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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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.

Curator rating
Not yet rated
Average rating
Not yet rated
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Casa Arancione

3⁄4 oz Blanco tequila, Casamigos
3⁄4 oz Orange liqueur, Grand Marnier
3⁄4 oz Bianco Vermouth, Cinzano Bianco
3 ds Orange flower water, Fee Brothers
1 wdg Lemon
Instructions

Shake, strain, up, orange flower water, garnish

Notes

Adjust the sweetness by expressing the lemon wedge more/less

Picture of Casa Arancione
2011 Kindred Cocktails
YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • Made with Reposado Tequila, Cocchi Vermouth di Torino, Cointreau Blood Orange. Was delicious. Great combination of orange and herbal with a pleasant sweetness.
  • Nice floral finish, but tends to be a bit sweet, so up the lemon a bit as needed. — ★★★★★
  • MUST TRY
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  • Saru Gland — White whiskey, Aromatized wine, Absinthe, Orange juice, Grenadine

Works as an early aperetivo or late livened.

Basil Sour

2 oz Bourbon
2 lf Basil (large, divided)
1 oz Lemon juice
1⁄2 oz Simple syrup
Instructions

Combine 1 basil leaf with ingredients into a shaker. Shake vigorously, server over large cube with 1 basil leaf as garnish

YieldsDrink
Authenticity
Unknown
Creator
Billy the bar tender
Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • 3/4 oz lemon 3/4 oz simple
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  • Black Demure — Bourbon, Blackberry liqueur, Triple sec, Lemon juice, Simple syrup
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Oxycontin Cocktail

2 oz Gin, CH London Dry (Infused with Lapsang Suchong)
1⁄2 oz Ginger syrup
3⁄4 oz Lemon juice
1⁄4 oz Honey syrup
Instructions

Build in Shaker, Shake and strain into rocks glass over fresh large ice.

Notes

Infuse gin with Lapsang Suchong Tea with 3 Tblsp per bottle for 25 minutes

History

Sam Ross' Penicillin cocktail uses scotch, this subs tea gin for that ingredient.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Kyle Davidson, CH distillery, Chicago, IL
Curator rating
Not yet rated
Average rating
Not yet rated
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Pear Collins

2 oz Bourbon, WL Weller (7yr 90proof)
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup
3⁄4 oz Pear juice (Run through Centrifugal Juicer)
2 ds Bitters, Amargo Chuncho
1⁄4 oz Falernum, Velvet Falernum
1⁄4 oz CioCiaro (float)
Instructions

Build in a shaker, Shake briefly, strain into collins glass, then fill with crushed ice. Float a quarter ounce of Amaro CioCiaro.

Notes

Any Pears will do, Asian Pears/Bartelett/Bosc. Best to let them ripen before juicing.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Kyle Davidson, Blackbird, Chicago
Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
From other users
  • A 100 proof bourbon helps cut through the flavors nicely. Used bottled organic pear juice — ★★★★
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Used rothmans pear liqueur instead of pear juice and skipped the syrup to makes a very delicate and dry cocktail.  Fabulous 

Flor de Cafe

1 oz Coffee (Iced French Press)
1 oz Rum, Flor de Caña 7
1⁄4 oz Demerara syrup
1⁄4 oz Amaro Nardini
2 ds Peychaud's Bitters
1 twst Orange peel (Express and discard)
Instructions

Build in a mixing glass. Stir, strain, serve up in a chilled glass.

Notes

Coffee seems best when fresh pressed and chilled, not double strength or cold brew.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Kyle Davidson, Blackbird, Chicago
Curator rating
Not yet rated
Average rating
5 stars
(4 ratings)
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Chocolate Manhattan

2 1⁄2 oz Rye
1 oz Cynar
2 ds Bitters, Fee Brothers Aztec Chocolate
1 twst Lemon peel
1 Brandied cherry (optional)
Instructions

Stir all ingredients in an ice-filled mixing glass for at least 30 seconds (longer=better). Strain into an OF glass with a large cube of ice. Garnish with a lemon peel and (optional) brandied cherry

History

A sweet take on the Manhattan

Chocolate Manhattan
9/19/2013 - El Jefe
YieldsDrink
Authenticity
Altered recipe
Creator
El Jefe
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • makes a good nightcap lots of chocolate flavor to sip on
  • Yum. Scrappy's Chocolate Bitters and Bulleit Rye yield dark chocolate flavor that's not too sweet.
  • This is DEFINITELY a dessert cocktail. The combination of the Cynar and Bitters make this a mouthful of dark chocolate
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AmyJ commented on 5/14/2014:

Nice desert cocktail, used Makers Mark bourbon

The High Road

1 1⁄2 oz Scotch, Auchentoshan 3 Wood
1⁄2 oz Pear eau de vie
3⁄4 oz Lemon juice
3⁄4 oz Simple syrup
2 oz Soda water
Instructions

Shake, strain, serve over soda and ice shard in a Collins.

Notes

A highball served at the Auchentoshan Switch Northeast Regional Heat.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Clover Club, Brooklyn, NY.
Source reference

In person

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Both the Scotch and the Pear are rather understated. Of course, boozy lemonade is always great!
  • Delicious, great mix of flavors, not overly sweet at all, will make again, maybe with a bit of cinnamon syrup instead.
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