Aaron A Aaronson

1 1⁄2 oz Irish whiskey, Jameson
3⁄4 oz Walnut Liqueur, Nux Alpina
1⁄4 oz Ginger liqueur, Domaine de Canton
3 dr Bitters, Bittercube Cherry Bark Vanilla
2 dr Bitters, Bittermens Burlesque
1 twst Lemon peel
Instructions

Add whiskey, liqueurs & bitters in a mixing glass with ice; stir till very chilled (30-45), strain and pour into a low ball glass, and garnish with an expressed lemon peel

History

"Stay back! Or the ginger-nut gets it!" ― Simon Skinner, Hot Fuzz

Picture of Aaron A Aaronson
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
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porkpan commented on 9/16/2013:

I'm assuming that 2 drops, not 2 oz, of the Burlesque bitters...that would be quite a drink!

Zachary Pearson commented on 9/16/2013:

Fixed, unless the creator overrules me, but I have a feeling it's 2 drops.

Thanks,

Zachary

Pisco Patio

1 oz Pisco, Cesar Italia
1 oz Aperol
1⁄2 oz Lime juice
3 ds Grapefruit bitters, Fee Brothers
4 oz Tonic water
1 twst Lime peel (the peel of an entire lime)
Instructions

Peel an entire lime and coil it around ice in a highball glass--from top to bottom. In a mixing glass add the remaining ingredients and stir to incorporate. Pour into highball and enjoy

Notes

The thinner and more uniform your twist the better the appearance of your drink

History

I was looking to make a summer fizz/cooler à la an Aperol Spritz; I had lime and tonic and thought the flavor of the three with Pisco would be great

Picture of Pisco Patio
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • Nice alternative to an aperol spritz.
  • ok but lime peel made it way too bitter even though I had very little pith. Have to use a better peeler I guess.
  • Used Pisco Porton (Peru) and expressed a medium length lime peel. A very smooth and satisfying drink, even in December. Rate: 4.5
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Kadia commented on 8/25/2016:

Delicious on a hot summer evening! Didn't have grapefruit bitters; orange bitters worked nicely. Thanks for this recipe!

The Envy of the Birds and the Bees

1 1⁄2 oz Dry vermouth, Vya
3⁄4 oz Gin, Beefeater
1⁄3 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Campari
3 ds Bitters, Bitter Truth Creole
1 ds Bitters, Angostura Orange
Instructions

Stir/strain/up/lemon peel

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Made with Vya whisper dry and Prairie gin
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Old Alhambra

1 1⁄2 oz Islay Scotch, Laphroaig 10
3⁄4 oz Bianco Vermouth, Dolin
1⁄2 oz Sherry, Lustau East India Solera
1⁄4 oz Crème de Cacao
1 twst Grapefruit peel (as garnish)
Instructions

Stir, strain, coupe, garnish.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Leo Robitschek, NoMad Hotel bar, NYC.
Source reference

http://www.tastingtable.com/multipart_element/national/996

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • I don't usually like peated whisky, but perfectly balanced and complexified by the other ingredients, it's not only drinkable but delicious. — ★★★★★
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Fish House Punch (1732)

2 oz Jamaican rum
1 oz Cognac
1⁄4 oz Peach eau de vie
1 oz Lemon juice
1 1⁄2 t Fine sugar
2 oz Water
Instructions

Dissolve sugar in water, mix in liquors and lemon juice, chill, serve with ice.

Notes

Many variations of this recipe exist, some calling for more water and some for less; some substitute black tea. You want a dry peach spirit, ideally one that's been barrel-aged, like the brandies by Dutch's and Peach Street; alternately, Laird's Bonded can be substituted. This recipe makes one individual portion.

Yields Drink
Year
1732
Authenticity
Authentic recipe
Creator
Believed to have been created in Philadelphia’s fishing club, the State in Schuylkill, also known as the "Fish House".
Source reference

http://www.esquire.com/drinks/fish-house-punch-drink-recipe

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Meadowlands

2 oz Apple brandy, Lairds Bonded
1⁄4 oz Becherovka
1⁄4 oz Apricot liqueur
1⁄2 oz Simple syrup
1 ds Bitters, Fee Brothers Whiskey Barrel Aged
Instructions

Build over crushed ice in old fashioned glass and swizzle. Top with more crushed ice and serve with straw(s).

Yields Drink
Authenticity
Authentic recipe
Creator
Brick & Mortar, Cambridge, MA
Source reference

http://cocktailvirgin.blogspot.com/2012/03/meadowlands.html

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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AmyJ commented on 1/04/2014:

Nice to have cocktails with Bercherovka, since it survived the flight back from Prague! This one works with Giffard Ginger instead of the apricot liqueur too. Thanks

8stringfan commented on 9/21/2018:

One of those drinks that looked better on paper than it turned out to be.  In all fairness, it wasn't awful, but it was overly sweet and somewhat syrupy.  Furthermore, I don't the apricot liqueur works here - even at 1/4 of an ounce it's overly strong and really seems to stick out a bit.  It might be interesting to try this one again by subbing in a ginger liqueur instead.

Hijo de Cuba

2 oz Rum, Havana Club (Añejo 7 Años)
1⁄2 oz Pecan Liqueur, Praline
5 ds Bitters, Bittermens Boston Bittahs
3 ds Bitters, Angostura
Instructions

Shake on ice, strain in vessel of choice.

Notes

A little mild when still cold but as it comes back up to room temperature it opens up quite nicely.

Yields Drink
Authenticity
Your original creation
Creator
Dr. J, 80s Lounge, Pennsylvania
Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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Prescription Swizzle

1 1⁄2 oz Cognac
1⁄2 oz Rye
3⁄4 oz Lemon juice
1⁄2 oz Cane syrup
1⁄4 oz Peach liqueur
5 lf Mint
1⁄4 oz Jamaican rum (as float)
1 spg Mint (as garnish)
Instructions

Lightly press mint leaves at the bottom of a Collins glass and top with crushed ice. Shake other ingredients, strain them over the crushed ice, top with mint sprig and rum float, serve with straw.

Notes

Fresh peach slices work beautifully too.

History

Inspired by: Prescription Julep (of course), Fish House Punch, Roman Punch.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
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Roman Punch

1 oz Cognac
1 oz Jamaican rum
1⁄2 oz Lemon juice
1⁄2 oz Maraschino Liqueur
1 1⁄2 oz Orange juice
1 ds Bitters
Instructions

Combine in highball, fill with crushed ice, swizzle, top with crushed ice, orange slice, and cherry. Serve with straw.

Notes

Might be worth omitting the orange juice?

History

Update of a 19th Century mid-meal palate-freshening punch.

Yields Drink
Year
1800s
Authenticity
Altered recipe
Creator
as served at Milk & Honey and Attaboy, among others.
Source reference

Sam Ross' Bartender's Choice app for iOS.

Curator rating
Not yet rated
Average rating
2 stars
(5 ratings)
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Bitter Saint

1 1⁄4 oz Aveze
1⁄2 oz Jamaican rum, Wray & Nephew Overproof
1⁄2 oz Lemon juice
1⁄2 oz Allspice Dram, St. Elizabeth
1⁄4 oz Elderflower liqueur, St. Germain
1 Blueberry
Instructions

Muddle, shake, strain, rocks.

History

This is a slight update of my entry into the 2013 Avèze Cocktail Competition. Ratios inspired by Dan's Wedderburn or Bite.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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