The Elena

2 oz Blanco tequila
1 oz Lime juice
1⁄2 oz Kirschwasser
1⁄2 oz Triple sec, Cointreau
1⁄4 oz Corn Whiskey, Balcones Brimstone
3⁄4 oz Simple syrup, Royal Rose Three Chiles
1 spl Mezcal, Del Maguey Crema
2 ds Bitters, Fee Brothers Rhubarb
Instructions

Muddle one fresh cherry with the lime juice and a pinch of dried hibiscus flowers. Add the remaining ingredients, saving the mezcal to float, to a shaker and shake with ice. Float the mezcal on top. Pour into a chilled cocktail glass which has been rimmed with an equal measure of mesquite smoked salt, cruched chipotle pepper and sugar. Garnish with another fresh cherry

Notes

This drink is the essence of Santa Fe, combining subtle heat from the chili syrup, smoke from the Balcone Brimstone, sweetness from the syrup and Cointreau, balanced by the tart tang of the lime.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Ron Rovner
Portland, Maine
Curator rating
Not yet rated
Average rating
Not yet rated
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Lucy Bijou

1 1⁄2 oz Gin, Tanqueray
3⁄4 oz Sweet vermouth, Carpano Classico (not Antica)
3⁄4 oz Herbal liqueur, Green Chartreuse
5 dr Teapot Bitters, Dr Adam Elmegirab’s Teapot Bitters
1 twst Lemon peel
Instructions

Stir over Ice, twist lemon peel, discard.

No Garnish.

History

I was asked to make a Bijou that would "Rock me". Boozy & Balanced, perfect for Fall/Winter. Named after Lucy Bijou Hopgood, wife of Geoff Hopgood of Hopgood's Foodliner in Toronto, ON.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Eric Bourque
Curator rating
Not yet rated
Average rating
Not yet rated
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Wear Your Makeup Like A Weapon

2 oz Vodka
3⁄4 oz Pomegranate Liqueur, Pama
1⁄2 oz Elderflower liqueur, St. Germain
1⁄4 oz Lime juice
2 ds Orange bitters, Regans' orange bitters
Instructions

Shake/Strain/Up/Twist or Cherry

Yields Drink
Year
6/23/13
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(10 ratings)
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  • My Heart Beats In Breakdowns — Light rum, Pomegranate Liqueur, Bitters, Orange juice, Pineapple juice
  • Flying Dutchman (PDT) — Plum eau-de-vie, Genever, Crème Yvette, Maraschino Liqueur, Lemon juice, Pineapple juice, Brandied cherry
  • Mount Vernon — Kirschwasser, Brandy, Pedro Ximénez Sherry, Cherry Liqueur, Grapefruit juice, Brandied cherry
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Raven Stag

1 1⁄2 oz Cognac
3⁄4 oz Cynar
1⁄2 oz Sweet vermouth
1⁄4 oz Fernet Branca
1 twst Lemon peel
Instructions

Stir, strain, up; garnish. This is my design.

Notes

When Parliament in Dallas opened, this was on the menu as "Jack the Ripper," with English Harbour 5 year rum in place of the cognac.

Yields Drink
Authenticity
Your original creation
Creator
Christopher Bevins
Curator rating
Not yet rated
Average rating
3.5 stars
(16 ratings)
From other users
  • Used bourbon rather than cognac, and Cynar 70 proof since that's what I had.
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anjiro commented on 10/29/2016:

This is really lovely with bourbon instead of cognac.

Hawkeye

1 oz Bourbon (Very Old Barton, if you can find it)
1 oz Sloe gin
1⁄2 oz Apple brandy, Lairds Bonded
1⁄2 oz Lemon juice
1 twst Lemon peel
Instructions

Shake, up, coupe. Twist & drop.

History

Named for the Marvel one (not the M*A*S*H one or the Mohican one)... Variation on the Black Hawk, borrowing the apple brandy from the Barton Special.

Yields Drink
Authenticity
Your original creation
Creator
Christopher Bevins
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Oddly nutty and bitter for me. Interesting but not my favorite. — ★★
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China Clipper

2 oz Gold rum
1 oz Lemon juice
1 oz Simple syrup (Five Spice infused, see note)
1 twst Lemon peel (as garnish)
Instructions

Shake with ice, and strain into a chilled cocktail glass. Garnish with lemon peel.

Notes

The rum should be an aged amber, like Cruzan Estate Dark, Appleton Estates V/X, Brugal Anejo, Lemon Hart 80, or Pyrat XO. To make the five spice syrup, combine 1 rounded teaspoon of five spice powder with 2c of sugar and 1c of water. Heat on low until the sugar is dissolved. Squeeze through a cheesecloth into a bottle.

Yields Drink
Year
2006
Authenticity
Authentic recipe
Creator
Forbidden Island, Alameda, CA, United States
Source reference

Kaiser Penguin: http://www.kaiserpenguin.com/tiki-crawl-vi/

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • Made with Appleton V/X, regular simple, and a few healthy dashes of 5-spice bitters. The rum gets a bit buried. — ★★★★
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Zachary Pearson commented on 6/24/2013:

Curated this slightly - to avoid line breakage, I moved the rum suggestions to the notes section and appended the syrup recipe.

Adios Amigos

1 oz Light rum
1⁄2 oz Dry vermouth
1⁄2 oz Gin
1⁄2 oz Cognac
1⁄2 oz Lime juice
Instructions

Shake, strain, up.

Notes

The original called for lemon juice; modern versions most often call for lime, and occasionally for some simple syrup for balance.

Yields Drink
Year
1910s
Authenticity
Altered recipe
Creator
Army-Navy Club, Manila, Philippines, via Charles Baker, Trader Vic's, and elsewhere.
Source reference

http://cocktailquest.blogspot.com/2010/12/adios-amigos.html

Curator rating
Not yet rated
Average rating
2.5 stars
(6 ratings)
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Obituary Cocktail

2 oz Gin
1⁄4 oz Dry vermouth
1⁄4 oz Absinthe
Instructions

Stir, strain, coupe.

Yields Drink
Year
1900s
Authenticity
Authentic recipe
Creator
New Orleans, possibly Lafitte's Blacksmith Shop
Source reference

http://12bottlebar.com/2010/07/the-obituary-cocktail/

Curator rating
Not yet rated
Average rating
3 stars
(11 ratings)
From other users
  • Very tasty, like a liquorice martini. Pretty good, added lemon twist, but don't.
  • St. George Terroir gin Vieux Pontarlier absinthe — ★★★
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negresso

3⁄4 oz Campari
3⁄4 oz Sweet vermouth, Martini & Rossi
3⁄4 oz Gin, Tanqueray 10
1⁄2 oz Espresso syrup
1 twst Orange peel
Instructions

Shake short but hard with ice
Serve over large ice cube
Add orange peel twist

Notes

Espresso syrup: 1:1 espresso (strong) / sugar

History

Inspired by Tyler Wong's Bezzera, a love for espresso and negroni, and a very hot Montréal day waiting for the rain to come

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
original
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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McCarren Park Swizzle

1 oz Bison grass vodka
1⁄2 oz Pear eau de vie
3⁄4 oz Lemon juice
1⁄2 oz Falernum
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Sorel liqueur
1 spg Mint
4 ds Bitters (2 ds each Peychaud's and Ango, as garnish)
Instructions

Shake, strain over pebble ice or crushed ice. Top with more ice, 2-3 dashes of Peychaud's and Angostura bitters, and a thin lemon twist snaked around the base of a slapped mint sprig. Serve with straw.

Notes

Along with great bakeries, cheap booze, trendy brunch spots, and recent hipsters looking to put all that nonsense behind them and settle down, Greenpoint, Brooklyn is home to a sizable Polish population. I honor them with this summery swizzle containing the Polish favorite bison grass vodka, matched here to pear brandy rather than the usual apple juice, and complemented with pie spice and elderflower flavors. Named for the nearby McCarren Park, with a tip of the hat to the classic Queen's Park Swizzle.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
5 stars
(6 ratings)
From other users
  • - had no sorel liqueur, so I subbed in a smaller amount of Hibiscus syrup instead (10ml syrup instead of 15ml liq.). - all the flavors meld very well. You taste more pear than the amount of pear eau de vie would have you suspect.
  • Incredible accentuation of the brandy or eat de vie. I used my favorite st george — ★★★★★
  • 2 5-stars
  • Pie spice, apple, pear, mint, elderflower, a million flavors, refreshment. — ★★★★★
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DrunkLab commented on 6/23/2013:

The Clear Creek pear brandy is hugely assertive, so people who aren't as obsessed with it as I currently am should probably cut it back to 3/4 oz, or even 1/2.

DrunkLab commented on 6/23/2013:

MacArthur Park Swizzle: swizzle a cake left out in the rain.

Cbardon2010 commented on 7/19/2016:

Incredible accentuation of the pear eau de vie.  I used st george pear brandy which was phenomenal. The slightly tart finish of the sorel is sheer genius!

 

 

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