The Sure Thing

1 1⁄2 oz Gin, Tanqueray 10 (chamomile-infused)
3⁄4 oz Aromatized wine, Cocchi Americano
3⁄4 oz Lemon juice
1⁄2 oz Bianco Vermouth, Dolin
1⁄2 oz Honey syrup (1:1)
Instructions

Shake, strain, up, garnish with a thyme sprig speared through a cucumber slice.

Notes

To make the chamomile infusion, combine 3 ounces of dried chamomile flowers (whole buds if possible) with a 750-mL bottle of Tanqueray No. Ten Gin in a large container. Cover, and let stand overnight. Strain out the chamomile and rebottle.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Charles Joly, The Aviary, Chicago, IL.
Source reference

http://liquor.com/articles/raising-the-bar-charles-joly/

Curator rating
Not yet rated
Average rating
Not yet rated
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Drunken Helmsman

1 1⁄2 oz Overproof rum, Plantation
1 oz Lime juice
1⁄2 oz Maple syrup
1⁄2 oz Falernum
1⁄2 oz Amaro Meletti
1 spg Mint (as garnish)
Instructions

Shake, pour unstrained into a rocks glass, garnish with a mint sprig and a zig zag orange peel.

Pictured: Bartender
Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Jason Alexander, Tacoma Cabana, Tacoma, WA.
Source reference

http://www.youtube.com/watch?v=JdSQZbuUDuA

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Haresfur and Tonic

1 oz Gin
1 oz Fernet Branca
2 oz Tonic water, Boylan Cascade Tonic water
1 wdg Lemon (squeezed and dropped in)
Instructions

Build in glass over ice, topping with the tonic, and squeezing and dropping in the lemon wedge.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
haresfur, eGullet forums; named by Chris Taylor
Source reference

http://forums.egullet.org/topic/145765-drinks-2013-part-2/?p=1943231

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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gkramer66 commented on 12/26/2013:

Tried it with Fernet first, then Ramazotti, which I liked better. Excellent.

Clockwork Orange

1 oz Orange juice
1 oz Orange bitters, Regans' orange bitters
1⁄2 oz Brandy, Pierre Ferrand 1840
1 twst Orange peel (shaken)
Instructions

Shake, strain into a julep cup over pebble ice, garnish with another orange peel.

Yields Drink
Authenticity
Authentic recipe
Creator
Neal Bodenheimer, Bellocq, New Orleans, LA.
Source reference

http://liquor.com/articles/raising-the-bar-neal-bodenheimer-kirk-estopi…

Curator rating
Not yet rated
Average rating
1.5 stars
(2 ratings)
From other users
  • Not bad. Very Orangey, a little bitter. Not particularly interesting, but a fun way to use a bit of orange juice or something.
  • Oof. Does not work at all for me.
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The Tokyo Dagger

2 oz Japanese Whisky, Yamazaki 12
1⁄2 oz Bonal Gentiane Quina
1⁄2 oz Pedro Ximénez Sherry
Instructions

Stir, strain, up, garnish with a cherry or a lemon zest.

Yields Drink
Authenticity
Authentic recipe
Creator
Sean Kenyon, Williams & Graham, Denver, CO.
Source reference

http://web.archive.org/web/20170718085257/http://liquor.com/articles/ra…

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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Sforzando

1 oz Rye, Rittenhouse 100
3⁄4 oz Mezcal, Del Maguey Chichicapa
1⁄2 oz Dry vermouth, Dolin
1⁄2 oz Bénédictine
1 ds Bitters, Bittermens Xocolatl Mole
1 twst Orange peel (as garnish)
Instructions

Stir, strain, up, twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Eryn Reese, Mayahuel, NYC.
Source reference

http://liquor.com/articles/raising-the-bar-eryn-reece/

Curator rating
4 stars
Average rating
4 stars
(21 ratings)
From other users
  • Complex, spicy, smoky. Nice festive zing.
  • Boozy, but balanced. Everything plays well in this one. Cheers!
  • Death and Co.
  • Death and Co. uses two dashes mole bitters, but I usually find 2 dashes overwhelming
  • Smoky, with good balance of sweetness
  • Dry and complex as was mentioned. Well balanced for a drinker down with smoke (I used Vida).
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  • Spaghetti Western #2 — Bourbon, Sweet vermouth, Mezcal, Strega
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Jennx commented on 1/03/2015:

I did an absinthe rinse and added orange bitters. Really like it,

Primavera al Pisco

2 oz Pisco, Tabernero Quebranta
3 oz Orange juice
3 oz Pineapple juice
1 ds Grenadine
1 sli Orange
1 Cherry
Instructions

In a Long drink glass with ice, add the Pisco, Orange Juice, pineapple Juice and the last un dash of grenadine.
For decoration un slice of orange with a cherry.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Tastes like a tropical juice mix - you wouldn't have any idea there was alcohol in there...so potentially pretty lethal!
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Safira Stone

2 oz Vodka, Absolut
2 oz Parfait Amour, Bols
2 oz Dry white wine
1 Cherry (decoration)
Instructions

In a mix glass add all ingredients.
Serve in martini glass.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Yuletidal Wave

20 oz Pineapple juice
7 1⁄2 oz Lemon juice (or to taste)
2 1⁄2 oz Simple syrup (rich turbinado, or to taste (see note))
5 oz Brandy
10 oz Bourbon
10 oz Gold rum, Cockspur 12
10 oz Pear liqueur, Rothman & Winter Orchard Pear
5 oz Licor 43
2 1⁄2 oz Allspice Dram, St. Elizabeth
2 Pear (diced into 1/2-inch pieces)
1⁄2 t Cinnamon (ground, for garnish)
Instructions

Combine all ingredients except pear and cinnamon in an airtight glass container and stir to combine. Refrigerate until ready to use (no more than 4 hours). At serving time, pour over ice into a punch bowl and add pear cubes and sprinkle cinnamon on top.

Notes

To make rich turbinado simple syrup, add 2 parts turbinado sugar to 1 part water and boil until dissolved. Store in an airtight container.

Yields Drink
Authenticity
Authentic recipe
Creator
Created by Martin Cate, owner of Forbidden Island Tiki Lounge in Alameda.
Source reference

http://www.sfgate.com/food/recipes/detail/?p=detail&rid=17401&sorig=qs

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Subbed falernum for turbinado syrup, St George Spiced Pear for R&W Pear liqueur, added dashes of Angostura & Bittermens Tiki bitters. Also works great as a base for a tropical holiday bubbly cocktail, with champagne / cava / prosecco as a topper.
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sheri commented on 11/22/2013:

The original article says it makes 10 servings, I changed to 20 for easier scaling - makes 20 drinks.

Falling Sun Manhattan

2 oz Bourbon, Buffalo Trace
1⁄4 oz Cassis
1⁄4 oz Nocino
1⁄4 oz Sweet vermouth, Vya
1 ds Bitters, Bittercube Bolivar
1 ds Orange bitters, Regans' orange bitters
1 twst Orange peel (as garnish)
Instructions

Stir, strain, one large rock, express and insert twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
muse of doom, feu de vie
Source reference

http://feu-de-vie.blogspot.com/2013/11/impromptu-falling-sun-manhattan…

Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
From other users
  • Nice Manhattan!
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MOJO1229 commented on 3/31/2021:

 

This drink, like a TRUE Manhattan, is a pleasant before dinner drink, and contemplative in nature. But don't be fooled, for while it is a good drink, it is not a Manhattan. Don't, however, let this dissuade you from trying this drink. Buffalo Trace comes through despite the presence of Vya sweet vermouth; the Nocino, however, is hidden, which is too bad. Perhaps a "fat" 1/4 oz" is needed. My only other thought is to try Vya bianco vermouth, to tone down the sweetness. Otherwise, I rated this drink at 3.5.

 

Shawn C commented on 9/04/2023:

I used Nux Alpina, Dolin Rouge, along with Massenez Creme de Cassis. This worked very well--surprisingly so, based on the tepid ratings others have given before. Maybe it was due to the specific combination? Potent, with a baked pecan/walnut flavor and nose, currant/raisin notes, and some bitterness throughout. It is more complex than that simple description. I would give this a 4.5 if I could, but since my wife really liked it I'll bump it to a 5.

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