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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Original Pisco Sour

3 oz Pisco, Tabernero Quebranta
1 oz Gomme syrup, Jarabe Vargas
1 oz Lime juice
1 oz Egg white
1 dr Bitters, Angostura (as garnish)
Instructions

Blender all ingredients for 10 seconds. Then in other recipient with ice refresh for 10 seconds. Serve in the glass without ice.
Put one drop of Angostura Bitter on top.

History

Pisco Sour was created by a American, more or less 90 years ago. His name was Victor Morris.
Pisco comes from the Quechua word "Piskos" which means bird.

Yields Drink
Year
1920
Authenticity
Unknown
Creator
Victor Morris, Morris' Bar, Lima Peru
Curator rating
Not yet rated
Average rating
5 stars
(6 ratings)
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Zachary Pearson commented on 11/14/2013:

Curated this slightly. Added garnish to the ingredients. Cleaned up the "creator" attribution. Added date as 1920 (which is around 90 years ago - see the other Pisco Sour in KC). Changed drink from Original Creation to Unknown.

A few questions - would a 1920's era Victor Morris have had a blender to mix this drink? Can you clarify the step after the blending? It sounds like the intent is to shake the blended ingredients over ice for 10 seconds, then strain into a glass.

Thanks,

Zachary

drinkingandthinking commented on 7/15/2022:

I also doubt the use of a blender, although the gomme syrup seems legit. I personally like the classic sour ratio of 4:2:1

Adonis (PX)

1 1⁄2 oz Oloroso sherry
1 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Pedro Ximénez Sherry
1 twst Orange peel (as garnish)
Instructions

Stir, strain, up, twist.

Notes

A take on the Adonis matching dark and bold wines and cutting the sweet vermouth with Pedro Ximénez sherry.

Yields Drink
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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