Hamilton Park Swizzle

1 oz Applejack (Mango tea-infused)
1 oz Palo Cortado Sherry, Lustau
3⁄4 oz Pineapple syrup (with demerara sugar)
3⁄4 oz Lime juice
1 bsp Falernum
Instructions

Swizzle over crushed ice in a Collins or double old fashioned glass, until frosted. Garnish with a pineapple slice and, optionally, an orchard or other edible flower.

Notes

Add 4 oz. of mango-flavored black tea (Jacob uses SerendipiTea Mango Magnus) to one 750-milliliter bottle of applejack. Let steep for 1 hour. Strain into a clean glass bottle.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Natalie Jacob, Lani Kai, NYC.
Source reference

http://www.imbibemagazine.com/Hamilton-Park-Swizzle-Recipe

Curator rating
Not yet rated
Average rating
Not yet rated
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You Only Live Twice

3⁄4 oz Rye
3⁄4 oz Bonal Gentiane Quina
3⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao
3⁄4 oz Lemon juice
1 rinse Absinthe (or pastis)
1 twst Orange peel (or lemon)
Instructions

Shake, strain, up, twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
FrogPrincesse.
Source reference

http://tartinestotikis.wordpress.com/2013/07/29/you-only-live-twice/

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Agree that Bonal is a bit muted. I like it so may tweak with another .25 next time. Used Muse Verte as rinse.
  • Good. Made with Rittenhouse. The lemon predominated. Perhaps worth trying some rebalancing to steer it further away from a whiskey sour. — ★★★★
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Canephoros commented on 10/12/2015:

Although I forgot the absinthe rinse, I really enjoyed this drink. I used Senior's white Curacao, which I like, and Old Overholt Rye, which I don't like as much as Bulleit's.  But I would say that this drink is my favorite of the 4 or 5 similar recipes I tried out over the weekend (Fernetaboutit, Corpse Defiler 666, Bitter Apricot, Death is not the End).

Stewart commented on 11/30/2016:

The lemon flavor really "pops" without being overly sour.  I feel like the Bonal gets a little lost.

 

Biff Malibu commented on 12/15/2022:

Agree with going skosh on the lemon juice: at the beginning, all flavors were present, but as the drink progressed, lemon dominated.

The 40th Lady

2 oz Gin, Beefeater
1 oz Triple sec, Cointreau
3⁄4 oz Lemon juice
1⁄4 oz Simple syrup
1 ? Egg white
1 ds Jamaican #1 bitters, Bittercube
Instructions

Dry shake, add ice--shake, strain, coupe

History

An on the spot creation/alteration to go with my sweet potato cheesecake at Café Maude in MPLS. A clever take on the classic White Lady with an autumnal spice twist and a "cheesecake-ie" texture

Picture of The 40th Lady
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Altered recipe
Creator
Elliot Manthey, Café Maude Minneapolis
Source reference

http://www.cointreau.com/cocktails/creative-cocktails/white-lady-265.ht…

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Made it with Crude Orange and Fig bitters, a splash of orange blossom water, and not and much simple syrup and called for. U see Citadelle gin. Feedback from my taste tester was it could use something more fruit forward but otherwise good. Good base you experiment from. — ★★★★
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Rusty James

2 oz Rye, Bulleit
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Honey syrup (1:1)
2 ds Peychaud's Bitters
1 twst Lemon peel
Instructions

Combine ingredients and stir with ice for approx. 30 seconds; Strain into a chilled Old Fashioned glass; No Ice; Garnish with a Lemon Twist.

Notes

A little spicy and herbaceous and a little sweet to round out the edges. I especially recommend it for the fall season.

Picture of Rusty James
Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Kevin, Valkyrie, Tulsa, OK, USA
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Forgetfully, Fernet

2 c Ice
1 1⁄2 oz Irish whiskey, Jameson
1 oz Lemon juice
1 oz Ginger (grated)
1⁄2 oz Simple syrup
1 oz Fernet Branca (as float)
1 spg Mint (as garnish)
Instructions

Blend on high for 30 seconds. Pour into a coupe and fill to the rim with Fernet. Garnish with mint sprig.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Gina Chersevani, The Eddy, Washington, DC.
Source reference

http://www.tastingtable.com/multipart_element/national/961

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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The Spaniard in the Rye

1 1⁄2 oz Brandy, Cardenal Mendoza
3⁄4 oz Rye
1⁄4 oz Triple sec, Cointreau
1 pn Salt
Instructions

Stir, strain, up.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Christa & Shaun, Booze Nerds.
Source reference

http://boozenerds.com/2013/10/20/salt/

Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
From other users
  • Think I overdid the salt--in an all-hooch drink like this, it doesn't take much. The Booze Nerds have far more subtle palates than I--I didn't get much out of this, though as it warmed it became more interesting.
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Bouquet

1 1⁄2 oz Cognac, Louis Royer VSOP Force 53
1 oz Oloroso sherry, Lustau
1⁄2 oz Falernum, Velvet Falernum
1⁄2 oz Lemon juice
1 bsp Grade B maple syrup
3 sli Pear (as garnish)
Instructions

Shake, strain into an old fashioned glass over one large rock, garnish with a pear fan.

History

Winner of Louis Royer Cognac's "Show Me The Proof" Cocktail Contest.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Tim Cooper, Gold Bar, NYC.
Source reference

http://www.flickr.com/photos/61961064@N03/8030348096/in/set-72157631637…

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Edible Pantries

1 1⁄2 oz Brandy, Pierre Ferrand 1840
1⁄4 oz Fernet Branca
1⁄8 oz Grade B maple syrup
1⁄8 oz Apple cider vinegar
1 ds Bitters, Angostura
1 pn Cinnamon (as garnish)
Instructions

Build in an old fashioned glass with a large cube of ice and garnish with freshly ground cinnamon.

Notes

Now I get the name.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Mark Brinker and Jessica Tessendorf, The Barrelhouse Flat, Chicago, Il.
Source reference

http://www.seriouseats.com/recipes/2013/11/edible-pantries-cognac-ferne…

Curator rating
Not yet rated
Average rating
3 stars
(7 ratings)
From other users
  • Absolutely wonderful on the nose! Taste is nicely balanced too, but careful with the FB. Might try a quick stir and strain next time, to start the drink off cooler. — ★★★★
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Backpedal

1 1⁄2 oz Pineau des Charentes
1⁄2 oz Byrrh
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
1 ds Blood Orange Bitters
1 rinse Absinthe
1 twst Orange peel (flamed)
Instructions

Stir, strain into absinthe-rinsed cocktail glass, express and insert flamed peel.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Shaher Misif, Cantina, SF, CA.
Source reference

http://bit.ly/I0I0jI

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • Pretty overwhelmingly orange - the PdC and Byrrh get lost underneath the curacao, bitters, and twist.
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Port of SF

1 1⁄2 oz Madeira
1⁄2 oz Lime juice
1⁄2 oz Ginger syrup
3 oz Pilsner, Prima Pils
Instructions

Shake, double strain, rocks, top with beer, float two lime wheels as garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Mikha Diaz and Michael Cecconi, Two Sisters Bar & Books, SF, CA.
Source reference

http://www.tastingtable.com/entry_detail/chefs_recipes/15407

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Used ginger liqueur. Good but not much more than the sum of its parts.
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