The Gateway

1 1⁄2 oz Gin, Hendrick's
3⁄4 oz Lime juice
1⁄2 oz Elderflower liqueur, St. Germain
1⁄4 oz Simple syrup
2 sli Cucumber (plus one more as garnish)
1 ds Bitters, Dutch's Colonial
2 oz Champagne
1 spg Mint (as garnish)
1 ds Herbal liqueur, Green Chartreuse (spritz, as garnish)
Instructions

Combine all but bubbly, muddle, shake with ice, double strain over fresh ice in a Collins and top with bubbles, garnish, serve with straw.

History

Originally made for the MOX.tv event Penal Code 415 in Manhattan, February 2013 under the name Opening Act, using Square One Cucumber Vodka.

MOXtails menu
Photo by Alia Kahan for MOX, reprinted with permission.
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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Craft Squirrel Sex Manhattan

3⁄4 oz Limoncello
3⁄4 oz Strawberry eau de vie (squirrel-infused)
3⁄4 oz Eau de vie of Douglas Fir
3⁄4 oz Raspberry Shrub
3⁄4 oz Maraschino Liqueur
3⁄8 oz Cranberry (Pickled)
4 pn Tartaric acid powder
1 ds Demerara syrup (3:1)
1 rinse Grenadine
16 spl Fernet Branca
Instructions

Plant, grow, ferment, and distill eaux de vie from lemons, strawberries, and Douglas Fir on-site in the greenhouse on the terrace of your Brooklyn loft. (Must be on-site. Must be Brooklyn.) Sweeten the lemon eau de vie with fresh cane syrup. Infuse the strawberry eau de vie with squirrel (fresh only!). Combine. Hand craft a barrel out of staves rescued from your father's first yacht and age spirits in barrel for six weeks or until you've grown bored and moved on to your next artisanal project, whichever comes first. Empty barrel, and heart. Combine contents of barrel (but not heart) with handmade raspberry shrub (with raspberries plucked from your significant other's father's estate) and authentic Maraschino liqueur. In a mortar and pestle, mash with pickled cranberries overnight. Strain. Ferment in the gullet of a hoatzin, the Guyanese stink-bird (for that touch of Demerara smoke!). Kill and gut bird; double strain. In Erlenmeyer flask, add tartaric acid (fresh squeezed only!) and Demerara syrup, then smash the flask over a rotary evaporator and evaporate its contents rotarily. Convert the remaining liquid into a spray and serve out of an atomizer inserted into the mouth of a grenadine-rinsed and hand-taxidermied squirrel (eastern gray only!). Splash Fernet Branca (or other difficult amaro) until fragrant. Serve up.

History

Adapted for the modern palate from a recipe by Jerry Thomas.

YieldsDrink
Year
2013
Authenticity
Altered recipe
Creator
Dale DeGroff, Clyde Common, Williamsburg, MA, as told to Rafa García Febles over Slippery Nipples in Monaco.
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • hilarious!
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bza commented on 4/01/2013:

Minor quibble, I know, but this drink was originally served down.

Bajito

3 oz Rum
4 lf Mint
4 lf Basil
5 sli Lime
1 T Sugar
Instructions

Muddle leaves with lime and sugar, add rum, shake, strain into ice-filled rocks glass.

YieldsDrink
Year
2004
Authenticity
Authentic recipe
Creator
Excelsior Bar, Boston, MA.
Source reference

http://www.bostonmagazine.com/2006/04/boston-magazine-liquids-summer-co… Bar, Boston,

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Substute 3 tsp monk fruit for sugar
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Quin Quina Crusta

2 oz Bonal Gentiane Quina
1⁄2 oz Peychaud's Bitters
1⁄4 oz Maraschino Liqueur
1⁄2 oz Lemon juice
1 twst Lemon peel (as garnish)
Instructions

Dry shake and pour into a sugar-rimmed, crushed ice-filled cocktail glass. Lemon peel garnish.

YieldsDrink
Year
2012
Authenticity
Authentic recipe
Creator
Leo Robitschek, Eleven Madison Mark, NYC.
Source reference

http://www.washingtonlife.com/2012/11/21/wine-spirits-bonal-based-cockt…

Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
From other users
  • At first I get predominantly the maraschino, but as I sip more it gets more interesting and delicious
  • perhaps a bit too much lemon, but sugar rim helps. Interesting mix of bitters and amaro/vermouth.
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Caesarea Cocktail

25 oz Gin, Beefeater
8 3⁄8 oz Aperol
5 oz Simple syrup (infused with 15 basil leaves)
12 ? Cucumber
6 spg Basil
10 ? Lemon
Instructions

Peel and slice 10 qucambers. Put in air tight jar, with 5 basil sprigs, gin and aperol for a couple of hours. Taste. Strain. Cut the lemons to cubes, muddle in large bowl. Add liquere, syrup, cucamber juice. Garnish with slices cucambers and basil leaves.

History

Was created for Passover BBQ in Caesarea. Inspired by Jim Meehan's Archangel.

Picture of Caesarea Cocktail
2011 Kindred Cocktails
YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Gal Karni
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
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Crenshaw

2 oz Bourbon
3⁄4 oz Lemon juice
1⁄2 oz Ginger syrup
1 T Peach preserves (or one slice peach)
1 bsp Honey
2 lf Mint
Instructions

Rub mint along the inside of the serving glass to express the oil and discard. In mixing tin, muddle peach preserves or slice in honey, add other ingredients, shake, double strain, coupe, garnish with a single mint leaf.

YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Delicious, accessible, complementary flavors.
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Summertime Clothes

1 oz Bison grass vodka
1 oz Reposado Tequila
3⁄4 oz Lime juice
3⁄4 oz Ginger syrup
1 t Strawberry preserves
2 dr Orange flower water
Instructions

Shake, double strain over rocks. If served up, call it a Lion in a Coma.

Strawberry jam.
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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Chilcano de Pisco

2 oz Pisco (Peruvian)
1 T Key lime
3 ds Bitters
4 oz Ginger ale
Instructions

Build in Collins over ice.

YieldsDrink
Authenticity
Authentic recipe
Creator
Traditional, Peru.
Source reference

http://www.provechoperu.com/2013/01/peruvian-chilcano-de-pisco-for-chil…

Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Needs key limes. — ★★★★
  • pisco highball
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Martini Sour

2 oz Gin
1 oz Dry vermouth
1 oz Simple syrup (1:1)
1 pn Tartaric acid powder (1 g)
1 pn Wine tannin (scant, optional)
1 twst Lemon peel (or orange)
Instructions

Combine at room temperature, stirring to dissolve acid. Once dissolved, stir with ice and strain into a chilled coupe. Twist and discard an orange or lemon peel.

Notes

Liu: "What I did was increase the pH of the dry vermouth until it got to around the acidity of lemon or lime juice (2.3 ish pH) and then mixed a standard 4:2:1 Daiquiri ratio. I then added simple syrup until the drink tasted more 'neutral' as a result of mutual taste suppression."

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Kevin Liu, Craft Cocktails at Home. Inspired by Stephen Shellenberger, Pomodoro, Brookline, MA.
Source reference

Kevin Liu, Craft Cocktails at Home, 2013.

Curator rating
Not yet rated
Average rating
Not yet rated
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  • Zanadu — Gin, Dry vermouth, Elderflower liqueur, Campari, Honey syrup
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Something Fruity, Not Too Strong

1 oz Sparkling white wine
1 oz Grenadine (see note)
1⁄2 oz Elderflower liqueur
1 oz Lemon juice
1 twst Lemon peel
Instructions

Shake without wine, strain into coupe, top with wine, twist and discard peel.

Notes

Kevin Liu's grenadine recipe for this drink: reduce pomegranate juice by half in microwave. Don't add any sugar.

History

Mattias Hagglund's response to Kevin Liu's wife's request for "something fruity" with "not too much alcohol," as recollected and named by Liu and printed in the "Drinks to Convert the Cocktail Novice" chapter of his book.

YieldsDrink
Authenticity
Authentic recipe
Creator
Mattias Hagglund, Comfort, Richmond, VA.
Source reference

Kevin Liu's Craft Cocktails at Home, 2013.

Curator rating
Not yet rated
Average rating
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