Basil Sour

2 oz Bourbon
2 lf Basil (large, divided)
1 oz Lemon juice
1⁄2 oz Simple syrup
Instructions

Combine 1 basil leaf with ingredients into a shaker. Shake vigorously, server over large cube with 1 basil leaf as garnish

Yields Drink
Authenticity
Unknown
Creator
Billy the bar tender
Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • 3/4 oz lemon 3/4 oz simple
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Oxycontin Cocktail

2 oz Gin, CH London Dry (Infused with Lapsang Suchong)
1⁄2 oz Ginger syrup
3⁄4 oz Lemon juice
1⁄4 oz Honey syrup
Instructions

Build in Shaker, Shake and strain into rocks glass over fresh large ice.

Notes

Infuse gin with Lapsang Suchong Tea with 3 Tblsp per bottle for 25 minutes

History

Sam Ross' Penicillin cocktail uses scotch, this subs tea gin for that ingredient.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Kyle Davidson, CH distillery, Chicago, IL
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Bulwer-Lytton Sour — Gin, Lavender bitters, Lemon juice, Ginger syrup, Egg white, Bergamot syrup

Pear Collins

2 oz Bourbon, WL Weller (7yr 90proof)
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup
3⁄4 oz Pear juice (Run through Centrifugal Juicer)
2 ds Bitters, Amargo Chuncho
1⁄4 oz Falernum, Velvet Falernum
1⁄4 oz CioCiaro (float)
Instructions

Build in a shaker, Shake briefly, strain into collins glass, then fill with crushed ice. Float a quarter ounce of Amaro CioCiaro.

Notes

Any Pears will do, Asian Pears/Bartelett/Bosc. Best to let them ripen before juicing.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Kyle Davidson, Blackbird, Chicago
Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
From other users
  • A 100 proof bourbon helps cut through the flavors nicely. Used bottled organic pear juice — ★★★★
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  • Orchard Sun — Bourbon, Apricot liqueur, Averna, Lemon juice, Lemon peel
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Cbardon2010 commented on 6/13/2016:

Used rothmans pear liqueur instead of pear juice and skipped the syrup to makes a very delicate and dry cocktail.  Fabulous 

Flor de Cafe

1 oz Coffee (Iced French Press)
1 oz Rum, Flor de Caña 7
1⁄4 oz Demerara syrup
1⁄4 oz Amaro Nardini
2 ds Peychaud's Bitters
1 twst Orange peel (Express and discard)
Instructions

Build in a mixing glass. Stir, strain, serve up in a chilled glass.

Notes

Coffee seems best when fresh pressed and chilled, not double strength or cold brew.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Kyle Davidson, Blackbird, Chicago
Curator rating
Not yet rated
Average rating
5 stars
(6 ratings)
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Chocolate Manhattan

2 1⁄2 oz Rye
1 oz Cynar
2 ds Bitters, Fee Brothers Aztec Chocolate
1 twst Lemon peel
1 Brandied cherry (optional)
Instructions

Stir all ingredients in an ice-filled mixing glass for at least 30 seconds (longer=better). Strain into an OF glass with a large cube of ice. Garnish with a lemon peel and (optional) brandied cherry

History

A sweet take on the Manhattan

Chocolate Manhattan
9/19/2013 - El Jefe
Yields Drink
Authenticity
Altered recipe
Creator
El Jefe
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • makes a good nightcap lots of chocolate flavor to sip on
  • Yum. Scrappy's Chocolate Bitters and Bulleit Rye yield dark chocolate flavor that's not too sweet.
  • This is DEFINITELY a dessert cocktail. The combination of the Cynar and Bitters make this a mouthful of dark chocolate
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AmyJ commented on 5/14/2014:

Nice desert cocktail, used Makers Mark bourbon

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

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