Vakantie

1 1⁄2 oz Genever, Bols
1⁄2 oz Rum, Angostura 7 Year
3⁄4 oz Lemon juice
3⁄4 oz Orgeat
1 rinse Herbal liqueur, Green Chartreuse
Instructions

Shake over ice and strain into a chilled Green Chartreuse-rinsed coupe. No garnish.

Yields Drink
Authenticity
Altered recipe
Creator
Adapted from a recipe by Cynthia Turner, The Magnetic Field, Asheville, North Carolina.
Source reference

gazregan.com

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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Czech Your Head

1 1⁄2 oz Brandy, Korbel (12 yr)
1 oz Vermut Rojo, Primitivo Quiles
3⁄4 oz Becherovka
1⁄4 oz Peach liqueur, Edmond Briottet
1 dr Blackstrap Bitters, Bittercube (full dropper)
1 twst Orange peel
Instructions

Stir, strain, coupe, express and garnish

History

A great, soon-to-be-on-the-menu cocktail at Buckley's in MKE: brandy provides the sweetness to temper the extreme bitterness of becherovka without losing its flavor.

Picture of Czech Your Head
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Britt Buckley, Buckley's Restaurant & Bar
Source reference

http://buckleysmilwaukee.com/

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • surprisingly sweet, could almost leave out the peach
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g28 commented on 2/19/2019:

Quite good. Surprisingly sweet. Made with Cocchi vermouth, Massenez Creme de Peche, Maison Rouge VSOP cognac

Chai-Town Brown

2 oz Bourbon, Maker's Mark (Chai Infused)
1 bsp Allspice Dram (home made)
1 bsp Grade B maple syrup, Deep Mountain
3 ds Bitters, Fee Brothers Black Walnut
Instructions

Add Maple syrup, Allspice Dram and Bitters in old fashioned glass. Swirl until blended. Add large cube of ice and pour over Chai Infused bourbon. Garnish with Orange twist.

Notes

The bourbon is 2 bags of chai tea infused with 24 oz of makers mark for 1 hour.
This drink is spicy, yet the black walnut gives it a solid backbone.

History

Featured this ever year with my fall selections.

Chai Town Brown
©Brian Florczak 2013
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Brian Florczak, Nardis on Chicago, Joliet IL.
Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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Charlie Tango

2 oz Gin, Hendrick's
1⁄2 oz Elderflower liqueur, Chase
3⁄4 oz Crème de Violette, Rothman & Winter
1⁄2 oz Lemon juice
Instructions

Combine all ingredients in shaker and fill 2/3s with ice. Shake and fine strain into martini glass.

History

I created this along with a few other drinks for a theme night surrounding the Fifty Shades series around the corner from The Rialto Theater in Joliet. They were hosting a parody play that evening.

Picture of Charlie Tango
©Brian Florczak 2013
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Brian Florczak, Nardi's on Chicago, Joliet IL.
Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Perhaps cut back a bit on the creme de violet
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Royal Jubilee

1 1⁄2 oz Calvados
3⁄4 oz Triple sec, Cointreau
3⁄4 oz Lemon juice
Instructions

Shake, strain, up.

Notes

Calvados Sidecar via Harry Craddock.

Yields Drink
Year
1930
Authenticity
Authentic recipe
Creator
Harry Craddock, the American Bar at the Savoy Hotel, London.
Source reference

http://cocktaildb.com/recipe_detail?id=4584

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • It's ok. Definitely drinkable. Not one I'd go out of my way to make again though.
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  • Planchette — Cognac, Curaçao, Rye, Lemon juice, Orange juice, Cinnamon syrup
Biff Malibu commented on 12/18/2022:

Fairly astringent - would go skosh on the lemon juice.

In Search of Lost Thyme

1 1⁄2 oz Gin
3⁄4 oz Lemon juice
1⁄2 oz Lavender syrup
1⁄4 oz Herbal liqueur, Green Chartreuse
1 oz Champagne
2 spg Thyme (one muddled, one as garnish)
Instructions

Muddle, shake, double strain over Champagne in a coupe, garnish with a slapped sprig of thyme.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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Bell, Book, and Candle

2 oz Gin, St. George Dry Rye
1 oz Aromatized wine, Lillet Rouge
1⁄4 oz Cinnamon syrup (Saigon)
10 dr Hellfire Habanero Shrub, Bittermens
5 dr Bitters, Fee Brothers Old Fashion
1 ds Absinthe (mist, as garnish)
1 twst Lemon peel (as garnish, soaked in rose water)
1 ds Rose water (for soaking)
Instructions

Stir, strain, up, mist (optionally flamed), garnish with rose water-soaked lemon peel.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Flinn Pomeroy, The Patterson House, Nashville, TN
Source reference

http://www.stgeorgespirits.com/cocktails-featuring/gin/dry-rye-gin/

Curator rating
Not yet rated
Average rating
Not yet rated
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Tipperary Cocktail (Dead Rabbit)

1 1⁄2 oz Irish whiskey
1 oz Sweet vermouth
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Water (chilled)
2 ds Orange bitters
1 t Simple syrup (2:1)
Instructions

Stir, strain, up.

Yields Drink
Year
2013
Authenticity
Altered recipe
Creator
Sean Muldoon, Dead Rabbit Grocery & Grog, NYC.
Source reference

http://imbibemagazine.com/Dead-Rabbit-Tipperary-Recipe

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • The lower EtOH from water is an interesting/unusual direction for a drink like this. I like it! Went light on the simple (.5bsp?) as per the comment.
  • Strong flavors and boozy. Nice variation to the usual manhattan
  • Next time, no simple syrup
  • No need for the simple.
  • Heavy wormwood from their house vermouth infusion melds with the anise from the Chartreuse for a strong absinthe flavor.
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evan.meulemans commented on 3/18/2018:

The drink was decent, I'll make it again. Next time, I will omit the simple syrup though.

Lindsey's Lament

1 3⁄4 oz Bourbon
1 oz Becherovka
1⁄4 oz Maple syrup
2 dr Salt Solution
1 twst Orange peel (as garnish)
Instructions

Stir, strain, up, twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Bill Norris, Midnight Cowboy, Austin, TX.
Source reference

http://imbibemagazine.com/Lindsey-s-Lament-Recipe

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Baltimore Eggnog

2⁄3 oz Brandy
2⁄3 oz Jamaican rum (or other pot still, full-bodied, traditional rum)
2⁄3 oz Madeira (verdelho)
3⁄4 oz Simple syrup (1:1)
1 bsp Cinnamon (powder, shaken)
1 oz Heavy cream
1 Whole egg
1 pn Nutmeg (as garnish)
Instructions

Shake, double strain, goblet, nutmeg.

Yields Drink
Year
1800s
Authenticity
Authentic recipe
Source reference

http://elementalmixology.files.wordpress.com/2011/11/baltimore-eggnog-r…

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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