Rye Witch

2 oz Rye, Rittenhouse 100
1⁄4 oz Strega
1⁄4 oz Palo Cortado Sherry, Lustau
1 Sugar cube
2 ds Orange bitters
1 twst Orange peel (expressed and discarded)
Instructions

Muddle bitters and sugar cube, add everything else, stir, strain, rocks.

Notes

PDT house orange bitters are 1:1 Fee's and Regan's.

YieldsDrink
Year
2007
Authenticity
Authentic recipe
Creator
Jim Meehan, PDT, NYC.
Source reference

http://cold-glass.com/2012/10/31/an-evening-with-the-rye-witch/

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Brian's White Manhattan

2 oz White whiskey, Bully Boy
1 oz Bianco Vermouth, Dolin
2 ds Bitters, Bittermens Boston Bittahs
1 Lemon peel
Instructions

Stir whiskey, vermouth, and bitters with ice until well chilled. Strain into Manhattan glass or coupe. Express lemon oil onto the drink and rim the glass.

Notes

I'm not the first person to do a white Manhattan, but here is my version.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Brian Cody
Curator rating
Not yet rated
Average rating
Not yet rated
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The Big Apple

2 oz Calvados
1 oz Sweet white wine (Apple wine)
2 ds Bitters, Bittermens 'Elemakule Tiki
1 Cherry, Luxardo
Instructions

Stir calvados, apple wine, and bitters with ice for 30 seconds. Strain into a Manhattan glass or coupe and garnish with cherry.

Notes

A very apple-forward take on a Manhattan.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Brian Cody
Curator rating
Not yet rated
Average rating
Not yet rated
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Christopher Tracy's Parade (Raspberry Beret Edition)

1 3⁄4 oz Gin
2 bsp Raspberry syrup
1 bsp Aphrodite bitters, Dr Adam Elmegirab’s Aphrodite Bitters
6 dr Absinthe
3 oz Sparkling rosé wine
1 Raspberry
Instructions

Stir, strain, flute, top with bubbly, drop in raspberry.

History

Raspberry syrup version of Rufus' original.

YieldsDrink
Year
2013
Authenticity
Altered recipe
Creator
Rufus Grantham, Demon Bitters
Source reference

http://barnotes.co/recipes/christopher-tracy-s-parade

Curator rating
Not yet rated
Average rating
Not yet rated
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Whiskey Tango Foxtrot

2 oz Rye
1⁄4 oz Fernet Branca
1⁄4 oz Bénédictine
1 ds Bitters, Angostura
1 twst Lemon peel
Instructions

Stir, strain, up.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(19 ratings)
From other users
  • Works even better with Czech Fernet.
  • Was ok, but seemed like it was missing something.
  • Nice, well-balanced sipping cocktail. It really takes the harshness out of the fernet. — ★★★★
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AmyJ commented on 9/11/2013:

Simple and great. Love the fernet / Benedictine combo and the rest balances nicely. Thanks!

Mr. Clark's Cane

1 1⁄2 oz Fernet Branca
3⁄4 oz Maraschino Liqueur
1⁄2 oz Lemon juice
Instructions

Shake, strain, up.

YieldsDrink
Authenticity
Authentic recipe
Creator
Joel Clark, Sanctuaria, St. Louis, MO.
Source reference

http://www.flickr.com/photos/mahastew/9424084377/

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • Apparently there was this awesome cocktail club in St. Louis I never went to in the five years I lived there?
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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
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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.

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