Île de a Cité

2 oz Cognac
1⁄2 oz Elderflower liqueur, St. Germain
2 ds Orange bitters
1 twst Orange peel
Instructions

Stir cognac, elderflower liqueur, and bitters with ice. Strain into a coupe glass and express orange oil over the drink.

Yields Drink
Year
2009
Authenticity
Your original creation
Creator
Brian Cody
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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  • d'Essart — Cognac, Islay Scotch, Ginger syrup, Cinnamon syrup
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Same Same But Different

3⁄4 oz Cognac
3⁄4 oz Aquavit, Linie
1 oz Gran Classico
1⁄4 oz Bénédictine
1⁄4 oz Manzanilla sherry
1 ds Bitters, Fee Brothers Whiskey Barrel Aged
Instructions

Stir all over ice; strain into a rocks glass with a big cube. Garnish with lemon twist.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
From other users
  • Made w/ tiki bitters. Floral from the GC is prominent but the balance is enjoyable. Mounds bar on the finish.
  • Super well balanced.
  • Made with Amontillado, Pierre Ferrand 1840. 4.5 - Linie and Gran Classico work well with Benedictine to give rich floral/botanical flavor.
  • Rich and complex.
  • Worked well with Aperol in place of Gran Classico.
  • MUST TRY
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North Star

1 1⁄2 oz Kirschwasser, Clear Creek
1 oz White Crème de Cacao
1⁄2 oz Absinthe, Absente
1 oz Cream
1 Star anise (as garnish)
1 Brandied cherry (as garnish)
Instructions

Shake, strain into an old fashioned glass filled with rocks, garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Josh Sullivan, Post Prohibition
Source reference

http://postprohibition.com/recipes/the-north-star/

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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  • Black Caribbean — Dark Crème de Cacao, Coffee liqueur, Jamaican rum, Cherry Bitters, Lime
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Dutch Revival

1 1⁄2 oz Genever, Bols
1⁄2 oz Kummel
1⁄2 oz Falernum, Velvet Falernum
3⁄4 oz Lime juice
Instructions

Shake, strain, cocktail glass.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Sahil Mehta, Estragon, Boston, MA.
Source reference

http://cocktailvirgin.blogspot.com/2013/04/dutch-revival.html

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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  • St Basil — Gin, Elderflower liqueur, Lemon juice, Simple syrup, Basil
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606

1 1⁄2 oz Genever
1⁄2 oz Sweet vermouth
1⁄2 oz Fernet Branca
1 twst Orange peel
Instructions

Stir, strain, up, twist.

History

Featured in the book Left Coast Libations, p. 33. (Neyah White created the drink, rather than Joel Baker.)

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Neyah White, San Francisco, CA.
Source reference

http://thirstyinla.com/2010/07/10/cocktails-go-dutch-with-bols-genever/

Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
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yarm commented on 2/15/2025:

In Left Coast Libations page 33, this and Old Bill are attributed to Neyah White and not Joel Baker (who is the two pages before this with The Matador and Pear Sonata).

Shawn C commented on 2/16/2025:

Thanks, curated to correct creator.

yarm commented on 2/16/2025:

While Neyah was at Bourbon & Branch, it probably coincides with his later time at Nopa (2006-10) since Genever was hard to source before Bols launched their product in America circa 2007-08.

Shawn C commented on 2/17/2025:

I wondered if the bar would be the same, and assumed it was sometime between ~2008 and 2010 coinciding with Bols US genever launch. I have changed it to just San Francisco since the establishment of origin is not...established.

yarm commented on 2/17/2025:

That's fair since the book didn't list his place of work in the bio page opposite the two drink recipes. I believe that he had just left NOPA when it was published, but his LinkedIn only had NOPA down during the possible years after the launch and before publication.

The Penultimate Word

3⁄4 oz Bourbon
3⁄4 oz Averna
3⁄4 oz Peach liqueur
3⁄4 oz Lemon juice
1 twst Lemon peel
Instructions

Shake ingredients. Strain into chilled coupe. Express oils of lemon peel.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • A++ would drink again.
  • Sacrilegious, I know, but I think I might like this one more than the Last Word. Not as challenging, but also not as cloy. Definitely not as pretty.
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Biff Malibu commented on 2/04/2023:

Go a very small bit skosh on the lemon - it dominates slightly.

The Trouble I've Been Looking For

2 oz Apple brandy, Lairds 7.5
3⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Cynar
1⁄4 oz Sloe gin
1 Cherry (as garnish)
Instructions

Stir, strain, cocktail glass, garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Josh Sullivan, Post Prohibition
Source reference

http://postprohibition.com/recipes/the-trouble-ive-been-looking-for/

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
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plandll commented on 5/21/2021:

Nice but my Sloe Gin--"DuBouchett" is a little sweet in the mix. I found 1 oz bourbon helped tone done my sloe gin-

Boss Lady

1 1⁄4 oz Bourbon, Old Grand Dad 114
3⁄4 oz Cognac, Pierre Ferrand Ambre
1 t Coffee liqueur
1 t Pedro Ximénez Sherry
1 t Demerara syrup
1 ds Aphrodite bitters, Dr Adam Elmegirab’s Aphrodite Bitters
Instructions

Stir, strain, serve on a rock.

Yields Drink
Authenticity
Authentic recipe
Creator
Colin O'Neill, Franklin Mortgage and Investment Company, Philadelphia, PA.
Source reference

Facebook exchange

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Next time use a less assertive coffee liqueur than Galliano. Rye spice and dark fruit from the Cognac/PX. Milk chocolate gestalt. Good, but less interesting than the ingredients imply. Try again with a better fit for the coff
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Peppermary commented on 7/21/2020:

I enjoyed this as an after dinner sipper. Some dilution from the ice is good.  

applejack commented on 1/01/2021:

I agree with a previous commenter, I found this a bit less interesting than the ingredients might suggest (and these ingredients are right in my wheelhouse).  In fairness I used Bittermens mole bitters instead of the Aphrodite, but they're reasonably close.  And while no brand was specified for the coffee liqueur, I used St. George's NOLA coffee liqueur.

I also found it to have a vague milk chocolate note but to otherwise be a pretty standard split base old fashioned, and I wasn't really able to pull apart the individual flavor strings of the various modifiers like I had hoped.  It was certainly pleasant, balanced and eminently drinkable, if not particularly memorable.

Rexford

2 oz Scotch
3⁄4 oz Cynar
1⁄2 oz Walnut Liqueur, Nux Alpina
1 ds Grapefruit bitters
1 twst Grapefruit peel (fat)
Instructions

Stir, strain, rock, express and drop in peel.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • I used Compass Box Glasgow Blend, which, being a peatier blended Scotch, I think stands up well to both the Cynar and the walnut liqueur. Solid.
  • Try
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jenksjeremy commented on 5/06/2017:

What type of Scotch did you use in this? Highland? Islay? I tried it with Pig's nose and really enjoyed it. Just curious, thanks!

 

Jbrad9387 commented on 5/15/2017:

What does it mean when (fat) is after the peel or twist?

Zachary Pearson commented on 5/15/2017:

When describing a twist, "fat" means to use a larger percentage of the width of a vegetable peeler to remove a strip of the peel. Thanks,  Zachary

Parisian Postcard

2 oz Gin, Citadelle
3⁄4 oz Pamplemousse Rose, Combier
3⁄4 oz Lemon juice
2 bsp Rose Petal Jam
2 ds Peychaud's Bitters
Instructions

Shake. Coupe. Grapefruit twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Joshua Perez
Curator rating
Not yet rated
Average rating
Not yet rated
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