Pee Bee & Jay

1 1⁄2 oz Peanut butter whiskey, Skrewball
1 oz Aromatized wine, Lillet Rouge
1⁄2 oz Chambord
Instructions

Add all ingredients to mixing glass and stir with ice. Serve up, in chilled coupe.

Notes

Yes, sweet, it’s supposed to be. But not cloyingly so. Tried sweet vermouth first, but the Lillet is a better partner.

YieldsDrink
Year
2023
Authenticity
Your original creation
Creator
Bo Kopynec
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Cranhattan

1⁄2 oz Crème de Cacao, Tempus Fugit
2 oz Bourbon
3⁄4 oz Sloe gin
1 twst Orange peel (as garnish)
Instructions

Muddle cranberries in creme de cacao. Add bourbon, sloe gin, and ice and stir well. Double strain, up, twist.

History

Created for the Reddit Original Cocktail Competition, November 2023—cranberries and gin.

Picture of Cranhattan
Craig Eliason
YieldsDrink
Year
2023
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Curator rating
Not yet rated
Average rating
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From other users
  • A nice cherry/berry tartness.
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Gens du Monde

Instructions

Stir with ice, strain into snifter glass

Notes

I used Wild Turkey Rare Breed Bourbon (I didn't have Booker's.) This is a great combination of Maurin Quina and Nonino. They work harmoniously with the bourbon (not unlike my "Devil's Gondolier" which uses Select Aperitivo with Maurin Quina, and no bitters) While I generally don't favor/use Angostura's Orange Bitters unless called out, in this case the latter helps provide a tang that accentuates the Nonino in this recipe--the overall bitters package is a force multiplier here.

History

Originally created by John Mayer at Local 149 in Boston, Frederic Yarm adapted the drink slightly, per "Boston Cocktails: Drunk & Told."

YieldsDrink
Year
2013
Authenticity
Altered recipe
Creator
John Mayer & Frederic Yarm
Source reference

"Boston Cocktails: Drunk & Told" by Frederic Yarm. This is slightly refined/altered in the book from the original libation on his website.

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Not yet rated
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5 stars
(2 ratings)
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Highland pear

1 1⁄2 oz Highland Scotch
3⁄4 oz Orange liqueur
1⁄2 oz Pear puree
YieldsDrink
Authenticity
Unknown
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Day Old Bread

1 1⁄2 oz Rye
1⁄2 oz Aquavit
1⁄2 oz Bénédictine
1⁄2 oz Cynar
1 rinse Absinthe
Instructions

Stir with ice and strain into a coupe rinsed with absinthe.

History

I was inspired to riff on Maks Pazuniak's 100 Year Old Cigar, and I swapped the dark rum accented by smoky Islay Scotch for a 3:1 rye whiskey to aquavit combination that I have used in drinks like Mockingbird, Wish Me Luck and was still fresh on my mind from having the Mergers & Acquisitions two weeks prior. I dubbed the drink Day Old Bread due to the rye and caraway notes.

YieldsDrink
Year
2023
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Curator rating
Not yet rated
Average rating
4.5 stars
(9 ratings)
From other users
  • Boozy and mature though slightly on the sweet side. Made with a BFC and absinthe spray in addition to light rinse. — ★★★★★
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Bready, herby, sweet, almost yeasty. Absolutely wonderful


Doctors Orders

3⁄4 oz Calvados (fat quarter oz)
3⁄4 oz Gin, Fords
3⁄4 oz Campari
1⁄2 oz Sweet vermouth (carpano)
1⁄4 oz Bianco Vermouth (carpano)
1 sli Lemon peel
Instructions

Stir all ingredients, strain, rocks glass, king cube, garnish.

Notes

Tiki bitters hard to balance for cinnamon/allspice flavors. Open for suggestions on Calvados I love a pear influence.

YieldsDrink
Authenticity
Unknown
Curator rating
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River Rat

1 1⁄2 oz Rye
1 oz Armagnac
1⁄2 oz Oleo-saccharum (Made with lemon peel, apple peel and dark brown sugar)
Instructions

Shake over ice and strain into a frosted coupe.

Notes

I used 2:1 ratio of lemons to apples for the oleo sacchrum and dark brown sugar.

YieldsDrink
Year
2023
Authenticity
Unknown
Creator
Ryan Bullard
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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  • Coolidge — Rye, Sweet vermouth, Eau de vie of Douglas Fir
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  • Greenpoint — Rye, Sweet vermouth, Herbal liqueur, Bitters
  • Northern Neighbor — Cognac, Bourbon, Cherry Liqueur, Cherry Bark Vanilla Bitters, Orange bitters, Orange Vanilla Syrup, Orange peel, Lemon peel

Station View

1 1⁄2 oz Gin (Four Pillars Bloody Shiraz Gin)
1 oz Orgeat
3⁄4 oz Lemon juice
3⁄4 oz Half-and-half
Instructions

Shake with ice and strain into a frozen coupe glass.

YieldsDrink
Year
2023
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
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  • Pine Fizz — Zirbenz Stone Pine Liqueur, Absinthe, Gin, Egg white, Lime juice, Orgeat
  • Jade Tree Sour — Gin, Lime juice, Pineapple juice, Coconut syrup, Egg white, Orgeat
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Banana Brooklyn

1 oz Rum (Banana infused in 500 ml golden rum)
2 oz Rye, Sazerac
Instructions

Stir with ice in mixi

YieldsDrink
Year
2023
Authenticity
Your original creation
Creator
Kush
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Brooklyn Cocktail — Rye, Dry vermouth, Maraschino Liqueur, Amer Picon, Maraschino cherry
  • Bensonhurst — Rye, Dry vermouth, Maraschino Liqueur, Cynar, Orange peel
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  • Brooklyn (Comstock Version) — Rye, Palo Cortado Sherry, Bonal Gentiane Quina, Maraschino Liqueur, Orange bitters, Orange peel

Old World Meets New World

1 oz Rye, Bulleit
3⁄4 oz Aromatized wine, Cocchi Barolo Chinato (Works well subbing Cocchi Dopo Teatro too)
1⁄2 oz Amaro (Bordiga Dilei Amaro)
Instructions

Stir with ice, strain over a large rock, or into a chilled cocktail glass.

Notes

I have not used a garnish for this one as the components don't really need any help, but if you find a garnish that you like with this drink that adds something special, please comment.

I accidentally made this first with Dopo Teatro, and loved it (two similar looking narrow bottles in the vermouth/syrups/wine based aperitivo fridge.) The Barolo Chinato version is even more flavorful/complex.

Adjust ratios to your taste. I was hooked on my initial recipe ratios, so I have not experimented much.

History

I came up with this last night (10/4/23) while trying to find a signature cocktail for Bordiga Dilei Amaro. I thought pairing it with Barolo would work well and that a rye/apple brandy split base would be interesting. And was it ever! This is a rich, flavorful, engaging drink.

The name is an acknowledgement of the contribution of American apple brandy and whiskies in combinations with the bitters and aromatized wine mastery of the Old World.

YieldsDrink
Year
2023
Authenticity
Your original creation
Creator
Shawn C., Fresno, California
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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