Black Scott

2 oz Scotch, Auchentoshan 3 Wood
1 1⁄4 oz Root liqueur, Art in the Age
1⁄2 bsp Grade A dark color and robust taste maple syrup
2 ds Blackstrap Bitters (full dropper)
1 oz Club soda
1 spg Cinnamon stick
Instructions

In a cocktail shaker, add the scotch, root, maple syrup and bitters. Dry shake until well mixed; add ice and shake until chilled, strain and pour into a low ball glass with a king cube. Top off with club soda, and garnish with a cinnamon stick to complete

Notes

There is a considerable amount of spice and sweetness in the nose and finish of this drink, but it still has a smoky body that enhances the wonderful flavor of the Three Wood

History

This is my 2013 cocktail design for the Auchentoshan "The Switch" competition. I framed it around an original cocktail I had done called the Black Rye; I was looking to showcase the sweet woody flavor the scotch has against some spicier and complimentary sweet notes

Picture of Black Scott
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Source reference

http://www.auchentoshanswitch.com/votes/us/22-04-2013/1/black-scott

Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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  • Astor Hotel Special — Cognac, Absinthe, Maraschino Liqueur, Club soda, Egg white, Lemon juice
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Moonwalk

1 oz Grapefruit juice
1 oz Orange liqueur, Grand Marnier
2 dr Rose water
2 oz Champagne
Instructions

Shake all but Champagne, strain into a Champagne flute, top with bubbly.

History

Created to commemorate the first moon landing. This was the first cocktail enjoyed by the Apollo 11 astronauts upon their return to Earth. Neil Armstrong later sent Joe Gilmore a letter of thanks.

Yields Drink
Year
1969
Authenticity
Authentic recipe
Creator
Joe Gilmore, American Bar, Savoy Hotel, London.
Source reference

http://www.saveur.com/article/Recipes/Moonwalk-Cocktail

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
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  • Mimosa — Champagne, Orange juice
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Baroque & Famous

2 oz Rum, Flor de Caña 7
3⁄4 oz Cynar
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1 ds Bitters, Angostura
1 ds Orange bitters
Instructions

Stir all ingredients with ice, then strain into a cocktail glass. Express orange peel and garnish.

Notes

I subbed with appleton 12 and that was delicious also

Yields Drink
Authenticity
Authentic recipe
Creator
cocktail enthusiast / kevin gray
Source reference

http://cocktailenthusiast.com/2012/02/17/mixing-with-cynar/

Curator rating
Not yet rated
Average rating
4 stars
(24 ratings)
From other users
  • try it
  • Used Babancourt 8 - Everything a straight up cocktail should be: pure flavor of the base spirit with a bit of sweet (no sugar) to mellow it and a kick of bitter at the finish. — ★★★★
  • With Appleton 12
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Plantation Fever

1 1⁄8 oz Nicaraguan Rum, Flor de Caña Gold 4
7⁄8 oz Chocolate spirit, Mozart
1 oz Lime juice
7⁄8 oz Simple syrup (Spiced Chipotle -see notes)
Instructions

Shake well with ice and strain into a chilled martini coupe. Garnish with a dried lime slice.

Notes

For the Spiced Chipotle Syrup, gently boil 250ml water in a pan. --- Slice 2 dried Chipotle chillies and remove most of their seeds (the more you leave, the hotter the syrup will be). --- Take the water off the heat and soak the chillies in it for 12 minutes. --- Remove and discard the chillies, then fine strain the water into another saucepan. --- Add 200g caster sugar and 0.1g sea salt, heating gently until both have dissolved. --- Add 3.5ml (approx. 3 dashes) Angostura Bitters, stir and then remove from the heat. --- Allow to cool before bottling. Store in the fridge.

Picture of Plantation Fever
©
Yields Drink
Authenticity
Your original creation
Creator
Joseph Cassidy
Curator rating
Not yet rated
Average rating
1 star
(1 rating)
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Summer Sunset Cooler

2 oz Citrus vodka, Absolut
2 oz Passion fruit syrup (Recipe in Notes)
2 oz Cranberry juice
3 oz Ginger ale (Fill)
Instructions

Build in a highball. Fill with ice. Add equal parts vodka, passionfruit syrup, and cranberry juice over . Mix well. Fill with ginger ale. Stir lightly. Garnish with a couple small basil leaves.

Notes

Might work well with some muddled basil. For Passionfruit syrup, make 18 oz 1:1 simple syrup. Add 1 cup thawed frozen Passionfruit pulp (Maracuya in Hispanic markets) and 1/2 tsp citric acid. Bottle by the fifth with 2 oz vodka for stability.

History

Finally found a good source off passionfruit pulp. This is the second thing I thought to do with it.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
JT Thomas, VA, USA
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Merry Widow

2 oz Gin
3⁄4 oz Dry vermouth
1⁄4 oz Bénédictine
2 ds Bitters, Angostura
1 rinse Absinthe
1 twst Lemon peel
Instructions

Stir, strain into rinsed coupe, garnish.

Yields Drink
Year
1930
Authenticity
Authentic recipe
Creator
Harry Craddock, Savoy; updated ratios via Sam Ross' Bartender's Choice app
Curator rating
Not yet rated
Average rating
2.5 stars
(7 ratings)
From other users
  • Very gin forward drink. Would try it with a different gin than Tanqueray - maybe Tanqueray Malacca as the gin is very strong. Not horrible, but not my favorite.
  • Added half a dropper of absinthe. A little flat otherwise. Less vermouth round 2.
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But You Don't Have To Take My Word For It

3⁄4 oz Irish whiskey
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Maraschino Liqueur
3⁄4 oz Lemon juice
1 Cherry
Instructions

Shake & strain, up. Garnish with cherry.

History

I think Irish Whiskey might be the last major base spirit without a Last Word variation. So here you go, named in honor of one of my personal heroes, LeVar Burton.

Yields Drink
Authenticity
Your original creation
Creator
Christopher Bevins
Curator rating
Not yet rated
Average rating
2.5 stars
(10 ratings)
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  • Steve's Word — Islay Scotch, Maraschino Liqueur, Herbal liqueur, Lime juice
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Brown Billycock

2 oz Bourbon, Woodford Reserve
1⁄2 oz Honey syrup (1:1)
1⁄4 oz Lemon juice
4 ds Grapefruit bitters, Fee Brothers
4 oz Grapefruit soda
1 sli Lemon
Instructions

Build in an ice filled highball glass; add grapefruit soda and stir. Top with a lemon slice

Notes

Hansen's Natural Sodas are perfect to use in mixed drinks for a cleaner flavor

History

I wanted to create an effervescent version of a wonderful traditional cocktail without the bitterness you can get from mixing tonic or club with grapefruit juice. Simple and refreshing

Picture of Brown Billycock
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Altered recipe
Creator
Jason Westplate, the Vendôme Club
Source reference

http://www.cocktailchronicles.com/2010/12/04/6030-21-22-brown-derby-hon…

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Wanted something with lemon and grapefruit soda (from Portland syrups and our soda stream). Very happy with the result. — ★★★★
  • Bourbon- sweet, bitter
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(Beware the) Pink Slip

1 oz Ginger liqueur, Domaine de Canton
1 oz Gin, Death's Door
3⁄4 oz Dry vermouth, Ransom
1⁄4 t Honey
1 rinse Absinthe Rouge, Amerique 1912
2 wdg Lime
Instructions

Add liquors and honey to a cocktail shaker and dry shake to incorporate the honey. Add ice and shake till cold. Rinse a chilled martini glass with absinthe, and then strain the contents of the shaker into the glass. Squeeze out the juice of 1 lime wedge and discard, and drop in a fresh wedge

Notes

Amerique 1912 Absinthe Rouge is infused with hibiscus giving it a red color and a unique floral taste. The Beverage Testing Institute rated it at 95- Exceptional (the highest score BTI has ever awarded an absinthe)

History

I was looking for an interesting Absinthe rinse cocktail when I came across "The Promissory Note" from Daniel Hiatt at The Alembic Bar in SF. But, I really prefer the additional herbal element gin unites with absinthe, and I wanted a dry vermouth that had a similar botanical build--which Ransom does

Picture of (Beware the) Pink Slip
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Altered recipe
Creator
Jason Westplate, Daniel Hiatt of The Alembic Bar
Source reference

http://www.alembicbar.com

Curator rating
Not yet rated
Average rating
5 stars
(5 ratings)
From other users
  • Made this with more generic absinthe and vermouth, but still quite nice. Perfect balance and the Domain de Canton prevents the absinthe from overpowering the drink.
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