Great Dane

2 oz Aquavit, Krogstad
3⁄4 oz Aromatized wine, Contratto Americano Rosso
1⁄2 oz Zwack Unicum Plum
1 twst Grapefruit peel
Instructions

Stir, strain into a Nick & Nora glass, garnish with a 'grapefruit smile'—a wide swath of grapefruit peel cut into a diamond shape with a slit cut through it to rest on the rim of the glass.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Joaquín Simó, Pouring Ribbons, NYC.
Source reference

http://www.dwr.com/display.do?ruleID=111414#gift

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Similar cocktails
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Fontainebleau

1 1⁄2 oz Rye, Rittenhouse 100
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Orange liqueur
2 ds Peychaud's Bitters
Instructions

Stir with ice, strain over a large ice cube, garnish with a lemon twist.

Notes

Similar to the Tipperary #3 and Stew Ellington's Gramercy, but inspired by http://www.straightbourbon.com/forums/showthread.php?20966-What-Cocktai…

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(34 ratings)
From other users
  • I'm not always a fan of green chartreuse, as i find it overpowers many cocktails, but it's perfect here as a foil to the rye-orange-vermouth richness. Used PF Dry Curaçao
  • Used with Grand Marnier. Can definitely taste the green chartreuse coming through but not over powering. Wife likes it. — ★★★★★
  • Used Cointreau. Rate 4.5 Will use High West double rye next time.
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  • Sheltering Sky — Cognac, Swedish Punsch, Bénédictine, Amontillado Sherry, Bitters, Orange peel
  • Dashfire — Bourbon, Bénédictine, Amontillado Sherry, Orange bitters, Galliano, Cherry
  • Ozymandias — Rye, Brandy, Sweet vermouth, Bigallet China-China, Bénédictine, Bitters, Lemon zest
  • Algiers Point — Cognac, Rye, Sweet vermouth, Herbal liqueur, Peychaud's Bitters, Orange bitters, Pastis, Lemon peel
bkemp1984 commented on 11/07/2022:

I love it. Have never made it with either suggestion for rye or vermouth, but a few different combos of other brands. Have used PF Dry for the orange every time. Makes me want to try adding Peychaud's to Stew Ellington's Gramercy

Pigeon Park

1 1⁄2 oz Mezcal
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Pimm's No. 1 Cup
1⁄4 oz Bénédictine
2 ds Bitters, Angostura
Instructions

Stir and strain into a cocktail glass rinsed with Ardbeg, flame some orange oil over top as a garnish then discard the peel

Notes

Dense and smoky, with a light herbal note.

History

I created this drink as a variation on a Vancouver Cocktail, although I drifted a little further than I expected with the addition of Pimm's. I wanted something slightly herbaceous to highlight the subtle herbal aroma of the mezcal, and Pimm's No.1 felt like the perfect choice because it wasn't very sweet, and being made from gin it echoed the original Vancouver Cocktail, which was essentially a Martinez with Benedictine instead of maraschino.

Pigeon Park is a little square in Vancouver's Downtown Eastside where the homeless and junkies hang out or just take a nap. Still Vancouver, even thought it doesn't look anything like a postcard photo, yet not without charm either.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Martin Corriveau
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • As smokey as it sounds. The Ardbeg rinse was clobbered by the mezcal and I'm not sure it was critical. A solid cocktail, but more one-note than I expected (the note is smoke).
  • A hair sweet, but wouldn't taste right without that.
  • Made with Fidencio and a spritz of Laphroaig 10 yr. Love the chocolate and herbal throughout, and the little bitterness at the finish.
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  • Arinato — Mezcal, Aromatized wine, Dry vermouth, Herbal liqueur, Peychaud's Bitters, Maraschino Liqueur, Grapefruit peel
  • Thanksgiving for Jack — Mezcal, Aromatized wine, White Crème de Cacao, Absinthe
  • Spirit Animal — Mezcal, Herbal liqueur, Pamplemousse Rose, Bianco Vermouth, Bitters, Grapefruit peel

Field Cocktail

2 oz Cognac, Pierre Ferrand Ambre
1 oz Dry vermouth, Noilly Prat
3⁄4 oz Pineapple juice
1 lf Pineapple (as garnish)
Instructions

Stir, strain, up, garnish.

Notes

Via Pierre Ferrand: "This Cognac-based twist upon the Algonquin Cocktail is Jim Meehan's tribute to Colin Peter Field, who runs the Hemingway Bar in Paris’s Ritz Hotel."

Yields Drink
Authenticity
Authentic recipe
Creator
Jim Meehan, PDT, NYC.
Source reference

http://www.pierreferrandcognac.com/en/pages/view/591

Curator rating
Not yet rated
Average rating
2.5 stars
(5 ratings)
From other users
  • This one is definitely unique, but I'm a huge fan. I usually use Dolin dry.
  • Louis Royer, Dolin. Nicely dry, but the flavors just do not work for me. It might work with a softer Cognac and perhaps more stirring to integrate (though it was plenty dilute already).
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  • The Algonquin — Rye, Dry vermouth, Orange bitters, Pineapple juice
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  • Across 110th Street — Añejo rum, Sweet vermouth, Falernum, Bitters, Maraschino cherry
  • Ambery Cocktail — Añejo rum, Sherry, Cognac, Apricot liqueur, Bitters, Lemon peel
  • Cobbler's Dream — Rye, Sweet vermouth, Elderflower liqueur, Peychaud's Bitters, Absinthe, Brandied cherry

Not Coming Home

1 1⁄2 oz Bianco Vermouth, Dolin
3⁄4 oz Absinthe, St. George
3⁄4 oz Elderflower liqueur, St. Germain
4 ds Orange flower water
1 twst Grapefruit peel
Instructions

Stir, strain, up, twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Tim Rabior, Sanctuaria, St. Louis, MO.
Source reference

http://drinkwire.liquor.com/post/101-best-new-cocktails-not-coming-home…

Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
From other users
  • New fave low ABV! Orange flower overpowers a bit but I don't mind
  • Should work with dry vermouth, and perhaps the addition of a simpatico amaro like Gran Classico or Suze.
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Anne Bonny

1 1⁄2 oz Rum
3⁄4 oz Lime juice
1⁄2 oz Cinnamon syrup
1 oz Ruby Port (float)
1 pn Nutmeg (as garnish)
Instructions

Shake, strain, up, slowly float, garnish with freshly grated nutmeg.

Notes

For the rum, go with something piratey: Wray & Nephew, Banks 5 or 7, Pusser's, Smith & Cross, Lemon Hart.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Made with tawny port - so good! I'll have to try with ruby port next...
  • Made with Pussers and Tawny port Very nice but would try with ruby port. Need to learn how to do float
  • On point! Everything a tiki drink should bring.
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  • Hamilton Park Swizzle — Applejack, Palo Cortado Sherry, Falernum, Pineapple syrup, Lime juice
  • The Green Veil — Pisco, White wine, Elderflower liqueur, Herbal liqueur, Lime juice, Simple syrup, Kiwi
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Embassie

3⁄4 oz Gin
3⁄4 oz Aromatized wine, Cocchi Americano
3⁄4 oz Herbal liqueur, Yellow Chartreuse
3⁄4 oz Lemon juice
1 twst Lemon peel
Instructions

Shake, strain, up, twist.

Notes

A dash of absinthe, a la the similar Corpse Reviver #2, is nice here.

Yields Drink
Authenticity
Authentic recipe
Creator
Mal Spence, Kelvingrove Café, Glasgow.
Source reference

http://punchdrink.com/recipes/embassie/

Curator rating
Not yet rated
Average rating
2 stars
(2 ratings)
From other users
  • Twist on Last Word, interesting but lacking balance. Too citric. Should work with another formula, to be tested furthermore.
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Breakfast

1 1⁄2 oz Mezcal
3⁄4 oz Sweet vermouth, Carpano Antica Formula
3⁄4 oz Coffee liqueur, Bittermens New Orleans Coffee
23 dr Bitters, Brooklyn Hemispherical Bitters Sriracha
1 twst Orange peel (expressed and discarded)
Instructions

Stir, strain, up, twist.

Notes

This is the Amor y Amargo guys' idea of "breakfast encapsulated."

Yields Drink
Authenticity
Authentic recipe
Creator
Aaron Polsky, Amor y Amargo, NYC.
Source reference

http://punchdrink.com/recipes/breakfast/

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Made with Marie Sharps hot sauce + Angustora. Points for being powerful and interesting but I'm just sure it's that great.
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  • Of Light and Shadows — Mezcal, Amargo-Vallet, Campari, Sweet vermouth, Coffee liqueur, Orange peel
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efullerton commented on 4/15/2014:

Nice, I used a combination of chocolate and orange bitters and I like the subtle interplay 3.5

Cloud 9

2 oz Blanco tequila, Siembra Azul Blanco
3⁄4 oz Aromatized wine, Lillet Blanc
3⁄4 oz Salers Gentiane
1 twst Lemon peel
Instructions

Stir, strain, up, twist.

Notes

Tequila version of the White Negroni.

Yields Drink
Authenticity
Authentic recipe
Creator
Jeremy Oertel, Mayahuel, NYC.
Source reference

http://punchdrink.com/recipes/cloud-9/

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • Cochi Americano swap for lillet
  • Improved with Cocchi Americano.
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Plaza Vieja

1 oz Brandy, Pierre Ferrand 1840
1 oz Mezcal, El Buho
1 oz Braulio
1 bsp Bénédictine
1 ds Bitters, Angostura
1 ds Salt Solution (see note)
1 twst Orange peel (expressed and discarded)
Instructions

Stir, strain, rocks, twist.

Notes

At Backbar, the bitters, Bénédictine, and salt solution are served in a 1/4 oz mixture that also contains a barspoon of Cognac and a dash of cigar tincture.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Joe Cammarata and Sam Treadway, Backbar, Somerville, MA.
Source reference

http://cocktailvirgin.blogspot.com/2013/11/plaza-vieja.html

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Solid 4. Would try again.
  • Made with fennel-infused brandy for a Krampusnacht cocktail. Love the alpine notes and long evolution!
Similar cocktails
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  • Easy Split — Japanese Whisky, Amaro Nonino, Suze, Gin
  • Guns of Brixton — Bonal Gentiane Quina, Mezcal, Apple brandy, Sloe gin, Cynar
lesliec commented on 5/02/2022:

Good with the mezcal; REALLY good with blended Scotch (Monkey Shoulder).

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