Into the Woods

3⁄4 oz Eau de vie of Douglas Fir (or gin)
3⁄4 oz Campari
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Dry vermouth
1 twst Grapefruit peel
Instructions

Stir, strain up or onto a rock, grapefruit peel.

History

Originally a drink of equal parts Fir/Campari/Chartreuse, with suggestions for alternative ratios (2:1:1 and 2:2:1). Dried out and lengthened via vermouth following feedback.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
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bza commented on 8/22/2013:

This is actually similar to a standard drink in the Boston area that originated at Chez Henri in Cambridge:

http://www.kindredcocktails.com/cocktail/shiver

The added chartreuse obviously makes a big difference, but interesting that you added a grapefruit peel - unless this was meant as a riff on that, of course!

DrunkLab commented on 8/23/2013:

I made it as a riff on the End of the Road, which I hoped to give a nod to via the name: http://www.kindredcocktails.com/cocktail/end-of-the-road

But you're right, it does share a lot with the Shiver! A drink that's very high on my to-try list. I wasn't thinking of it when I added a grapefruit twist, but the reasoning's the same: grapefruit has terpenes which highlight the woodsy qualities of the Doug Fir while drawing out the fruity notes of the Campari.

One advantage that the Shiver has over this drink is all that juice. This is a very intense drink, not for everybody, and benefits from a good stir or even shake.I I've found people enjoy it as written, but some might prefer it cut with grapefruit juice, or even, as Stew Ellington suggested to me elsewhere, sweet vermouth.

Dan commented on 1/21/2015:

Increased dry vermouth to 1 oz to help sugar balance. This is a nice drink, but given the price of the ingredients, I think I prefer the Shiver. I'd like to try a mash-up, using tart grapefruit juice in lieu of dry vermouth.

Mixin In Ansley commented on 2/04/2023:

Subbed Bruto Americano for Campari and it worked. Very Adirondacks’ winter lake vibe.

Suro-Mago

1 rinse Mezcal
2 oz Reposado Tequila
3⁄4 oz Manzanilla sherry
1⁄2 oz Elderflower liqueur, St. Germain
1 ds Orange bitters
1 twst Grapefruit (as garnish)
Instructions

Rinse a DOF with the mezcal, discard the rinse. Stir, strain, twist.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Phil Ward, Mayahuel, NYC
Source reference

http://www.foodandwine.com/recipes/suro-mago-cocktails-2011

Curator rating
Not yet rated
Average rating
Not yet rated
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Lovecraft in Brooklyn

1 oz Rye, Old Overholt
1 oz Jamaican rum, Appleton V/X
3⁄4 oz Aromatized wine, Tempus Fugit Kina L'Aero d'Or
1⁄2 oz Madeira, Blandy's Malmsey 5 Year
2 ds Grapefruit bitters, Scrappy's Grapefruit
1 ds Bitters, Bitter Truth Jerry Thomas’ Own Decanter
1 twst Orange peel (flamed)
Instructions

Stir, strain on a rock, flamed orange garnish.

History

Http://www.youtube.com/watch?v=MrHgZRGLgo0

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Eric Witz, Medford, MA.
Source reference

http://aphonik.tumblr.com/post/35526829442/lovecraft-in-brooklyn

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Made with Broadbent Rainwater Madeira and Dashfire Grapefruit bitters. Interesting combination of citrus, quina, and aged spirit flavors. I drank it up.
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aphonik commented on 1/30/2014:

Randomly stumbled upon this drink and gave it another whirl and I still like it. I think Rittenhouse is the way to go (not sure why I went with Overholt initially) and I used PX sherry instead of madeira since my bottle of Blandy's is a bit past it's prime. Also skipped the rock and served it down. Not bad.

Re-Animator

2 1⁄2 oz Martinique Rum, La Favorite Blanc
1⁄2 oz Demerara Rum, Lemon Hart 151
1 3⁄4 oz Ginger beer
1 oz Demerara syrup (1:1)
1⁄2 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Lime juice
2 ds Bitters, Angostura
1⁄8 t Hot sauce, Cholula
1 pn Nutmeg
Instructions

Shake all (including nutmeg) and strain into a Tiki mug over fresh ice. Garnish with more nutmeg and a carved lime wedge pinned with three red and three black cocktail picks so it resembles a voodoo doll.

Notes

Pegu Club's ginger beer is dry, intense, and un-carbonated.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Audrey Saunders, Pegu Club, NYC.
Source reference

http://www.starchefs.com/cook/recipe/audrey-saunders/re-animator-homage…

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Ginger beer, chartreuse, and hot sauce dominate. Certainly doesn't taste like 3 oz. rum! Considerable substitutions (Rhum JM, Hamilton rum, Tabasco) — ★★★★
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Punk Rock In The Wrong Hands

1 rinse Jamaican rum, Smith & Cross (as rinse)
1 1⁄2 oz Peychaud's Bitters
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄3 oz Orange bitters, Regans' orange bitters
1⁄4 oz Sweet vermouth, Carpano Antica Formula
3 ds Bitters, Angostura
2 ds Herbal liqueur, Green Chartreuse
Instructions

Add ingredients in mixing glass and give a quick stir (do not add ice). Rinse rocks glass with Smith and Cross, add in cocktail. Twist and discard lemon peel if you want.

Notes

This is a room temperature cocktail.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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GratefulDawg73 commented on 10/28/2017:

There is a high star anise flavor to this cocktail. This one really grew on me.

Wee Paunch

2 oz Irish whiskey
1 sli Lemon (lemon coin; a cut of peel and pith containing a bit of flesh and juice)
1⁄2 t Barley malt syrup
Instructions

Build in glass over ice, stir, rest, sip.

Notes

Commercially available barley malt syrup is optimized for baking, not stirring, so to make it work in this drink I heat a bit of it in water on the stove until the color and flavor have mixed in. Malta sodas, such as Goya and India, have a similar flavor and can be substituted, but be careful as they are both very sweet and overwhelmingly flavorful. You want the barley to accent the whiskey, not engulf it.

History

Paddy's Margarita: 2 oz Irish | 1/2 oz lemon juice | 1/2 oz barley malt syrup | 1/2 oz egg white | 1 dash Boker's bitters | dry shake, shake, strain, up, top with a few drops of bitters.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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The Count De Grace

3⁄4 oz Mezcal, Del Maguey Chichicapa
3⁄4 oz Amaro Abano, Luxardo
3⁄4 oz Herbal liqueur, Green Chartreuse
Instructions

Stir over ice. Strain into chilled cocktail glass.

Notes

A less expensive Mezcal may certainly be used, but don't skimp!

History

Started out as a loose Negroni variation and ended up similar to the Coup De Grace (http://www.kindredcocktails.com/cocktail/coup-de-grace?f=2). Especially since Amaro Abano has strong cardamom notes.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • Delicious.
  • Subbed 50-50 Averna + Cynar for Amaro Abano, added 1 bsp Townshend's Kashmiri Amaro for extra cardamom flava. Flamed the orange peel garnish. Delicious! — ★★★★
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Madeira Cocktail

1 oz Madeira
3⁄4 oz Strega
3⁄4 oz Cognac
Instructions

Stir, strain, up.

Yields Drink
Authenticity
Authentic recipe
Source reference

http://cocktaildb.com/recipe_detail?id=3330

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Strega is dominant
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Tompkins Square

1 oz Rye, Rittenhouse 100
1 oz Kirschwasser, Clear Creek
1 oz Maurin Quina
1⁄4 oz Bénédictine
1 ds Bitters, Angostura
1 ds Peychaud's Bitters
1 rinse Allspice Dram
1 Cherry (as garnish)
Instructions

Stir, strain into rinsed coupe, garnish with fresh cherry.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Michael Klein, PDT, NYC.
Source reference

The PDT Cocktail Book

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Lagniappe

1 1⁄2 oz Rye, Rittenhouse 100
3⁄4 oz Lemon juice
3⁄4 oz Blackberry syrup
2 ds Hot sauce, Tabasco
Instructions

Shake, strain, coupe, garnish with an andouille sausage wheel.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Lars Theriot, 12 Bottle Bar
Source reference

http://12bottlebar.com/2011/03/the-lagniappe/

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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