Beren & Luthien

1 oz Demerara Rum
1 oz Calvados
1⁄2 oz Honey syrup
1 ds Lavender bitters
1 ds Orange bitters, Angostura
1 dr Orange flower water
1 twst Orange peel
Instructions

Stir, strain, rock, twist.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
From other users
  • On the sweet side, but what it does, it does well.
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Canon Cocktail

1 oz Rye
1⁄2 oz Ramazzotti
1⁄2 oz Sweet vermouth
1⁄2 oz Triple sec, Cointreau (as foam, see note)
1 spl Bitters, Angostura
Instructions

Stir first three ingredients and strain into a chilled rocks glass, no rocks. Top with a foam made of Cointreau, lemon juice, and gelatin. Spray Angostura bitters on top through a stencil shaped like the Canon logo.

Notes

Boudreau's instructions for making a cocktail foam using an iSi Whipper can be found here: http://www.smallscreennetwork.com/video/476/raising_the_bar_how_to_make…

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Jamie Boudreau, Canon Whiskey and Bitters Emporium, Seattle, WA.
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
From other users
  • Seems like a Angel's Share w/ foam. Who doesn't like foam?
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Bankers Are Wankers

1 oz Irish whiskey, Redbreast (Cask strength)
1 oz Jamaican rum (Dead Rabbit Jamaican rum blend; see note)
1 oz Port, Graham's (Graham's LBV)
1 oz Lime juice
1 oz Raspberry syrup
3 ds Bitters, Dr Adam Elmegirab's Orinoco Bitters
1 pn Nutmeg (as garnish)
Instructions

Shake hard, double strain into a cocktail glass over one fresh block of ice, top with grated nutmeg.

Notes

The Dead Rabbit wanted a more molasses-driven, high alcohol rum to replicate the Jamaican rum described in 19th century literature, and, unable to find a commercial example that matched that profile, created a house blend. Theirs is a mix of Cruzan Blackstrap, Smith & Cross, and Banks 7; any funky dark rum should work here, augmented by either a dash of the Cruzan or a touch of actual molasses.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Jack McGarry, The Dead Rabbit, NYC.
Source reference

http://blip.tv/potluckvideo/the-dead-rabbit-s-bankers-punch-cocktail-66…

Curator rating
Not yet rated
Average rating
4.5 stars
(7 ratings)
From other users
  • Bright, rich, dark flavors: raspberry, molasses, hogo, grape, citrus, nutmeg. Wow. — ★★★★★
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dannyfresh commented on 10/13/2013:

I've seen him speak of that blend. it's a great idea. what ratio of rums do you recommend for those brands?

DrunkLab commented on 10/13/2013:

My guess, based on his description and the relative intensities of those three rums, is something like 1 oz Banks 7 to 3/4 oz S&C to 1/4-1/2 Blackstrap. I plan on asking next time I'm there.

DrunkLab commented on 10/19/2013:

Ha. I think Jack McGarry's back behind the stick tonight after spending the last month or so in Europe so maybe I'll stop in and ask.

DrunkLab commented on 1/24/2014:

Jack McGarry confirmed to me that it's equal parts of the three rums. It works better than you'd expect.

The Cableknit

1 oz Demerara Rum, El Dorado 12
1 oz Calvados
1⁄2 oz Jamaican rum, Smith & Cross
1⁄2 oz Coffee liqueur, Varnelli Caffe Moka
1⁄2 oz Licor 43
1 oz Grapefruit juice
4 oz Crushed ice
Instructions

Blend for 10 seconds, pour un-strained into a tiki mug or old fashioned glass, garnish with umbrella.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Mike Ryan, Sable, Chicago, IL.
Source reference

http://www.tastingtable.com/entry_detail/chefs_recipes/12647/The_Cablek…

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
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jensck commented on 1/22/2022:

Seriously strange. Maybe it's because I used a different coffee liqueur (Tempus Fugit), but I'm not sure these flavors work together.

Bitter Apple

1 1⁄2 oz Apple brandy, Lairds 100 proof
3⁄4 oz Aromatized wine, Cocchi Barolo Chinato
1⁄4 oz Galliano
Instructions

Stir, strain, up.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Sugarcane Plane

3⁄4 oz Rum, Plantation Grand Reserve 5 year
3⁄4 oz Averna
3⁄4 oz Aperol
3⁄4 oz Lime juice
1 twst Grapefruit peel (as garnish)
Instructions

Shake ingredients. Double strain into a chilled rocks glass neat. Garnish with a grapefruit peel.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(23 ratings)
From other users
  • Made with Barbancourt 8 and Meletti. Tastes like a delicious glass of ruby red grapefruit juice.
  • Yum! Used Campari (cut back to 0.5oz) in place of Aperol, served over crushed ice. Also good with 0.25oz passionfruit syrup & dash of tiki bitters :) — ★★★★
  • More daiquiri alternative than paper planes riff but that's not a complaint; it's a delicious cocktail
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Put on Stun

1 oz Rye, Rittenhouse 100
1 oz Apple brandy, Lairds Bonded
1⁄2 oz Ramazzotti
2 ds Bitters (root beer bitters)
Instructions

Stir, strain, rock, twist.

Notes

After the first few apple/root beer-flavored sips, the taste transforms into something with a strong Bubblicious bubble gum flavor. It's somehow still delicious, but if that prospect worries you, I recommend serving it up rather than on a rock.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Otis Florence, PDT, NYC.
Curator rating
Not yet rated
Average rating
2.5 stars
(5 ratings)
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yarm commented on 10/06/2024:

I recommend a tsp of simple/demerara to match the build of the Pop Quiz (essentially this same drink but with Bourbon as the spirit and mole as the bitters). Comes across as a bit hot.

Shawn C commented on 10/21/2024:

I agree, this is way too hot and dry, a whopping 92 proof before ice dilution. The individual flavors are mostly lost from the astringent heat, although the rootbeer still comes through, albeit somewhat acrimoniously (I used Bittercube Rootbeer Bitters which I usually like.) Next time I will try the 1/6 oz Demerara syrup, ~90 proof rye (e.g. Bulleit) and 86 proof Laird's Apple Jack.

Divine Delusion

1 1⁄4 oz Cachaça, Novo Fogo (aged)
1 oz Aveze
1 oz Sweet vermouth, Carpano Punt e Mes
1 twst Orange peel (as garnish)
Instructions

Stir, strain, coupe, twist.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Tommy Klus, Kask, Portland, OR.
Source reference

http://www.tastingtable.com/multipart_element/national/976

Curator rating
Not yet rated
Average rating
Not yet rated
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Flying Dutchman (PDT)

3⁄4 oz Plum eau-de-vie, Clear Creek
3⁄4 oz Genever, Bols
1⁄2 oz Crème Yvette
1⁄2 oz Lemon juice
1⁄2 oz Pineapple juice
1 bsp Maraschino Liqueur, Luxardo
1 Brandied cherry (as garnish)
Instructions

Shake, strain, coupe, garnish.

Notes

Unrelated to any other drink of this name, this Flying Dutchman is a reverse-engineered genever-based 'ancestor' of the gin Aviation.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Jim Meehan, PDT, NYC.
Source reference

The PDT Cocktail Book.

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • All slivovitz is good
  • Brandy, genever- sweet, sour
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Girl from Jerez

1 oz Martinique Rum, Clément VSOP
1 oz Cachaça, Mae de Ouro
3⁄4 oz Lime juice
1⁄2 oz Pedro Ximénez Sherry, Lustau
1 bsp Allspice Dram, St. Elizabeth
1 pn Nutmeg (as garnish)
Instructions

Shake, strain, coupe, grated nutmeg garnish.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Jim Meehan, PDT, NYC.
Source reference

The PDT Cocktail Book.

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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