St. Bruno Swizzle

1 oz Batavia Arrack, Van Oosten
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Lemon juice
1⁄2 oz Lime juice
1⁄2 oz Rum, Plantation Grand Reserve 5 year (as float)
2 ds Bitters, Bittermens Xocolatl Mole (as float)
Instructions

Build over crushed ice and swizzle to mix and chill. Float rum and bitters, and add a straw.

YieldsDrink
Year
2012
Authenticity
Authentic recipe
Creator
Scott Marshall, Hawthorne, Boston, MA.
Source reference

http://cocktailvirgin.blogspot.com/2012/06/st-bruno-swizzle.html

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Cucumber Calypso

1 oz Gin
1⁄2 oz Bitters, Angostura
1 oz Cucumber syrup
3⁄4 oz Lime juice
1 spg Mint (as garnish)
1 sli Cucumber (as garnish)
Instructions

Shake, strain, rocks, garnish.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Jason Walsh, NYC.
Source reference

http://drinkwire.liquor.com/post/whiskey-sencha

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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Made this with cucumber-infused gin and simple syrup. Very nice. I like the cherry flavors that come out of these Angostura-heavy drinks. Mistakenly served it up, which tasted great but I guess made it disappear too quickly. 5/5

Tequila Mockingbird (altered)

2 oz Blanco tequila
2 oz Watermelon juice
3⁄4 oz Lime juice
1⁄4 oz Agave syrup (1:1)
3 lf Basil
1 sli Jalapeño (plus ground pepper for rimming glass)
1 pn Salt (for rimming glass)
Instructions

Muddle, shake, double strain into rocks glass half-rimmed with salt and ground jalapeño pepper. Garnish with another basil leaf, smacked.

Notes

Original called for watermelon-basil purée and 3/4 oz agave syrup. This version is simpler and drier.

YieldsDrink
Year
2010
Authenticity
Altered recipe
Creator
Greg Seider, The Summit Bar, NYC.
Source reference

http://liquor.com/recipes/tequila-mockingbird/

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Refreshing. Mostly watermelon.
  • Muddled watermelon chunks with the basil, and used chili-infused simple in lieu of the pepper on the rim.
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Interesting, the original no longer calls for puree or basil at all, rather watermelon cubes muddled

Cocktail de la Louisiane (Sam Ross)

1 oz Rye
1 oz Cognac
1⁄2 oz Bénédictine
2 ds Peychaud's Bitters
1 ds Absinthe
1 twst Lemon peel
Instructions

Build in glass; stir with ice; express and drop in twist.

Notes

Drier version of the Cocktail à la Louisiane from the Bartender's Choice app, replacing sweet vermouth with Cognac.

YieldsDrink
Year
1937
Authenticity
Authentic recipe
Creator
Restaurant de la Louisiane, New Orleans, LA, via Sam Ross
Source reference

Bartender's Choice app for iOS by Sam Ross.

Curator rating
Not yet rated
Average rating
4.5 stars
(20 ratings)
From other users
  • Right up there with the Sazerac; must try if that's your drink
  • A nice take on the drink, has a pleasant zing in there with the booziness. Still prefer a cognac/rye Sazerac.
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Both incarnations are great, but I actually prefer to vermouth-containing one. I think the dilution and extra absinthe both pair with the syrupy sweetness of Benedectine much better.

We've enjoyed this before as written, but on a whim tonight I subbed the absinthe with some Chartreuse Elixir Vegetal I've had for years and keep forgetting. It might not make the drink better, but try it if you've got some Elixir Vegetal - it certainly doesn't make it worse.

Talent Scout

2 1⁄4 oz Bourbon
1⁄2 oz Curaçao
2 ds Bitters, Angostura
1 twst Lemon peel
Instructions

Build in glass, stir with ice, express peel and drop in glass.

YieldsDrink
Year
1951
Authenticity
Authentic recipe
Creator
Ted Saucier's Bottoms Up!, via Sam Ross' Bartender's Choice app.
Source reference

Bartender's Choice app for iOS, Sam Ross.

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
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Espiritu del Tigre

1 1⁄2 oz Cachaça, Leblon
3⁄4 oz Lime juice
1⁄2 oz Crème de Menthe, Tempus Fugit
1⁄4 oz Donn's Spices #2, B.G. Reynolds
Instructions

Stir over ice, strain into a small tulip, garnish with a smacked sprig of mint

Notes

This is meant to take advantage of the non-traditional flavors in the Donn's Spices #2 (clove) and in the Creme de Menthe (menthol) to smell like a cologne I like - Heeley's "Spirit of the Tiger", which was made to smell like Tiger Balm. Obviously, the brands of those things are non-negotiable.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
Not yet rated
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Allen & Wright

1 oz Rye
1 oz Root liqueur
1⁄4 oz Cinnamon syrup
2 ds Bitters, Bitter Truth Creole (or Peychaud's)
2 ds Bitters, Fee Brothers Whiskey Barrel Aged (or Angostura)
1 twst Lemon peel (Garnish)
1 twst Orange peel (Garnish)
Instructions

Stir > Strain > Rocks... Garnishes: Express > Rim > Drop.

Notes

1 tsp. of the syrup may suffice.

YieldsDrink
Authenticity
Your original creation
Creator
Christopher Bevins
Curator rating
Not yet rated
Average rating
4.5 stars
(5 ratings)
From other users
  • Sort of a split base old-fashioned. Pretty good, the Root is strong but not overpowering. The more I drank, the better I liked it. — ★★★★
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Thank you for finding something that uses Root! Nicely balanced & surprisingly refreshing.

This is one of 14 drinks in the database using Root. Happy hunting!  Zachary

Texting and Scones

1 oz Cynar
1 oz Dry vermouth, Dolin
1 oz Becherovka
1 ds Bitters, Bittermens Xocolatl Mole
1 bsp Jamaican rum, Smith & Cross
1 twst Lemon peel (as garnish)
Instructions

Stir/strain/rocks/lemon twist

Notes

Might also be good with Cocchi Americano or Lillet Blanc instead of vermouth.

YieldsDrink
Authenticity
Your original creation
Curator rating
4 stars
Average rating
4 stars
(5 ratings)
From other users
  • Lovely, autumnal. Vanilla, cinnamon. Warm flavors but not too heavy. Bitter is balanced well, and S&C present even at the small quantity. I mixed the rum in but wondered if it was intended as a float. — ★★★★
  • Good used Mt. Gay black barrel, added chicory and pecan bitters to good effect (one ds)
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Used Mt. Gay Black Barrel as I don't have Smith & Cross. I added one ds of El Guapo Chicory Pecan bitters to good effect. Perhaps would not be useful/good addition with Smith & Cross, but with Mt. Gay it added some interesting deeper notes.

Hot Vermouth

1 part Lemon juice
2 part Simple syrup (rosemary-infused)
4 part Sweet vermouth, Martini & Rossi
1 ? Water (hot; to taste)
Instructions

Use a glass or ceramic mug. Build everything but the hot water, then add as much hot water as you'd like, depending on taste. No garnish yet...maybe lemon zest or a lemon twist.

Notes

I used Martini & Rossi, but I bet it would be good or even better with a different brand.

History

Based on the hot toddy; created because I wanted something hot and boozy to drink

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Ranjini Bose
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Gold Rush

2 oz Bourbon, Elijah Craig
1 oz Honey syrup
3⁄4 oz Lemon juice
Instructions

Shake, strain over a large cube.

YieldsDrink
Year
2000
Authenticity
Authentic recipe
Creator
T.J. Siegal, Milk and Honey, NYC
Source reference

PDT Cocktail Book, pg 134

Curator rating
Not yet rated
Average rating
4.5 stars
(29 ratings)
From other users
  • Would try with egg white. Slightly improved whiskey sour
  • 1/2 rye 1/2 bourbon for the win
  • Original PDT recipe uses 3/4 ounce of honey syrup and 1/2 to 3/4 ounce of lemon juice
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Curated  this: per a user comment, I found the drink in the PDT book and changed rye to Elijah Craig (they call for the now non-existent 12 year), the honey syrup from 1/2 to 1 and the lemon juice from 1/2 to 3/4. Updated source cite, author and date. Thanks,  Zachary

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