The D'Almeida

1 1⁄4 oz Mezcal, Tlacuache Blanco
1⁄4 oz Cassis, Edmond Briottet
1⁄4 oz Maraschino Liqueur, Luxardo
1⁄2 oz Campari
1⁄3 oz Bitters, Angostura
1 twst Lemon zest
Instructions

Stir all ingredients over ice until the desired dilution and temperature occur. Strain straight away into a chilled coupe and garnish with a lemon zest. Don't be gentle with the lemon's flesh, so as to keep things rustic.

Notes

A drink you would serve to a good friend.

History

Inspired by a fellow Toronto bartender Sandy de Almeida.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Jan Ollner
Source reference

http://www.kindredcocktails.com/users/sandy-de-almeida

Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
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The Magwood

1 oz Reposado Tequila, Los Arango
2⁄3 oz English Bishop (see note)
2⁄3 oz Amaro Nonino
2⁄3 oz Lemon juice
Instructions

Place all ingredients in a tin and shake with ice until they have properly married. Double strain into a coupe and enjoy!

Notes

I have no formal training in English Bishop production, however I've found this version to be a delightful partner in crime when designing drinks for the winter time. Take 1 orange and stud its flesh with the desired amount of whole clove. Bake the poor fruit in an even tempered oven (around 300 degrees) for about 45 minutes, or until the skin is a nice toasty brown and your apartment smells like christmas. Here's where I deviate from tradition a little. Simply quarter the orange with its cloves intact, and place the segments in a large mason jar along with a bottle of ruby port (e.g. Sandeman), a cinnamon stick or two, and a vanilla pod split down its frame. You may toast your spices for optimal fragrance, and add clove as the infusion matures if desired. It's a wonderful bit of sleight of hand that will leave your friends or customers guessing as to where these incredible flavours are coming from.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Jan Ollner
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • English Bishop recipe
  • Need to make that bishop thing.
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Curated this slightly, changed the English Bishop, Sandeman's Ruby Port to Ruby Port, Sandeman's, with a note that the ingredient is English Bishop.

laerm commented on 4/17/2021:

I was able to cheat the infused port by giving it a spoon each of Swedish punsch and pimiento dram. Not bad, but the mouthfeel was a bit heavy. I also missed the tequila so I think I might go to 1.5oz on it. (Grain of salt, of course, as I didn't make the exact recipe.)

Jane's Sour

1 oz Mezcal, Tlacuache Blanco (Vanilla infused)
1⁄2 oz Cynar
1⁄2 oz Crème de Figue, Edmond Briottet
3⁄4 oz Lime juice
1⁄3 oz Egg white
2 dr Bitters, Angostura
Instructions

Dry Shake all ingredients save the Angostura to a frenzied froth. Add your ice and re-shake to desired dilution and temperature. Double strain into a coupe and add two dots of angostura on top of the egg white foam, drawing curved lines with a slim straw or tooth pick.

Notes

A proper vanilla infusion occurs by splitting 2-4 pods lengthwise and placing them in an air tight jar filled with smokey mezcal. Tlacuache is readily available at the ol' LC in Toronto, and it's a prime candidate. Check in on it here and there, and be patient. A good deal of time and a keen eye will yield the best results.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Jan Ollner
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Evening Tea — Speyside Scotch, Islay Scotch, Bigallet China-China, Lemon juice, Tangerine juice, Earl Grey Tea Syrup, Egg white, Orange peel
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The Royal Family

1 oz Ginger liqueur, King's Ginger
1 oz Canadian whisky, Crown Royal
1 oz Tequila, Herradura Reposado
1 ds Baked Apple Bitters, Barkeep
2 dr Cardamom bitters, Scrappy's
Instructions

Stir ingredients over ice.
Strain and pour into coupe or rocks glass.
Thinly slice a royal gala apple along its side and float it on top of the cocktail.

Notes

Use Bourbon if you've a sweet tooth. Amp up the cardamom if you've a spicy tooth. All teeth welcome.

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
Jan Ollner
Curator rating
Not yet rated
Average rating
Not yet rated
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Martini L.E.F.

2 1⁄4 oz Gin, Citadelle
1 oz Aromatized wine, Lillet Blanc
2 ds Bitters, Bittermens Burlesque
Instructions

Stir with cracked ice. Serve without garnish.

YieldsDrink
Year
2013
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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<br />This is only the second martini in my life, so I don't have much of a background to compare this martini against other martinis. However, I know what I like and what I don't like, and I have enough experience with alcoholic beverages, so that I can make some suggestions that may change a so-so drink into a better drink.

With that background, I rated the Martini L.E.F. as a 2.5 cocktail. Why? First, the current recipe calls for two dashes of Bittermens Burlesque bitters. I believe one dash will be enough (as a side note, I wonder if there might be a better bitters for this drink; I think so, but at this time, I'm not sure what would make for a better alternative). I also wonder if there might be a better alternative to Lillet Blanc. I think there is; I will be trying Dolin's blanc vermouth.

Finally, the receipe specifically calls for no garnish. I drank some of the original cocktail with no garnish, and found the taste to be somewhat harsh, so I used a lemeon twist, making sure to express a good amound of the lemon oil on top of the cocktail. That was a definite improvement.

In short, to improve this drink I recommend: (1) use just 1 dash of Bittermen Burlesque bitters, not two (and possibly use a different bitters altogether); (2) use something different for Lillet Blanc, perhaps a topshelf vermouth, or maybe Cocchi Americano; and (3) use a garnish to add a complementary flavor and added complexity. I suggest a lemon twist (but others may come up with a better alternative). Meanwhile, live the good life--drink and enjoy!

Monastery Cocktail

1 1⁄3 oz Sweet vermouth, Carpano
2⁄3 oz Bénédictine
1⁄3 oz Bitters, Bitter Truth Jerry Thomas’ Own Decanter
Instructions

Stir in a mixing glass with ice and strain into a cocktail glass.

YieldsDrink
Authenticity
Authentic recipe
Source reference

http://the-bitter-truth.com/bitter/jerry-thomas/

Curator rating
Not yet rated
Average rating
Not yet rated
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Aromatic Collins

1 oz Bitters, Angostura
1 oz Lemon juice
1 oz Rich simple syrup 2:1
1 oz Soda water (to top)
1 twst Lemon peel (as garnish)
Instructions

Shake juice and simple syrup with ice, strain into a Collins over ice, layer bitters over drink, top with soda, garnish with lemon peel.

YieldsDrink
Year
2011
Authenticity
Authentic recipe
Creator
Jamie Boudreau, Canon, Seattle, WA.
Source reference

http://www.smallscreennetwork.com/video/660/raising_the_bar_aromatic_co…

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Angostura Fizz
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Some light curating including clarifying the rich simple. I imagine that will make the layering even more foolproof. Thanks @noksagt. 

The Blur

3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Maraschino Liqueur, Maraska
3⁄4 oz Lime juice
4 oz Sparkling white wine (Cava, or other dry sparkling wine)
Instructions

Shake all but wine, strain into Champagne flute, top with sparkling wine.

Notes

Sparkling wine Last Word variant served as a brunch cocktail at Nopa in San Francisco.

YieldsDrink
Authenticity
Authentic recipe
Creator
Nopa, San Francisco, CA.
Source reference

bit.ly/12prjHz

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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I love the flavors of a last word cocktail but not the sweetness. This is a great solution, very light and refreshing.

Staying Together For The Children

1 1⁄2 oz Gin, Plymouth Navy Strength
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Amaro Montenegro
2 ds Bitters, Angostura
2 ds Peychaud's Bitters
1⁄4 oz Fernet Branca
1 twst Lemon peel (as garnish)
Instructions

Stir/strain/rocks/lemon twist

YieldsDrink
Authenticity
Authentic recipe
Curator rating
Not yet rated
Average rating
3.5 stars
(27 ratings)
From other users
  • Try again with different Fernet
  • Made with Cocchi di Torino. Bitter grown-up drink.
  • Made with normal-strength Plymouth. Very good bitter-forward stirred drink.
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The name is perfect for the cocktail. I bitter beauty.

 

I've also substituted the gin for high proof american whiskey as well as regular 80 proof plymouth.

Question: Is the fernet to be used as a float here or stirred in?

Stephanie Miller OR The Sexy Liberal Cocktail

2 oz Rye, Rittenhouse 100
3⁄4 oz Aromatized wine, Lillet Blanc
1⁄2 oz Averna
2 ds Bitters, Angostura Orange
Instructions

Stir/strain/up garnish with sarcasm and box wine.

YieldsDrink
Authenticity
Authentic recipe
Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
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