Saveur Kiss

1 oz Gin, Small's
1 oz Bing cherry syrup (*)
1⁄2 oz Egg white
1⁄4 oz Lemon juice
2 bsp Herbal liqueur, Pernod
1 bsp Ginger liqueur, Domaine de Canton
2 ? Bing Cherry (*)
1 pn Smoked Salt (Yakima Applewood)
Instructions

Muddle 1 Bing cherry in the bottom of a cocktail shaker; add egg, gin, syrup, lemon juice and liqueurs and dry shake. Add ice, shake, double strain into a chilled wine glass, garnish with new Bing cherry and a pinch of smoked sea salt

Notes

*see comments for canned bing cherry recipe

History

I love the combination of full, tart cherries and fennel and anise. This drink does an amazing job of being potently sweet, herbal, salty, and tart all in the same glass. An incredible umami factor to this drink.

Picture of Saveur Kiss
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
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Cocktailian commented on 11/06/2013:

*Canned Bing Cherries: •2 pounds Bing cherries, •4 cups water, •1 1/2 cup – 2 cups sugar, •vanilla beans

Cocktailian commented on 11/06/2013:

1: Pit cherries
2: Combine the water and sugar in a large saucepan. Stir and bring to a boil to dissolve the sugar; keep hot
3: Stuff as many cherries as you can into each jar; ~16-20 cherries in each 250 mL jar. Fill to 2 cm below the rim
4: Add vanilla bean
5: Fill each jar with the hot syrup, stopping 1 cm from the rim of the jar. With a clean, hot, wet cloth, wipe the rims of the jars and place the sealers and lids on top. Tighten with your hands
6: Process in a boiling water bath for 15 minutes
7: Remove from the water bath, let cool, and listen for the pops. To let the full flavors develop let the jars rest a few weeks.

laerm commented on 12/30/2014:

Missing the Bing cherry action, but having some similarly processed and canned cherries, I figured I'd give this one a go. I must say, very impressive. Granted I love Pernod, but this is one of the few drinks I have had with it where it seems to take a supporting role. Really good, definitely going to impress some friends with this one.

Feingold

2 oz Brandy
1⁄2 oz Orange cordial
1 bsp Cherry Liqueur, Sangue Morlacco
1 Cherry, Luxardo (muddled)
2 ds Bitters (1 dash aromatic, 1 dash cherry bitters)
Instructions

Muddle cherry in liquid ingredients, shake, double strain over cracked ice, garnish with two more brandied cherries on a pick with an orange flag.

Notes

To make an orange cordial: peel a large orange and combine the peels in a small bowl with enough sugar to cover them completely. Cover and let macerate overnight, occasionally stirring. Stir in the juice from the orange. Strain liquid off the peels and bottle.

History

A craftish take on the cherry smash known in Wisconsin as a Brandy Old Fashioned. A barspoon of Ramazzotti works here too.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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Betty Carter

1 1⁄2 oz Bourbon, Buffalo Trace
3⁄4 oz Pedro Ximénez Sherry, Hidalgo La Gitana Triana
1⁄2 oz Amaro Nonino
3⁄4 oz Lemon juice
Instructions

Shake, strain, up.

Yields Drink
Authenticity
Authentic recipe
Creator
Jeremy Oertel, Berlyn, Brooklyn, NY.
Source reference

http://punchdrink.com/recipes/betty-carter/

Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • Bit too sour
  • Ok. Amaro Nonino is too sweet here.
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Amaris

1⁄2 oz Fernet Branca
1⁄2 oz Strega
1⁄2 oz Gran Classico
1⁄2 oz Dry vermouth, Dolin
12 dr Bitters, Bittermens Burlesque
Instructions

Stir, strain, rocks.

Yields Drink
Authenticity
Authentic recipe
Creator
Aaron Polsky, Amor y Amargo, NYC.
Source reference

http://punchdrink.com/recipes/amaris/

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Gran classico 2/3 Aperol 1/3 Campari
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La Môme

1 1⁄2 oz Pisco, Campo de Encanto (rose-infused)
1 1⁄2 oz Dry vermouth, Dolin
1 t Grappa, Clear Creek Pinot Grigio
1 t Apricot liqueur
Instructions

Stir, strain, up.

Notes

To make rose-infused pisco, add 5 tablespoons food-grade, dried pink roses to one liter of pisco. Let sit for 30 minutes to infuse, and strain.

History

Named for Edith Piaf's nickname.

Yields Drink
Authenticity
Authentic recipe
Creator
Natasha David, NYC.
Source reference

http://punchdrink.com/recipes/la-mome/

Curator rating
Not yet rated
Average rating
Not yet rated
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Sunday Morning

2 oz Rye
1 oz Campari
3⁄4 oz Grapefruit juice
3⁄4 oz Tea (blood orange; strong)
1⁄4 oz Vanilla syrup
1⁄2 bsp Green tea (matcha powder)
1 ds Grapefruit bitters
1 twst Grapefruit peel
Instructions

Incorporate matcha into syrup, shake, strain, rocks.

History

RIP Lou.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Plantes Vertes, eGullet / London.
Source reference

http://forums.egullet.org/topic/64400-campari-cocktails/?p=1938576

Curator rating
Not yet rated
Average rating
Not yet rated
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The Red and The Black

2 Strawberry
1 3⁄4 oz Simple syrup (Black pepper infused)
2 oz Blanco tequila
1 oz Lime juice
Instructions

Moisten rim of rocks glass with lemon, coat lightly with sugar, finely ground black pepper, and salt mixed in a 12:3:1 ratio (.25cup:Tbsp:tsp).

Muddle strawberries in rocks glass. Combine remaining ingredients with ice and stir.

Notes

Prepare black pepper simple syrup by combining 2 cups boiling water with sugar. Add 1/2 cup coarsely ground pepper. Let cool, cover, and refrigerate for 3 hours then strain for storage.

History

Original recipe calls to make a 10 drink pitcher and refrigerate until cool (about one hour).

Yields Drink
Authenticity
Authentic recipe
Creator
Michael Cecconi
Source reference

http://www.foodandwine.com/recipes/the-red-and-the-black

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Changed ratios to 2:1:1 to reduce sweetness. — ★★★
  • Great summertime drink, top with soda for a lighter version.
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No. 64

1 oz Mezcal, Del Maguey Vida
1 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Herbal liqueur, Green Chartreuse
2 ds Orange bitters
Instructions

Stir with ice, strain into rocks glass. Twist a lemon peel over the top (but do not add to drink).

Yields Drink
Authenticity
Unknown
Creator
Hungry Mother, Cambridge, MA
Source reference

http://cocktailvirgin.blogspot.com/2013/07/no-64.html

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • A little too sweet for my liking, the flavours are a bit miss-matched, which starts herbally and ends smoky. Might be better if made with dry vermouth instead.
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Tombstone Mule

2 oz Mezcal, Del Maguey Vida
1⁄2 oz Lemon juice
1⁄2 oz Honey syrup (1:1)
1 oz Ginger beer
Instructions

Shake ingredients (except ginger beer) with ice, and strain into ice-filled rocks glass. Top with ginger beer. Garnish with flamed lemon twist.

Yields Drink
Authenticity
Unknown
Creator
Bergamot, Somerville, MA
Source reference

http://cocktailvirgin.blogspot.com/2013/02/tombstone-mule.html

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Agave Maria

1 1⁄2 oz Mezcal, Del Maguey Vida
1 1⁄2 oz Pineapple juice
3⁄4 oz Lime juice
1 bsp Fernet Branca
3 ds Peychaud's Bitters
1 ds Agave syrup
Instructions

Shake with ice, pour into rocks glass. Garnish with orange twist.

Yields Drink
Authenticity
Authentic recipe
Creator
The Independent, Somerville, MA
Source reference

http://cocktailvirgin.blogspot.com/2012/05/agave-maria.html

Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
From other users
  • Enjoyed the smoke/mezcal+herbal/fernet-y+lime/pineapple juice balance. Would drink again for sure and try w alt fernets.
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HallA commented on 10/28/2023:

Don't love it. I think the "dash" of agave is a weird measure for a sweetener and did not balance the acid enough in my drink. I would go up to a full bsp of agave.. Maybe if you're using pineapple juice from concentrate or dole that's sweeter it would help more.

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