Pennsylvanian

2 1⁄4 oz Calvados
1 1⁄2 oz Madeira
1 Egg white
1 twst Lime peel
Instructions

Shake, strain over ice in a highball, express and insert twist. Some garnish with nutmeg, though this is not considered traditional.

Notes

Troy Patterson, at the link, writes as though this cocktails is rather unpalatable. I haven't tried it, but I have to say that Calvados + Madeira sounds good to me. Maybe the egg white, without soda or much acid to balance it, adds an odd mouthfeel; this drink might benefit from soda or lemon (or simply omitting the egg and serving up).

YieldsDrink
Authenticity
Authentic recipe
Creator
Traditional cocktail of the University of Pennsylvania
Source reference

http://bit.ly/15CvbWa

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Port of Spain

1 1⁄2 oz Mezcal, Del Maguey Vida
1 oz Orgeat (Small Hand Foods)
3⁄4 oz Lime juice
1⁄2 oz Bitters, Angostura
Instructions

Shake, double strain, up, garnish with a lime wheel.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Dominic Alling, Beretta, San Francisco, CA.
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • One of those drinks that shouldn't work but does. I'ts not mindblowingly good but it's mindblowing that such a potent combination actually works.
  • Very nice drink with an interesting texture and taste. A very good drink but the Taste Bar (St. Louis) version is very different but markedly improved version.
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  • Hers, but mine — Mezcal, Crème de Cacao, Licor 43, Bitters, Herbal liqueur, Lime juice, Hot sauce, Salt
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  • Shellan — Mezcal, Ancho Reyes chile liqueur, Agave syrup, Lime juice

Vow of Silence (Sichuan Garden II)

1 oz Indian Rum, Old Monk
1 oz Aromatized wine, Tempus Fugit Kina L'Aero d'Or
1 oz Sweet vermouth, Carpano Punt e Mes
1 ds Bitters, Bittermens Xocolatl Mole
1 twst Orange peel
Instructions

Stir, strain, rock, twist.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Joel, Sichuan Garden II, Woburn, MA.
Source reference

http://cocktailvirgin.blogspot.com/2013/09/vow-of-silence.html

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
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  • Sancti Spiritus — Rum, Cardamaro, Aromatized wine, Pear liqueur, Lemon peel

Br'er Rabbit

1 1⁄2 oz Smooth Ambler Barrel Aged Gin
1⁄2 oz Herbal liqueur, Chartreuse
1 oz Carrot juice
4 ds Bitters, Bitter Truth Celery
Instructions

Shake and double strain into a chilled cocktail glass. Garnish with candied ginger.

History

Smooth Ambler's Greenbrier Gin is aged for 3 months in bourbon barrels, creating this unique liquor that starts like a gin and finishes like a bourbon. We love it with anything earthy!

Picture of Br'er Rabbit
©2013 L Cloer The Main Street Pizza Company
YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Laura Cloer, The Main Street Pizza Company, Johnson City, Tennessee
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Yet to try
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No similar cocktails found.

looks good to try but is the chartreuse green or yellow?

Pearl of Tangier

2 oz Gin
3⁄4 oz Mint syrup (Moroccan Mint Tea, 1:1 or to taste)
1⁄2 oz Lime juice
1 t Absinthe
1 ds Bitters, Angostura
2 dr Bitters, Bitter End Moroccan Bitters
1 dr Rose water
1 spg Mint (small; as garnish)
Instructions

Shake, strain, up, garnish with small slapped mint sprig and, optionally, another drop of rose water.

Notes

A good widely available Moroccan tea blend is linked in the source reference.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Source reference

http://bit.ly/1eLWPG1

Curator rating
Not yet rated
Average rating
4.5 stars
(6 ratings)
From other users
  • Too much absinthe. Use no more than a few drops.
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Pimm's Italiano (DeGroff)

1 1⁄2 oz Pimm's No. 1 Cup
1⁄2 oz Cynar
3 oz Tonic water
2 sli Cucumber (1 crosswise for muddling, one cut lengthwise for garnish)
1 sli Lemon (as garnish)
1 sli Lime (as garnish)
Instructions

Muddle cuke slice in Cynar in serving glass, add Pimm's, ice, and tonic, stir, and garnish.

YieldsDrink
Year
2007
Authenticity
Authentic recipe
Creator
Dale DeGroff for the opening of Morandi restaurant.
Source reference

http://bit.ly/16bXjLr

Curator rating
Not yet rated
Average rating
2 stars
(2 ratings)
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  • La Puesta del Sol — Sweet vermouth, Bitters, Tonic water, Grapefruit juice, Grapefruit peel
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  • Cynar What I Mean? — Cynar, Sweet vermouth, Maraschino Liqueur, Soda water, Orange peel

Hires Fizz

1 1⁄2 oz Cynar
3⁄4 oz Cherry Liqueur, Cherry Heering
3⁄4 oz Lemon juice
1 oz Cream
1 Egg white
3 oz Root beer
3 ds Bitters, Angostura
Instructions

Shake ingredients (except bitters and root beer) without ice, then with ice. Strain into highball glass, top with root beer and bitters, and garnish with cherries.

YieldsDrink
Authenticity
Unknown
Creator
Joel, Sichuan Garden II, Woburn, MA
Source reference

http://cocktailvirgin.blogspot.com/2013/09/hires-fizz.html

Curator rating
Not yet rated
Average rating
1.5 stars
(3 ratings)
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Topolobampo Cocktail

1 oz Mezcal, Del Maguey San Luis del Rio
1⁄2 oz Brandy, Don Pedro
1 1⁄4 oz Lime juice
3⁄4 oz Simple syrup
3 ds Peychaud's Bitters
1 pn Salt
1 wdg Lime (as garnish)
Instructions

Shake, strain into salt-rimmed glass, garnish.

YieldsDrink
Year
2005
Authenticity
Authentic recipe
Creator
Topolobampo, Chicago, IL, named by Chuck Taggart after he couldn't find the name of the original (it doesn't appear to be on their current menu).
Source reference

http://drinkdogma.com/mezcal-a-can-of-worms/comment-page-1/#comment-986

Curator rating
Not yet rated
Average rating
4.5 stars
(7 ratings)
From other users
  • Jesse loves this
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  • The Solipsist — Mezcal, Orange liqueur, Lemon juice, Honey syrup
  • Postcard Home — Mezcal, Amaro, Lemon juice, Simple syrup
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Yummy. just used regular tequila, though I wouldve liked something smokier. I rimmed glass with sugar as I don't favor salt rims -- sure it's good with salt though! sugar was prob a bit much :)

Much too sour for me. I added a bit of Milagro Silver tequila to cut the lime a bit - pretty good

Cassis de Dijon

1 oz Virgin Islands Rum, Cruzan Blackstrap
3⁄4 oz Cassis
3⁄4 oz Lemon juice
1 bsp Simple syrup (turbinado sugar)
1⁄2 bsp Dijon Mustard
1 wdg Lemon (as garnish)
1 Blackberry (as garnish)
Instructions

Shake and strain over crushed ice, garnish with a lemon wedge and a blackberry.

YieldsDrink
Year
2010
Authenticity
Authentic recipe
Creator
Matt Tanner, Anvil Bar & Refuge, Houston, TX.
Source reference

http://drinkdogma.com/mustard-cocktails/

Curator rating
Not yet rated
Average rating
3.5 stars
(13 ratings)
From other users
  • Excellent and interesting. It could definitely benefit with even a little more mustard!
  • Mostly tart and sweet but nice complexity. The mustard is not as weird as it sounds. — ★★★★
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laerm commented on 10/15/2016:

Wow, this is darn good. I kinda wish it was a little more mustardy, even.

Didn't have any dijon mustard at the bar, but to me Amaro Sfumato Rabarbaro has always had a mustard note to it, so I tried .25 oz of that instead of the mustard and turbo.  Nice balance and interesting flavor, though the drink is a bit small with the 1 oz base.  I did it up in a coupe; not sure it would stand up to being served over crushed ice as the flavors (and proof) aren't overwhelmingly strong.  Perhaps with a short shake.

Son of a Beesting

2 oz Gin
3⁄4 oz Ginger-Honey Syrup
3⁄4 oz Lemon juice
1 ds Rose water (spray)
1 Candied ginger (as garnish)
Instructions

Shake, strain into a rosewater-sprayed old fashioned glass over a rock, garnish with candied ginger.

Notes

A flowery, gin-based spin on the Penicillin.

YieldsDrink
Year
2009
Authenticity
Authentic recipe
Creator
Michael Madrusan, Milk & Honey, NYC.
Source reference

Sam Ross' Bartender's Choice app for iOS.

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