Albert Park Swizzle

1 oz Blanco tequila
1 oz Bourbon
3⁄4 oz Ginger syrup
3⁄4 oz Lime juice
1⁄4 oz Falernum
4 ds Bitters (to top)
1 spg Mint (as garnish)
Instructions

Shake with ice, strain over crushed ice in a tall glass, swizzle, top with 4-5 dashes bitters, garnish with mint, serve with straw.

YieldsDrink
Year
2012
Authenticity
Authentic recipe
Creator
Randy Hanson, Summit Sips.
Source reference

http://summitsips.com/2012/05/drink-of-the-week-albert-park-swizzle/

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
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This is really tasty, but to me it tastes mostly like a gingery whiskey sour. What I'm really missing is the tequila.

Pearl Button

2 oz Cachaça, Mae de Ouro
3⁄4 oz Aromatized wine, Lillet Blanc
1⁄2 oz Lime juice
1 1⁄2 oz Lemon soda, San Pellegrino
1 sli Grapefruit
Instructions

Shake, strain into a Collins with an ice shard, top with soda, garnish with half a grapefruit wheel, serve with straw.

YieldsDrink
Authenticity
Authentic recipe
Creator
John Deragon, PDT, NYC.
Source reference

http://www.foodrepublic.com/2011/08/19/pearl-button-cocktail-recipe

Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
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The Coal Miner

1 1⁄2 oz Islay Scotch, Lagavulin 16
3⁄4 oz Campari
1⁄2 oz Averna
1⁄4 oz Honey syrup (Scant 2:1)
2 ds Peychaud's Bitters
Instructions

Stir on ice. Up or on a big rock. Lemon Peel.

YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
Fransos
Curator rating
Not yet rated
Average rating
4.5 stars
(15 ratings)
From other users
  • Used Laphroiag Lore as it's my favorite smoky scotch. Delicious, high level cocktail
  • As advertised. Bitter and sweet with a ton smoke. Gets better as it get watered down over time. Made w/ Laphroig Select. 3.5★ I'd like to try again w/ Gran Classico instead of Campari.
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excellent drink. I added 1/2 ounces of Fresh grapefruit juice but excellent.

After Hours (Branca Maid)

1 oz Bourbon
1 oz Fernet Branca
1 oz Ginger beer
3⁄4 oz Lime juice
1⁄2 t Bénédictine
1⁄2 t Allspice Dram
2 sli Cucumber
2 spg Mint (one as garnish)
Instructions

Slap mint, muddle cuke, shake, double strain, top, garnish.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
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Balboa

1 1⁄2 oz Añejo rum, Ron Abuelo
1⁄2 oz Ginger liqueur, King's Ginger
1⁄2 oz Pedro Ximénez Sherry, Lustau
1⁄2 oz Lemon juice
1 ds Allspice Dram, St. Elizabeth
Instructions

Shake with ice and strain into a cocktail glass.

YieldsDrink
Authenticity
Authentic recipe
Creator
Sahil Mehta, Estragon, Boston MA
Source reference

http://cocktailvirgin.blogspot.com/2013/08/balboa.html

Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
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Blackberry-Mint Julep

1⁄2 c Mint
1 pt Blackberry
6 T Sugar
1⁄2 c Bourbon
4 c Ice cubes (small)
4 spg Mint
Instructions

STEP 1
Roughly chop mint leaves.

STEP 2
Puree the mint, blackberries, and sugar in a blender. Press through a fine sieve into a bowl; discard seeds.

STEP 3
Rinse blender, then return puree to blender, and add bourbon and small ice cubes; blend until smooth. Divide mixture among 4 glasses. Garnish each with a mint sprig

History

Like the original, our julep features bourbon infused with mint. But this drink's signature sweetness is tempered by the tartness of blackberries, which also tint it a gorgeous shade of purple. Another twist: Our cocktail is blended with -- rather than served over -- ice, creating a slushy texture

Picture of Blackberry-Mint Julep
YieldsDrink
Authenticity
Unknown
Source reference

http://marthastewart.com
http://www.marthastewart.com/274402/signature-cocktails/@center/276959/…

Curator rating
Not yet rated
Average rating
Not yet rated
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Black Flip

2 oz Stout (Brooklyn Black Chocolate Stout)
1 1⁄2 oz Virgin Islands Rum, Cruzan Blackstrap
1⁄2 oz Demerara syrup
1 Whole egg
Instructions

Add all ingredients to a mixing glass, and stir to decarbonate beer. Dry shake ingredients, then add ice and shake again. Strain into glass and garnish with grated nutmeg.

YieldsDrink
Year
2007
Authenticity
Unknown
Creator
Jim Meehan
Source reference

The PDT Cocktail Book

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Tried this with 1/2 ounce of Wondermint substituted for 1/2 ounce of the rum.  Very tasty! 

Norwegian Paralysis

1 oz Aquavit
1 oz Rum
1 1⁄2 oz Pineapple juice
1⁄2 oz Lemon juice
1⁄2 oz Orange juice
1⁄4 oz Orgeat
1⁄4 oz Simple syrup
1 wdg Lemon (garnish)
Instructions

Fill Collins glass with ice. Shake ingredients with ice, then strain into Collins glass. Garnish with lemon wedge.

History

Based on an older drink called Polynesian Paralysis (or Sleeping Giant)

YieldsDrink
Year
2012
Authenticity
Altered recipe
Creator
Martin Cate, Smuggler's Cove, San Francisco, CA
Source reference

http://professorcocktail.com/all-recipes/drink-recipes/aquavit-review-k…

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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The orginal Martin Cate version is:

1 1/2 oz Orange Juice

1 1/2 oz Pineapple Juice

1/2 oz Lemon Juice

1/4 oz Orgeat

1/4 oz Demerara Syrup

1 1/2 oz Aquavit

Unless there's a lot of protest, I'm going to revert this drink to the actual SC recipe. Thanks,  Zachary

yarm commented on 8/29/2024:

It should be moved to the book version. I haven't seen the rum split before, but that might be where it started and not where it ended up. Also, that link is dead so I couldn't even check.

Melon Stand

2 oz Gin
1 oz Watermelon juice
3⁄4 oz Lemon juice
1⁄2 oz Aperol
1⁄2 oz Simple syrup
Instructions

Shake ingredients with ice. Strain into a Collins glass filled with ice, and garnish with three watermelon balls.

YieldsDrink
Year
2008
Authenticity
Unknown
Creator
Jane Danger
Source reference

The PDT Cocktail Book

Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
From other users
  • Refreshing but one-dimensional. Pouring Ribbons' Passing Notes is a better execution of a similar idea.
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Literary Agent

1 1⁄2 oz Japanese Whisky, Yamazaki 12
3⁄4 oz Yuzu juice
3⁄4 oz Grapefruit juice
1⁄2 oz Rich demerara syrup 2:1 (Muscovado sugar)
1⁄4 oz Maraschino Liqueur
1 twst Grapefruit peel
Instructions

Shake, strain, up, twist.

YieldsDrink
Year
2010
Authenticity
Authentic recipe
Creator
Payman Bahmani, PDT, NYC.
Source reference

http://umamimart.com/2010/06/happy-hour-literary-agent/

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Used yuzu "syrup" which is really more like sweetened juice, so added 1/3 oz lemon, halved demerara, added 1/4 oz more whiskey - & voila! Very good, & super refreshing.
  • 1.5 whisky / .75 grapefruit / .75 lemon / .5 yuzu syrup / .25 maraschino
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