B.A.F.

1 oz Speyside Scotch, Macallan 10
1 oz Oloroso sherry, Lustau (Don Nuño)
1⁄2 oz Aperol
1⁄2 oz Gran Classico
1 twst Lemon peel (expressed and discarded)
Instructions

Stir, strain over one large rock in a rocks glass, express and discard lemon twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Eryn Reece, NYC.
Source reference

http://liquor.com/articles/scotch-cocktails/

Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
From other users
  • Delicious and interesting. I feel like this definitely comes together to be much more than the sum of its parts. Almost a little too sweet, but I think it just barely maintains its balance.
  • Well balanced, tasty cocktail!
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  • Canongate — Scotch, Aperol, Sweet vermouth, Walnut Liqueur, Cherry
  • Bone Machine — Oloroso sherry, Bourbon, Amaro Nonino, Bénédictine, Orange bitters, Bitters, Orange peel

Holidays Away

1 1⁄2 oz Islay Scotch, Bowmore Legend
1⁄2 oz Zwack Unicum
1⁄4 oz Bénédictine
1⁄2 oz Honey syrup (2:1)
1 twst Lemon peel
Instructions

Stir, strain over one rock in a rocks glass, express and insert lemon twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Troy Sidle, Pouring Ribbons, NYC.
Source reference

http://liquor.com/articles/scotch-cocktails/

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Very good. I didn't have Bowman's, but used Ardbeg Uigdegail.
  • Plenty of smoke and looooots of honey without being overly sweet. An aromatic Penicillin without the ginger/sour dimensions.
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Shawn C commented on 5/21/2023:

The peat in the Scotch blends well with the Zwack Unicum, the Benedictine extends the herbal palette in a positive way, and the honey adds depth and softens the intensity. The main drawback as written is that there is too much honey sweetness, which completely takes the edge off an otherwise interesting cocktail. The Benedictine provides some sweetness of its own, so I am not sure whether to go to 1:1 honey syrup to compensate, or just drop the amount of 2:1 syrup to 1/4 oz. I used Laphroaig 10yr Islay, my opinion about the honey content might change with a peatier Islay with more iodine notes.

Action Bronson

1 1⁄4 oz Irish whiskey, Clontarf (rose-infused)
3⁄4 oz Zwack Unicum Plum
1⁄4 oz Beet juice
1⁄2 oz Lime juice
1⁄2 oz Grapefruit juice
1⁄2 oz Simple syrup
Instructions

Shake, strain over one large rock in a rocks glass, garnish with a roset of beets (thin slices of yellow beet arranged and pinned into a rose-like fan).

http://www.youtube.com/watch?v=QS-c9757LY0
Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Joaquín Simó, Pouring Ribbons, NYC.
Source reference

in person.

Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Balanced and complex with unusual flavors. Gorgeous deep red color. Must be down with beets. Crazy beets.
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Lime Blossom

1 1⁄2 oz Gin, Tanqueray Rangpur
3⁄4 oz Lime juice
2 bsp Triple sec, Combier L'Original Liqueur D'Orange
1 bsp Elderflower liqueur, St. Germain
4 ds Orange flower water, Fee Brothers
1 twst Lime peel
Instructions

Shake, strain, up, garnish

History

A sharp, lime forward cocktail tempered slightly by the Combier; the orange flower water gives you a little bit of that "blossom" note--which is really enhanced by the St. Germain

Picture of Lime Blossom
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
3.5 stars
(13 ratings)
From other users
  • Made with Arbor gin. Extremely tart and quite dry. I'd try doubling both elderflower and triple sec. Maybe more orange blossom too!
  • Reduced lime juice to 1/2oz and it was still super dry/ on the sour side so doubled the st germain, definitely better with slightly more st germain than stated.
  • Gin- sour, floral
  • Maybe too lime-forward for me? Tempered with a little more elderflower.
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SSteve commented on 6/19/2022:

From the recipe and the comments I knew this was going to be too lime-heavy. I used less lime and more orange liqueur and St. Germane. I used Dry Curaçao so I added a little simple syrup as well. Pretty good but still needs a little more tweaking. Next time I'll try increasing the St. Germaine and decreasing the Curaçao.

Shadows & Tall Trees

2 oz Bourbon, Four Roses
1 oz Sweet vermouth, Cocchi
1⁄2 oz Cynar
1⁄4 oz Nocino
1⁄4 oz Cinnamon syrup
1 ds Bitters, Angostura
Instructions

Stir with ice, strain into ice-filled rocks glass. Garnish with orange twist.

Yields Drink
Year
2013
Authenticity
Unknown
Creator
Frederic Yarm, Russell House Tavern, Cambridge, MA
Source reference

http://cocktailvirgin.blogspot.com/2013/10/shadows-tall-trees.html

Curator rating
Not yet rated
Average rating
4.5 stars
(18 ratings)
From other users
  • Did not have nocino, so omitted that, but used 3 dashes of black walnut bitters rather than angostura. Still really good.
  • Subbed Bornholmer Dram Sevablødda for cinnammon syrup. An excellent stirred cocktail.
  • Made it with what I had on hand: had to sub in Woodford reserve and Carpano Antica....very enjoyable....but best of all when the chill had faded and the nocino came into focus, so lovely!
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Dan commented on 10/09/2013:

Very nice autumnal flavors. Sub'd 1/2 oz Becherovka for cinnamon syrup.

porkpan commented on 10/10/2013:

Mmm, very tasty. Made it with apple cider syrup and topped with Black Walnut & WBA bitters.

mahastew commented on 9/26/2017:

I knocked the syrup down to 1 tsp and it's pretty darn tasty. 

yarm commented on 10/26/2021:

Made up on the fly for a guest who wanted "Fall in a glass" with Bourbon base (to replace a Bourbon drink we could no longer make from a previous season due to a specialty syrup).

Decadent Stout Flip

1 oz Averna
1 oz Stout, Left Hand Milk Stout (or something else decadent)
1 oz Demerara Rum, El Dorado 12
1 Whole egg
2 ds Allspice Dram
2 ds Bitters, Angostura
1 pn Nutmeg (as garnish)
Instructions

Dry shake, shake, strain into a wine glass, garnish with fresh-grated nutmeg.

Notes

At Donna in Brooklyn, they dashed four dashes out of a bottle of equal parts allspice dram and Ango into this drink.

History

When I asked Jacob what he was calling this, he said simply "stout flip." Then he paused, thought it over, and corrected it to "_Decadent_ Stout Flip."

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Jacob Grier
Source reference

in person

Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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  • St. James's Flip — Stout, Irish whiskey, Fernet Branca, Bitters, Coffee, Whole egg, Cinnamon syrup, Cocoa powder

Piña Colada (Beer)

2 oz Stout, Left Hand Milk Stout
3⁄4 oz Coconut cream (3 parts Coco Lopez : 1 part coconut milk)
3⁄4 oz Pineapple juice
1⁄2 oz Demerara Rum, El Dorado 5
1⁄2 oz Jamaican rum, Smith & Cross
1 spg Mint (as garnish)
Instructions

Shake, strain over one long ice shard in a Collins, garnish with slapped mint sprig, serve with straw.

Notes

I believe Matt said over the din of the bar that their house coconut mix is three parts coconut milk to one part coconut cream.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Matt, Donna, Brooklyn, NY.
Source reference

in person

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
From other users
  • Amazing. You wouldn't guess there was beer in it, but the stout adds a silky mouthfeel and malty/chocolate notes. Great rum combo. Best Colada I've had.
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Nacional (Jeffrey Morgenthaler)

1 1⁄2 oz Light rum
3⁄4 oz Apricot liqueur, Rothman & Winter Orchard Apricot
1 oz Lime juice
3⁄4 oz Simple syrup (or less, to taste)
2 ds Peach bitters, Fee Brothers Peach
Instructions

Shake, strain, up, lime wheel

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Jeffrey Morgenthaler, Eugene, OR, adapting the Hotel Nacional recipe from the Waldorf-Astoria bar book.
Source reference

http://www.seriouseats.com/recipes/2008/08/nacional-rum-recipe.html

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Oh, wow. A delicious apricot daiquiri. 4.5★. I'll try this again.
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  • Papa Doble — Light rum, Maraschino Liqueur, Lime juice, Grapefruit juice, Simple syrup
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African Flower

2 oz Bourbon
3⁄8 oz CioCiaro
3⁄8 oz Crème de Cacao
2 ds Orange bitters
1 twst Orange peel
Instructions

Stir, strain, rock, twist.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Becky McFalls, Little Branch, NYC.
Source reference

Sam Ross' Bartender's Choice app for iOS.

Curator rating
Not yet rated
Average rating
4 stars
(19 ratings)
From other users
  • A bit sweet - will reduce creme de cacao in the future.
  • a bit medicinal, menthol
  • Kind of in Manhattan territory in effect. Pleasant tingle, but a bit sweet (perhaps due to my relatively cheap bourbon and cacao).
  • 3/2/15
  • cio caiaro
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lesliec commented on 1/17/2018:

Not bad, but the bourbon (Maker's 46) dominated. Maybe forget the fiddly 3/8 measures and go to a full 1/4 for both next time.

Sunset Park

2 oz Rye
1⁄2 oz Dry vermouth
1⁄2 oz Apricot liqueur
2 ds Bitters, Angostura
1 twst Lemon peel
Instructions

Stir, strain, up, twist.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Michael Madrusan, Milk & Honey, NYC.
Source reference

Sam Ross' Bartender's Choice app for iOS.

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Extremely dry, even with the sweet Orchard Apricot. A bit medicinal. — ★★★
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