Wilde Heart

1 1⁄2 oz Irish whiskey, Black Bush
3⁄4 oz CioCiaro
1⁄4 oz Cherry Liqueur, Cherry Heering
1 twst Orange peel (as garnish)
Instructions

Combine ingredients in a mixing glass and fill with ice. Stir until chilled. Strain into chilled cocktail glass and garnish with an orange peel.

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Brandon Josie, 15 Romolo, San Francisco, CA
Source reference

Imbibe Magazine Sept/Oct. 2011; https://temperedspirits.com/2011/11/12/wilde-heart/

Curator rating
Not yet rated
Average rating
4.5 stars
(18 ratings)
From other users
  • Date:May 07, 2023 excellente. Ginger would like
  • Very tasty! I used Jameson because that's what I had. A tad on the sweet side - next time, I might increase the whiskey, or cut back the cherry liqueur. — ★★★★★
  • We subbed Aperol in for the CioCiaro; could probably reduce Aperol amount closer to .5 oz next time. Lovely color. — ★★★★★
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Spaghetti Western, Bon Vivants

1 1⁄2 oz Bourbon
1⁄2 oz Campari
1 oz Lemon juice
1⁄2 oz Rich simple syrup 2:1
4 Sweet 100 cherry tomatoes
1 pn Salt
1 1⁄2 oz Beer, Tecate
Instructions

Muddle tomatoes, add everything else, except beer. shake. fines strain into a footed pilsner glass. Add beer and fresh ice to fill the glass. Garnish with lemon peel/tomatoe flag.

Notes

Can substitute bourbon with Rye whiskey or Reposado Tequila.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Scott Baird & Josh Harris, 15 Romolo, San Francisco, CA
Source reference

Imbibe Magazine Sept/Oct. 2011

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Amazona

2 oz Cachaça, Sagatiba Velha
1 1⁄2 oz Coconut milk
3⁄4 oz Lime juice
3⁄4 oz Ginger syrup
2 ds Bitters, Angostura
Instructions

Shake hard and double strain into ice-filled collins. Garnish with lime wheel and grated nutmeg

Yields Drink
Authenticity
Authentic recipe
Creator
Scott Baird, 15 Romolo, San Francisco, CA
Source reference

The Tasting Panel Magazine, Jan. 2010

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Luxurious and thick.
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Pan Am

1 oz Rum, Banks 5 Island
1⁄2 oz Aperol
1⁄2 oz Dry vermouth
1⁄2 oz Passion fruit syrup
1⁄2 oz Lime juice
1 ds Rhubarb bitters
1 wdg Lime (scored)
Instructions

Shake, strain, coupe, garnish with scored lime.

History

Inspired by a slide of a cocktail I've never tried and don't know the proportions to (see source reference), I took the Spiritual American and made it, uh, spirituous.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Source reference

bit.ly/10b62Lh

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Like a passion fruit Hemingway Daq. Nicely tart. Experiment with different ratios; dry vermouth only shows up at the very end. Sweet sip, sour and lightly bitter swallow with a grapefruit accord. Peychaud's is nice too.
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Starfish & Coffee

1 1⁄2 oz Bourbon
3⁄4 oz Aperol
1⁄2 oz Lemon juice
1 t Blackberry preserves
1 ds Grade B maple syrup
1 Egg white
3 dr Coffee Pecan Bitters (as garnish)
1 Star anise (as garnish)
Instructions

Dry shake with Hawthorne sprig, shake again with ice, double strain into coupe. Pattern bitters on foam. Float star anise pod (starfish) on foam.

Notes

Fat wash for extra applause. The final drink should be the color of the Purple One.

History

All of us were ordinary compared to Cynthia Rose.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Emperor Norton

3⁄4 oz Batavia Arrack, Van Oosten
3⁄4 oz Fernet Branca
1⁄2 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Ginger syrup (spicy)
3⁄4 oz Lime juice
1⁄2 oz Demerara Rum, Lemon Hart 151 (as float)
Instructions

Shake, strain, rocks, garnish, float.

History

Norton I, né Joshua Norton, was a 19th Century San Francisco vagrant and beloved social fixture who declared himself Emperor of the United States and Protector of Mexico, a declaration indulged by San Francisco high society and lovers of the odd and extraordinary alike. I honor His Imperial Majesty with an appropriately eccentric and elaborate drink befitting the breadth and grandeur of his Empire, with a notable appearance by Fernet Branca, his capital city's equally unusual and beloved amaro of choice.

His Imperial Majesty Norton I.
Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • Pisco would be appropriate too
  • 1st sip was a bit too much, but after that I appreciated the balancing of these funky ingredients.
  • Absinthe over rum
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Craig E commented on 3/17/2020:

Would a lime twist or lime wheel be the intended garnish mentioned in the instructions?

Pompadour (Telegraph)

1 1⁄2 oz Pineau des Charentes (Rosé)
1 oz Demerara Rum, El Dorado 15
1⁄2 oz Rhum Agricole, Neisson blanc
1 ds Bitters, Bittermens Xocolatl Mole
1 twst Lemon peel
Instructions

Stir, strain over fresh ice, express and drop in twist.

History

Update of the Parisian classic.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Telegraph, Chicago, IL.
Source reference

http://www.seriouseats.com/recipes/2012/07/telegraphs-pompadour-rum-coc…

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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Upgraded Grasshopper

1 1⁄4 oz Cream (mint infused, see note)
1 oz Cognac
1 oz Añejo rum
1⁄2 oz Crème de Cacao
2 ds Bitters (mint bitters)
2 ds Chocolate bitters (or mole bitters)
2 spg Mint (as garnish)
Instructions

Shake all ingredients hard till good and frothy. Pour over an ice-filled highball glass. Garnish.

Notes

To make the mint cream, take 1/2 cup heavy cream and 1/2 cup clean mint leaves, combine, and rest in the refrigerator for 2 days. Strain through a fine mesh strainer and discard mint. This is an adult version of a classic dessert drink.

Yields Drink
Authenticity
Authentic recipe
Creator
Jeff Lucas
Source reference

http://www.seriouseats.com/recipes/2013/03/grasshopper-cocktail-upgrade…

Curator rating
Not yet rated
Average rating
2 stars
(2 ratings)
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Zachary Pearson commented on 3/29/2013:

Curated this. To bring it in line with the citation, changed 1 1/4 oz mint to 1 1/4 oz mint infused cream. Changed 2 dashes mint to 2 dashes mint bitters. Removed copyrighted caption and replaced it with instructions for making the mint cream.

Neel M commented on 3/29/2013:

Thanks, teaches me not to be hasty in my submissions. :)

Peat Rose

1 1⁄2 oz Apple brandy, Clear Creek
1 oz Bourbon, Buffalo Trace
1⁄2 oz Lemon juice
3⁄4 oz Grenadine
2 ds Bitters, Fee Brothers Whiskey Barrel Aged
1 ? Scotch, Laphroaig (mist from misto atomizer)
1 twst Lemon peel
Instructions

Combine ingredients and shake
Double strain into cocktail glass
Mist with Islay scotch in atomizer
Lemon spiral for garnish

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Dylan Y. Little Rock, AR
Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
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Don Quixquote

2 oz Tequila, Partida Reposado
1⁄2 oz Elderflower liqueur, St. Germain
1 oz Lemon juice
1 ds Bitters, Fee Brothers Black Walnut
5 oz Stiegl Grapefruit Radler
Instructions

Combine tequila, st. Germain, lemon juice and bitters into mixing glass. Shake. Pour over clean ice into Collins glass lined with lemon wheels. Top with grapefruit radler.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Dylan Y. Little Rock, AR
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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