Sendero Trail

1 oz Plum eau-de-vie
1 oz Pisco (Chilean)
1⁄2 oz Triple sec, Combier L'Original Liqueur D'Orange
3⁄4 oz Lime juice
3⁄4 oz Passion fruit syrup
1 Egg white
3 dr Bitters, Angostura (as garnsih)
Instructions

Dry shake, shake, strain, up, garnish.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Tommy Klus, Kask, Portland, OR.
Source reference

Food & Wine's Cocktails 2013.

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Fortunate Plum

1 oz Plum eau-de-vie
1 oz Pisco (Chilean)
3⁄4 oz Aromatized wine, Cocchi Americano
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1 twst Lemon peel (expressed and discarded)
1 spg Thyme (as garnish)
Instructions

Stir, strain, up, twist, garnish.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Tommy Klus, Kask, Portland, OR.
Source reference

Food & Wine's Cocktails 2013.

Curator rating
Not yet rated
Average rating
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Winter Cobbler

1 1⁄2 oz Scotch
1 oz Ginger-Honey Syrup
1⁄2 oz Palo Cortado Sherry
1⁄2 oz Lemon juice
2 ds Bitters
1 spg Mint (as garnish)
Instructions

Shake, strain, julep cup, top with crushed ice, garnish with mint sprig.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Deep Ellum, Allston, MA.
Source reference

http://cocktailvirgin.blogspot.com/2013/12/winter-cobbler.html

Curator rating
Not yet rated
Average rating
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Kojo Cocktail

1 oz Gin, Green Hat
1 oz Oloroso sherry
1⁄2 oz Falernum
1⁄2 oz Lemon juice
1⁄4 oz Simple syrup
1 ds Bitters, Bitter Truth Jerry Thomas’ Own Decanter
1 twst Grapefruit peel (as garnish, soaked in rose water)
Instructions

Stir, strain, up, twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Derek Brown, Eat the Rich, Washington, DC.
Source reference

http://cocktailvirgin.blogspot.com/2013/12/kojo-cocktail.html

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Rich, raisiny, like mincemeat pie. Thanksgiving reminiscent.
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1818 Cocktail

1 oz Oloroso sherry, El Maestro
1 oz Indian Rum, Old Monk
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Bénédictine
1 ds Bitters, Bittermens Xocolatl Mole
1 twst Orange peel (expressed and discarded)
Instructions

Stir, strain, neat, twist.

Notes

Sherrified version of the 1919 Cocktail.

History

Originally made with Dolin red rather than Punt e Mes; changed after both Webb and Yarm agreed the Punt would be more interesting.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Lena Webb, Spoke Wine Bar, Somerville, MA, based on a request by Fred Yarm.
Source reference

http://cocktailvirgin.blogspot.com/2013/12/1818-cocktail.html

Curator rating
Not yet rated
Average rating
4 stars
(19 ratings)
From other users
  • The rum goes a long way--can be a little sweet if you aren't careful
  • Really complex and rich. The sherry holds the center, and the rest is revealed in layers through each sip.
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8stringfan commented on 5/22/2014:

Dark brown, cola colored with a slight amber hint. Nose is a rich, sweet mix of the nutty sherry and rum with hints of clove, sweet dark fruit, and allspice. Sip is light and sweet up front, perhaps from the Benedictine, and that sweetness continues onto the midpalate with the sweet dark fruit notes of the Punt e Mes combining the rum, whose flavor emerges nicely, and briefly dominates. Towards the back of the tongue, the combination of sweet nutty and lightly acidic flavors from the sherry come forward and the back of the tongue, and especially the swallow, sees the bitter herbal notes of the Punt e Mes. Often, Punt e Mes can be a bit over-bitter but in this case it is light, and just enough to provide a fantastic foil to the sweetness on the initial sip. The finish sees a slight dryness on the tongue and the sherry dominating. All in all this is a fantastic, complex, and wholly original drink, presenting flavors that most drinkers are not used to experiencing in a a sophisticated and intriguing package. Furthermore, it is a drink that evolves as it warms, becoming more rum and sherry dominant with the bitterness decreasing slightly.

winsome_amari commented on 8/20/2021:

Used Ron Zacapa 23 and delicious. Any other old monk substitution suggestions?

HallA commented on 4/24/2023:

Very nice, rum and sherry combo gives a lot of richness with the bitter notes for the vermouth and the herbals as well as a late hit of chocolate from the bitters. Wonderful.

Arr!

2 oz Batavia Arrack, Van Oosten
1 sli Lemon (lemon coin; a cut of peel and pith containing a bit of flesh and juice)
1⁄4 oz Demerara syrup
Instructions

Build in glass over ice, stir, rest, sip.

Notes

Batavia Arrack version of a Ti Punch. May require more citrus than a mere coin. Rest required.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
eGullet's own Chris Taylor & Haresfur, Melbourne, Oz. Name finalized by me.
Source reference

http://forums.egullet.org/topic/145765-drinks-2013-part-2/?p=1943916

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Corpse Defiler #1

1 1⁄2 oz Islay Scotch
1⁄2 oz Kirschwasser
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Cherry Liqueur
1 twst Grapefruit peel
Instructions

Stir, strain, rock or up, twist.

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)
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  • Talisker Skye Giant ice cube
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Waltz #2

3⁄4 oz Pisco
3⁄4 oz Apricot eau-de-vie, Blume Marillen (or gewurztraminer)
3⁄4 oz Lime juice
3⁄4 oz Elderflower syrup
Instructions

Shake, strain, up. Optionally, garnish with a fancy lime twist.

Notes

The Gewurz and dry apricot brandy obviously make different drinks, but both complement the other flavors and work at these ratios. The Gewurztraminer version is Waltz #1, the apricot is Waltz #2.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Stone fruit and pear flavors. Works with gin too.
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aphonik commented on 12/06/2013:

Very nice. I made this with Blume Marillen apricot eau de vie and St-Germain instead of elderflower syrup and it came out quite well. It's bracingly tart but not overpowering; like a really fresh limeade that tingles the tongue and keeps urging that next sip. The more ethereal apricot and brandy elements linger delicately on the palate while the elderflower and lime do most of the heavy lifting. It's a nice combination of flavors, something well suited to summer. Garnished with a fancy lime twist because why the hell not.

DrunkLab commented on 12/07/2013:

Thanks Eric. I imagine it's tarter with St. Germain than with elderflower syrup, and some might like a barspoon of simple added.

Spanish Union

3⁄4 oz Blanco tequila, Milagro
3⁄4 oz Sherry, Lustau East India Solera
3⁄4 oz Lime juice
3⁄4 oz Cinnamon syrup
1 ds Bitters, Bittermens Xocolatl Mole
Instructions

Shake, strain, up.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Vikram Hedge, Island Creek Oyster Bar, Boston, MA.
Source reference

http://cocktailvirgin.blogspot.com/2013/04/spanish-union.html

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Sweet, reduce cinnamon syrup to 1/2 oz, up mole bitters by 1-2 drops
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King's Sour

1 1⁄2 oz Irish whiskey
1⁄2 oz Kirschwasser, St. George
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup
1 ds Bitters, Angostura
1 twst Lemon peel
Instructions

Shake, fine strain, up, twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Michael Lay, Restaurant 1833, Monterey, CA.
Source reference

http://www.stgeorgespirits.com/cocktails-featuring/eaux-de-vie/cherry-e…

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