The Exporter

1 oz Genever, Bols
3⁄4 oz Drambuie
1⁄2 oz Becherovka
1⁄4 oz Falernum
1⁄2 oz Lemon juice
1 ds Bitters, Fee Brothers Whiskey Barrel Aged
1 twst Lemon peel (expressed and discarded)
Instructions

Shake, strain, neat, twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Alex Howell and Josh Taylor, West Bridge, Cambridge, MA.
Source reference

http://cocktailvirgin.blogspot.com/2013/12/the-exporter.html

Curator rating
Not yet rated
Average rating
4.5 stars
(15 ratings)
From other users
  • Good sour - used Jerry Thomas Decanter as sub for whiskey barrel. Combination tastes a lot like it has allspice dram - nice flavor, but I'm not sure that I taste the genever/becherovka/drambuie distinctly.
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Shawn C commented on 1/07/2024:

While I agree that the Genever is lost behind the rest of the drink as the recipe is written, it isn't the Becherovka that dominates from what I could tell. Instead, the Fee's Whiskey Barrel Aged Bitters seem to impart more cinnamon and baking spice notes than the Becherovka. This is what I gleaned from mistakenly making the cocktail first with Fee's Walnut bitters (thanks to the Expatriot recipe being right above Exporter in "Drunk & Told"). When I remade it with the Whisky Barrel bitters the increase in cinnamon and other masking flavors was noticeable. With the Walnut there was still some slight malt to the body (but not much.)

Although the cocktail is good, I found it to be rather sweet, and I intend to knock the Drambuie down to 1/2 oz to see if the balance is better. At the same time I plan to increase the Genever by 1/4 or even 1/2 oz.

Fizz de Provence

1 oz Genever, Bols
1 oz Gin, Hendrick's
3⁄4 oz Elderflower liqueur, St. Germain
1⁄2 oz Crème Yvette
3⁄4 oz Meyer lemon juice
1⁄4 oz Lime juice
5 ds Peychaud's Bitters
1 oz Heavy whipping cream
1 ? Egg white
2 spg Rosemary
2 spg Thyme
2 oz Club soda
Instructions

Take 1 sprig of thyme and rosemary--remove leaves from the stems, express and place leaves in the bottom of your mixing glass. Add liquors, egg white, cream, and 2 dashes of bitters. Dry shake. Add ice and lemon & lime juice, and shake till chilled. Double strain into a rastal style tall goblet. Let sit for 15 seconds to build the meringue; add club to fill to the lip, garnish with 1 sprig each of thyme and rosemary, and top with three dashes of bitters

Notes

Like most fizzes, it's easiest to drink with a cocktail straw

Picture of Fizz de Provence
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Danny Brown

3⁄4 oz Cognac
3⁄4 oz Amaretto
3⁄4 oz Apricot liqueur
3⁄4 oz Lemon juice
Instructions

Shake, strain, up.

Notes

Good luck figuring out what the 'proper' ratios are supposed to be from this video.

History

"I feel like this drink is a good representation of me. It's very sour, but then it's a little sweet, and it's going to get you fucked up." -Danny Brown

Yields Drink
Year
2013
Authenticity
Unknown
Creator
Jim Meehan (& Danny Brown), PDT, NYC.
Source reference

http://firstwefeast.com/drink/celebrity-booze-tasting-danny-brown-jim-m…

Curator rating
Not yet rated
Average rating
4.5 stars
(14 ratings)
From other users
  • More bitter than I expected.
  • Similar to Bitter Apricot
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bstanton commented on 12/25/2025:

A bit on the sour side however perfect for the sweetness of the amaretto and apricot brandy. The first sip was Oh that is nice.

bstanton commented on 12/25/2025:

A bit on the sour side however perfect for the sweetness of the amaretto and apricot brandy. The first sip was Oh that is nice. Suggest 1/2 oz of lemon juice.

Potter's Coup

2 oz Pineau des Charentes
1 oz Bitters, Angostura
1 bsp Orgeat
1 twst Lemon peel (expressed and discarded)
Instructions

Stir, strain into an old fashioned glass over one large rock, twist.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Angostura Bitters
Source reference

http://www.angosturabitters.com/DrinkRecipes

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Auld Acquaintance

1 1⁄2 oz Scotch, Auchentoshan 3 Wood
1⁄2 oz Apple brandy, Lairds Bonded
3⁄4 oz Palo Cortado Sherry
1⁄4 oz Cinnamon syrup
1 ds Bitters
Instructions

Stir, strain over one large rock.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Troisième Rail

2 oz Gin, Hendrick's
3⁄4 oz Meyer lemon juice
1⁄2 oz Calvados, Boulard
1⁄2 oz Elderflower liqueur, St. Germain
3 dr Lemon Tree Bitters, Bittercube
1 twst Meyer lemon
Instructions

Shake, stream, up, & garnish

History

This started out as a twist on the Third Rail #2, but after adding and removing all but the calvados I ended up with a drink with a more French minded flair. It has a sweet richness and yet an acid-enough edge that I ignored the "don't touch the third rail" warning

Picture of Troisième Rail
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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flickerdart commented on 6/14/2021:

For lack of ingredients, made this with Plymouth Navy Strength Gin, Lemorton Reserve Calvados, Pink House Alchemy grapefruit bitters. A very solid gin sour with a floral fruity note. If you don't like the sourness, a little bit of wildflower honey syrup would only improve the taste.

Mamie Taylor Cocktail

2 oz Blended Scotch
1⁄2 oz Lime juice
4 oz Ginger beer (*4-6oz)
1 sli Lime
Instructions

In a tall glass filled with ice squeeze half a lime then add Scotch.

Top with ginger beer and garnish with a lime wedge.

Notes

This recipe works best with a spicier ginger beer

History

A classic made specially for the famed opera singer Mayme Taylor (there is no real reason noted why her name spelling changed) by a barman who couldn't fill her first order of claret lemonade. Instead she sipped this gingery, smoky, citrusy pour and was sold.

Picture of Mamie Taylor Cocktail
2011 Kindred Cocktails
Yields Drink
Year
1899
Authenticity
Authentic recipe
Creator
Rochester NY, (Bill Sterritt?)
Source reference

http://wiki.webtender.com/wiki/Mamie_Taylor

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Better than the white rum version of dark n stormy
  • Easy and drinkable, though no greater than the sum of its parts.
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Ashes in Jerez

2 oz Bourbon
3⁄4 oz Brown sugar coffee syrup
3⁄4 oz Moscatel Sherry
3 ds Bitters, Angostura
1 twst Orange peel (expressed and discarded)
Instructions

Stir, strain, rocks, twist.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Angostura Bitters
Source reference

Angostura Bitters app for iOS.

Curator rating
Not yet rated
Average rating
Not yet rated
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Braeburn Park

1 3⁄4 oz Apple brandy, Lairds
1 oz Cider
1⁄2 oz Lemon juice
1⁄2 oz Fig syrup (Angostura fig syrup, see note)
1⁄4 oz Falernum, Velvet Falernum
3 sli Apple (as garnish)
Instructions

Shake, strain into a highball over ice, garnish.

Notes

Angostura fig syrup: combine 4 oz fig jam to 1 oz Angostura aromatic bitters and a heaping barspoon of sugar. Heat to incorporate.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Angostura Bitters
Source reference

http://www.angosturabitters.com/DrinkRecipes

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Last Dance

2 oz Gin, Tanqueray
1 oz Lime juice
3⁄4 oz Honey syrup (3:1)
1⁄2 oz Brown Sugar Simple syrup
10 ds Bitters, Angostura (as float)
8 lf Mint (6-8, muddled)
1 spg Mint (as garnish)
Instructions

Build in highball glass, muddling mint, adding crushed ice and other ingredients, and swizzling. Top with bitters and mint sprig.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Angostura Bitters
Source reference

http://blog.angosturabitters.com/cocktail-angostura-bitters-last-dance/

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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