Kurling Cocktail

1 oz Pisco, Barsol
1⁄2 oz Tequila, El Tesoro Platinum
1⁄2 oz Mezcal, Del Maguey San Luis del Rio
3⁄4 oz Bianco Vermouth, Dolin
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Acqua di Cedro, Nardini
Instructions

Stir. Coupe. No garnish

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Katie Stipes, Mayahuel NYC
Source reference

http://cocktailbuzz.blogspot.com/2010/08/mayahuel-where-food-and-cockta…

Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
From other users
  • This is very nice. I didn't have Acqua di Cedro so I subbed 1/8 lemon juice and 1/8 simple as that sounded like it would add nicely to the drink. Garnished with slices of lemon and jalapeno.
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Turkish Song of the Damned

1 1⁄2 oz Cynar
1⁄2 oz Demerara Rum, Lemon Hart 151
1⁄2 oz Coffee (Cold)
1 t Old Tom Gin, Ransom
1 ds Bitters, Bittermens Xocolatl Mole
1 ds Cardamom bitters
Instructions

Stir, strain, rock.

Notes

Turkish coffee, cigar, bitter chocolate.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
Similar cocktails
HallA commented on 1/12/2025:

Mostly tastes like slightly mellowed cynar, which isn't a bad thing at all.

Limey Ben

2 1⁄2 oz Vodka (wheat based)
5 oz Limeade
1⁄2 oz Lime juice
1 sli Lime
Instructions

Fill a highball glass w/ ice, mix and stir. Garnish w/ a lime wheel

Notes

Original recipe: 1:1, vodka to limeade

History

A screwdriver-esque drink co-invented with my then British roommate. Using a wheat based vodka keeps the sour and sweet better balanced and gives the drink a lighter mouthfeel than a potato based vodka would

Picture of Limey Ben
2011 Kindred Cocktails
Yields Drink
Year
2008
Authenticity
Your original creation
Creator
Jason Westplate, Benjamin Carr
Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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Bitter Monk

1 1⁄2 oz Indian Rum, Old Monk (or other dark rum)
3⁄4 oz Lemon juice
3⁄4 oz Aperol
1 ds Bitters, Bittermens 'Elemakule Tiki
Instructions

Shake, strain, up. No garnish.

Yields Drink
Authenticity
Unknown
Creator
Tom Schlesinger-Guidelli, Island Creek Oyster Bar, Boston
Source reference

http://www.esquire.com/blogs/food-for-men/bitter-monk-cocktail-070212

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Long Snake Moan

1 1⁄2 oz Reposado Tequila, Espolon Reposado
1⁄2 oz Averna
1 t Batavia Arrack
1 t Agave syrup
2 ds Bitters, Bitter Truth Aromatic
1 ds Bitters, Bittermens Xocolatl Mole
Instructions

Stir with ice and strain over ice in a double old fashioned glass. Garnish with an orange twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Mike “Juice” Treffehn, Franklin Mortgage & Investment Company, Philadelphia
Source reference

http://imbibemagazine.com/Long-Snake-Moan-Recipe

Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • Subbed dash Bokers and dash Ango for aromatic bitters. Agave and green pepper up front, cola, then long and complex finish.
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The Big City

2 oz Mezcal, Sombra
3⁄4 oz Bianco Vermouth, Dolin
1⁄4 oz Zwack Unicum
1 twst Grapefruit peel
Instructions

Stir, strain, rocks glass, ice cylinder, express and drop in fat grapefruit peel.

History

Troy came up with this when I requested something smoky and stirred.

Picture of The Big City
Yields Drink
Year
2013
Authenticity
Unknown
Creator
Troy Sidle, Pouring Ribbons, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Made with Sacrificio and regular Zwack. Not to my taste, but my substitutions might have compromised the drink.
  • Sombra dominates. Unicum is surprisingly subdued. Dolin adds fat and fruit. Delicious and slow-sipping. Hannah can't stop raving about it. — ★★★★★
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As One Does

1 1⁄2 oz Cynar
1⁄2 oz Blanco tequila, Cabeza
1⁄2 t Fernet Branca
1 ds Bitters, Bittermens Xocolatl Mole
5 lf Mint
1 spg Mint (as garnish)
Instructions

Build over crushed ice in a lowball, swizzle, top with more ice and a small mint sprig, serve with straw.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Joaquín Simó, Pouring Ribbons, NYC.
Curator rating
4 stars
Average rating
3.5 stars
(13 ratings)
From other users
  • Grew on me, like most Cynar-heavy drinks. I liked how the mint and bitter flavors go at each other for a couple of rounds with every sip. — ★★★★★
  • Rich sip, Cynar-forward, huge caramel and honey but off-dry and bitter, menthol on the swallow. Delicious.
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Last Year at Marienbad

1 oz Aperol (or Luxardo Bitter)
1 oz Aromatized wine, Cocchi Americano
1 oz Aromatized wine, Lillet Rose
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup
1 ds Rhubarb bitters
1 ds Peychaud's Bitters
2 oz Soda water
1 sli Orange
1 sli Lemon
Instructions

Stir, strain into a chimney over fresh ice and bubbles, drop in orange slice and fruit in season, serve with straw. Garnish with lemon wedge and squeeze in to taste.

Notes

Takes very well to variations: muddled berries, cucumber, different lengtheners (strawberry lambic would be good). Makes a good cobbler. Add an ounce of gin or tequila to make a good Negroni (or Negroni Swizzle) variant.

Picture of Last Year at Marienbad
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • Refreshing, fruity, accessible, springtime-y.
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bza commented on 8/17/2013:

How did you get the trees in your cocktail not to have shadows?

DrunkLab commented on 8/19/2013:

Please consult The Bon-Vivant's Companion by Jerry Thomas p. 43, "Flips, Possets, & The Employment of Surrealistic Touches in Film to Convey the Fragility and Unreliability of Memory"

Wild Eyed Rose

2 oz Irish whiskey
3⁄4 oz Lime juice
3⁄4 oz Grenadine
Instructions

Shake, strain, up or rock. Traditional garnishes include a brandied cherry and a lime wedge. Sometimes garnished with an apple slice.

Yields Drink
Year
1917
Authenticity
Unknown
Creator
via Hugo Ensslin's Recipes for Mixed Drinks. Ratios via Sam Ross' Bartender's Choice app.
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Too sweet.
  • Up grenadine and citrus to 1oz. shake and dirty pour.
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Bohemian

1 oz Gin, Beefeater
1 oz Elderflower liqueur, St. Germain
1 oz PInk grapefruit juice
1 ds Peychaud's Bitters
Instructions

Straight with ice, strain into a cocktail glass.

Yields Drink
Authenticity
Unknown
Creator
Misty Kalkofen, Green Street, Cambridge, MA
Source reference

http://cocktailvirgin.blogspot.com/2011/04/bohemian.html

Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
From other users
  • Elderflower and grapefruit play well, but too sweet and too much elderflower.
  • Way strong on the elderflower
  • Good but a bit on the sweet side.
  • high ratings!
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kevin_e commented on 5/30/2023:

I much prefer the variation from Meat & Potatoes in Pittsburgh (don't know the bartender's name):
3/4 oz gin
3/4 oz elderflower
3/4 oz pink grapefruit
3/4 oz aperol
1 dsh peychaud's
Optional grapefruit twist for garnish

Lovely brunch cocktail.

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