Summer of Sureau

1 1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Batavia Arrack, Van Oosten
1⁄2 oz Lemon juice
1⁄4 oz Pineapple syrup (2:1 fresh pineapple juice to sugar)
3 ds Bitters, Bittermens Boston Bittahs
Instructions

Shake, strain, up.

History

Created for the 2008 St. Germain Elderflower Liqueur mixology contest.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Misty Kalkofen, Green Street, Boston, MA.
Source reference

http://drinkboston.com/2008/07/05/saints-of-st-germain/

Curator rating
Not yet rated
Average rating
Not yet rated
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Stewart commented on 8/15/2014:

Lacking the Boston bitters, I substituted Regan's. I found it too sweet, but improved by replacing the pineapple syrup with unsweetened juice.

After Coffee

1 1⁄2 oz Campari
1 oz Bianco Vermouth, Dolin
1⁄2 oz Jamaican rum, Smith & Cross
1⁄4 oz Fernet Branca
1 spg Mint (as garnish)
Instructions

Stir, strain, one large rock, garnish.

Notes

Intended as a palate reviver after a rich meal and espresso.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Toby Maloney, The Violet Hour, Chicago, Il.
Source reference

http://www.seriouseats.com/recipes/2013/11/after-coffee-violet-hour-bit…

Curator rating
Not yet rated
Average rating
4 stars
(23 ratings)
From other users
  • Used branca menta instead.
  • Very good. I find the fernet to actually get a little lost. Next time I'll increase, or take the advice of the previous comment and try with branca menta.
  • Nice after dinner digestif
  • Colors are almost too itense. So much... taste. The S&C is totally lost IMHO.
  • Good after meal cocktail, Campari notes are well balanced by the Smith and Cross and Fernet — ★★★★
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mako commented on 6/13/2020:

I think I like this better with Branca Menta.

Santana Abraxas

1 1⁄2 oz Mezcal, Fidencio Clásico
1⁄2 oz Jamaican rum, Smith & Cross
1⁄4 oz Allspice Dram
1⁄4 oz Bénédictine
2 ds Bitters, Dr Adam Elmegirab’s Aphrodite Bitters
Instructions

Stir, strain, up or on one rock.

Notes

*blistering guitar solo*

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

http://www.youtube.com/watch?v=3tfI9tTzlI0

Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • Powerful! — ★★★★★
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Daiquiri with Benefits (DWB)

2 oz Martinique Rum, La Favorite Blanc
1⁄4 oz Batavia Arrack, Van Oosten
3⁄4 oz Lime juice
1⁄2 oz Cane syrup
Instructions

Shake, strain, up.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Phil Ward
Source reference

http://forums.egullet.org/topic/107674-batavia-arrack/?p=1609852

Curator rating
4 stars
Average rating
4 stars
(7 ratings)
From other users
  • Very, very nice. 4.5★ if I could give it.
  • Subbed San Zanj Haitian rum and agave syrup. Nice depth, without getting too weird.
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  • 5 Spot — Martinique Rum, Bitters, Lime juice, Maple syrup, Water, Ginger syrup, Basil
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Shepherd's Secret

1 1⁄2 oz Blended Scotch, Sheep's Dip
3⁄4 oz Amaro Abano, Luxardo
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1 bsp Herbal liqueur, Green Chartreuse
1 twst Orange peel
Instructions

Stir, strain, rocks, twist.

Picture of Shepherd's Secret
Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
John Drew, Blue Dragon, Boston, MA. Named by Frederic Yarm.
Source reference

http://cocktailvirgin.blogspot.com/2013/11/shepherds-secret.html

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • A small Scotch float makes for a more balanced drink.
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MOJO1229 commented on 11/14/2016:

<br />"Shepherd's Secret" is one of those drinks, that as good as it is, you need to learn to love it. There are many drinks like that--the traditional Negroni is one, for many people who are not used to the inherent bitterness of the Negroni. The "Shepherd's Secret" was only my secent cocktail made with Amaro Abano. It had only one rating (4.0), probably done by the person who posted the drink! So I gave it a try, mostly because the cocktail required only three major ingredients, all of which I had: blended Scotch (Dewar's), Amaro Abano, and green Chartreuse. So I carefully measured everything, stirred, and strained, drank, and rated--3.0.

The primary reason was that the Amaro Abano seemed to be the main player, overwhelming even the green Chartreuse. Not obnoxiously so, but enough to say too much pepper taste. So, rather than tossing the drink down the kitchen sink, and cleaning out the pipes, I decided to see what I could do to overcome the pepperish taste from this batch. After giving it some thought, I decided to do the simplest thing I could think of--float a small amount of the blended Scotch. And, by golly, it worked! I rated the revised drink as 4.0. The lesson to be learned here, if there is one, is that instead of changing proportions, simply floating one of the key ingredients can make a world of difference, and solve what was thought to be a major problem.

Sage Widow

1 1⁄2 oz Gin, Art in the Age Sage
1⁄4 oz Pear eau de vie, Clear Creek
1⁄4 oz Bénédictine
1⁄4 oz Tea syrup (1:1 Lapsang Souchong tea : sugar)
2 ds Bitters, Angostura
1 ds Orange bitters, Regans' orange bitters
Instructions

Stir, strain, up.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Eric Witz, Medford, MA.
Source reference

http://aphonik.tumblr.com/post/67537904546/sage-widow-this-began-as-a-v…

Curator rating
Not yet rated
Average rating
Not yet rated
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Keyser Suze

3⁄4 oz Gin
3⁄4 oz Cognac
3⁄4 oz Suze
3⁄4 oz Bärenjäger
3⁄4 oz Lemon juice
1 twst Orange peel
Instructions

Shake, strain, up, garnish.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
From other users
  • Delicious. Made with Conniption Gin, Pierre Ferrand 1840
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Yuzu Sour (Jacob Grier)

1 1⁄2 oz Bourbon
3⁄4 oz Yuzu vinegar, Genki-Su
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup
2 ds Bitters, Angostura
1 twst Lemon peel (as garnish)
Instructions

Shake, strain, rocks, twist.

Notes

Yuzu drinking vinegar available via: http://www.genkisu.com/pages/buy-now

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Jacob Grier
Source reference

http://www.jacobgrier.com/cocktails/yuzu-sour/

Curator rating
Not yet rated
Average rating
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Horse & Carriage Punch

6 oz Gin, Beefeater 24
3 oz Triple sec, Combier L'Original Liqueur D'Orange
3 oz Elderflower liqueur, St. Germain
6 oz Lemon juice
10 oz Tea (chamomile, cold)
1 twst Grapefruit peel
1 twst Lemon peel
1 twst Orange peel
1 twst Lime peel
4 T Sugar
Instructions

Zest rind from a grapefruit, a lemon, lime and orange into a bowl of sugar, let sit for a couple hours, stirring occasionally. Dissolve sugar into lemon juice. Add to other ingredients in a punchbowl. Add a block of ice and circles of lemons. Drop some pomegranate seeds onto lemons. Edible flower garnish optional. Serves four to six.

Yields Drink
Authenticity
Authentic recipe
Creator
Naren Young, Madame Geneva's, NYC.
Source reference

http://www.mensjournal.com/food-drink/drinks/an-easy-party-punch-201212…

Curator rating
Not yet rated
Average rating
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Chartreuse Colada

1 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Jamaican rum, Wray & Nephew Overproof
1 oz Pineapple juice
3⁄4 oz Coconut cream (2 parts coconut milk: 1 part coconut cream)
1 t Branca Menta
1 spg Mint (as garnish)
Instructions

Shake, strain, rocks.

Yields Drink
Year
2013
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
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mako commented on 8/23/2020:

This is the same concept as the Piña Verde.The Branca Menta in this drink will add mintiness which is a nice choice although that is probably up to taste. The presence of lime (in that drink) improves that (and other) Piña Coladas so I would keep that. The Coco López is the traditional choice but I like the combination of CC and CL (although I would swap the proportions).

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