The High Road

1 1⁄2 oz Scotch, Auchentoshan 3 Wood
1⁄2 oz Pear eau de vie
3⁄4 oz Lemon juice
3⁄4 oz Simple syrup
2 oz Soda water
Instructions

Shake, strain, serve over soda and ice shard in a Collins.

Notes

A highball served at the Auchentoshan Switch Northeast Regional Heat.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Clover Club, Brooklyn, NY.
Source reference

In person

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Both the Scotch and the Pear are rather understated. Of course, boozy lemonade is always great!
  • Delicious, great mix of flavors, not overly sweet at all, will make again, maybe with a bit of cinnamon syrup instead.
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Stormin' Normandy

1 1⁄2 oz Calvados
1⁄2 oz Lemon juice
1⁄4 oz Demerara syrup (2:1)
1 ds Absinthe
2 oz Champagne
Instructions

Add between a dash and a teaspoon, to taste, of absinthe to Calvados, lemon, and sweetener, shake with ice, and strain into a highball over ice and Champagne (or, more festively, into a Champagne flute over bubbles).

Notes

Other sweeteners work well: grenadine, of course, Pommeau de Normandie, and so on. You could also add a dash of Angostura, which always works well with absinthe, or douse a sugar cube in bitters, as in the Champagne Cocktail and Jimmie Roosevelt.

History

I thought about how the French 75 memorialized the artillery of choice during the first World War, and how absinthe, then banned, was used in the production of gunpowder during that war. (See source reference.) From there it was a trip to Normandy, thirty years later, via Pan American Clipper.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Source reference

http://www.oxygenee.com/absinthe/prohibition3.html

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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flickerdart commented on 7/09/2023:

Quite good. I used Black Dirt apple brandy, maple syrup, Scarpetta sparkling wine, and a tiny bit of Tintura Imperiale (90% abv monastic saffron liqueur from Italy) instead of the absinthe.

The Crippled Creek

1 1⁄2 oz Bourbon, Angel's Envy
1⁄2 oz Lemon juice
1⁄2 oz Pomegranate molasses
2 t Cane syrup, Depaz
1⁄2 bsp Dijon Mustard
2 sli Cucumber (muddled)
Instructions

Shake, strain into an old fashioned glass, top with crushed ice, garnish with a third cucumber slice and a celery seed or a fat pinch striped across the slice.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Jason Schiffer, 320 Main, Seal Beach, CA.
Source reference

http://320main.blogspot.com/2012/04/crippled-creek.html

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Tastes like salad dressing on cucumber salad. Delicious salad dressing
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Bevx commented on 9/16/2013:

Had a feeling you might post this before I got around to it. ;) A quick note: as served to me at 320 Main a few days ago, rather than "a" celery seed, it was a fat pinch, striped across the cuke slice.

DrunkLab commented on 9/17/2013:

Sorry about that. ;) I've updated the entry to give the garnish you got as an option.

Kyle, I can't wait to try it, since you two love it so much.

Craig E commented on 5/12/2014:

Somehow along the way "cucumber" became "celery," I think.
Terrific drink at the top of my "savory" list. Thanks for posting it.

Naramata

1 1⁄2 oz Cognac
1 oz Sweet vermouth, Cinzano Rosso
3⁄4 oz Pommeau de Normandie
2 ds Peach bitters
2 ds Bitters, Angostura
1 twst Orange peel (flamed)
Instructions

Stir, strain, up, flamed twist.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Jamie Boudreau, Seattle, WA.
Source reference

http://www.cocktailchronicles.com/2009/04/21/3030-corpse-reviver-1-and-…

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Fifth Stage

1 oz Absinthe, Pernod
1 oz Pineapple juice
1 oz Lime juice
2 t Orgeat
3 sli Cucumber
Instructions

Shake with 2 of the cucumber slices, double-strain, rocks, DOF. Garnish with 3rd slice.

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

http://320main.blogspot.com/2012/07/the-fifth-stage.html

Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • Tasty drink to introduce people to Absinthe. — ★★★★★
  • Made with Herbsaint. Refreshing and interesting.
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mako commented on 5/28/2020:

This is the same cocktail as the Green Philter.

Zachary Pearson commented on 5/28/2020:

Mako - good catch. Since the Fifth Stage greatly predates the Green Philter, I'm going to merge them both into the Fifth Stage. Thanks,  Zachary

The Phil Collins

2 oz Bourbon
3⁄4 oz Lemon juice
3⁄4 oz Grenadine (See Notes)
2 oz Soda water
Instructions

Shake all ingredients (except soda) with ice. Strain over ice into a highball glass. Fill with soda water, garnish with lemon peel.

Notes

Grenadine: 2 cups pomegranate (I used POM, but I understand juicing with a lever juicer works as well). 1.5 ounce sugar. 2 ounces pomegranate molasses. 1 tablespoon orange blossom water. Shake well until sugar dissolves (I run the bottle under hot water to help).

Yields Drink
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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One Pommeau Before I Kill

1 1⁄4 oz Calvados
1 1⁄4 oz Pommeau de Normandie
1⁄2 oz Manzanilla sherry
1 twst Lemon peel
Instructions

Stir, strain, up, twist.

Notes

Pommeau de Normandie is an aperitif made of one part young Calvados to two parts apple must (juice), aged in oak. It is sweet and complex, with flavors of apple, butterscotch, and oak, similar in both concept and profile to grape brandy-based aperitifs like pineau and floc de Gascogne. Nice stuff.

Yields Drink
Authenticity
Authentic recipe
Creator
Augusto Lino, Upstairs on the Square, Cambridge, MA.
Source reference

http://how2heroes.com/videos/beverages/one-pommeau-before-i-kill

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Bourbon Spark

1 oz Bourbon, Four Roses (small batch)
1 oz Ginger liqueur, Domaine de Canton
1 wdg Orange
1 spl Lime juice
1 spl Lemon juice
1 spl Ginger ale
1 spl Pomegranate juice, POM Wonderful
Instructions

Fill a mixing tin with a scoop of ice. Add lemon, lime, pomegranate juice and orange wedge, muddle a little bit. Add Domaine and bourbon, shake vigorously. Pour into a highball glass and top with ginger ale!

Notes

Tried it one day with gran marnier for domaine and leaving out the pomegranate juice

History

Just playing around one day at the bar, intrigued by this Domaine de Canton...wanted it to be pink, so I added pom juice...tastes good without it

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Joni, Arlington VA
Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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Zachary Pearson commented on 9/15/2013:

Joni,

Can you estimate how much a "splash" is? How spirit forward is this? Does the bourbon show in the drink?

Thanks,

Zachary

JoniBonie commented on 9/22/2013:

For the lemon lime 1/4 oz, I used a capful of pom juice and top off with ginger ale. I muddle the orange wedge with the lime and pom juice with some ice in the large shaker tin, add the spirits and shake, then por the whole thing in a cup, whatever room is left is filled with ginger ale. It has a bourbon flavor but its kinda sweet too. If you want the bourbon to show more just smash the ingredients lightly and you can even leave out the pom juice. I was trying to make it fruity and approachable. I certainly taste bourbon, but I'm not a huge bourbon fan so maybe that is it...I love this drink tho!!! The Gran marnier version is delicious too, I like it even though its a little tougher!

Manning The Hatches

1 3⁄8 oz Cynar
2⁄3 oz Campari
2⁄3 oz Cherry Liqueur, Cherry Heering
2⁄3 oz Gin (94 proof)
1 ? Soda water
Instructions

Build and stir over ice in a half pint, topping with soda.

Notes

Unnamed aperitif by Adam Manning, originally just calling for Cynar, Campari, and soda. Dumb punning name by me.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Adam Manning, London, UK.
Source reference

http://forums.egullet.org/topic/144812-drinks-2013/?p=1931466

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Well crafted, but maybe a little one-note.
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The Eyrie

1 1⁄2 oz Gin, St. George Terroir
1⁄2 oz Eau de vie of Douglas Fir, Clear Creek
3⁄4 oz Dry vermouth
1⁄4 oz Herbal liqueur, Green Chartreuse
1 ds Grapefruit bitters
1 twst Grapefruit peel
Instructions

Stir, strain, up, garnish with a grapefruit twist or a pine or fir sprig.

Notes

I like to make a West Coast / Cascadian Dry Martini with 1 3/4 oz St. George Terroir, 1/4 oz Douglas Fir, grapefruit bitters, and some combination of Vya dry and a more standard dry vermouth to taste. (I call it a Cascadian.) This is a slight elaboration on that.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Barr Hill Gin — ★★★★★
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