Hummingbird

3⁄4 oz Gin
3⁄4 oz Campari
1⁄2 oz Elderflower liqueur, St. Germain
1⁄4 oz Sweet vermouth
1 wdg Orange
Instructions

Combine in Collins, fill with crushed ice, swizzle, garnish with orange wheel.

YieldsDrink
Authenticity
Authentic recipe
Creator
Brooks Reitz, FIG, Charleston, SC.
Source reference

http://imbibemagazine.com/Hummingbird-Recipe

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Nope. Too bitter. Even cut the Campari in half and used Bombay instead of Tanquary.
  • Reminds me of an Aperol negroni.
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ekivi commented on 4/11/2020:

Didn't have a orange wheel so I included a splash of orange juice.  Very good. 

The Study

1 oz Rye, Russell's Reserve
1 oz Calisaya
1⁄2 oz Fernet Branca
1⁄2 oz Sweet vermouth, Cocchi Vermouth di Torino
1 ds Bitters, Bittermens Burlesque
1 rinse Scotch, Compass Box Peat Monster
1 twst Orange peel (flamed)
Instructions

Stir very briefly with only a cube or two of ice, and strain into a chilled and Scotch-rinsed glass over one large rock. Flame orange peel and drop in.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Nick, The Straight Up.
Source reference

http://drinkstraightup.com/2013/06/24/the-study/

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
From other users
  • Very good. Add to menu. Made w/ Elijah Craig, Cocci, Connemara Rinse, Meyer Lemon, Angostura. Try flamed orange next time (didn't have.)
  • Virtue/ Knowledge
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Just made this as I was given some Calisaya. I made three modifications, the first two out of necessity and the third of desire. 1st - I did not have Fernet on hand so I doubled the vermouth (Dolin). 2nd - Also did not have Bitterman's Burlesque so I used CRUDE "Lindsay" (Pecan, Magnolia, Habanero). I tasted the drink at this point and found it pretty good. 3rd - I added a teaspoon of fresh lemon juice. The whole drink came together and is now rather good. I will make this again, and try to have the correct ingredients on hand...and a lemon just in case :)

Gentian Dream

1 oz Aperol
1 oz Bonal Gentiane Quina
1 oz Cynar
1⁄2 oz Calisaya
1⁄2 oz Salers Gentiane
4 dr Celery bitters
2 ds Bitters, Urban Moonshine original
Instructions

Stir, strain, up.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Nick, The Straight Up.
Source reference

http://drinkstraightup.com/2013/04/21/gentian-dream/

Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
From other users
  • Actually on the sweeter side with a lot of herbal/pine-like overtones. I'd consider subbing Campari for Aperol to bring down sweetness, or use 3/4 oz. of the 3 most prominent ingredients.
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bza commented on 9/04/2013:

How's that Calisaya? I think K&L called it Grand Marnier meets Nonino, which sounds ok but a little sweet.

I haven't tried it, though I'm curious to; the blog linked mentions it's similar in sweetness and texture to Gran Classico, though with a lingering syrupy residue on the tongue. As you mention, Driscoll at K&L's a fan.

Suburban

1 1⁄2 oz Rye
1⁄2 oz Dark rum
1⁄2 oz Port
1 ds Orange bitters
1 ds Bitters, Angostura
YieldsDrink
Year
pre-prohibition
Authenticity
Authentic recipe
Creator
A. S. Crockett, Old Waldorf-Astoria Cocktail Book.
Source reference

http://www.esquire.com/drinks/suburban-drink-recipe

Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
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Embajador

1 1⁄2 oz Dark rum
3⁄4 oz Cynar
1⁄2 oz Brown sugar coffee syrup
1 ds Bitters, Bittermens Xocolatl Mole
Instructions

Stir, strain, coupe, optional lemon or orange twist.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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  • Tre Flip — Virgin Islands Rum, Cynar, Bitters, Coffee, Demerara syrup, Whole egg
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Blushing Cecilia

3⁄4 oz Aperol
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Apple brandy, Clear Creek
3⁄4 oz Lemon juice
3⁄4 oz Gin, Hendrick's
2 ds Bitters, Angostura
1 spl Club soda
1 twst Lemon peel
Instructions

Quick shake of all ingredients but soda and twist with ice. Pour over fresh ice in a rocks glass. Float with soda and garnish with twist.

Notes

This drink degrades gracefully with water.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Karen Richardson, Seattle, WA
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Very balanced. So good. We also went tiki style with this by adding chinese 5 spice, also really good. — ★★★★★
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Ruby Red

1 1⁄2 oz Campari
3⁄4 oz Dry vermouth, Noilly Prat
3⁄4 oz Ramazzotti
1⁄2 oz Lemon juice
1 1⁄2 oz Seltzer water (To taste)
Instructions

Add all ingredients (except seltzer) to shaker, shake on ice, double strain into highball glass with ice. Top with seltzer water to taste.

Notes

This cocktail would also be great as a punch.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Mark Barber
Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • phenomenal americano alternative
  • Event better than an americano — ★★★★★
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Kind of like cranberry juice. Going heavier on the Ramazzotti makes it better.

Maharaja Buck

1 1⁄2 oz Gin (cardamom infused, see note)
1 oz Lime juice
3⁄4 oz Simple syrup (turmeric infused, see note)
1⁄2 oz Tamarind jam (see note)
3 oz Ginger beer (to top)
1 sli Lime (wheel, as garnish)
Instructions

Shake everything except ginger beer, strain into an ice filled Collins glass, top with ginger beer.

Notes

So Matt doesn't remember the recipes for the ingredients, so I'll take a swing at them. For the gin, I'd either use something like Small's that is super cardamom, or infuse a tablespoon of lightly crushed green cardamom pods into a London Dry gin until it's flavored. For the turmeric syrup, I would think it's a 2:1 simple with the addition of 1 teaspoon of grated turmeric per each cup of sugar. For the tamarind jam, dissolve tamarind paste with barely enough hot water to remove fibers and seeds, then add sugar back to it to make it thick and jammy.

YieldsDrink
Authenticity
Unknown
Creator
Matt Tanner, Anvil Bar & Refuge, Houston, TX
Curator rating
5 stars
Average rating
Not yet rated
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Cuzco

2 oz Pisco, Barsol
3⁄4 oz Aperol
3⁄4 oz Simple syrup
1⁄2 oz Lemon juice
1⁄2 oz Grapefruit juice
1 rinse Kirschwasser
1 twst Grapefruit peel (as garnish)
Instructions

Shake, strain into kirschwasser-washed, ice-filled highball glass, garnish with grapefruit peel.

YieldsDrink
Year
2007
Authenticity
Authentic recipe
Creator
Julie Reiner, NYC.
Source reference

http://www.cocktailchronicles.com/2009/04/22/3030-6-cuzco/

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • A good drink. I used 3/8oz simple and found it sweet enough for me. Not sure I could detect such a small amount of Kirschwasser given its mild flavor and the drink's other strong flavors. — ★★★★
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Curated this: Merged the Barbary Lights into this drink - the Cuzco erroneously had lime juice instead of the lemon juice at the cited link. Changed lime juice to lemon juice. Thanks,  Zachary

Nice, but a bit sweet. A bit less simple syrup (1/2 oz.), plus a bit more lemon (3/4 0z.) and I actually upped the kirsch to 1/4 oz.

Electric Pink Fields

2 oz Light rum, Oronoco
1 oz Lime juice
1⁄2 oz Cassis, Massenez
8 lf Tarragon
Instructions

Lightly crush tarragon leaves in lime juice in shaker, add ice and other ingredients, shake and strain into a chilled cocktail coupe, garnishing with another tarragon leaf.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Elana, Stir & Strain.
Source reference

http://stirandstrain.com/2013/08/31/electric-pink-fields/

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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