Nirvana

2 oz Rye, Rittenhouse 100
1 oz Amer Picon, Amer Boudreau
1⁄4 oz Bénédictine
1⁄4 oz Maraschino Liqueur
1 twst Orange peel (as garnish, optional)
Instructions

Stir, strain, straight up, cocktail. Garnish if desired

YieldsDrink
Year
2007
Authenticity
Authentic recipe
Creator
Jamie Boudreau, Vessel, Seattle, WA
Source reference

http://spiritsandcocktails.wordpress.com/2007/09/09/amer-picon/

Curator rating
Not yet rated
Average rating
4 stars
(20 ratings)
From other users
  • Very boozy with my high-proof amer, though not harsh.
  • Doesn't work for me (used 'real' Amer Picon). It seemed unbalanced; too much alcohol burn and the maraschino dominates.
  • Excellent. Use a very bitter homemade Amer Boudreau, which at 1 oz, contributes strongly — ★★★★
Similar cocktails
  • Bonal & Rye — Rye, Bonal Gentiane Quina, Triple sec, Orange bitters, Bitters, Orange peel
  • Sfumato & Rye — Rye, Amaro, Orange bitters, Lemon juice, Simple syrup, Grapefruit peel
  • The Killing Floor — Rye, Bigallet China-China, Sweet vermouth, Bonal Gentiane Quina, Orange peel
  • Jackson Ward — Rye, Amaro Nardini, Sweet vermouth, Wormwood bitters, Orange bitters, Lemon peel
  • Smoke on the Boulevard — Rye, Aperol, Sweet vermouth, Averna, Cherry Bitters, Orange peel

Made this (or something like it) using 1 oz CioCiaro + 1/4 oz Campari for bitterness in place of the Amer Picon.  Not sure how it compares to the true Boudreau version, but quite tasty.

Wicked Games

1 1⁄4 oz Pear eau de vie, Clear Creek
3⁄4 oz Mezcal, Del Maguey Vida
3⁄4 oz Lemon juice
3⁄4 oz Pineapple juice
1⁄2 oz Ginger syrup (2:1 evaporated cane sugar to ginger juice)
Instructions

Shake, strain, Collins, garnish with a thin ginger slice and two pineapple leaves.

Tommy probably named this after the song by the weeknd, not the chris isaak one, but come on
via Stereogum
YieldsDrink
Authenticity
Authentic recipe
Creator
Tommy Klus, KASK, Portland, OR.
Source reference

Good Ink's The Cocktail Hour: Brandy.

Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails
  • Jungle Booby — Blanco tequila, Mezcal, Absinthe, Pineapple juice, Lime juice, Grapefruit juice, Orgeat
  • 7 Days to Go — Mezcal, Curaçao, Bitters, Pineapple juice, Lime juice
  • Marrakesh Express — Mezcal, Pomegranate juice, Lemon juice, Simple syrup, Egg white, Chili pepper, Rose water, Pomegranate seeds, Pink Peppercorn, Salt
  • Flor de Muertos — Reposado Tequila, Falernum, Mezcal, Sweet vermouth, Lime juice, Lime peel
  • Maximilian Affair — Mezcal, Elderflower liqueur, Sweet vermouth, Lemon juice

Yujacha Sour

2 oz Japanese Whisky
3⁄4 oz Lemon juice
1⁄2 oz Honey syrup
1 T Yuzu preserves
1⁄2 Egg white
1 ds Yuzu bitters
Instructions

Dry shake, shake, fine strain, up. garnish with a few drops of bitters or fresh yuzu zest if you can get it.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails
  • Mrs. Doyle — Irish whiskey, Swedish Punsch, Lemon juice, Simple syrup
  • Smokescreen — Islay Scotch, Herbal liqueur, Lime juice, Simple syrup, Mint
  • Literary Agent — Japanese Whisky, Maraschino Liqueur, Yuzu juice, Grapefruit juice, Rich demerara syrup 2:1, Grapefruit peel
  • Campfire — Islay Scotch, Cognac, Orange juice, Maple syrup
  • Kansai Kick — Japanese Whisky, Madeira, Lime juice, Orgeat

Prospector

1 1⁄2 oz Apple brandy, Lairds Bonded
3⁄4 oz Batavia Arrack, Van Oosten
3⁄4 oz Lemon juice
3⁄4 oz Honey syrup (wildflower honey)
1 ds Bitters, Angostura
3⁄4 oz American Sparkling White Wine, Gruet (float)
1 pn Cinnamon (as garnish)
Instructions

Shake, strain, up, float wine, garnish with fresh grated cinnamon bark.

History

Originally made with pipe tobacco syrup and no arrack. Appeared on the opening menu at KASK.

YieldsDrink
Authenticity
Authentic recipe
Creator
Tommy Klus, KASK, Portland, OR.
Source reference

Good Ink's The Cocktail Hour: Brandy.

Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails
  • Cupid's Revenge Cocktail — Brandy, Champagne, Triple sec, Pomegranate Liqueur, Maraschino Liqueur, Lemon juice, Maraschino cherry
  • Fall Warmth — Apple brandy, Amontillado Sherry, Maraschino Liqueur, Bitters, Lemon juice
  • The Mothership Connection — Apple brandy, Palo Cortado Sherry, Sorel liqueur, Batavia Arrack, Virgin Islands Rum, Bitters, Lime juice, Ginger-Honey Syrup
  • Carolina Sundress — Bourbon, Dry vermouth, Maraschino Liqueur, Lemon juice, Lemon
  • Happy 'Rack — Apple brandy, Applejack, Batavia Arrack, Allspice Dram, Lemon juice, Grenadine, Simple syrup, Nutmeg

Lost Leader

1 oz Gin, Plymouth
1⁄2 oz Rum (Bull Run Pacific)
1⁄2 oz Peach liqueur, Combier
3⁄4 oz Lemon juice
1⁄4 oz Demerara syrup (2:1)
1 ds Pastis, Herbsaint (sprayed, as garnish)
1 twst Lemon peel (as garnish)
Instructions

Shake, strain, up, Herbsaint mist, twist.

YieldsDrink
Authenticity
Authentic recipe
Creator
Tommy Klus, KASK, Portland, OR.
Source reference

Good Ink's The Cocktail Hour: Gin.

Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
Similar cocktails

Emperor's Punch

6 oz Old Tom Gin, Hayman's
2 oz Cachaça, Boca Loca
6 oz Tea (white peony tea)
4 oz Verjus (+)
1 1⁄2 oz Ginger liqueur, Canton
6 oz Soda water
2 c Demerara sugar (1 lb)
1 c Water (boiling)
12 Lemon
Instructions

Steep one tablespoon of white peony tea leaves in one cup boiling water and let cool. Prepare an oleo saccharum by muddling the peel of twelve lemons in 2 cups demerara sugar and resting until a paste forms, and then flash with boiling water and stir to incorporate. Let cool. Combine all ingredients, chill, stir, serve, ladle. Garnish with sprigs of lemon thyme. Makes four to six servings.

YieldsDrink
Authenticity
Authentic recipe
Creator
Brian Gilbert, Teardrop Lounge, Portland, OR.
Source reference

Good Ink's The Cocktail Hour: Gin.

Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails
  • Afterburner — Gin, Aromatized wine, Orange juice, Vinegar, Seltzer water, Lemon juice, Simple syrup
  • Puebla Sour — Gin, Grapefruit liqueur, Ancho Reyes chile liqueur, Peychaud's Bitters, Lemon juice, Egg white, Simple syrup
  • Depression Glass — Gin, Light rum, Elderflower liqueur, Ginger liqueur, Triple sec, Lemon juice, Tonic water, Lemon
  • Suffering Travis — Gin, Whiskey, Rhum Agricole, Hibiscus Liqueur, Ginger beer, Lime juice, Grenadine
  • Pink Ladymeister — Gin, Apple brandy, Jägermeister, Lemon juice, Simple syrup, Egg white, Grenadine

I'd like to replace the Oleo-Saccharum ingredient with lemons, water and sugar. Is it the peels of 12 lemons and 1.5 oz sugar muddled? How much hot water are we talking about?

Thanks,

Zachary

I'll check the published recipe when I have it handy and update it accordingly.

Fixed. I estimated the volume of demerara sugar based on a quantity given in weight.

Inherent Vice

1 1⁄2 oz Virgin Islands Rum, Pusser's
1⁄2 oz Amarula Cream
1⁄2 oz Coffee liqueur, Galliano Ristretto
1⁄2 oz Pineapple juice
1 pn Nutmeg (as garnish; optional)
Instructions

Shake, pour into whatever's handy, garnish with a cinnamon stick and nutmeg, decorate lavishly with fruit that's not quite fresh.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Source reference

http://drunklab.tumblr.com/post/64744360025/mxmo-lxxviii-intercontinent…

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

The link has a substantially different recipe: Pusser's Rum (2), Amarula (1), Coffee Liqueur (1/2), Galliano (1/2), Stout (2), blended with 4 oz ice. Nutmeg and cinnamon stick for garnish. No pineapple juice. I haven't tried either yet.

Across The River

2 oz Bourbon, Buffalo Trace
1⁄2 oz Gran Classico
1⁄2 oz Bonal Gentiane Quina
2 ds Bitters, Angostura
Instructions

Assemble everything in an ice-filled mixing glass and stir for 30 seconds. Strain into an OF glass with a monstah cube of ice

History

A take on the classic Manhattan, hence the name

Picture of Across The River
2011 Kindred Cocktails
YieldsDrink
Authenticity
Your original creation
Creator
El Jefe
Curator rating
Not yet rated
Average rating
4.5 stars
(12 ratings)
From other users
  • Manhattan variation
  • Need. To try
  • Very good.
Similar cocktails

The Elegant Fizz

1 1⁄2 oz Light rum, Plantation 3 Star
2 1⁄2 oz Grapefruit juice (ruby red)
1⁄2 oz Orange liqueur, Grand Marnier
1⁄2 oz Dry vermouth, Martini & Rossi
1⁄4 oz Lime juice
1 1⁄2 oz Club soda
2 ds Cardamom bitters, Scrappy's
1 sli Lime
Instructions

Build in a highball glass w/ ice, stir and garnish with lime wheel

History

A fizz--with only minor alterations, to the original "The Elegant Spice" cocktail

Picture of The Elegant Fizz
YieldsDrink
Year
2013
Authenticity
Altered recipe
Creator
Jason Westplate, Miles Thomas: Seattle
Source reference

http://scrappysbitters.com/cardamon/

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
Similar cocktails
  • Pompelmo — Pisco, Aperol, Elderflower liqueur, Grapefruit bitters, Grapefruit juice, Seltzer water, Orange peel
  • El Dorado — Tequila, Orange liqueur, Grapefruit bitters, Soda water, Grapefruit juice, Lime juice, Simple syrup
  • Mother's Ruin Punch — Gin, Champagne, Sweet vermouth, Grapefruit, Grapefruit juice, Soda water, Lemon juice, Sugar cube
  • La Paloma (Mezcal) — Mezcal, Blanco tequila, Grapefruit liqueur, Soda water, Grapefruit juice, Lime juice
  • Valentino — Aperol, Reposado Tequila, Grapefruit juice, Rhubarb juice, Club soda, Agave syrup, Lime juice, Grapefruit peel, Lime peel

Don't Give Up the Ship

1 1⁄2 oz Gin (Juniper-forward style)
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Fernet Branca
1 ds Orange bitters, Angostura
Instructions

Stir over ice for 30 seconds; strain into chilled cocktail glass; garnish with orange peel.

History

See reference for history.

YieldsDrink
Authenticity
Altered recipe
Creator
Unknown?
Source reference

http://drinksanddrinking.com/2012/10/10/dont-give-up-the-ship/

Curator rating
Not yet rated
Average rating
4 stars
(27 ratings)
From other users
  • Backed off the Fernet by .25 oz and that was a good call. — ★★★★
  • Gostei da formula. Preciso testar
  • Lower Fernet Branca to 0.25. Use sweet vermouth, vice Punt e Mes. Maybe too much Fernet?
  • Subbed vermouth for cynar
  • Very tasty, kind of cola like.
  • Smooth and sophisticated. A bit medicinal. — ★★★★
  • I think the 1/4 of Cointreau and fernet would be better
Similar cocktails
AmyJ commented on 10/22/2013:

Looks good, as soon as I save up for Antica I'll try! The version I had, from the capable bartender at Pourhouse in Vancouver (recommended!) is 1 1/2 oz Tanqueray, 1/4oz fernet branca, 1/4oz orange curaçao and 1/2 oz Dubonnet. Also very tasty.

These are also the ratios from the Bartender's Choice app. This is a top three fernet drink for me.

I carefully followed the recipe for "Don't Give Up the Ship," but I have to agree with two users who suggested less Fernet Brana. Both suggested only 1/4 oz instead of 1/2 oz. Using 1/2 oz of Fernet Branca overwhelms the other ingredients. I enjoy Fernet Branca in cocktails, but in this case, I believe more people will enjoy the drink by reducing the Fernet Branca to 1/4 to 1/3 oz. As is, I rated this drink at 3.5.

NOTE: I used Bombay Sapphire gin. Tanqueray gins tend not to be very "Juniper-forward," except for the recently released "Bloomsbury." It is definitely a Juniper-forward gin, that, in my opinion, gin-lovers in general will enjoy,

Made with Botanica, which is awfully junipery.  The Fernet is good at 0.25 oz or just above.

With Patron Citronge as the triple sec, 0.25 oz is too light & 0.5 oz is possibly a little heavy. I'd likely use a 0.25 and up the orange bitters.

This drink is promising enough that I gave it a 4, though I agree it benefits strongly from measuring-to-taste.

Fernet was a bit much at first and overpowered the orange but it improved as it warmed up so a longer time stirring might help as well.

ETA, I used Botanist gin which might not have the necessary heft. Also, source blog was very entertaining and full of scientific method cocktail nerding out. 

yarm commented on 3/04/2023:

The source is Crosby Gaige's Cocktail Guide and Ladies' Companion but calls for Dubonnet, not sweet vermouth. Also, Gaige copied the recipe of the Napoleon from the 1930 Savoy but renamed it (as he often did with recipes to fit that book's chapters' themes).

Subscribe to