Tres Jolie

2 oz Dry vermouth, Dolin
1 oz Aromatized wine, Dubonnet Rouge
1⁄2 oz Triple sec, Cointreau
2 ds Orange bitters
1 twst Orange peel
Instructions

Stir, strain, up.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
The Modern, NYC.
Source reference

http://www.seriouseats.com/recipes/2012/05/the-moderns-tres-jolie-aperi…

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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flickerdart commented on 2/18/2021:

Made with La Quintinye Vermouth Royal Extra Dry, Mattei Cap Corse Rouge, Combier, and Regan's.

A little cloying, but a splash of seltzer dilutes and wakes it up. Could also be a good vehicle for some more interesting bitters...

Beneventano

1 1⁄2 oz Aperol
1 1⁄2 oz Zucca
1⁄2 oz Strega
1 spl Soda water
1 wdg Orange
Instructions

Stir, strain over rocks, splash soda, garnish with an orange wedge.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
The Modern, NYC.
Source reference

http://www.seriouseats.com/recipes/2012/05/the-moderns-beneventano-aper…

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Fruity, flavorful, and refreshing. Because it will be over ice, I do a dry stir. I also use an ice ball, not rocks.
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Pericolo

1 3⁄4 oz Aromatized wine, Cocchi Americano
3⁄4 oz Gin
3⁄4 oz Pear eau de vie
1 twst Grapefruit peel
Instructions

Stir, strain, up, twist.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Sweet and pear-y. — ★★★★
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Bevx commented on 10/20/2013:

Delightful... In the absence of instructions, I intended to try this on the rocks, but then I worried I'd over-stirred it, so I ended up having it up. How do you prefer to serve this, Rafa?

DrunkLab commented on 10/20/2013:

Thanks for making it. I've added the instructions I neglected to include the first time. I intended it up, since I see it as a sort of aperitif riff on an inverted Vesper, but rocks would be good for someone who thinks 1 3/4 oz of Cocchi might be too sweet for them.

How Many Pecks in a Bushel

1 1⁄2 oz Bourbon, Woodford Reserve
1⁄2 oz Spiced Rum, Sailor Jerry
1 oz Apple Shrub (see note)
3 dr Cherry Bark Vanilla Bitters, Bittercube
1 dr Blackstrap Bitters, Bittercube
Instructions

Stir, rocks, lowball

Notes

*for any cold-process shrub: mix equal parts fruit/peel/herb with sugar and apple cider/red wine vinegar; let stand in a mason jar at room temp for 2 days, strain and re-jar; refrigerate for two weeks and keep for 6 months +

History

Bourbon and Spiced Rum go perfectly with apple and spice. The shrub I used is made with Sweetango apples, brown sugar, raw cinnamon, and unfiltered apple cider vinegar

Picture of How Many Pecks in a Bushel
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Kiawah

1 part Bitter lemon soda, Fever Tree
1 part Rye, Bulleit
1 spl Aperol (any reddish liquor, Creme de Noyaux?)
1 ds Bitters, Angostura
1 ds Bitters, Bittermens Burlesque (Optional)
1 Cherry (Optional (Lux or neon!))
Instructions

Mix in vessel of choice, add ice, swirl with pinky. Garnish with any available citrus wedge.

Yields Drink
Authenticity
Your original creation
Creator
J., The Bar, Kiawah, SC
Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • I skipped the citrus wedge and shouldn’t have—a squirt would have added some welcome acidity to this pretty sweet and somewhat bitter mix.
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Nero's Requiem (Bolero de Nero)

1 oz Campari
1 oz Dry vermouth
1 oz Lime juice
3⁄4 oz Serrano syrup
2 oz Ale, Rogue Chipotle Ale
1 ds Hot sauce
Instructions

Shake, strain, add chipotle ale to taste (anything from 2 oz to most of a bottle), float orange slice or lime wedge.

Notes

Serrano syrup: 1 cup water | 1 cup sugar | 1 sliced serrano pepper, heated, cooled, strained.

History

Rome with a View gets the Michelada treatment; someone fiddles.

Yields Drink
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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bza commented on 10/03/2013:

This sounds great. I made a green ghost with a muddled serrano a few months ago, it was excellent.

DrunkLab commented on 10/03/2013:

Chartreuse and serrano? Woah. I can't even picture how that works. Which means I've got to try it.

Serrano syrup is cool in that you get some of the heat with a lot of the earthy flavor of the pepper, much like how the Rogue Chipotle Ale is only slightly hot but very redolent of chipotle peppers. It's an advantage, in some drinks, over the sharp heat of muddling hot peppers fresh. Not that I don't crave that sometimes.

bza commented on 10/04/2013:

Yeah, I wanted the vegetal heat of the raw pepper, figuring if the Lawn Dart works with green bell pepper then it would would with hot peppers. I made two drinks with one serrano, and it was definitely spicy but not a challenge.

I also used Malacca figuring that the fruitiness would balance out the heat, which it did nicely, so it might be worth using a fruitier gin, maybe even Hayman's if you don't have the Malacca (which as an aside is generally a pain to mix with, as it is just SO fruity). But if you use serrano syrup an English dry might be better.

DrunkLab commented on 10/04/2013:

Re: Malacca: really? I've been eyeing it for a while, partly because I keep reading reviews that describe it as being very mixable. I'll have to try it at a bar before purchasing to be on the safe side...

And I somehow forgot about the Chartreuse + green pepper combo in the Lawn Dart despite really liking that drink.

bza commented on 10/04/2013:

I actually have ended up liking it a lot, but knowing that it was originally used as a replacement for old tom I expected it to be good in drinks like the Martinez, in which it is really overpowering imo. Which means I really only use it as a new ingredient rather than attempting to sub out other gins in recipes. I often make drinks that go 50/50 with another spirit when using it, especially stuff with funk and/or backbone like agricole or mezcal.

I don't think I've come across many recipes with it online, but I'm not sure if that's just because of its limited nature.

Poire Blinker

1 1⁄2 oz Pear eau de vie, Clear Creek
1⁄2 oz Pear liqueur, Belle de Brillet
3⁄4 oz Grapefruit juice
3⁄4 oz Lemon juice
1⁄2 oz Raspberry syrup
1⁄4 oz Simple syrup
11 dr Bitters, Angostura
1 Egg white
3 dr Bitters, Fee Brothers Old Fashion
Instructions

Dry shake, shake, strain, up.

Yields Drink
Authenticity
Authentic recipe
Creator
The Violet Hour, Chicago, Il.
Source reference

http://chicagohappyhour.com/tvh/0014.html

Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
From other users
  • The amount of bitters overpowers the pear, raspberry, and most of the rest. I'd dial this down next time.
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Miraflores

2 oz Pisco, Don César Italia
1 oz Grapefruit juice
1⁄2 oz Honey syrup (orange blossom honey)
1⁄4 oz Lime juice
2 ds Orange bitters, Regans' orange bitters (small dashes)
1 ds Bitters, Fee Brothers Old Fashion (small dash)
1 Egg white
3 dr Peychaud's Bitters (as float)
Instructions

Dry shake, shake, strain, up.

Notes

The Regan's/Fee's combo is the suggested substitute for The Violet Hour's housemade Miramar bitters.

Yields Drink
Authenticity
Authentic recipe
Creator
Michael Rubel, The Violet Hour, Chicago, Il.
Source reference

http://chicagohappyhour.com/tvh/0036.html

Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
From other users
  • A pisco sour double ++ good! — ★★★★★
  • A better pisco sour that's still true to the original at its core. Felt just about right w/ the slightly tart grapefruit I used. Beautiful in the glass.
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zman commented on 4/30/2015:

Good drink but just a tad sweet for me.  Maybe another 1/4 oz more lime juice and .75oz grapefruit juice?

Pisco Apricot Tropical (Update)

1 1⁄2 oz Pisco
1⁄2 oz Apricot liqueur
3⁄4 oz Lemon juice
3⁄4 oz Pineapple syrup (Small Hand Foods pineapple gomme syrup)
2 ds Bitters, Angostura
Instructions

Shake, strain, up.

Notes

An update of the original from Charles Baker, substituting lemon for lime juice and pineapple gomme syrup for pineapple juice.

History

Here's the original: http://cocktailvirgin.blogspot.com/2010/09/pisco-apricot-tropical.html

Yields Drink
Year
2012
Authenticity
Altered recipe
Creator
Eric Adkins' update of a recipe from Charles Baker's South American Gentleman's Companion (1951).
Source reference

http://www.foodandwine.com/recipes/pisco-apricot-tropical-cocktails-2012

Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
From other users
  • Not bad, though I find the taste of the sheer amount of sugar in 3/4oz of syrup somewhat unpleasant. Will have to try it with 1/2oz each of lemon juice and pineapple syrup.
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Keep Shaking that Bush

2 oz Bourbon, Bulleit (10 year)
3⁄4 oz White Peach Shrub (*homemade)
1⁄4 oz Maraschino Liqueur, Luxardo
1⁄4 oz Ginger liqueur, Domaine de Canton
1 rinse Absinthe Rouge, Amerique 1912
Instructions

Mix, rinse, rocks, pour, enjoy

Notes

*for any cold-process shrub: mix equal parts fruit/peel/herb with sugar and apple cider/red wine vinegar; let stand in a mason jar at room temp for 2 days, strain and re-jar; refrigerate for two weeks and keep for 6 months +

Picture of Keep Shaking that Bush
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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