Sprezzatura Royale

1 oz Amaro Nonino
1⁄2 oz Cognac, Pierre Ferrand 1840
1⁄2 oz Honey syrup (2:1)
1⁄2 oz Lemon juice
1 1⁄2 oz Lambrusco (or sparkling rosé wine)
Instructions

Shake, strain into flute over sparkling wine.

Notes

Sprezzatura: studied nonchalance, casually askew fashion, "oh, this old thing?" in one word.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Joaquín Simó, Pouring Ribbons, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Deep but refreshing, good mix of fruity and oaky flavors, great acidity.
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Mutiny Suppressor

1 oz Amaro Nardini
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Gin, Perry's Tot Navy Strength (or other navy strength)
1⁄4 oz Galliano
1 twst Grapefruit peel
Instructions

Stir, strain, old fashioned glass, one large rock, grapefruit twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Joaquín Simó, Pouring Ribbons, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Appreciate that this tastes boozy without being super strong. I used regular strength (Conniption) gin to further make it a 'session cocktail'.
Similar cocktails
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  • Doom & Gloom — Virgin Islands Rum, Amaro Nardini, Sweet vermouth, Navy strength rum, Grapefruit peel
  • The Study — Rye, Calisaya, Fernet Branca, Sweet vermouth, Bitters, Scotch, Orange peel
  • Bugatti — Campari, Fernet Branca, Aromatized wine
Cocktailsauced commented on 3/25/2016:

Subbed averna for nardini as I don't have it. Interesting but a little too sweet for me. Like an Italian candy bar. 

Shawn C commented on 11/17/2022:

3 to 3.5 but I can't go 4. Flavorful presentation of Nardini; although a bit sweet and with a small volume. I don't think the small ratio of gin to amaro's etc. works well in this drink. Perhaps double the gin to 1 oz. (navy strength or standard dry gin) to tone down the sweetness.

Teddy Bear

2 oz CioCiaro
3⁄4 oz Islay Scotch, Bowmore Legend
1⁄4 oz Cream Sherry
1⁄2 oz Rich simple syrup 2:1
3 Blackberry
2 ds Bitters, Angostura
3⁄4 oz Soda water
Instructions

Muddle blackberries in simple, shake, double strain over ice in a highball glass, stir in soda, garnish with three more blackberries on a skewer.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Troy Sidle, Pouring Ribbons, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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Black Lily

1 1⁄2 oz Triple sec, Cointreau
1 oz Fernet Branca
3⁄4 oz Lime juice
Instructions

Shake, strain over ice in rocks glass

Yields Drink
Authenticity
Authentic recipe
Creator
Kyle Ford
Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • Orange juice then menthol tastes. Not a bad option if looking for a Fernet showcase. — ★★★
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Gracie Cocktail

1 1⁄2 oz Cognac
3⁄4 oz Pineau des Charentes
1⁄4 oz Bénédictine
1 ds Bitters
1 oz Champagne
1 Brandied cherry (as garnish)
Instructions

Stir, strain over champagne and cherry in a cocktail glass.

Notes

Named for Manhattan mayoral manor Gracie Mansion.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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  • Soigné — Cognac, Pineau des Charentes, Champagne, Bitters
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Cheri Cheri

1 1⁄2 oz Manzanilla sherry (en rama, if possible)
3⁄4 oz Batavia Arrack, Van Oosten
1⁄4 oz Orgeat
3 dr Bitters, Fee Brothers Old Fashion
1 pn Nutmeg (as garnish)
Instructions

Stir, strain, coupe, nutmeg.

Notes

Very similar to Zack's 17th Century Cocktail, with the sherry and arrack reversed and without the orange cheeks.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Kirk Estopinal, New Orleans, LA.
Source reference

Food & Wine's Cocktails 2013.

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
From other users
  • Eh. Lacking something—maybe the 17th Century cocktail will suit my tastes better. NB: made it without nutmeg, which might make a difference, and went light on the bitters, which probably hurt.
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Chet Helms

1 1⁄2 oz Pisco
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Campari
1⁄2 oz Lemon juice
3 ds Rhubarb bitters
2 oz Soda water
1 wdg Orange (as garnish)
1 spg Mint (as garnish)
Instructions

Shake, strain, Collins over ice, top with soda, garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
The Family Dog, Atlanta, GA.
Source reference

http://imbibemagazine.blogspot.com/2013/10/drink-of-week-chet-helms-coc…

Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
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jellydonut commented on 6/03/2015:

Don't make this with Kappa pisco. It tastes like soap.

drinkingandthinking commented on 5/28/2021:

Made with Macchu pisco and Muz. Not too sweet and not too bitter, just right! Might add more pisco though.

Irish Coffee (The Dead Rabbit)

1 1⁄2 oz Irish whiskey, Clontarf
4 oz Coffee (hot)
3⁄4 oz Demerara syrup (1:1)
1 oz Heavy whipping cream (as float)
1 pn Nutmeg (as garnish)
Instructions

Pre-warm the glass with hot water and discard. Add liquid ingredients, stir, top with a thumb's width of whipped cream and garnish with freshly grated nutmeg.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Jack McGarry, The Dead Rabbit, NYC.
Source reference

http://liquor.com/recipes/the-dead-rabbit-irish-coffee/

Curator rating
Not yet rated
Average rating
4.5 stars
(10 ratings)
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  • Desert Dream — Reposado Tequila, White Crème de Cacao, Egg white, Coffee bean
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The Dead Rabbit Coffee Cocktail

1 oz Irish Cream, Brady's
1 oz Port, Graham's Late Bottled Vintage
1 oz Irish whiskey, Clontarf
1⁄2 oz Simple syrup
1 Whole egg
2 ds Bitters, Dr Adam Elmegirab's Orinoco Bitters
1 pn Nutmeg (as garnish)
Instructions

Dry shake, shake, strain into a wine goblet, garnish with nutmeg.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
The Dead Rabbit, NYC.
Source reference

https://www.facebook.com/photo.php?fbid=516992718391719&l=c1057cc4fb

Curator rating
Not yet rated
Average rating
Not yet rated
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at peace with what once was

1 1⁄2 oz Herbal liqueur, Green Chartreuse
7⁄8 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Falernum
2 ds Bitters, Bittermens Xocolatl Mole
3 spg Mint
1⁄4 oz Herbal liqueur, Green Chartreuse ("blue blaze" over top)
Instructions

Build drink in a julep cup over crushed ice. Garnish with mint and "blue blaze" chartreuse over top

History

A drink inspired by the Vellocet cocktail & created for a local Green Chartreuse competition

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Jonny Almario, Mea Culpa, Auckland, New Zealand
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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