Sabai Sabai

1 1⁄2 oz Mekhong
1 1⁄2 oz Lemon juice
3⁄4 oz Simple syrup
1 pn Thai Basil
1 spl Club soda
1 spg Thai Basil (as garnish)
Instructions

Shake, strain over ice, top with soda, garnish with Thai basil sprig.

Notes

Also known as the Thai Welcome Drink.

Yields Drink
Authenticity
Authentic recipe
Source reference

http://totalbeverage.net/mixology-monday-sabai-sabai-thai-welcome-drink

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Not yet rated
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Curaçao Punch

1 oz Jamaican rum
2 oz Brandy
1⁄2 oz Lemon juice
1⁄2 oz Curaçao
1⁄2 oz Simple syrup
Instructions

Shake with shaved or crushed ice and garnish with fruits as you see fit. Serve with a straw.

Notes

Another version popularized by Ted Haigh uses 2 oz Curaçao, 1 oz rum, and 1 oz brandy. For best historical accuracy, you can use Smith & Cross Rum, Pierre Ferrand 1840 Cognac, and PF Dry Curaçao.

Yields Drink
Year
1862
Authenticity
Authentic recipe
Source reference

Jerry Thomas, The Bartender's Guide
http://www.classicmixology.com/punches/cura%C3%A7ao_punch/1862

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Made the Ted Haigh variant with the S&C rum and the PF dry curacao. Fantastic drink that really shows off the Smith and Cross at its best.
  • I find a full ounce of S&C can be a bit overwhelming, so I used a 1/2 oz and it worked out well. I have also seen a suggestion to use Coruba for the rum.
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French-American Treaty

1 1⁄2 oz Armagnac
3⁄4 oz Rye
3⁄4 oz Rich simple syrup 2:1
3⁄4 oz Lemon juice
2 ds Grapefruit bitters
1 Egg white
Instructions

Dry shake all the ingredients for 30 seconds until combined. Add ice and shake for at least a minute. Strain and garnish with a lemon peel.

History

Based off the famous Ramos Gin Fizz this I adapted after reading David Wondrich's Imbibe! section on Juleps (Cognac and Rye).

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
El Jefe
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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Twelve Mile Limit

1 oz Light rum
1⁄2 oz Brandy
1⁄2 oz Rye
1⁄2 oz Grenadine
1⁄2 oz Lemon juice
1 twst Lemon zest (as garnish)
Instructions

Shake ingredients with ice and strain into a cocktail glass. Garnish with a lemon twist.

History

May be based on the Twelve Miles Out from the Savoy Cocktail Book.

Yields Drink
Year
1934
Authenticity
Unknown
Creator
Tommy Millard
Source reference

Vintage Spirits and Forgotten Cocktails by Ted Haigh. http://rumdood.com/2010/02/01/twelve-mile-limit/

Curator rating
Not yet rated
Average rating
3.5 stars
(15 ratings)
From other users
  • The rye comes through a lot more than the others but it’s not that interesting of a drink
  • Works surprisingly well. Balanced, but with some complexity.
  • Meh. Reminds me of a Scofflaw like but boozier and less coherent.
  • Similar to a Scofflaw.
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  • Barrymore Room — Bourbon, Sweet vermouth, Strawberry, Lime juice, Simple syrup, Egg white
  • Billionaire — Bourbon, Absinthe bitters, Lemon juice, Simple syrup, Grenadine, Lemon
  • War Cobra — Bourbon, Reposado Tequila, Triple sec, Cardamom bitters, Absinthe, Demerara syrup, Lemon juice
Nola commented on 9/26/2013:

Suggested- El Dorado 3 yr or Montoya Platino

Grand Funk Railroad

1 oz Rum, Smith & Cross
1 oz Cognac (VSOP)
1 oz Bonal Gentiane Quina
1⁄4 oz Peach liqueur, Mathilde
6 dr Bitters, Bittermens (Burlesque)
Instructions

Stir and strain into a cocktail glass. Twist a lemon peel over the top and drop it in.

Picture of Grand Funk Railroad
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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  • Panic Button — Bourbon, Averna, Campari, Cherry Liqueur, Lemon juice, Lemon peel
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Black Cat

1 oz Mezcal, Del Maguey Chichicapa
1⁄2 oz Old Tom Gin, Hayman's
1⁄2 oz Old Tom Gin, Ransom
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
3⁄4 oz Amontillado Sherry, Lustau Dry Amontillado
1 t Cane syrup
1 twst Grapefruit peel
Instructions

Muddle the grapefruit peel with syrup. Add rest of ingredients and ice, stir, and strain into a coupe glass. Garnish with a fresh grapefruit twist.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Nicholas Jarrett, Brooklyn, NY.
Source reference

beta cocktails, via http://cocktailvirgin.blogspot.com/2011/09/black-cat.html

Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • Split gin between Tom Cat and genever; next time will try w/ a spritz of Green Chartreuse
  • Love this combination...strong, but edgey and complex, smokey...
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Milwaukie

1 1⁄2 oz Kinnickinnic Whiskey, Great Lakes Distillery
1⁄2 oz Dry vermouth, Ransom
1⁄2 oz Rehorst Citrus & Honey Vodka, Great Lakes Distillery
1⁄4 oz Honey syrup (1:1)
2 wdg Pineapple (fresh)
5 dr Orange bitters, Bittercube
Instructions

Muddle pineapple wedge and vodka in a mixing glass until macerated. Strain into a shaker and add ice, whiskey, vermouth, syrup and shake until well chilled. Strain into a chilled cocktail glass, and finish with five drops of bitters & a fresh pineapple wedge

History

The name "Milwaukie" comes from the Algonquin/Ojibwa language, and as a native Milwaukeean I've always been interested in coming up with a Milwaukee spirit based version of the Algonquin.

Yields Drink
Year
2013
Authenticity
Altered recipe
Creator
Jason Westplate, Adapted from the members of the Vicious Circle, AKA: "Algonquin Round Table" 1919-'29
Source reference

http://www.esquire.com/drinks/algonquin-cocktail-drink-recipe

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Big Jilm commented on 6/04/2013:

And here I thought this would be full of Oregon spirits!

Cocktailian commented on 6/14/2013:

Haha... yes, but at least I have the Ransom vermouth--so it's a mix of WI & OR. Oregon kept the original spelling, though

Rhuld-Fashioned

2 1⁄2 oz Kinnickinnic Whiskey, Great Lakes Distillery
1⁄2 oz Rhubarb bitters, Fee Brothers
1⁄4 oz Maraschino Liqueur, Luxardo
1 wdg Orange
1 cube Sugar cube
1⁄5 oz Lime juice
2⁄5 oz Lemon juice
2⁄5 oz Simple syrup
1 spl Club soda
Instructions

Mix sugar cube, bitters and a splash of club in a lowball glass. Drop in an orange wedge. Muddle into a paste. Pour in Whiskey and Luxardo, fill with crushed ice, top off with sour and stir. (Garnish w/ a cherry if you're feeling "sconie")

Notes

It's easiest to pre-batch the homemade sour mix: 1 part lime, 2 parts lemon, 2 parts simple

History

Showcasing the phenomenal flavor profiles of both the Kinnickinnic Whiskey and the Fee Brothers Rhubarb Bitters, this is a reinvigorated version/combination of the tried and true Old-Fashioned and the Whiskey Sour.

*Although the amount of Rhubarb Bitters may seem high, the Fee Brothers bitters are really more of a flavoring component, not a bittering agent, so they impart a much lighter and true to name flavor

Picture of Rhuld-Fashioned
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Altered recipe
Creator
Jason Westplate, Adapted from Juniper 61's "Not-So-Old-Fashioned Cocktail"
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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Zachary Pearson commented on 4/14/2013:

Curated this a bit - instead of a new ingredient called "Sour Mix", I think it's better to use ingredients we already have, albeit in odd amounts. Changed out 1 oz Sour Mix to 2/5 oz simple, 2/5 oz lemon, and 1/5 oz lime.

Gin Hopper

1 1⁄2 oz Gin, Tanqueray Rangpur
1 oz Gin, Death's Door
7 dr Door County Hop Bitters, Bittercube
1 oz Grapefruit juice (strained)
3 twst Tangerine peel
1 1⁄2 oz Tonic water
1 sli Tangerine (wheel)
Instructions

Fill a cocktail shaker with ice. Add tangerine peel, grapefruit juice, gins and 5 dashes of Bittercube Door County Hop Bitters. Shake until well chilled, strain and then pour into chilled champagne flute.

Top off with Tonic Water, float a tangerine wheel and add two final drops of the Bittercube Door County Hop Bitters to complete.

Notes

*cut your Tangerine wheels small enough to fit the mouth of a champagne flute

History

Ira Koplowitz from Bittercube asked me to work on a summer drink that utilizes their new Door County Hop Bitters. This cocktail combines the wonderful citrus notes that we've come to appreciate in combination with hoppy beers.

Picture of Gin Hopper
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Poinsettia Punch (JMW's)

2 oz Gin, Hendrick's
1⁄2 oz Chambord
1 t Allspice Dram, St Elizabeth
3⁄4 oz Lemon juice
1⁄4 oz Cinnamon syrup (homemade, see note)
3 dr Cherry Bark Vanilla Bitters, Bittercube
2 dr Cardamom bitters, Scrappy's
2 ds Bitters, Angostura
1 sli Lemon peel (Flamed)
Instructions

Combine liquors, juice, dram, syrup and bitters in an ice-filled cocktail shaker. Shake, and strain into a chilled lowball glass filled with a king cube; rim the glass with a flamed lemon peel and drop in to garnish.

Notes

*HOMEMADE CINNAMON SYRUP

1 cup sugar
4 sticks cinnamon, broken in half
½ vanilla bean, split, seeds scraped

INSTRUCTIONS
Bring sugar, cinnamon, vanilla bean and seeds, and 1 cup water to a boil in a 2-qt. saucepan. Cook briefly to dissolve sugar. Cool; strain.

Refrigerate up to 3 months.

History

A "Poinsettia Punch" is a winter punch that's traditionally based on gin or champagne that is reddish in color.

This version has a wonderful depth and complexity of wintertime flavors that run from herbal to spicy, sweet to sour. It's sure to warm any Christmas tummy.

Picture of Poinsettia Punch (JMW's)
Yields Drink
Year
2012
Authenticity
Altered recipe
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Gin- christmas, bitter
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