Let's Get Lost

1 1⁄2 oz Pisco
1 oz Apricot liqueur
3⁄4 oz Lemon juice
1 bsp Cane syrup
1 ds Orange bitters, Angostura
1 dr Orange flower water
1 t Egg white
Instructions

Shake, strain, up.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Lovely alternative to a pisco sour!
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The Monarch

2 oz Gin
1 1⁄2 oz Lemon juice
1 oz Elderflower liqueur, St. Germain
1⁄4 oz Agave syrup
8 lf Mint
1 spg Mint
Instructions

Combine gin, elderflower, lemon, mint leaves, and ice; shake vigorously and strain up into a cocktail glass. Garnish with mint sprig.

History

Adapted from restaurant Flora in Oakland, California

YieldsDrink
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Used only 1oz of Lemon Juice
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(The St-Germain) Flamingo-tail

2 oz Dry Rosé of Sangiovese, Alexander Valley Vineyards (*)
1 1⁄2 oz Elderflower liqueur, St. Germain
2 oz Club soda
1 ds Rhubarb bitters, Fee Brothers
1 twst Lemon peel (half a lemon's worth)
Instructions

Fill a Collins glass with ice. First, add St-Germain, then rosé, then club soda and bitters. Stir well, and garnish with a long lemon twist.

Notes

*another dry rosé can be substituted

History

A rosé version of their flagship cocktail. I altered with rhubarb bitters to brighten it and tone down the elderflower a bit; a longer than normal twist also helps to mellow the sweetness

Picture of (The St-Germain) Flamingo-tail
2011 Kindred Cocktails
YieldsDrink
Year
2013
Authenticity
Altered recipe
Creator
Jason Westplate, St-Germain
Source reference

http://www.stgermain.fr/cocktails.php?p=1&r=StGermainCocktail

Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
From other users
  • Rosé- dry, sweet, bitter
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Hair of the Lion

2 oz Jamaican rum, Appleton Reserve
1⁄2 oz Allspice Dram
1⁄2 oz Simple syrup
1⁄2 oz Lime juice
1⁄2 oz Egg white
1 pn Nutmeg (as garnish)
Instructions

Dry shake, shake, strain, up, garnish with grated nutmeg.

YieldsDrink
Year
2011
Authenticity
Authentic recipe
Creator
Adam Harness, North Star Bartender's Guild
Source reference

http://cocktailvirgin.blogspot.com/2012/11/hair-of-lion.html

Curator rating
Not yet rated
Average rating
4.5 stars
(17 ratings)
From other users
  • Havana Club, half lime/half lemon
  • like a Miracle Bar cocktail! holiday — ★★★★
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TheTaj commented on 12/22/2021:

Important detail - make sure you don't use an overproof Jamaican rum like Smith & Cross for this recipe. If you do, the alcohol content will be too high and the egg white will cook resulting in a goopy unappetizing mess of a cocktail with no foam. Regular strength 80 proof rum works great though!

Little Feat

2 oz Gin, Nolet's
1⁄2 oz Framboise
4 oz Lemon soda, San Pellegrino
Instructions

In an ice filled Collins glass add all ingredients and stir

History

Concocted this one for my wife on our anniversary

YieldsDrink
Authenticity
Unknown
Creator
El Jefe
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Excellent warm weather cocktail. Subbed in 7-Up.
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Bob's Old Spice 50

1 oz Rye
1 oz Cognac
1 oz Sweet vermouth, Vya
1 1⁄2 t Maraschino Liqueur, Luxardo
1 1⁄2 t Simple syrup (1:1)
2 ds Peychaud's Bitters
4 ds Bitters, Brooklyn Hemispherical Bitters Sriracha (Adjust to taste. 4 dashes has a moderate sriracha burn. (Substitute Angostura if necessary))
1 Maraschino cherry, Luxardo
1 twst Lemon peel
1 ? Absinthe (Ignited from a Misto spray bottle)
Instructions

Add liquids to an ice-filled mixing glass. Stir well for 30 seconds and double strain into an ice-filled rocks glass. Garnish with a maraschino cherry and lemon twist. Spray absinthe into the glass over a flame to ignite.

Notes

Be sure the guests have an opportunity to watch the ignited absinthe spray into their cocktail.

History

Developed this signature cocktail for a friend's 50th birthday celebration.

YieldsDrink
Year
2013
Authenticity
Unknown
Creator
El Jefe and the Cherrystoner gang
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Autumn's Daiquiri

1 1⁄2 oz Añejo rum
1⁄2 oz Allspice Dram
1⁄2 oz Lime juice
2 oz Apple cider
1⁄2 oz Rich demerara syrup 2:1
Instructions

Combine all ingredients and shake with ice. Fine strain and garnish with apple slice.

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • I prefer for winter than fall but either way, a great daiquiri riff
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Made this with El Dorado 12, Finn River Habanero Cider, and homemade allspice dram. So delicious and autumnal! Cheers!

I just made this with Schilling ginger cider which added nicely to the Thanksgiving vibe.

Nouveau Carré

1 1⁄2 oz Añejo tequila
3⁄4 oz Bénédictine
1⁄4 oz Aromatized wine, Lillet Blanc
3 ds Peychaud's Bitters
1 twst Lemon peel (for garnish)
Instructions

Combine tequila, Benedictine, Lillet, and bitters in a mixing glass and fill with ice. Stir until well chilled, about 30 seconds. Strain into chilled coupe glass; twist lemon peel over drink and use as garnish.

History

Created as a post-Hurricane Katrina homage to New Orleans. See also Vieux Carré.

YieldsDrink
Authenticity
Authentic recipe
Creator
Jonny Raglin (Absinthe)/Kacy Fitch (Zig Zag Café)
Source reference

http://www.seriouseats.com/recipes/2011/05/time-for-a-drink-the-nouveau…

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • For the PDT version, reverse the Lillet and Benedictine proportions: 0.75 Lillet Blanc 0.25 Benedictine
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Choke up, little Suzy

1 oz Gin
1 oz Cynar
1 oz Suze
1 sli Orange peel
Instructions

Stir with a big ice cube in an Old Fashioned glass, Express orange peel and drop in.

History

This is what happens when you try to make a Suzette but grab the Cynar bottle instead of the sweet vermouth. Is it possible to make a bad Negroni variant, however far from the original you stray?

Picture of Choke up, little Suzy
YieldsDrink
Year
2013
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(13 ratings)
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I'm ALWAYS on board with Negroni variations no matter how obscure. Will knock one of these back tonight along with one made with Aveze instead of the Suze. Cheers!

Storm Cloud

1 1⁄2 oz Aromatized wine, Cocchi Americano
1 oz Grapefruit juice
1⁄2 oz Fernet Branca
1⁄4 oz Simple syrup
2 oz Soda water
1 twst Grapefruit peel
Instructions

Shake, strain, Collins, ice, soda, straw, twist.

Notes

Very similar to Wang's own Triumph of Pompeii: 1 1/4 oz Cocchi Americano | 3/4 oz Fernet Branca | 1 oz Grapefruit juice | 1/2 oz Simple | 1 1/2 oz soda | grapefruit peel.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Tyler Wang, Kirkland Tap & Trotter, Somerville, MA.
Source reference

http://cocktailvirgin.blogspot.com/2013/09/storm-cloud.html

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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Very good. The liqueurs stand out more than the grapefruit and together create a light cola note. A good converter for the Fernet-phobic.

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