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Milkshake 'n Honey

1⁄2 oz Apple brandy
1⁄2 oz Scotch
3⁄4 oz Ginger-Honey Syrup
1⁄2 oz Lemon juice (optional)
3 oz Ice cream (honey-flavored)
Instructions

Blend til blended. Pour into a milkshake glass, garnish with cherry, serve with straw, two if sipping with your sweetheart.

History

Unaffiliated with, but inspired by, the bar Milk & Honey. Unaffiliated with, but also inspired by, the kickass Sleater-Kinney song of the same name.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
From other users
  • Honey, ginger, and sherry-forward with malt, apple, and chocolate notes. Delicious. — ★★★★★
Similar cocktails
No similar cocktails found.

El Camino

1 oz Rye
1 oz Aperol
1 twst Lemon peel (as garnish)
Instructions

Stir all ingredients in an ice filled mixing glass for about 20 seconds then strain into a cocktail glass. Garnish with the lemon twist.

History

This is a take on the classic Boulevardier from Harry McElhone's 1927 Barflies and Cocktails

Picture of El Camino
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Altered recipe
Creator
El Jefe
Curator rating
Not yet rated
Average rating
4 stars
(21 ratings)
From other users
  • Reduce Fernet to 0.75
  • Boosted rye by 1/4oz. The fernet is predictably forward, but I do like how the other ingredients round off its corners a bit. For the fernet-tolerant, a pleasant sipper. — ★★★★
  • hanna fixed this over new years but added some sparkling water and orange slice
  • Surprisingly good. Used Catoctin Creek Roundhouse Rye. I followed the comment direction of reducing the fernet branca - I used .75.
  • Rittenhouse. Campari. Mole. Needs something. Good start.
Similar cocktails
subgenre commented on 1/17/2014:

Hi there,

Thanks for posting this. I made it tonight and enjoyed it. However, I think that I will try it a second time and dial down the Fernet Branca to a 1/2 ounce and see what happens. Thanks again.


bkemp1984 commented on 12/18/2022:

Just made twice, both times with Sazerac rye, first time with Fernet Branca, second with Fernet Vallet. First was really good, second was great. Not as minty or bitter as Branca, but it blended into the drink better without drowning out the other ingredients as much.


Spicy Bison / Bisonte Picante

Instructions

Shake, strain, Collins, soda.

History

Updated from a recipe created for the MOX.tv event Penal Code 415, February 2013.

Picture of Spicy Bison / Bisonte Picante
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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Quick Fix

1 oz Pisco
1⁄2 oz Lime juice
1 spg Mint (as garnish)
Instructions

Shake, strain over crushed ice in a rocks glass, top with more ice and a mint sprig.

Notes

A "fix" is an old fashioned term for a sour served down, on ice.

Yields Drink
Year
2007
Authenticity
Authentic recipe
Creator
Michael Madrusan, Little Branch, NYC.
Source reference

Bartender's Choice app for iOS by Sam Ross.

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Kansas City Shuffle

3⁄4 oz Bitters, Angostura
3⁄4 oz Ginger liqueur, Canton
3⁄4 oz Mezcal (joven)
3⁄4 oz Pineapple juice
1 twst Lemon peel
Instructions

Shake, strain, up, twist.

History

Recipe and name clarified by Dyer at Stew Ellington's prompting.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Damon Dyer, Flatiron Lounge, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Up Joven, lower Canton a little bit.
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  • Devil's Kitchen — Mezcal, Pineapple rum, Cynar, Crème de Banane, Ancho Reyes chile liqueur, Bitters, Grapefruit peel
drinkingandthinking commented on 12/11/2024:

Tastes like an old leather boot soaked with Old Spice cologne which is awesome if you're into that kind of thing.


4x1

Instructions

Stir all ingredients in an ice filled mixing glass and strain into a chilled coupe. Garnish with an orange twist.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
El Jefe
Curator rating
Not yet rated
Average rating
4 stars
(25 ratings)
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drinkingandthinking commented on 7/28/2018:

Very nice - a simple but delicious no-brainer! Anything that has aperol and grapefruit is a winner in my book. I used pink grapefruit, as the white is too sour in my book. Also used a grapefruit peel instead of orange twist because, why not? :)


drinkingandthinking commented on 7/28/2018:

Very nice - a simple but delicious no-brainer! Anything that has aperol and grapefruit is a winner in my book. I used pink grapefruit, as the white is too sour in my book. Also used a grapefruit peel instead of orange twist because, why not? :)



drjones commented on 3/12/2023:

A perfect cocktail for someone who loves a fruit foreword less dry red wine. I love finding sweet vermouth w/citrus cocktails because the combination of the two, equally tart bitter and sweet, is a unique flavor that is new to me. Another one similar to this is the Emerson cocktail which is 1.5oz gin 1oz sweet vermouth 1/3oz maraschino liqueur .5oz lime juice shaken, Up. I'll try the ratio of the Emerson from this site next time to compare and find out what I enjoy more.


Stormy Mai Tai

1 1⁄2 oz Bitters, Angostura
3⁄4 oz Curaçao
3⁄4 oz Orgeat
1⁄2 oz Light rum (as float)
1 spg Mint (as garnish)
Instructions

Shake, strain into a double old fashioned over crushed ice, lightly swizzle, float light rum and garnish with mint.

Notes

Banks 5 Island makes a good float. Wray & Nephew too. You want something aromatic and funky.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Giuseppe Gonzalez, Dutch Kills, Queens, NY.
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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Sex In the Rumble Seat

Instructions

Shake, double strain, up.

Notes

Everyone knows the Sex in the Beach was invented pre-Prohibition, and that its original receipt has long been lost to time. But, enterprising mixologist Eric Witz dares to ask, what if it were not? With the customary perspicuity and elan which are his hallmarks, Witz here offers us a rare glimpse not just into what was, but into what yet may be.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Eric Witz, Medford, MA.
Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • Subbed apricot liqueur for peach since I didn't have it. That proved a little strong; would dial it back next time. Tasty drink with a lovely color.
  • highly rated here; will try - Old Tom gin not a necessity
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aphonik commented on 1/09/2014:

I'm still somewhat surprised at how much I like this drink, which started out completely as a joke. I feel like the sharp apple notes of the Laird's bonded combined with the soft botanical gin forms a really nice base, which I would not have thought before I made this up. I've enjoyed these multiple times since and I find that a less dry (though not strictly dry) gin such as Malacca works better than the Old Tom because it dials back the sweetness just a bit. Also lime juice works just as well as the lemon. It's a fairly sweet drink, like the actual Sex On The Beach, but more complex and therefore more delicious.


Zachary Pearson commented on 1/10/2014:

I've always thought of Laird's Bonded as being the more whisky side of apple brandy, where Germain Robin is more of the fruit and sweetness and Calvados more of the theoretical ideal of an apple. You comment makes me want to try this, but I'd need the peach Brizard...

Thanks,

Zachary


DrunkLab commented on 1/10/2014:

Yum. Made this this evening with Malacca, Dolin, Mathilde peach, and lime. Very refreshing. I found it less sweet than Eric did, possibly because Mathilde isn't as sweet as Brizard (though I doubt it), and possibly because my limes today are a bit sharp and overly assertive. The Laird's was surprisingly subdued and the Malacca and grenadine came to dominate as the drink warmed.


hrdrck4evr commented on 9/20/2022:

I’m new to the home bartending scene, but this one is easily a 5+


Capitán

3⁄4 oz Orgeat
3⁄8 oz Lemon juice
3⁄8 oz Lime juice
1 pn Nutmeg (as garnish)
Instructions

Shake with ice, strain, garnish with nutmeg.

Notes

Sam Ross' Conquistador joins the Army & Navy.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Very delicious. Used 75% Diplomatico Anejo and 25% Lemon Hart 151. Used Kirkland Anejo. — ★★★★★
  • good balance with reposado 1:1 mix of 12 yr kirk and sweeney and 7 yr angostura preferred order cruzan single barrel - appleton - angostura - kirk & sweeney — ★★★★
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DastardlyDM commented on 9/16/2023:

Pretty good - used unaged spirits and split the tequila with mezcal for some smoke. I would reduce the orgeat some and/or up the citrus. Kept the egg white from the Conquistador that this riffs off of.


Reverse Vesper

1 1⁄2 oz Aromatized wine, Cocchi Americano
1 oz Vodka
1⁄2 oz Gin
1 twst Orange peel
Instructions

Stir, strain, up.

Yields Drink
Year
2013
Authenticity
Altered recipe
Creator
Suggested by eGullet user Adam George.
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • 2 drops of orange bitters
  • Tastier than the original though maybe too sweet. Worth trying with the gin and vodka proportions switched.
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MOJO1229 commented on 7/05/2016:

<p>
I was caught by one user's comment that the Reverse Vesper is... "Tastier than the original though maybe too sweet. Worth trying with the gin and vodka proportions switched." I thought there must be a better, perhaps simpler way to make this drink less sweet, so here's what I did and the results.</p>
<p>
First, I made the drink using Citadelle Gin, but otherwise did not change the recipe, and found it somewhat sweet, but not overly so. Nevertheless, I used a grapefruit twist, making sure to express a fair amount of oil, and dropped in the twist. Definitely less sweet. Then I added dash of Fee Bros West Indies Orange Bitters. Even better, and I don't think anyone would complain about sweetness now. Nevertheless, I made another drink the same way, except I used one dash of Blood Orange bitters instead of West Indies bitters. I liked this even more. The changes to date: I used Citadelle Gin, a grapefruit twist, and 1-2 dashes of Blood Orange bitters. The result: a complex but smooth cocktail, that was not as sweet as before, with the amounts of vodka and gin unchanged.</p>
<p>
Now I decided to change the gin brand but continue to use the grapefruit twist and the Blood Orange bitters, To date, I've been using Valentine Vodka (a topshelf, very smooth vodka). In place of the Citidelle gin, I tried both St. George Terroir Gin and The Botanist Gin (both are botanical gins). Using either gin, along with Valentine Vodka, Blood Orange bitters, and a grapefruit twist made for a very tasty drink, which did not have a "sweetness" to it. In short, if you find the above recipe too sweet, use a grapefruit twist in place of the orange peel. A lemon twist also works well. If available, use Blood Orange bitters (1-2 dashes), and use a botanical gin if you have one--or Tanqueray Ten or Tanqueray Bloomsbury gin.

A long discussion, but I hope some of the suggested changes to create a less sweet cocktail were helpful. Cheers.</p>