The Blue Hour

3⁄4 oz Mirabelle eau-de-vie
3⁄4 oz Pineau des Charentes
3⁄4 oz Aperol
3⁄4 oz Lime juice
1 ds Peychaud's Bitters
1 twst Lime peel (expressed and discarded)
Instructions

Shake, strain, twist.

Notes

Other fruit eaux de vie would probably work here.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Stephen Shellenberger, Pomodoro, Brookline, MA. Named by Fred Yarm.
Source reference

http://cocktailvirgin.blogspot.com/2013/01/the-blue-hour.html

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Very good. Used slivovitz aka blue plum eau de vie (Clear Creek brand) instead of Mirabelle, 1.25 oz instead of 0.75 oz.
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Very good. Used slivovitz aka blue plum eau de vie (Clear Creek brand) instead of Mirabelle, 1.25 oz instead of 0.75 oz.

Watermelon Shandy

10 oz Crispin Cider
1⁄2 oz Licor 43
1 oz Lemon juice
5 oz Agua Fresca (Watermelon, see note)
1 twst Lemon peel
1 spg Lemon balm
Instructions

Add cider, Licor 43 & lemon juice into a mixing glass--stir until combined. Pour into an ice filled tulip glass, top off with agua fresca, and garnish with a twist of lemon and a sprig of lemon balm

Notes

**To make the agua fresca: Cut up a seedless watermelon and throw it in the blender with the juice of 3 limes. Strain and chill. This is also great by itself as a non-alcoholic beverage

Picture of Watermelon Shandy
YieldsDrink
Year
2011
Authenticity
Authentic recipe
Creator
Melissa Bucholz, Co-Owner of Odd Duck in Bay View, WI
Source reference

http://alcoholmanac.com/index.php/drink-recipes/35-champagnewine/365-wa…

Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Richland Sour

2 oz Rum, Richland Rum
1⁄2 oz Simple syrup (Sorghum syrup, 1:1 sorghum and water)
1⁄2 oz Lemon juice
2 ds Bitters, Angostura
Instructions

Shake & strain into a cocktail glass, garnish with a thinly sliced lemon wheel.

YieldsDrink
Authenticity
Your original creation
Creator
Ian Carlson, The Iberian Pig, Decatur, GA
Curator rating
Not yet rated
Average rating
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St. Andrews Highball

1 1⁄2 oz Honey Liqueur, Dewar's Highlander Honey
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄2 oz Lemon juice
Instructions

Build in a collins glass over ice; top with lemon-lime soda, garnish with a brandied cherry.

YieldsDrink
Authenticity
Your original creation
Creator
Ian Carlson, The Iberian Pig, Decatur, GA
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Truly Scrumptious — Pisco, Pear eau de vie, Pineapple Gum Syrup, Lime juice, Cinnamon
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  • Maximilian Affair (tequila) — Tequila, Elderflower liqueur, Sweet vermouth, Lemon juice
  • Rail-babbler — Jamaican rum, Orange liqueur, Campari, Pineapple juice, Lime juice
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Aperol Lemonade

1 1⁄2 oz Vodka
1 oz Aperol
1⁄2 oz Lemon juice
1⁄4 oz Lime juice
Instructions

Build in a collins glass over ice; top with lemon-lime soda. Garnish with a half-wheel of orange.

YieldsDrink
Authenticity
Your original creation
Creator
Ian Carlson, The Iberian Pig, Decatur, Georgia
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
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Really simple and really good! Skip the soda, and can also be shaken and served straight up. I built mine over ice as suggested, but subbed flavored soda with seltzer/club soda. Any way you do it, you can't screw it up and it's a crowd pleaser.

Does need a bit of sweetener (e.g. the lemon-lime soda) - tart if this is absent.

The Commendatore

1 oz Gin, Tanqueray
1⁄2 oz Sweet vermouth, Dolin (Rouge, sweet vermouth)
1⁄2 oz Campari
1 oz Mozart Black
Instructions

Stir all ingredients, Strain over fresh ice.
Garnish glass with housemade Campari dust

Notes

Campari dust can be made by just letting Campari sit in a cool pan for a few days until solid and then ground in ramekin.
A dash of chocolate bitters is also nice in this drink

YieldsDrink
Year
2013
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Venetian — Gin, Amaretto, Campari, Dry vermouth, Lemon peel
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The Little Miss

1 1⁄2 oz Orange liqueur, Clément Créole Shrubb
1⁄2 oz White chocolate liqueur (any good quality WHITE cacao)
1⁄2 oz Licor 43
1 ds Orange bitters, Bitter Truth Orange
1⁄2 oz Lime juice (Fresh)
Instructions

Shake all ingredients
strain over fresh ice in double rocks glass
Garnish flamed orange zest

Picture of The Little Miss
YieldsDrink
Year
2013
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Mysterious chocolate orange

1⁄2 oz Blue Curaçao, Marie Brizard
1 oz Chocolate spirit, Mozart
2 t Licor 43
Instructions

Shake all ingredients with ice and fine strain into martini glass.
Garnish with a flamed orange peel

YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
Shayne Gibson, Katoomba, N.S.W, Australia.
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Withoutrigger

1 1⁄2 oz Dominican Rum, Matusalem Gran Reserva
3⁄4 oz Orange liqueur, Clément Créole Shrubb
3⁄4 oz Lemon juice
7 dr Bitters, Bittermens 'Elemakule Tiki
1 bsp Simple syrup
Instructions

Shake with ice, strain into a cocktail glass

Notes

A riff on Beachbum Berry's 'Outrigger'.

YieldsDrink
Year
2013
Authenticity
Altered recipe
Creator
rcb4d
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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  • Papa Doble — Light rum, Maraschino Liqueur, Lime juice, Grapefruit juice, Simple syrup
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  • Tiki Diki — Jamaican rum, Licor 43, Ginger liqueur, Grapefruit bitters, Bitters, Lime juice, Strawberry
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  • George's Hi Mai Tai — Light rum, Jamaican rum, Orange liqueur, Dark rum, Orange juice, Lime juice, Orgeat, Mint

Made it with a random cheapo gold rum and allspice dram instead of the bitters. It's good! Would be great over crushed ice.

La Viña

1 oz Sherry, Lustau East India Solera
1 oz Amaro Nonino
1 oz Rye
1 ds Orange bitters
Instructions

Stir. Strain into chilled coupe. No garnish.

YieldsDrink
Year
2009
Authenticity
Authentic recipe
Creator
Alex Day, Death & Co., New York, New York (USA)
Source reference

Death & Co. Modern Classic Cocktails, p. 206

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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Dan commented on 3/15/2015:

My variation:

1 1/2 oz Rye

3/4 oz Amaro Nonino

1/2 oz Amontillado (dry)

1/2 oz PX

1 dash Regans'

Very nice indeed.

Ajvan commented on 12/16/2019:

This can be found on page 206 of the Death & Co book, credited to Alex Day (2009).

Curated to add attribution and reference, thanks!

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