The Wink

1 2⁄3 oz Gin
1⁄2 oz Simple syrup
1⁄3 oz Triple sec
2 ds Peychaud's Bitters
1 rinse Absinthe
1 twst Orange peel (expressed and discarded)
Instructions

Shake, strain into absinthe-rinsed glass, twist.

YieldsDrink
Year
2012
Authenticity
Authentic recipe
Creator
Tony Conigliaro, 69 Colebrooke Row, London.
Source reference

http://tartinestotikis.wordpress.com/2013/07/23/give-me-a-wink-and-ill-…

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Average rating
4 stars
(9 ratings)
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MarkB commented on 7/25/2013:

I think this should be stirred, not shaken.

I haven't read Conigliaro's book, so I'm basing the call to shake, not stir this drink on FrogPrincesse's blog. Based on her photos I'd say she definitely shook hers. While The Wink doesn't contain citrus juice or any other opaque ingredients, it is boozy and full of strong herbal flavors, so I imagine the shaking is Conigliaro's way to make the drink colder/more diluted and thus more palatable to a broader audience. Plus the pink blush from shaking looks cool and suits the name.

The drink is indeed shaken - I love Google Books preview function, even if it only gives you a paragraph to go by sometimes.

Thanks,

Zachary

Shaken is correct per the book. I did a double take as well as the cocktail does not contain citrus. Shaking gives it a lighter texture which works really well here.

Made with reduced tonic syrup, Cointreau blood orange, orange bitters and grapefruit twist. Delicious.

Sgroppino

1⁄3 c Lemon sorbet
1 oz Vodka
3 oz Prosecco
Instructions

Whisk the sorbet with enough of the Prosecco to dissolve it, then add vodka, serve up, and top with prosecco.

Notes

Limoncello or fortified wines (Cocchi Americano, bianco vermouth, etc) make good substitutions or adjuncts to the vodka.

YieldsDrink
Authenticity
Authentic recipe
Creator
Traditional Italian beverage.
Source reference

http://www.saveur.com/article/Recipes/Sgroppino-Cocktail

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3 stars
(1 rating)
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Clock Water and Smoke

1 1⁄2 oz Blanco tequila (100% agave)
1⁄2 oz Gran Classico
1⁄3 oz Crème Yvette
3⁄4 oz Lime juice
1⁄3 oz Agave syrup
1⁄2 t Mezcal, Del Maguey
12 dr Hellfire Habanero Shrub
1 Blackberry (as garnish)
Instructions

Shake and strain into a chilled cocktail glass. Blackberry garnish.

History

My three-year-old son announced one day that his two favorite things to eat are "clock water" and smoke. He's a mystic.

Picture of Clock Water and Smoke
YieldsDrink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • Spicy and complex but a little too sweet. I thought it was improved with a bit more lime.
  • Nice use of Gran Classico! I subbed 1/3 oz. Ancho Reyes for shrub cuz I didn't have any, but I'm guessing the shrub would balance the sweet better. I also used 3/4 oz. Mezcal to make it smokier.
  • Killer
  • Nice smoky. Not too hot with even 16 drops of Habanero shrub.
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  • Sotol Sour — Sotol, Triple sec, Lime juice, Ancho Reyes Verde chile liqueur, Agave syrup, Cayenne pepper
  • MonteClive — Cachaça, Pavan, Amaro Montenegro, Mint Bitters, Lime juice, Salt
  • Chalino Special — Blanco tequila, Cassis, Lemon juice, Lime juice, Simple syrup, Lemon peel
  • The Last Mule — Vodka, Swedish Punsch, Ginger liqueur, Orange bitters, Lime juice

Revelation

1 3⁄4 oz Rye, Bulleit
1⁄4 oz Fernet Branca
1⁄4 oz Sweet vermouth
1 ds Orange bitters, Angostura Orange
1 Cherry, Luxardo (As garnish)
Instructions

Shake, strain, straight up, cocktail, garnish

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Luke O'Neil, Grace, Portland, ME
Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
From other users
  • Not as sweet as your standard Manhattan. The Fernet adds some complexity and interest.
  • Boozy and surprisingly dry. I think I might like these better than Manhattans.
  • The fernet was a little strong, I think I'll scale it back a smidge next time...
  • Balanced Manhattan variant
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Appalachian (Hill People Milk)

1 oz Corn Whiskey (popcorn-infused)
1 oz Tennessee whiskey, George Dickel
5 oz Corn milk
1⁄2 oz Orgeat
1⁄2 oz Coffee liqueur
1⁄4 oz Lemon juice (optional)
1 ds Bitters, Angostura
1 pn Cocoa powder (as garnish)
Instructions

Build in tall glass over ice, stir, garnish with cocoa powder, serve with straw.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
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Corn milk. Blend some corn kernels in the milk of your choice, add a pinch of cinnamon or another spice if so desired, let sit in the fridge and strain. So easy the Hill People laugh at you if you can't make it.

The Snowball

1 oz Brandy
1 oz Apple brandy
3⁄4 oz Crème de Cacao, Tempus Fugit
2 oz Corn milk
4 dr Chocolate bitters, Miracle Mile
1 Egg white
1 oz Prosecco
1 pn Cocoa powder (as garnish)
Instructions

Dry shake all but Prosecco and cocoa, shake again with ice for 40 seconds or so, strain into a Collins and top with Prosecco.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Gabriella Mlynarczyk, ink, LA.
Source reference

http://www.lalovingcup.com/cornmilk-brandy-alexander/

Curator rating
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The Doctor Is In

2 oz Fernet Branca
1⁄2 oz Bitters, Angostura
1⁄2 oz Ginger syrup
1 oz Soda water
Instructions

Stir without ice, shoot. Alternatively, stir over ice and sip.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Gabriella Mlynarczyk, ink, LA.
Source reference

http://www.lalovingcup.com/issue-006-not-so-square-root-smoke-vodka-mar…

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Monkey Gland (Palatable)

1 1⁄2 oz Gin
1⁄2 oz Orange juice
1⁄2 oz Lime juice
1⁄2 oz Triple sec
1⁄4 oz Raspberry syrup
1 ds Absinthe
1 ds Bitters, Angostura
Instructions

Shake, strain, up.

History

Cocktail revivalists have long lamented the tendency of the venerable Monkey Gland to resist palatability. To the modern palate, the standard Monkey Gland recipe—gin, some dashed absinthe and raspberry syrup, and a heaping helping of orange juice, justly called by Dan Chadwick the "fruit of cocktail death"—registers as an unbalanced, overly sweet mishmash of discordant flavors, lacking structure or shame. But with a bit of modern tinkering—adding some acid here, dashing complementary bitters there, replacing orange juice with orange liqueur—we arrive at something with the zippy acidity and bright citrus flavors of a... well, we arrive at a Pegu Club, with some berry juice and an absinthe rinse. Which, come to think of it, is a pretty good thing. Enjoy.

YieldsDrink
Year
2013
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
3 stars
(7 ratings)
From other users
  • Maybe an Absinthe rinse instead of a dash
  • Calling it "palatable" undersells this. Although there are probably better things to do with your raspberry syrup, this is at least a good drink. (3.5★)
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  • Bonjour Farrokh — Gin, Triple sec, Parfait Amour, Grapefruit liqueur, Lemon juice, Simple syrup, Orange peel
  • Maiden's Prayer — Gin, Triple sec, Lemon juice, Orange juice
  • Fine & Dandy — Gin, Triple sec, Bitters, Lemon juice

Bluebeard

5 Blueberry
1⁄2 oz Agave syrup
1 1⁄2 oz Gin
3⁄4 oz Aquavit
3⁄4 oz Pineapple juice
1⁄2 oz Lime juice
1 spg Mint (as garnish)
Instructions

Muddle 5-10 blueberries in agave syrup. Combine ingredients in shaker and shake and strain on ice in a tumbler. Garnish with mint sprig.

Notes

The original recommends a dry shake of ingredients and straining it in glass filled with pebble ice.

History

The Bluebeard cocktail is based on the Blackbeard (in PDT cocktail book) made with blackberries in the place of blueberries and lime in place of lemon juice. The original was created by Daniel Eun.

YieldsDrink
Year
2013
Authenticity
Altered recipe
Creator
Matt Greenway, NH
Source reference

PDT cocktail book

Curator rating
5 stars
Average rating
4 stars
(9 ratings)
From other users
  • Delicious adaptation!
  • Delicious and surprising.Nice balance.
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Moderated this slightly - added blueberries to the recipe from the notes.

Singapore Cricket Club Gin Sling

1 oz Gin
1 oz Cherry Liqueur, Cherry Heering
1 oz Bénédictine
1 oz Lime juice
2 ds Bitters, Angostura
1 oz Water (cold)
Instructions

In an 8 ounce highball glass build over ice and stir until chilled.

History

Two members of the Singapore Cricket Club made their own gin sling upon the refusal of the Club to do so.

Picture of Singapore Cricket Club Gin Sling
©2013 Kindred Cocktails. Photo by Zachary Pearson.
YieldsDrink
Year
1913
Authenticity
Unknown
Creator
Singapore Cricket Club
Source reference

http://bit.ly/13vuRXH

Curator rating
Not yet rated
Average rating
4 stars
(18 ratings)
From other users
  • Sour as made with Tattersall sour cherry. Benefits from a heavy hand with the bitters and a long stir. — ★★★★
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This was nice with San Pellegrino as the cold water.

I like this but it needs a catchier name.  Maybe something cricket based.  There's already a Leg Before Wicket, what about the Spin Bowler?

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