La Poire Shandy

1 oz Pear eau de vie
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup (2:1)
4 oz Hefeweizen
1 ds Orange bitters
1 sli Pear (as garnish)
Instructions

Shake, strain over ice, top with beer, garnish.

Notes

Slightly altered—pear vodka swapped out for pear eau de vie.

YieldsDrink
Year
2013
Authenticity
Altered recipe
Creator
Feast Portland
Source reference

http://imbibemagazine.blogspot.com/2013/09/drink-of-week-la-poire-shand…

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Average rating
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A Walk in the Clouds

1 oz Guatemalan rum, Zacapa 23
1⁄2 oz Islands Scotch, Talisker
1⁄2 oz Cynar
1 t Coffee liqueur
2 ds Bitters (Plum Bitters)
1 twst Orange peel (expressed and discarded)
Instructions

Stir, strain over rocks in a teacup, express and discard orange peel, garnish with a dried dragoneye.

History

Created for the 2013 Diageo World Class Competition.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Kae Yin, Taiwan.
Source reference

https://scontent-a-iad.xx.fbcdn.net/hphotos-ash3/581855_101516063451828…

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Count Loretto

1 3⁄4 oz Bourbon, Maker's Mark
1 oz Fernet Branca
1⁄2 oz Barbados Rum, Mount Gay Eclipse Black
1 twst Orange peel
Instructions

Stir, strain, rocks, twist. Alternatively, pour into three shot glasses and shoot.

YieldsDrink
Year
2011
Authenticity
Authentic recipe
Creator
Michael Neff, possibly. Ward III, NYC.
Source reference

http://bit.ly/18HEQHD

Curator rating
Not yet rated
Average rating
1.5 stars
(2 ratings)
From other users
  • Definitely reduce the Fernet Branca by half, at least! Also increase the whiskey and/or rum. Perhaps add two dashes of orange bitters.
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"Count Loretto" should be considered as a WORK IN PROGRESS. I made this cocktail in a half-portion, and I'm glad I did, because making a full portion would have been a waste of good whiskey, rum, and Fernet Branca.

As is, the Fernet Branca overwhems the rum, and nearly overwhelms the whiskey. After the initial taste, I eye-balled my additions, adding 1/8 oz each of whiskey and rum, and 2 drops of Fee Bros. gin barrel-aged orange bitters.

Without these changes, I rate the libation at 2.0; with the changes I rate it at 2.5.

Fir Geddaboudit

3⁄4 oz Eau de vie of Douglas Fir
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Maraschino Liqueur
3⁄4 oz Lime juice
1 rinse Fernet Branca
1 Grapefruit peel
Instructions

Shake, strain, up, twist.

Notes

The latest word in, uh, Last Words. Adjust to your preferred LW ratios.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Cantina Band

1 1⁄2 oz Fernet Branca
1⁄2 oz Gin
1 oz Lime juice
3⁄4 oz Simple syrup
3 sli Cucumber
2 oz Ginger beer
Instructions

Muddle, shake, strain over ice in something tall, top with ginger beer, garnish with a fourth cuke slice.

http://www.youtube.com/watch?v=bAxokC7vvjQ
2011 Kindred Cocktails
YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Perla, NYC.
Source reference

http://www.nytimes.com/2013/05/22/dining/an-amaro-cocktail-as-fresh-as-…;

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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Mother Hen

1 1⁄2 oz Bourbon
1 oz Madeira (Sercial or Verdelho)
3⁄4 oz Apricot liqueur
2 ds Bitters, Dandelion & Burdock
1 ds Bitters
Instructions

Stir, strain, coupe, brandied apricot garnish.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Muse of Doom, Feu de Vie.
Source reference

http://feu-de-vie.blogspot.com/2013/03/chicks-and-mother-hen.html#.Ujsf…

Curator rating
Not yet rated
Average rating
Not yet rated
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In the Bond

2 oz Apple brandy, Lairds Bonded
1⁄2 oz Ginger liqueur, King's Ginger
1⁄2 oz Cinnamon syrup
4 ds Bitters, Angostura
Instructions

Stir, strain.

YieldsDrink
Authenticity
Authentic recipe
Creator
JM Curley, Boston, MA.
Source reference

http://bit.ly/18dNpvx

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Scofflaw Cocktail (Harry MacElhone)

1 oz Canadian whisky
1 oz Dry vermouth
1⁄2 oz Lemon juice
1⁄2 oz Grenadine
1 ds Orange bitters
Instructions

Shake, strain, up.

Notes

The recipe is 1/3 whisky and vermouth, 1/6 lemon and grenadine with a dash of bitters. I've taken 1/6 = 1/2 oz to make a 3 ounce pre-chill drink.

YieldsDrink
Year
1924
Authenticity
Authentic recipe
Creator
Jock, Harry's Bar, Paris
Source reference

Harry's ABCs of Mixing Cocktails (2010 ed), pg. 83

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Made with bourbon and Amrut and tasted pretty good
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Streets Ahead

1 oz Light rum, El Dorado White
3⁄4 oz Jamaican rum, Appleton 12
1⁄2 oz Campari
1⁄2 oz Don's Mix
1⁄4 oz Maraschino Liqueur
Instructions

Stir/strain/rocks

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
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Bevx commented on 9/20/2013:

If you have to ask, you're streets behind.

Columbia Cocktail (Trader Vic's)

2 oz Light rum
3⁄4 oz Raspberry syrup
3⁄4 oz Lemon juice
Instructions

Shake, strain, up.

YieldsDrink
Year
1947
Authenticity
Authentic recipe
Creator
Victor "Trader Vic" Bergeron, Bartender's Guide
Source reference

http://bit.ly/15CvbWa

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • good, but a dash or two of angostura bitters helps.
  • A raspberry daiquiri. Truly excellent.
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Tried to substitute syrup with Chambord. Less lemon next time I think.

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