Nolita

1 oz Gin, Beefeater
1 oz Campari
1⁄2 oz Coffee liqueur, Cafe Lolita
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1 ds Bitters
1 twst Lemon zest
Instructions

Stir, strain, rocks, twist.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Christian Siglin, Craft & Commerce, San Diego, CA.
Source reference

http://sandiegofoodfinds.com/?p=3424

Curator rating
Not yet rated
Average rating
4 stars
(20 ratings)
From other users
  • Made the tequila/mole version. Used coffee infused antica formula vermouth and cacao infused blanco tequila.
  • +1 for the tequila/mole version. A splash of mezcal is a nice addition to this one
  • Made the tequila/mole variation. My Kahlua substitute at this quantity gets a little too syrupy sweet--would like to try with better coffee liqueur. — ★★★★
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DrunkLab commented on 4/11/2013:

A very good variant: blanco tequila and mole bitters, for a Mexican coffee effect, is delicious.

quintonchandler commented on 10/17/2021:

What a funky drink! I made one the other day and found it to be very good! I messed around with it a bit and I definitely will be making it for people soon!

Zephyr

2 oz Gin
1⁄2 oz Aromatized wine, Cocchi Americano
1⁄2 oz Herbal liqueur, Green Chartreuse
1 twst Lemon peel
Instructions

Stir, strain, up, twist.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Benjamin Schwartz, Little Branch, NYC.
Source reference

Bartender's Choice app for iOS by Sam Ross.

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Need to cut gin to 1.5 oz and add 1/2 oz lime juice.
  • Could use bitters (peach?) or a squeeze of lemon.
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Linds2983 commented on 3/22/2015:

Cutting the gin to 1.5 oz. and adding 1/2 oz of lime juice balances this drink out and makes it more palatable.

noksagt commented on 1/05/2022:

via cocktailvirgin:  the Hawthorne bar bible has this at 3/4 Cocchi and 1/4 Chartreuse. This pushes it towards a more balanced Martini variant & it may not need the acid others have added with larger quantities of Chartreuse.

Cynar Flip

2 1⁄2 oz Cynar
1 Whole egg
Instructions

Dry shake, shake with ice, strain, up.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Ben Sandrof, Drink, Boston, MA.
Source reference

https://cocktailvirgin.blogspot.com/2008/12/cynar-flip.html

Curator rating
4 stars
Average rating
4 stars
(18 ratings)
From other users
  • Simple, delicious, decadent. Wonderful taste. Intense with the egg.
  • Delicious. I like Cynar 70 already and the difference in mouth feel from the egg turns it into a caramel frappe with a complex, bitter finish.
  • Made with Cynar 70 and would recommend. Beautiful cappuccino color. Taste is rich and deep but more complex and bitter in taste. Flips aren't usually my thing but I'll make an exception for this one.
  • Sweet and creamy up front, in looks and flavor rather like an iced caramel latte, but with that characteristic Cynar afterbite.
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bza commented on 3/27/2013:

How was this not in the archive yet? A genius drink.

yarm commented on 2/19/2023:

Generally attributed to Ben Sandrof at Drink (another bartender claims to have created it there but many feel that wasn't as believable).

Couldn't read the back story on that dead link. Here's our recipe that was made for us in 2008 at another restaurant by a bartender friendly with the Drink team:

https://cocktailvirgin.blogspot.com/2008/12/cynar-flip.html

Craig E commented on 2/22/2023:

Curated to add credit, switch out reference link. Thanks @yarm

Mulata Daisy

1 3⁄8 oz Light rum
7⁄8 oz Crème de Cacao
2⁄3 oz Lime juice
2 bsp Sugar
1 1⁄2 bsp Fennel seeds
1 rinse Galliano
Instructions

Muddle fennel seeds with lime and sugar, shake, strain, straight up, coupe (cocoa power rim, rinsed with Galliano).

Notes

Rinse in original recipe calls for 10 ml of Galliano L'Autentico.

History

Winner of the 2008 Bacardi Legacy Competition and the signature cocktail of Agostino Perrone (Connaught Hotel bar, London). The Mulata Daisy was designed to evoke the image of a Cuban flower girl swaying her hips as she walked down the street.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Agostino Perrone
Source reference

Imbibe.com (http://goo.gl/tTnO0)

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • I didn't find the anise flavors strong enough to balance the others as written. Perhaps my fennel seeds were too old. I ended up adding some Peychauds and then a ds of Absinthe to get it there. With the extra juice a 4.
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Low Rider

2 oz Blanco tequila, Siembra Azul Blanco
1⁄2 oz Zucca
1⁄2 oz Crème de Cacao
1 ds Bitters, Angostura
Instructions

Stir, strain, rocks.

Yields Drink
Authenticity
Authentic recipe
Creator
Misty Kalkofen, Brick and Mortar, Boston
Source reference

Drink and Tell: A Boston Cocktail Book

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • really good with mezcal...feels like it needs something more...tried absinthe, good but not quite
  • Tried this with Amaro Sfumato Rabarbaro in place of the Zucca. Pleasant enough. Sweet.
  • Did it with a spicy homemade crème de cacao (from the cocktaildudes). Excellent! — ★★★★★
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Charentes Shrub

1 1⁄2 oz Rye
3⁄4 oz Pineau des Charentes (Earl Grey-infused)
1⁄2 oz Rosemary-pineapple shrub
1⁄2 oz Lemon juice
2 ds Orange bitters, Angostura
2 oz India Pale Ale, Sierra Nevada
1 sli Pineapple (as garnish)
1 spg Rosemary (as garnish)
Instructions

Add all ingredients into shaker, except the IPA. Add ice and shake. Strain into an ice-filled Collins glass, top with IPA and garnish.

Notes

Tea-infused Pineau des Charentes: soak 1 Earl Grey teabag in half a 750 ml. bottle of Pineau for 1 ½ hours. Rosemary-Pineapple Shrub:
slice a small pineapple, place in a jar and cover with cider vinegar. Infuse for 4 days, shaking once a day. Filter through cheesecloth and bring 6 ounces of pineapple vinegar to a boil with 5 ounces of superfine sugar. When sugar dissolves, skim off top layer and add 1 sprig of fresh rosemary. Boil for 10 minutes, remove from heat, filter and cool before bottling.

History

Winner of the 2011 Imbibe Cover Cocktail Contest.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
David Delaney, The Citizen Wine Bar, Worcester, MA
Source reference

http://imbibemagazine.com/Charentes-Shrub-Recipe

Curator rating
Not yet rated
Average rating
Not yet rated
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Dragon's Mouth

1 oz Añejo rum, Bacardi 8
1 oz Bianco Vermouth, Dolin
1⁄2 oz Orange liqueur, Royal Combier
1⁄2 oz Bitters, Angostura
1 twst Grapefruit peel
Instructions

Stir with ice and strain into a glass. Garnish with a grapefruit twist.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Beaker & Flask, Portland, OR.
Source reference

http://cocktailvirgin.blogspot.com/2012/11/dragons-mouth.html

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Made with Don Q anejo and Cointreau. Angostura bitters don't lend much bitterness but their spices dominate. Twist is essential.
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Confederation Bridge

1 1⁄2 oz Rye, Bulleit
1⁄2 oz Cynar
1⁄2 oz Drambuie
1⁄2 oz Bianco Vermouth, Dolin
1 ds Bitters, Angostura
1 twst Orange peel (expressed and discarded)
Instructions

Stir and strain into a cocktail glass. Twist an orange peel over the top and discard the peel.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Backbar, Somerville, MA.
Source reference

http://cocktailvirgin.blogspot.com/2013/01/confederation-bridge.html

Curator rating
Not yet rated
Average rating
4 stars
(23 ratings)
From other users
  • Nice, spicy, pleasant but somewhat forgettable. — ★★★
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DrunkLab commented on 3/25/2013:

Made this this evening after Stew Ellington gave it five stars on his book's Facebook page. I liked it, but not as much as other drinks using the rye/Cynar combo. The honey/anise from the Drambuie is very prominent to my palate, and the Dolin blanc lightens the drink and adds subtle herbal notes to go with the Cynar's, which mostly manifests in the bitter-ish aftertaste. I used Rittenhouse and got a lot of dill; I imagine this would only be increased by the original's Bulleit. Very good cocktail for those who want a lighter but still very flavorful rye drink, but I found myself craving the darker notes of a Little Italy or Black Lodge.

Honky and the Donkey

1 oz Mezcal, Del Maguey Vida
1 oz Amontillado Sherry, Lustau Dry Amontillado
1⁄2 oz Bénédictine
1⁄2 oz Aromatized wine, Cocchi Americano
1 ds Orange bitters, Angostura Orange
Instructions

Stir, strain, rocks

Yields Drink
Authenticity
Authentic recipe
Creator
Misty Kalkofen, Brick and Mortar, Boston
Source reference

Drink and Tell: A Boston Cocktail Book

Curator rating
Not yet rated
Average rating
4 stars
(26 ratings)
From other users
  • Delicious even with two subs (necessity rather than by choice) : Yellow chartreuse for Benedictine Regan's for Fee's
  • Accidentally put drambuie instead of Benedictine so added that too and still pretty good. Tried again with Benedictine and didn't like it as much!
  • Tasty for sure, grape is very present on the sip. Much as I love Cocchi Americano, I suspect something more bitter may better fill this role, or I should use Regan's instead of Fee's for the orange bitters!
  • Sophisticated and well-balanced (Vida held in check).
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Change Up

3⁄4 oz Gin, Hendrick's
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄3 oz Lemon juice
1 ds Campari
Instructions

Srir with ice, strain into chilled cocktail glass, garnish with lemon

Notes

Based on a tailspin.
Found the original too sweet, so added lemon and used a less sweet vermouth

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Super herbally, sweet and sour. Pretty enjoyable.
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Kclawsonstone commented on 8/28/2021:

Made with Hayman's Old Tom Gin to complement the Green Chartreuse. Something a little different to sub in instead of a Negroni.

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