Last Nights of Paris

1 oz Rye
1 oz Sweet vermouth, Cocchi Vermouth di Torino
1 oz Aveze
1 bsp Maraschino Liqueur, Luxardo
1 bsp Lemon juice
2 Blackberry
Instructions

Muddle 2 blackberries with Maraschino and lemon juice. Add rest of the ingredients and ice. Stir and double strain into a rocks glass with fresh ice. Garnish with an orange peel-blackberry flag on a cocktail pick.

Notes

Frederic Yarm's entry for the 2013 Avèze Cocktail Competition.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Frederic Yarm, cocktail virgin slut.
Source reference

http://cocktailvirgin.blogspot.com/2013/07/last-nights-of-paris.html

Curator rating
Not yet rated
Average rating
4.5 stars
(7 ratings)
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Shawn C commented on 12/13/2022:

Just what I was looking for, I had some blackberries that were begging to be muddled and was thinking about something with rye. This is sort of a riff on the Boulevardier base, using Aveze with the berries/Marschino/lemon juice taking it beyond. A wide cast of flavors alternate for attention from the sip through mid palate, while the Aveze provides the uniting center and bitterness that transitions gently into the finish.

Chet Baker

2 oz Rum
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Honey syrup
2 ds Bitters, Angostura
Instructions

Stir with ice, strain, over ice in rocks glass.

Notes

Original recipe called for a sugar lump, but I prefer it less sweet so make it with recipe above

Yields Drink
Year
2005
Authenticity
Altered recipe
Creator
Sam Ross, Milk and Honey
Source reference

as adapted in the Mr Boston Cocktail Guide

Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • Made to original spec in comments, with Don Q Anejo and M&R. An enjoyable alternative to a rum old fashioned.
  • Delicious with flor de cana 12 — ★★★★★
  • Rum Strain over Ice
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DrunkLab commented on 7/01/2013:

The original's by Sam Ross, Milk & Honey NYC, 2005. The recipe in his Bartender's Choice app also omits the sugar lump and is actually dryer than the version here:

2 oz aged rum
1 barspoon honey syrup
2 barspoons sweet vermouth
2 dashes Angostura

Morphin' Time

1 1⁄2 oz Rye
3⁄4 oz Becherovka
1⁄2 oz Lemon juice
1⁄2 oz Honey syrup (1:1)
History

Metamorphosis + Rye = Delicious... My take on Eastern Standard's phenomenal cocktail.

Yields Drink
Authenticity
Altered recipe
Creator
Christopher Bevins, via Eastern Standard
Curator rating
Not yet rated
Average rating
4.5 stars
(9 ratings)
From other users
  • Bitterness of the Becherovka--quite gentle--gives this a strong lemon zest flavor. Some complexity but super accessible. Friend suggested a salted rim which might be worth trying next time. — ★★★★★
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Michigander

1 oz Apple brandy, Lairds Bonded (or Applejack)
1 oz Cynar
3⁄4 oz Lemon juice
3⁄4 oz Honey syrup (2:1)
1 twst Grapefruit peel (Garnish)
Instructions

Shake, strain, DOF, rocks, garnish.

History

Per his comment at the Reference link, Schiffer may actually prefer Applejack, but never definitively answered one way or the other.

Yields Drink
Authenticity
Authentic recipe
Creator
Jason Schiffer, 320 Main, Seal Beach, CA
Source reference

http://cocktailvirgin.blogspot.com/2011/11/michigander.html

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Apple and honey
  • A little on the bitter side. Maybe leave out the grapefruit peel or up the applejack.
  • Autumn Cocktails sub Cynar for dry vermouth or aperol
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DrunkLab commented on 12/12/2013:

Really very nice. Rich and flavorful but not too high alcohol. I cut back the honey to half an ounce and found it rich enough. I skipped the grapefruit garnish, but got a grapefruit flavor anyway, and think it would have been a good addition. The bonded was the right choice for me.

fmoehl commented on 10/27/2021:

Great drink. Lowered honey syrup to 1/2 oz. Used 1.25 oz. Calvados Fine. *****

Detroiter

3⁄4 oz Apple brandy, Lairds Bonded
3⁄4 oz Cynar
3⁄4 oz Lemon juice
3⁄4 oz Honey syrup (1:1)
2 oz India Pale Ale (Stone IPA, divided)
1 twst Grapefruit peel (Garnish)
Instructions

Reserve 1 oz. IPA. Briefly dry shake remaining liquids to flatten beer. Shake again with ice, strain into old fashioned glass. Top with reserved IPA and enough ice cubes to fill, then garnish.

History

Castillo's evolution of his co-worker's drink (Jason Schiffer's Michigander).

Yields Drink
Authenticity
Authentic recipe
Creator
Dave Castillo, 320 Main, Seal Beach, CA
Source reference

http://blogs.kcrw.com/goodfood/2013/01/the-rise-of-the-beer-cocktail/

Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
From other users
  • Refreshing and well considered.
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Bevx commented on 9/14/2013:

I was in Southern California this week, and had an opportunity to try this at 320 Main, made by Castillo himself... A truly phenomenal drink. Dave and the rest of the staff were great hosts (we even went back the next day to sample a bit more of their drink menu); I look forward to visiting again next time I travel out there... In the meantime, I gotta pick up some Stone IPA...

bartenderkyle commented on 9/15/2013:

320 is such an amazing place, it was my second home before I became a dad. Great drinks without a hint of pretentiousness. If you're able to go again I highly suggest getting the Crippled Creek. I'm not sure if it's on the menu anymore, but it's a really unique drink that's savory and mustardy. Completely blew my mind.

Bevx commented on 9/15/2013:

That's the one I had the next day! I had a bit of trepidation -- bourbon, cucumber, pomegranate molasses and mustard seed are not things I would think to put together. Unique, yes; and also delicious!

bartenderkyle commented on 9/16/2013:

Looks like Rafa beat me to it, but it I was going to say that there is actually something like 1/2 tsp of mustard in it.

PGman commented on 3/07/2025:

I used an excellent Michigan craft IPA (Bell’s Two Hearted, 7% ABV) that made this cocktail sing

Franco

1 1⁄2 oz Rye, Rittenhouse 100
1 oz Pineau des Charentes, Prunier
1⁄2 oz Bénédictine
1⁄2 oz Lemon juice
Instructions

Shake with ice, strain, serve up, cocktail glass

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Fireworks

1 part Gin, Citadelle
1 part Tonic water
1 t Grenadine
3 ds Hellfire Habanero Shrub, Bittermens
3 ds Bitters (Optional)
Instructions

Shake on ice, strain in vessel of choice.

Notes

Citadelle is a great wheat gin. The tonic and habanero are quite complementarily piquant. The optional aromatic gives it a bit more depth.
Garnish with a cherry, Luxardo, or this drink could handle a neon grocery store particularly with the aromatic.

History

When I least expect a random mixing will actual work well together....

Yields Drink
Authenticity
Your original creation
Creator
J., 'Bar, One, Too', Virginia
Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
From other users
  • To try
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Grand ol' Fashioned

2 oz Bourbon
1⁄4 oz Orange liqueur, Grand Marnier (Fat)
1⁄4 oz Cherry Liqueur, Grand Marnier Natural Cherry (Fat)
3 ds Bitters
Instructions

Stir over ice. Strain in a rocks glass over a large ice cube that has been "pre-seasoned" with the essential oils of a large orange peel. Drop the peel in and garnish with your finest brandied cherries. Smile.

Notes

If you HAVE TO, you can substitute maraschino liqueur, but make it a scant 1/4 oz.

Yields Drink
Authenticity
Your original creation
Creator
Baron A. Stout
Curator rating
Not yet rated
Average rating
3 stars
(7 ratings)
From other users
  • Reduce bourbon to 1.75 oz
  • Very good - strong, Old Fashioned
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Pineapple Express (Ryan Stevens)

1 1⁄2 oz Tequila
1 oz Lemon juice
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Triple sec, Combier L'Original Liqueur D'Orange
1⁄2 oz Ginger syrup (3:1:1 water/sugar/ginger simple syrup)
4 cube Pineapple (approx 1" chunks)
3 ds Peychaud's Bitters
Instructions

In a shaker, start by muddling the pineapple chunks. Add all other ingredients, shake with ice, double strain into coupe. Garnish with lime slice.

Picture of Pineapple Express (Ryan Stevens)
©RStevens2013
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Ryan Stevens, San Francisco, CA
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • To Robin it's too sweet. I muddled in some fresh ginger as suggested in lieu of the ginger syrup.
  • Used fresh ginger, muddled, instead of syruo.
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Southpaw

1 oz Bourbon, Four Roses
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Campari
1 bsp Fernet Branca
2 ds Peychaud's Bitters
1 twst Orange peel (as garnish)
Instructions

Stir with ice and strain into a cocktail glass. Garnish with an orange twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Joseph Boley, Red House, Paris
Source reference

Gary Regan's The Negroni, via Cocktail Virgin/Slut blog: http://cocktailvirgin.blogspot.com/2013/05/southpaw.html

Curator rating
Not yet rated
Average rating
4 stars
(34 ratings)
From other users
  • Very good. Like others have said it's a boulevardier w/fernet, which, sounds good to me. And is.
  • Didn't have Punt e Mas, so used Cocci, which made it basically a 2:1 boulevardier with bitters and some Fernet. Still good though. Really liked it with chocolate bitters
  • Great series of different tastes come through on the long finish. Small volume but maybe that fits this type of drink. — ★★★★
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lesliec commented on 3/07/2016:

It's delicious, but I want more! Maybe bump to 1.5 bourbon and .75 Punt and Campari. Fernet could probably handle another bsp with those quantities.

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