Au Pair

2 oz Pear eau de vie
3⁄4 oz Elderflower liqueur, St. Germain
3⁄4 oz Lime juice
1⁄4 oz Herbal liqueur, Green Chartreuse
1 spg Mint (Shaken)
1 ds Peychaud's Bitters
Instructions

Shake, fine strain, up.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Nice way to feature the pear. A bit too sour - try with scant lime. No fresh mint so I subbed with mint bitters which complimented chartreuse.
  • Better with about 0.25 oz simple - 3/5 with that add.
  • Similar to, but better, than the California Widow.
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Jane Porter

1 1⁄2 oz Gin, Tanqueray Malacca
1⁄2 oz Ruby Port
1⁄2 oz Lime juice
1⁄4 oz Orgeat (tea-infused; see note)
2 ds Bitters, Abbott's
3⁄4 oz Egg white
1 pn Lime peel (as garnish)
Instructions

Shake, double strain, up, garnish with grated lime zest if desired.

Notes

For tea-infused orgeat, make an orgeat with Celestial Seasonings Tension Tamer tea as the water component.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
muse of doom, feu de vie.
Source reference

http://feu-de-vie.blogspot.com/2013/11/tinsanity-jane-porter.html

Curator rating
Not yet rated
Average rating
Not yet rated
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Soltera

1 oz Tequila
3⁄4 oz Pear liqueur
3⁄4 oz Lime juice
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1 ds Rhubarb bitters
Instructions

Shake, strain, up.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
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The-Cat-and-Lizard commented on 8/24/2022:

This seems to very limey to us; the lime took over, and the pear liqueur and chartreuse were lost in the mix. We aren't going to mess with the proportions, will just cross this one off the list.

Hagar and Helga

1 1⁄2 oz Aquavit, Linie
1 oz Sherry, Lustau East India Solera
1⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao
1 t Cumin syrup
1 ds Bitters, Angostura
1 ds Bitters (cinnamon)
1 twst Orange peel (expressed and discarded)
1 Cherry (as garnish)
Instructions

Stir, strain, up, twist, garnish.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Joaquín Simó, Pouring Ribbons, NYC.
Source reference

http://liquor.com/articles/raising-the-bar-joaquin-simo/

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Tender Nob

1 oz Cognac, Hennessy
1 oz Rye, Wild Turkey
1⁄2 oz Strega
1⁄4 oz Amaro Abano, Luxardo
1⁄4 oz Orgeat (walnut)
1 twst Orange peel (as garnish)
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, one large rock, twists.

Yields Drink
Authenticity
Authentic recipe
Creator
Kevin Diedrich, SF, CA.
Source reference

http://liquor.com/recipes/tender-nob/

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Used Pierre Ferrrand 1840, RIttenhouse, Liber & Co. Orgeat. I went a little light on the Orgeat and added a dash of black walnut bitters
  • 3.5.
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Kindred Cocktails commented on 2/12/2017:

Renamed from Tender Knob to match source reference. Seems like a vulgar name, however.

noksagt commented on 2/12/2017:

Tenderloin and Nob Hill are adjacent neighborhoods in SF, the latter being affluent and the former being considerably less so. "Tender Nob" refers to the area between the two. The cocktail creator is based in SF and this uses both "affluent" cognac and "less affluent" Wild Turkey.

The double entendre is likely lost on nobody, but this is hardly "vulgar for vulgarity's sake".

Shawn C commented on 8/13/2023:

Quite sweet and herbal. Okay, but sugar buries the base spirits without adequate counterbalance. There is some interesting herbal flavor but it is not matched with the rest.

The Bottom Line

1 1⁄2 oz Islands Scotch, Highland Park 18
1 oz Manzanilla sherry
3⁄4 oz Bärenjäger
1⁄4 oz CioCiaro
1 ds Orange bitters
1 ds Bitters, Angostura
Instructions

Stir, strain over rocks in a rocks or serve up.

Yields Drink
Authenticity
Authentic recipe
Creator
Kevin Diedrich, SF, CA.
Source reference

http://liquor.com/recipes/the-bottom-line/

Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Out of Manzanilla sherry....want to try when we are in stock.
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Soda Jerk

2 oz Tequila
1⁄2 oz Campari
1⁄2 oz Lime juice
1⁄2 oz Passion fruit puree
1⁄2 oz Vanilla syrup (1:1 agave syrup with vanilla bean)
1⁄2 oz Egg white
2 oz Cola (Cream Soda)
1 pn Lime peel
Instructions

Dry shake, shake, strain over ice and cream soda in a Collins, garnish with grated lime zest.

Yields Drink
Authenticity
Authentic recipe
Creator
Kevin Diedrich, San Francisco
Source reference

http://liquor.com/recipes/soda-jerk/

Curator rating
Not yet rated
Average rating
Not yet rated
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Gin and Coconut Water

1 1⁄2 oz Gin, Warwick Rustic Gin
1 1⁄2 oz Coconut Water
3⁄4 oz Lime juice
1 ds Ginger juice
1 wdg Lime (as garnish)
Instructions

Shake, strain, up, garnish.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
ABC Cocina, NYC.
Source reference

http://dinersjournal.blogs.nytimes.com/2013/06/28/a-cocktail-to-cap-a-h…

Curator rating
Not yet rated
Average rating
1 star
(1 rating)
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  • La Que Hay — Genever, Grapefruit liqueur, Peychaud's Bitters, Coconut Water, Lemongrass syrup, Lemon juice, Nutmeg
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Turn that heartbeat over again

1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Bénédictine
1⁄2 oz Bianco Vermouth, Dolin
1⁄2 oz Pineapple juice
1⁄2 oz Lemon juice
1⁄2 oz Apple brandy, Lairds Bonded
1⁄4 t Campari
1⁄4 t Orgeat (home made)
4 dr Bitters, Fee Brothers Lemon
4 dr Orange bitters, Regans' orange bitters
Instructions

Swizzle all in a highball full of crushed ice. Add more ice as needed.

Notes

Partially inspired by "French Punch", invented by(?) Parrot

History

The Dan, they couldn't buy a drink but then there was a thing. If it was a fine thing, then that was one thing and this was the other. Crushed in the cataract.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Portland, OR
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
From other users
  • 4/25/20: Increased lemon to 3/4 oz, still a touch sweet. As with any cocktail containing more than 1/4 oz of Green Chartreuse, it's all I can taste.
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The Winthrop

1 oz Cognac, Pierre Ferrand Ambre
1⁄2 oz Rum, Old Monk
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Aperol
1⁄2 oz Crème de Cacao, Tempus Fugit
Instructions

Stir, strain, orange peel

Notes

Working on a sweeter stirred drink and this is what I have so far. I like the cacao/chartreuse combo a lot.

Yields Drink
Year
2013
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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bwian commented on 4/28/2016:

Too sweet for my tastes, but the flavors are nice. Next time I'll probably omit the Aperol in favor of several dashes of bitters.

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