Field Cocktail

2 oz Cognac, Pierre Ferrand Ambre
1 oz Dry vermouth, Noilly Prat
3⁄4 oz Pineapple juice
1 lf Pineapple (as garnish)
Instructions

Stir, strain, up, garnish.

Notes

Via Pierre Ferrand: "This Cognac-based twist upon the Algonquin Cocktail is Jim Meehan's tribute to Colin Peter Field, who runs the Hemingway Bar in Paris’s Ritz Hotel."

Yields Drink
Authenticity
Authentic recipe
Creator
Jim Meehan, PDT, NYC.
Source reference

http://www.pierreferrandcognac.com/en/pages/view/591

Curator rating
Not yet rated
Average rating
2.5 stars
(5 ratings)
From other users
  • This one is definitely unique, but I'm a huge fan. I usually use Dolin dry.
  • Louis Royer, Dolin. Nicely dry, but the flavors just do not work for me. It might work with a softer Cognac and perhaps more stirring to integrate (though it was plenty dilute already).
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Not Coming Home

1 1⁄2 oz Bianco Vermouth, Dolin
3⁄4 oz Absinthe, St. George
3⁄4 oz Elderflower liqueur, St. Germain
4 ds Orange flower water
1 twst Grapefruit peel
Instructions

Stir, strain, up, twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Tim Rabior, Sanctuaria, St. Louis, MO.
Source reference

http://drinkwire.liquor.com/post/101-best-new-cocktails-not-coming-home…

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
From other users
  • New fave low ABV! Orange flower overpowers a bit but I don't mind
  • Should work with dry vermouth, and perhaps the addition of a simpatico amaro like Gran Classico or Suze.
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Anne Bonny

1 1⁄2 oz Rum
3⁄4 oz Lime juice
1⁄2 oz Cinnamon syrup
1 oz Ruby Port (float)
1 pn Nutmeg (as garnish)
Instructions

Shake, strain, up, slowly float, garnish with freshly grated nutmeg.

Notes

For the rum, go with something piratey: Wray & Nephew, Banks 5 or 7, Pusser's, Smith & Cross, Lemon Hart.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Made with tawny port - so good! I'll have to try with ruby port next...
  • Made with Pussers and Tawny port Very nice but would try with ruby port. Need to learn how to do float
  • On point! Everything a tiki drink should bring.
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Embassie

3⁄4 oz Gin
3⁄4 oz Aromatized wine, Cocchi Americano
3⁄4 oz Herbal liqueur, Yellow Chartreuse
3⁄4 oz Lemon juice
1 twst Lemon peel
Instructions

Shake, strain, up, twist.

Notes

A dash of absinthe, a la the similar Corpse Reviver #2, is nice here.

Yields Drink
Authenticity
Authentic recipe
Creator
Mal Spence, Kelvingrove Café, Glasgow.
Source reference

http://punchdrink.com/recipes/embassie/

Curator rating
Not yet rated
Average rating
2 stars
(2 ratings)
From other users
  • Twist on Last Word, interesting but lacking balance. Too citric. Should work with another formula, to be tested furthermore.
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Breakfast

1 1⁄2 oz Mezcal
3⁄4 oz Sweet vermouth, Carpano Antica Formula
3⁄4 oz Coffee liqueur, Bittermens New Orleans Coffee
23 dr Bitters, Brooklyn Hemispherical Bitters Sriracha
1 twst Orange peel (expressed and discarded)
Instructions

Stir, strain, up, twist.

Notes

This is the Amor y Amargo guys' idea of "breakfast encapsulated."

Yields Drink
Authenticity
Authentic recipe
Creator
Aaron Polsky, Amor y Amargo, NYC.
Source reference

http://punchdrink.com/recipes/breakfast/

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Made with Marie Sharps hot sauce + Angustora. Points for being powerful and interesting but I'm just sure it's that great.
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efullerton commented on 4/15/2014:

Nice, I used a combination of chocolate and orange bitters and I like the subtle interplay 3.5

Cloud 9

2 oz Blanco tequila, Siembra Azul Blanco
3⁄4 oz Aromatized wine, Lillet Blanc
3⁄4 oz Salers Gentiane
1 twst Lemon peel
Instructions

Stir, strain, up, twist.

Notes

Tequila version of the White Negroni.

Yields Drink
Authenticity
Authentic recipe
Creator
Jeremy Oertel, Mayahuel, NYC.
Source reference

http://punchdrink.com/recipes/cloud-9/

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • Cochi Americano swap for lillet
  • Improved with Cocchi Americano.
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Plaza Vieja

1 oz Brandy, Pierre Ferrand 1840
1 oz Mezcal, El Buho
1 oz Braulio
1 bsp Bénédictine
1 ds Bitters, Angostura
1 ds Salt Solution (see note)
1 twst Orange peel (expressed and discarded)
Instructions

Stir, strain, rocks, twist.

Notes

At Backbar, the bitters, Bénédictine, and salt solution are served in a 1/4 oz mixture that also contains a barspoon of Cognac and a dash of cigar tincture.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Joe Cammarata and Sam Treadway, Backbar, Somerville, MA.
Source reference

http://cocktailvirgin.blogspot.com/2013/11/plaza-vieja.html

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Solid 4. Would try again.
  • Made with fennel-infused brandy for a Krampusnacht cocktail. Love the alpine notes and long evolution!
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lesliec commented on 5/02/2022:

Good with the mezcal; REALLY good with blended Scotch (Monkey Shoulder).

Cayman Cider

2 oz Gold rum
1⁄2 oz Lime juice
1⁄2 oz Sorel liqueur
1⁄4 oz Falernum
2 oz Cider (sparkling)
1 ds Bitters
1 pn Nutmeg (as garnish)
Instructions

Shake, strain over ice and cider, top with grated nutmeg. Alternatively, serve hot.

Notes

Rumwise, go with something full-bodied, flavorful, festively wintry.

History

Easily the most immature name I've ever given a drink. (Though Jamie Boudreau has me topped with his Hot Dickens' Cider.)

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

1 1⁄2 oz Blanco tequila
1⁄2 oz Lemon juice
1⁄2 oz Peach liqueur, Combier
1⁄4 oz Agave syrup
1⁄4 oz Aromatized wine, Cocchi Americano Rosa
Instructions

Shake, double strain, up.

Notes

Originally (incorrectly) written as featuring vin de pêche, a sweetened infusion of peach leaves in wine (usually cheap red wine, sometimes white) served as an aperitif in the south of France.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Kirkland Tap & Trotter, Somerville, MA.
Source reference

http://aphonik.tumblr.com/post/66251560821/santa-rosa-a-lovely-cocktail…

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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  • Sangre de Shiva — Tequila, Vin de pêche, Pimento bitters, Bitters, Lime juice, Simple syrup
Zachary Pearson commented on 11/07/2013:

That stuff used to be called persico, but peach leaves (as well as pits) are toxic, and dangerous to infuse into alcohol. Maybe half and half white wine and peach liqueur?

Thanks,

Zachary

aphonik commented on 11/07/2013:

I've solved the mystery. The restaurant replied to my photo on Instagram and said that they use Combier peche. So this was an instance of whoever wrote the recipe card writing it incorrectly (Combier calls their product CRÈME DE PÊCHE DE VIGNE and the person transcribing the recipe wrote it as "vin de peche"). I imagine the restaurant staff probably write a few hundred of these recipe cards by hand so an incorrect transcription here and there is to be expected.

That said, actual "vin de peche" sounds interesting, indeed.

DrunkLab commented on 11/07/2013:

Thank you, Erizzle (let the cocktail world at large note that Mr. Witz prefers to go by Erizzle). I've updated accordingly. A reminder that I need to get on Instagram (ugh) where you are by all accounts a pro-follow.

Norman Conquest

1 oz Islands Scotch, Talisker
1 oz Calvados
1 oz Sweet vermouth, Carpano Antica Formula
1 t Simple syrup
3 dr Bitters, Angostura
1 twst Orange peel (as garnish)
Instructions

Stir, strain, up, twist.

Notes

Also sometimes made with bourbon rather than Scotch, bringing it closer to Sam Ross' Grandfather cocktail. Adam Manning recommends making it with Scotch, adding a dash of Peychaud's, and replacing the simple with a spoonful of Drambuie.

Yields Drink
Authenticity
Authentic recipe
Creator
Erik Lorincz, The American Bar at the Savoy Hotel, London.
Source reference

http://www.sfgate.com/wine/cocktailian/article/Not-one-Norman-Conquest-…

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • flavour profiles didn't come together cohesively
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saltdodge commented on 12/10/2014:

So it's like a Vieux Carre for the North Atlantic (smoky/peaty more than spicy). Lovely. I used Lagavulin 16, because it's what I had, + Peychaud's. The Drambuie would replace the Benedictine so sounds intriguing, but I don't have any on hand.

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