d'Essart

2 oz Cognac
2 t Ginger syrup
1⁄2 t Cinnamon syrup
2 t Islay Scotch, Lagavulin 16
Instructions

Stir without ice and serve in a tasting glass or goblet.

Notes

A scaffa (room temperature cocktail) designed to highlight some of the subtle smoke and spice of a delicate and floral Cognac (Chateau Paulet). Works well with any good brandy (especially Calvados). Named for a minor but dashing character from The Three Musketeers.

The one on the right went a little overboard on the cinnamon.
YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
DeLaura and Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Albert Mathieu

1 1⁄2 oz Gin, Plymouth
3⁄4 oz Aromatized wine, Lillet Blanc
3⁄4 oz Herbal liqueur, Green Chartreuse
1 bsp Elderflower liqueur, St. Germain
1 ds Orange bitters, Regans' orange bitters
1 twst Orange peel
Instructions

Stir, strain, up, twist.

Notes

Named for the French mining engineer who first proposed building a tunnel beneath the English channel connecting France and England. Sounds a little sweet as written—maybe up the gin and add a dash of gentian liqueur?

YieldsDrink
Year
2008
Authenticity
Authentic recipe
Creator
Kevin Martin, Eastern Standard, Boston, MA.
Source reference

http://umamimart.com/2012/06/the-pdt-project-albert-mathieu/

Curator rating
Not yet rated
Average rating
3.5 stars
(12 ratings)
From other users
  • Made with Cocchi Americano. Too chartreuse-dominant for my taste
  • Less chartreuse
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  • Adak National Forest — Gin, Bison grass vodka, Zirbenz Stone Pine Liqueur, Herbal liqueur, Aromatized wine, Lemon peel

I dialed back the chartreuse to 1/2 ounce and expressed the orange peel over the drink. Sweet but not cloying; fresh pleasant taste. If you like a drier cocktail, do follow others’ advice for a little more gin and/or gentian liqueur.

yarm commented on 7/14/2022:

The drink was created in 2008 not 2009, for the bartender exchange between Eastern Standard and PDT occurred in September 2008. Kevin served this at PDT (whatever else was on his menu didn't seem to get recorded in the PDT Cocktail Book nor did he share it back in Boston), and we got Daniel Eun at Eastern Standard. Daniel's menu included the Dewey D, a variation on the Number 8, and the Mariner for his 3 night stint in Boston (there was more but we didn't record what we didn't sample as we were caught up in the moment).

https://cocktailvirgin.blogspot.com/2008/09/dewey-d.html
https://cocktailvirgin.blogspot.com/2012/01/albert-mathieu.html

According to the DrinkBoston blog, it was organized by Phil Ward of Death & Co. in conjunction with Rob Cooper of St. Germain who funded the travel and lodging expense:

https://drinkboston.com/2008/09/12/please-dont-tell/

Bangalter

1 1⁄2 oz Bourbon, Wild Turkey 101
1⁄2 oz Ginger liqueur, Thatcher's Apple Spice Ginger
1⁄4 oz Tuaca
2 ds Bitters, Bitter Truth Aromatic
1 twst Lemon peel
Instructions

Stir, strain, rock.

History

Created as an accessible Old Fashioned-style cocktail for those wanting a respite from highballs and, uh, vodka-Redbulls at the MOX.tv event Penal Code 415 in Manhattan, February 2013.

Picture of Bangalter
YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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  • Kentucky Masala — Bourbon, Ginger liqueur, Bitters, Cardamom bitters, Gomme syrup
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Privateer

1 1⁄2 oz Batavia Arrack, Van Oosten
1 oz Falernum, Velvet Falernum
3⁄4 oz Jamaican rum, Smith & Cross
1⁄2 oz Aromatized wine, Dubonnet Rouge
3⁄4 oz Lime juice
3 ds Orange bitters
1 pn Nutmeg (as garnish)
Instructions

Shake well with ice and strain onto fresh ice. Garnish with some freshly grated nutmeg over the top. Sip, close eyes. Contemplate destroying an armada.

YieldsDrink
Year
2011
Authenticity
Authentic recipe
Creator
Mattias Hagglund, Elements, Princeton, NJ.
Source reference

http://barblog.elementsprinceton.com/2011/01/31/the-privateer/

Curator rating
Not yet rated
Average rating
4.5 stars
(20 ratings)
From other users
  • Tea-punch like and really delish.
  • Very good; tiki/punch-like.
  • Tiki-like. Quite good
  • do it.
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  • Elision — Batavia Arrack, Virgin Islands Rum, Strega, Passion fruit syrup, Lime juice, Orange juice

Just tried this, it was quite nice.  Flavors were nicely integrated, especially given there are some strongly flavored ingredients.  Didn't have any S&C on hand--I know, I hate myself too--so used Stolen Overproof Jamaican (a 6 year overproof also sourced from Hampden).

Port Royal

1 oz Jamaican rum, Wray & Nephew
1 oz Jamaican rum (dark)
1⁄2 oz Lime juice
1⁄2 oz Grapefruit juice
1⁄2 oz Pineapple juice
1⁄2 oz Orange juice
1⁄4 oz Allspice Dram
1⁄4 oz Falernum
1⁄4 oz Ginger juice (unsweetened)
1⁄4 oz Honey syrup
1⁄2 t Amaro Abano, Luxardo
4 oz Crushed ice
Instructions

Blend for five seconds. Pour un-strained into something tall and tacky. Garnish extravagantly.

Notes

A spicy and spirituous, dangerously drinkable and mysterious tropical drink in the style of Don the Beachcomber. Themed after Port Royal, the Jamaican port that harbored privateers back in the golden age of piracy; hence the Jamaican rums and spices (including black pepper in the background from the amaro).

Picture of Port Royal
YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Bend Sinister

1 1⁄2 oz Islay Scotch
1⁄2 oz Kirschwasser
1 oz Maurin Quina
3 ds Bitters
1 rinse Absinthe
1 twst Lemon peel (discarded)
1 Cherry, Luxardo (as garnish)
Instructions

Stir, strain, up, garnish.

Picture of Bend Sinister
YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Maurin Quina: break potentially into walnut bitters, maraschino, cocchi americano, benedictine
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Bay Leaf Irish Cream

1 1⁄2 oz Irish whiskey
3⁄4 oz Cream
1⁄2 oz Coffee liqueur
1⁄4 oz Crème de Cacao, Tempus Fugit
1 ds Cardamom bitters
1 lf Bay leaf (as garnish)
Instructions

Shake, strain, up, garnish with bitters and bay leaf.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
From other users
  • Substituted Baileys for the cream.
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Kentucky Dandy

1 1⁄4 oz Bourbon
3⁄4 oz Elderflower liqueur, St. Germain
3⁄4 oz Apricot liqueur
3⁄4 oz Lemon juice
1 ds Absinthe
1 lf Mint (as garnish)
Instructions

Rub mint leaf along the inside of the serving glass. Shake, strain, coupe, garnish with a slapped and floated mint leaf.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4.5 stars
(29 ratings)
From other users
  • Reduced lemon to 1 oz instead of 1.5 — ★★★★
Similar cocktails

I often find lemon juice overwhelms other flavors, so in future I’ll only use 1/2 oz per drink. Nicely balanced drink overall!

yarm commented on 9/20/2024:

To my palate, I would make this again in a drier format, 1 1/2 oz Bourbon, 1/2 oz elderflower, 1/2 oz apricot liqueur, 3/4 oz lemon juice, 1 dash absinthe.

Having not tried this in 10 years and having just made it Fred's way: I agree with Yarm.

Pimp Cup

2 oz Pimm's No. 1 Cup
1 oz Ginger Wine, Stone's
3 oz Lemon-lime soda, 7 Up
1 twst Lemon peel
2 sli Cucumber
2 sli Lemon
Instructions

Muddle cucumber and lemon slices in a chilled silver chalice, add Pimm's, soda and ginger wine. Stir and add ice to fill the glass, garnish.

YieldsDrink
Year
2012
Authenticity
Altered recipe
Creator
Burt Reynolds, NYC, NY
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Spindletop Swizzle

1 oz Jamaican rum, Coruba
1 oz Virgin Islands Rum, Cruzan Blackstrap
3⁄4 oz Blackberry shrub
1⁄2 oz Lime juice
1⁄2 oz Falernum (Aperol Falernum, see note)
1 spg Mint (as garnish)
1⁄2 oz Demerara Rum, Lemon Hart 151 (as garnish, see instructions)
Instructions

Mix all but Demerara rum and mint with ice and give a brief shake. Pour over crushed ice in a Collins and swizzle. Top with more ice and mint sprig. Pour burning Lemon Hart 151 over mint sprig to create Spindletop oil gusher (it should extinguish shortly). Serve with straw.

Notes

A swizzled Corn 'n' Oil with extra oil, named for Texas' Spindletop oil field. Garnish inspired by Kirk Estopinal's Vellocet: http://cocktailvirgin.blogspot.com/2012/11/the-vellocet.html . Aperol Falernum via: http://postprohibition.com/diy/aperol-falernum/ .

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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