Corpse Reviver #5

1 oz Blanco tequila
1 oz Aromatized wine, Cocchi Americano
1 oz Pineapple syrup
1 oz Lemon juice
2 ds Absinthe
1 twst Lemon peel
Instructions

Shake first four ingredients, strain, coupe, top with absinthe, twist.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Rickhouse, SF, CA.
Source reference

http://www.seriouseats.com/recipes/2011/11/corpse-reviver-5-rickhouse-b…

Curator rating
Not yet rated
Average rating
4 stars
(23 ratings)
From other users
  • Wow. Brilliant.
  • Funky and nutty.
  • Really damn tasty. Amazing what just a few drops of absinthe add to this.
  • Absinthe brings out vegetal/grassy notes in the tequila. Made with Pineapple juice/simple instead of pineapple syrup, but that is an ingenius sweetening agent and citrusy complement to the lemon juice.
  • Delish. On the big side. — ★★★★★
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Lingua Franca

1 1⁄2 oz Pisco
1⁄2 oz Jamaican rum, Wray & Nephew Overproof
1⁄2 oz Falernum
3⁄4 oz Lemon juice
1⁄2 oz Pear liqueur
1⁄2 oz Apricot liqueur
1 ds Orange bitters
2 oz Soda water
Instructions

Shake, strain into a tall glass over ice, top with soda, garnish with mint sprig and lemon twist.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Martin Cate, Smuggler's Cove, San Francisco, CA.
Source reference

http://cocktailvirgin.blogspot.com/2011/07/lingua-franca.html

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Made it with pear eau-de-vie which left the think dry. A lot going on!
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Torino Julep

1 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Jamaican rum, Smith & Cross
1⁄2 oz Fernet Branca
1⁄2 oz Demerara syrup
1 pn Salt, Maldon
2 spg Mint (one as garnish)
Instructions

Bruise mint in julep cup, rub against inside of the cup and discard, add other ingredients with crushed ice and swizzle, top with mint sprig.

Yields Drink
Authenticity
Authentic recipe
Creator
Natasha David, Demi Monde, NYC.
Source reference

http://bit.ly/Kno1vS

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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  • Royal Flush (Ran Duan) — Sweet vermouth, Crème de Cacao, Fernet Branca, Absinthe, Cherry
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Dan commented on 7/12/2014:

FrogPrincess on eGullet reports that even 1/4oz of syrup is plenty and perhaps none even better.

DrunkLab commented on 7/12/2014:

I would start with a teaspoon for mouthfeel and balance and add more to taste, though I agree that 1/2 oz is overkill.

Summer Hemingway

1 1⁄2 oz Gin, Plymouth
1 1⁄2 oz Grapefruit juice
3⁄4 oz Lime juice
3⁄4 oz Simple syrup
1⁄2 oz Maraschino Liqueur, Luxardo
1⁄2 oz Fernet Branca (as float)
Instructions

Hard shake all but fernet, strain into a double old fashioned over rocks, float fernet.

Yields Drink
Authenticity
Authentic recipe
Creator
Jeremy Strawn, Mulberry Project, NYC.
Source reference

http://www.starchefs.com/cook/recipe/mixology/jeremy-strawn/summer-hemm…

Curator rating
Not yet rated
Average rating
4 stars
(21 ratings)
From other users
  • Room for Rhubarb?? Maybe less Fernet as well
  • Next time try 1/4 oz Luxardo and 3/8 oz 2:1 simple syrup.
  • Used 2 oz gin 1 oz maraschino
  • Made with Bulldog gin. Boosted the lime a little to make up for running short on grapefruit. Stayed very layered so (assuming no straw) the first sip is pure fernet. Really delicious after that. — ★★★★★
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  • High Five — Gin, Aperol, Grapefruit juice, Lime juice, Simple syrup
  • Jet Set II — Gin, Maraschino Liqueur, Peychaud's Bitters, Grapefruit juice, Lime juice, Simple syrup
  • Dusty Tail — Gin, Pimm's No. 1 Cup, Bitters, Orange juice, Lemon juice, Simple syrup
DrunkLab commented on 2/16/2014:

Excellent. Surprisingly balanced. I used white grapefruit.

jensck commented on 7/21/2016:

I used cinnamon syrup, halved the maraschino, and added 1/2 oz of Falernum.  Delicious.

Hounds of Love

1 1⁄2 oz Blanco tequila, Calle 23
3⁄4 oz Aromatized wine, Lillet Rose
1⁄2 oz Lime juice
1⁄2 oz Crème de Fraise, Fragoli
1⁄4 oz Luxardo Bitter
2 ds Rhubarb bitters
Instructions

Shake, strain, up or rock.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Under the Peruvian Sun — Solbeso, Bianco Vermouth, Licor 43, Aztec Chocolate bitters, Passion fruit liqueur, Lime juice
  • Paddington — Light rum, Aromatized wine, Absinthe, Grapefruit juice, Lemon juice, Orange marmalade
  • Matador — Curaçao, Dry vermouth, Blanco tequila
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Death & Taxes (Pouring Ribbons)

1 1⁄2 oz Gin, Dorothy Parker
1⁄2 oz Plum eau-de-vie, Clear Creek (blue plum brandy)
3⁄4 oz Bianco Vermouth, Cinzano (lavender-infused)
3⁄4 oz Lemon juice
1⁄2 oz Honey syrup (2:1, wildflower honey)
1 ds Grapefruit bitters
1 twst Grapefruit peel (as garnish)
Instructions

Shake, strain, coupe, garnish with a pair of lips cut out of a grapefruit peel and rested on the side of the glass.

Notes

Named for the Dorothy Parker book of the same name. Dorothy Parker Gin is a floral, spicy American-style gin distilled by the New York Distilling Company in Brooklyn.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Joaquín Simó, Pouring Ribbons, NYC.
Source reference

http://www.starchefs.com/cook/recipe/joaqu%C3%ADn-sim%C3%B3/death-taxes

Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
From other users
  • Superbly balanced, universally liked, accessible to the novice but complex enough to reward a more experienced palate, with layered aromatics but a tart bite.
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  • Royal Roadblock — Gin, Aromatized wine, Lemon juice, Simple syrup
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Sayre

1 1⁄2 oz Bourbon
3⁄4 oz Lemon juice
1⁄2 oz Honey syrup
1⁄2 oz Campari
1 sli Peach
Instructions

Shake, fine strain, coupe, garnish with a swath of citrus cut to look like a kiss.

Notes

A dash of orange bitters won't hurt.

History

Named for someone who became very bitter, for very good reasons.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
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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
(4 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.

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