Indian Summer Cooler

1 1⁄2 oz Bourbon, Buffalo Trace
1 1⁄2 oz Rum, Zacapa 23
1⁄2 oz Ramazzotti
1 t Apple butter
3 ds Bitters, Angostura
4 oz Soda water
Instructions

Stir it all up in an ice-filled glass an enjoy!

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Unknown
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Average rating
4 stars
(1 rating)
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This mix of ingredients sounded fantastic and I had to try it. Sadly, I wasn't blown away. I think there's too much soda water and the Bourbon seems to take over. Admittedly, I used Bulleit and not Buffalo Trace, but I don't think that would make the difference.

I tried it again nixing the soda water and cutting out an ounce of Bourbon and I thought it much improved, at least to my tastes. Lets the Zacapa shine a bit more.

Love the idea of apple butter in the drink. I've been messing around with it lately with pretty good results.

Dreizhen,

Thanks for the input! I wanted to make this as a cooler (hence so much soda water). I've made it w/o the soda and everything comes up roses (speaking of which, I've got some Four Roses staring me in the face..). I'll fire another one (or three) up this weekend with different bourbon/rum levels.

La Serena Sour

1 1⁄2 oz Pisco
1⁄2 oz Lime juice
1⁄2 oz Orgeat
1 ? Egg white
1⁄2 oz Dry white wine (float)
Instructions

Add everything but the white wine in a shaker. Dry shake. Wet shake. Fine strain into a chilled sour glass. Float 1/2 oz. Sauv Blanc

Notes

A Chilean twist on a New York Sour.

History

Originally created for Chilean Independence Day. Chilean Pisco and white wine were used. However equally good with a Peruvian Pisco and Sauvignon Blanc.

YieldsDrink
Authenticity
Authentic recipe
Creator
Joshua Perez, Booker & Dax, New York City
Source reference

http://www.drinkoftheweek.com/drink_recipes/la-serena-sour/#axzz2WmepeB…

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Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Made w/ Peruvian Pisco. A nice concept but just not that memorable an experience.
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Christmas in June

2 oz Rum, Kraken
1⁄4 oz Allspice Dram (homemade)
1⁄4 oz Amaretto, Lazzaroni
1⁄8 oz Cherry Liqueur, Cherry Heering
1 ds Bitters, Fee Brothers Old Fashion
Instructions

Chuck it all in your favorite rocks glass and give it a swirl, toss in two regular ice-cubes ... wait ... just a little longer until the cubes are half-gone - sip & savor

Notes

It tastes like the Holidays, but the Caribbean heritage lets it work in the summer - especially if you have the A/C cranked!

History

I wanted a something using Kraken and the allspice dram I whipped up.

YieldsDrink
Authenticity
Your original creation
Creator
srivers, the mancave
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Used Kirk and Sweeney 18 year, might retry with a spiced rum.
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Mangeur Pourpre

1 oz Gin, Hendrick's
3⁄4 oz Crème Yvette
1⁄4 oz Ginger liqueur, Domaine de Canton
1⁄4 oz Cucumber syrup (*)
1⁄2 oz Lemon juice
1⁄4 oz Lime juice
1 sli Cucumber
Instructions

Shake with ice, stain and pour into a chilled martini glass. Garnish with a cucumber slice

Notes

*mix 1 part white sugar with 1 part cucumber juice; bring to a simmer, cool & bottle

Picture of Mangeur Pourpre
2011 Kindred Cocktails
YieldsDrink
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
From other users
  • Gin- sweet, refreshing, sour
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Red Letters

3⁄4 oz Genever, Bols
3⁄4 oz Maraschino Liqueur, Luxardo
3⁄4 oz Absinthe Rouge, Amerique 1912
3⁄4 oz Lime juice
Instructions

Shake with ice, strain and pour into a chilled martini glass

History

Genever and Red Absinthe provide a mildly sweeter and florally herbal nature in place of the traditional gin and chartreuse "Last Word"

Picture of Red Letters
2011 Kindred Cocktails
YieldsDrink
Year
2013
Authenticity
Altered recipe
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
From other users
  • Genever- sweet, herbal
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Miseria Cocktail

1 part Sweet vermouth, Carpano Antica Formula
1 part Fernet Branca
3 ds Orange bitters
Instructions

Stir with ice, serve into a chilled rocks glass, garnish with flamed orange zest

YieldsDrink
Authenticity
Unknown
Creator
Jamie Boudreau
Source reference

http://and1morefortheroad.blogspot.fr/2012/02/fernet-february-denny-tri…

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Black Scott

2 oz Scotch, Auchentoshan 3 Wood
1 1⁄4 oz Root liqueur, Art in the Age
1⁄2 bsp Grade A dark color and robust taste maple syrup
2 ds Blackstrap Bitters (full dropper)
1 oz Club soda
1 spg Cinnamon stick
Instructions

In a cocktail shaker, add the scotch, root, maple syrup and bitters. Dry shake until well mixed; add ice and shake until chilled, strain and pour into a low ball glass with a king cube. Top off with club soda, and garnish with a cinnamon stick to complete

Notes

There is a considerable amount of spice and sweetness in the nose and finish of this drink, but it still has a smoky body that enhances the wonderful flavor of the Three Wood

History

This is my 2013 cocktail design for the Auchentoshan "The Switch" competition. I framed it around an original cocktail I had done called the Black Rye; I was looking to showcase the sweet woody flavor the scotch has against some spicier and complimentary sweet notes

Picture of Black Scott
2011 Kindred Cocktails
YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Source reference

http://www.auchentoshanswitch.com/votes/us/22-04-2013/1/black-scott

Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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Moonwalk

1 oz Grapefruit juice
1 oz Orange liqueur, Grand Marnier
2 dr Rose water
2 oz Champagne
Instructions

Shake all but Champagne, strain into a Champagne flute, top with bubbly.

History

Created to commemorate the first moon landing. This was the first cocktail enjoyed by the Apollo 11 astronauts upon their return to Earth. Neil Armstrong later sent Joe Gilmore a letter of thanks.

YieldsDrink
Year
1969
Authenticity
Authentic recipe
Creator
Joe Gilmore, American Bar, Savoy Hotel, London.
Source reference

http://www.saveur.com/article/Recipes/Moonwalk-Cocktail

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
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Baroque & Famous

2 oz Rum, Flor de Caña 7
3⁄4 oz Cynar
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1 ds Bitters, Angostura
1 ds Orange bitters
Instructions

Stir all ingredients with ice, then strain into a cocktail glass. Express orange peel and garnish.

Notes

I subbed with appleton 12 and that was delicious also

YieldsDrink
Authenticity
Authentic recipe
Creator
cocktail enthusiast / kevin gray
Source reference

http://cocktailenthusiast.com/2012/02/17/mixing-with-cynar/

Curator rating
Not yet rated
Average rating
4 stars
(24 ratings)
From other users
  • try it
  • Used Babancourt 8 - Everything a straight up cocktail should be: pure flavor of the base spirit with a bit of sweet (no sugar) to mellow it and a kick of bitter at the finish. — ★★★★
  • With Appleton 12
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