Waltz #2

3⁄4 oz Pisco
3⁄4 oz Apricot eau-de-vie, Blume Marillen (or gewurztraminer)
3⁄4 oz Lime juice
3⁄4 oz Elderflower syrup
Instructions

Shake, strain, up. Optionally, garnish with a fancy lime twist.

Notes

The Gewurz and dry apricot brandy obviously make different drinks, but both complement the other flavors and work at these ratios. The Gewurztraminer version is Waltz #1, the apricot is Waltz #2.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Stone fruit and pear flavors. Works with gin too.
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aphonik commented on 12/06/2013:

Very nice. I made this with Blume Marillen apricot eau de vie and St-Germain instead of elderflower syrup and it came out quite well. It's bracingly tart but not overpowering; like a really fresh limeade that tingles the tongue and keeps urging that next sip. The more ethereal apricot and brandy elements linger delicately on the palate while the elderflower and lime do most of the heavy lifting. It's a nice combination of flavors, something well suited to summer. Garnished with a fancy lime twist because why the hell not.

DrunkLab commented on 12/07/2013:

Thanks Eric. I imagine it's tarter with St. Germain than with elderflower syrup, and some might like a barspoon of simple added.

Spanish Union

3⁄4 oz Blanco tequila, Milagro
3⁄4 oz Sherry, Lustau East India Solera
3⁄4 oz Lime juice
3⁄4 oz Cinnamon syrup
1 ds Bitters, Bittermens Xocolatl Mole
Instructions

Shake, strain, up.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Vikram Hedge, Island Creek Oyster Bar, Boston, MA.
Source reference

http://cocktailvirgin.blogspot.com/2013/04/spanish-union.html

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Sweet, reduce cinnamon syrup to 1/2 oz, up mole bitters by 1-2 drops
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King's Sour

1 1⁄2 oz Irish whiskey
1⁄2 oz Kirschwasser, St. George
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup
1 ds Bitters, Angostura
1 twst Lemon peel
Instructions

Shake, fine strain, up, twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Michael Lay, Restaurant 1833, Monterey, CA.
Source reference

http://www.stgeorgespirits.com/cocktails-featuring/eaux-de-vie/cherry-e…

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
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The Naughty Sundress

1 3⁄4 oz Old Tom Gin, Hayman's
3⁄4 oz Manzanilla sherry, La Gitana
1⁄2 oz Elderflower liqueur, St. Germain
1⁄4 oz Basil eau-de-vie, St. George Aqua Perfecta
2 ds Peach bitters, Fee Brothers Peach
1 twst Lemon peel (expressed and discarded)
Instructions

Stir, strain, up, twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Joel Baker, Bourbon & Branch, San Francisco, CA.
Source reference

http://www.stgeorgespirits.com/cocktails-featuring/eaux-de-vie/basil-ea…

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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King Collins

1 1⁄2 oz Basil eau-de-vie, St. George Aqua Perfecta
3⁄4 oz Lemon juice
1⁄2 oz Honey syrup (1:1)
3 oz Soda water
Instructions

Shake, strain into a Collins over soda and ice.

Yields Drink
Authenticity
Authentic recipe
Creator
Yanni Kehagiaras, Nopa, San Francisco, CA.
Source reference

http://www.stgeorgespirits.com/cocktails-featuring/eaux-de-vie/basil-ea…

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Whimsy Shim

1 1⁄2 oz Bonal Gentiane Quina
1 oz Dry vermouth, Dolin
1⁄2 oz Calvados
1 ds Bitters (aromatic)
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, up, twist.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Jeff Hollinger, Comstock Saloon, San Francisco, CA.
Source reference

http://forums.egullet.org/topic/138481-bonal-gentiane-quina/?p=1944241

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
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Bicycle Thief

1 1⁄2 oz Rye, Rittenhouse 100
1⁄2 oz Bonal Gentiane Quina
1⁄2 oz Cynar
1⁄2 oz Aromatized wine, Cocchi Vermouth di Torino
1 twst Orange peel (expressed and discarded)
Instructions

Stir, strain, neat, twist.

Notes

Curator's note: Balance can be improved with 2 : 1/3 : 1/3 : 1/3.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
California Gold, Blue Room, Cambridge, MA.
Source reference

http://cocktailvirgin.blogspot.com/2012/11/bicycle-thief.html

Curator rating
5 stars
Average rating
4 stars
(30 ratings)
From other users
  • Creative use of two amari in this cocktail combine in ways I would not have imagined. Just right, as is, no adjustments. My favorite whiskey cocktail!
  • Kinda good. Kinda sweet. Not deeply remarkable.
  • Easy-drinkin' nice sweet-ish wintry drink.
  • A richly complex Manhattan variant. — ★★★★★
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Kindred Cocktails commented on 6/06/2020:

Curator's 5-star rating is predicated on the leaner 2 spirit to 1 modifer format.

Shawn C commented on 11/01/2024:

My wife and I both like this with the original proportions. Changing to 2 oz Rittenhouse (100 proof) shifts toward rye heat unless there is substantial ice dilution, so it depends on how much bite one prefers and/or how wet the mixing ice is. 2 oz would be a better choice for those using 80 proof ryes though. The Cocchi/Bonal/Cynar combo is a good one that is also used in NoMad's Broadway (only 1 oz rye, and with a barspoon of Luxardo marachino liqueur.)

I have been wondering if this version of the drink appeared before the "Bicycle Thief" using gin/Campari/red grapefruit juice. That one is courtesy of Dutch Kills in New York, which opened in 2009, but I don't know if it was one of their early cocktails. Anyone have more info on the relative timing of the two drinks?

Bruschetta Martini

2 Tomato (cherry tomato)
2 oz Vodka
1⁄4 oz Olive juice
1⁄2 oz Lemon juice
1 sli Garlic
1 pn Salt
1 pn Black pepper
1 lf Basil (as garnish)
Instructions

In a shaker, muddle the tomatoes, add the remaining ingredients and shake over ice for 10-15 seconds. Fine strain into a chilled glass and garnish with the basil leaf.

Notes

Adapted from a recipe by Eric Tecosky, Jones Hollywood, West Hollywood, CA.

Yields Drink
Year
2013
Authenticity
Altered recipe
Creator
Eric Tecosky, Jones Hollywood, West Hollywood, CA.
Source reference

Gaz Regan's 101 Best Cocktails of 2013

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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The Emperor

1 oz Mezcal, Del Maguey (chichicapa mezcal)
1 oz Campari
1 oz Curaçao
1 twst Orange peel (as garnish)
Instructions

Stir over ice and strain into an old-fashioned glass with a large cube. Add the garnish.

Notes

Adapted from a recipe by Valdez Campos, Manifesto, Kansas City, MO.

Yields Drink
Authenticity
Unknown
Source reference

gazregan.com

Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
From other users
  • Nice Negroni riff, although I liked the second one better when I used Aperol
  • Meh. Curacao doesn't really have strong enough flavor to play with the others and is mostly a sweetener. May try again with more smoky mezcal (used montelobos)
  • 4 for me -- too bitter for Robin
  • Quite bitter
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Canephoros commented on 10/01/2021:

Ilegal Reposado, Pierre Ferrand, Campari. The Campari dominates.

Grace Note

1 1⁄2 oz Vodka
1⁄2 oz PInk grapefruit juice
1⁄4 oz Aperol
1⁄4 oz Falernum
2 ds Peach bitters, Fee Brothers
1 twst Grapefruit peel (as garnish)
Instructions

Shake over ice and fine-strain into a chilled coupe Add the garnish if you like.

Yields Drink
Year
2013
Authenticity
Altered recipe
Creator
Seth Bregman , Bardo Cocktails, Oakland, CA.
Source reference

Gaz Regan's 101 Top Cocktails of 2013

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Swap Falernum for an amaro that pairs well with grapefruit
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Zachary Pearson commented on 12/02/2013:

Curated this - removed "fresh" from the grapefruit juice. Cleaned up instructions to avoid copyright issues. Added creator and date attribution.

laerm commented on 4/09/2018:

There's not a lot of "there" there. I doubled the peach bitters and hit it with an equal amount of Peychaud's.

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