Lily Cocktail (updated)

1 1⁄2 oz Gin
1⁄2 oz Aromatized wine, Cocchi Americano (or Lillet blanc)
1⁄2 oz Crème de Noyaux (or amaretto)
1⁄2 oz Lemon juice
1 twst Lemon peel (as garnish)
Instructions

Shake, strain, up.

Notes

The Lily in the Savoy, which Erik Ellestad calls a "fascinating beverage," is equal parts gin, Kina Lillet, and Noyaux, with a dash of lemon juice and no garnish. http://savoystomp.com/2009/02/09/lily-cocktail/

Yields Drink
Authenticity
Altered recipe
Source reference

http://bit.ly/1glo8Ed

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2.5 stars
(5 ratings)
From other users
  • Used amaretto. Accessible.
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Three-Rum Old Fashioned (Franklin Mortgage & Investment Co)

1 oz Jamaican rum, Appleton Reserve
1⁄2 oz Guatemalan rum, Zacapa 23
1⁄2 oz Jamaican rum, Smith & Cross
1 t Demerara syrup (2:1)
2 ds Bitters, Angostura
1 ds Bitters, Bittermens Xocolatl Mole
1 twst Orange peel (as garnish)
Instructions

Stir, strain, rocks, twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Mike Treffehn, The Franklin Mortgage & Investment Co., Philadelphia, PA.
Source reference

http://www.seriouseats.com/recipes/2014/01/franklin-mortgage-three-rum-…

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Not yet rated
Average rating
4.5 stars
(8 ratings)
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sevyryelsdorn commented on 6/06/2021:

The Bitter Truth's Bogart's bitters (which are, IMHO awesome) work really well in this in lieu of or in addition to Angostura.

Hot Stinger

1 oz Branca Menta
1⁄2 oz Crème de Cacao
5 oz Hot chocolate (approximate; to fill)
1 spg Mint (as garnish)
Instructions

Build in a mug, topping with hot chocolate, and garnish with mint sprig.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Scott Brody, Presidio Social Club, San Francisco, CA.
Source reference

http://drinks.seriouseats.com/2014/01/bartender-best-easy-hot-cocktail-…

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From other users
  • Who needs a hot drink in San Francisco
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AmyJ commented on 1/04/2017:

Tried as 1/2oz fernet branca and 1/2oz creme de cacao.  Good

Crab Malice Cocktail

1 1⁄2 oz Campari
3⁄4 oz Light rum (white, Cuban-style)
3⁄4 oz Lime juice
1⁄4 oz Triple sec, Cointreau
1 oz Soda water (to top)
Instructions

Shake, strain, rocks, top.

Notes

EGullet user Haresfur adds a float (or rinse) of green Chartreuse.

History

The backstory is too convoluted, odd, and oddly touching to get into here, so check the link.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Erik Ellestad
Source reference

http://forums.egullet.org/topic/136767-ideas-for-an-anti-valentines-coc…

Curator rating
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Average rating
3.5 stars
(18 ratings)
From other users
  • Really nice. Bitter, but the orange really adds an interesting finish.
  • Tasted as I put ingredients in and seemed nicer without the rum! Used Havana Club -worth a try with a stronger rum
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K23 commented on 5/23/2014:

a little bitter but a dash of Fee's Old Fashioned Aromatic Bitters rounded it out nicely.

Zombie Apocalypse

1⁄2 oz Blended rum, Denizen (white)
1⁄2 oz Nicaraguan Rum, Flor de Caña 7
1⁄2 oz Demerara Rum, Lemon Hart 151
1⁄2 oz Mezcal (joven)
1⁄2 oz Cognac, Pierre Ferrand 1840
1⁄2 oz Apricot liqueur, Marie Brizard Apry
1⁄2 oz Falernum, Velvet Falernum
1⁄2 oz Orgeat
1 oz Lime juice
2 ds Bitters, Angostura
1⁄2 oz Grenadine (as blood)
Instructions

Shake, strain into a Collins over ice, float grenadine and watch it sink down like blood from delicious brains.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
H. Harper Station, Atlanta, GA.
Source reference

http://www.grubstreet.com/2013/04/best-cocktails-in-america.html#photo=…

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Unfocused, lacks spice. Needs absinthe.
  • Made with Saba Spice subbing for the Velvet Falernum, and curaçao subbing for the apricot liqueur, and it was delicious. We called it the Zombie Pandemic.
  • Absinthe
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The Divine Lorraine

3⁄4 oz Bourbon, Old Forester 100
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
3⁄4 oz Amaro Nonino
3⁄4 oz Elderflower liqueur, St. Germain
7 dr Orange cream citrate, Bittermens
1 twst Orange peel (as garnish)
Instructions

Stir, strain, up, twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
St. Charles Exchange, Louisville, KY.
Source reference

http://www.grubstreet.com/2013/04/best-cocktails-in-america.html#photo=…

Curator rating
Not yet rated
Average rating
4.5 stars
(28 ratings)
From other users
  • As others point out, this comes out fairly sweet as built here. Next time I would probably try lowering the St. Germain to .5 and upping the bourbon to 1.25. The spiciness of rye might actually hold up better to the liqueurs too.
  • Flavors mesh well, but very sweet - agree with recommendations to increase bourbon, reduce St. Germain. I doubled the bourbon, and would reduce St G to 1/2 or less next time.
  • Quite sweet as spec'd. Up the bourbon and/or reduce the St Germain.
  • Did not have orange cream citrate. Added 5 drops of 1821 barrel aged bitters. Delicious. Wonderful for cooler weather. — ★★★★★
  • Did not have orange cream citrate, but second time making without I cut St Germain by 1/4, increased bourbon by 1/4, good move. Might also be better with a more bitter amaro - maybe Cynar?
  • Cut back on the liqueurs and increase bourbon portions.
  • Sweet. More bourbon ...
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Ginger Swizzle (The Dutch)

1 1⁄2 oz Bourbon, Buffalo Trace
1⁄2 oz Herbal liqueur, Yellow Chartreuse
3⁄4 oz Ginger syrup
3⁄4 oz Lemon juice
3 ds Bitters, Angostura (as float)
Instructions

Build over crushed ice, swizzle, top with bitters, garnish with mint, lemon slices, or edible flowers, serve with straw.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
The Dutch, Miami, FL.
Source reference

http://www.grubstreet.com/2013/04/best-cocktails-in-america.html#photo=…

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • Interesting, ango float is a nice touch.
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  • The Shark Eye — Bourbon, Rye, Maraschino Liqueur, Peychaud's Bitters, Bitters, Curaçao, Lemon juice, Passion fruit syrup
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"Mixology"

2 oz Old Tom Gin, Ransom (infused; see note)
1⁄2 oz Pedro Ximénez Sherry
1⁄2 oz Orange juice
1 spg Rosemary (as garnish)
Instructions

Shake, strain, up, garnish.

Notes

Infused gin: "Combine 1 1/2 cups dried cranberries, 4 peels 2-inch peels of orange, and 1 bottle of Ransom Old Tom Gin. Let mixture infuse for 1 hour then strain back into an empty bottle."

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Williams & Graham, Denver, CO.
Source reference

http://www.grubstreet.com/2013/04/best-cocktails-in-america.html#photo=…

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Jordan's Nightcap

1 1⁄4 oz Añejo tequila, Chinaco
3⁄4 oz Amaro Montenegro
1 oz Orange juice
1 oz Lime juice
2 ds Orange bitters
1 ds Simple syrup (lemongrass-infused; to taste)
1 spl Soda water
Instructions

Shake, strain, rocks, top with a splash of soda, garnish with an orange twist and a lime wedge.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Theo's, Fayetteville, AR.
Source reference

http://www.grubstreet.com/2013/04/best-cocktails-in-america.html#photo=…

Curator rating
Not yet rated
Average rating
Not yet rated
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No Loitering

1 1⁄2 oz Rye
3⁄4 oz Averna
3⁄4 oz Campari
2 ds Bitters
1 twst Lemon peel (or orange, as garnish, optional)
Instructions

Stir, strain, up, optional lemon or orange twist.

Notes

Black Manhattan meets a Boulevardier, with bonus political #COMMENTARY via the name.

Yields Drink
Year
2014
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(28 ratings)
From other users
  • Works equally well with Luxardo Bitter.
  • Try with AP and GC.
  • With Rittenhouse, packs a wallop. Used fig-citrus bitters (and a couple of drops of saline).
  • Black walnut butters
  • Recipe stated bitters without qualification; used Peychaud bitters. Excellent drink, very different from Negroni so shall not attempt comparison
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  • Per Sempre — Cognac, Campari, Amaro Nonino, Orange bitters, Orange peel
MOJO1229 commented on 6/14/2016:

<br />
An interesting drink, one that I would probably put into the "after dinner" category. A little on the sweet side, with what I would describe as having a somewhat "thick" feel in the mouth--but not unpleasant by any means. For the rye, I used top-shelf 6 year-old Sazerac rye. I agree with one person who thought that the person who posted this cocktail should have specified the bitters to be used. I used black walnut as suggested by another person, but I was not entirely satisfied with the outcome. While it was not a bad choice for a bitters with this cocktail, I think there's probably a better choice. I just don't know what it is!

Regardless, the basic drink is a good one, however I would not use an over-proof rye such as Rittenhouse because such ryes can overwhelm the other ingredients. Some solid ryes in the 80 to 95 proof range to consider are Wild Turkey Rye (81 proof), Michter's (90 proof), and Bulleit Small Batch rye (95proof). Now to search for a bitters that will complement the flavors in this otherwise great cocktail!

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