Midnight Shift

1 1⁄2 oz Cachaça, Novo Fogo Gold
3⁄4 oz Cynar
3⁄4 oz Sweet vermouth
1⁄4 oz Galliano
2 ds Bitters, Bittermens Xocolatl Mole
1 ds Absinthe
1 twst Orange peel
Instructions

Stir, strain, one rock, twist.

YieldsDrink
Year
2012
Authenticity
Authentic recipe
Creator
Jacob Grier, Portland, OR.
Source reference

http://www.jacobgrier.com/cocktails/midnight-shift/

Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • A tad too sweet. Cut the Cynar and the vermouth a little and it feels more balanced.
  • Nice. A little sweet - I might reduce SV to .5oz. on future version. Or use chipotle infused SV to add a bit of spice to counter the sweetness. — ★★★★
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Kina Miele

1 oz Dry vermouth, Dolin
3⁄4 oz Aromatized wine, Cocchi Americano
1⁄2 oz Grappa, Nonino Gioiello
1⁄4 oz Pear eau de vie, Clear Creek
1 ds Lemon bitters, Bitter Truth
1 twst Grapefruit peel
Instructions

Stir, strain over one cube in a rocks glass, grapefruit twist.

Notes

Nonio Gioiello is a chestnut honey distillate (mead brandy) available from Astor Wines and a few other online distributors. Pricy.

YieldsDrink
Year
2010
Authenticity
Authentic recipe
Creator
Sean Hoard, PDT, NYC.
Source reference

The PDT Cocktail Book

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Green Deacon

1 1⁄2 oz Gin, Plymouth
1 oz Grapefruit juice
3⁄4 oz Sloe gin, Plymouth
1 rinse Absinthe, St. George
Instructions

Shake, strain into an absinthe-rinsed coupe.

Notes

Based on the Rosy Deacon from Jones' Complete Bar Guide.

YieldsDrink
Year
2008
Authenticity
Authentic recipe
Creator
Jim Meehan, PDT, NYC.
Source reference

The PDT Cocktail Book

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Something special about this one. It's a great introduction to sloe gin, especially a good one like Plymouth. Wonderful flavor. Also, this is fairly low-sugar. It's a great *I'll have two in a row* drink.
  • Unexceptional (with the caveat that I had to sub cheap sloe gin). — ★★★
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  • Absinthe Makes the Heart Grow Fonder — Gin, Absinthe, Maraschino Liqueur, Cherry Bitters, Campari, Grapefruit juice
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GREAT introduction to sloe gin, which is was new to me. Using a good-quality sloe gin makes the drink, so I don't think you can replace the Plymouth Sloe Gin. It's easygoing but still very delicious, without being overly sweet or citrus-heavy. Doesn't taste like a lot of other drinks. Oh, and I used a Herbsaint rinse instead of authentic absinthe, but it worked great.

Left Coast

3⁄4 oz Plum eau-de-vie, Clear Creek
3⁄4 oz Genever, Anchor (Genevieve)
1⁄2 oz Maraschino Liqueur, Luxardo
1⁄2 oz Lemon juice
1⁄2 oz Pineapple juice
1 bsp Crème de Violette, Rothman & Winter
Instructions

Shake, strain, coupe.

Notes

Aviation variant calling for two west coast spirits. Very similar to PDT's Flying Dutchman with a different brand of "genever" and the Maraschino and Yvette/violette ratios reversed.

YieldsDrink
Year
2009
Authenticity
Authentic recipe
Creator
Jim Meehan, PDT, NYC.
Source reference

The PDT Cocktail Book

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
From other users
  • Solid showing. More dry than I expected. When considering my rating, consider that I don't really love Crème to Violette or Maraschino.
  • Sub: NVD - Cherry Brandy instead of Plum Brandy
  • Brandy, genever- sweet, sour
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Sol y Sombra

2 oz Mezcal
3⁄4 oz Lime juice
3⁄4 oz Serrano syrup
2 oz Champagne
2 spg Mint
Instructions

Place the leaves of one sprig of mint at the bottom of the serving glass as garnish, and top with ice and Champagne. Combine other ingredients including second mint sprig, shake, and double strain into the serving glass. Serve with straw.

Notes

Despite the name, I made this with Fidencio Clásico, and I thought its fruit and moderate smoke were a very good match for the other ingredients.

History

Mezcal Mojitos are delicious.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
From other users
  • Counting versions with soda instead of bubbly, probably my most made cocktail of late. — ★★★★★
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Last Caress

2 oz Rye, Old Overholt
3⁄4 oz Bénédictine
1⁄4 oz Mezcal, Del Maguey Minero
1⁄4 oz Maraschino Liqueur, Luxardo
2 ds Bitters, Angostura
1 twst Lemon peel (flamed)
Instructions

Stir, strain, coupe, flamed lemon twist.

History

Featured in Gary Regan's 101 Best New Cocktails 2012

YieldsDrink
Year
2012
Authenticity
Authentic recipe
Creator
Dan Carlson, Saul, Brooklyn, NY.
Source reference

http://cocktailvirgin.blogspot.com/2012/07/last-caress.html

Curator rating
Not yet rated
Average rating
4 stars
(50 ratings)
From other users
  • Wonderfully boozy and cohesive. Almost pleasantly accentuating the rye.
  • Maybe a 4.5er but very good either way.
  • Maybe 1.75 rye. Nice background with both cherry and mezcal
  • Very intense. Less maraschino next time. I used bourbon. Also, volume is high. Maybe 1.75 oz rye?
  • Made exactly to recipe
  • Well done! This is a quality recipe.
  • Well balanced and wow finish.
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The flavor is very nice. The drink is very intense. Is there a way to lighten it up, volume wise and intensity?

My guess would be to stir it for a longer time. Or if that's not enough, add 1/4 ounce of cold water. Thanks,  Zachary

This is a pretty standard sized drink in most craft cocktail bars (3.25 oz pre-dilluted, I'd say most are 3 - 3.5 oz pre-dilluted, excepting some like an old fashioned build).  You could sub Overholt Bonded or Rittenhouse for the 80 proof Overholt rye, and shave off a quarter ounce.  As far as the intensity goes, simply dilute it more.  Not sure what stir count you're using, but add another 5-10 revolutions, taste it, if it's still too intense repeat until you find your sweet spot.

Five stars all the way. I rate a ton of things four stars, but hardly ever five. I also, in spite of loving tequila, am not super into mezcal. In spite of THAT, this one has the perfect amount of it. Used Old Forester rye and Leopold Bros marashino

Used Rittenhouse so dropped it to 1.5oz. Pretty mild so will plan to bump up to 1.75 next time.

Tax the Daisy

1 3⁄4 oz Gin, Bombay
1 oz Ramazzotti
1⁄4 oz Apricot liqueur
7 dr Bitters, Angostura
7 dr Orange bitters (Fee's:Regan's 1:1)
1 twst Orange peel (shaken)
1 twst Lemon peel (shaken)
Instructions

Shake all together including orange and lemon peels and strain into a coupe. Garnish with three more drops of Angostura.

YieldsDrink
Year
2009
Authenticity
Authentic recipe
Creator
The Violet Hour, Chicago, Il.
Source reference

http://chicagohappyhour.com/tvh/0013.html

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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Tres Jolie

2 oz Dry vermouth, Dolin
1 oz Aromatized wine, Dubonnet Rouge
1⁄2 oz Triple sec, Cointreau
2 ds Orange bitters
1 twst Orange peel
Instructions

Stir, strain, up.

YieldsDrink
Year
2012
Authenticity
Authentic recipe
Creator
The Modern, NYC.
Source reference

http://www.seriouseats.com/recipes/2012/05/the-moderns-tres-jolie-aperi…

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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Made with La Quintinye Vermouth Royal Extra Dry, Mattei Cap Corse Rouge, Combier, and Regan's.

A little cloying, but a splash of seltzer dilutes and wakes it up. Could also be a good vehicle for some more interesting bitters...

Beneventano

1 1⁄2 oz Aperol
1 1⁄2 oz Zucca
1⁄2 oz Strega
1 spl Soda water
1 wdg Orange
Instructions

Stir, strain over rocks, splash soda, garnish with an orange wedge.

YieldsDrink
Year
2012
Authenticity
Authentic recipe
Creator
The Modern, NYC.
Source reference

http://www.seriouseats.com/recipes/2012/05/the-moderns-beneventano-aper…

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Fruity, flavorful, and refreshing. Because it will be over ice, I do a dry stir. I also use an ice ball, not rocks.
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Pericolo

1 3⁄4 oz Aromatized wine, Cocchi Americano
3⁄4 oz Gin
3⁄4 oz Pear eau de vie
1 twst Grapefruit peel
Instructions

Stir, strain, up, twist.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Sweet and pear-y. — ★★★★
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Bevx commented on 10/20/2013:

Delightful... In the absence of instructions, I intended to try this on the rocks, but then I worried I'd over-stirred it, so I ended up having it up. How do you prefer to serve this, Rafa?

Thanks for making it. I've added the instructions I neglected to include the first time. I intended it up, since I see it as a sort of aperitif riff on an inverted Vesper, but rocks would be good for someone who thinks 1 3/4 oz of Cocchi might be too sweet for them.

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