Sommer in the City

3⁄4 sh Fernet Branca
1⁄4 sh Coffee liqueur
Instructions

Build, shoot. Alternatively, stir and sip.

History

Sam Ross and the boys at Attaboy made this for actor Rich Sommer (Mad Men's Harry Crane), a regular this summer.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Sam Ross, Attaboy, NYC.
Source reference

http://www.grubstreet.com/2013/08/rich-sommer-harry-crane-grub-street-d…

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Always hits the spot.
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St. James's Flip

1 1⁄2 oz Irish whiskey
1 oz Coffee (espresso or cold brew)
1⁄2 oz Cinnamon syrup
1⁄2 oz Fernet Branca
2 ds Bitters, Miracle Mile Chocolate Chili
1 Whole egg
2 oz Stout, Guinness stout (or more)
1 pn Cocoa powder (as garnish)
Instructions

Dry shake, shake, strain into a latte glass, top with Guinness, dust with chocolate powder or nutmeg.

Yields Drink
Authenticity
Authentic recipe
Creator
Gabriella Mlynarczyk, ink, LA.
Source reference

http://www.lalovingcup.com/issue-no-016-pull-up-to-the-pumper-bebe-beer…

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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  • Smoke 'n Choke — Cynar, Stout, Scotch, Chocolate bitters, Whole egg, Brown sugar coffee syrup

The Nighthawk #3

2 oz Rye
3⁄4 oz Dry vermouth, Dolin
1⁄2 oz CioCiaro
1⁄2 oz Cynar
3 dr Bitters, Miracle Mile Chocolate Chili
1 twst Orange peel
Instructions

Stir, strain, coupe, twist, garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Gabriella Mlynarczyk, ink, LA.
Source reference

http://www.lalovingcup.com/issue-no-015-for-seuth-vermouth-aroma-wasnt-…

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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  • Black Manhattan (Cardamaro variation) — Rye, Cardamaro, Cardamom bitters, Smoked Tea Vanilla syrup
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That's So Meta

1 1⁄3 oz Becherovka (40 ml)
2⁄3 oz Bärenjäger (20 ml)
1⁄3 oz Rye (10 ml)
1⁄8 t Citric acid (scant)
2 twst Lemon peel
Instructions

"Dry stir" to dissolve citric acid, stir, strain, rock(s). Express, rim & drop in both peels.

History

Blurring the lines between Old Fashioned & Sour by "deconstructing" one of my favorite drinks, Eastern Standard's Metamorphosis (with a nod to Stew Ellington's B&B Také and B&B&B).

Yields Drink
Authenticity
Your original creation
Creator
Christopher Bevins
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Débarquement

2 oz Gin, Aviation
1 oz Peach liqueur, Edmond Briottet
1⁄4 oz Elderflower liqueur, St. Germain
1⁄2 oz Lemon juice
1 twst Lemon peel
Instructions

Shake, strain, up and garnish

History

Crème de Pêche and St. Germain meld well, and I knew I wanted to use them in a gin based cocktail--Aviation doesn't "gin-out" the subtler flavors in the drink but still provides interesting Indian sarsaparilla and green cardamom notes

Picture of Débarquement
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Used my still-aging homemade peach liqueur on 7/28/20. Might need a bit simple or more of the liqueur.
  • Too sweet for my taste
  • Gin- sweet, sour
Similar cocktails
Netminder69 commented on 5/15/2024:

I found this to be… inoffensive. It wasn’t bad but it’s not anything I would be clamoring to make again.

Long Faced Dove

1 1⁄2 oz Blanco tequila
1⁄2 oz Campari
3⁄4 oz Grapefruit juice (pink)
3⁄4 oz Lime juice
1⁄3 oz Simple syrup
1⁄2 oz Ginger beer
1 sli Lime (as garnish)
Instructions

Combine tequila, Campari, grapefruit juice, lime juice, and simple syrup in lowball glass. Add ice and stir, then top with ginger beer and stir again. Garnish with lime wheel.

Notes

This recipe is scaled down from the original 6 servings; scales up easily for a crowd.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Adapted from Paul McGee, RPM Italian, Chicago by Maggie Hoffman
Source reference

http://www.seriouseats.com/recipes/2013/08/long-faced-dove-tequila-camp…

Curator rating
Not yet rated
Average rating
4.5 stars
(14 ratings)
From other users
  • A more interesting, yummy drink for the margarita lover. A couple drops of saline push it further in that direction if wanted. — ★★★★★
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Zachary Pearson commented on 3/31/2015:

Curated this - changed "tequila" to "Blanco tequila" as per link. added date attribution and changed type to authentic recipe. Thanks, Zachary

Swiss Fizz

1 1⁄2 oz Absinthe
3⁄8 oz Lemon juice
3⁄8 oz Lime juice
3⁄4 oz Orgeat
1 oz Cream
3 dr Orange flower water
1⁄2 oz Egg white
1 oz Soda water
Instructions

Dry shake, long shake, double strain into Collins over soda and ice shard, top with more drops of orange flower water.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
From other users
  • A Ramos gin fizz substituting absinthe for gin. I would probably use less orgeat next time.
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Mid-Morning Fizz

1 3⁄4 oz Gin, Martin Miller's Westbourne Strength
1 oz Lemon juice
3⁄4 oz Simple syrup
1⁄2 oz Herbal liqueur, Green Chartreuse
5 dr Orange flower water
1 Egg white
1 oz Club soda
Instructions

Pour Chartreuse and soda into a Collins and chill. Mix other ingredients, dry shake, long shake, carefully strain over Chartreuse and soda.

Yields Drink
Authenticity
Unknown
Creator
Employees Only, NYC.
Source reference

http://bit.ly/19EfLAY

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Really good––Added more soda water, at least 3 oz, to fill cup.
  • Sounds interesting and worth trying!
  • Wow! — ★★★★★
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Jennx commented on 10/24/2013:

Just tried this and really like it!

Bizet

1 1⁄2 oz Rosé wine (Shinn Estate)
1⁄2 oz Luxardo Bitter
1⁄2 oz CioCiaro
1 oz Champagne, Moet Imperial
1 twst Orange peel (flamed)
Instructions

Stir, strain, coupe, top with Champagne, flamed orange twist.

History

Named for the composer of Carmen, among others.

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

http://umamimart.com/2012/11/the-pdt-project-bizet/

Curator rating
Not yet rated
Average rating
Not yet rated
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Caramel By The Sea

1 oz Bourbon
1 oz Apple brandy, Lairds (bonded)
1 oz Averna
1⁄2 t Allspice Dram
1⁄2 oz Sea salt caramel syrup (Sonoma Syrup Co.)
Instructions

Shake somewhat casually and strain into a rocks glass containing fresh ice.

Picture of Caramel By The Sea
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Bevx commented on 8/24/2013:

Damn you, Stew! You made me go to Sur la Table to get that caramel syrup! Don't you know how easy it is to blow huge wads of cash in that place?... Seriously though, this sounds phenomenal; I can't wait to actually try it. And my mind is racing with other possibilities for the syrup!

Bevx commented on 8/24/2013:

Yup. Phenomenal. Rich and decadent, but not too sweet. A slice of Granny Smith as garnish might be nice, too.

DrunkLab commented on 8/24/2013:

Can't wait to try this one. Does the syrup taste particularly sea salty? I'd rather make my own than buy another bottle at the moment...

Bevx commented on 8/24/2013:

To me, it doesn't taste particularly salty at all. Just the perfect amount to keep the sweet caramel from being cloying. There is a hint of vanilla too... Also, thank you for giving me an excuse to eat a spoonful of caramel sauce.

mahastew commented on 8/24/2013:

I didn't pick up on much salt either. A little more might be nice, although the Averna might not be bitter enough to warrant it.

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