Summer Hemingway

1 1⁄2 oz Gin, Plymouth
1 1⁄2 oz Grapefruit juice
3⁄4 oz Lime juice
3⁄4 oz Simple syrup
1⁄2 oz Maraschino Liqueur, Luxardo
1⁄2 oz Fernet Branca (as float)
Instructions

Hard shake all but fernet, strain into a double old fashioned over rocks, float fernet.

YieldsDrink
Authenticity
Authentic recipe
Creator
Jeremy Strawn, Mulberry Project, NYC.
Source reference

http://www.starchefs.com/cook/recipe/mixology/jeremy-strawn/summer-hemm…

Curator rating
Not yet rated
Average rating
4 stars
(21 ratings)
From other users
  • Room for Rhubarb?? Maybe less Fernet as well
  • Next time try 1/4 oz Luxardo and 3/8 oz 2:1 simple syrup.
  • Used 2 oz gin 1 oz maraschino
  • Made with Bulldog gin. Boosted the lime a little to make up for running short on grapefruit. Stayed very layered so (assuming no straw) the first sip is pure fernet. Really delicious after that. — ★★★★★
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Excellent. Surprisingly balanced. I used white grapefruit.

jensck commented on 7/21/2016:

I used cinnamon syrup, halved the maraschino, and added 1/2 oz of Falernum.  Delicious.

Hounds of Love

1 1⁄2 oz Blanco tequila, Calle 23
3⁄4 oz Aromatized wine, Lillet Rose
1⁄2 oz Lime juice
1⁄2 oz Crème de Fraise, Fragoli
1⁄4 oz Luxardo Bitter
2 ds Rhubarb bitters
Instructions

Shake, strain, up or rock.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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Death & Taxes (Pouring Ribbons)

1 1⁄2 oz Gin, Dorothy Parker
1⁄2 oz Plum eau-de-vie, Clear Creek (blue plum brandy)
3⁄4 oz Bianco Vermouth, Cinzano (lavender-infused)
3⁄4 oz Lemon juice
1⁄2 oz Honey syrup (2:1, wildflower honey)
1 ds Grapefruit bitters
1 twst Grapefruit peel (as garnish)
Instructions

Shake, strain, coupe, garnish with a pair of lips cut out of a grapefruit peel and rested on the side of the glass.

Notes

Named for the Dorothy Parker book of the same name. Dorothy Parker Gin is a floral, spicy American-style gin distilled by the New York Distilling Company in Brooklyn.

YieldsDrink
Year
2012
Authenticity
Authentic recipe
Creator
Joaquín Simó, Pouring Ribbons, NYC.
Source reference

http://www.starchefs.com/cook/recipe/joaqu%C3%ADn-sim%C3%B3/death-taxes

Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
From other users
  • Superbly balanced, universally liked, accessible to the novice but complex enough to reward a more experienced palate, with layered aromatics but a tart bite.
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Sayre

1 1⁄2 oz Bourbon
3⁄4 oz Lemon juice
1⁄2 oz Honey syrup
1⁄2 oz Campari
1 sli Peach
Instructions

Shake, fine strain, coupe, garnish with a swath of citrus cut to look like a kiss.

Notes

A dash of orange bitters won't hurt.

History

Named for someone who became very bitter, for very good reasons.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
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Beren & Luthien

1 oz Demerara Rum
1 oz Calvados
1⁄2 oz Honey syrup
1 ds Lavender bitters
1 ds Orange bitters, Angostura
1 dr Orange flower water
1 twst Orange peel
Instructions

Stir, strain, rock, twist.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
From other users
  • On the sweet side, but what it does, it does well.
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Canon Cocktail

1 oz Rye
1⁄2 oz Ramazzotti
1⁄2 oz Sweet vermouth
1⁄2 oz Triple sec, Cointreau (as foam, see note)
1 spl Bitters, Angostura
Instructions

Stir first three ingredients and strain into a chilled rocks glass, no rocks. Top with a foam made of Cointreau, lemon juice, and gelatin. Spray Angostura bitters on top through a stencil shaped like the Canon logo.

Notes

Boudreau's instructions for making a cocktail foam using an iSi Whipper can be found here: http://www.smallscreennetwork.com/video/476/raising_the_bar_how_to_make…

YieldsDrink
Year
2011
Authenticity
Authentic recipe
Creator
Jamie Boudreau, Canon Whiskey and Bitters Emporium, Seattle, WA.
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
From other users
  • Seems like a Angel's Share w/ foam. Who doesn't like foam?
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Bankers Are Wankers

1 oz Irish whiskey, Redbreast (Cask strength)
1 oz Jamaican rum (Dead Rabbit Jamaican rum blend; see note)
1 oz Port, Graham's (Graham's LBV)
1 oz Lime juice
1 oz Raspberry syrup
3 ds Bitters, Dr Adam Elmegirab's Orinoco Bitters
1 pn Nutmeg (as garnish)
Instructions

Shake hard, double strain into a cocktail glass over one fresh block of ice, top with grated nutmeg.

Notes

The Dead Rabbit wanted a more molasses-driven, high alcohol rum to replicate the Jamaican rum described in 19th century literature, and, unable to find a commercial example that matched that profile, created a house blend. Theirs is a mix of Cruzan Blackstrap, Smith & Cross, and Banks 7; any funky dark rum should work here, augmented by either a dash of the Cruzan or a touch of actual molasses.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Jack McGarry, The Dead Rabbit, NYC.
Source reference

http://blip.tv/potluckvideo/the-dead-rabbit-s-bankers-punch-cocktail-66…

Curator rating
Not yet rated
Average rating
4.5 stars
(7 ratings)
From other users
  • Bright, rich, dark flavors: raspberry, molasses, hogo, grape, citrus, nutmeg. Wow. — ★★★★★
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I've seen him speak of that blend. it's a great idea. what ratio of rums do you recommend for those brands?

My guess, based on his description and the relative intensities of those three rums, is something like 1 oz Banks 7 to 3/4 oz S&C to 1/4-1/2 Blackstrap. I plan on asking next time I'm there.

Ha. I think Jack McGarry's back behind the stick tonight after spending the last month or so in Europe so maybe I'll stop in and ask.

Jack McGarry confirmed to me that it's equal parts of the three rums. It works better than you'd expect.

The Cableknit

1 oz Demerara Rum, El Dorado 12
1 oz Calvados
1⁄2 oz Jamaican rum, Smith & Cross
1⁄2 oz Coffee liqueur, Varnelli Caffe Moka
1⁄2 oz Licor 43
1 oz Grapefruit juice
4 oz Crushed ice
Instructions

Blend for 10 seconds, pour un-strained into a tiki mug or old fashioned glass, garnish with umbrella.

YieldsDrink
Year
2012
Authenticity
Authentic recipe
Creator
Mike Ryan, Sable, Chicago, IL.
Source reference

http://www.tastingtable.com/entry_detail/chefs_recipes/12647/The_Cablek…

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
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jensck commented on 1/22/2022:

Seriously strange. Maybe it's because I used a different coffee liqueur (Tempus Fugit), but I'm not sure these flavors work together.

Bitter Apple

1 1⁄2 oz Apple brandy, Lairds 100 proof
3⁄4 oz Aromatized wine, Cocchi Barolo Chinato
1⁄4 oz Galliano
Instructions

Stir, strain, up.

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Sugarcane Plane

3⁄4 oz Rum, Plantation Grand Reserve 5 year
3⁄4 oz Averna
3⁄4 oz Aperol
3⁄4 oz Lime juice
1 twst Grapefruit peel (as garnish)
Instructions

Shake ingredients. Double strain into a chilled rocks glass neat. Garnish with a grapefruit peel.

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(23 ratings)
From other users
  • Made with Barbancourt 8 and Meletti. Tastes like a delicious glass of ruby red grapefruit juice.
  • Yum! Used Campari (cut back to 0.5oz) in place of Aperol, served over crushed ice. Also good with 0.25oz passionfruit syrup & dash of tiki bitters :) — ★★★★
  • More daiquiri alternative than paper planes riff but that's not a complaint; it's a delicious cocktail
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