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

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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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  • Swiss Cartel — Reposado Tequila, Sweet vermouth, Gran Classico, Orange peel
  • Dieciseis de Septiembre — Bianco Vermouth, Blanco tequila, Elderflower liqueur, Lavender bitters, Lime juice, Salt
  • Viking's Cup — Gran Classico, Aromatized wine, Aquavit, Applejack, Bitters

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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  • Orchard Slope — Apple brandy, Allspice Dram, Bitters, Lemon juice, Cinnamon syrup
  • Fake Empire — Bourbon, Calvados, Lemon juice, Apple cider, Cinnamon syrup
  • Widow's Walk — Apple brandy, Nocino, Bitters, Lemon juice, Maple syrup, Salt
  • Stache — Rye, Pear liqueur, Bitters, Lemon juice, Cinnamon syrup, Egg white
  • (500) Days of Autumn — Rye, Applejack, Bénédictine, Bitters, Lemon juice, Cinnamon syrup
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.

Quilty

3 oz Dry vermouth
1⁄2 oz Lime cordial (homemade)
Instructions

Shake or stir, strain, up.

Notes

As with a Gimlet, adjust ratios, and size, to taste.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • 04/29/18 - With 3.0 oz Dolin Dry & 1.5 oz Rose's Lime Cordial
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Swagger Cocktail

1 1⁄2 oz Gin
1⁄2 oz Aromatized wine, Dubonnet
1⁄2 oz Zucca
1⁄2 oz Grapefruit juice
1 wdg Lime (as garnish)
Instructions

Shake, strain, up, garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Jamie Boudreau, Canon, Seattle, WA.
Source reference

http://smallscreennetwork.com/video/856/raising-the-bar-swagger-cocktai…

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • MUST TRY
  • Simpler, but the zucca adds a nice background note.
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Forbidden Sour

1 oz Bourbon
1 oz Pomegranate Liqueur, Pama
1 oz Lemon juice
1⁄2 oz Simple syrup
1 Cherry (as garnish)
1 sli Orange (orange wheel, as garnish)
Instructions

Shake, strain, rocks, garnish.

Notes

Liquor.com: "Break the rules by mixing pomegranate and bourbon together." With due respect to Mr. Freeman and the good people at Liquor,com, what rules, and how does this tasty but fairly conventional drink break them?

Yields Drink
Authenticity
Authentic recipe
Creator
Eben Freeman, NYC.
Source reference

http://liquor.com/recipes/forbidden-sour/

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Made with Elijah Craig small batch and a fat 0.25 oz rich demerara
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In-Flight-Cookie

1 1⁄2 oz Gin, Aviation
1 oz Ginger liqueur, Domaine de Canton
1 oz Half-and-half
1 T Cookie, Speculoos (*)
1⁄4 t Maple syrup
3 ds Aztec Chocolate bitters, Fee Brothers
4 dr Cardamom bitters, Scrappy's
1 ds Nutmeg
Instructions

Dry shake all but nutmeg to incorporate speculoos. Add ice and shake till chilled, double strain into a lowball glass, and garnish with nutmeg

Notes

*Speculoos is a European cookie butter. It has a light gingerbread flavor.

History

I had a crazy idea to make a winter cocktail using the buttery cookie flavored spread, speculoos. Aviation gin partnered well because it has a light cardamom flavor that goes great with the gingerbread notes in the cookie butter. Although it's not chocolate chip, the combination of "aviation" and cookies reminded me of the old days of fresh baked, inflight snacks on Midwest Airlines

Picture of In-Flight-Cookie
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
5 stars
(5 ratings)
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  • Basco Clive — Gin, Sweet vermouth, Anisette, Bénédictine, Lemon bitters, Half-and-half
  • Café Negroni — Coffee liqueur, Gin, Campari, Sweet vermouth

Campari Stinger

1 oz Campari
1 oz Cognac
1⁄4 t Grade B maple syrup
2 spg Mint (one muddled, one as garnish)
Instructions

Muddle, shake, strain over crushed ice, garnish.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Christy Pope, Cuffs & Buttons Cocktail Catering
Source reference

http://www.imbibemagazine.com/Campari-Stinger

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • The bitter and mint goes a bit medicinal for my tastes. — ★★★★
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The Diplomat

1 1⁄2 oz Dry vermouth
1 1⁄2 oz Sweet vermouth
1 ds Maraschino Liqueur
1 ds Bitters, Angostura
1 Maraschino cherry (as garnish)
Instructions

Stir, strain, up, garnish.

Yields Drink
Year
1955
Authenticity
Authentic recipe
Creator
Adapted from The Standard Bartender’s Guide by Patrick Gavin Duffy.
Source reference

http://www.imbibemagazine.com/Recipe-The-Diplomat

Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Made with Cocchi VdT and Dolin, to spec. Cinnamon on nose. Sip is sweet cherry, a little bubble gum. Could skew the proportions towards dry, but this is pretty tasty.
  • I like 1 1/2 Dry and 1/2 Sweet Vermouth for more balance. Prefer garnished with lemon twist.
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