Fifth Stage

1 oz Absinthe, Pernod
1 oz Pineapple juice
1 oz Lime juice
2 t Orgeat
3 sli Cucumber
Instructions

Shake with 2 of the cucumber slices, double-strain, rocks, DOF. Garnish with 3rd slice.

Yields Drink
Authenticity
Authentic recipe
Creator
Dave Castillo, 320 Main, Seal Beach, CA
Source reference

http://320main.blogspot.com/2012/07/the-fifth-stage.html

Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • Tasty drink to introduce people to Absinthe. — ★★★★★
  • Made with Herbsaint. Refreshing and interesting.
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mako commented on 5/28/2020:

This is the same cocktail as the Green Philter.

Zachary Pearson commented on 5/28/2020:

Mako - good catch. Since the Fifth Stage greatly predates the Green Philter, I'm going to merge them both into the Fifth Stage. Thanks,  Zachary

The Phil Collins

2 oz Bourbon
3⁄4 oz Lemon juice
3⁄4 oz Grenadine (See Notes)
2 oz Soda water
Instructions

Shake all ingredients (except soda) with ice. Strain over ice into a highball glass. Fill with soda water, garnish with lemon peel.

Notes

Grenadine: 2 cups pomegranate (I used POM, but I understand juicing with a lever juicer works as well). 1.5 ounce sugar. 2 ounces pomegranate molasses. 1 tablespoon orange blossom water. Shake well until sugar dissolves (I run the bottle under hot water to help).

Yields Drink
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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One Pommeau Before I Kill

1 1⁄4 oz Calvados
1 1⁄4 oz Pommeau de Normandie
1⁄2 oz Manzanilla sherry
1 twst Lemon peel
Instructions

Stir, strain, up, twist.

Notes

Pommeau de Normandie is an aperitif made of one part young Calvados to two parts apple must (juice), aged in oak. It is sweet and complex, with flavors of apple, butterscotch, and oak, similar in both concept and profile to grape brandy-based aperitifs like pineau and floc de Gascogne. Nice stuff.

Yields Drink
Authenticity
Authentic recipe
Creator
Augusto Lino, Upstairs on the Square, Cambridge, MA.
Source reference

http://how2heroes.com/videos/beverages/one-pommeau-before-i-kill

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

1 oz Bourbon, Four Roses (small batch)
1 oz Ginger liqueur, Domaine de Canton
1 wdg Orange
1 spl Lime juice
1 spl Lemon juice
1 spl Ginger ale
1 spl Pomegranate juice, POM Wonderful
Instructions

Fill a mixing tin with a scoop of ice. Add lemon, lime, pomegranate juice and orange wedge, muddle a little bit. Add Domaine and bourbon, shake vigorously. Pour into a highball glass and top with ginger ale!

Notes

Tried it one day with gran marnier for domaine and leaving out the pomegranate juice

History

Just playing around one day at the bar, intrigued by this Domaine de Canton...wanted it to be pink, so I added pom juice...tastes good without it

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Joni, Arlington VA
Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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Zachary Pearson commented on 9/15/2013:

Joni,

Can you estimate how much a "splash" is? How spirit forward is this? Does the bourbon show in the drink?

Thanks,

Zachary

JoniBonie commented on 9/22/2013:

For the lemon lime 1/4 oz, I used a capful of pom juice and top off with ginger ale. I muddle the orange wedge with the lime and pom juice with some ice in the large shaker tin, add the spirits and shake, then por the whole thing in a cup, whatever room is left is filled with ginger ale. It has a bourbon flavor but its kinda sweet too. If you want the bourbon to show more just smash the ingredients lightly and you can even leave out the pom juice. I was trying to make it fruity and approachable. I certainly taste bourbon, but I'm not a huge bourbon fan so maybe that is it...I love this drink tho!!! The Gran marnier version is delicious too, I like it even though its a little tougher!

Manning The Hatches

1 3⁄8 oz Cynar
2⁄3 oz Campari
2⁄3 oz Cherry Liqueur, Cherry Heering
2⁄3 oz Gin (94 proof)
1 ? Soda water
Instructions

Build and stir over ice in a half pint, topping with soda.

Notes

Unnamed aperitif by Adam Manning, originally just calling for Cynar, Campari, and soda. Dumb punning name by me.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Adam Manning, London, UK.
Source reference

http://forums.egullet.org/topic/144812-drinks-2013/?p=1931466

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Well crafted, but maybe a little one-note.
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The Eyrie

1 1⁄2 oz Gin, St. George Terroir
1⁄2 oz Eau de vie of Douglas Fir, Clear Creek
3⁄4 oz Dry vermouth
1⁄4 oz Herbal liqueur, Green Chartreuse
1 ds Grapefruit bitters
1 twst Grapefruit peel
Instructions

Stir, strain, up, garnish with a grapefruit twist or a pine or fir sprig.

Notes

I like to make a West Coast / Cascadian Dry Martini with 1 3/4 oz St. George Terroir, 1/4 oz Douglas Fir, grapefruit bitters, and some combination of Vya dry and a more standard dry vermouth to taste. (I call it a Cascadian.) This is a slight elaboration on that.

Yields Drink
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
  • Barr Hill Gin — ★★★★★
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.312 Cocktail

1 oz Reposado Tequila
1 oz Campari
1⁄2 oz Lime juice
4 oz Club soda
Instructions

Shake Campari, tequila, and lime with ice and strain into ice filled rocks glass. Top with club soda, garnish with lime wheel.

Yields Drink
Authenticity
Authentic recipe
Creator
Anu Apte, Edgar’s Cantina, Safeco Field, Seattle, WA
Source reference

http://imbibemagazine.blogspot.com/2013/04/aprils-where-to-drink-now.ht…

Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
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stridersden commented on 8/13/2017:

Either very bland or very bitter depending on the ratio of club soda. Could use a sweetener.

Old Vermont

1 3⁄4 oz Gin (London dry)
1⁄2 oz Grade B maple syrup
1⁄2 oz Lemon juice
1⁄4 oz Orange juice
2 ds Bitters, Urban Moonshine Maple Bitters
Instructions

Shake ingredients with ice and strain into chilled glass. Top with bitters.

Yields Drink
Authenticity
Altered recipe
Creator
John Gertsen, Drink, Boston, MA
Source reference

https://imbibemagazine.com/drink-of-the-week-urban-moonshine-maple-bitt…

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Substituted Fee Bros Whiskey Barrel bitters.
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Phony Negroni

1 1⁄2 oz Gin, Hayman's
1⁄2 oz Aperol
1⁄2 oz Sweet vermouth, Dolin
1 oz Grapefruit juice
1⁄2 oz Lime juice
1⁄4 oz Orange juice
1⁄4 oz Simple syrup
2 ds Orange bitters, Regans' orange bitters
1 oz Soda water (to top)
1 wdg Orange (as garnish)
1 Cherry, Luxardo (as garnish)
Instructions

Shake all ingredients but soda. Strain into collins glass. Top with soda water. Garnish with an orange wedge speared with a Luxardo cherry.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
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elvisomar commented on 4/13/2020:

This is sort of a Mediterranean tiki drink. The flavor combination is sensational, but it's a little sweeter than I was hoping. Next time I'm going to try it without the simple syrup. Thanks for a delicious drink!

Ransom Negroni

1 1⁄4 oz Old Tom Gin, Ransom
1 oz Gran Classico
1 oz Sweet vermouth, Carpano Punt e Mes
1 twst Orange peel
Instructions

Stir, strain, up, twist.

Notes

Name aside, this struck me as sufficiently different from a Negroni to merit its own entry.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Jim Romdall, Vessel, Seattle, WA.
Source reference

http://www.thespeakista.com/2012/05/negroni-nirvana-ransoming-my-negron…

Curator rating
Not yet rated
Average rating
4.5 stars
(20 ratings)
From other users
  • Gran Classico hell yeah
  • Even sweeter than a normal Negro. Also doesn't feel *that* different than just a Negroni. The Gran Classico is a great sub for Campari but make this with London Dry.
  • Made over ice, rocks glass, bitter, sweet, spicy... Makes an outstanding fancy negroni variation — ★★★★★
  • a new favorite. Replaced Gran Classico with Avion d'Or, from the same producer
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