The Great Pumpkin

4 oz Coffee, Counter Culture Baroida (hot)
1⁄2 oz Fernet Jelínek
1⁄2 oz Spiced Rum
1⁄2 oz Amaro Meletti
2 ds Bitters, Bitter Truth Jerry Thomas’ Own Decanter
1 twst Orange peel (as garnish)
Instructions

Stir booze with hot coffee, top with twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Sother Teague y Natalie Czech, Amor y Amargo, NYC.
Source reference

http://blogs.villagevoice.com/forkintheroad/2013/11/amor_y_amargo_black…

Curator rating
Not yet rated
Average rating
Not yet rated
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Daddy Loves You

1 1⁄2 oz Añejo rum
3⁄4 oz Dry vermouth
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Chambord
Instructions

Stir, up.

History

Slight variation of El Presidente.

Yields Drink
Year
2013
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • When made with Grand Mariner, needs a couple dashes of angostura bitters
  • No. Too sweet. . .and then just bad.
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  • The Pontchartrain — Bourbon, Tawny port, Peychaud's Bitters, Absinthe, Grenadine, Lemon juice
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Mixin In Ansley commented on 3/07/2024:

A jammy rum drink, a decent switch up from a more likely brown spirit given this spec.

Artur B commented on 1/03/2025:

Too sweet even with 2 dashes of Angostura. After that even worse.

Gotham Nights

2 oz Rye
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Coffee liqueur
1⁄4 oz Walnut Liqueur (or hazelnut liqueur)
2 ds Bitters, Angostura (or other aromatic)
1 ds Bitters, Fee Brothers Black Walnut
1 twst Lemon peel (optional)
Instructions

Stir, strain, OF glass, up or rocks.

History

The Iceberg Lounge serves this over a hand-carved chunk of Antarctic ice. Don't ask how they got it.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
From other users
  • Did not have liqueur so used extra bitters. Good. — ★★★★
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ccmonsterman commented on 12/12/2014:

I find that walnut liqueurs can be overpowering, to the point where you loose all other flavors. So, I reduced this to 1/4 oz. I love it! Not overly sweet, and actually the first walnut drink I will make again! Oh, and I used Nocello. Perhaps Nocello is a sweeter walnut liqueur.

Bevx commented on 12/13/2014:

Yeah, I'm gonna update the recipe. I think I meant for it to be 1/2 oz coffee & 1/4 oz walnut, instead of the other way around. I use Nocello in this too, and you're right: it's VERY sweet & powerful... Also, I use Luxardo Espresso Liqueur which is more "coffee-y" and less sweet than some others, helping punch through that wall of walnut.

Thanks for the feedback, I'm glad you enjoyed it!

Good Things Come

1 3⁄4 oz Irish whiskey, Redbreast
1⁄2 oz Pedro Ximénez Sherry
1⁄2 oz Fernet Branca
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1 ds Lavender bitters
Instructions

Stir, strain, up.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Jeff Grdinich, beta cocktails
Source reference

http://cocktailvirgin.blogspot.com/2011/09/good-things-come.html?m=1

Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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Northern Lights (David Delaney Jr.)

1 oz Gin
1⁄2 oz Simple syrup (1:1)
1⁄2 oz Lemon juice
2 bsp Cranberry sauce
2 ds Bitters, Angostura
2 oz Sparkling white wine
3 Cranberry (as garnish)
Instructions

Stir, double strain over sparkling wine in a flute, garnish.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
David Delaney Jr., LA, CA.
Source reference

http://imbibemagazine.blogspot.com/2013/11/drink-of-week-northern-light…

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • French 75’ with cranberry. Lime juice mixes better with the sour cran than the lemon imo. We used a 50/50 mix with a Freixenet cava. Be sure to double strain.
  • A little sweet, use dryer bubbly or less sugar
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  • Wearing Jorts, Grinning Madly — Sparkling white wine, Gin, Absinthe, Lemon juice, Grapefruit juice, Simple syrup, Orange marmalade, Grapefruit peel
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PromBox commented on 11/26/2021:

‘French 75’ with cranberry. Lime juice mixes better with the sour cran than the lemon imo. We used a 50/50 mix with a Freixenet cava. Be sure to double strain.

A Fistful of Pears

1 oz Pear eau de vie, St. George
1 oz Pear liqueur, St. George
1 oz Bonal Gentiane Quina
1 twst Grapefruit peel (as garnish)
Instructions

Stir, strain, neat, twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Bread & Gin
Source reference

http://www.breadandgin.com/cocktails/a-fistful-of-pears

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Floor on the Ceiling

1 oz Gin, St. George Dry Rye
1 oz Pedro Ximénez Sherry
3⁄4 oz Aromatized wine, Cocchi Vermouth di Torino
1⁄2 oz Cynar
1 twst Orange peel (flamed, as garnish)
Instructions

Stir, strain, rocks, garnish.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Kyle Mathis, Taste Bar, St. Louis, MO
Source reference

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

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
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Rye Gin Old Fashioned

1 1⁄2 oz Gin, St. George Dry Rye
2 bsp Gomme syrup
1 bsp Maraschino Liqueur, Leopold Brothers
2 ds Cherry Bitters
2 ds Bitters (aromatic)
1 twst Orange peel (as garnish)
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, rock, garnish.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Thad Vogler, Bar Agricole, San Francisco, CA.
Source reference

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

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Sweet and rough - like an old fashioned. The syrup tends to dominate. I used rhubarb bitters and angostura. It's okay, but I prefer a real Old Fashioned.
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Erik Satie Cocktail

1 1⁄2 oz Gin, St. George Dry Rye
3⁄4 oz Dry vermouth
1⁄2 oz Crème de Violette, Tempus Fugit
2 ds Absinthe
2 ds Lavender bitters
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, up, twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Rowen, Fogged In Lounge.
Source reference

http://foggedinlounge.blogspot.com/2013/08/tempus-fugit-liqueur-de-viol…

Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
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Trick of the Tail

1 1⁄2 oz Bourbon, Eagle Rare
1 oz Ruby Port, Sandeman
1⁄2 oz Apricot liqueur, Marie Brizard
2 ds Bitters, Bittermens Xocolatl Mole
1 sli Apple (about 1/4 inch)
2 ds Cinnamon
Instructions

Muddle thinly sliced apple with few dashes of cinnamon in a shaker. Add ingredients, shake and strain into a cocktail glass.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Zachary Pearson commented on 11/30/2013:

Curated this - added the apple and cinnamon from the instructions. How much apple is appropriate here?

Thanks,

Zachary

mattedpelt commented on 11/30/2013:

Just a thin slice about a 1/4" thick should do it and come through.

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