Hagar and Helga

1 1⁄2 oz Aquavit, Linie
1 oz Sherry, Lustau East India Solera
1⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao
1 t Cumin syrup
1 ds Bitters, Angostura
1 ds Bitters (cinnamon)
1 twst Orange peel (expressed and discarded)
1 Cherry (as garnish)
Instructions

Stir, strain, up, twist, garnish.

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

http://liquor.com/articles/raising-the-bar-joaquin-simo/

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Tender Nob

1 oz Cognac, Hennessy
1 oz Rye, Wild Turkey
1⁄2 oz Strega
1⁄4 oz Amaro Abano, Luxardo
1⁄4 oz Orgeat (walnut)
1 twst Orange peel (as garnish)
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, one large rock, twists.

Yields Drink
Authenticity
Authentic recipe
Creator
Kevin Diedrich, SF, CA.
Source reference

http://liquor.com/recipes/tender-nob/

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Used Pierre Ferrrand 1840, RIttenhouse, Liber & Co. Orgeat. I went a little light on the Orgeat and added a dash of black walnut bitters
  • 3.5.
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Kindred Cocktails commented on 2/12/2017:

Renamed from Tender Knob to match source reference. Seems like a vulgar name, however.

noksagt commented on 2/12/2017:

Tenderloin and Nob Hill are adjacent neighborhoods in SF, the latter being affluent and the former being considerably less so. "Tender Nob" refers to the area between the two. The cocktail creator is based in SF and this uses both "affluent" cognac and "less affluent" Wild Turkey.

The double entendre is likely lost on nobody, but this is hardly "vulgar for vulgarity's sake".

Shawn C commented on 8/13/2023:

Quite sweet and herbal. Okay, but sugar buries the base spirits without adequate counterbalance. There is some interesting herbal flavor but it is not matched with the rest.

The Bottom Line

1 1⁄2 oz Islands Scotch, Highland Park 18
1 oz Manzanilla sherry
3⁄4 oz Bärenjäger
1⁄4 oz CioCiaro
1 ds Orange bitters
1 ds Bitters, Angostura
Instructions

Stir, strain over rocks in a rocks or serve up.

Yields Drink
Authenticity
Authentic recipe
Creator
Kevin Diedrich, SF, CA.
Source reference

http://liquor.com/recipes/the-bottom-line/

Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Out of Manzanilla sherry....want to try when we are in stock.
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Soda Jerk

2 oz Tequila
1⁄2 oz Campari
1⁄2 oz Lime juice
1⁄2 oz Passion fruit puree
1⁄2 oz Vanilla syrup (1:1 agave syrup with vanilla bean)
1⁄2 oz Egg white
2 oz Cola (Cream Soda)
1 pn Lime peel
Instructions

Dry shake, shake, strain over ice and cream soda in a Collins, garnish with grated lime zest.

Yields Drink
Authenticity
Authentic recipe
Creator
Kevin Diedrich, San Francisco
Source reference

http://liquor.com/recipes/soda-jerk/

Curator rating
Not yet rated
Average rating
Not yet rated
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Gin and Coconut Water

1 1⁄2 oz Gin, Warwick Rustic Gin
1 1⁄2 oz Coconut Water
3⁄4 oz Lime juice
1 ds Ginger juice
1 wdg Lime (as garnish)
Instructions

Shake, strain, up, garnish.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
ABC Cocina, NYC.
Source reference

http://dinersjournal.blogs.nytimes.com/2013/06/28/a-cocktail-to-cap-a-h…

Curator rating
Not yet rated
Average rating
1 star
(1 rating)
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Turn that heartbeat over again

1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Bénédictine
1⁄2 oz Bianco Vermouth, Dolin
1⁄2 oz Pineapple juice
1⁄2 oz Lemon juice
1⁄2 oz Apple brandy, Lairds Bonded
1⁄4 t Campari
1⁄4 t Orgeat (home made)
4 dr Bitters, Fee Brothers Lemon
4 dr Orange bitters, Regans' orange bitters
Instructions

Swizzle all in a highball full of crushed ice. Add more ice as needed.

Notes

Partially inspired by "French Punch", invented by(?) Parrot

History

The Dan, they couldn't buy a drink but then there was a thing. If it was a fine thing, then that was one thing and this was the other. Crushed in the cataract.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Portland, OR
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
From other users
  • 4/25/20: Increased lemon to 3/4 oz, still a touch sweet. As with any cocktail containing more than 1/4 oz of Green Chartreuse, it's all I can taste.
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The Winthrop

1 oz Cognac, Pierre Ferrand Ambre
1⁄2 oz Rum, Old Monk
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Aperol
1⁄2 oz Crème de Cacao, Tempus Fugit
Instructions

Stir, strain, orange peel

Notes

Working on a sweeter stirred drink and this is what I have so far. I like the cacao/chartreuse combo a lot.

Yields Drink
Year
2013
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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bwian commented on 4/28/2016:

Too sweet for my tastes, but the flavors are nice. Next time I'll probably omit the Aperol in favor of several dashes of bitters.

Sandra Smash

1 oz Amaro Nonino
1 oz Orange liqueur, Grand Marnier
3 oz Mango puree
1 Egg white
3 dr Bitters, Angostura (as float)
1 spg Mint (as garnish)
Instructions

Shake, strain over crushed ice, top with bitters, garnish with mint sprig and a dehydrated orange wheel.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Joy Napolitano, Elle Roma, Rome.
Source reference

http://justododrink.com/2013/11/17/sandra-smash/

Curator rating
Not yet rated
Average rating
Not yet rated
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The Undead Gentleman

1 1⁄2 oz Jamaican rum (one of the older Appletons)
1 oz Demerara Rum, Lemon Hart 151
1⁄2 oz Grapefruit juice
1⁄2 oz Lime juice
1⁄2 oz Cinnamon syrup
1⁄2 oz Falernum
1 ds Bitters, Angostura
1 rinse Absinthe (blanc)
1 twst Grapefruit peel (as garnish)
1 twst Lime peel (as garnish)
Instructions

Shake, strain into absinthe-rinsed cocktail glass, twist the grapefruit and lime peels together and drop them into the glass.

Notes

A suave Zombie.

Yields Drink
Authenticity
Authentic recipe
Creator
Martin Cate, Smuggler's Cove, SF, CA.
Source reference

http://www.tastingtable.com/backbar_detail.htm?id=8359#twist-tab

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Solid. Essentially a Jet Pilot, but works nicely in this up-served variation. Quantity of ingredients are a tad much for my coupe glasses, but there are worse problems to have.
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brett kozinn commented on 6/22/2017:

More of a Jet Pilot than a Zombie - it's pretty much literally a Jet Pilot with the Herbstura separated and the absinthe/herbsaint being used as a wash, served up. Probably my favorite flavor combo, but I do prefer it over crushed ice. Still delicious.

Robbyfresh commented on 4/12/2019:

Suave Zombie or sophisticated Jet Pilot? Delicious either way!

Rhythm and Soul

2 oz Rye
1⁄2 oz Averna
1⁄2 oz Sweet vermouth, Carpano Antica Formula
2 ds Bitters, Angostura
1 bsp Absinthe (French, as rinse)
1 twst Lemon peel (expressed and discarded)
Instructions

Stir, strain into absinthe-rinsed glass over a rock, twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Greg Best, Holeman and Finch Public House, Atlanta, GA.
Source reference

http://bit.ly/1T1aYhq

Curator rating
Not yet rated
Average rating
3.5 stars
(12 ratings)
From other users
  • I subbed Punt e Mes for the CAF. This consequently gained an interesting hint of bitterness, but lost some richness. It may have too many things going on in any event--don't think I'd ever choose this over a Sazerac proper.
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