negresso

3⁄4 oz Campari
3⁄4 oz Sweet vermouth, Martini & Rossi
3⁄4 oz Gin, Tanqueray 10
1⁄2 oz Espresso syrup
1 twst Orange peel
Instructions

Shake short but hard with ice
Serve over large ice cube
Add orange peel twist

Notes

Espresso syrup: 1:1 espresso (strong) / sugar

History

Inspired by Tyler Wong's Bezzera, a love for espresso and negroni, and a very hot Montréal day waiting for the rain to come

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
original
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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McCarren Park Swizzle

1 oz Bison grass vodka
1⁄2 oz Pear eau de vie
3⁄4 oz Lemon juice
1⁄2 oz Falernum
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Sorel liqueur
1 spg Mint
4 ds Bitters (2 ds each Peychaud's and Ango, as garnish)
Instructions

Shake, strain over pebble ice or crushed ice. Top with more ice, 2-3 dashes of Peychaud's and Angostura bitters, and a thin lemon twist snaked around the base of a slapped mint sprig. Serve with straw.

Notes

Along with great bakeries, cheap booze, trendy brunch spots, and recent hipsters looking to put all that nonsense behind them and settle down, Greenpoint, Brooklyn is home to a sizable Polish population. I honor them with this summery swizzle containing the Polish favorite bison grass vodka, matched here to pear brandy rather than the usual apple juice, and complemented with pie spice and elderflower flavors. Named for the nearby McCarren Park, with a tip of the hat to the classic Queen's Park Swizzle.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
5 stars
(6 ratings)
From other users
  • - had no sorel liqueur, so I subbed in a smaller amount of Hibiscus syrup instead (10ml syrup instead of 15ml liq.). - all the flavors meld very well. You taste more pear than the amount of pear eau de vie would have you suspect.
  • Incredible accentuation of the brandy or eat de vie. I used my favorite st george — ★★★★★
  • 2 5-stars
  • Pie spice, apple, pear, mint, elderflower, a million flavors, refreshment. — ★★★★★
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mahastew commented on 6/23/2013:

Gonna try gonna try...

DrunkLab commented on 6/23/2013:

The Clear Creek pear brandy is hugely assertive, so people who aren't as obsessed with it as I currently am should probably cut it back to 3/4 oz, or even 1/2.

DrunkLab commented on 6/23/2013:

MacArthur Park Swizzle: swizzle a cake left out in the rain.

Cbardon2010 commented on 7/19/2016:

Incredible accentuation of the pear eau de vie.  I used st george pear brandy which was phenomenal. The slightly tart finish of the sorel is sheer genius!

 

 

La Luciole

3⁄4 oz Ginger liqueur, Domaine de Canton
1⁄2 oz Orange liqueur, Grand Marnier
1⁄2 oz Lime juice
3 oz Cava
3 dr Blue Curaçao
Instructions

Fill a cocktail shaker with ice; add liqueurs and lime. Shake till cold. Strain and pour into a chilled champagne flute. Add cava and top with three drops of blue curaçao

History

Because of the viscosity of the blue curaçao and the carbonation of the cava you get this interesting blue swirl suspended in this pale green drink--it reminded me of the tail end of a firefly

Picture of La Luciole
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Tex&Co Sipper

2 oz Gin, Roundhouse
1 1⁄2 oz Grapefruit cordial (See note)
4 lf Mint
3 oz Soda water
Instructions

Smack mint, add gin and grapefruit cordial to shaker with ice - shake. Strain if you like, but I prefer the torn mint leaf "garnish". Pour over ice and top with soda.

Notes

To make Grapefruit cordial, warm 1 cup each grapefruit and lemon juice. Add 1 cup sugar, and stir until dissolved. Let cool, then add the zest of 1 or 2 grapefruit. Chill overnight, then strain.

History

A play on the Southside using Imbibe's delicious grapefruit cordial recipe.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
srivers, the mancave
Source reference

http://imbibemagazine.com/Homemade-Grapefruit-Cordial

Curator rating
Not yet rated
Average rating
Not yet rated
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Zachary Pearson commented on 6/23/2013:

Curated slightly - moved Grapefruit cordial instructions to the Notes section to avoid line breakage.

Solleone

2 oz Gin
1⁄2 oz Campari
3⁄4 oz Grapefruit cordial
1 twst Grapefruit peel
Instructions

Combine all ingredients and shake with ice. Strain into an ice-filled glass and garnish.

Notes

To make Grapefruit cordial, warm 1 cup each grapefruit and lemon juice. Add 1 cup sugar, and stir until dissolved. Let cool, then add the zest of 1 or 2 grapefruit. Chill overnight, then strain.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Todd Appel
Source reference

http://imbibemagazine.com/Homemade-Grapefruit-Cordial

Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Zachary Pearson commented on 6/23/2013:

Curated slightly - moved Grapefruit cordial instructions to the Notes section.

Hot & Heavy

1 oz Reposado Tequila, Calle 23
1 oz Mezcal, Del Maguey Vida
3 wdg Lemon (cut a lemon into eights and use three of those)
1⁄2 oz Honey syrup ("hot honey"—hot pepper-infused honey)
1 ds Bitters, Angostura
1 ds Peychaud's Bitters
1 spg Mint (as garnish)
Instructions

Combine, muddle, shake, strain into an old fashioned glass over one big ice cylinder, insert a slapped mint sprig.

Notes

A refreshing and spicy agave smash.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Jade Brown-Godfrey, Pouring Ribbons, NYC.
Source reference

https://www.epicurious.com/recipes/food/views/hot-and-heavy

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Craig E commented on 7/09/2024:

Curated to change the creator (was Troy Sidle) and add the link. Thanks @yarm!

Diamondback riff (pear)

1 1⁄2 oz Reposado Tequila, Calle 23
3⁄4 oz Pear eau de vie, Clear Creek
3⁄4 oz Herbal liqueur, Yellow Chartreuse
2 ds Bitters (cinnamon bitters)
1 ds Bitters, Angostura
Instructions

Stir, strain, up.

History

Joaquín Simó made this delicious riff on the Diamondback for me when I requested something stirred made with Clear Creek pear brandy. Despite the relatively small amount, the pear dominates. Joaquín chose the Calle 23 Repo because it has a floral note that plays well with the brandy; its earthiness also grounds the drink's fruit character.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Joaquín Simó, Pouring Ribbons, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • A bit bracing/astringent.
  • Dry but strongly fruity, with supporting notes of oak, earth, spice, and subtle floral tones. Good sipper.
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Haumea

1⁄2 oz Grapefruit juice
1⁄2 oz Lime juice
1⁄2 oz Demerara Rum, Lemon Hart 151
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Cinnamon syrup
1 ds Peychaud's Bitters
2 oz Cava
1 twst Orange peel
Instructions

Shake all but Cava and orange peel and strain into a Champagne flute. Top with bubbly and drop in twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Blue Dragon, Boston, MA.
Source reference

http://cocktailvirgin.blogspot.com/2013/06/haumea.html

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Williams Fizz

1 oz Pear eau de vie
1 oz Apple brandy, Lairds
3⁄4 oz Lemon juice
3⁄4 oz Simple syrup
1 Egg white
2 oz Club soda
Instructions

Dry shake, shake, strain, top with soda.

Notes

When made with Calvados rather than American apple brandy, Toby calls it a "41 Jane Does."

Yields Drink
Year
2003
Authenticity
Authentic recipe
Creator
Toby Maloney, Milk & Honey, NYC.
Source reference

Bartender's Choice app for iOS by Sam Ross.

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Fizzy, fruity, festive. — ★★★★
  • Great summer drink. Fruity and tart.
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laerm commented on 5/29/2017:

I'm shocked and disappointed I was the first one to rate this: it's friggin' delicious.

Ajvan commented on 12/23/2019:

Festive, elegant, fizzy. Makes me think of a wedding or a snowy day. Likely never would've found it, except my wife was making creme brulee, leaving me with a dozen egg whites. Excellent.

Gordon's Cup

2 oz Gin
6 wdg Lime (half of one lime cut into 6 wedges)
3⁄4 oz Simple syrup
3 sli Cucumber
Instructions

Add all ingredients to shaker, muddle, fill with cracked ice and shake. Dump un-strained into glass.

Notes

A gin and cucumber Caipirinha.

Yields Drink
Year
2005
Authenticity
Authentic recipe
Creator
Sasha Petraske, East Side Company Bar,* NYC, 2005.

*RIP
Source reference

Bartender's Choice app for iOS by Sam Ross

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Add cilantro, jalapeño
  • Summery. Kind of wind up straining with your teeth. — ★★★★
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