Aldehydes, Mostly Odd

2 oz Arrack, White Lion VSOA
1⁄2 oz Aromatized wine, Imbue
1⁄4 oz Pear eau de vie (Aqua Perfecta)
1 bsp Simple syrup (Piloncillo syrup, see note)
2 ds Bitters, Spanish Bitters
Instructions

Build as a scaffa in a wine glass.

Notes

Piloncillo is unrefined Mexican sugar, usually sold in hard cones. Add 1/4 cup water to 1 cone piloncillo and heat until a syrup forms. Cook briefly, strain into a bottle, and preserve with a bit of vodka.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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DrunkLab commented on 1/21/2014:

Come for the cocktails, stay for the chemistry jokes.

Hotty Toddy

3⁄4 oz Calvados
3⁄4 oz Ginger liqueur, King's Ginger
1⁄2 oz Cranberry liqueur
3⁄4 oz Lemon juice
1 t Cinnamon syrup
Instructions

Build in a London dock glass and fill with hot water.

Picture of Hotty Toddy
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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capovolto

1 3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1 1⁄4 oz Rye, Jim Beam
1⁄4 oz Maraschino Liqueur
1 ds Bitters, Angostura
Instructions

Stir with ice and strain into a coupe glass.

Notes

Must be with punt e mes

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
john nugent
Source reference

cocktail virgin blogspot
http://cocktailvirgin.blogspot.be/search?q=capovolto

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Negroni meets red hook Light-ish, yum
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Vallejo

1 1⁄2 oz Pisco
3⁄4 oz Apricot liqueur
3⁄4 oz Cream
1 Whole egg
3 dr Orange flower water (as float)
Instructions

Dry shake, shake, fine strain, up, top with orange flower water and a pinch of fresh grated nutmeg or cinnamon.

Notes

Works a la Alexander as well, without the egg.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails

Cider Smash

1 1⁄2 oz Dominican Rum, Atlantico Reserva (or Atlantico Private Cask)
1⁄4 oz Fernet Branca
1 oz Apple cider
3⁄4 oz Lemon juice
1⁄2 oz Agave syrup
2 spg Rosemary (muddled)
Instructions

Shake, fine strain, rocks, garnish with a third rosemary sprig and a lemon wheel.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Elad Zvi and Gabriel Orta, Broken Shaker, Miami Beach, FL.
Source reference

http://www.tastingtable.com/multipart_element/national/967

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Bitter Herb

2 oz Gin
1⁄2 oz Fernet Branca
3 oz Sparkling white wine
1 twst Orange peel (as garnish)
Instructions

Shake (or stir), strain into a coupe or flute, top with sparkling wine, twist.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Greg, SippitySup
Source reference

http://theshiksa.com/2012/04/02/bitter-herb-cocktail/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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King Cohen

2 oz Blended Scotch, Famous Grouse
1⁄2 t Simple syrup
1 t Fernet Branca
Instructions

Stir, strain into an old fashioned over one large rock, garnish with pineapple and orange slices.

Notes

Scotch take on a Toronto/King Cole, named for Leonard Cohen.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
James Rodewald
Source reference

http://www.gourmet.com/recipes/2000s/2009/09/cocktail-of-the-week-king-…

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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San Juan Martinez

2 oz Mezcal, Alipus San Balthazar
1⁄2 oz Bianco Vermouth, Dolin
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄8 oz Maraschino Liqueur
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, up, twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Rufus Grantham, @demonbitters, London.
Source reference

http://barnotes.co/recipes/san-juan-martinez

Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • Just OK.
  • Del Maguey Chichicapa Mezcal — ★★★★★
  • A swell, smoky Mezcal cocktail. Simple, not too sweet. The lemon twist really plays a role. Easy to imagine different bitters making a difference.
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Caroubel

2 oz Brandy
1 oz Port
3⁄4 oz Nocino
1 t Islay Scotch, Laphroaig
1⁄2 oz Lemon juice (scant)
1 pn Salt (sea salt)
Instructions

Shake, strain, up.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Rowen, Fogged In Lounge.
Source reference

http://foggedinlounge.blogspot.com/2013/11/caroubel.html

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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  • Zuccotti — Rye, Sweet vermouth, Cherry Liqueur, Bitters, Lemon juice, Cinnamon syrup
  • Tar Pit — Highland Scotch, Nocino, Sweet Marsala, Cherry

El Cigarillo Maduro

1 1⁄2 oz Tequila, Don Julio Añejo
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Bianco Vermouth, Dolin
1⁄2 oz Triple sec, Cointreau
2 dr Bitters, Bittermens Xocolatl Mole
2 dr Bitters, Angostura
Instructions

Combine all in a shaker with ice. Shake and strain into coupe.

Notes

I like mine "maduro" with the anejo and more sweet/red vermouth than bianco/dry. But the original source recipe was just named "El Cigarillo" and called for blanco and more dry vermouth than sweet (swap the measurements) for a more martini style. The author (Jack Bettridge) noted that he preferred it more like a Manhattan, and so do I (thus this riff on what was actually published).

Yields Drink
Authenticity
Unknown
Creator
Don Julio
Source reference

Wine Spectator, May 31,2013 p.29; attributed to Don Julio

Curator rating
Not yet rated
Average rating
4 stars
(21 ratings)
From other users
  • Made with reposado, PFDC halved, and 3 drops each bitters. Lovely aroma. Sophisticated. Plenty of orange and sweetness even with the reduced curaçao. Agree with suggestions that vermouths could be adjusted to a dryer mix.
  • Used about 1 dash each Ango and mole. Would definitely use 1/4oz Cointreau next time, which may significantly improve. Would think the original cocktail was better.
  • Delicious. Chocolatey. Served with orange twist, straight up, very cold.
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drinkingandthinking commented on 2/10/2022:

Orange/chocolate works really well together. Might be interesting to swap bianco for dry to tone down the sweet a bit. Also maybe halve the Cointreau as was suggested. Next time...

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