Île de a Cité

2 oz Cognac
1⁄2 oz Elderflower liqueur, St. Germain
2 ds Orange bitters
1 twst Orange peel
Instructions

Stir cognac, elderflower liqueur, and bitters with ice. Strain into a coupe glass and express orange oil over the drink.

YieldsDrink
Year
2009
Authenticity
Your original creation
Creator
Brian Cody
Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
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Same Same But Different

3⁄4 oz Cognac
3⁄4 oz Aquavit, Linie
1 oz Gran Classico
1⁄4 oz Bénédictine
1⁄4 oz Manzanilla sherry
1 ds Bitters, Fee Brothers Whiskey Barrel Aged
Instructions

Stir all over ice; strain into a rocks glass with a big cube. Garnish with lemon twist.

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(7 ratings)
From other users
  • Made w/ tiki bitters. Floral from the GC is prominent but the balance is enjoyable. Mounds bar on the finish.
  • Super well balanced.
  • Made with Amontillado, Pierre Ferrand 1840. 4.5 - Linie and Gran Classico work well with Benedictine to give rich floral/botanical flavor.
  • Rich and complex.
  • Worked well with Aperol in place of Gran Classico.
  • MUST TRY
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North Star

1 1⁄2 oz Kirschwasser, Clear Creek
1 oz White Crème de Cacao
1⁄2 oz Absinthe, Absente
1 oz Cream
1 Star anise (as garnish)
1 Brandied cherry (as garnish)
Instructions

Shake, strain into an old fashioned glass filled with rocks, garnish.

YieldsDrink
Authenticity
Authentic recipe
Creator
Josh Sullivan, Post Prohibition
Source reference

http://postprohibition.com/recipes/the-north-star/

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Dutch Revival

1 1⁄2 oz Genever, Bols
1⁄2 oz Kummel
1⁄2 oz Falernum, Velvet Falernum
3⁄4 oz Lime juice
Instructions

Shake, strain, cocktail glass.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Sahil Mehta, Estragon, Boston, MA.
Source reference

http://cocktailvirgin.blogspot.com/2013/04/dutch-revival.html

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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606

1 1⁄2 oz Genever
1⁄2 oz Sweet vermouth
1⁄2 oz Fernet Branca
1 twst Orange peel
Instructions

Stir, strain, up, twist.

History

Featured in the book Left Coast Libations.

YieldsDrink
Year
2010
Authenticity
Authentic recipe
Creator
Joel Baker, Bourbon & Branch, San Francisco, CA.
Source reference

http://thirstyinla.com/2010/07/10/cocktails-go-dutch-with-bols-genever/

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
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The Penultimate Word

3⁄4 oz Bourbon
3⁄4 oz Averna
3⁄4 oz Peach liqueur
3⁄4 oz Lemon juice
1 twst Lemon peel
Instructions

Shake ingredients. Strain into chilled coupe. Express oils of lemon peel.

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • A++ would drink again.
  • Sacrilegious, I know, but I think I might like this one more than the Last Word. Not as challenging, but also not as cloy. Definitely not as pretty.
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  • Tall Drink of Water — Cognac, Applejack, Pear liqueur, Pear eau de vie, Bitters, Lemon juice, Orgeat, Vanilla syrup, Sage
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Go a very small bit skosh on the lemon - it dominates slightly.

The Trouble I've Been Looking For

2 oz Apple brandy, Lairds 7.5
3⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Cynar
1⁄4 oz Sloe gin
1 Cherry (as garnish)
Instructions

Stir, strain, cocktail glass, garnish.

YieldsDrink
Authenticity
Authentic recipe
Creator
Josh Sullivan, Post Prohibition
Source reference

http://postprohibition.com/recipes/the-trouble-ive-been-looking-for/

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
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Nice but my Sloe Gin--"DuBouchett" is a little sweet in the mix. I found 1 oz bourbon helped tone done my sloe gin-

Boss Lady

1 1⁄4 oz Bourbon, Old Grand Dad 114
3⁄4 oz Cognac, Pierre Ferrand Ambre
1 t Coffee liqueur
1 t Pedro Ximénez Sherry
1 t Demerara syrup
1 ds Aphrodite bitters, Dr Adam Elmegirab’s Aphrodite Bitters
Instructions

Stir, strain, serve on a rock.

YieldsDrink
Authenticity
Authentic recipe
Creator
Colin O'Neill, Franklin Mortgage and Investment Company, Philadelphia, PA.
Source reference

Facebook exchange

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Next time use a less assertive coffee liqueur than Galliano. Rye spice and dark fruit from the Cognac/PX. Milk chocolate gestalt. Good, but less interesting than the ingredients imply. Try again with a better fit for the coff
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I enjoyed this as an after dinner sipper. Some dilution from the ice is good.  

I agree with a previous commenter, I found this a bit less interesting than the ingredients might suggest (and these ingredients are right in my wheelhouse).  In fairness I used Bittermens mole bitters instead of the Aphrodite, but they're reasonably close.  And while no brand was specified for the coffee liqueur, I used St. George's NOLA coffee liqueur.

I also found it to have a vague milk chocolate note but to otherwise be a pretty standard split base old fashioned, and I wasn't really able to pull apart the individual flavor strings of the various modifiers like I had hoped.  It was certainly pleasant, balanced and eminently drinkable, if not particularly memorable.

Rexford

2 oz Scotch
3⁄4 oz Cynar
1⁄2 oz Walnut Liqueur, Nux Alpina
1 ds Grapefruit bitters
1 twst Grapefruit peel (fat)
Instructions

Stir, strain, rock, express and drop in peel.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Try
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What type of Scotch did you use in this? Highland? Islay? I tried it with Pig's nose and really enjoyed it. Just curious, thanks!

 

What does it mean when (fat) is after the peel or twist?

When describing a twist, "fat" means to use a larger percentage of the width of a vegetable peeler to remove a strip of the peel. Thanks,  Zachary

Parisian Postcard

2 oz Gin, Citadelle
3⁄4 oz Pamplemousse Rose, Combier
3⁄4 oz Lemon juice
2 bsp Rose Petal Jam
2 ds Peychaud's Bitters
Instructions

Shake. Coupe. Grapefruit twist.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Joshua Perez
Curator rating
Not yet rated
Average rating
Not yet rated
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