Los Amorosos

2 oz Blanco tequila (strawberry-infused, see note)
1 oz Elderflower liqueur, St. Germain
3⁄4 oz Lime juice
2 ds Rhubarb bitters, Brooklyn Hemispherical Bitters Rhubarb
1 oz Sparkling rosé wine
Instructions

Shake all but sparkling wine, strain, serve up or on a rock, top with rosé.

Notes

The strawberry-infused tequila is called Tequila por mi amante, and is first cited in Charles H. Baker's Gentlemen's Companion. A recipe can be found here: bit.ly/dyEs1J Spanish speakers will note that "Tequila para mi amante" seems more likely to have been the original name than "por mi amante" ("for my lover," rather than "by my lover"), but it wouldn't be Baker if it weren't odd and confounding.

History

The original version of this drink called for half an ounce each of Lillet Rosé and rhubarb syrup instead of the St. Germain, a quarter ounce more lime, and no sparkling wine. I decided to update this drink to reflect what I think would be the more popular recipe and list the original here, rather than create two separate listings for very similar recipes.

Picture of Los Amorosos
Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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Zachary Pearson commented on 3/30/2013:

So two quick things. Have you made this with both blanco (Baker) and reposado (Taggart) tequila? I'm going to change this to read Blanco tequila (strawberry infused) to simplify things.

DrunkLab commented on 3/30/2013:

I've only ever made TPMA with (cheap) blanco; I don't know how the smokiness from a reposado would complement the strawberry favor. It would probably work well with the rhubarb, though. Interesting idea. I might give it a shot this year when strawberry season rolls around, I'm almost out of my current batch. Calle 23 would probably work.

Down & Brown

2 oz Rye, Riverboat (can sub Rittenhouse)
3⁄4 oz Fernet Branca
1⁄2 oz Bénédictine
1⁄4 oz Maraschino Liqueur
Instructions

Stir with ice and strain into a rocks glass. Garnish with a flamed orange twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Ryan McGrale, Tavern Road, Boston
Source reference

http://cocktailvirgin.blogspot.com/2013/03/down-brown.html

Curator rating
Not yet rated
Average rating
3.5 stars
(13 ratings)
From other users
  • Less fernet
  • maybe would be better with a bit less fernet
  • add a bit of lemon for a zing
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yarm commented on 6/05/2023:

Archibald’s Last Memory seems to be the NYC name of the drink. Ryan McGrale was at Julie Reiner's Flatiron in NYC before he returned to Boston to open up Tavern Road. The Archibald's Last Memory entry on Kindred Cocktails puts it being served by a bartender in 2010 at Flatiron but with no attribution to who created it. Ryan didn't seem like one to take credit for another's work and rename it.

Shawn C commented on 11/02/2023:

High proof (89 before dilution if using Rittenhouse, 84 with Riverboat Rye). I balked at the amount of Fernet Branca and instead went with a Chicago twist, subbing with Letherbee Fernet which shares some of the menthol/saffron/eucalyptus essence, but is more balanced with some baking spice notes. The result was good, but still had a lot of alcohol heat along with the peppery rye (I used Rittenhouse). It might be interesting to split the fernet, maybe 1/2 Letherbee and 1/4 Fernet Branca? Stick with a 90 proof rye or below to keep the alcohol heat in a slightly more reasonable range--although still quite potent.

Wilde Heart

1 1⁄2 oz Irish whiskey, Black Bush
3⁄4 oz CioCiaro
1⁄4 oz Cherry Liqueur, Cherry Heering
1 twst Orange peel (as garnish)
Instructions

Combine ingredients in a mixing glass and fill with ice. Stir until chilled. Strain into chilled cocktail glass and garnish with an orange peel.

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Brandon Josie, 15 Romolo, San Francisco, CA
Source reference

Imbibe Magazine Sept/Oct. 2011; https://temperedspirits.com/2011/11/12/wilde-heart/

Curator rating
Not yet rated
Average rating
4.5 stars
(18 ratings)
From other users
  • Date:May 07, 2023 excellente. Ginger would like
  • Very tasty! I used Jameson because that's what I had. A tad on the sweet side - next time, I might increase the whiskey, or cut back the cherry liqueur. — ★★★★★
  • We subbed Aperol in for the CioCiaro; could probably reduce Aperol amount closer to .5 oz next time. Lovely color. — ★★★★★
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  • Fireside Chat — Cognac, Mezcal, Allspice Dram, Bitters, Orange bitters, Islay Scotch, Maple syrup, Orange peel
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Spaghetti Western, Bon Vivants

1 1⁄2 oz Bourbon
1⁄2 oz Campari
1 oz Lemon juice
1⁄2 oz Rich simple syrup 2:1
4 Sweet 100 cherry tomatoes
1 pn Salt
1 1⁄2 oz Beer, Tecate
Instructions

Muddle tomatoes, add everything else, except beer. shake. fines strain into a footed pilsner glass. Add beer and fresh ice to fill the glass. Garnish with lemon peel/tomatoe flag.

Notes

Can substitute bourbon with Rye whiskey or Reposado Tequila.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Scott Baird & Josh Harris, 15 Romolo, San Francisco, CA
Source reference

Imbibe Magazine Sept/Oct. 2011

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Amazona

2 oz Cachaça, Sagatiba Velha
1 1⁄2 oz Coconut milk
3⁄4 oz Lime juice
3⁄4 oz Ginger syrup
2 ds Bitters, Angostura
Instructions

Shake hard and double strain into ice-filled collins. Garnish with lime wheel and grated nutmeg

Yields Drink
Authenticity
Authentic recipe
Creator
Scott Baird, 15 Romolo, San Francisco, CA
Source reference

The Tasting Panel Magazine, Jan. 2010

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Luxurious and thick.
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Pan Am

1 oz Rum, Banks 5 Island
1⁄2 oz Aperol
1⁄2 oz Dry vermouth
1⁄2 oz Passion fruit syrup
1⁄2 oz Lime juice
1 ds Rhubarb bitters
1 wdg Lime (scored)
Instructions

Shake, strain, coupe, garnish with scored lime.

History

Inspired by a slide of a cocktail I've never tried and don't know the proportions to (see source reference), I took the Spiritual American and made it, uh, spirituous.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Source reference

bit.ly/10b62Lh

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Like a passion fruit Hemingway Daq. Nicely tart. Experiment with different ratios; dry vermouth only shows up at the very end. Sweet sip, sour and lightly bitter swallow with a grapefruit accord. Peychaud's is nice too.
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Starfish & Coffee

1 1⁄2 oz Bourbon
3⁄4 oz Aperol
1⁄2 oz Lemon juice
1 t Blackberry preserves
1 ds Grade B maple syrup
1 Egg white
3 dr Coffee Pecan Bitters (as garnish)
1 Star anise (as garnish)
Instructions

Dry shake with Hawthorne sprig, shake again with ice, double strain into coupe. Pattern bitters on foam. Float star anise pod (starfish) on foam.

Notes

Fat wash for extra applause. The final drink should be the color of the Purple One.

History

All of us were ordinary compared to Cynthia Rose.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Emperor Norton

3⁄4 oz Batavia Arrack, Van Oosten
3⁄4 oz Fernet Branca
1⁄2 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Ginger syrup (spicy)
3⁄4 oz Lime juice
1⁄2 oz Demerara Rum, Lemon Hart 151 (as float)
Instructions

Shake, strain, rocks, garnish, float.

History

Norton I, né Joshua Norton, was a 19th Century San Francisco vagrant and beloved social fixture who declared himself Emperor of the United States and Protector of Mexico, a declaration indulged by San Francisco high society and lovers of the odd and extraordinary alike. I honor His Imperial Majesty with an appropriately eccentric and elaborate drink befitting the breadth and grandeur of his Empire, with a notable appearance by Fernet Branca, his capital city's equally unusual and beloved amaro of choice.

His Imperial Majesty Norton I.
Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • Pisco would be appropriate too
  • 1st sip was a bit too much, but after that I appreciated the balancing of these funky ingredients.
  • Absinthe over rum
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Craig E commented on 3/17/2020:

Would a lime twist or lime wheel be the intended garnish mentioned in the instructions?

Pompadour (Telegraph)

1 1⁄2 oz Pineau des Charentes (Rosé)
1 oz Demerara Rum, El Dorado 15
1⁄2 oz Rhum Agricole, Neisson blanc
1 ds Bitters, Bittermens Xocolatl Mole
1 twst Lemon peel
Instructions

Stir, strain over fresh ice, express and drop in twist.

History

Update of the Parisian classic.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Telegraph, Chicago, IL.
Source reference

http://www.seriouseats.com/recipes/2012/07/telegraphs-pompadour-rum-coc…

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Upgraded Grasshopper

1 1⁄4 oz Cream (mint infused, see note)
1 oz Cognac
1 oz Añejo rum
1⁄2 oz Crème de Cacao
2 ds Bitters (mint bitters)
2 ds Chocolate bitters (or mole bitters)
2 spg Mint (as garnish)
Instructions

Shake all ingredients hard till good and frothy. Pour over an ice-filled highball glass. Garnish.

Notes

To make the mint cream, take 1/2 cup heavy cream and 1/2 cup clean mint leaves, combine, and rest in the refrigerator for 2 days. Strain through a fine mesh strainer and discard mint. This is an adult version of a classic dessert drink.

Yields Drink
Authenticity
Authentic recipe
Creator
Jeff Lucas
Source reference

http://www.seriouseats.com/recipes/2013/03/grasshopper-cocktail-upgrade…

Curator rating
Not yet rated
Average rating
2 stars
(2 ratings)
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Zachary Pearson commented on 3/29/2013:

Curated this. To bring it in line with the citation, changed 1 1/4 oz mint to 1 1/4 oz mint infused cream. Changed 2 dashes mint to 2 dashes mint bitters. Removed copyrighted caption and replaced it with instructions for making the mint cream.

Neel M commented on 3/29/2013:

Thanks, teaches me not to be hasty in my submissions. :)

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