El Dorado de Pizarro

2 oz Sotol, Hacienda del Sotol Plata
1 oz Orange liqueur, Grand Marnier
1 oz Lime juice
1 t Averna
2 ds Bitters, Bittermens Xocolatl Mole
1 pn Salt (Very small pinch!)
Instructions

Shake all ingredients with ice, strain into chilled cocktail glass, and garnish with a lime wedge.

Notes

Created and paired with the arrival of the fall weather. Named for the legendary city of gold and the conquistador who never found it.

Published in Gaz Regan's 2011 Annual Manual for Bartenders.

History

This is an original creation.

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
Robert Hearne
Grape Street Underground
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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La Torita

1 oz Pisco
1 oz Dark rum
1⁄2 oz Agave syrup
1⁄2 oz Lime juice
2 ds Bitters, Angostura
1 twst Lime peel
Instructions

Shake all ingredients in an ice-filled shaker. Strain into a coupe and garnish with the lime peel.

Notes

Created this one for my Chilean friend Jessica Matte. She wanted me to make an original drink and call it the Chupacabra. That name was taken so I named it after her lovely bull terrier.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
El Jefe
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Chutes and Ladders

1 1⁄2 oz Blanco tequila, Zapopan Blanco
1 oz Swedish Punsch, Kronan
1 oz Aromatized wine, Cocchi Americano
1⁄2 oz Lime juice
1 ds Simple syrup (optional)
1 twst Orange peel (as garnish)
Instructions

Shake, strain, straight up, single Old Fashioned glass, garnish

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Fred Yarm, Russel House Tavern, Cambridge, MA
Source reference

http://cocktailvirgin.blogspot.com/2013/07/chutes-ladders.html

Curator rating
Not yet rated
Average rating
4.5 stars
(14 ratings)
From other users
  • Interesting tension between the quenching taste of margarita/limeade and the slightly tannic tea and bitter tastes of the punsch and wine. Tasty. — ★★★★
  • Replace 0.5 oz tequila with mezcal.
  • 4 5-star ratings
  • Complex and delicous — ★★★★★
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yarm commented on 9/30/2021:

My first menu item as a professional bartender (excluding event menus for a night). And my only recipe to make it in Difford's Guide.

Martineuse

2 oz Old Tom Gin
1 oz Sweet vermouth
1⁄2 oz Herbal liqueur, Green Chartreuse
Instructions

Mix all three, stir with ice, our into a martini glass.

Notes

No bitters required. Green Chartreuse is complex enough by itself.

No garnish required. A twist of lime or lemon would do.

History

This drink uses the classic "Martinez" ratio but substitutes Green Chartreuse for the Maraschino.

Picture of Martineuse
2011 Kindred Cocktails
YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
J. Stephen Berry
Atlanta, GA
Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
From other users
  • try with 1/4 chartreuse
  • Like anything else with more than a splash of chartreuse, it tastes pretty much like chartreuse. Now, I will make this again, with a less assertive gin than Ransoms, and with a better vermouth than M&R, but my hopes aren't h
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Stephen,

Is a part = 1/2 ounce here? I think it would be better to give recipes in ounces or ml.

Thanks,

Zachary

Tastes like Chartreuse. But I did use Ransom's, which is halfway there to begin with. Thinking a lemon peel garnish would really add soemthing. Also, that a better vermouth (just killed my Carpano Antiqua on a Martinez this afternoon) and a less assertive gin, say Hayman's or Tanq OT might make a difference.

This is essentially a Bijou, sans orange bitters. Try knocking back the Chartreuse to 1/4 oz if you feel it overpowers the drink. Maybe a london dry style gin will work wonders as well.

<br />Given the several comments suggesting dissatisfaction with the cocktail's current recipe, I have taken this on as a CHALLENGE COCKTAIL. My first try was with Hayman's Old Tom gin, Contratto Bianco (a top-shelf Italian vermouth), and a "skinny" 1/2 oz green Chartreuse. I rated this 3.5--not bad. Then, I made majorchanges: Plymouth gin, same vermouth, and a "skinny" 1/2 oz Yellow Chartreuse (used it because its flavor is less pronounced than green chartreuse). Very disappointing and I rated it at 2.5 to 3.0. I could discerne each ingredient's taste, but they did not blend together into a singular taste. That was a disappointment.

I will go back to the recipe for the "Martineuse," and consider the comments from the various users and consider what they said, and see if I can come up with a cocktail which is more satisfying, not just for me, but for most people who would like to try the "Martineuse," and find it to be a drink they want to come back to.

While its origin may be a Martinez riff, I see these ingredients and think Bijou (which doesn't always have bitters in the recipe). So I used 1 oz of the robust Castle & Key overproof gin, 1 oz Casa Mariol vermut negro, and kept the Green Chartreuse at .5 oz. I think it worked well using a stronger gin and a more confident vermouth and give it a solid 3.5 stars. Also I stirred it with about 6 oz of fine ice.

Poor Sap

2 oz Rye
1 oz Maple liqueur, Sapling
1⁄4 oz Fernet Branca
1⁄4 oz Grenadine
1 ? Maraschino cherry, Luxardo
Instructions

Stir, strain, straight up, cocktail or coupe, garnish with cherry

Notes

An excellent way to use an excellent ingredient, Sapling Maple Liquer.

Original recipe asks for Pikesville rye, but I've been using Bulleit.

Grenadine must be homemade or high quality.

Cherry can be homemade or alternate brand with the same quality as Luxardo

History

This recipe was found on the Wonderland Kitchen blog, which promotes it as an autumn cocktail (due to the maple liquer) but I have found it equally delicious during winter, spring, or summer

YieldsDrink
Authenticity
Unknown
Creator
Brian at Wonderland Kitchen
Source reference

http://wonderlandkitchen.com/2012/11/thanksgiving-cocktail-poor-sap/

Curator rating
Not yet rated
Average rating
5 stars
(5 ratings)
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Diki-Diki Cocktail

1 1⁄2 oz Calvados
3⁄4 oz Swedish Punsch
3⁄4 oz Grapefruit juice
Instructions

Shake, strain, up.

YieldsDrink
Year
1922
Authenticity
Authentic recipe
Creator
Robert Vermiere, Embassy Club, London.
Source reference

http://cold-glass.com/2012/08/26/is-that-your-real-name-the-diki-diki-c…

Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
From other users
  • Variation to try, via http://www.moderntiki.com/diki-diki/: Diki Diki (revamped) 1 1/2 oz Calvados 1/4 oz dark rum 3/4 oz Swedish Punsch 1/2 oz grapefruit juice 1/4 oz lemon juice 1/4 oz simple syrup
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Jules & Jim

2 1⁄2 oz Bourbon
1⁄2 oz Tea syrup (Moroccan mint tea, double strength, 1:1 with sugar)
1 twst Lime peel
1 sli Cucumber
1 pn Salt
2 dr Rose water
4 dr Bitters, Bitter End Moroccan Bitters
1 ds Bitters, Angostura
1 ds Absinthe
2 spg Mint (spearmint, one as garnish)
Instructions

Muddle, shake, strain into a julep cup over fresh ice, top with slapped mint sprig, serve with metal straw.

History

He word "julep" derives from the Persian "Golâb," or "rose water," and it is possible that the earliest juleps were flavored with rose instead of or in addition to mint. The combination of mint and rose made me think of Moroccan mint tea, the most refreshing drink on earth, as well as of The Violet Hour's fantastic Juliet & Romeo.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • A marked improvement over a standard Mint Julep, imo, with the lime peel giving character and the botanicals giving a lingering herbal complexity. Peppermint + spearmint works. A bit dilute at equal parts bourbon:tea so bump
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Cherry Samba

1 1⁄2 oz Cachaça
3⁄4 oz Cherry Liqueur, Cherry Heering
1⁄2 oz Islay Scotch
1⁄2 oz Lemon juice
3⁄4 oz Egg white
Instructions

Dry shake, shake, strain into a flute.

YieldsDrink
Year
2009
Authenticity
Authentic recipe
Creator
Neyah White, Nopa, San Francisco, CA.
Source reference

http://www.cocktailchronicles.com/pdf_files/imbibe_heering_jan09.pdf

Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
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Mannish Boy

1 1⁄2 oz White whiskey, Bully Boy
1 oz Aromatized wine, Cocchi Americano
1⁄2 oz Dry vermouth, Dolin
1⁄4 oz Maraschino Liqueur, Luxardo
2 ds Bitters, Bitter Truth Orange
Instructions

Shake with ice, strain, coupe

Notes

My guess on replicating this wonderful drink I tried at Bully Boy night.

YieldsDrink
Authenticity
Altered recipe
Creator
Jon Plaza, Black Trumpet Bistro, Portsmouth, NH
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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White Tai ("Improved")

2⁄3 oz Martinique Rum, La Favorite Blanc
2⁄3 oz Demerara Rum, El Dorado
2⁄3 oz Jamaican rum, Wray & Nephew Overproof
1⁄2 oz Triple sec, Cointreau
1 t Maraschino Liqueur
6 dr Absinthe
1 pn Citric acid
1 twst Lemon peel (expressed and discarded)
Instructions

Stir without ice to dissolve acid, and then stir with ice, strain, and serve up. Twist and discard.

Notes

"Improved" refers to the presence of absinthe and Maraschino, and is not meant to suggest that the recipe is an improvement on Zachary Pearson's original. The almond and marzipan notes of the Maraschino combined with the perfume of the absinthe and the almond extract recall the orgeat, while citric acid and lemon oil stand for the original's citrus. The Demerara rum gives vanilla notes and deepens the complexity.

YieldsDrink
Year
2013
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Made with a squeeze of lemon juice rather than the citric acid and a half tsp of orgeat. Good but needs a little further work.
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Curated to change "almond syrup extract" to "almond extract", which I think is what was meant, since only 1 drop is used.

Kindred autocorrects almond extract as well as almond milk (or "almond syrup milk" in KC lingo). It also 'corrects' Small Hand Foods to Hand Foods.

I fixed "amond syrup milk" and "hand foods". I don't see almond extract in this recipe anymore, so I'm guessing it was fixed or re-formulated to not have it. If you enter new ingredients that Kindred Cocktails insists on "auto-correcting", it's part of its efforts to standardize what people enter. Just contact me and I'll enter the ingredients into the database manually. Cheers -Dan

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