Detroiter

3⁄4 oz Apple brandy, Lairds Bonded
3⁄4 oz Cynar
3⁄4 oz Lemon juice
3⁄4 oz Honey syrup (1:1)
2 oz India Pale Ale (Stone IPA, divided)
1 twst Grapefruit peel (Garnish)
Instructions

Reserve 1 oz. IPA. Briefly dry shake remaining liquids to flatten beer. Shake again with ice, strain into old fashioned glass. Top with reserved IPA and enough ice cubes to fill, then garnish.

History

Castillo's evolution of his co-worker's drink (Jason Schiffer's Michigander).

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

http://blogs.kcrw.com/goodfood/2013/01/the-rise-of-the-beer-cocktail/

Curator rating
Not yet rated
Average rating
4.5 stars
(7 ratings)
From other users
  • Refreshing and well considered.
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Bevx commented on 9/14/2013:

I was in Southern California this week, and had an opportunity to try this at 320 Main, made by Castillo himself... A truly phenomenal drink. Dave and the rest of the staff were great hosts (we even went back the next day to sample a bit more of their drink menu); I look forward to visiting again next time I travel out there... In the meantime, I gotta pick up some Stone IPA...

320 is such an amazing place, it was my second home before I became a dad. Great drinks without a hint of pretentiousness. If you're able to go again I highly suggest getting the Crippled Creek. I'm not sure if it's on the menu anymore, but it's a really unique drink that's savory and mustardy. Completely blew my mind.

Bevx commented on 9/15/2013:

That's the one I had the next day! I had a bit of trepidation -- bourbon, cucumber, pomegranate molasses and mustard seed are not things I would think to put together. Unique, yes; and also delicious!

Looks like Rafa beat me to it, but it I was going to say that there is actually something like 1/2 tsp of mustard in it.

Franco

1 1⁄2 oz Rye, Rittenhouse 100
1 oz Pineau des Charentes, Prunier
1⁄2 oz Bénédictine
1⁄2 oz Lemon juice
Instructions

Shake with ice, strain, serve up, cocktail glass

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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  • Morphin' Time — Rye, Becherovka, Lemon juice, Honey syrup
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Fireworks

1 part Gin, Citadelle
1 part Tonic water
1 t Grenadine
3 ds Hellfire Habanero Shrub, Bittermens
3 ds Bitters (Optional)
Instructions

Shake on ice, strain in vessel of choice.

Notes

Citadelle is a great wheat gin. The tonic and habanero are quite complementarily piquant. The optional aromatic gives it a bit more depth.
Garnish with a cherry, Luxardo, or this drink could handle a neon grocery store particularly with the aromatic.

History

When I least expect a random mixing will actual work well together....

YieldsDrink
Authenticity
Your original creation
Creator
J., 'Bar, One, Too', Virginia
Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
From other users
  • To try
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Grand ol' Fashioned

2 oz Bourbon
1⁄4 oz Orange liqueur, Grand Marnier (Fat)
1⁄4 oz Cherry Liqueur, Grand Marnier Natural Cherry (Fat)
3 ds Bitters
Instructions

Stir over ice. Strain in a rocks glass over a large ice cube that has been "pre-seasoned" with the essential oils of a large orange peel. Drop the peel in and garnish with your finest brandied cherries. Smile.

Notes

If you HAVE TO, you can substitute maraschino liqueur, but make it a scant 1/4 oz.

YieldsDrink
Authenticity
Your original creation
Creator
Baron A. Stout
Curator rating
Not yet rated
Average rating
3 stars
(7 ratings)
From other users
  • Reduce bourbon to 1.75 oz
  • Very good - strong, Old Fashioned
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Pineapple Express (Ryan Stevens)

1 1⁄2 oz Tequila
1 oz Lemon juice
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Triple sec, Combier L'Original Liqueur D'Orange
1⁄2 oz Ginger syrup (3:1:1 water/sugar/ginger simple syrup)
4 cube Pineapple (approx 1" chunks)
3 ds Peychaud's Bitters
Instructions

In a shaker, start by muddling the pineapple chunks. Add all other ingredients, shake with ice, double strain into coupe. Garnish with lime slice.

Picture of Pineapple Express (Ryan Stevens)
©RStevens2013
YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Ryan Stevens, San Francisco, CA
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • To Robin it's too sweet. I muddled in some fresh ginger as suggested in lieu of the ginger syrup.
  • Used fresh ginger, muddled, instead of syruo.
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Southpaw

1 oz Bourbon, Four Roses
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Campari
1 bsp Fernet Branca
2 ds Peychaud's Bitters
1 twst Orange peel (as garnish)
Instructions

Stir with ice and strain into a cocktail glass. Garnish with an orange twist.

YieldsDrink
Authenticity
Authentic recipe
Creator
Joseph Boley, Red House, Paris
Source reference

Gary Regan's The Negroni, via Cocktail Virgin/Slut blog: http://cocktailvirgin.blogspot.com/2013/05/southpaw.html

Curator rating
Not yet rated
Average rating
4 stars
(34 ratings)
From other users
  • Very good. Like others have said it's a boulevardier w/fernet, which, sounds good to me. And is.
  • Didn't have Punt e Mas, so used Cocci, which made it basically a 2:1 boulevardier with bitters and some Fernet. Still good though. Really liked it with chocolate bitters
  • Great series of different tastes come through on the long finish. Small volume but maybe that fits this type of drink. — ★★★★
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  • Novecento — Cognac, Sweet vermouth, Campari, Maraschino Liqueur, Bitters, Peychaud's Bitters, Lemon juice, Lemon peel

It's delicious, but I want more! Maybe bump to 1.5 bourbon and .75 Punt and Campari. Fernet could probably handle another bsp with those quantities.

Wedderburn or Bite

2 oz Cynar
1⁄2 oz Jamaican rum, Smith & Cross
1⁄2 oz Lemon juice
Instructions

Shake, strain, rocks, lowball

Notes

Relies on a relatively small amount of the intense hogo from Smith & Cross. Well received on eGullet.

History

Wedderburn is a heavy-bodied distillate used to make Smith & Cross rum.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Dan Chadwick
Curator rating
Not yet rated
Average rating
4 stars
(24 ratings)
From other users
  • Must Try
  • Liked it more at the end than at the beginning (but that's kind of how Cynar works for me).
  • Had struggled to find a cocktail that I liked with Smith & Cross; now I have one I love. Just goes to show that Cynar is a wonderful ingredient.
  • One of my best creations. Jeff loved it. — ★★★★★
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A nice variation: split the rum between Smith & Cross and Appleton V/X, split the amaro between Cynar and Meletti. Slightly less funk, but a bit more expansive flavor-wise.

Very nice - any drink with Cynar + lemon juice tastes like grapefruit (a good thing IMO). I added a little mandarin orange simple syrup for a friend who likes sweeter drinks, and that was good too.

Cat's Pajamas

2 oz Pear eau de vie
1 oz Lemon juice
1⁄2 oz Honey syrup
1⁄4 oz Simple syrup
2 ds Bitters, Bittermens 'Elemakule Tiki
Instructions

Combine ingredients in a shaker and shake vigorously with cracked ice. Strain into a coupe glass.

YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
Brian Cody, Wellesley, MA
Curator rating
Not yet rated
Average rating
Not yet rated
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Margarilla

1 1⁄2 oz Añejo tequila (Jose Cuervo Black)
1⁄2 oz Licor 43
1⁄2 oz Triple sec, Combier L'Original Liqueur D'Orange
3⁄4 oz Lime juice
1 sli Lime
Instructions

Shake with ice; pour into a lowball glass with crushed ice and add a lime wheel

History

I made this originally with Jose Cuervo Black, but now that it's discontinued an oaky añejo will work as a substitute.

Picture of Margarilla
2011 Kindred Cocktails
YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • I might sweeten it a bit with .25oz either syrup or Grand Marnier.
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root commented on 8/19/2021:

This is sublime...one of the better margarita's I've had in some time. The Licor 43 brings out the best of all the ingredients.

The Elena

2 oz Blanco tequila
1 oz Lime juice
1⁄2 oz Kirschwasser
1⁄2 oz Triple sec, Cointreau
1⁄4 oz Corn Whiskey, Balcones Brimstone
3⁄4 oz Simple syrup, Royal Rose Three Chiles
1 spl Mezcal, Del Maguey Crema
2 ds Bitters, Fee Brothers Rhubarb
Instructions

Muddle one fresh cherry with the lime juice and a pinch of dried hibiscus flowers. Add the remaining ingredients, saving the mezcal to float, to a shaker and shake with ice. Float the mezcal on top. Pour into a chilled cocktail glass which has been rimmed with an equal measure of mesquite smoked salt, cruched chipotle pepper and sugar. Garnish with another fresh cherry

Notes

This drink is the essence of Santa Fe, combining subtle heat from the chili syrup, smoke from the Balcone Brimstone, sweetness from the syrup and Cointreau, balanced by the tart tang of the lime.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Ron Rovner
Portland, Maine
Curator rating
Not yet rated
Average rating
Not yet rated
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