Hearts On Fire

1 1⁄2 oz Old Tom Gin, Ransom
1⁄2 oz Cynar
1⁄2 oz Maraschino Liqueur, Luxardo
1⁄2 oz Lemon juice
Instructions

Shake; double strain into coupe. No Garnish

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Adam Fortuna, Artusi, Seattle WA
Curator rating
Not yet rated
Average rating
3 stars
(12 ratings)
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The Blind Banker

1 1⁄2 oz Gin (Lapsang Souchong tea infused)
3⁄4 oz Cynar
3⁄4 oz Lemon juice
1⁄2 oz Demerara syrup
1 twst Lemon peel
Instructions

Shake, up, coupe or sour glass, garnish.

Notes

For the infusion: steep a Lapsang Souchong teabag in gin for 5-10 minutes. Squeeze out bag before discarding.

History

Second in a series of cocktails inspired by the BBC's "Sherlock."

Yields Drink
Authenticity
Your original creation
Creator
Christopher Bevins
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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  • Norma Jean — Gin, Cynar, Lemon juice, Simple syrup, Mint
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  • The Ferryman — Gin, Cynar, Ginger liqueur, Celery bitters, Lemon juice, Lime juice
  • Hearts On Fire — Old Tom Gin, Cynar, Maraschino Liqueur, Lemon juice
  • Village Green — Gin, Cynar, Herbal liqueur, Lemon juice, Oregano, Lemon peel
Bevx commented on 5/09/2013:

Thanks a lot!... This is one of those rare ones where I felt I nailed it on the first try... Which was fortuitous, since I was down to my last lemon!... Originally, I'd planned on Green Chartreuse as the modifier, but as I was reaching past the Cynar for it, I decided on a last-minute change. Glad I did, as the vegetal Cynar plays off the smoky tea wonderfully.

Renaissance Negroni

1 1⁄2 oz Gin, Plymouth
1 oz Germain-Robin Liqueur de Poete
3⁄4 oz Campari
1 twst Orange peel
Instructions

Stir, strain, garnish. Served up.

Yields Drink
Year
2005
Authenticity
Authentic recipe
Creator
Duggan McDonnell at Frisson
Source reference

http://www.sfgate.com/wine/cocktailian/article/A-negroni-waxes-lyrical-…

Curator rating
Not yet rated
Average rating
Not yet rated
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  • Baldwin's Bride — Gin, Bianco Vermouth, Apricot liqueur, Peach liqueur, Campari

Rickey Ricardo

1 1⁄2 oz Gin
1⁄2 oz Bitters, Angostura
3⁄4 oz Lemon juice
2 sli Cucumber (one as garnish)
3 oz Club soda
1 sli Lemon (as garnish)
1 sli Lime (as garnish)
Instructions

Shake gin, one slice cucumber, bitters, and lemon (including hull) briefly to combine, then strain over fresh ice into a Collins. Top with soda, serve with straw. Garnish with lemon wheel, lime wheel, and cucumber slice.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • That's a lot of Angostura!
  • I wonder if a little sweetener of some kind would make it even better. — ★★★★
  • Not bitter, just bracingly dry and refreshing. Long finish. More-ish.
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  • Tom Collins — Gin, Club soda, Lemon juice, Simple syrup
  • Violet Fizz — Gin, Crème de Violette, Soda water, Lemon juice, Sugar
drinkingandthinking commented on 7/03/2024:

unique, not too bitter, almost savory but definitely needs a hint of sweet to balance and enhance flavors. I added 1/2 falernum to soften and keep the spice going with 2 dashes celery bitters to maintain the savory. Worth continuing to experiment.

Barefoot in the Dark

1 oz Blended Scotch, Famous Grouse
1⁄2 oz Islay Scotch, Laphroaig
3⁄4 oz Campari (fat)
3⁄4 oz Swedish Punsch, Kronan (fat)
1⁄2 oz Cynar
1 twst Orange peel
Instructions

Stir, strain, up, twist.

Notes

A riff on the Boulevardier and Maks' own Last Mechanical Art (an equal parts drink of Del Maguey Chichicapa, Cynar, Punt e Mes, and Campari). Maks seems to specialize in drinks whose recipes read like dares.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Maksym Pazuniak, Counting Room, Brooklyn, NY.
Source reference

http://cocktailvirgin.blogspot.com/2012/08/barefoot-in-dark.html

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Sweet, peety, with Campari's bitterness in the background
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  • Papa Was a Rodeo — Mezcal, Cognac, Cynar, Curaçao, Peychaud's Bitters, Orange peel
  • Library Card — Scotch, Bonal Gentiane Quina, Cynar, Apricot liqueur, Orange peel
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The Arbitrary Nature of Time

1 1⁄4 oz Rye, Wild Turkey 101
1 oz Campari
3⁄4 oz Cherry Liqueur, Cherry Heering
1 ds Orange bitters, Regans' orange bitters
2 ds Bitters, Bittermens Xocolatl Mole
1 twst Orange peel (as garnish)
Instructions

Stir, strain, rock, twist.

Notes

As Wild Turkey 101 rye is not currently available, substitute Rittenhouse 100 or a mix of Rittenhouse and Wild Turkey 81.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Maksym Pazuniak, New Orleans, LA.
Source reference

http://cocktailvirgin.blogspot.com/2012/10/arbitrary-nature-of-time.html

Curator rating
Not yet rated
Average rating
4 stars
(47 ratings)
From other users
  • Cherry chocolate Boulevardier? Yes, please! It is a tad sweet, but so is a cherry chocolate sundae.
  • Upped the rye and decreased the campari for better balance, but a delicious bitter cocktail that I'll definitely enjoy again.
  • Nice color, nice bittersweet flavor. A bit sweet but made it with Bulleit Rye, must try again with a higher proof rye. — ★★★★
  • Sweetness, chocolate, and Campari bitterness dominate. Like a Bombardier with cherry in place of coffee.
  • Bitter, delicious. A bit sweet. Not sure how to make less sweet other than up the rye. — ★★★★
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Dan commented on 1/13/2015:

Very nice. The ingredients seems like naturals on paper, and are in the glass. A touch sweet. 1/2 oz dry vermouth balances nicely.

MOJO1229 commented on 12/02/2016:

A tasty cocktail with a Negroni-like taste, yet it is not a Negroni variant. A comment was made about the drink being somewhat sweet. Personally, I found the sweetness from the Cherry Heering to be off-set by the bitterness of the Campari. All this week, I searched Kindred Cocktails for a new drink that I would find very satisfying--all totaled that came to about five or six drinks, with none satifying my quest for a good cocktail. That is until I stumbled upon "The Arbitrary Nature of Time." This cocktail ended my nearly week-long quest for a satisfying one. I believe imbibers who enjoy a good Negroni, will definitely enjoy this drink. Personally, I rated this drink at 4.

For those who find this drink too sweet, I would not add dry vermouth as one person suggested. I would simply reduce the amount of Heering. Perhaps reducing the amount from 1 oz to 3/4 oz would be a good starting point. Then, if its not sweet enough, you can add a little more, until you attain the level of sweetness you like. It's always easier to add a little more, and not have to start all over; whereas, if you want less, you have to start from the beginning--often times tossing out a batch of expensive ingredients.

I suspect, however, that most people will be satisfied with the cocktail as given, and if not, simply reducing the amount of Cherry Heering will give them a cocktail they will not find too sweet, and will be able to enjoy.

Zachary Pearson commented on 12/03/2016:

A user flagged this - the recipe says shake and the cited link says stir. This looks like a drink that ought to be stirred to me, so I'm going to curate it. Thanks,  Zachary

MOJO1229 commented on 12/08/2016:

No wonder the drink tasted so good--I stirred it, not shook it--and I didn't bruise it either! Thanks for the update on this tasty cocktail.

applejack commented on 1/02/2020:

Looking to use up some Cherry Heering as we had two nearly full bottles of it open; revisited this one as I haven't made one in years since I got the Beta Cocktails book (and it uses 3/4 ounce of Cherry Heering).  Used Rittenhouse instead of the WT 101 Rye; it was very enjoyable, with nicely balanced bitter chocolate notes but maybe lacking that last bit of complexity that would bump it from 4 stars to 5 stars for me.  I'm surprised some thought this was too sweet, I didn't find it that way--it's less sweet than a Negroni or equal parts Boulevardier--and I'd like to think I have a somewhat middle of the road to dry-ish palate (though I've been known to have a heavy hand with my bitters dashes at times).

The Flight of the Negroni

The Negroni is indomitable. Attack it with skewed ratios, and it rallies. Violate the ingredients, and it stubbornly persists. I can’t think of another drink that you can screw up so thoroughly and still enjoy the result.

This history of the Negroni is disputed, but probably dates to 1919, where the Americano was stiffened by substituting gin for the soda water. Regardless of exactly who created the drink and when, the Negroni is the King of bitter cocktails. If you spy a bottle of Campari on the backbar, the bartender probably knows how to make a Negroni.

Dewey D.

2 oz Rye, Old Overholt
3⁄4 oz Sherry, Lustau East India Solera
1⁄2 oz Aperol
2 ds Bitters, Angostura
Instructions

Stir with ice and strain into a chilled coupe, garnish with an orange twist

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Don Lee
Source reference

The PDT Cocktail Book

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
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theglees commented on 8/20/2014:

Enjoyed. Don't overdo the Angostura and the orange twist is a must.

'Ti Leaves

1 oz Rhum Agricole (white)
1 oz Bison grass vodka
1⁄2 oz Bianco Vermouth
1⁄2 oz Ginger syrup (jaggery sugar)
3 oz Green tea (matcha, chilled)
1 wdg Pineapple (as garnish)
Instructions

Build in copper mug or tall glass over ice, stir, serve.

Notes

Variant: 1 oz rhum 1 oz bison grass vodka, and replace blanc vermouth with 3/4 ounce of fresh-pressed apple juice. Keep the teas the same.

History

Inspired by the green tea and pineapple aromas of jaggery sugar, and in turn by the grassy and 'green' aromas of good matcha tea, matched here to green and grassy spirits.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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Carolina Julep

2 oz Apple brandy, Carolina House
1 oz Rye, Templeton Rye
1⁄2 oz Demerara syrup (2:1)
10 Mint (leaves)
Instructions

In a julep cup lightly muddle the mint and syrup to release the oils. Top with crushed ice and pour over brandy and rye. Stir until cup frosts. Top with more crushed ice. Garnish with a 'slapped' sprig of mint.

History

Altered from the Prescription Julep

Yields Drink
Authenticity
Altered recipe
Creator
El Jefe
Source reference

David Wondrich's Imbibe!

Curator rating
Not yet rated
Average rating
5 stars
(8 ratings)
From other users
  • Equal parts of Calvados and Rye. More mint.
  • Used Laird's Applejack (1.25 oz) and Sazerac rye (1.25). Also 13 mint leaves. Great drink. Rate 5.0
  • Would like to try this and a version subbing peach brandy.
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El Jefe commented on 5/07/2013:

These (along with Wondrich's Prescription Julep) were HUGE hits and the Derby part last weekend.

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