bargellino

1 1⁄2 oz Rye, Old Overholt
3⁄4 oz Dry vermouth
1⁄2 oz Amaro Montenegro
1⁄4 oz Maraschino Liqueur, Luxardo
1 twst Orange peel
Instructions

Stir with ice, strain, rocks glass, twist

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Josh Childs, Silvertone
Source reference

http://cocktailvirgin.blogspot.be/2013/11/bargellino.html

Curator rating
Not yet rated
Average rating
3.5 stars
(25 ratings)
From other users
  • This is quite a nice boozy and balanced cocktail. I used Rittenhouse Rye 100 and lowered the montenegro about 1/8 oz and subbed in 1/8 oz campari to give it a bit more bitterness.
  • sub amaro nonino
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lesliec commented on 7/30/2017:

I agree with the previous suggestion to use Nonino rather than Montenegro. There's very little in it - it's a great drink either way - but with Nonino it feels just slightly more balanced.

los muertos

2 oz Reposado mezcal
1 oz Averna
1 ds Bitters, Bittermens Xocolatl Mole
1 Cherry, Maraska
Instructions

Combine, stir with ice, strain, garnish

Notes

Use an aged mezcal

Yields Drink
Authenticity
Authentic recipe
Creator
Raul Yrastorza, Las Perlas (LA)
Source reference

http://imbibemagazine.com/Los-Muertos-Cocktail-Recipe

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • I added 1/4 oz Luxardo for flavor. I liked it, but I'll try 1/2 oz next. I'll also try cherry bitters, to see if it works better than the Luxardo. Without the Luxardo, I would rate this cocktail as 3.0.
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Oaxacan Cocktail

1 oz Mezcal, Del Maguey Vida
1 oz Campari
1 oz Sweet vermouth
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, chilled rocks glass, garnish.

Notes

Great with any good quality mezcal

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Brian Means; Fifth Floor - San Francisco
Source reference

http://imbibemagazine.com/Oaxacan-Cocktail-Recipe

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Bold and beautiful. Also goes well with an orange garnish.
  • Bitter and smokey, good, but not amazing. I think there are better things to do with mescal.
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Zachary Pearson commented on 5/02/2021:

Unless there's a lot of strong feeling, I'm going to merge the Oaxacan Negroni into this drink tomorrow. This is three years older and actually equal parts. Thanks,  Zachary

new in fashion

2 oz Bourbon, Four Roses
3⁄4 oz Averna
3⁄4 oz Cherry lambic beer, Kasteel rouge
1 sli Orange
1 cube Sugar
Instructions

Muddle the sugar cube with the orange slice. Add the rest of the ingredients, lots of ice, and stir. Double strain into a rocks glass.

Notes

Good with any style of real belgian cherry lambic

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Kevin Mabry
Source reference

http://cocktailvirgin.blogspot.be/2012/08/in-fashion.html

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Contour Line

1 1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Amontillado Sherry
3⁄4 oz Blended Scotch
2 ds Bitters, Abbott's
1 twst Lemon peel (expressed and discarded)
Instructions

Stir, strain, up, twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Brian Johnson, Better Cocktails at Home.
Source reference

http://www.youtube.com/watch?v=HmlTCvvEkvY&list=PLs6tYSMjBhJt-ejjzUtQWt…

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Made with Black Bottle and Lustau Los Arcos. Vermouth, lemon oil, and Scotch on the nose, with heavy vanilla sweetness on the sip, and dry savory sherry and some malt/smoke on the swallow. Try again with a strong malt.
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DrunkLab commented on 11/23/2013:

This is a nice way to dry out Carpano Antica for sipping, but not a great showcase for the other ingredients, nor do the flavors coalesce into something new. Next time I'll try it with the sherry bumped up to 3/4 oz and a strong single malt rather than a blend.

The Sure Thing

1 1⁄2 oz Gin, Tanqueray 10 (chamomile-infused)
3⁄4 oz Aromatized wine, Cocchi Americano
3⁄4 oz Lemon juice
1⁄2 oz Bianco Vermouth, Dolin
1⁄2 oz Honey syrup (1:1)
Instructions

Shake, strain, up, garnish with a thyme sprig speared through a cucumber slice.

Notes

To make the chamomile infusion, combine 3 ounces of dried chamomile flowers (whole buds if possible) with a 750-mL bottle of Tanqueray No. Ten Gin in a large container. Cover, and let stand overnight. Strain out the chamomile and rebottle.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Charles Joly, The Aviary, Chicago, IL.
Source reference

http://liquor.com/articles/raising-the-bar-charles-joly/

Curator rating
Not yet rated
Average rating
Not yet rated
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Drunken Helmsman

1 1⁄2 oz Overproof rum, Plantation
1 oz Lime juice
1⁄2 oz Maple syrup
1⁄2 oz Falernum
1⁄2 oz Amaro Meletti
1 spg Mint (as garnish)
Instructions

Shake, pour unstrained into a rocks glass, garnish with a mint sprig and a zig zag orange peel.

Pictured: Bartender
Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Jason Alexander, Tacoma Cabana, Tacoma, WA.
Source reference

http://www.youtube.com/watch?v=JdSQZbuUDuA

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Haresfur and Tonic

1 oz Gin
1 oz Fernet Branca
2 oz Tonic water, Boylan Cascade Tonic water
1 wdg Lemon (squeezed and dropped in)
Instructions

Build in glass over ice, topping with the tonic, and squeezing and dropping in the lemon wedge.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
haresfur, eGullet forums; named by Chris Taylor
Source reference

http://forums.egullet.org/topic/145765-drinks-2013-part-2/?p=1943231

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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gkramer66 commented on 12/26/2013:

Tried it with Fernet first, then Ramazotti, which I liked better. Excellent.

Clockwork Orange

1 oz Orange juice
1 oz Orange bitters, Regans' orange bitters
1⁄2 oz Brandy, Pierre Ferrand 1840
1 twst Orange peel (shaken)
Instructions

Shake, strain into a julep cup over pebble ice, garnish with another orange peel.

Yields Drink
Authenticity
Authentic recipe
Creator
Neal Bodenheimer, Bellocq, New Orleans, LA.
Source reference

http://liquor.com/articles/raising-the-bar-neal-bodenheimer-kirk-estopi…

Curator rating
Not yet rated
Average rating
1.5 stars
(2 ratings)
From other users
  • Not bad. Very Orangey, a little bitter. Not particularly interesting, but a fun way to use a bit of orange juice or something.
  • Oof. Does not work at all for me.
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The Tokyo Dagger

2 oz Japanese Whisky, Yamazaki 12
1⁄2 oz Bonal Gentiane Quina
1⁄2 oz Pedro Ximénez Sherry
Instructions

Stir, strain, up, garnish with a cherry or a lemon zest.

Yields Drink
Authenticity
Authentic recipe
Creator
Sean Kenyon, Williams & Graham, Denver, CO.
Source reference

http://web.archive.org/web/20170718085257/http://liquor.com/articles/ra…

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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