French Maid

1 1⁄2 oz Cognac, Hine
1 oz Ginger beer
3⁄4 oz Lime juice
3⁄4 oz Simple syrup
1⁄4 oz Falernum, Velvet Falernum
4 sli Cucumber
8 lf Mint (6-8)
1 spg Mint (as garnish)
Instructions

Muddle cukes and mint in simple, then combine all, shake, and strain. Garnish with a mint sprig through a cucumber wheel.

Notes

Meehan's take on Sam Ross' Maid cocktail format, normally just a spirit with lime, sugar, mint, and cucumber and named for the provenance of the spirit (e.g., Kentucky Maid for bourbon).

YieldsDrink
Year
2008
Authenticity
Authentic recipe
Creator
Jim Meehan, PDT, NYC.
Source reference

PDT Cocktail Book, p. 128.

Curator rating
5 stars
Average rating
4 stars
(15 ratings)
From other users
  • very sweet as written. Next time will go much lighter on the simple
  • Wow! Crowd pleaser! — ★★★★★
  • Excellent for summer.
  • Terrific! 5/5 build the garnish with a low center of gravity or it will capsize!
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  • Excellent Eyelashes — Bourbon, Maraschino Liqueur, Ginger liqueur, Bitters, Ginger beer, Lime juice

Made with a cheap brandy and homemade falernum and it was fantastic. I was trepidatious about shaking the carbonated ginger beer so I added it after the shake. (Does that go without saying, along with the double strain?) 5/5

Yes, add ginger beer after shaking. Double strain. Very pleasant!

The recipe for the house ginger beer listed in the PDT book is not carbonated, hence it isn’t necessary to add separately

Fernet About It

1 1⁄2 oz Bourbon
3⁄4 oz Lime juice
1⁄2 oz Fernet Branca
1⁄4 oz Simple syrup (Five Spice infused, see note)
1 spl Ginger beer, Barritt's
1 spg Mint
Instructions

Bourbon, lime juice, Fernet and simple syrup in a cocktail shaker with ice and shake well. Strain into a Collins or highball glass filled with ice. Top with the ginger beer and garnish with a few sprigs of mint.

Notes

To make the syrup, take 1 cup Sugar, 1 cup Water, 1 Tablespoon Chinese Five Spice Powder, simmer on stove five minutes, strain, cool

YieldsDrink
Authenticity
Unknown
Creator
Alie Ward
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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  • Carpano Sour — Bourbon, Sweet vermouth, Lemon juice, Simple syrup, Egg white, Maraschino cherry
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Moderated this slightly - changed Five Spice Syrup to simple syrup, with a note on how to make it to avoid extraneous new items and line breakage in the cocktail.

Paloma (South Of The Border)

2 oz Blanco tequila
2 oz Grapefruit juice
1⁄2 oz Lime juice
1⁄2 oz Elderflower liqueur, St. Germain
Instructions

Shake with ice, and strain into an ice filled rocks glass. Garnish with a lime or grapefruit wedge.

Notes

The original recipe called for .25 oz St. Germain and .25 ounce Simple Syrup. After a few tries, I doubled the St Germain and omitted the Simple Syrup entirely, as I felt the floral taste of the elderflower liqueur was too nuanced, and needed to be more forward.

YieldsDrink
Authenticity
Altered recipe
Creator
Billy Van Dolsen, Agricola, Princeton, NJ
Curator rating
Not yet rated
Average rating
4 stars
(21 ratings)
From other users
  • Great tequila grapefruit drink. Kinda as you’d expect, if you’d expect this to be good. Refreshing.
  • margarita-ish, mild elderflower — ★★★★
  • Quite sour but very tasty
  • Nice and refreshing, get the bitterness from the grapefruit. Can't really taste the elderflower though
  • Would go well with a salt rim and a little spice. Maybe jalapeño — ★★★★★
  • Great tequila drink.
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Rebujo

2 1⁄2 oz Manzanilla sherry (or Fino)
1⁄2 oz Gin (preferably navy-strength)
3 oz Bitter lemon soda, Fever Tree
1 twst Lemon peel (as garnish)
1 twst Orange peel (as garnish)
Instructions

Build in a Collins over ice and bubbles, stir, garnish, serve with straw.

History

A Rebujito is a popular Andalusian beverage, usually equal parts fino or manzanilla sherry and Sprite or another lemon-lime soda.

YieldsDrink
Year
2014
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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Shattered Glasser

1 oz Reposado Tequila, El Tesoro Reposado
1⁄2 oz Batavia Arrack, Van Oosten
1⁄2 oz Mezcal, Los Amantes Joven
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Allspice Dram, St Elizabeth
1⁄4 oz Bénédictine
1 ds Bitters, Bittermens Xocolatl Mole
1 Cherry (Laphroaig-soaked; flamed; as garnish)
Instructions

Stir, strain, up, garnish with a Laphroaig-soaked and flamed cherry, dropped in.

YieldsDrink
Year
2008
Authenticity
Authentic recipe
Creator
Phil Ward, Mayahuel, NYC.
Source reference

http://forums.egullet.org/topic/107674-batavia-arrack/?p=1609852

Curator rating
Not yet rated
Average rating
4.5 stars
(30 ratings)
From other users
  • Same as Airbag — ★★★★★
  • Rich, nuanced, so much spiciness to pick apart. — ★★★★
  • Used Dolin SV, with a dash of Tuaca, as a lame sub for Antica, and couldn’t find the matches. Very “grounded” and complex flavors.
  • The Airbag
  • wow
  • Pepper, vanilla, chocolate, allspice, herbal depth, dunder, all beautifully integrated, smooth, and elegant. Wow.
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  • Airbag — Reposado Tequila, Sweet vermouth, Batavia Arrack, Mezcal, Allspice Dram, Bénédictine, Chocolate bitters
  • Cartel Martinez — Reposado Tequila, Sweet vermouth, Mezcal, Maraschino Liqueur, Grapefruit bitters, Orange peel
  • Zapatista — Reposado Tequila, Sweet vermouth, Mezcal, Maraschino Liqueur, Bitters, Orange peel
  • 1910 — Sweet vermouth, Mezcal, Cognac, Maraschino Liqueur, Peychaud's Bitters, Orange peel
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bza commented on 5/19/2014:

This was pretty good, but I used a newly opened bottle of Carpano and I thought it overpowered everything else (which is no easy task).

How do you flame a cherry though?

Presumably hold a flame under the Laphroaig-soaked cherry. I've never bothered with the flame, just the Scotch. I didn't find this as Carpano-heavy as you did, but I can definitely see how the vanilla could overpower even the bruisers (arrack, agave, allspice) in this drink.

bza commented on 5/19/2014:

I guess if you put the cherry on a stick it will be ok. I took a maraschino cherry, misted the top with Ardbeg, and called it a day.

Name updated from "Airbag" to how it appears in the Death & Co book, a nod to Avery Glasser, who inspired the drink.

It looks like an insane mish-mash but it really works. The way all the flavors are there to be almost-cerebrally picked apart like aurally picking out particular parts of an orchestra reminds me a bit of another improbable cocktail I found here, El Nacional.

Viola Terra

1 1⁄2 oz Bourbon, Bulleit
1⁄2 oz Beet juice
1⁄2 oz Zucca
3⁄4 oz Lemon juice
5 ds Bitters, Fee Brothers Black Walnut
Instructions

Combine all ingredients in shaker, add ice, shake vigorously, strain into coupe, no garnish necessary.

YieldsDrink
Authenticity
Your original creation
Creator
Ryan Stevens
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • For Hope
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Falcon Punsch!

3⁄4 oz Apple brandy, Lairds
3⁄4 oz Batavia Arrack, Van Oosten
3⁄4 oz Swedish Punsch
3⁄4 oz Lime juice
1⁄2 oz Pineapple syrup
1⁄2 oz Campari
3 ds Bitters
Instructions

Shake, strain, up.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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  • Snoop Lion (or, Fo'Swizzle) — Jamaican rum, Batavia Arrack, Maraschino Liqueur, Grapefruit juice, Passion fruit syrup, Lime juice
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  • Kampaïneapple — Overproof bourbon, Maraschino Liqueur, Fernet Branca, Bitters, Orange bitters, Lime juice, Pineapple syrup, Rich simple syrup 2:1, Thai Basil
  • B.C.M. — Reposado Tequila, Maraschino Liqueur, Bitters, Lime juice, Simple syrup, Maraschino cherry, Blackberry
  • Power Daq — Demerara Rum, Lime juice, Demerara syrup

Swizzle and Buck

1 1⁄2 oz Jamaican rum, Appleton Reserve
1 oz Aveze
1⁄2 oz Apricot liqueur, Rothman & Winter
1 oz Lemon juice (scant; 7/8 oz)
3⁄4 oz Agave syrup
2 ds Allspice Dram, St. Elizabeth
1 1⁄4 oz Ginger beer, Maine Root
4 ds Bitters, Angostura (4-5)
2 spg Mint (one as garnish)
Instructions

Muddle the leaves of one mint sprig, add all ingredients but ginger beer and bitters to an ice-packed Collins glass, swizzle to chill. Top with ginger beer and bitters, garnish with a lemon coin and a slapped sprig of mint.

Notes

Finalist in the AVÈZE First Annual Day Drinking Cocktail Competition.

YieldsDrink
Year
2013
Authenticity
Unknown
Creator
Christian Sanders, Evelyn Drinkery, NYC.
Source reference

http://www.shakestir.com/recipes/id/588

Curator rating
Not yet rated
Average rating
Not yet rated
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Piña Cholada

2 oz Pisco (toasted coconut-infused)
1 oz Coconut Water (Thai)
1 oz Lime juice
3⁄4 oz Falernum, Velvet Falernum
3⁄4 oz Pineapple syrup
1 oz Egg white
1 lf Makrut lime leaf
Instructions

Dry shake, shake with a couple of ice cubes for 30 seconds or so, strain into an ice filled Collins and spoon out some of the foam to top, garnish with makrut lime leaf.

Notes

To prepare pisco, infuse one 750ml bottle with one cup of toasted coconut (more details in source reference). Named for Cholada, Mlynarczyk's favorite Thai restaurant on the west side of LA.

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

http://www.lalovingcup.com/issue-no-014-whats-up-thai-ger-lily-saki-coc…

Curator rating
Not yet rated
Average rating
Not yet rated
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Two Trick Pony

1 oz White whiskey, Low Gap
1 oz Bourbon, WL Weller (7 year)
3⁄4 oz Lemon juice
1⁄4 oz Orgeat
1⁄4 oz Demerara syrup (2:1)
1 ds Bitters, Angostura
1 1⁄2 oz Beer, Miller High Life
1 twst Orange peel
Instructions

Shake all but High Life, strain into an 8 oz mason jar containing High Life, garnish with an orange pigtail twist.

Notes

The Champagne of Beers gets its French 75.

YieldsDrink
Year
2013
Authenticity
Unknown
Creator
Joaquín Simó, Pouring Ribbons, NYC.
Source reference

Conversation with Simó

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Fruity, refreshing, great note from the orgeat, brings a lot of character out of the High Life, but tastes more like an enhanced light beer than a full cocktail — ★★★★
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