Occam's Razor Blade

2 oz Genever
3⁄4 oz Drambuie
3⁄4 oz Lemon juice (or lime)
1⁄4 oz Honey syrup
1 ds Peychaud's Bitters
1 ds Orange bitters
1 dr Orange flower water
2 oz Soda water
Instructions

Shake, strain over rocks and soda.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
1 star
(1 rating)
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flickerdart commented on 7/14/2020:

Tastes like vodka pink lemonade; the orange flower water adds an unpleasant chemical perfume.

Fire in the Orchard

1 1⁄4 oz Apple brandy, Lairds Bonded
1⁄4 oz Mezcal, Del Maguey Vida
1⁄2 oz Pear liqueur, Belle de Brillet
3⁄4 oz Aromatized wine, Cocchi Americano
1⁄2 oz Lemon juice
1⁄4 oz Agave syrup (1:1)
Instructions

Shake, double strain, rocks glass (no rocks).

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
No. 9 Park, Boston, MA.
Source reference

http://cocktailvirgin.blogspot.com/2012/06/fire-in-orchard.html

Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • Good. Also good without the mezcal for people who don't like that.
  • Made with Applejack because I didn't have apple brandy. Excellent! Look forward to trying the original.
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  • Mo Board — Irish whiskey, Pear liqueur, Aromatized wine, Bitters, Orange juice, Salt
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Westhovsies commented on 4/11/2019:

The blog entry has lemon juice instead of lime juice.

 

Selinon Soother (OG Version)

1 oz Gin, Citadelle (fresno chili infused)
3⁄4 oz Bianco Vermouth, Dolin (*)
3⁄4 oz Lemon juice
1⁄2 oz Celery syrup
1⁄4 oz Simple syrup
1 dr Jamaican #1 bitters, Bittercube (full dropper)
2 oz Seltzer water
1 sli Lemon peel
Instructions

Short shake, add seltzer to the tin, double strain, garnish, boom

Notes

*Dolin Blanc

History

This is the OG recipe for the Sellinon Soother that was a little spicier and more celery-intense than the current version available at Eat Street Social in MPLS. Another out of the park classic from this genius bar staff--great heat, well balanced with an almost too perfect caribbean spice note

Picture of Selinon Soother (OG Version)
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Bittercube, Eat Street Social MPLS
Source reference

http://www.eatstreetsocial.com/cocktails/

Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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Grandma's Coffee

3⁄4 oz Apple brandy, Lairds
3⁄4 oz Cognac, Louis Royer VSOP Force 53
3⁄4 oz Aromatized wine, Cocchi Americano
1⁄4 oz Becherovka
2 ds Peychaud's Bitters
2 ds Apple bitters, Bar Keep Organic Apple Bitters
6 oz Coffee (brewed, chilled, Biloya)
Instructions

Stir, strain, rocks, top with coffee.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Sother Teague, Amor y Amargo, NYC.
Source reference

http://liquor.com/articles/how-to-mix-coffee-cocktails/

Curator rating
Not yet rated
Average rating
Not yet rated
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Morning Stubble

3 oz Coffee (brewed, chilled, Ndaroini)
1⁄2 oz Rye, Rittenhouse 100
1⁄2 oz Gin
1⁄2 oz Amaro Meletti
1⁄2 oz Bonal Gentiane Quina
1 ds Bitters, Bittermens 'Elemakule Tiki
Instructions

Stir, strain, rocks, top with coffee.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Sother Teague, Amor y Amargo, NYC.
Source reference

http://liquor.com/articles/how-to-mix-coffee-cocktails/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Broken Wishbone

1 oz Peach liqueur
1 oz Cardamaro
3⁄4 oz Cranberry juice
1⁄4 oz Cinnamon syrup
Instructions

Combine all ingredients in a mixing glass. Add ice, stir, and strain into a cocktail glass. Garnish with 3 cranberries.
For the Peach Liqueur, Combine 1 bottle of vodka with 2 oz. brown sugar, .25t peppercorns, .25t allspice berries, .25 red pepper flakes, and 1 peach (chopped coarsely and pit removed). Let sit for 2 weeks.

Yields Drink
Authenticity
Unknown
Creator
Kaytee Querro for The Oakland Art Novelty Company
Curator rating
Not yet rated
Average rating
1 star
(1 rating)
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The Project

1 oz Rye, Rittenhouse
3⁄4 oz Ramazzotti
3⁄4 oz Orange vermouth, Cinzano Orancio
Instructions

Stir over ice, strain into chilled glass

Notes

Since this site has no cocktails with Cinzano Orancio in it, I figured we needed one. I think these 3 are good together. This is a start, based on Negroni approach. Open to other variations!

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Sureau Fizz

2 oz Gin, Beefeater
1⁄2 oz Lime juice
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup
1 oz Elderflower liqueur, St. Germain
3 dr Orange flower water
1 1⁄2 oz Heavy cream
1 Egg white
1 oz Soda water
1 twst Orange peel (expressed and discarded)
Instructions

Ramos shake, Collins, soda, express oil from the orange peel.

History

Winner of the 2008 St. Germain Elderflower Liqueur mixology contest.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Ben Sandrof, No. 9 Park, Boston, MA.
Source reference

http://drinkboston.com/2008/07/05/saints-of-st-germain/

Curator rating
Not yet rated
Average rating
Not yet rated
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Summer of Sureau

1 1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Batavia Arrack, Van Oosten
1⁄2 oz Lemon juice
1⁄4 oz Pineapple syrup (2:1 fresh pineapple juice to sugar)
3 ds Bitters, Bittermens Boston Bittahs
Instructions

Shake, strain, up.

History

Created for the 2008 St. Germain Elderflower Liqueur mixology contest.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Misty Kalkofen, Green Street, Boston, MA.
Source reference

http://drinkboston.com/2008/07/05/saints-of-st-germain/

Curator rating
Not yet rated
Average rating
Not yet rated
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Stewart commented on 8/15/2014:

Lacking the Boston bitters, I substituted Regan's. I found it too sweet, but improved by replacing the pineapple syrup with unsweetened juice.

After Coffee

1 1⁄2 oz Campari
1 oz Bianco Vermouth, Dolin
1⁄2 oz Jamaican rum, Smith & Cross
1⁄4 oz Fernet Branca
1 spg Mint (as garnish)
Instructions

Stir, strain, one large rock, garnish.

Notes

Intended as a palate reviver after a rich meal and espresso.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Toby Maloney, The Violet Hour, Chicago, Il.
Source reference

http://www.seriouseats.com/recipes/2013/11/after-coffee-violet-hour-bit…

Curator rating
Not yet rated
Average rating
4 stars
(23 ratings)
From other users
  • Used branca menta instead.
  • Very good. I find the fernet to actually get a little lost. Next time I'll increase, or take the advice of the previous comment and try with branca menta.
  • Nice after dinner digestif
  • Colors are almost too itense. So much... taste. The S&C is totally lost IMHO.
  • Good after meal cocktail, Campari notes are well balanced by the Smith and Cross and Fernet — ★★★★
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jaba commented on 5/12/2015:

Really nice.

mako commented on 6/13/2020:

I think I like this better with Branca Menta.

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