Shadows & Tall Trees

2 oz Bourbon, Four Roses
1 oz Sweet vermouth, Cocchi
1⁄2 oz Cynar
1⁄4 oz Nocino
1⁄4 oz Cinnamon syrup
1 ds Bitters, Angostura
Instructions

Stir with ice, strain into ice-filled rocks glass. Garnish with orange twist.

YieldsDrink
Year
2013
Authenticity
Unknown
Creator
Frederic Yarm, Russell House Tavern, Cambridge, MA
Source reference

http://cocktailvirgin.blogspot.com/2013/10/shadows-tall-trees.html

Curator rating
Not yet rated
Average rating
4.5 stars
(17 ratings)
From other users
  • Did not have nocino, so omitted that, but used 3 dashes of black walnut bitters rather than angostura. Still really good.
  • Subbed Bornholmer Dram Sevablødda for cinnammon syrup. An excellent stirred cocktail.
  • Made it with what I had on hand: had to sub in Woodford reserve and Carpano Antica....very enjoyable....but best of all when the chill had faded and the nocino came into focus, so lovely!
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Dan commented on 10/09/2013:

Very nice autumnal flavors. Sub'd 1/2 oz Becherovka for cinnamon syrup.

Mmm, very tasty. Made it with apple cider syrup and topped with Black Walnut & WBA bitters.

I knocked the syrup down to 1 tsp and it's pretty darn tasty. 

yarm commented on 10/26/2021:

Made up on the fly for a guest who wanted "Fall in a glass" with Bourbon base (to replace a Bourbon drink we could no longer make from a previous season due to a specialty syrup).

Decadent Stout Flip

1 oz Averna
1 oz Stout, Left Hand Milk Stout (or something else decadent)
1 oz Demerara Rum, El Dorado 12
1 Whole egg
2 ds Allspice Dram
2 ds Bitters, Angostura
1 pn Nutmeg (as garnish)
Instructions

Dry shake, shake, strain into a wine glass, garnish with fresh-grated nutmeg.

Notes

At Donna in Brooklyn, they dashed four dashes out of a bottle of equal parts allspice dram and Ango into this drink.

History

When I asked Jacob what he was calling this, he said simply "stout flip." Then he paused, thought it over, and corrected it to "_Decadent_ Stout Flip."

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Jacob Grier
Source reference

in person

Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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  • St. James's Flip — Stout, Irish whiskey, Fernet Branca, Bitters, Coffee, Whole egg, Cinnamon syrup, Cocoa powder

Piña Colada (Beer)

2 oz Stout, Left Hand Milk Stout
3⁄4 oz Coconut cream (3 parts Coco Lopez : 1 part coconut milk)
3⁄4 oz Pineapple juice
1⁄2 oz Demerara Rum, El Dorado 5
1⁄2 oz Jamaican rum, Smith & Cross
1 spg Mint (as garnish)
Instructions

Shake, strain over one long ice shard in a Collins, garnish with slapped mint sprig, serve with straw.

Notes

I believe Matt said over the din of the bar that their house coconut mix is three parts coconut milk to one part coconut cream.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Matt, Donna, Brooklyn, NY.
Source reference

in person

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
From other users
  • Amazing. You wouldn't guess there was beer in it, but the stout adds a silky mouthfeel and malty/chocolate notes. Great rum combo. Best Colada I've had.
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Nacional (Jeffrey Morgenthaler)

1 1⁄2 oz Light rum
3⁄4 oz Apricot liqueur, Rothman & Winter Orchard Apricot
1 oz Lime juice
3⁄4 oz Simple syrup (or less, to taste)
2 ds Peach bitters, Fee Brothers Peach
Instructions

Shake, strain, up, lime wheel

YieldsDrink
Year
2008
Authenticity
Authentic recipe
Creator
Jeffrey Morgenthaler, Eugene, OR, adapting the Hotel Nacional recipe from the Waldorf-Astoria bar book.
Source reference

http://www.seriouseats.com/recipes/2008/08/nacional-rum-recipe.html

Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
From other users
  • Oh, wow. A delicious apricot daiquiri. 4.5★. I'll try this again.
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African Flower

2 oz Bourbon
3⁄8 oz CioCiaro
3⁄8 oz Crème de Cacao
2 ds Orange bitters
1 twst Orange peel
Instructions

Stir, strain, rock, twist.

YieldsDrink
Year
2008
Authenticity
Authentic recipe
Creator
Becky McFalls, Little Branch, NYC.
Source reference

Sam Ross' Bartender's Choice app for iOS.

Curator rating
Not yet rated
Average rating
4 stars
(19 ratings)
From other users
  • A bit sweet - will reduce creme de cacao in the future.
  • a bit medicinal, menthol
  • Kind of in Manhattan territory in effect. Pleasant tingle, but a bit sweet (perhaps due to my relatively cheap bourbon and cacao).
  • 3/2/15
  • cio caiaro
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  • Southern Exposure — Bourbon, Sweet vermouth, Ancho Reyes chile liqueur, Crème de Cacao, Cherry Bark Vanilla Bitters
  • Godfather (Sam Ross) — Bourbon, Amaretto, Bitters
  • Zara-ism — Bourbon, Cherry Liqueur, Bitters, Orgeat

Not bad, but the bourbon (Maker's 46) dominated. Maybe forget the fiddly 3/8 measures and go to a full 1/4 for both next time.

Sunset Park

2 oz Rye
1⁄2 oz Dry vermouth
1⁄2 oz Apricot liqueur
2 ds Bitters, Angostura
1 twst Lemon peel
Instructions

Stir, strain, up, twist.

YieldsDrink
Year
2009
Authenticity
Authentic recipe
Creator
Michael Madrusan, Milk & Honey, NYC.
Source reference

Sam Ross' Bartender's Choice app for iOS.

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Extremely dry, even with the sweet Orchard Apricot. A bit medicinal. — ★★★
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Self-Starter Cocktail

1 oz Gin
3⁄4 oz Aromatized wine, Cocchi Americano (original calls for Kina Lillet)
1⁄4 oz Apricot liqueur
2 ds Absinthe
Instructions

Stir, strain, up.

Notes

The Trader Vic's ratios are slightly different: http://cocktailvirgin.blogspot.com/2010/05/self-starter.html . Erik Ellestad recommends apricot eau de vie in place of the liqueur.

YieldsDrink
Year
1930
Authenticity
Authentic recipe
Creator
Savoy Cocktail Book
Source reference

http://savoystomp.com/2010/03/13/self-starter-cocktail/

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Might be worth retrying with a spritz of Herbsaint rather than the dashes. — ★★★★
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  • Exit Club Cocktail — Gin, Aromatized wine, Bianco Vermouth, Herbal liqueur, Orange bitters, Orange peel
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Dan commented on 1/04/2014:

I merged the existing "Self-Starter" into this. I posted this first version, but it does have as good attribution, and incorrectly had twice the gin (2 oz).

Tiki Diki

1 oz Jamaican rum, Smith & Cross
1⁄2 oz Licor 43
1⁄2 oz Ginger liqueur, Domaine de Canton
1 oz Lime juice
3 ds Grapefruit bitters, Fee Brothers
3 dr Bitters, Bittermens Burlesque
1 ? Strawberry (sliced)
Instructions

Shake rum, canton, licor 43, bitters and half a strawberry w/ ice, strain and pour into an ice ball filled 12oz chalice. Garnish w/ half a sliced strawberry

History

This started as a fernet branca experiment and ended up going in a completely different, tiki-esque direction. Very tasty and only mildly heady

Picture of Tiki Diki
YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
3 stars
Average rating
4 stars
(15 ratings)
From other users
  • Use 0.75 oz lime per prior comments, which seemed well-balanced. Subbed Ms. Betters Pineapple & Star Anise bitters for the Burlesque (which I didn't have) and it worked well.
  • Muddled the strawberry & used Aged rum; substituted dram citrus bitters & crude tiki bitters. — ★★★★★
  • A bit too tart.
  • Rum- bitter, sour
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Good, but I noted others concerns about the amount of sour, shared the sentiment, and used 5/8 to 3/4 oz of lime juice to balance it, which worked much better than I anticipated. I am leaning toward rating 3.5/5 but will round up. The only other sub was Bitter Truth Grapefruit bitters. I shook this one *hard* to muddle the ripe sliced strawberry, and was rewarded with a peachy pink drink--unlike the photo which is disturbingly absent of color. The funky rich molasses of the rum was the dominant flavor, but the ginger, vanilla, lime sour, grapefruit bitter, spices, and strawberry all came through. I chose to forego the big ice sphere, and that helps since the flavor becomes more intense as the drink warms. Overly chilled sour cocktails bury the flavors of the ingredients, while the acidity comes through without being moderated by the sugar as much as one would expect.

Nuclear Bartlett

2 oz Reposado Tequila
1 oz Pear juice (Pear Nectar *See Notes)
1⁄2 oz Pear liqueur, Merlet
1 rinse Allspice Dram, St Elizabeth (Mist)
1 Chili pepper (Chiltepin)
3 ds Bitters, Bittermens Xocolatl Mole
Instructions

Break chiltepin pepper in shaker with muddler, add ingredients except allspice dram and shake well. Double strain ingredients into chilled, Allspice Dram
misted cocktail glass.

*Pear Nectar: 6 cups of chopped Bartlett pears, 1 cup brown sugar, tsp salt. Add all ingredients in pressure cooker until ready. Strain juice from solids.

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Johnny Appleseed

2 oz Calvados
1⁄2 oz Allspice Dram, St Elizabeth
1⁄2 oz Bénédictine
1⁄2 oz Lime juice
1 ds Bitters, Fee Brothers Black Walnut
1 1⁄2 oz Apple cider
Instructions

Shake all ingredients except Hard Apple Cider, strain over ice in collins glass. Fill remainder with the cider. Garnish with apple wheel.

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Sweet with a touch of boozy. Nice combination.
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