Contour Line

1 1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Amontillado Sherry
3⁄4 oz Blended Scotch
2 ds Bitters, Abbott's
1 twst Lemon peel (expressed and discarded)
Instructions

Stir, strain, up, twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Brian Johnson, Better Cocktails at Home.
Source reference

http://www.youtube.com/watch?v=HmlTCvvEkvY&list=PLs6tYSMjBhJt-ejjzUtQWt…

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Made with Black Bottle and Lustau Los Arcos. Vermouth, lemon oil, and Scotch on the nose, with heavy vanilla sweetness on the sip, and dry savory sherry and some malt/smoke on the swallow. Try again with a strong malt.
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DrunkLab commented on 11/23/2013:

This is a nice way to dry out Carpano Antica for sipping, but not a great showcase for the other ingredients, nor do the flavors coalesce into something new. Next time I'll try it with the sherry bumped up to 3/4 oz and a strong single malt rather than a blend.

The Sure Thing

1 1⁄2 oz Gin, Tanqueray 10 (chamomile-infused)
3⁄4 oz Aromatized wine, Cocchi Americano
3⁄4 oz Lemon juice
1⁄2 oz Bianco Vermouth, Dolin
1⁄2 oz Honey syrup (1:1)
Instructions

Shake, strain, up, garnish with a thyme sprig speared through a cucumber slice.

Notes

To make the chamomile infusion, combine 3 ounces of dried chamomile flowers (whole buds if possible) with a 750-mL bottle of Tanqueray No. Ten Gin in a large container. Cover, and let stand overnight. Strain out the chamomile and rebottle.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Charles Joly, The Aviary, Chicago, IL.
Source reference

http://liquor.com/articles/raising-the-bar-charles-joly/

Curator rating
Not yet rated
Average rating
Not yet rated
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  • About That Time — Gin, Aromatized wine, Elderflower liqueur, Lemon juice, Honey syrup, Lemon peel
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Drunken Helmsman

1 1⁄2 oz Overproof rum, Plantation
1 oz Lime juice
1⁄2 oz Maple syrup
1⁄2 oz Falernum
1⁄2 oz Amaro Meletti
1 spg Mint (as garnish)
Instructions

Shake, pour unstrained into a rocks glass, garnish with a mint sprig and a zig zag orange peel.

Pictured: Bartender
Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Jason Alexander, Tacoma Cabana, Tacoma, WA.
Source reference

http://www.youtube.com/watch?v=JdSQZbuUDuA

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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  • Ave Amarillo — Blanco tequila, Galliano, Triple sec, Lime
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Haresfur and Tonic

1 oz Gin
1 oz Fernet Branca
2 oz Tonic water, Boylan Cascade Tonic water
1 wdg Lemon (squeezed and dropped in)
Instructions

Build in glass over ice, topping with the tonic, and squeezing and dropping in the lemon wedge.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
haresfur, eGullet forums; named by Chris Taylor
Source reference

http://forums.egullet.org/topic/145765-drinks-2013-part-2/?p=1943231

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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gkramer66 commented on 12/26/2013:

Tried it with Fernet first, then Ramazotti, which I liked better. Excellent.

Clockwork Orange

1 oz Orange juice
1 oz Orange bitters, Regans' orange bitters
1⁄2 oz Brandy, Pierre Ferrand 1840
1 twst Orange peel (shaken)
Instructions

Shake, strain into a julep cup over pebble ice, garnish with another orange peel.

Yields Drink
Authenticity
Authentic recipe
Creator
Neal Bodenheimer, Bellocq, New Orleans, LA.
Source reference

http://liquor.com/articles/raising-the-bar-neal-bodenheimer-kirk-estopi…

Curator rating
Not yet rated
Average rating
1.5 stars
(2 ratings)
From other users
  • Not bad. Very Orangey, a little bitter. Not particularly interesting, but a fun way to use a bit of orange juice or something.
  • Oof. Does not work at all for me.
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The Tokyo Dagger

2 oz Japanese Whisky, Yamazaki 12
1⁄2 oz Bonal Gentiane Quina
1⁄2 oz Pedro Ximénez Sherry
Instructions

Stir, strain, up, garnish with a cherry or a lemon zest.

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

http://web.archive.org/web/20170718085257/http://liquor.com/articles/ra…

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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  • Tokyo Drift — Japanese Whisky, Sweet vermouth, Cardamaro, Strega, Lemon peel
  • Foreign Key — Japanese Whisky, Aromatized wine, Herbal liqueur, Bitters
  • Rapscallion — Islay Scotch, Pedro Ximénez Sherry, Absinthe, Lemon peel

Sforzando

1 oz Rye, Rittenhouse 100
3⁄4 oz Mezcal, Del Maguey Chichicapa
1⁄2 oz Dry vermouth, Dolin
1⁄2 oz Bénédictine
1 ds Bitters, Bittermens Xocolatl Mole
1 twst Orange peel (as garnish)
Instructions

Stir, strain, up, twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Eryn Reese, Mayahuel, NYC.
Source reference

http://liquor.com/articles/raising-the-bar-eryn-reece/

Curator rating
4 stars
Average rating
4 stars
(21 ratings)
From other users
  • Complex, spicy, smoky. Nice festive zing.
  • Boozy, but balanced. Everything plays well in this one. Cheers!
  • Death and Co.
  • Death and Co. uses two dashes mole bitters, but I usually find 2 dashes overwhelming
  • Smoky, with good balance of sweetness
  • Dry and complex as was mentioned. Well balanced for a drinker down with smoke (I used Vida).
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  • Racketeer — Rye, Mezcal, Bénédictine, Sweet vermouth, Herbal liqueur, Peychaud's Bitters, Islay Scotch
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  • Spaghetti Western #2 — Bourbon, Sweet vermouth, Mezcal, Strega
  • Blackstar — Bourbon, Cognac, Mezcal, Sweet vermouth, Crème de Banane, Herbal liqueur, Bitters
  • Traveling Scotsman — Highland Scotch, Sweet vermouth, Islay Scotch, Herbal liqueur
Jennx commented on 1/03/2015:

I did an absinthe rinse and added orange bitters. Really like it,

Primavera al Pisco

2 oz Pisco, Tabernero Quebranta
3 oz Orange juice
3 oz Pineapple juice
1 ds Grenadine
1 sli Orange
1 Cherry
Instructions

In a Long drink glass with ice, add the Pisco, Orange Juice, pineapple Juice and the last un dash of grenadine.
For decoration un slice of orange with a cherry.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Tastes like a tropical juice mix - you wouldn't have any idea there was alcohol in there...so potentially pretty lethal!
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Safira Stone

2 oz Vodka, Absolut
2 oz Parfait Amour, Bols
2 oz Dry white wine
1 Cherry (decoration)
Instructions

In a mix glass add all ingredients.
Serve in martini glass.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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  • The Viering Cocktail — Genever, Sweet vermouth, Cherry Liqueur
  • Duneden — Irish whiskey, Sweet vermouth, Parfait Amour, Absinthe, Orange bitters, Lemon peel

Yuletidal Wave

20 oz Pineapple juice
7 1⁄2 oz Lemon juice (or to taste)
2 1⁄2 oz Simple syrup (rich turbinado, or to taste (see note))
5 oz Brandy
10 oz Bourbon
10 oz Gold rum, Cockspur 12
10 oz Pear liqueur, Rothman & Winter Orchard Pear
5 oz Licor 43
2 1⁄2 oz Allspice Dram, St. Elizabeth
2 Pear (diced into 1/2-inch pieces)
1⁄2 t Cinnamon (ground, for garnish)
Instructions

Combine all ingredients except pear and cinnamon in an airtight glass container and stir to combine. Refrigerate until ready to use (no more than 4 hours). At serving time, pour over ice into a punch bowl and add pear cubes and sprinkle cinnamon on top.

Notes

To make rich turbinado simple syrup, add 2 parts turbinado sugar to 1 part water and boil until dissolved. Store in an airtight container.

Yields Drink
Authenticity
Authentic recipe
Creator
Created by Martin Cate, owner of Forbidden Island Tiki Lounge in Alameda.
Source reference

http://www.sfgate.com/food/recipes/detail/?p=detail&rid=17401&sorig=qs

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Subbed falernum for turbinado syrup, St George Spiced Pear for R&W Pear liqueur, added dashes of Angostura & Bittermens Tiki bitters. Also works great as a base for a tropical holiday bubbly cocktail, with champagne / cava / prosecco as a topper.
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sheri commented on 11/22/2013:

The original article says it makes 10 servings, I changed to 20 for easier scaling - makes 20 drinks.

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