Cranston

2 oz Rye
1⁄2 oz Raspberry syrup (or cassis)
2 spg Basil (one muddled, one as garnish)
Instructions

Muddle, stir, strain over crushed ice in a julep cup, garnish with basil.

Notes

Optionally, include a dash or two of bitters.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Rittenhouse overpowered the other ingredients.
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Rhuby Franc

1 1⁄2 oz Rhubarb liqueur
1 1⁄2 oz Aromatized wine, Lillet Blanc
1 twst Lemon peel
Instructions

Stir, strain, up & twist

History

The sixth Christmas cocktail from Art in the Age

Picture of Rhuby Franc
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Art in the Age
Source reference

http://www.artintheage.com/spirits-landing/rhubarb-tea/

Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
Similar cocktails
No similar cocktails found.

Tequila Armada

2 oz Reposado Tequila
3⁄4 oz Orange vermouth, Cinzano Orancio
1⁄4 oz Fino sherry
2 ds Orange bitters, Regans' orange bitters
Instructions

Stir over ice, strain

Notes

Called for 'Solera Sherry', but not sure what that is, so used Tio Peppe fino sherry

Yields Drink
Authenticity
Unknown
Creator
Simon Kaulback
Source reference

BC Liquor store, Cocktail Recipes

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Would try with different tequilas to see if it ups our liking
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Zachary Pearson commented on 12/14/2013:

Unfortunately, "Solera" sherry could be any of them - the point of Sherry is that it's aged in a solera system. Fino (or Manzanilla) sounds like the way to go here.

Thanks,

Zachary

AmyJ commented on 9/14/2014:

Yes, fino sherry is best (not sweet) and is good with Carpano Blanco vermouth too.

Bijou Bohème

1 1⁄2 oz Gin, Hendrick's
3⁄4 oz Dry vermouth, Ransom
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄4 oz Elderflower liqueur, St. Germain
5 dr Orange bitters, Bittercube
1 ? Brandied cherry
Instructions

Stir, strain, up, garnish w/ a brandied cherry

Notes

The Ransom Vermouth makes this drink--there can be no substitution

History

I've always liked the concept of the classic Bijou, but it's been far too sweet for my taste. Adding citrus--though much improved in flavor--always clouded the drink and eliminated the "jewel" appearance.

This interpretation still keeps the sweet herbal nature of the original drink, but the substitution for the Ransom vermouth is perfection, and the addition of St. Germain help keep it balanced--sweet, but interesting

Picture of Bijou Bohème
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Altered recipe
Creator
Jason Westplate, Harry Johnson: "New and Improved Bartender Manual"
Source reference

http://www.kindredcocktails.com/cocktail/bijou

Curator rating
Not yet rated
Average rating
4 stars
(27 ratings)
From other users
  • A bit sweet for my taste, next time will up the gin or reduce the elderflower. Other full flavor but not overly sweet dry vermouths might work. Might try Le Quintinye Vermouth Royal Extra Dry. I think though that something like Dolin would disappoint.
  • 1.5 oz -- gin 0.75 oz -- dolin dry vermouth 0.5 oz -- green chartreuse 0.125 oz -- st. germain 0.125 oz -- lemon juice lemon peel
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queenshaboo commented on 1/27/2017:

Sorry I don't agree that there's no substitution with the Ransom, subbed Dolin Blanc and Genepy and yes the resulting drink is softer, and slightly sweeter upfront but still fairly balanced given the overt bittering, especially in the aftertaste; but what do I know, I'm just a drinker not a mixologist.

GatorTrader commented on 11/09/2020:

Subbed Nikka Coffey gin and ginjo sake for the vermouth... fantastic

Safe Kicker

2 oz Tennessee whiskey, Gentleman Jack
1 t Apricot preserves
3⁄4 oz Lemon juice
1⁄2 oz Orange juice (Cara Cara)
1⁄2 oz Oloroso sherry
2 ds Bitters, Fee Brothers Whiskey Barrel Aged
1 ds Egg white
3 Cherry (as garnsh)
Instructions

Dry shake, shake, double strain into an old fashioned, garnish with three cherries and a Cara Cara orange twist on a pick.

History

Winner of a Gentleman Jack cocktail competition.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Jen Ackrill, Darren Crawford, Enrique Sanchez and Brian MacGregor, San Francisco, CA.
Source reference

http://liquor.com/recipes/safe-kicker/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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86 Long Island Iced Tea

1⁄2 oz Vodka, Aylesbury Duck
1⁄2 oz Gin, Fords
1⁄2 oz Tequila, Cabeza
1⁄2 oz Light rum, Caña Brava
3⁄4 oz Lemon juice
3⁄4 oz Simple syrup (1:1)
1 spl Cola, Coca Cola
1 wdg Lemon (as garnish)
Instructions

Shake, strain over rocks in a Collins, splash Coke, garnish.

Notes

So-named as it employs the entire portfolio of the 86 Co.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Giuseppe González, Golden Cadillac, NYC.
Source reference

http://punchdrink.com/recipes/86-long-island-iced-tea/

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
Similar cocktails
MOJO1229 commented on 8/02/2016:

For those who like a well-made Long Island Ice Tea, beware!. For those who have never had a Long Island Ice Tea and are thinking of trying this to see what it's all about, beware! For anyone else who might think about trying this drink, just because...beware! This concoction is not fit for human consumption--unless you're trying to kill off your spouse or ex-spouse. I used all topshelf ingredients--including the lemons.

The basic problem is that the lemon juice overwhems all. In addition, a "true" and well-made Long Island Ice Tea has contrasting flavors, yet they blend nicely. In fact, Mittie Hellmich, in her well-written and informative book, "Ultimate Bar Book: The Comprehensive Guide," wrote about the Long Island Tea, "Some purists claim you should never mix vodka and gin together, but this potent classic defies many taboos, and indeed tastes dangerously like iced tea (pg. 268)." The truth be known, when I feel like living on the edge, I'll drink a London Iced Tea, and maybe two--but never three!

yarm commented on 10/24/2022:

We did this at Russell House Tavern in Cambridge, MA, circa 2013 as well, but we got the 86 Company to send us a barrel and we barrel aged the contents for 40 days or so and sold it as the "Wrong Island." I don't think my bar manager knew of Giuseppe's creation -- it just occurred to both of them the same way. Our barrel-aged contents were such a blip as we burned through it quick!

King's Elixir

1 1⁄2 oz Gin
1⁄2 oz Bianco Vermouth, Dolin
1⁄4 oz Goldwasser
2 ds Celery bitters, Bitter Truth Celery
1 twst Lemon peel
Instructions

Spritz a chilled coupe with lemon zest and drop the zest in. Stir and strain the cocktail into the coupe, and discard the zest.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Jamie Boudreau, Canon, Seattle, WA.
Source reference

https://web.archive.org/web/20190604214740/https://www.smallscreennetwo…

Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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Shawn C commented on 5/23/2023:

Excellent and simple cocktail, just enough complexity from the celery bitters to pair with the anise herbal of goldwasser.

Romanoff's of Beverly Hills

1 1⁄2 oz Gin, Plymouth
1 oz Lime juice
1 t Cherry Liqueur, Cherry Heering
1 t Grenadine
3 oz Ginger beer
1 wdg Lime
Instructions

Build in glass, dropping in spent lime wedge, and top with ginger beer.

Yields Drink
Authenticity
Authentic recipe
Creator
Romanoff's of Beverly Hills, CA.
Source reference

http://liquor.com/recipes/romanoffs-of-beverly-hills/

Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
From other users
  • Light, sour, and refreshing. Requires an interesting gin. — ★★★★★
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cookingcow commented on 5/06/2014:

Not a bad drink, I love the flavor. It is very simple, not much depth and is not very strong. Its more like drinking juice. I feel that it is missing something... I think next time I make it I'll add some cranberry juice for some bitter/sour to try and even things out. Overall, as it stands now, I would rate it a 3/5

Georgia on My Mind

2 oz Bourbon, Four Roses
1⁄2 oz Ginger liqueur, Domaine de Canton
1 1⁄2 oz Peach juice (Looza)
4 lf Basil (medium sized leaves)
2 ds Bitters, Bitter Truth Celery
Instructions

Muddle the basil in a cocktail shaker and add all of the liquid ingredients. Add ice and shake vigorously. Strain into an ice-filled short glass and garnish with a sprig of fresh basil.

Yields Drink
Authenticity
Authentic recipe
Source reference

http://cocktations.blogspot.com/2010/08/georgia-on-my-mind.html

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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