Forbidden Fruit #2

1 oz Gin
1 oz Dry white wine, Sauvignon blanc
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Lime juice
1⁄2 oz Agave syrup
Instructions

Shake with ice, strain into a chilled cocktail glass

History

Re "forbidden fruit" of Barbados: http://en.wikipedia.org/wiki/Grapefruit

Yields Drink
Year
2013
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Christmas in Prison

1 1⁄2 oz Apple brandy, Lairds Bonded
1⁄2 oz Virgin Islands Rum, Cruzan Blackstrap
1⁄2 oz Palo Cortado Sherry, Lustau
1⁄4 oz Cinnamon syrup
1⁄8 oz Maple syrup
1 ds Cranberry bitters, Bittermens
1 twst Orange peel (expressed and inserted.)
Instructions

Stir, strain, rocks, twist.

Notes

Lots of autumn cocktails use these flavors. This one makes really, really good use of them. Superbly spicy and balanced, sweetish but warming.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Tim Miner, The JakeWalk, Brooklyn, NY.
Source reference

http://www.youtube.com/watch?v=R1uIFs-pNdc

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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aphonik commented on 12/09/2013:

An added detail: this cocktail was created by Tim Miner. I posted the photo on Instagram and he replied that this was the last drink he put on the menu at the Jakewalk before leaving to tend bar at the newly opened Long Island Bar on Atlantic Ave. Incidentally a must-stop for my next visit to Brooklyn.

DrunkLab commented on 12/09/2013:

Detail added. Long Island Bar is Toby Cecchini's new project, which would make it a must-stop even if Tim Miner's drink weren't so good. Incidentally, Eric, can I put your picture of the drink up on KC?

aphonik commented on 12/09/2013:

Absolutely, I was going to suggest using my photo but didn't want to get all up in your business. (Also, not to get further up in your business but I just took a glance at the recipe card in my wallet and it says maple syrup and not liqueur. Sorry for my constant nitpicking corrections.) I hadn't heard of the Long Island Bar until Tim mentioned it to me, but the funny thing is I was staying with my friend on Atlantic Avenue exactly one block up from the bar on the next corner. Next time I'm (we're?) totally going there.

applejack commented on 1/02/2020:

I really liked this; made with ingredients as specified except subbing in St. George aged apple brandy for the Laird's.  I wholly agree with the poster's description, it's very balanced with a nice holiday spice backbone to it.  And I found a use for those damn Bittermens New England Spiced Cranberry bitters that have been at the back of the bitters shelf for what seems like an eternity.  Oh, and the video link isn't available any longer.

Full Windsor

3⁄4 oz Gin
3⁄4 oz Campari
3⁄4 oz Aromatized wine, Cocchi Americano
3⁄4 oz Lemon juice
1⁄2 oz Mint syrup
2 oz Champagne
1 spg Mint (as garnish)
Instructions

Shake, strain over rocks and Champagne, garnish with mint sprig and floated fruit.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4.5 stars
(6 ratings)
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Bronx Bomber

1 1⁄2 oz Gin, Plymouth
1⁄4 oz Sweet vermouth (Italian)
1⁄4 oz Dry vermouth (French)
1⁄2 oz Orange juice (freshly squeezed)
1⁄4 oz Lemon juice (freshly squeezed)
1⁄4 oz Simple syrup (home-made)
1 twst Orange peel
Instructions

Combine liquid ingredients in cocktail shaker with crushed ice. Shake vigorously and strain into chilled cocktail glass.

History

Vintage, prohibition-era cocktail.

Yields Drink
Year
1920?
Authenticity
Authentic recipe
Source reference

The Art of the Bar (2006), Jeff Hollinger, Rob Schwartz, modified from Old Waldorf -Astoria Bar Book, A.S. Crockett, 1935

Curator rating
Not yet rated
Average rating
4 stars
(23 ratings)
From other users
  • Bem verão.
  • Antica Formula, Noilly Prat, Tanqueray is OK, Bombay Sapphire might be better.
  • One of my favorites
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Fair & Warmer

1 1⁄2 oz Añejo rum
1⁄2 oz Aromatized wine, Lillet Rouge (or Dolin sweet vermouth)
1⁄2 oz Curaçao
1 twst Orange peel
Instructions

Combine all ingredients in an ice-filled mixing glass. Stir and strain into a chilled coupe. Express the oils from the orange twist over the finished drink and garnish with the peel.

Yields Drink
Authenticity
Authentic recipe
Creator
Anu Apte, Rob Roy, Seattle
Source reference

http://imbibemagazine.blogspot.com/2013/12/25-days-of-christmas-cocktai…

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • I made this with Brugal anejo, Pierre Ferrand dry curaçao, and I subbed in Punt e yes for the Lillet rouge. This cocktail really brought out the flavor of the barrel for me.
  • Faked the Lillet with half Martini Rosso and half Cocchi Americano. Kinda sweet, kinda unexciting. I can see maybe the reproportioning suggested in the comment being worth trying.
  • I make 2oz rum, 1oz vermouth, 1/4oz cointreau. I think it's a better drier balance this way.
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  • East Harlem — Añejo rum, Sweet vermouth, Apricot liqueur, Curaçao, Bitters, Cherry
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noksagt commented on 12/28/2022:

This cocktail appears in the Hugo Ensslin's Recipes for Mixed Drinks (1917) with a mere two dashes of curacao. I prefer this drier "rum manhattan with a bit of orange" approach.

yarm commented on 12/29/2022:

My build is closer to 2 oz aged rum, 1 oz sweet vermouth, 1/8 oz (1 tsp) dry curaçao. Not sure where the Lillet Rouge came in, but a little bitter complexity from a quinquina or perhaps a split of sweet vermouth & Punt e Mes would do no harm (but it's not the classic way).

Inland Dynasty

3⁄4 oz Rye, Rittenhouse 100
3⁄4 oz Grapefruit juice
3⁄4 oz Cinnamon syrup
1⁄2 oz Martinique Rum, La Favorite Vieux
1⁄2 oz Virgin Islands Rum, Cruzan Blackstrap
1 pn Cinnamon (as garnish)
Instructions

Shake, pour into a hurricane glass, garnish, serve with straw.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Maxwell Britten, Maison Premiere, Brooklyn, NY.
Source reference

http://online.wsj.com/news/articles/SB100014240531119037036045765846142…

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Positively 12th Street

1 1⁄2 oz Gin, Tanqueray
1 oz Sweet vermouth, Dolin
1⁄2 oz Damson gin liqueur, Averell
1⁄2 oz Lemon juice
1⁄4 oz Cassis
1⁄4 oz Simple syrup
1 twst Lemon peel
Instructions

Stir, strain, up, twist.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Rick Pitcher, Gotham Bar and Grill, NYC.
Source reference

http://online.wsj.com/news/articles/SB100014240531119037036045765846142…

Curator rating
Not yet rated
Average rating
Not yet rated
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Mountain Medicine

2 oz Rum, Berkshire Mountain Distillers
1 oz Lime juice
1⁄2 oz Bénédictine
1⁄4 oz Simple syrup
2 ds Bitters, Angostura
Instructions

Shake, strain, coupe.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Jim Meehan, PDT, NYC.
Source reference

http://online.wsj.com/news/articles/SB100014240531119037036045765846142…

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • Good but unremarkable. Next time try with rye- would better fit the theme of the drink.
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Mercy Brown

1 1⁄2 oz Gin, Death's Door
3⁄4 oz Aromatized wine, Cocchi Americano
3⁄4 oz Orange liqueur, Clément Créole Shrubb
3⁄4 oz Lemon juice
1⁄4 oz Simple syrup
1 rinse Absinthe, Pernod
1 twst Lemon peel (expressed and inserted)
Instructions

Rinse, shake, strain, rocks, twist.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Alchemy Consulting and the Bar Downstairs at Andaz 5th Avenue, NYC.
Source reference

http://online.wsj.com/news/articles/SB100014240531119037036045765846142…

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
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North Garden

1 1⁄2 oz Apple brandy, Lairds Bonded
3⁄4 oz Bourbon, Buffalo Trace
1⁄4 oz Islay Scotch, Laphroaig
1 t Demerara syrup
1 ds Bitters, Angostura
Instructions

Stir, strain, rocks.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Jason Littrell and Marshall Altier, JBird Cocktails, NYC.
Source reference

http://online.wsj.com/news/articles/SB100014240531119037036045765846142…

Curator rating
Not yet rated
Average rating
3.5 stars
(14 ratings)
From other users
  • Expected a smoky OF. Not far off but well integrated and interesting.
  • Probably my favorite old fashioned variation. Great especially for the fall. I don't find it too hot or raw, but I love Laird's Bonded, which admittedly, does take the foreground.
  • Made with calvados, Weller, and Bowmore Legend. Surprisingly raw finish.
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bostonwineguy commented on 3/25/2019:

Made exactly as listed. Was a bit rough - Laird's, I've found, is a bit too hot/rough as a primary spirit for me. Works well when supporting and with balancing sweetness (particularly maple notes, demerara syrup, apple juice//cider). 

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