The Everest

2 1⁄2 oz Gin, Beefeater 24
3⁄4 oz Cream of coconut, Coco López
1⁄2 t Curry (mixed into the Coco López to make a paste)
1⁄2 oz Lemon juice
Instructions

Shake, strain, up, garnish with a pinch of curry powder.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Gary Regan
Source reference

http://cocktailculture.wordpress.com/2009/09/23/gary-regans-everest/

Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
From other users
  • I put in half the curry power and used a home-made Malay curry (the amount you need will vary enormously). I thought this was really nice and not overpowered.
  • Gin- sweet, spice
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oogies commented on 8/04/2019:

Tastes like you're drinking a curry dish. Not complex enough

New & Improved Sherry Cocktail

2 oz Palo Cortado Sherry (or Amontillado)
1 t Grade B maple syrup
1⁄2 t Maraschino Liqueur
1⁄2 t Absinthe
2 ds Bitters, Fee Brothers Whiskey Barrel Aged
Instructions

Stir, strain, up.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Marshall Altier, NYC.
Source reference

http://thehoochlife.com/2012/08/sherry-isnt-just-for-sipping/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Hood River Iced Tea

1 oz Green tea, Steven Smith Teamaker Fez (double strength)
1 oz Pear eau de vie, Clear Creek
1⁄2 oz Pear liqueur, Clear Creek
1⁄4 oz Eau de vie of Douglas Fir
1 oz Lemon juice
1 oz Simple syrup
6 lf Mint (Oregon spearmint)
Instructions

Shake, pour unstrained into a Collins, top with more mint and a lemon wheel.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Jody Guither for FEAST Portland 2013's Night Market.
Source reference

https://www.facebook.com/notes/clear-creek-distillery/hood-river-iced-t…

Curator rating
Not yet rated
Average rating
Not yet rated
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Andalusian Aperitif

4 1⁄2 oz Fino sherry (or Manzanilla)
1 t Honey syrup
1 pn Salt (Small)
4 sli Cucumber (Skin on - 1 for garnish)
Instructions

Muddle 3 slices cucumber in honey syrup. Pour sherry and add salt. Add ice and shake. Double strain into a small cocktail glass or wine glass. Garnish with 1 slice of cucumber.

Notes

To make honey syrup dissolve 2 parts of honey in 1 part of warm water. Stir to combine and let cool.

Yields Drink
Authenticity
Authentic recipe
Creator
Marshall Altier, NYC
Source reference

http://thehoochlife.com/2012/08/sherry-isnt-just-for-sipping/

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • Shouldn't work but does somehow. Don't get much to the pound but could see it as a punch and/or with something fizzy added — ★★★★
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Fortune Teller (Jessica Gonzalez)

2 oz Venezuelan rum, Santa Teresa 1796
1⁄2 oz Cynar
1⁄2 oz Bonal Gentiane Quina
Instructions

Stir, strain, Old Fashioned, one rock.

History

Winner of the first ever Santa Teresa Sip a Nightcap Cocktail Competition.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Jessica Gonzalez, The NoMad, NYC.
Source reference

http://bit.ly/1bGlLMW

Curator rating
Not yet rated
Average rating
4.5 stars
(12 ratings)
From other users
  • great way to enjoy your rum
  • Maybe drop the rum by .5 oz., add a citrus twist? Made w Ibis recently, needs the 1796
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Sacrilege

1 1⁄2 oz Irish whiskey, John L. Sullivan
1 oz Cardamaro
1⁄2 oz Sweet vermouth
1⁄2 oz Honey syrup
1⁄2 oz Lemon juice
Instructions

Shake, strain into a rocks glass.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
John McElroy, Russell House Tavern, Cambridge, MA.
Source reference

http://cocktailvirgin.blogspot.com/2011/08/sacrilege.html

Curator rating
Not yet rated
Average rating
4 stars
(18 ratings)
From other users
  • Used Slane. Substituted rosemary simple in place of honey syrup which was a nice complement to the subtle yet supportive background. — ★★★★★
  • Great balance and a cool way to involve Irish whiskey.
  • Lovely warming whisky sour variation. — ★★★★
  • Try
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yarm commented on 10/31/2019:

When I joined Russell House Tavern in 2013, the drink was still on the menu but with Jameson. The name revolves around how some thought it a sacrilege to mix with Irish whiskey, but those in the know had dubbed this one the "Sacrilicious." I believe that the drink finally left the menu in 2014 coinciding with John leaving the bar team (there was a tradition that your drink generally left the menu along with you).

The Copywriter

2 oz Irish whiskey
3⁄4 oz Lemon juice
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Honey syrup (1:1)
2 oz Soda water
1 twst Lemon peel
Instructions

Shake, strain, Collins, soda, twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Steven Weiss, Craftbar, NYC.
Source reference

http://www.seriouseats.com/recipes/2013/03/the-copywriter-irish-whiskey…

Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Decent but not very interesting
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The Dunaway

2 1⁄4 oz Fino sherry, Lustau Fino
1⁄2 oz Cynar
1⁄4 oz Maraschino Liqueur, Luxardo
2 ds Orange bitters, Angostura Orange
1 twst Lemon peel
Instructions

Stir, strain, twist lemon peel and discard.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Misty Kalkofen, Drink, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2009/10/dunaway.html

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Pretty good. Used Regan's orange, which was unusually dominant—will need to try it again and see if that remains the case.
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Double Platinum

1 1⁄2 oz Reposado Tequila
3⁄4 oz Madeira (boal is recommended)
3⁄4 oz Manzanilla sherry
1⁄2 oz Maraschino Liqueur
Instructions

Combine ingredients in a mixing glass and stir with ice until chilled. Strain into a cocktail glass.

Yields Drink
Authenticity
Unknown
Creator
Joel Teitelbaum, Harry Denton's Starlight Room, San Francisco
Source reference

http://imbibemagazine.com/Double-Platinum-Recipe

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Sort of all added up to something akin to Cocchi Americano. Tequila is subdued.
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Golden Lion

1 1⁄2 oz Bianco Vermouth, Dolin
3⁄4 oz Aquavit, North Shore
1⁄2 oz Galliano
2 ds Celery bitters, Bitter Truth Celery
1 twst Lemon peel
Instructions

Stir, strain, up, twist.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Jacob Grier, Metrovino, Portland, OR.
Source reference

http://www.jacobgrier.com/cocktails/golden-lion/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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MOJO1229 commented on 6/10/2016:

<br />A surprisingly pleasant drink, one that goes down easily in a hot, late afternoon, just before dinner, or one to drink at a barbeque. I used an Aquivit by Linie, not North Shore. I have little experience with Aquivits to know if there is much difference between Linie and North Shore. Regardless, I recommend this drink to those who like Aquivit. Dolin vermouth is one of my favorites vermouths (it is in the $16 range), and I recommend the Dolin vermouths heartily. My only suggestion for this drink is to use a skinny 1/2 oz Galliano. A full 1/2 oz of Galliano tends to overwhelm the other ingredients and make for a drink that some may find too sweet. Other than that, make and enjoy!

Shawn C commented on 5/01/2023:

Adjusted to suit my tastes: 1.5 oz Ahus Akvavit (didn't have North Shore and wanted more base spirit), 1 oz Comoz vermouth (to reduce the sweetness from blanc), 1/2 Galliano L'Autentico (at the end of the bottle and has lost some punch), 2 ds B.T. celery bitters. This made for a nice combo of richer white grape, and herbal from caraway/celery/anise, with some vanilla to round it out. With my adjustments I would give it 3.5/5--worth coming back to when in the mood.

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