The Alpine Rabbit

1 1⁄2 oz Bourbon
3⁄4 oz Carrot juice
1⁄2 oz Lemon juice
1⁄2 oz Walnut Liqueur, Nux Alpina
1⁄2 oz Demerara syrup
1 pn Fleur de sel (as garnish)
1 sli Ginger (as garnish)
Instructions

Shake w/ ice, strain into a rocks glass w/ a king cube. Garnish with ginger

Notes

I prefer this recipe with a few dashes of Angostura

Picture of The Alpine Rabbit
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Cory Baldwin
Source reference

http://www.saveur.com/article/wine-and-drink/friday-cocktails-the-alpin…

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Ye tot try
  • Made with Nocino from Skip Rock. If you love carrot juice and bourbon, you'll like this one. I think I might like this one better with rye.
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Cliffie commented on 2/21/2020:

This recipe is very different from the one in the Saveur article you linked to (1.5 bourbon, .75 carrot juice, .5 lemon juice, .5 walnut liqueur, .5 demerara syrup, 1 pinch salt). Might have to try both to see which I prefer...

drinkingandthinking commented on 2/26/2021:

I found this poorly balanced with too much lemon and carrot lost - 2 stars. However, upped the carrot and nocino a bit and it was better, like a 3 star. I think with more tweaking this could be amazing. Carrot juice is hard...

Velvet Goldmine

2 oz Mezcal, Del Maguey Vida
1⁄2 oz Falernum, Velvet Falernum
1⁄2 oz Fernet Branca
1⁄2 oz Pineapple juice
3⁄4 oz Lime juice
1⁄4 oz Agave syrup (+)
1 ds Peychaud's Bitters
1 spg Mint (as garnish)
Instructions

Shake, strain over crushed ice, garnish with mint sprig, serve with straws.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Evan Kenney, Temple Bar, Cambridge, MA.
Source reference

http://cocktailvirgin.blogspot.com/2012/06/velvet-goldmine.html

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
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McMillian

2 oz Rye, Rittenhouse
1⁄2 oz Orange Curaçao
1⁄2 oz Orgeat
1⁄4 oz Bénédictine
1⁄4 oz Lemon juice
1 ds Bitters, Angostura
5 lf Mint (1 for garnish)
Instructions

Shake, double strain, up, float remaining leaf.

Notes

Birthday tribute to Chris McMillian using ingredients from his own cocktails.

History

Gaz Regan's Best New Cocktails 2013. via FrogPrincesse on eGullet.

Yields Drink
Authenticity
Authentic recipe
Creator
Geoffrey Wilson, Loa, New Orleans.
Source reference

http://bit.ly/10Bzvhx

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Wrigley's gum-ish.
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Haberdasher (Trick Dog)

1 oz Amontillado Sherry
1 oz Gran Classico
1 oz Sweet vermouth, Carpano Antica Formula
2 ds Orange bitters
1 twst Lemon peel
Instructions

Stir, strain, rocks.

Notes

Also known as the Trick Dog House Aperitif.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Josh Harris and Scott Baird, Trick Dog, SF, CA.
Source reference

http://karanewman.wordpress.com/2013/10/08/fall-bookshelf-4-new-cocktai…

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • A nice drink, but too sweet, probably for most people. I suggest reducing the Antica Formula to 1/2 oz and/or adding Campari..
  • Added 1/10 OZish of A of P - better. 1/4 oz AP may have been too much.
  • Very nice. Seems a bit sweet at first but has a nice bitter finish.
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Port of Call (Tom Macy)

1 oz Gin, Fords
1 oz Ruby Port, Sandeman
3⁄4 oz Lemon juice
1⁄2 oz Cinnamon syrup
1 t Cranberry preserves
1 ds Bitters, Bitter Truth Jerry Thomas’ Own Decanter
1 spg Mint (as garnish)
Instructions

Shake, double strain over crushed ice, garnish with mint sprig and raspberry.

Notes

So I've found two very similar recipes for this, with the main differences being that one calls for Gordon's gin and no bitters and the other calling for bitters, Fords Gin, and and simply "1/2 freshly ground cinnamon bark" rather than 1/2 oz cinnamon bark syrup. Here's the best of both.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Tom Macy, Clover Club, Brooklyn, NY.
Source reference

http://www.howcast.com/videos/510375-How-to-Make-a-Port-of-Call-Cocktai…

Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
From other users
  • Bitters optional. It's one of my favorite holiday drinks, absolutely beautiful w/ garnish, and a guaranteed crowd pleaser. I recommend using the delicious "Sarabeth's Cranberry Relish" for the preserves. — ★★★★★
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Imperial Cocktail

1 1⁄2 oz Gin
1 1⁄2 oz Dry vermouth
1⁄3 t Maraschino Liqueur
1 ds Bitters, Angostura
1 Olive (as garnish)
Instructions

Stir, strain, up, garnish with olive.

Notes

These are Erik Ellestad's interpretations of the volume/ratios.

Yields Drink
Year
1930
Authenticity
Authentic recipe
Creator
Savoy Cocktail Book
Source reference

http://savoystomp.com/2009/01/05/imperial-cocktail/

Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
From other users
  • Made it with an olive, and a skinny quarter ounce maraschino. The bitters give it a pink cast. A pretty nice martini riff, likable.
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Tempus Fugit Fizz

1 1⁄2 oz Gran Classico
1⁄2 oz Gin
2 ds Orange bitters, Regans' orange bitters
3 oz Club soda
1 wdg Lime
Instructions

In an ice-filled Tom Collins glass add all ingredients and stir. Garnish with the wedge of lime

Notes

It's a hybrid fizz/Negroni minus the vermouth

Yields Drink
Authenticity
Your original creation
Creator
El Jefe
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • Really comes together nicely. Wish I'd thunk of it earlier in the summer!
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Wigglesworth

2 3⁄4 oz Bourbon, Maker's Mark (Maker's Mark 46)
3⁄4 oz Simple syrup (Apple-cinnamon syrup)
1⁄2 oz Fernet Branca
2 ds Bitters, Urban Moonshine Maple Bitters
Instructions

Stir with ice, strain into rocks glass.

Notes

To make apple-cinnamon syrup, heat 8.5 oz apple juice with one cinnamon stick until reduced by half. Remove cinnamon stick and add equal part sugar.

Yields Drink
Authenticity
Unknown
Creator
Aaron Butler, Russell House Tavern, Cambridge, MA
Source reference

http://cocktailvirgin.blogspot.com/2010/10/wigglesworth.html

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Boozy and sweet. Surprisingly good. I subbed Buf Trace for whiskey and 1 dash of blk walnut bitters and 1 dash of chocolate bitters.
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B.A.F.

1 oz Speyside Scotch, Macallan 10
1 oz Oloroso sherry, Lustau (Don Nuño)
1⁄2 oz Aperol
1⁄2 oz Gran Classico
1 twst Lemon peel (expressed and discarded)
Instructions

Stir, strain over one large rock in a rocks glass, express and discard lemon twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Eryn Reece, NYC.
Source reference

http://liquor.com/articles/scotch-cocktails/

Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
From other users
  • Delicious and interesting. I feel like this definitely comes together to be much more than the sum of its parts. Almost a little too sweet, but I think it just barely maintains its balance.
  • Well balanced, tasty cocktail!
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Holidays Away

1 1⁄2 oz Islay Scotch, Bowmore Legend
1⁄2 oz Zwack Unicum
1⁄4 oz Bénédictine
1⁄2 oz Honey syrup (2:1)
1 twst Lemon peel
Instructions

Stir, strain over one rock in a rocks glass, express and insert lemon twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Troy Sidle, Pouring Ribbons, NYC.
Source reference

http://liquor.com/articles/scotch-cocktails/

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Very good. I didn't have Bowman's, but used Ardbeg Uigdegail.
  • Plenty of smoke and looooots of honey without being overly sweet. An aromatic Penicillin without the ginger/sour dimensions.
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Shawn C commented on 5/21/2023:

The peat in the Scotch blends well with the Zwack Unicum, the Benedictine extends the herbal palette in a positive way, and the honey adds depth and softens the intensity. The main drawback as written is that there is too much honey sweetness, which completely takes the edge off an otherwise interesting cocktail. The Benedictine provides some sweetness of its own, so I am not sure whether to go to 1:1 honey syrup to compensate, or just drop the amount of 2:1 syrup to 1/4 oz. I used Laphroaig 10yr Islay, my opinion about the honey content might change with a peatier Islay with more iodine notes.

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