Fourth Regiment

1 oz Whiskey (Bourbon or Rye)
1 oz Sweet vermouth (Martini or Cinzano)
1 ds Bitters, Scrappy's Celery
1 ds Bitters, Fee Brothers Orange
1 ds Bitters, Angostura
Instructions

Ice in mixing glass, stir, strain into coupe glass.

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4 stars
(9 ratings)
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  • Red Head — Rye, Cognac, Sweet vermouth, Campari, Maraschino Liqueur, Averna, Herbal liqueur, Lemon peel
  • Sabotta Dusk — Rye, Cognac, Sweet vermouth, Averna, Bitters
  • Slick Watts — Bourbon, Sweet vermouth, Campari, Crème de mure, Peychaud's Bitters

also nice with Peychaud's bitters instead of angosturra

Baumé Squad

2 oz Bourbon, Angel's Envy
1⁄2 oz Lemon juice
1⁄4 oz Orange juice
1⁄4 oz Grenadine
1 ds Bitters, Angostura
1 oz Red wine (as float)
1 twst Orange peel (flamed, as garnish)
Instructions

Stir everything but red wine and twist over ice. Strain into a coupe. Float red wine, flame twist over top and discard.

Notes

This is a revision of the Brix Layer - a 12 oz cocktail I had recently at a local Portland restaurant. Their idea was to cross an Old Fashioned with a New York Sour. This is more like a Ward Eight crossed with a New York Sour.

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Year
2013
Authenticity
Your original creation
Creator
Zachary Pearson
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Not yet rated
Average rating
3 stars
(2 ratings)
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  • Greenwich Sour — Bourbon, Red wine, Lemon juice, Simple syrup, Egg white
  • Port Authority — Cognac VSOP, Tawny port, Cassis, Bitters, Lemon juice, Blackberry

Woody Sour

1 1⁄2 oz Bourbon, Woodford Reserve
3⁄4 oz Rye, Michter's
3⁄4 oz Lemon juice
1⁄4 oz Demerara syrup
1⁄4 oz Allspice Dram, St. Elizabeth
2 ds Bitters, Fee Brothers Whiskey Barrel Aged
Instructions

Shake ingredients. Serve on rocks with lemon peel.

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Your original creation
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3.5 stars
(12 ratings)
From other users
  • Went with 0.25 oz cinnamon syrup replacing demerara syrup.
  • Feels busy and a little unbalanced. [ Used Angostura. ]
  • Made with my lime bitters and dash of grd allspice. Nice and sour-would be a good sunmer drink
  • Easy going.
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Brandy Port Sangaree

2 oz Brandy (This doesn't have to be amazing)
1 T Ruby Port
1 T Orange liqueur, Grand Marnier
1 pn Nutmeg (optional, as garnish)
Instructions

Pour over ice in a mixing glass //

Serve in a small wineglass //

garnish with nutmeg (optional)

Notes

This is a serious but surprisingly drinkable cocktail that responds well to variation. Grand Marnier works well with ruby port, but Cointreau or just triple sec and tawny port also make a great combination.

You can also serve neat, which has become known as 'the winter drink' among our circle.

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Authenticity
Unknown
Source reference

This recipie: 1999 Williams-Sonoma Bar Guide

An Alternative: http://www.imbibemagazine.com/Recipes/Brandy-Sangaree-Recipe

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3.5 stars
(3 ratings)
From other users
  • Made with workaday brandy and PF curacao. This worked as a good late night tipple.
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The Modern Cocktail #2

1 1⁄2 oz Sloe gin, Plymouth
1 oz Blended Scotch, Famous Grouse
1 spl Grenadine (Homemade)
1 ds Orange bitters, Regans' orange bitters
1 rinse Absinthe
Instructions

Stir and strain into absinthe rinsed glass.

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Authenticity
Authentic recipe
Source reference

The Savoy Cocktail Book

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3.5 stars
(3 ratings)
From other users
  • See also Wondrich Esquire recipe.
  • Virtue/ Knowledge
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Toh-may-toe, Toh-mah-toe

2 oz Blanco tequila
1⁄2 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Lime juice
1⁄4 oz Cane syrup
4 Tomato (Cherry tomato, Sungold varietal preferred)
1 lf Mint (as garnish)
Instructions

Muddle three tomatoes with lime juice in the base of a shaker. Add remaining ingredients and shake with ice. Double strain into a chilled glass and garnish with speared cherry tomato and one fresh mint leaf.

History

Developed for PDT in New York City

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Authenticity
Authentic recipe
Creator
Lydia Reissmueller, Central, Portland, Oregon
Source reference

http://www.imbibemagazine.com/Toh-may-toe-Toh-mah-toe-Recipe

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Average rating
4 stars
(12 ratings)
From other users
  • A little like tomato sauce - maybe a touch too sweet. Added some hot sauce and pepper and that helped.
  • Would be good with mescal and a celery salt rim
  • Delicious use for your leftover grape tomatoes. Quite savory
  • Liquore St Antonio instead of green chartreuse, maple sub for cane syrp. Smoked salted cherry tomato garnish. Not as vegetal, but excellent smoky flavor
  • Tasty. Benefitted from a few drops of saline. Essentially a more sophisticated Bloody Mary. — ★★★★
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  • Tomato Kiss — Blanco tequila, Triple sec, Cherry tomato, Lime juice, Cilantro, Green chile
  • The Prospector — Cucumber liqueur, Blanco tequila, Agave syrup, Lime juice
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Cane syrup and fresh cane juice have a vegetal note that resembles, to my palate, green tomatoes, so the pairing of muddled tomatoes and cane syrup here strikes me as inspired. Going to have to make this.

Given these ingredients, I'm thinking that "cane syrup" means the French stuff - gold color, cooked down sugar cane juice, like for 'ti punch instead of Steen's.

Yeah, I usually assume the French style is what's meant by "cane syrup" unless otherwise specified. Steen's and Lyle's Golden Syrup have their uses, but tend to overwhelm drinks that aren't designed with them in mind. The French style, meanwhile, adds sweetness and body and tropical-vegetal background notes without disrupting the balance of a drink or crowding out the other flavors. My go-to is the luscious Petite Canne; the more common Clement syrup tastes strongly of the vanilla and clove with which it's spiced and is thus better suited to baking and to Tiki mixes.

Your comment makes me want to try a "'ti punch" with white whiskey and Steen's.

Doppelganger

3⁄4 oz Genever
3⁄4 oz Rhum Agricole
1⁄2 oz Pineapple juice
1⁄2 oz Lime juice
1⁄4 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Simple syrup (1:1)
Instructions

Combine all ingredients and shake with ice until well chilled. Strain into a chilled cocktail glass and garnish with mint sprig.

YieldsDrink
Authenticity
Authentic recipe
Creator
Vandaag, NY, NY, USA
Source reference

http://www.imbibemagazine.com/Doppelganger-Recipe

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Average rating
2.5 stars
(3 ratings)
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Reduce sugar syrup or add more lime juice.

Lithuanian Daiquiri

1 2⁄3 oz Rum, Bacardi
7⁄8 oz Lime juice
2 bsp Sugar
1 Raspberry
7 ? Lemongrass (grams)
1 spg Basil
Instructions

Add to the shaker lemongrass, muddle it. Put into the same shaker BACARDI, raspberry, lime juice and sugar. Stir all until sugar disolved. Put a lot of ice cube and crushed ice and shake virguosly. Open the shaker add basil leaves, stir well and double strain into the chilled glass.

Glass: flute
Garnish: raspberry and basil leaf

Notes

Sour

History

Why was this cocktail born in my head? Firstly,it’s because classical daiquiri is one of my favorites. I’m sure that all the optimum in cocktails can be found in the classical ones, and daiquiri ingredients in particular are most suitable to start a new cocktail creation. A number of biggest cities around the world have their own daiquiri varieties, such as Moscow, Tokyo, Sydney, Rio…. So what about the Lithuanian version? You can ask what of the ingredients are truly Lithuanian but the central point is Bacardi itself!

Lithuanian Daiquiri
©Robertas Janovskis
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Year
2012
Authenticity
Authentic recipe
Creator
Robertas Janovskis, Kaunas, Lithuania
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Cleaned this up a little - removed "fresh" from the lime juice - we assume juices are fresh squeezed.

Tequila Julep

2 oz Añejo tequila
1 t Agave syrup
10 lf Mint
1 spl Triple sec, Cointreau
Instructions

Gently muddle the mint and agave syrup in bottom of mixing glass. Add tequila and strain into julep chalice filled with crushed ice. Stir until outside of glass is frosty. Top with more ice (if necessary). Drizzle Cointreau over the top and garnish with sprigs of mint. Sip with two short straws.

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Authenticity
Unknown
Source reference

"The Land of Forgotten Cocktails," The Bollard (http://thebollard.com/2009/05/09/the-land-of-forgotten-cocktails-14/)

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3 stars
(1 rating)
From other users
  • 7/4/18: Just made a standard mint julep with anejo tequila, without the Cointreau. Surprisingly good.
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Nimble Penny

2 oz Gin, Plymouth
3⁄4 oz Kummel, Combier (any Kummel should work, including Gilka Kummel)
1⁄2 oz Lime juice
3⁄4 oz Lemon juice
2 t Demerara syrup
1 ds Celery bitters, Bitter Truth Celery
1 oz Soda water
1 twst Lemon peel
Instructions

Add ingredients to tumbler.
Add Ice.
Shake.
Strain into collins glass with stacked solid ice cubes.
Top with soda water.
Garnish with Lemon twist.

History

After having a couple of Vowel cocktails the conversation was about childhood memories of caraway-flavored lemonade, Nimbu Paani (lemon water), drunk in India. We created a drink to reflect that & the white guy deemed the Indian name appropriate, but only if corrupted to something thoroughly screwed up...

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
John DeMicco & Akash Shah
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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