Cloud 9

2 oz Blanco tequila, Siembra Azul Blanco
3⁄4 oz Aromatized wine, Lillet Blanc
3⁄4 oz Salers Gentiane
1 twst Lemon peel
Instructions

Stir, strain, up, twist.

Notes

Tequila version of the White Negroni.

Yields Drink
Authenticity
Authentic recipe
Creator
Jeremy Oertel, Mayahuel, NYC.
Source reference

http://punchdrink.com/recipes/cloud-9/

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Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • Cochi Americano swap for lillet
  • Improved with Cocchi Americano.
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Plaza Vieja

1 oz Brandy, Pierre Ferrand 1840
1 oz Mezcal, El Buho
1 oz Braulio
1 bsp Bénédictine
1 ds Bitters, Angostura
1 ds Salt Solution (see note)
1 twst Orange peel (expressed and discarded)
Instructions

Stir, strain, rocks, twist.

Notes

At Backbar, the bitters, Bénédictine, and salt solution are served in a 1/4 oz mixture that also contains a barspoon of Cognac and a dash of cigar tincture.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Joe Cammarata and Sam Treadway, Backbar, Somerville, MA.
Source reference

http://cocktailvirgin.blogspot.com/2013/11/plaza-vieja.html

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Solid 4. Would try again.
  • Made with fennel-infused brandy for a Krampusnacht cocktail. Love the alpine notes and long evolution!
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lesliec commented on 5/02/2022:

Good with the mezcal; REALLY good with blended Scotch (Monkey Shoulder).

Cayman Cider

2 oz Gold rum
1⁄2 oz Lime juice
1⁄2 oz Sorel liqueur
1⁄4 oz Falernum
2 oz Cider (sparkling)
1 ds Bitters
1 pn Nutmeg (as garnish)
Instructions

Shake, strain over ice and cider, top with grated nutmeg. Alternatively, serve hot.

Notes

Rumwise, go with something full-bodied, flavorful, festively wintry.

History

Easily the most immature name I've ever given a drink. (Though Jamie Boudreau has me topped with his Hot Dickens' Cider.)

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
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Santa Rosa

1 1⁄2 oz Blanco tequila
1⁄2 oz Lemon juice
1⁄2 oz Peach liqueur, Combier
1⁄4 oz Agave syrup
1⁄4 oz Aromatized wine, Cocchi Americano Rosa
Instructions

Shake, double strain, up.

Notes

Originally (incorrectly) written as featuring vin de pêche, a sweetened infusion of peach leaves in wine (usually cheap red wine, sometimes white) served as an aperitif in the south of France.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Kirkland Tap & Trotter, Somerville, MA.
Source reference

http://aphonik.tumblr.com/post/66251560821/santa-rosa-a-lovely-cocktail…

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Zachary Pearson commented on 11/07/2013:

That stuff used to be called persico, but peach leaves (as well as pits) are toxic, and dangerous to infuse into alcohol. Maybe half and half white wine and peach liqueur?

Thanks,

Zachary

aphonik commented on 11/07/2013:

I've solved the mystery. The restaurant replied to my photo on Instagram and said that they use Combier peche. So this was an instance of whoever wrote the recipe card writing it incorrectly (Combier calls their product CRÈME DE PÊCHE DE VIGNE and the person transcribing the recipe wrote it as "vin de peche"). I imagine the restaurant staff probably write a few hundred of these recipe cards by hand so an incorrect transcription here and there is to be expected.

That said, actual "vin de peche" sounds interesting, indeed.

DrunkLab commented on 11/07/2013:

Thank you, Erizzle (let the cocktail world at large note that Mr. Witz prefers to go by Erizzle). I've updated accordingly. A reminder that I need to get on Instagram (ugh) where you are by all accounts a pro-follow.

Norman Conquest

1 oz Islands Scotch, Talisker
1 oz Calvados
1 oz Sweet vermouth, Carpano Antica Formula
1 t Simple syrup
3 dr Bitters, Angostura
1 twst Orange peel (as garnish)
Instructions

Stir, strain, up, twist.

Notes

Also sometimes made with bourbon rather than Scotch, bringing it closer to Sam Ross' Grandfather cocktail. Adam Manning recommends making it with Scotch, adding a dash of Peychaud's, and replacing the simple with a spoonful of Drambuie.

Yields Drink
Authenticity
Authentic recipe
Creator
Erik Lorincz, The American Bar at the Savoy Hotel, London.
Source reference

http://www.sfgate.com/wine/cocktailian/article/Not-one-Norman-Conquest-…

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • flavour profiles didn't come together cohesively
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saltdodge commented on 12/10/2014:

So it's like a Vieux Carre for the North Atlantic (smoky/peaty more than spicy). Lovely. I used Lagavulin 16, because it's what I had, + Peychaud's. The Drambuie would replace the Benedictine so sounds intriguing, but I don't have any on hand.

The Grandfather

1 oz Apple brandy, Lairds Bonded
1 oz Bourbon
1 oz Sweet vermouth, Carpano Antica Formula
1 ds Bitters, Angostura
1 ds Peychaud's Bitters
3 Cherry (as garnish)
Instructions

Stir, strain, up, garnish.

Notes

Sam Ross describes this as a "specified Saratoga."

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Sam Ross, Milk & Honey, NYC.
Source reference

http://www.foodandwine.com/recipes/grandfather-cocktails-2008

Curator rating
Not yet rated
Average rating
4 stars
(28 ratings)
From other users
  • I think I’d prefer either a regular Manhattan, or a Manhattan made entirely with apple brandy. This was a trifle middling to my taste.
  • So good! I used 1/2 Cocchi vermouth di Torino and 1/2 Pavan for a bit of a lighter profile (my new favorite light liqueur). — ★★★★★
  • Used 2 dashes each of bitters.
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Bijou (Dry Vermouth)

1 oz Gin
1 oz Dry vermouth
1 oz Herbal liqueur, Yellow Chartreuse
2 ds Orange bitters
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, up, twist.

Notes

I've seen this variation in a few different places and am not sure where it originates. Most likely several people came up with it independently,as it's a Bijou with two simple substitutions (or a Bijou en route to Alaska, if you prefer).

Yields Drink
Authenticity
Altered recipe
Source reference

http://forums.egullet.org/topic/54990-chartreuse-and-cocktails-with-cha…

Curator rating
Not yet rated
Average rating
4.5 stars
(20 ratings)
From other users
  • Agreed. Clean is a good adjective here. A touch sweet perhaps.
  • Clean and tasty. I used Holi Gin - which is made with chai spices to give this a bit extra herbal flavor.
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Castawry

2 oz Martinique Rum (blanc)
1⁄2 oz Falernum
1⁄2 oz Lime juice
1 oz Coconut Water (1-2 oz)
1 wdg Lime
Instructions

Shake lazily, strain or don't, rocks, relax.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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Travel Section

1 1⁄2 oz Bacanora
3⁄4 oz Lime juice
1⁄2 oz Ancho Reyes chile liqueur
1⁄2 oz Pineapple Gum Syrup
1 oz Egg white
1⁄4 oz Simple syrup
1 oz Coconut milk
1 ds Bitters, Bittermens 'Elemakule Tiki (flamed, as garnish)
Instructions

Add all but coconut milk and bitters to mixer and dry shake, add coconut milk and shake with ice, double strain into a Nick and Nora, garnish with flamed Tiki bitters.

Notes

The bitters are described as house tiki bitters and heavy on the allspice, so maybe a mix of tropical bitters and allspice dram would work best here. Cocktail name and description of the house bitters here: http://drinks.seriouseats.com/2013/04/first-look-all-of-the-cocktails-a…

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Alfie Turnshek-Goins, Tribune Tavern, Oakland, CA.
Source reference

http://bit.ly/1baa79v

Curator rating
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Brewer's Breakfast

2 oz Junmai Sake, Miyasaka Masumi Arabashiri First Run Junmai Ginjo
1 oz Corn Whiskey, Glen Thunder
1⁄4 oz Galliano
Instructions

Stir, strain, coupe, garnish with eight Honey Nut Cheerios on a cocktail pick.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Jim Meehan, PDT, NYC.
Source reference

The PDT Cocktail Book.

Curator rating
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