Manhattan, Wisconsin

2 oz Brandy (American)
1 oz Sweet vermouth
4 ds Bitters, Angostura
2 ds Bitters, Fee Brothers Cherry
1 twst Lemon peel
Instructions

Build over crushed ice in an old fashioned glass & stir gently to incorporate. Twist, rim & drop lemon peel.

History

Out of cherries and low on rye, this is my take on a Midwest- or Wisconsin-style Manhattan.

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3 stars
(5 ratings)
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Aged to Perfection

1 1⁄2 oz Cognac
1 oz Orange juice
1⁄2 oz Honey syrup (1:1)
1⁄2 oz Balsamic Vinegar (Aged balsamic preferred)
2 Fig (fresh)
Instructions

Muddle the figs in the base of a shaker. Add the remaining ingredients and shake with ice cubes. Double-strain over one large ice cube into a rocks glass and garnish.

Notes

Aged vinegar adds an unexpected pop of flavor to this fresh fig and Cognac cocktail.

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Authentic recipe
Creator
Yusef Austin, New York City
Source reference

http://www.imbibemagazine.com/Aged-to-Perfection-Recipe

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4 stars
(5 ratings)
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Oh-La-La

2 oz Cognac
1⁄2 oz Aperol
1 rinse Herbal liqueur, Green Chartreuse
1 ds Peychaud's Bitters
1 twst Lemon peel
Instructions

Rinse chilled rocks glass with Chartreuse, build rest of drink in glass over large ice cube, stir, garnish, serve.

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Authentic recipe
Creator
Zachary Gelnaw-Rubin, Dutch Kills, Queens, NY
Source reference

http://drinkwire.liquor.com/post/oh-la-la-courtesy-of-zachary-gelnaw-ru…

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2 stars
(2 ratings)
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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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(9 ratings)
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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
Curator rating
Not yet rated
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3 stars
(2 ratings)
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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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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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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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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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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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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.

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

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

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

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