Tahona Negrony

1 1⁄2 oz Blanco tequila
1 oz Swedish Punsch, Kronan
3⁄4 oz Aperol (clove-infused)
1 twst Orange peel (as garnish)
3 Clove (studding orange peel, as garnish)
Instructions

Stir, strain, up, garnish with a clove-inspected orange peel.

Notes

Clove Aperol: steep six cloves in six ounces of Aperol at room temperature for three days and strain.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Bobby Heugel, Anvil Bar and Refuge, Houston, TX.
Curator rating
Not yet rated
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Duneden

2 1⁄4 oz Irish whiskey, Redbreast
1 oz Sweet vermouth
1⁄2 oz Parfait Amour
1 t Absinthe, Pernod
2 ds Orange bitters
1 twst Lemon peel (expressed and discarded)
Instructions

Stir, strain, up, twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Jack McGarry, The Dead Rabbit, NYC.
Source reference

Food & Wine's Cocktails 2013.

Curator rating
Not yet rated
Average rating
Not yet rated
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  • Thick as Thieves — Irish whiskey, Dry vermouth, Maraschino Liqueur, Cassis, Peach bitters, Brandied cherry
  • Emerald — Irish whiskey, Sweet vermouth, Orange bitters
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markchristenson commented on 9/22/2017:

Interesting. I confess I can't decide if I love it or only find it to be okay. I do like the various flavors, but it seems like it needs something to tie them together. I'm thinking maybe something simple like molasses or walnut bitters instead of the orange bitters?

Foggy Dew

1 1⁄2 oz Irish whiskey, Redbreast
1 oz Jamaican rum
1 oz Pedro Ximénez Sherry
1 1⁄2 oz Half-and-half
1⁄2 oz Vanilla syrup
1 Whole egg
1 pn Nutmeg (as garnish)
Instructions

Dry shake, shake, strain, garnish with fresh nutmeg.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Jack McGarry, The Dead Rabbit, NYC.
Source reference

Food & Wine's Cocktails 2013.

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Turn of the Century

3⁄4 oz Absinthe, Kübler
3⁄4 oz Aromatized wine, Lillet Blanc
3⁄4 oz White Crème de Cacao
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup
1 twst Lemon peel (as garnish)
Instructions

Shake, strain, up, twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Maxwell Britten, Maison Premiere, Brooklyn, NY.
Source reference

Food & Wine's Cocktails 2013.

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • Cocktail collective creme de cacao... Chefs kiss OMFG
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  • USS Bomber — Absinthe, Blue Curaçao, Suze, Peychaud's Bitters, Lemon juice, Coconut syrup, Mint
  • Dover to Calais — Rum, Herbal liqueur, Peychaud's Bitters, Orgeat, Lime juice, Egg white
  • Fears and Failures — Becherovka, Walnut Liqueur, Lemon juice, Honey syrup
  • Cradle of Life — Spiced Rum, Light rum, Herbal liqueur, Bitters, Orgeat, Lemon juice, Lime juice, Orange juice
  • Close but no Cynar — Herbal liqueur, Light rum, Elderflower liqueur, Bitters, Lime juice, Orgeat

Royal Jamaica 10 Downing Street

2 oz Aromatized wine, Tempus Fugit Kina L'Aero d'Or
1⁄2 oz Jamaican rum, Wray & Nephew Overproof
1⁄4 oz White Crème de Cacao
1 twst Grapefruit peel (expressed and discarded)
Instructions

Stir, strain, coupe, twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Will Thompson, Drink, Boston, MA.
Source reference

Food & Wine's Cocktails 2013.

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Used Cocchi Americano. Good with orange twist; possibly better with grapefruit.
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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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  • Christmas Bonus — Bourbon, Curaçao, Sweet vermouth, Allspice Dram, Bitters, Orange peel
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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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  • Oaxacan Negroni — Mezcal, Campari, Sweet vermouth, Lemon peel
  • La Avenida — Mezcal, Aperol, Sweet vermouth, Dry vermouth, Orange peel
  • Dusky Sunset — Mezcal, Bruto Americano, Sweet vermouth, Bitters, Hellfire Habanero Shrub, Grapefruit peel
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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.

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