Cyanara

2 oz Cynar
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup
2 lf Basil
5 lf Mint
1 twst Lime peel (as garnish)
Instructions

Shake, cocktail coupe, garnish with lime twist

Yields Drink
Authenticity
Authentic recipe
Creator
Joe Hines, Denver CO
Source reference

http://cocktailvirgin.blogspot.com/2012/09/cyanara.html

Curator rating
Not yet rated
Average rating
4.5 stars
(12 ratings)
From other users
  • Cynar and lemon are always great. I garnished with additional leaves. — ★★★★★
  • Cynar- sour, minty
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shadowkirby commented on 2/26/2022:

Great cocktail! Very well balanced and the basil and mint work really well with the cynar to brighten it up.

Deep Six

2 oz Cynar
1⁄2 oz Lemon juice
1⁄2 oz Demerara syrup
2 spg Mint
1 pn Salt
Instructions

Shake and strain into glass

Yields Drink
Authenticity
Authentic recipe
Creator
Palmer Matthews, Drink, Boston MA
Source reference

http://cocktailvirgin.blogspot.com/2012/10/deep-six.html

Curator rating
Not yet rated
Average rating
Not yet rated
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Monks Thistle

2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Cynar
1⁄2 oz Water
2 ds Orange bitters, Regans' orange bitters
Instructions

Stir with ice and strain into a cocktail glass.

Yields Drink
Authenticity
Authentic recipe
Creator
Ryan Lotz, Lineage, Boston MA
Source reference

http://cocktailvirgin.blogspot.com/2011/04/monks-thistle.html

Curator rating
4 stars
Average rating
4 stars
(5 ratings)
From other users
  • Quite sweet, though the sophistication of the flavors keeps it interesting.
Similar cocktails
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lesliec commented on 8/10/2018:

This is nice. I looked at it and thought 'Water? Why not just rely on the dilution as the ice melts?' but it's really good, well-balanced, as written.

Harvey Weissbanger

1 oz Vodka, Stolichnaya
1⁄2 oz Galliano
1⁄2 oz Dry vermouth, Dolin
3 oz Weissbier, Dennison's (Keep Separate)
1 oz Orange juice
1⁄2 oz Lemon juice
1⁄2 oz Clove Syrup (Homemade)
1 Egg white
1 ds Bitters, Angostura
1 twst Orange peel (as garnish)
Instructions

In a Collins glass, add the 2.5-3oz of Weissbier. Separately, in a mixing glass, add all remaining ingredients.

Dry Shake, then add ice and shake again.

Strain into a fresh glass and allow the egg white to separate completely. Then slowly combine the mixture into the Collins with the beer. This allows you to control how much of the frothy head you get over top.

Orange Zest/Garnish. Enjoy.

Notes

Dennison's Weissbier from Toronto, ON, Canada works the best.

History

I used to make Harvey Wallbangers for my Grandfather, Harvey. I'm fairly certain he only liked them because of the name.

The name came to me before the cocktail, but after a few Google searches, it turned out, I wasn't the first bartender to take a crack at this, but all the recipes I found weren't up to snuff.

Banana's, Cloves & Coriander are the primary notes on the nose for Weissbier. So, the Clove Syrup acts as the bridge between the two and blending the Lemon & Vanilla from the Galliano sort of creates a complicated substitute for the Banana.

Constant Sorrel (Left), Harvey Weissbanger (Right)
Yields Drink
Year
2013
Authenticity
Altered recipe
Creator
Eric Bourque, Hopgood's Foodliner, Toronto, ON, Canada
Curator rating
Not yet rated
Average rating
Not yet rated
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L'Amour de L'Or

1 1⁄2 oz Ginger liqueur, Domaine de Canton
1 oz Bourbon, Maker's Mark 46
1⁄2 oz Lemon juice
3 oz Champagne (Blanc de Blancs)
1 twst Lemon peel
Instructions

Shake Canton, bourbon and lemon juice with ice; pour into chilled coupe glass. Add champagne, and garnish with a twist.

Notes

I used a Blanc de Blancs champagne because a sparkling chardonnay will have stronger apple and lemon notes.

I replaced the original brandied cherry garnish with a twist of lemon--I felt the flavor and appearance was more appropriate with the addition of champagne

History

A fizz take on Domaine de Canton's "The Gold Rush"--itself basically an altered cold version of a Hot Toddy. I did, however, change the bourbon to Maker's 46, because its stronger vanilla and oak flavors prevented the muting of whiskey notes when combined with champagne

Picture of L'Amour de L'Or
Yields Drink
Year
2013
Authenticity
Altered recipe
Creator
Jason Westplate
Source reference

http://m.saveur.com/article/recipes/Ginger-Gold-Rush-Cocktail

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Quite good made with orange Amaro sparkling wine
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Last Nights of Paris

1 oz Rye
1 oz Sweet vermouth, Cocchi Vermouth di Torino
1 oz Aveze
1 bsp Maraschino Liqueur, Luxardo
1 bsp Lemon juice
2 Blackberry
Instructions

Muddle 2 blackberries with Maraschino and lemon juice. Add rest of the ingredients and ice. Stir and double strain into a rocks glass with fresh ice. Garnish with an orange peel-blackberry flag on a cocktail pick.

Notes

Frederic Yarm's entry for the 2013 Avèze Cocktail Competition.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Frederic Yarm, cocktail virgin slut.
Source reference

http://cocktailvirgin.blogspot.com/2013/07/last-nights-of-paris.html

Curator rating
Not yet rated
Average rating
4.5 stars
(7 ratings)
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Shawn C commented on 12/13/2022:

Just what I was looking for, I had some blackberries that were begging to be muddled and was thinking about something with rye. This is sort of a riff on the Boulevardier base, using Aveze with the berries/Marschino/lemon juice taking it beyond. A wide cast of flavors alternate for attention from the sip through mid palate, while the Aveze provides the uniting center and bitterness that transitions gently into the finish.

Chet Baker

2 oz Rum
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Honey syrup
2 ds Bitters, Angostura
Instructions

Stir with ice, strain, over ice in rocks glass.

Notes

Original recipe called for a sugar lump, but I prefer it less sweet so make it with recipe above

Yields Drink
Year
2005
Authenticity
Altered recipe
Creator
Sam Ross, Milk and Honey
Source reference

as adapted in the Mr Boston Cocktail Guide

Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • Made to original spec in comments, with Don Q Anejo and M&R. An enjoyable alternative to a rum old fashioned.
  • Delicious with flor de cana 12 — ★★★★★
  • Rum Strain over Ice
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DrunkLab commented on 7/01/2013:

The original's by Sam Ross, Milk & Honey NYC, 2005. The recipe in his Bartender's Choice app also omits the sugar lump and is actually dryer than the version here:

2 oz aged rum
1 barspoon honey syrup
2 barspoons sweet vermouth
2 dashes Angostura

Morphin' Time

1 1⁄2 oz Rye
3⁄4 oz Becherovka
1⁄2 oz Lemon juice
1⁄2 oz Honey syrup (1:1)
History

Metamorphosis + Rye = Delicious... My take on Eastern Standard's phenomenal cocktail.

Yields Drink
Authenticity
Altered recipe
Creator
Christopher Bevins, via Eastern Standard
Curator rating
Not yet rated
Average rating
4.5 stars
(10 ratings)
From other users
  • Bitterness of the Becherovka--quite gentle--gives this a strong lemon zest flavor. Some complexity but super accessible. Friend suggested a salted rim which might be worth trying next time. — ★★★★★
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Michigander

1 oz Apple brandy, Lairds Bonded (or Applejack)
1 oz Cynar
3⁄4 oz Lemon juice
3⁄4 oz Honey syrup (2:1)
1 twst Grapefruit peel (Garnish)
Instructions

Shake, strain, DOF, rocks, garnish.

History

Per his comment at the Reference link, Schiffer may actually prefer Applejack, but never definitively answered one way or the other.

Yields Drink
Authenticity
Authentic recipe
Creator
Jason Schiffer, 320 Main, Seal Beach, CA
Source reference

http://cocktailvirgin.blogspot.com/2011/11/michigander.html

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Apple and honey
  • A little on the bitter side. Maybe leave out the grapefruit peel or up the applejack.
  • Autumn Cocktails sub Cynar for dry vermouth or aperol
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DrunkLab commented on 12/12/2013:

Really very nice. Rich and flavorful but not too high alcohol. I cut back the honey to half an ounce and found it rich enough. I skipped the grapefruit garnish, but got a grapefruit flavor anyway, and think it would have been a good addition. The bonded was the right choice for me.

fmoehl commented on 10/27/2021:

Great drink. Lowered honey syrup to 1/2 oz. Used 1.25 oz. Calvados Fine. *****

Detroiter

3⁄4 oz Apple brandy, Lairds Bonded
3⁄4 oz Cynar
3⁄4 oz Lemon juice
3⁄4 oz Honey syrup (1:1)
2 oz India Pale Ale (Stone IPA, divided)
1 twst Grapefruit peel (Garnish)
Instructions

Reserve 1 oz. IPA. Briefly dry shake remaining liquids to flatten beer. Shake again with ice, strain into old fashioned glass. Top with reserved IPA and enough ice cubes to fill, then garnish.

History

Castillo's evolution of his co-worker's drink (Jason Schiffer's Michigander).

Yields Drink
Authenticity
Authentic recipe
Creator
Dave Castillo, 320 Main, Seal Beach, CA
Source reference

http://blogs.kcrw.com/goodfood/2013/01/the-rise-of-the-beer-cocktail/

Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
From other users
  • Refreshing and well considered.
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Bevx commented on 9/14/2013:

I was in Southern California this week, and had an opportunity to try this at 320 Main, made by Castillo himself... A truly phenomenal drink. Dave and the rest of the staff were great hosts (we even went back the next day to sample a bit more of their drink menu); I look forward to visiting again next time I travel out there... In the meantime, I gotta pick up some Stone IPA...

bartenderkyle commented on 9/15/2013:

320 is such an amazing place, it was my second home before I became a dad. Great drinks without a hint of pretentiousness. If you're able to go again I highly suggest getting the Crippled Creek. I'm not sure if it's on the menu anymore, but it's a really unique drink that's savory and mustardy. Completely blew my mind.

Bevx commented on 9/15/2013:

That's the one I had the next day! I had a bit of trepidation -- bourbon, cucumber, pomegranate molasses and mustard seed are not things I would think to put together. Unique, yes; and also delicious!

bartenderkyle commented on 9/16/2013:

Looks like Rafa beat me to it, but it I was going to say that there is actually something like 1/2 tsp of mustard in it.

PGman commented on 3/07/2025:

I used an excellent Michigan craft IPA (Bell’s Two Hearted, 7% ABV) that made this cocktail sing

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