Torino
1 1⁄2 oz Martinique Rum, La Favorite Vieux
1⁄4 oz Coffee liqueur, Varnelli Caffe Moka
10 dr Bitters, Bittermens 'Elemakule Tiki
1 twst Orange peel (expressed and discarded)
Instructions

Stir, strain, up, express and discard orange peel.

YieldsDrink
Authenticity
Authentic recipe
Creator
Nick Detrich, Bellocq, New Orleans, LA.
Source reference

http://barnotes.co/recipes/sooner-or-later

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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  • Metexa — Aromatized wine, Blanco tequila, Swedish Punsch
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  • Your Second Cousin — Pear eau de vie, Aromatized wine, Absinthe, Honey syrup, Grapefruit peel
  • Vow of Silence (Sichuan Garden II) — Indian Rum, Aromatized wine, Sweet vermouth, Bitters, Orange peel

Made a half quantity with Cocchi, Old Monk, Patron XO Cafe and Ango. Nice bittersweet dessert drink, orange twist is essential.

The Outcider

12 oz Bourbon, Buffalo Trace
6 oz Cider (boiled)
18 oz Tea (rooibos, strong)
12 ds Orange bitters
12 ds Bitters, Fee Brothers Whiskey Barrel Aged
24 twst Orange peel (2" each)
12 Cinnamon stick
Instructions

Heat all ingredients together until warmed through and serve in ceramic bowl.

YieldsDrink
Year
2011
Authenticity
Authentic recipe
Creator
Prime Meats, Brooklyn, NY.
Source reference

http://www.seriouseats.com/recipes/2011/11/prime-meats-hot-cider-whiske…

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North by Northwest (Evan Zimmerman)

1 1⁄2 oz Apple brandy, Clear Creek
3⁄4 oz Lemon juice
3⁄4 oz Apple juice
1⁄2 oz Averna
1 t Apple butter
Instructions

Shake, double strain into a chilled white wine glass rimmed with a mix of equal parts sugar and dried thyme.

YieldsDrink
Authenticity
Authentic recipe
Creator
Evan Zimmerman, Portland, OR.
Source reference

http://imbibemagazine.com/North-by-Northwest-Recipe

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Tasty cocktail for the autumn season. Found it just slightly more tart than I'd like it, will try with 1/2 oz lemon next time.
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  • Fall Classic (Gramercy Tavern) — Bourbon, Calvados, Bitters, Apple cider, Simple syrup, Lemon juice
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In-Seine

2 oz Cognac, Rémy Martin VSOP
1 1⁄2 oz Elderflower liqueur, St. Germain
1⁄4 oz Herbal liqueur, Pernod
Instructions

Pour each into cocktail shaker. Shake well and pour into chilled martini glass. Garnish with lemon peel.

YieldsDrink
Authenticity
Altered recipe
Creator
Jmmrad
Source reference

http://www.thedrinkshop.com/cocktails/cocktail_detail.php?cocktail_id=4…

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
From other users
  • Used Gammel Dansk in place of Pernod. Try Curacao next time
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  • Red Legs — Pineapple rum, Scotch, Pedro Ximénez Sherry, Amaro, Orange peel
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  • Pikotaro — Pineapple rum, Crème de Banane, Fernet Branca, Absinthe, Demerara syrup

Lover's Kiss

1⁄2 oz Amaretto, Disaronno
1⁄2 oz Cherry Liqueur
1⁄2 oz Crème de Cacao
1 oz Half-and-half
Instructions

Add everything to shaker, add 2 ice cubes, shake well. Garnish with Luxardo Cherry.

YieldsDrink
Year
2014
Authenticity
Authentic recipe
Creator
Ryan Rabideau
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • 3.5
  • Sub'd cherry infused brandy for the cherry liqueur. Ratio 1:1:1:1.5.
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  • Smoky Colada — Mezcal, Apricot liqueur, Bitters, Coconut cream, Lime juice

A Bloody Apple

1 1⁄2 oz Bourbon, Bulleit
1⁄2 oz Sweet vermouth, Martini & Rossi
1⁄2 oz Cherry Liqueur
1⁄2 oz Apple juice
1⁄4 oz Maraschino Liqueur, Luxardo
1 ds Bitters, Angostura Orange
Instructions

Add everything to shaker, shake well, pour into glass with single large ice cube. Garnish with orange twist and a Luxardo Cherry.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Ryan Rabideau
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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  • Cantil Moonbeam — Rye, Applejack, Sweet vermouth, Cranberry bitters, Apple cider
  • Carmen Miranda — Apple brandy, Rum, Pear eau de vie, Orange bitters, Rich simple syrup 2:1
  • Newark — Apple brandy, Sweet vermouth, Maraschino Liqueur, Fernet Branca

A Thousand Blue Eyes

1 1⁄2 oz Dry vermouth, Noilly Prat
1⁄2 oz Gin, Tanqueray
3⁄4 oz Simple syrup (1:1)
3⁄4 oz Lemon juice
5 dr Orange flower water
5 dr Bitters, Bittermens Boston Bittahs
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, rocks, twist.

YieldsDrink
Authenticity
Authentic recipe
Creator
Nick Detrich, New Orleans, LA.
Source reference

http://barnotes.co/recipes/a-thousand-blue-eyes

Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • For the ladies.
  • haven't tried yet
  • My wife loves this drink. Definitely a hit with the ladies. I used rose water instead of orange flower water and it was incredible.
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Valeira Gorge

2 oz Coconut Water
1 oz Tawny port
1⁄2 oz Blended rum, Banks 5 Island
1 bsp Vanilla syrup
1⁄2 oz Lime juice (plus spent hull)
3 ds Bitters, Angostura (as float)
4 oz Crushed ice
Instructions

Roll between two tins, pour un-strained into a snifter with spent lime shell, top with generous dosage of Angostura.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Nick Dietrich, Cane & Table, New Orleans, LA.
Source reference

http://barnotes.co/recipes/valeira-gorge?utm_source=Twitter&utm_medium=…

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
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