The Handy Bird

1 1⁄4 oz Brandy, Pierre Ferrand 1840
3⁄4 oz Rye, Rittenhouse 100
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
2 ds Bitters, Dram Hair of the Dog
1 rinse Absinthe
1 twst Lemon peel (as garnish)
Instructions

Stir, strain into absinthe-rinsed glass, twist.

History

Created for MxMo: Anise.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Nick Caruana, The Straight Up.
Source reference

http://drinkstraightup.com/2013/12/10/the-handy-bird/

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Red Hood

2 oz Irish whiskey, Redbreast
1⁄2 oz Sweet vermouth, Cinzano Rosso
1⁄2 oz Lemon juice
1⁄4 oz Fernet Branca
2 t Marionberry preserves (Republic of Jam Marionberry Espresso jam)
Instructions

Shake, double strain, up. Garnish with a marionberry or espresso bean.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Randy Hanson, Summit Sips.
Source reference

http://summitsips.com/2013/12/red-hood/

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
From other users
  • Used a mix of muddled blackberries and raspberry preserves in lieu of the marionberry preserves. Tossed in a half (or less) pinch of instant coffee granules for the tinge of espresso. I don’t currently have fernet branca, but I do have Eda Rhyne’s Appalachian fernet to use as a substitute. All that being said, I was SOLD at the very first sip! 5 stars from me.
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Grand and Central

1 1⁄4 oz Rye
3⁄4 oz Applejack
1⁄2 oz Aromatized wine, Cocchi Americano
1⁄2 oz Aromatized wine, Dubonnet Rouge
2 ds Orange bitters
1 twst Orange peel (disc, as garnish)
Instructions

Stir, strain, up, garnish.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Greg Best, Holeman and Finch Public House, Atlanta, GA.
Source reference

http://online.wsj.com/news/articles/SB100014240529702047953045772212918…

Curator rating
Not yet rated
Average rating
3 stars
(7 ratings)
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Manhattan Invertito

3⁄4 oz Rye
3⁄4 oz Dry vermouth, Dolin
1 1⁄2 oz Sweet vermouth, Carpano Antica Formula
1 ds Bonal Gentiane Quina
Instructions

Stir, strain, up.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
TJ Siegal, Spasso, NYC.
Source reference

http://online.wsj.com/news/articles/SB100014240529702047953045772212918…

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • MUST TRY
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Tolkien

1 oz Jamaican rum, Smith & Cross (Appleton is good too.)
1 oz Ramazzotti
1⁄2 oz Tangelo liqueur (Or Curaçao)
1 ds Bitters, Bittermens 'Elemakule Tiki
1 sli Lemon zest (Thin)
Instructions

Stir liquid ingredients with ice; pour into Old Fashioned glass with big cubes. Express and drop lemon in to garnish.

Notes

The tangelo liqueur is a local brand (Schapp Dragon Distillery). Curaçao or other citrus liqueurs (eg mandarin) work as a sub, but then the initials won't spell JRRT.

History

Inspired by a preview of The Desolation of Smaug. The drink could be Hobbit-forming.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Giancarlo Jesus, The Hawthorn Lounge, Wellington, New Zealand
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Made with PFDC and Amer Boudreaux. Nice dark S&C feature, with a Cynar-like bitter caramel note.
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DrunkLab commented on 12/11/2013:

My interest in the recipe is dwarfed by my desolation at your pun.

Dan commented on 12/11/2013:

Clarified the Tangelo liqueur -- it is made in Golden Bay by Schnapp Dragon Distillery.

lesliec commented on 1/19/2014:

Edited to change the quantities but not the proportions. The originally-stated ones gave a very small drink. Which is a pity.

Cara A commented on 2/27/2021:

Made with triple sec (I did not have Curaçao) this is tasty- layers of cocoa, spice, and vanilla. A tad sweet for my taste -- I might try subbing out the Ramazzotti for Amer Boudreaux instead (which contains Ramazzotti but is more bitter)

Craig E commented on 1/17/2022:

Okay, this is driving me crazy: what's the second R?

noksagt commented on 1/17/2022:

"Jamaican Rum" and "Ramazzotti" each provide an R.

lesliec commented on 1/20/2022:

It's good you guys aren't just Tolkien in your sleep.

The Mothership Connection

1 1⁄2 oz Apple brandy, Lairds Bonded
1⁄4 oz Batavia Arrack, Van Oosten
1⁄4 oz Virgin Islands Rum, Cruzan Blackstrap
1⁄2 oz Palo Cortado Sherry
1⁄2 oz Lime juice
1⁄2 oz Sorel liqueur
1⁄4 oz Ginger-Honey Syrup
2 ds Bitters, Dr Adam Elmegirab's Orinoco Bitters
Instructions

Shake, strain.

Notes

Named for Jerseyite George Clinton.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
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Bob Dillin'

1 1⁄2 oz Aquavit, Gamle Ode Dill
3⁄4 oz Cranberry shrub, Genki-Su cranberry drinking vinegar (scant)
3⁄4 oz Simple syrup
1⁄2 oz Lemon juice
2 ds Bitters, Dandelion & Burdock
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, rocks, garnish.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Jacob Grier, Portland, OR.
Source reference

http://www.jacobgrier.com/blog/archives/6396.html

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Scottish Breakfast

2 oz Speyside Scotch, Glenfarclas 105
1 oz Pedro Ximénez Sherry
2 ds Orange bitters (2-3)
Instructions

Stir, strain, up.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Jeffrey Morgenthaler, Clyde Common, Portland, OR.
Source reference

http://online.wsj.com/news/articles/SB100014240529702047953045772212918…

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Irish Manhattan (Dead Rabbit)

1 1⁄2 oz Irish whiskey, Jameson Black Barrel
1 1⁄2 oz Sweet vermouth, Dolin (wormwood-infused, though this can be skipped)
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
4 ds Bitters, Dr Adam Elmegirab's Orinoco Bitters (3-4 dashes)
1 twst Orange peel (expressed and discarded)
Instructions

Stir, strain, up, twist.

Notes

You can also use wormwood extract or wormwood bitters to punch up the bitterness of the vermouth to late 19th Century levels. Otherwise, consider cutting back on the orange liqueur and vermouth a bit for a dryer balance.

Yields Drink
Authenticity
Authentic recipe
Creator
The Dead Rabbit, NYC.
Source reference

http://www.mensjournal.com/food-drink/drinks/the-irish-manhattan-201303…

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • jameson, vermouth, orange liqueur, bitters
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Shawn C commented on 6/03/2024:

This one depends very much on how you make it. Without some sort of attempt to mimic the wormwood infusion, it is a 3 star cocktail, a bit too sweet for its own good (even though I used dry curacao.) The whole concept revolves around the wormwood infusion to the vermouth. Since I don't have wormwood growing, I used 1/4 oz of Malort (which is simply an intense wormwood infusion into neutral spirits) in place of a portion of the Dolin Rouge. This transformed the drink to something closer to what was intended: sweet and fruity at the sip but backed by substantial wormwood bitterness that extends through a long finish.

Polleno

2 oz Fino sherry
2 oz Apple juice (sour)
1 oz Apple puree (sweet)
1⁄2 oz Simple syrup
1 oz Egg white
Instructions

Dry shake, shake, strain, up, garnish with fennel pollen.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Ryan Chetiyawardana, Henry, A Liquor Bar, NYC.
Source reference

http://online.wsj.com/news/articles/SB100014240527023036530045792141711…

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