Yacht Rock

1 1⁄2 oz Coconut milk
1 1⁄2 oz Orange juice
1 oz Pisco, Campo de Encanto
1⁄2 oz Campari (or Aperol)
1⁄4 oz Galliano
2 dr Orange flower water
1 dr Vanilla extract
1 ds Orange cream citrate, Bittermens
Instructions

Blend with ice, serve in a hurricane glass with a straw, garnish with an umbrella through an orange wheel and two brandied cherries. Throw on some Michael McDonald and enjoy.

Notes

What a fool believes, he sees.

History

A tribute to the much maligned heyday of the frozen drink, the 70s, and its signature cocktails the Piña Colada, the Painkiller, and the Harvey Wallbanger. The coconut, orange juice, orange blossom water, Galliano, and vanilla extract create an orange creamsicle flavor, rounded out by the citrate and deepened by the Campari. Finalist in About.com's frozen cocktail contest.

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

http://abt.cm/1798Mvt

Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Frozen cocktail
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The Man Comes Around

1 1⁄2 oz Cynar
1⁄2 oz Mezcal, Sombra
1⁄2 oz Brandy, Torres 5 Year Old (or other Spanish brandy)
1 t Fernet Branca
1 ds Bitters, Bittermens Xocolatl Mole
1 spg Mint (as garnish)
Instructions

Stir, strain, rocks, garnish with a small slapped sprig of mint.

Notes

Spanish brandy is aromatic with sherry notes; if it can't be found, an oloroso sherry would be a better replacement than a Cognac.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
4 stars
Average rating
4.5 stars
(37 ratings)
From other users
  • Excellent drink the only criticism I would have for myself is a larger mint sprig. It really balances the fernet and cognac.
  • Very good. Go easy on the Mole bitters as they can easily overwhelm
  • Made with Cynar 70 which I would strongly recommend.
  • A little heavier on Mezcal - dash more - and had to use Tamarind bitters, due to no mole bitters. Great, smokey, Cynar goodness.
  • With Vida/cognac, quite interesting, each flavor has its turn. The wind takes a turn and blows the campfire smoke in your face! ETA: With Spanish brandy and Sacrificio. Less smoky, more chocolatey.
  • Very good. Made with Vida and Cognac — ★★★★
  • Dark chocolate, deep bitterness, smoke, savoriness, mint, long finish. Well-liked on eGullet. — ★★★★★
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lesliec commented on 9/02/2013:

Fantastic drink, Rafa. Lovely bitter-dominant style. I'd recommend giving the mint a slap before putting it in as garnish; I wasn't really aware it was there until right at the end (presumably after it had been beaten up a bit by the ice).

Why the name? Is it 'comes round' as in 'visits', or as in 'wakes up after a few too many cocktails'?

DrunkLab commented on 9/03/2013:

Leslie,

Thank you so much for trying it!

Re: the garnish, I almost always slap my mint (not as dirty as it sounds) before inserting it in the drink (ditto). I should probably make a note of it in the instructions, though, instead of assuming that all KC users would do the same. The mint aromas should bring out the mint/menthol of the Fernet more (you mentioned on eGullet that you didn't notice it much).

The story of the name is as follows: after enjoying a mezcal-heavy drink and a Cynar-driven one at the New York bar Pouring Ribbons, my companions and I took the subway home and were joined for several stops by two tweedy guitar-carrying dudes absolutely tearing it up with a set of Johnny Cash covers, including "The Man Comes Around," about the end of days. When I got home I combined the two drinks I'd had, added Spanish brandy, and adjusted the ratios slightly, and decided the resulting drink was black and bitter enough to be worthy of a name by the Man in Black.

Glad you enjoyed it!, and thanks again.

-R

jaba commented on 5/18/2014:

Oh my. This was fantastic. I basically bought the Xocolatl bitters because I saw so many raves about this drink. I used Vida and Ferrand Ambre (did not have Spanish brandy or sherry).

My question is how many Bittermen's drops is a dash? I used the 15-18 suggested on the Kindred Bittermen's page, but that didn't correspond to the 1/4 length of the dropper that the page says.

Either way, this is great.

DrunkLab commented on 5/19/2014:

Thank you! I was actually just having a discussion about what constitutes a Bittermens dash with KC's own Stew. Bittermens' Avery Glasser says 6 drops = a dash.

jaba commented on 5/19/2014:

Interesting. I wonder why it said 15-18 drops = a dash here.

benjajinj commented on 8/27/2018:

Just perfect. Rich, smooth, smokey and chocolatey.

Girolamo Sour

1 1⁄2 oz Amaro Abano, Luxardo
1⁄2 oz Luxardo Bitter
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup
1 Egg white
Instructions

Dry shake, shake, strain, up.

Yields Drink
Authenticity
Authentic recipe
Creator
Stephen Cole, The Violet Hour, Chicago, Il.
Source reference

http://www.starchefs.com/cook/recipe/mixology/stephen-cole/girolamo-sour

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Corpse Reviver #5

1 oz Blanco tequila
1 oz Aromatized wine, Cocchi Americano
1 oz Pineapple syrup
1 oz Lemon juice
2 ds Absinthe
1 twst Lemon peel
Instructions

Shake first four ingredients, strain, coupe, top with absinthe, twist.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Rickhouse, SF, CA.
Source reference

http://www.seriouseats.com/recipes/2011/11/corpse-reviver-5-rickhouse-b…

Curator rating
Not yet rated
Average rating
4 stars
(23 ratings)
From other users
  • Wow. Brilliant.
  • Funky and nutty.
  • Really damn tasty. Amazing what just a few drops of absinthe add to this.
  • Absinthe brings out vegetal/grassy notes in the tequila. Made with Pineapple juice/simple instead of pineapple syrup, but that is an ingenius sweetening agent and citrusy complement to the lemon juice.
  • Delish. On the big side. — ★★★★★
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Lingua Franca

1 1⁄2 oz Pisco
1⁄2 oz Jamaican rum, Wray & Nephew Overproof
1⁄2 oz Falernum
3⁄4 oz Lemon juice
1⁄2 oz Pear liqueur
1⁄2 oz Apricot liqueur
1 ds Orange bitters
2 oz Soda water
Instructions

Shake, strain into a tall glass over ice, top with soda, garnish with mint sprig and lemon twist.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Martin Cate, Smuggler's Cove, San Francisco, CA.
Source reference

http://cocktailvirgin.blogspot.com/2011/07/lingua-franca.html

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Made it with pear eau-de-vie which left the think dry. A lot going on!
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  • Coco de Agua — Light rum, Soda water, Coconut Water, Lime juice, Simple syrup, Mint
  • Soda Jerk — Tequila, Campari, Cola, Lime juice, Passion fruit puree, Vanilla syrup, Egg white, Lime peel
  • Fish House Punch (Death & Co) — Cognac, Rum, Peach liqueur, Club soda, Lemon juice, Sugar, Peach
  • Williams Fizz — Pear eau de vie, Apple brandy, Club soda, Lemon juice, Simple syrup, Egg white

Torino Julep

1 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Jamaican rum, Smith & Cross
1⁄2 oz Fernet Branca
1⁄2 oz Demerara syrup
1 pn Salt, Maldon
2 spg Mint (one as garnish)
Instructions

Bruise mint in julep cup, rub against inside of the cup and discard, add other ingredients with crushed ice and swizzle, top with mint sprig.

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

http://bit.ly/Kno1vS

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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  • Diddlin' Dora — Amontillado Sherry, Sweet vermouth, Pimm's No. 1 Cup, Fernet Branca, Maraschino Liqueur, Orange peel, Nutmeg
  • Prizefighter — Fernet Branca, Sweet vermouth, Simple syrup, Lemon juice, Mint, Lemon, Salt
  • Royal Flush (Ran Duan) — Sweet vermouth, Crème de Cacao, Fernet Branca, Absinthe, Cherry
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  • Coley Cobbler — Sweet vermouth, Fernet Branca, Gin, Demerara syrup, Orange
Dan commented on 7/12/2014:

FrogPrincess on eGullet reports that even 1/4oz of syrup is plenty and perhaps none even better.

DrunkLab commented on 7/12/2014:

I would start with a teaspoon for mouthfeel and balance and add more to taste, though I agree that 1/2 oz is overkill.

Summer Hemingway

1 1⁄2 oz Gin, Plymouth
1 1⁄2 oz Grapefruit juice
3⁄4 oz Lime juice
3⁄4 oz Simple syrup
1⁄2 oz Maraschino Liqueur, Luxardo
1⁄2 oz Fernet Branca (as float)
Instructions

Hard shake all but fernet, strain into a double old fashioned over rocks, float fernet.

Yields Drink
Authenticity
Authentic recipe
Creator
Jeremy Strawn, Mulberry Project, NYC.
Source reference

http://www.starchefs.com/cook/recipe/mixology/jeremy-strawn/summer-hemm…

Curator rating
Not yet rated
Average rating
4 stars
(21 ratings)
From other users
  • Room for Rhubarb?? Maybe less Fernet as well
  • Next time try 1/4 oz Luxardo and 3/8 oz 2:1 simple syrup.
  • Used 2 oz gin 1 oz maraschino
  • Made with Bulldog gin. Boosted the lime a little to make up for running short on grapefruit. Stayed very layered so (assuming no straw) the first sip is pure fernet. Really delicious after that. — ★★★★★
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  • Twice Smitten — Gin, Aperol, Lemon juice, Simple syrup, Mint
  • High Five — Gin, Aperol, Grapefruit juice, Lime juice, Simple syrup
  • Jet Set II — Gin, Maraschino Liqueur, Peychaud's Bitters, Grapefruit juice, Lime juice, Simple syrup
  • Dusty Tail — Gin, Pimm's No. 1 Cup, Bitters, Orange juice, Lemon juice, Simple syrup
DrunkLab commented on 2/16/2014:

Excellent. Surprisingly balanced. I used white grapefruit.

jensck commented on 7/21/2016:

I used cinnamon syrup, halved the maraschino, and added 1/2 oz of Falernum.  Delicious.

Hounds of Love

1 1⁄2 oz Blanco tequila, Calle 23
3⁄4 oz Aromatized wine, Lillet Rose
1⁄2 oz Lime juice
1⁄2 oz Crème de Fraise, Fragoli
1⁄4 oz Luxardo Bitter
2 ds Rhubarb bitters
Instructions

Shake, strain, up or rock.

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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  • Dakkar Grotto — Rhum Agricole, Sweet vermouth, Green tea syrup, Lime juice, Grapefruit peel
  • Under the Peruvian Sun — Solbeso, Bianco Vermouth, Licor 43, Aztec Chocolate bitters, Passion fruit liqueur, Lime juice
  • Paddington — Light rum, Aromatized wine, Absinthe, Grapefruit juice, Lemon juice, Orange marmalade
  • Matador — Curaçao, Dry vermouth, Blanco tequila
  • Undiscovered Country — Pisco, Swedish Punsch, Aromatized wine, Lime juice

Death & Taxes (Pouring Ribbons)

1 1⁄2 oz Gin, Dorothy Parker
1⁄2 oz Plum eau-de-vie, Clear Creek (blue plum brandy)
3⁄4 oz Bianco Vermouth, Cinzano (lavender-infused)
3⁄4 oz Lemon juice
1⁄2 oz Honey syrup (2:1, wildflower honey)
1 ds Grapefruit bitters
1 twst Grapefruit peel (as garnish)
Instructions

Shake, strain, coupe, garnish with a pair of lips cut out of a grapefruit peel and rested on the side of the glass.

Notes

Named for the Dorothy Parker book of the same name. Dorothy Parker Gin is a floral, spicy American-style gin distilled by the New York Distilling Company in Brooklyn.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Joaquín Simó, Pouring Ribbons, NYC.
Source reference

http://www.starchefs.com/cook/recipe/joaqu%C3%ADn-sim%C3%B3/death-taxes

Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
From other users
  • Superbly balanced, universally liked, accessible to the novice but complex enough to reward a more experienced palate, with layered aromatics but a tart bite.
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Sayre

1 1⁄2 oz Bourbon
3⁄4 oz Lemon juice
1⁄2 oz Honey syrup
1⁄2 oz Campari
1 sli Peach
Instructions

Shake, fine strain, coupe, garnish with a swath of citrus cut to look like a kiss.

Notes

A dash of orange bitters won't hurt.

History

Named for someone who became very bitter, for very good reasons.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
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