STH

1 1⁄2 oz Eau de vie of Douglas Fir, Clear Creek
3⁄4 oz Aromatized wine, Cocchi Vermouth di Torino
2 ds Bitters (Dead Rabbit Orinoco)
Instructions

Stir and strain into a cocktail glass. Important: NO substitutions.

Notes

For the skiers of Utah.

Picture of STH
2011 Kindred Cocktails
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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  • Frunchroom — Gin, Bianco Vermouth, Herbal liqueur
  • Bijou — Gin, Sweet vermouth, Herbal liqueur, Orange bitters, Lemon peel, Maraschino cherry
  • Tailspin — Gin, Sweet vermouth, Herbal liqueur, Campari, Lemon peel, Maraschino cherry
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Mynah Bird

1 oz Indian Rum, Old Monk
3⁄4 oz Campari
3⁄4 oz Cassis
3⁄4 oz Lime juice
3⁄4 oz Orange juice
1 oz Ginger beer
1 spg Mint (as garnish)
Instructions

Shake, strain into a highball over ice and ginger beer, garnish with a slapped mint sprig, serve with straw.

Notes

Jungle Bird meets El Diablo. If made with Lemon Hart 151, call it a Hoatzin. Cut the Old Monk with Smith & Cross for extra fun.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • maybe ease off the cassis a little — ★★★★★
  • Dark, full, tart berry brightened by ginger and mint, complemented by vanilla and molasses, given a long, bitter sloe-ish finish by Campari.
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Apio

1 1⁄2 oz Fino sherry, Valdespino “Inocente”
1⁄2 oz Aromatized wine, Cocchi Americano
1 ds Celery bitters, Bitter Truth Celery
Instructions

Stir, strain, up, twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Jenn Smith, Astor Center, NYC.
Source reference

http://tastingnotesnyc.com/2013/06/24/sherry-cocktails-your-perfect-dri…

Curator rating
Not yet rated
Average rating
Not yet rated
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La Calavera Catrina

2 oz Mezcal
1⁄2 oz Orange juice
1 oz Pineapple puree (caramelized pineapple)
1 oz Egg white (ginger-perfumed)
3 ds Bitters, Bittermens Xocolatl Mole (3-4 dashes)
3 oz Ginger beer (to top)
1 pn Cocoa powder (to rim glass)
Instructions

Dry shake, shake, strain into a highball rimmed with cocoa powder, top with ginger beer, garnish with more powder.

Notes

To perfume egg whites: place whole eggs in an airtight container with a 2” piece of peeled ginger overnight. Separate and use normally.

Yields Drink
Authenticity
Authentic recipe
Creator
Allison Hamlin, Astor Center, NYC.
Source reference

http://www.divinechocolate.com/us/recipes/cocktails/la-calavera-catrina

Curator rating
Not yet rated
Average rating
Not yet rated
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Verrazzano

1 1⁄2 oz Applejack
3⁄4 oz Orgeat
1⁄2 oz Ramazzotti
1⁄2 oz Lemon juice
2 bsp Pumpkin puree
1 bsp Chocolate syrup
1 pn Cinnamon
2 ds Bitters (aromatic)
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, up, twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Allison Hamlin, Astor Center, NYC.
Source reference

http://www.divinechocolate.com/us/recipes/cocktails/verrazzano

Curator rating
Not yet rated
Average rating
Not yet rated
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Teresa No. 5

3⁄4 oz Gin, Beefeater
3⁄4 oz Cassis
3⁄4 oz Lime juice
3⁄4 oz Campari
2 oz Soda water
1 spg Mint (as garnish)
Instructions

Shake, strain into a highball over ice and soda, garnish with a slapped mint sprig, serve with straw.

History

Fred Yarm's suggested improvement to Jackson Cannon's Theresa No. 4, itself a variation of Rafael Ballesteros' Teresa cocktail. Variation numbered by me.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Frederic Yarm, cocktail virgin slut, modifying a recipe by Jackson Cannon.
Source reference

http://cocktailvirgin.blogspot.com/2011/05/theresa-no-4.html?m=1

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • I used grapefruit soda water.
  • Delicious sipper; also good with reposado tequila as base. Added 1/4 oz Cointreau.
  • Tart — ★★★★
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Teresa

2 oz Campari
1 oz Lime juice
3⁄4 oz Cassis
Instructions

Shake, strain, up.

Yields Drink
Year
00s
Authenticity
Authentic recipe
Creator
Rafael Ballesteros, Spain.
Source reference

http://cocktailvirgin.blogspot.com/2011/01/teresa.html

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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DrunkLab commented on 12/07/2013:

Campari + cassis almost gives me the impression that there's sloe gin in the drink; they combine into one dark, tart berry flavor with a long, bitter finish. The orange notes of Campari only become apparent as the drink warms up.

Mixin In Ansley commented on 8/22/2024:

I’d say a 5 for a full-throttle, no-fuss, low alcohol drink. Well balanced and more interesting than it sounds.

Faux Stone Fence

2 oz Rye
1 oz Apple cider (reduction, see note)
3⁄4 oz Lemon juice
1⁄4 oz Maple syrup (grade b preferred)
Instructions

Combine 1 oz. concentrated cider, rye, lemon juice, and maple syrup in a cocktail shaker with ice. Shake vigorously, and strain into a cocktail glass (with or without ice). Garnish with ginger slices or lemon rind. Serve immediately.

Notes

To make the cider reduction: In a medium saucepan, over high heat, boil 2 cups of apple cider until it has reduced by half to 1 cup, about 20 minutes. Cool over an ice bath until at room temperature.

Yields Drink
Year
2012
Authenticity
Altered recipe
Creator
Sheri
Source reference

http://www.porkcracklins.net/2012/10/the-stone-ish-fence/

Curator rating
Not yet rated
Average rating
4.5 stars
(7 ratings)
From other users
  • First time mother-in-law has asked for the same cocktail tomorrow! I reduced the lemon to 1/2 oz. though. — ★★★★★
  • Maybe add more maple or apple liqueur, too tart
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  • Delicious Sour (Dead Rabbit Version) — Apple brandy, Peach liqueur, Eucalyptus tincture, Absinthe, Lime juice, Pistachio syrup, Nutmeg, Egg white
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Zachary Pearson commented on 11/30/2013:

Curated this a bit - Clarified the recipe, moved cider reduction instructions to the notes section. Removed "fresh" from lemon juice - we always assume juices, etc. are fresh.

The Corsican

1 oz Bourbon, Buffalo Trace
1 oz Añejo rum, Cruzan Single Barrel
1⁄2 oz Falernum, Velvet Falernum
1⁄2 oz Sweet vermouth, Dolin
3 ds Orange bitters, Regans' orange bitters
1 twst Orange peel (for garnish)
Instructions

Stir, strain, straight up, coupe, garnish

History

"Alex Smith, bar manager at Honor Kitchen & Cocktails, says that The Corsican is the East Bay bar's most popular cocktail."

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Honor Kitchen & Cocktails, Emeryville, CA
Source reference

http://www.tastingtable.com/entry_detail/chefs_recipes/12635

Curator rating
Not yet rated
Average rating
4 stars
(36 ratings)
From other users
  • Subtle and satisfying. The ingredients can be slightly modified and/or substituted to create an equally great drink with what you have on hand. — ★★★★★
  • Worked well with Flor de Cana 12. Try subbing in 0.5 oz of Malibu.
  • Good, but a tad sweet. Blanc vermouth instead?
  • Used Bulleit 10, Mt. Gay Eclipse, Vya Vermouth. Very nice.
  • Accidentally used Cruzan Black Strap and did not regret it one bit. ★★★★★
  • Made one of these with Maker's Mark, A.H. Riise Danish Navy Rum, and Martini sweet vermouth. It was excellent. I'll be trying other variations. I think the whiskey/rum/falernum combination is excellent.
  • Made with Pyrat XO. Accessible though strong. Sweet and orangey. Often boozy + orangey = medicinal, but likably not here. The falernum is ingenious key here. — ★★★★
  • Spices, orange
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Kindred Cocktails commented on 2/11/2015:

Curated to conform to reference, reducing vermouth and falernum from 1 oz to 1/2 oz. Also removed excessive quote from source for copyright reasons. Added attribution details.

Steve L commented on 6/26/2018:

This is really a great drink. To me, it's like the mirror image of a Martinez. Very three-dimensional.

Harvest Time

2 oz Light rum
1 oz Pumpkin liqueur (homemade, see note)
1⁄2 oz Drambuie
3⁄4 oz Lemon juice
Instructions

Shake, serve over rocks or cracked ice. Garnish with cocktail cherry.

Notes

Pumpkin liqueur recipe from Marica Simmons on Serious Eats: http://www.seriouseats.com/recipes/2012/10/diy-pumpkin-liqueur-recipe.h…

Yields Drink
Year
2013
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Zachary Pearson commented on 11/30/2013:

Curated this slightly - changed "Pumpkin seasonal spirit" to "pumpkin liqueur" to accurately reflect the recipe at the link.

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