Boca Arriba

2 oz Blanco tequila (pepper-infused)
1 oz Coconut milk
1 oz Lime juice
1⁄2 oz Tamarind syrup
1⁄2 oz Falernum
1⁄2 oz Egg white
1 oz Lager
1⁄2 oz Hot sauce (Michelada mix)
Instructions

Place an ice shard in a highball glass with at least 9-10 oz capacity. Add Michelada mix and lager. Add the other ingredients to a shaker, dry shake, add ice and shake again, and strain into the highball over the Michelada mixture. Garnish with an orange twist, three or four drops of Sriracha bitters, and coconut shavings. Serve with straw.

Notes

Use Mexican lager and make Michelada mix (Maggi, Worcestershire, hot sauce, etc) to taste. Alternatively, use ginger beer and cassis. For tamarind syrup, mix defrosted tamarind pulp in equal parts with simple syrup.

History

Partly inspired by Gabriella Mlynarczyk's Enter the Dragon (see source reference). Layering taken from the Pouring Ribbons cocktail One Flight Up. Named after the Julio Cortázar story "La noche boca arriba."

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Source reference

http://bit.ly/13pQ6Y9

Curator rating
Not yet rated
Average rating
Not yet rated
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L'Iguana

3⁄4 oz Jamaican rum, Smith & Cross
3⁄4 oz Haitian Rum, Barbancourt 8
3⁄4 oz Cynar
3⁄4 oz Bonal Gentiane Quina (or PX sherry)
1 t Lemon juice
1 pn Salt
1 spg Mint (as garnish)
Instructions

Build over crushed ice, swizzle. Garnish with a slapped mint sprig and a Luxardo cherry wrapped in a lemon peel. Serve with straw.

History

Named for Ana Maria Ortese's mid-century Italian novel about a Milanese aristocrat stranded on a mysterious tropical island. Postmodernism ensues.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Any two of the three main ingredients work well together; here they're deep and tasty. Bittersweet sip, savory finish.
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Silver Bullet (Erik Ellestad)

1 oz Gin
1 oz Aquavit
1 oz Lemon juice
1 oz Simple syrup
Instructions

Shake, strain.

History

Ellestad's proposed update of the Silver Bullet cocktail into a two spirit sour, reflecting his preference for sweetened aquavit as a substitute for kummel.

YieldsDrink
Year
2010
Authenticity
Altered recipe
Creator
Savoy Cocktail Book, via Erik Ellestad.
Source reference

http://savoystomp.com/2010/04/18/silver-bullet-cocktail/comment-page-1/…

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • I was looking for a way to temper an herbal American gin that I found overpowering. Per previous comment, used 1 oz gin, 1 oz Brennivin, 3/4 oz lemon juice, 1/2 oz rich (2:1) simple syrup. Balanced & tasty.
  • Cut back on the lemon (maybe half) and cut back a tad on the syrup. The two flavors of alcohol really complement each other and you can taste them both, distinctly and yet together, which I find fascinating.
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Bichon Frisé

2 oz Grapefruit juice
1 oz Vodka
1 oz Elderflower liqueur, St. Germain
1 wdg Lemon
Instructions

Combine the grapefruit juice, vodka, and elderflower liqueur in cocktail shaker. Squeeze lemon wedge into shaker and then add wedge to mixture.
Add ice and shake until well chilled. Strain over fresh ice into a rocks glass.

YieldsDrink
Authenticity
Unknown
Creator
Kate Ramos
Source reference

http://www.chow.com/recipes/11266-bichon-frise

Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • Tried another night with Luxardo instead of Elderflower Liquor and also served over ice. Liked both. Would consider adding club soda for more of a spritzer on a hot day.
  • Easily drinkable
  • AKA the Hound
  • Sweet and refreshing.
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Made this with Valentine White Blossom vodka, which helped to intensify the grapefruit and elderflower flavors. 

Elderflower Iced Tea

1 1⁄2 oz Gin (Earl Grey-infused)
1 oz Elderflower liqueur, St. Germain
1 oz Lemon juice
Instructions

Fill highball glass with ice. Add all ingredients into cocktail shaker and shake until chilled. Strain into highball glass and garnish with lemon wheel.

Notes

Audrey Sander's infused Earl Grey gin (from http://nymag.com/nightlife/articles/04/cocktails/galleries/audrey/): Ingredients: 750 ml Tanqueray, 4 tbsp loose Earl Grey tea. Directions: Add tea to bottle, cap, and shake. Let sit at room temperature for 2 hours. Strain through a fine sieve or coffee filter into a bowl.

YieldsDrink
Authenticity
Unknown
Creator
Dana Tough and Brian McCracken, Spur and Tavern Law, Seattle, WA
Source reference

http://online.wsj.com/article/SB100014240527487037308045763139608044987…

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Bourbon Cocktail

1 1⁄2 oz Bourbon
1⁄2 oz Lemon juice
1⁄4 oz Bénédictine
1⁄4 oz Triple sec, Cointreau
1 ds Bitters, Angostura
1 oz Lemon peel
Instructions

Combine ingredients in a cocktail shaker and fill it halfway with ice. Shake vigorously until chilled. Strain into chilled cocktail glass, top with bitters, garnish with lemon twist.

YieldsDrink
Authenticity
Unknown
Creator
David Embury
Source reference

http://www.chow.com/recipes/29344-bourbon-cocktail

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Less lemon for my taste. 1/4 oz will do.
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Tried with both angostura and orange bitters, orange preferred. Might use a bit less citrus next time. Overall a lovely and balanced drink.

Blackberry on Rye

1 1⁄2 oz Red wine
1 oz Rye
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup
2 ds Bitters, Angostura
3 Blackberry (plus more for garnish)
Instructions

Muddle blackberries in simple syrup. Add the remaining ingredients. Shake with ice until frothy and icy cold. Double-strain through a fine mesh strainer over ice into an old-fashioned glass. Garnish with additional blackberries.

Notes

Use something fruity and full-bodied such as Cabernet Sauvignon, Merlot or Malbec.

YieldsDrink
Authenticity
Unknown
Creator
Nate Butler
Source reference

http://www.doubleneat.com/2013/04/10/blackberry-on-rye/

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • Made with frozen fruit of the forest and galangal flavour syrup and Grigliano wine and tasted good. Recommend playing with other bitters
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The Mid-City

1 oz Rye
1 oz Cognac
1 oz Sweet vermouth
1⁄2 oz Coffee liqueur, Bittermens New Orleans Coffee
2 ds Peychaud's Bitters
6 dr Bitters, Bittermens Xocolatl Mole
Instructions

Stir and strain into rocks glass, garnish with lemon twist.

YieldsDrink
Authenticity
Authentic recipe
Creator
Avery Glasser
Source reference

http://spirits.bittermens.com/product/coffee/

Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • I have to say I kinda like this more than the original
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The Bittermens things are linked to the category Bitters, so I moved the brand to the notes section temporarily.

Campari Mojito

4 spg Mint (fresh)
1 oz Lime juice
1 oz Light rum
1 1⁄2 oz Campari
2 wdg Lime
2 oz Tonic water
2 lf Mint
Instructions

Muddle mint in lime juice and rum in the bottom of a cocktail shaker. Add Campari and ice and shake until well chilled.

Fill highball glass with ice and squeeze in juice of one lime wedge. Fill glass 1/4 way with tonic water and add strained Campari mixture. Garnish with lime wedge, mint, and additional tonic water.

Notes

Can add 2-4 oz tonic water as desired

YieldsDrink
Authenticity
Unknown
Source reference

http://www.thekitchn.com/cocktail-recipe-campari-mojito-recipes-from-th…

Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
From other users
  • I love Campari and mojitos and this is a wonderful combination.
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Weirdly enough, the recipe handwritten by the bartender at the cited link calls for Fever Tree lemonade, which was traded out for their tonic.

emerald city

2 oz Gin, Tanqueray 10
3⁄4 oz Orgeat
1⁄2 oz Lime juice
1⁄4 oz Herbal liqueur, Green Chartreuse
1⁄4 Apple, Granny Smith
5 lf Mint
1 lf Mint (garnish)
Instructions

Muddle apple, mint, orgeat, and lime juice in cocktail shaker. Add ice, gin, and chartreuse. Shake and double-strain into chilled cocktail glass. Add mint garnish.

Notes

Can also use regular Tanqueray.

YieldsDrink
Authenticity
Unknown
Creator
adapted from Troy Tindal, Prairie Ale House, Minneapolis, MN
Source reference

http://inthemix.on-premise.com/2011/07/emerald-city/

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Smells of gin and mint garnish. Tastes strongly of gin, but with nice undertones of sweet and tart. Can even pick up traces of the herbelness in the Chartreuse. Ratios are perfect. I really like it.

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