A Thousand Blue Eyes

1 1⁄2 oz Dry vermouth, Noilly Prat
1⁄2 oz Gin, Tanqueray
3⁄4 oz Simple syrup (1:1)
3⁄4 oz Lemon juice
5 dr Orange flower water
5 dr Bitters, Bittermens Boston Bittahs
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, rocks, twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Nick Detrich, New Orleans, LA.
Source reference

http://barnotes.co/recipes/a-thousand-blue-eyes

Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • For the ladies.
  • haven't tried yet
  • My wife loves this drink. Definitely a hit with the ladies. I used rose water instead of orange flower water and it was incredible.
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Valeira Gorge

2 oz Coconut Water
1 oz Tawny port
1⁄2 oz Blended rum, Banks 5 Island
1 bsp Vanilla syrup
1⁄2 oz Lime juice (plus spent hull)
3 ds Bitters, Angostura (as float)
4 oz Crushed ice
Instructions

Roll between two tins, pour un-strained into a snifter with spent lime shell, top with generous dosage of Angostura.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Nick Dietrich, Cane & Table, New Orleans, LA.
Source reference

http://barnotes.co/recipes/valeira-gorge?utm_source=Twitter&utm_medium=…

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

1 1⁄2 oz Islay Scotch, Lagavulin 16
3⁄4 oz Oloroso sherry, Lustau
3⁄4 oz Herbal liqueur, Green Chartreuse
3 ds Lemon bitters, Bitter Truth Lemon
1 ds Rhubarb bitters, Fee Brothers Rhubarb
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, up, twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Alex Waldman, "Alex's Place," Istanbul, Turkey.
Source reference

http://punchdrink.com/recipes/dead-celebrity/

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

3⁄4 oz Pear eau de vie
3⁄4 oz Vanilla liqueur, Navan
1⁄2 oz Lemon juice
3 oz Champagne (dry)
Instructions

Shake, strain into a Champagne flute over bubbles.

Notes

Inspired by the flavors of a pear tart.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Neyah White, Nopa, San Francisco, CA.
Source reference

http://www.foodandwine.com/recipes/brasserie-lebbe

Curator rating
Not yet rated
Average rating
Not yet rated
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Cherry Blossom (Jamie Boudreau)

1 1⁄4 oz Rye
3⁄4 oz Kirschwasser
1⁄4 oz Crème de Cacao
1 ds Bitters, Angostura
2 Cherry (griottine, as garnish)
Instructions

Stir, strain, up, garnish with two griottine cherries on a pick.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Jamie Boudreau, Vessel, Seattle, WA.
Source reference

http://www.foodandwine.com/recipes/cherry-blossom

Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
From other users
  • A very simple but excellent and balanced drink. A surprisingly dry blackforest cake!
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Saveur Kiss

1 oz Gin, Small's
1 oz Bing cherry syrup (*)
1⁄2 oz Egg white
1⁄4 oz Lemon juice
2 bsp Herbal liqueur, Pernod
1 bsp Ginger liqueur, Domaine de Canton
2 ? Bing Cherry (*)
1 pn Smoked Salt (Yakima Applewood)
Instructions

Muddle 1 Bing cherry in the bottom of a cocktail shaker; add egg, gin, syrup, lemon juice and liqueurs and dry shake. Add ice, shake, double strain into a chilled wine glass, garnish with new Bing cherry and a pinch of smoked sea salt

Notes

*see comments for canned bing cherry recipe

History

I love the combination of full, tart cherries and fennel and anise. This drink does an amazing job of being potently sweet, herbal, salty, and tart all in the same glass. An incredible umami factor to this drink.

Picture of Saveur Kiss
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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Cocktailian commented on 11/06/2013:

*Canned Bing Cherries: •2 pounds Bing cherries, •4 cups water, •1 1/2 cup – 2 cups sugar, •vanilla beans

Cocktailian commented on 11/06/2013:

1: Pit cherries
2: Combine the water and sugar in a large saucepan. Stir and bring to a boil to dissolve the sugar; keep hot
3: Stuff as many cherries as you can into each jar; ~16-20 cherries in each 250 mL jar. Fill to 2 cm below the rim
4: Add vanilla bean
5: Fill each jar with the hot syrup, stopping 1 cm from the rim of the jar. With a clean, hot, wet cloth, wipe the rims of the jars and place the sealers and lids on top. Tighten with your hands
6: Process in a boiling water bath for 15 minutes
7: Remove from the water bath, let cool, and listen for the pops. To let the full flavors develop let the jars rest a few weeks.

laerm commented on 12/30/2014:

Missing the Bing cherry action, but having some similarly processed and canned cherries, I figured I'd give this one a go. I must say, very impressive. Granted I love Pernod, but this is one of the few drinks I have had with it where it seems to take a supporting role. Really good, definitely going to impress some friends with this one.

Feingold

2 oz Brandy
1⁄2 oz Orange cordial
1 bsp Cherry Liqueur, Sangue Morlacco
1 Cherry, Luxardo (muddled)
2 ds Bitters (1 dash aromatic, 1 dash cherry bitters)
Instructions

Muddle cherry in liquid ingredients, shake, double strain over cracked ice, garnish with two more brandied cherries on a pick with an orange flag.

Notes

To make an orange cordial: peel a large orange and combine the peels in a small bowl with enough sugar to cover them completely. Cover and let macerate overnight, occasionally stirring. Stir in the juice from the orange. Strain liquid off the peels and bottle.

History

A craftish take on the cherry smash known in Wisconsin as a Brandy Old Fashioned. A barspoon of Ramazzotti works here too.

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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Betty Carter

1 1⁄2 oz Bourbon, Buffalo Trace
3⁄4 oz Pedro Ximénez Sherry, Hidalgo La Gitana Triana
1⁄2 oz Amaro Nonino
3⁄4 oz Lemon juice
Instructions

Shake, strain, up.

Yields Drink
Authenticity
Authentic recipe
Creator
Jeremy Oertel, Berlyn, Brooklyn, NY.
Source reference

http://punchdrink.com/recipes/betty-carter/

Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • Bit too sour
  • Ok. Amaro Nonino is too sweet here.
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Amaris

1⁄2 oz Fernet Branca
1⁄2 oz Strega
1⁄2 oz Gran Classico
1⁄2 oz Dry vermouth, Dolin
12 dr Bitters, Bittermens Burlesque
Instructions

Stir, strain, rocks.

Yields Drink
Authenticity
Authentic recipe
Creator
Aaron Polsky, Amor y Amargo, NYC.
Source reference

http://punchdrink.com/recipes/amaris/

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Gran classico 2/3 Aperol 1/3 Campari
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La Môme

1 1⁄2 oz Pisco, Campo de Encanto (rose-infused)
1 1⁄2 oz Dry vermouth, Dolin
1 t Grappa, Clear Creek Pinot Grigio
1 t Apricot liqueur
Instructions

Stir, strain, up.

Notes

To make rose-infused pisco, add 5 tablespoons food-grade, dried pink roses to one liter of pisco. Let sit for 30 minutes to infuse, and strain.

History

Named for Edith Piaf's nickname.

Yields Drink
Authenticity
Authentic recipe
Creator
Natasha David, NYC.
Source reference

http://punchdrink.com/recipes/la-mome/

Curator rating
Not yet rated
Average rating
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