The Corsican

1 oz Bourbon, Buffalo Trace
1 oz Añejo rum, Cruzan Single Barrel
1⁄2 oz Falernum, Velvet Falernum
1⁄2 oz Sweet vermouth, Dolin
3 ds Orange bitters, Regans' orange bitters
1 twst Orange peel (for garnish)
Instructions

Stir, strain, straight up, coupe, garnish

History

"Alex Smith, bar manager at Honor Kitchen & Cocktails, says that The Corsican is the East Bay bar's most popular cocktail."

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Honor Kitchen & Cocktails, Emeryville, CA
Source reference

http://www.tastingtable.com/entry_detail/chefs_recipes/12635

Curator rating
Not yet rated
Average rating
4 stars
(36 ratings)
From other users
  • Subtle and satisfying. The ingredients can be slightly modified and/or substituted to create an equally great drink with what you have on hand. — ★★★★★
  • Worked well with Flor de Cana 12. Try subbing in 0.5 oz of Malibu.
  • Good, but a tad sweet. Blanc vermouth instead?
  • Used Bulleit 10, Mt. Gay Eclipse, Vya Vermouth. Very nice.
  • Accidentally used Cruzan Black Strap and did not regret it one bit. ★★★★★
  • Made one of these with Maker's Mark, A.H. Riise Danish Navy Rum, and Martini sweet vermouth. It was excellent. I'll be trying other variations. I think the whiskey/rum/falernum combination is excellent.
  • Made with Pyrat XO. Accessible though strong. Sweet and orangey. Often boozy + orangey = medicinal, but likably not here. The falernum is ingenious key here. — ★★★★
  • Spices, orange
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Kindred Cocktails commented on 2/11/2015:

Curated to conform to reference, reducing vermouth and falernum from 1 oz to 1/2 oz. Also removed excessive quote from source for copyright reasons. Added attribution details.

Steve L commented on 6/26/2018:

This is really a great drink. To me, it's like the mirror image of a Martinez. Very three-dimensional.

Harvest Time

2 oz Light rum
1 oz Pumpkin liqueur (homemade, see note)
1⁄2 oz Drambuie
3⁄4 oz Lemon juice
Instructions

Shake, serve over rocks or cracked ice. Garnish with cocktail cherry.

Notes

Pumpkin liqueur recipe from Marica Simmons on Serious Eats: http://www.seriouseats.com/recipes/2012/10/diy-pumpkin-liqueur-recipe.h…

Yields Drink
Year
2013
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Zachary Pearson commented on 11/30/2013:

Curated this slightly - changed "Pumpkin seasonal spirit" to "pumpkin liqueur" to accurately reflect the recipe at the link.

Thunder Shirt

2 oz White whiskey, Bully Boy
1⁄2 oz Jamaican rum, Smith & Cross
3⁄4 oz Ginger syrup, Ginger People
3⁄4 oz Lime juice
2 ds Pimento bitters, Dale De Groff
Instructions

Shake well with ice and double-strain over fresh ice in a rocks glass.

History

Thunder Shirt, my riff on a Jacob Grier cocktail (the Lazy Bear) mingled with the rum and ginger flavor profile of a Dark & Stormy. The Thunder Shirt as you may know is the miracle garment for nervous dogs to help usher them through the stress and anxiety of a thunderstorm. This is the human beverage equivalent of that comforting shirt. The harshness of white dog whiskey is tamed with the soothing spice of ginger syrup, accented by the pot still funk of Smith & Cross and balanced with a healthy dose of citrus. The pimento bitters here play the role of a falernum, adding some island spice notes. It's delicious, and I think you'll agree that its cool liquid embrace has a dramatic calming effect (over 80% of nervous drinkers show improvement with one of these in hand—a statistic I just made up).

Picture of Thunder Shirt
Yields Drink
Authenticity
Your original creation
Creator
Eric Witz, Medford, MA
Source reference

http://aphonik.tumblr.com/post/68324788237/thunder-shirt

Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Need some S+C
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Casey commented on 4/22/2014:

Good! I have this neglected bottle of Bully Boy white dog and I really didn't expect to get a good result mixing it.

Kentucky Pilgrim

2 oz Bourbon, Wild Turkey 101 (Thanksgiving-infused)
1 oz Lemon juice
1⁄2 oz Maraschino Liqueur
1⁄2 oz Demerara syrup (1:1)
1 twst Lemon peel (as garnish)
Instructions

Cold: shake, strain, stemmed wine glass, twist. Hot: Build in a warmed mug and add 3 oz boiling water. Garnish.

Notes

Thanksgiving Turkey: infuse two barspoons of cardamom seeds in one liter of high proof bourbon for 24 hours and strain. Add 1 1/2 cups unsweetened cranberries and three cinnamon sticks; infuse for two days, agitating daily, and strain. Keep cool and dark like you in your high school days.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
H. Joseph Ehrmann, Elixir, San Francisco, CA.
Source reference

http://imbibemagazine.com/The-Kentucky-Pilgrim-Recipe

Curator rating
Not yet rated
Average rating
4.5 stars
(7 ratings)
Similar cocktails
Peppermary commented on 11/27/2020:

Made these for Thanksgiving (cold). Fantastic. One change: smash the cranberries before steeping them in the bourbon. It imbues a wonderful flavor and gorgeous color. Also satisfying to squash fresh cranberries with a meat mallet.

Autumn Sweater (Brad Thomas Parsons)

1 oz Rye
1⁄2 oz Averna
1⁄2 oz Amaro Nonino
1⁄2 oz Maple syrup
1 ds Bitters, Urban Moonshine Maple Bitters
1 ds Orange bitters
1 twst Orange peel (as garnsih)
2 Clove (studded through orange peel, as garnish)
Instructions

Stir, strain, rocks, twist, garnish.

Notes

Bartender dudes and dudettes: I know there's a huge overlap between bar nerds and indie peeps, but there's no need for one in four delicious autumnal drinks to be named after your favorite Yo La Tengo song.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Brad Thomas Parsons, Bitters: A Spirited History of a Classic Cure-All.
Source reference

http://punchdrink.com/recipes/autumn-sweater/

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Possibly revisit for fall.
  • Cut the maple syrup by half. Do that and this is a total winner.
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Peerson

1 oz Apple brandy
1 oz Aquavit
3⁄4 oz Amontillado Sherry
1⁄4 oz Cranberry liqueur, Clear Creek
2 ds Bitters, Boker's
1 twst Lemon peel (expressed and discarded)
Instructions

Stir, strain, rock, twist.

History

Cleng Peerson was a pioneer who led the first wave of Norwegians to the United States aboard the sloop Restauration.

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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Let's Eat Home

2 oz Amontillado Sherry
3⁄4 oz Calvados
1 ds Bitters, Bittercube Jamaican #1
Instructions

Stir, strain, up.

Notes

The recipe on Rowen's page calls for Bittercube's Jamaican #2 bitters, but his tasting notes ("Hints of ginger, allspice and black pepper from the bitters") describe the Jamaican #1 bitters.

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

http://foggedinlounge.blogspot.com/2013/11/lets-eat-home.html

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Josephine's Bath

1 1⁄4 oz Martinique Rum, Rhum JM Blanc
1 oz Dry vermouth, Dolin
3⁄4 oz Gran Classico
1 twst Grapefruit peel (expressed and discarded)
Instructions

Stir, strain, rock, twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Ted Gallagher, Steel & Rye, Milton, MA.
Source reference

http://cocktailvirgin.blogspot.com/2013/11/josephines-bath.html

Curator rating
Not yet rated
Average rating
3 stars
(7 ratings)
From other users
  • Made with Campari/Aperol split. Nice nose, otherwise unexceptional
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Equinox

1 1⁄2 oz Calvados, Daron
3⁄4 oz Lemon juice
3⁄4 oz Cinnamon syrup (clove and star anise-infused; see note)
1 ds Bitters, Angostura
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, up.

Notes

For the spiced syrup: lightly heat three three-inch cinnamon sticks, one tablespoon cloves, and one tablespoon star anise in two cups each of water and sugar until the sugar dissolves, and then reduce heat and stir as it simmers for 15 minutes. Cool, refrigerate for a day, fine strain, and store. Should last a week.

Yields Drink
Authenticity
Authentic recipe
Creator
Kevin Martin, Eastern Standard, Boston, MA.
Source reference

http://www.seriouseats.com/recipes/2013/11/equinox-eastern-standard-cal…

Curator rating
Not yet rated
Average rating
4.5 stars
(6 ratings)
From other users
  • Tasty. I used a 6yr Calvados from Arien Camut. Also, I chose to shake this one.
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dyrnych commented on 12/30/2021:

Very good, cidery drink. Instead of an infused cinnamon syrup, I just used garden-variety cinnamon syrup plus a scant barspoon of allspice dram. I also think this should be shaken.

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