The Great Silence

1 1⁄2 oz Rye (High West Dbl Rye)
3⁄4 oz Aperol
1⁄4 oz Maraschino Liqueur
1⁄2 oz Lime juice
3 ds Absinthe
Instructions

Place all ingredients into shaker filled with ice- shake for 10-15 seconds then strain into a Coupe- garnish with a Lemon Twist.

Yields Drink
Authenticity
Unknown
Creator
Ciaran Wiese, 47 Scott, Tuscon, AZ
Source reference

http://www.highwest.com/

Curator rating
Not yet rated
Average rating
3 stars
(10 ratings)
From other users
  • Good one - try it with a comparison aperol split
  • pretty drink, but was a bit off. Made as described except rye, which I used Stagg 132 proof. Maybe that was the issue, but I think there are other challenges. Remixed with .5 campari, a bit better.
  • Candy-ish Rye Whiskey
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Grey commented on 5/31/2013:

Tried this with Bulleit, as it was the only rye I had around. I had everything else around (Aperol, Luxardo, well absinthe) so figued I'd take a stab. My guess is the drink requires the specified rye. It was a very confused drink as I made and tasted it. Somewhere between candy sweet and just too complex. I finished it no problem, so it's drinkable... but I don't see myself making it again.

MOJO1229 commented on 8/14/2017:

Given this drink's ingredients, I decided to make "The Great Silence" despite the earlier critical comments. Instead, I used those comments, and modified both the ingredients and the amount of certain ingredients. I used a "fat" 1 1/2 oz Rittenhouse rye (100 proof) instead of the Bulliet rye (90 proof). I, too, did not have the High West double rye, but I think my modificiation was a reasonable approximation--other than adding 2 oz of Rittenhouse rye. Also, I reduced the Aperol to 1/2 oz, but added 1/4 oz Campari to make the libation less sweet and to add some body to it. Finally, I added a "skinny" 1/2 oz lime juice (personal taste), for the absinthe I used St. George's Absinthe Verte. The result was a decent drink that I rate at 3.5. 

In the future, lacking the specified double rye, I will use a full 2 oz Rittenhouse rye, and 1/2 oz Campari, and 1/4 oz Aperol. I wiill stay with the "skinny" 1/2 oz lime juice. Perhaps these changes will nudge the rating closer to 4.0. My hunch is that even using the High West double rye, the best rating will be 4.0. Will I ever know? I doubt it!

MOJO1229 commented on 8/14/2017:



Making the changes I suggested in my prior comment, the resulting libation can easily be rated between 3.5 and 4.0, depending on the taster's preferences. Personally, I rate the modified "The Great Silence" at 3.8. How would you rate the original recipe vs my final modifications? I would be interested. Cheers!

Rangoon Fizz

2 oz Gin, Tanqueray
3⁄4 oz Ginger syrup (2:1 sugar to ginger juice)
1 oz Lime juice
9 dr Bitters, Angostura
5 spg Mint
2 oz Tonic water, Q
Instructions

Shake, strain into Collins, top with tonic, garnish with mint sprigs.

Notes

Toby: "The Q tonic is key as it is MUCH less sweet that normal tonic. Fever tree works as well."

Yields Drink
Year
2007
Authenticity
Authentic recipe
Creator
Toby Maloney, The Violet Hour, Chicago, IL.
Source reference

http://www.lthforum.com/bb/viewtopic.php?p=207401#p207401

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Egullet recommended
  • Refreshing. Ginger-ale-like.
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Antibes

1 1⁄2 oz Gin
1⁄2 oz Bénédictine
2 oz Grapefruit juice
1 sli Orange
Instructions

Fill two-thirds of a cocktail shaker with ice, add the liquid ingredients and shake vigorously. Strain into an ice-filled old-fashioned glass and garnish with the orange slice.

Yields Drink
Authenticity
Unknown
Creator
Jason Wilson, Washington Post, Washington, DC
Source reference

http://projects.washingtonpost.com/recipes/2007/05/30/antibes/

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Suggested by Johan
  • shook, strained, served up in chilled coupe with orange wheel
  • Made with Tanqueray, which dominated.
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Nice (by Way of Antibes)

2 oz Gin
1 oz Bénédictine
2 oz Grapefruit juice
2 oz Sparkling water (Preferably Apollonaris brand)
1 twst Lime peel (For garnish)
Instructions

Fill a cocktail shaker halfway with ice. Add the gin, Benedictine and grapefruit juice. Shake well, then double-strain into a highball glass filled with ice cubes. Top with sparkling water and stir gently. Garnish with the twist of lime peel.

Yields Drink
Authenticity
Authentic recipe
Creator
Jason Wilson, Washington Post, Washington, DC
Source reference

http://projects.washingtonpost.com/recipes/2013/05/01/nice/

Curator rating
Not yet rated
Average rating
2.5 stars
(5 ratings)
From other users
  • lacks depth. bitters maybe?
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Wander Back

1 oz Mezcal
1 oz Cynar
1 oz Sweet vermouth, Carpano Punt e Mes
1 twst Grapefruit peel
Instructions

Built in the glass. If you can't use PeM, use Martini Rosso. Antica just doesn't do it.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Joe Abeille
Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • Cynar takes over a bit, but Mezcal and sweet v compete. A little syrupy. Good tho.
  • Yet to try
  • This was a great drink. Had it during the 2015 Academy Awards. Earthy and a touch smokey. The vermouth and grapefruit cut into it just enough.
  • This is it: the Negroni with mezcal. Actually, a Berlioni with mezcal. But the deal is it's easy, and it's smoky, and it's intense, and it's delicious.
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saltdodge commented on 4/01/2014:

I was stunned by how good this was, used Martini and Rossi. Not an intuitive match to me but I'm an amateur.

jaba commented on 5/07/2014:

Wow. First time I've had the Mezcal and Cynar pairing and I can see why people say it's genius.

Faded Gentleman

2 oz Gin, The Botanist
1⁄2 oz Crème de Violette, Rothman & Winter
1⁄4 oz Islay Scotch, Octomore
1 bsp Gran Classico
2 ds Lavender bitters, Scrappy's Lavender
1 twst Lemon peel (as garnish)
Instructions

Stir for 30 seconds, strain into coupe, garnish.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
4 stars
(20 ratings)
From other users
  • Strangely delicious
  • Too much Islay for me, but Steve - who drinks the stuff straight - thought it was wonderful. — ★★★★★
  • A beautiful almost metallic look makes this among the prettiest drinks I've had. The taste is very good.
  • Made with Tanq, Laphroaig 10, and Campari. Odd as expected, but not unappealingly so. Smoke keeps the floralness honest.
  • Complex. Interesting. Strong.
  • probably the fanciest (i.e. most bizarre combo) i've attempted at home
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bza commented on 5/07/2013:

This is so wrong, yet seems so right.

Zachary Pearson commented on 5/07/2013:

Obviously Dan hasn't seen it yet - he loves drinks with a pile of creme de violette... There's an antique feel to this drink - violet and lavender and gentian from the Classico balanced by super leathery peaty Scotch. I think the gin could be subbed out (though I like it), as long as the Scotch is very very peaty, I think you'd be fine.

Thanks,

Zachary

eSports Chaebol commented on 10/14/2014:

This is an excellent and subtle cocktail that is still light and appealing to those often daunted by complex drinks. Personally, I prefer it with Creme Yvette as I find the Creme de Violette is a bit sweet for my tastes.

Dan commented on 10/15/2014:

Challenging. I admit that I swapped the amounts of the Violette and Gran Classico. Austere and floral. The gin and Islay works better than it has any right to. Worth summoning the courage to try -- maybe even more than once.

Zachary Pearson commented on 10/15/2014:

The gin and Scotch work well together because they're made by the same people. Glad y'all have liked this.

Thanks,

Zachary

Dan commented on 10/16/2014:

(sheepishly) Actually I use Beefeater and Laphroaig 10, although I did enjoy the Botanist. I'm not sure I got a ton of Islay out of it though.

jensck commented on 7/27/2017:

Brilliant. Benefits from a little extra Gran Classico.

dustinw84 commented on 2/20/2021:

I love Gran Classico and am always looking for new uses for it. Somehow, this all of these ingredients come together into something that is complex, balanced, and most importantly unique! It's always fun to find something that tastes so new after the ten tons of variations on the same handful of classics. Also, some kind of chemical reaction is happening in this drink that turns it a crazy color...maybe the violette and classico? 'Metallic' colored, from a previous comment is a good way to describe it. Anyway, it tastes good and also looks super cool. This would be a great surprise to make for someone who likes islay scotch, or to stretch what creme de violette can do for someone who likes aviations.

La Coloniale

3 oz Gin, Hendrick's
2 oz Ginger liqueur, Domaine de Canton
1 sli Cucumber (As garnish)
Instructions

Shake in an ice filled cocktail shaker; strain into a chilled martini glass. Garnish with a piece of fresh cucumber

Notes

*this drink is simple and a bit on the sweeter side--you can add a splash of lime to tone the sweetness down

History

Original Recipe by Anthony Dias Blue

Picture of La Coloniale
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Anthony Dias Blue
Source reference

http://www.domainedecanton.com/cocktail-recipes/gin/

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Was sweet; adding a little lime juice did mitigate but also diluted the interestingness.
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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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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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