Fernetaboutit

3⁄4 oz Fernet Branca
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Maraschino Liqueur
3⁄4 oz Lime juice
Instructions

Shake, strain, up.

Notes

Surprised this one wasn't already on KC.

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

http://forums.egullet.org/topic/53404-the-last-word/?p=1914558

Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • Dark and murky drink that is really enjoyable. Maraschino nose, sour start, herbal body and minty fresh finish, a really nice drink all in all.
  • Would have to do some A/B testing to determine if this or the similar Industry Sour wins.
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couldn't believe one could actually drink a concoction with this much sweet stuff in it.  It's an interesting combination of flavas, but not sure if it could be a regular.  However, I find that Fernet Branca-based cocktails are sort of growing on me...an odd flavor to start with, but quite soothing after a while.

This is a nice drink.  Over the weekend, I made a Fernetaboutit, Death is not the End, Corpse Defiler 666, Bitter Apricot, and a You Only Live Twice.  I was looking for ways to use Bonal Gentiane Quina, at first.  This drink is a good digestif, I will surely make it again.

Esprit du Mezcalier

3⁄4 oz Mezcal
3⁄4 oz Aperol
3⁄4 oz Grapefruit juice
3⁄4 oz Amaro Nonino
3⁄4 oz Lime juice
Instructions

Shake, strain, up, twist.

Notes

Mezcal version of the Esprit d'Escalier, itself a grapefruit version of the Paper Plane.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • Cappelletti for Aperol, 1/3 oz white grapefruit, 3/4 oz lime, added 1/4 oz PF Dry Curaçao (good as-spec'd but wanted a bit less bitterness due to the Cappelletti sub.) Delicious! — ★★★★
  • A 5x equal parts cocktail with 3/4oz each? Made as written but I still think this has extra lime. Maybe split the lime and grapefruit or use a very sweet grapefruit.
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mako commented on 12/20/2019:

Is this really calling for 3/4 oz of both lime and grapefruit juice? The other reference I've found this online has only the grapefruit which seems more in like with the Espirit d'Escalier.

This is an excellent drink. Perfectly balenced. In fact I must say that while I was skeptical when I saw the 3/4 lime juice, it really balenced out the drink. Leave that out at your own peril. A must try! 

This, That, The Other

2 oz Maurin Quina
1 oz Blanco tequila, Chinaco
1⁄2 oz Port, Graham Six Grapes
1 ds Lime bitters
1 ds Bitters, Angostura
1 twst Lime peel
Instructions

Stir, strain, up, twist.

YieldsDrink
Year
2011
Authenticity
Authentic recipe
Creator
Evan Harrison, Brick & Mortar, Boston, MA.
Source reference

http://cocktailvirgin.blogspot.com/2011/12/this-that-other.html

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Bitter Winter

1 1⁄2 oz Bonal Gentiane Quina
1 1⁄2 oz Sweet vermouth, Carpano Punt e Mes
3⁄4 oz Bourbon, Four Roses
1 ds Orange bitters
Instructions

Stir & strain. Garnish with orange peel if desired.

YieldsDrink
Year
2013
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
From other users
  • probably closer to 4.5 but giving it the full 5 cause of how pleasantly surprised I am at how well it works. The little bit of bourbon provides some real backbone here
  • Great balance of sweet-bitter. Could play with the whiskey ratio and composition for flavor.
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'Ki Punch

1 1⁄2 oz White whiskey
1⁄4 oz Cane syrup, Lyle's Golden Syrup (or Petite Canne)
1 sli Lemon
Instructions

Cut a good-sized oval from the side of a lemon such that it has a high proportion of peel to juice (cut two if you prefer more juice). Squeeze and drop it in, cover with cane syrup, stir to combine, fill glass with crushed ice, pour white whiskey, give a quick stir, let sit for a minute to dilute and mix, drink.

Notes

Also works with Genever.

History

Originally made with the Buffalo Trace white dog and called Bi Ti Punch.

YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
Rafa García Febles, NYC, though I'm sure I'm not the first one...
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Country Life #2 — Bourbon, Sweet vermouth, Jamaican rum, Bitters, Orange peel
  • Another Fine Mes — Rye, Tequila, Triple sec, Sweet vermouth, Bitters, Orange bitters, Maple syrup, Orange peel
  • Frenchman Street — Rye, Dark rum, Sweet vermouth, Peychaud's Bitters, Absinthe, Mint, Sugar
  • Jaunty Angle — Rum, Rye, Herbal liqueur, Bitters, Orange bitters, Gomme syrup
  • Christmas Bonus — Bourbon, Curaçao, Sweet vermouth, Allspice Dram, Bitters, Orange peel

Ol' 44

3⁄4 oz Apple brandy, Lairds
3⁄4 oz Dry apricot brandy
1⁄2 oz Batavia Arrack, Van Oosten
3⁄4 oz Lime juice
1⁄2 oz Orgeat (Macadamia)
1⁄2 oz Cranberry syrup
1 ds Bitters, Brooklyn Hemispherical Bitters Spicy Charred Pineapple
Instructions

Shake, strain, crushed ice.

Notes

For macadamia orgeat, substitute macadamia for almond in your favorite orgeat recipe.

History

Reference points for the drink are Stephen Shellenberger's Arrack Apricot Sour and Jordan Devereaux's Happy 'Rack.

YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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Curated this a bit - changed Macadamia orgeat to Orgeat (Macadamia), considering there's no real difference between the recipes except for the nut exchange.

Arrack Apricot Sour

1 1⁄2 oz Batavia Arrack, Van Oosten
2⁄3 oz Apricot liqueur, Rothman & Winter Orchard Apricot
1⁄3 oz Simple syrup
1 oz Lemon juice
1 ds Chocolate bitters (float)
Instructions

Shake, strain, up, drizzle chocolate bitters.

Notes

Stephen Shellenberger: the best drink i've had in recent months was an batavia arrack apricot sour (with egg white) this matched my mood perfectly which is important with a drink... i don't think i ever noticed the bitters. they were drizzled on top... i could smell the wine of the people next to me and lots of food... hopefully it had a subliminal effect...

YieldsDrink
Year
2008
Authenticity
Authentic recipe
Creator
Stephen Shellenberger, Pomodoro, Brookline, MA.
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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  • The Defend Arrack — Batavia Arrack, Apricot liqueur, Allspice Dram, Lime juice, Orange peel
  • Shining Path — Batavia Arrack, Apricot liqueur, Licor 43, Dark rum, Bitters, Lemon juice
  • Jakarta Mai Tai — Batavia Arrack, Rhum Agricole, Curaçao, Lime juice, Simple syrup, Salt, Lime peel, Curry leaf
  • Arrack Sour — Batavia Arrack, Maraschino Liqueur, Peychaud's Bitters, Lemon juice, Simple syrup, Egg white, Lemon peel
  • 18th Century — Batavia Arrack, Crème de Cacao, Sweet vermouth, Lime juice

Very nice. Just bought van Oosten Arrack today, so this is my first drink with it. The flavour reminds me of the scent of old logs (in a good way).

Milkshake 'n Honey

1 oz Oloroso sherry
1⁄2 oz Apple brandy
1⁄2 oz Scotch
3⁄4 oz Ginger-Honey Syrup
1⁄2 oz Lemon juice (optional)
3 oz Ice cream (honey-flavored)
1 ds Bitters, Angostura
1 ds Bitters, Bittermens Xocolatl Mole
Instructions

Blend til blended. Pour into a milkshake glass, garnish with cherry, serve with straw, two if sipping with your sweetheart.

History

Unaffiliated with, but inspired by, the bar Milk & Honey. Unaffiliated with, but also inspired by, the kickass Sleater-Kinney song of the same name.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
From other users
  • Honey, ginger, and sherry-forward with malt, apple, and chocolate notes. Delicious. — ★★★★★
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El Camino

1 oz Rye
1 oz Aperol
1 oz Fernet Branca
1 twst Lemon peel (as garnish)
Instructions

Stir all ingredients in an ice filled mixing glass for about 20 seconds then strain into a cocktail glass. Garnish with the lemon twist.

History

This is a take on the classic Boulevardier from Harry McElhone's 1927 Barflies and Cocktails

Picture of El Camino
2011 Kindred Cocktails
YieldsDrink
Year
2013
Authenticity
Altered recipe
Creator
El Jefe
Curator rating
Not yet rated
Average rating
4 stars
(21 ratings)
From other users
  • Reduce Fernet to 0.75
  • Boosted rye by 1/4oz. The fernet is predictably forward, but I do like how the other ingredients round off its corners a bit. For the fernet-tolerant, a pleasant sipper. — ★★★★
  • hanna fixed this over new years but added some sparkling water and orange slice
  • Surprisingly good. Used Catoctin Creek Roundhouse Rye. I followed the comment direction of reducing the fernet branca - I used .75.
  • Rittenhouse. Campari. Mole. Needs something. Good start.
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Hi there,

Thanks for posting this. I made it tonight and enjoyed it. However, I think that I will try it a second time and dial down the Fernet Branca to a 1/2 ounce and see what happens. Thanks again.

Just made twice, both times with Sazerac rye, first time with Fernet Branca, second with Fernet Vallet. First was really good, second was great. Not as minty or bitter as Branca, but it blended into the drink better without drowning out the other ingredients as much.

Spicy Bison / Bisonte Picante

1 oz Reposado Tequila
1 oz Bison grass vodka
3⁄4 oz Ginger liqueur, Canton
3⁄4 oz Grapefruit juice
2 oz Soda water
2 ds Bitters, Bittermens Hopped Grapefruit
Instructions

Shake, strain, Collins, soda.

History

Updated from a recipe created for the MOX.tv event Penal Code 415, February 2013.

Picture of Spicy Bison / Bisonte Picante
YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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  • La Primavera nella Campagna — Pear eau de vie, Vodka, Galliano, Rhubarb bitters, Club soda, Meyer lemon juice, Rhubarb, Tarragon, Meyer lemon zest
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