District 2

2 oz Bourbon
1 oz Pomegranate Liqueur, Pama
1⁄2 oz Lemon juice
1⁄4 oz Simple syrup
Instructions

Shake/strain/up/cherry garnish

YieldsDrink
Year
5/13/11
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Very nice, great for holidays.
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The Works Margarita

1 1⁄2 oz Tequila
1⁄2 oz Mezcal
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Lemon juice
1⁄2 oz Lime juice
1 bsp Agave syrup
Instructions

Shake, strain. No garnish.

Notes

Contains both tequila and mezcal, both kinds of typically-found sweet and both kinds of typically founder sour.

The Malcolm Lowry is a little like this, but swaps tequila for rum and has no lemon juice.

YieldsDrink
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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Mizz Mazza

1 1⁄2 oz Campari
1⁄2 oz Eau de vie of Douglas Fir
1⁄2 oz Gin
1⁄2 oz Ginger liqueur, Domaine de Canton
1⁄2 oz Lemon juice
Instructions

Shake and strain into a chilled cocktail glass.

Picture of Mizz Mazza
2011 Kindred Cocktails
YieldsDrink
Authenticity
Your original creation
Creator
Stew Ellington and Dan Chadwick
Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
From other users
  • Made with lemon rather than dry vermouth — ★★★★
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Dan commented on 12/04/2012:

I was out of dry vermouth, so I sub'd lemon juice. It was absolutely delicious. I would be curious to compare with dry vermouth, as the lemon added more acidity and citrus background than the vermouth would. I'm not sure how wine would play with the ginger and fir.

Glad you like the lemony version, Dan. I'll have to try that. Would be interested to get your impression of the vermouth version.

Dan commented on 12/07/2012:

I tried a direct comparison of the recipe as written with dry vermouth and substituting lemon juice. I definitely preferred the lemon version. For my taste, the vermouth version doesn't have enough acidity for the sugar in the Campari to come across as medicinal. I think we have an association with sweet and bitter flavors as medicinal, whereas sweet/sour plus bitter is delightful.

I just did a side-by-side and still like them both a lot, though I might like the lemon version a bit more. My wife, a Campari purist, prefers the vermouth version. I mixed both of these as up cocktails. I'm going to try to get the cocktail's namesake to try the lemon version and see what she thinks.

M'K, the cocktails namesake has ruled in favor of the lemon version. You win again, Chadwick! I'm going to update the recipe accordingly. We'll take joint custody.

Riviera Sun

2 oz Aromatized wine, Lillet Blanc
1⁄2 oz Triple sec, Cointreau
1⁄4 oz Pistachio liqueur, Pistache
Instructions

Shake in a Boston mixer with ice cubes, etc. etc. One pistachio nut to garnish.

Notes

Pistache has a fairly honest pistachio flavor, though it's a bit treacly and one-note, and the vivid green color is a little psychedelic. Another nut liqueur might make for a better cocktail.

History

My friend inherited a bottle of Pistache pistachio liqueur (made--but now discontinued--by the makers of Cointreau), which he gave to me, since he had no idea what to do with it. This is a first shot at a worthy use.

YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
Jonathan Powers, Montreal, Quebec, Canada
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • Anyone have a quarter ounce of Dumante Verdenoce (I can't seem to find it in Quebec) they'd be willing to spend on a worthy experiment?
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Holidays in Manhattan

2 oz Applejack, Lairds
1 oz Ginger liqueur, Domaine de Canton
2 ds Bitters, Fee Brothers Cranberry
1 ds Bitters, Angostura
1 Cherry, Luxardo (as garnish)
Instructions

Stir, strain, cocktail glass

History

An ode to a Manhattan with holiday flavors.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Lynn Pilewski, Taylors, SC
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • I used a Tillen Farms Bada Bing cherry for garnish.
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The Heim Lick

2 oz Rye, Rittenhouse 100
1 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Bénédictine
Instructions

Stir and strain into a chilled cocktail glass.

Picture of The Heim Lick
2011 Kindred Cocktails
YieldsDrink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • A touch too sweet. Will try again with adjustment. — ★★★★
  • winter 's coming
  • A Manhattan variation, in much the same way as Bolinger is a sparkling wine variation.
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Herbal Sour

1 oz Rye
2 spg Tarragon
2 spg Basil
2 spg Mint
1 oz Simple syrup (Earl Gray Infused)
1 oz Lemon juice
1 Maraschino cherry
Instructions

In saucepan, heat simple syrup with earl gray and herb sprigs over low heat. Crush leaves with a muddler as you stir. Filter. Put syrup in mixing glass and add fresh lemon juice, rye, and ice. Shake for 15 seconds. Pour into cocktail glass. Garnish with cherry and lemon slice.

Notes

May substitute Bourbon

YieldsDrink
Authenticity
Unknown
Source reference

Wine Spectator

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • 1.5 oz bourbon .75 oz. lemon and simple
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I increased the whiskey to 1.5 oz. , decreased the lemon juice and herbal simple syrup to .75 oz. each.

Aster Family Flip

1 1⁄2 oz Cynar
1 oz Lemon juice
1⁄2 oz Orgeat (bg reynolds)
1 Whole egg (*)
4 dr Bitters
Instructions

Shake once without ice and once with. Strain into a cocktail glass and garnish with drops of Angostura Bitters.

Notes

(*) Note that the original, the Aster Family Sour, calls only for egg white.

History

Flip version of the Aster Family Sour. (The sour is by Rob Roy's Zane Harris from Food & Wine: Cocktails 2011.)

YieldsDrink
Year
2012
Authenticity
Altered recipe
Creator
Frederic Yarm
Source reference

https://cocktailvirgin.blogspot.com/2012/04/aster-family-flip.html

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
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Thanks for the clarification. I have curated to list you as the creator with your blog link for the reference. I have added the note about the original recipe that was the inspiration. Since this is a single ingredient variation of an existing recipe, I am listing it as an "altered recipe", although since it has its own name, I could have listed it as "authentic"...it is both.

Brown Mountain Lights

1 oz Bourbon, Maker's Mark
1⁄2 oz Pear liqueur, Marie Brizard
1 oz Lemon juice
1 oz Egg white
3⁄4 oz Maple syrup
2 ds Bitters, Fee Brothers Old Fashion
Instructions

Dry shake, chill & strain into chilled coupe. Garnish with nutmeg & cinnamon.

Brown Mountain Lights
2012, The Main Street Pizza Co
YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
Laura Cloer, The Main Street Pizza Co., Johnson City, Tennessee
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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