Balmy Night

1 oz Sherry, Lustau Dry Amontillado
1 oz Jamaican rum, Appleton Estate V/X
1⁄2 oz Orange juice
1⁄4 oz Curaçao
1⁄4 oz Allspice Dram, St. Elizabeth
1 ds Bitters, Angostura
1 twst Orange peel
Instructions

Shake, strain, up, twist.

History

Combination of the Balm and Kingston Heights cocktails.

YieldsDrink
Year
2009
Authenticity
Authentic recipe
Creator
Frederic Yarm, cocktail virgin slut
Source reference

http://cocktailvirgin.blogspot.com/2009/12/balmy-night.html

Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • The rare tasty orange juice drink. A model of a balanced cocktail: every ingredient plays a role. — ★★★★★
  • Very nicely balanced. Not too boozy, not too sweet, not too citrus. The allspice on the tail is just right.
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  • American Beauty — Cognac, Dry vermouth, Ruby Port, Green Crème de Menthe, Orange juice, Grenadine
  • Burnt Fuselage — Cognac, Dry vermouth, Orange liqueur, Lemon peel
  • Pico de Orizaba — Reposado Tequila, Cappelletti Aperitivo, Dry vermouth, Aromatized wine, Bitters
  • Backpedal — Pineau des Charentes, Byrrh, Curaçao, Blood Orange Bitters, Absinthe, Orange peel

Blue Collar Cocktail

2 oz Rye
1⁄2 oz Sweet vermouth
1⁄4 oz CioCiaro
1⁄4 oz Maraschino Liqueur
2 ds Orange bitters
2 ds Bitters, Angostura
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, coupe, twist.

History

Sam Ross claims Madrusan came up with this drink by accidentally combining the recipes for a Brooklyn and a Liberal cocktail.

YieldsDrink
Year
2008
Authenticity
Authentic recipe
Creator
Michael Madrusan, Milk & Honey, NYC, 2008.
Source reference

Sam Ross' Bartender's Choice app for iOS.

Curator rating
Not yet rated
Average rating
4 stars
(24 ratings)
From other users
  • a bit sweet, maybe skinny 1/4 on the Maraschino next time.
  • TRY THIS
  • Improved with 1/2 oz dry vermouth.
  • Really good. Other ingredients pull peanut butter out of the Rittenhouse I used. Appealing finish.
Similar cocktails
  • Heathen VC — Rye, Armagnac, Sweet vermouth, Triple sec, Bitters, Absinthe
  • Greenpoint — Rye, Sweet vermouth, Herbal liqueur, Bitters
  • Carroll Gardens — Rye, Sweet vermouth, Amaro Nardini, Maraschino Liqueur, Lemon peel
  • McClellan's Curse — Rye, Sweet vermouth, Absinthe, Bitters, Allspice Dram
  • The Front Street — Rye, Ramazzotti, Sweet vermouth, Maraschino Liqueur, Maraschino cherry

A Warming Sensation

1 1⁄2 oz Irish whiskey, Redbreast
3⁄4 oz Luxardo Fernet
1⁄2 oz Crème de Cacao, Tempus Fugit
8 dr Bitters, Bitters Old Men (Macadamia Nut)
Instructions

Build in snifter and stir.

Notes

This is a room temperature cocktail. If it's too hot you can stir and strain, but add a little more whiskey to taste.

YieldsDrink
Year
2013
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(7 ratings)
Similar cocktails

Used Fernet Branca - perhaps the menthol with that one is too strong. Could see a lemon peel adding to it. 

Didn't have Macadamia bitters, so used chocolate bitters to avoid introducing anything totally foreign to the drink. A great recipe, but hard to describe. More than the sum of its parts, which are all recognizable in the taste. It's a drink that makes you think.

Nice to find a recipe specifically calling for Luxardo Fernet now that I've acquired a bottle to explore beyond Fernet Branca.

Pêcher du Soleil

1 1⁄2 oz Light rum, Plantation 3 Star
3⁄4 oz White Peach Shrub (*homemade)
3⁄4 oz Lime juice
1⁄2 oz Peach liqueur, Edmond Briottet
1⁄4 oz Ginger liqueur, Domaine de Canton
1 rinse Lemon Tree Bitters, Bittercube
Instructions

Shake, rinse, strain, up.

Notes

*for any cold-process shrub: mix equal parts fruit/peel/herb with sugar and apple cider/red wine vinegar; let stand in a mason jar at room temp for 2 days, strain and re-jar; refrigerate for two weeks and keep for 6 months +

Picture of Pêcher du Soleil
2011 Kindred Cocktails
YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
From other users
  • Use 1oz peach liqueur, a light .5 oz balsamic vinegar, .5 oz mezcal
Similar cocktails
  • Ru-Pear — Vodka, Pear liqueur, Lime juice
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  • Georgita — Tequila, Peach liqueur, Herbal liqueur, Lime juice
  • Everyman Afterall — Blended rum, Peach liqueur, Apple brandy, Orange bitters, Peach bitters, Lime juice, Lemon juice, Lime
  • Soltera — Tequila, Pear liqueur, Herbal liqueur, Rhubarb bitters, Lime juice

Antigua Plaza

3⁄4 oz Rum, Banks 7
3⁄4 oz Bourbon, Buffalo Trace
3⁄4 oz Sweet vermouth, Casa Mariol Vermut Negre
1⁄4 oz Bénédictine
1 ds Orange bitters, Regans' orange bitters
1 ds Bitters, Angostura
Instructions

Stir all ingredients. Strain into chilled rocks glass. Garnish with orange peel

Picture of Antigua Plaza
YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
From other users
  • Too sweet
  • Try with a little more Aromatic bitters
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  • Coal Train — Rye, Rhum Agricole, Crème de Banane, Amargo-Vallet, Lemon peel
  • Red Head — Rye, Cognac, Sweet vermouth, Campari, Maraschino Liqueur, Averna, Herbal liqueur, Lemon peel
  • Blind Man's Bluff — Bourbon, Martinique Rum, Bitters, Coconut palm syrup, Orange peel, Clove
  • Reverse Brooklyn (Erik Ellestad) — Sweet vermouth, Bourbon, Bigallet China-China, Maraschino Liqueur
  • Christmas Bonus — Bourbon, Curaçao, Sweet vermouth, Allspice Dram, Bitters, Orange peel

Francis the Mule

2 oz Bourbon
1⁄2 oz Orgeat
1⁄2 oz Lemon juice
1⁄2 oz Coffee (strong, cold)
2 ds Orange bitters
1 twst Lemon peel
Instructions

Shake, strain, up, twist.

YieldsDrink
Year
2003
Authenticity
Authentic recipe
Creator
Ted Haigh
Source reference

http://looka.gumbopages.com/2003/02/25/francis-the-mule/

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
Similar cocktails

Bitter About My Hot Friend

2 oz Reposado Tequila
3⁄4 oz Lemon juice
3⁄4 oz Agave syrup
3⁄4 oz Campari
3 dr Pepper tincture (habenero, to taste)
1 twst Lemon peel
Instructions

Shake, double strain, rocks, ice, twist.

Notes

Habenero tincture recipe at link.

YieldsDrink
Authenticity
Authentic recipe
Creator
Mattias Hagglund, Heritage, Richmond, VA.
Source reference

http://www.imbibemagazine.com/Bitter-About-My-Hot-Friend-Recipe

Curator rating
Not yet rated
Average rating
Not yet rated
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  • Scorched Earth — Reposado Tequila, Mezcal, Santa Maria al Monte, Peychaud's Bitters, Lime juice, Agave syrup, Ice
  • Penicillina — Tequila, Mezcal, Lime juice, Agave syrup, Ginger
  • St. John's Santa Fe — Blanco tequila, Añejo tequila, Lime juice, Agave syrup, Cucumber, Cilantro, Green Tabasco

Cherry Russell

1 oz Cognac
1 oz Gin
3⁄4 oz Aromatized wine, Cocchi Americano
1⁄2 oz Sour cherry syrup
3 ds Peychaud's Bitters
1 twst Lemon peel (Garnish)
1 Cherry (Garnish)
Instructions

Stir, up, coupe. Discard peel after expressing.

History

Was challenged by a friend to make something with sour cherry. Named it for Jerry Russell, a friend and colleague who passed away recently.

YieldsDrink
Authenticity
Your original creation
Creator
Christopher Bevins
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • We did some customization: added some lime, substituted Lillet (since we have it). But like the sour cherry. — ★★★★
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I had just made some tart red cherry syrup and was looking for cocktail ideas when I came across the "Cherry Russell". Only thing was I was all out of Cocchi Americano, so I subbed in Dolin Dry vermouth and added 2 tiny drops of gentian extract to make up for the difference in bitterness. Works great! The sweet/tart syrup blends nicely with the cognac which together plays well off the light and herbal gin and vermouth, with those little drops of gentian bringing in an almost intangible wispper of bitterness.

Bevx commented on 2/09/2014:

Glad you liked it! Your substitution seems both appropriate and delicious in its own right... The gin/cognac combo felt a little weird "on paper," but after having some success with this drink, it's something I've been meaning to explore further.

SAMCRO

1 1⁄2 oz Bourbon, Bulleit (10 year)
1⁄2 oz Cinnamon Schnapps liqueur, Goldschlager
1⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Aromatized wine, Cocchi Vermouth di Torino
3 ds Peychaud's Bitters
1 Maraschino cherry (muddled)
1 spl Club soda (light)
Instructions

Mix, stir w/ ice, strain into a lowball glass w/ a king cube and crushed maraschino cherry, top with a very light splash of club.

Notes

Make sure to bust the cherry up good

History

My "Sons of Anarchy" homage. Smooth bourbon, mild cinnamon, and bitter spice. It should be consumed while wearing leather.

Picture of SAMCRO
2011 Kindred Cocktails
YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
Similar cocktails
  • new in fashion — Bourbon, Averna, Cherry lambic beer, Sugar, Orange
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Curated slightly - changed 10 year old Bourbon, Bulleit to Bourbon, Bulleit, with a note that the 10 year is specified.

Choke Me Like You Love Me

2 oz Rye
1⁄2 oz Cynar
1⁄2 oz Pedro Ximénez Sherry
1 ds Absinthe
Instructions

Stir, strain, up or old fashioned with no rock, optional grapefruit or lemon twist, expressed and discarded.

Notes

A split base of rye and brandy works well too.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(28 ratings)
From other users
  • Decent sweetness, slightly bitter, well balanced
  • Spicy, dry, bitter. Good dessert cocktail. Could maybe split rye/bourbon, or reduce Cynar for a more rounded drink.
  • Worth trying again to see if it grows on me.
  • Made with 1/2 Torres 5 year brandy and worked pretty well
  • You can achieve a flavor like this without using sherry, but I like drinks in this style. Spicy whiskey manhattan with some herbal/fruity undertones. Nicely done. — ★★★★
  • Rufus is a fan. — ★★★★★
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This is delicious. I wil definitely make it again. It does need something a little bit more. Not sure what. Maybe cracked black pepper?

Can we change the name here? It may normalize violence against women .

I appreciate the concern about normalizing violence against women, particularly when it's already normalized widely in bars, and and when even craft cocktail culture (especially on the home hobbyist side) remains disappointingly male-coded.
I'm queer, I've served this drink under this name at queer events, and the name itself came courtesy of a queer woman, and in those contexts the name feels appropriate and understood in the right spirit. Your mileage may vary, and I welcome anyone who makes or serves this to call it whatever they like.

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