Renegade

1 oz Mezcal, Del Maguey
1 oz Bourbon, Buffalo Trace
3⁄4 oz Herbal liqueur, Yellow Chartreuse
1 ds Orange bitters, Fee Brothers Orange
1 ds Bitters, Angostura
Instructions

Stir over ice until well chilled, pour in chilled cocktail/coupe. Garnish with orange twist

Notes

Specified Buffalo Trace, but I think it's only necessary to not use a high proof bourbon, I originally used Wild Turkey 101 and it over-powered the drink.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • This is simple and delicious! The yellow chartreuse is genius - it ties it all together. Cheers!
  • Strong and boozy with surprisingly strong citrus notes.
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Bologna Sour

1 1⁄2 oz Bourbon
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup
1 dr Bitters, Fee Brothers Old Fashion
1 bsp Amaro Montenegro
1 oz Lambrusco
Instructions

Shake all ingredients except for Lambrusco with ice and strain into a cocktail glass. Float the Lambrusco on top

Notes

Like a New York Sour but more Italian

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Chris Reeder, Cambridge, MA
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
From other users
  • Wanna try this -- but whazzat mean, "Like a New York Sour but more Italian" ????
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Fossicker

1 1⁄4 oz Cognac, Pierre Ferrand 1840
3⁄4 oz Rum, Privateer
3⁄4 oz Bärenjäger
3⁄4 oz Lemon juice
1 oz Lambrusco
Instructions

Shake all ingredients except for Lambrusco with ice and strain into a cocktail coupe. Float the Lambrusco on top.

Yields Drink
Authenticity
Your original creation
Creator
Chris Reeder, Cambridge, MA
Curator rating
Not yet rated
Average rating
Not yet rated
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Pearl Handle Gun

2 oz Rye, Bulleit
3⁄4 oz Hibiscus cordial
3⁄4 oz Lemon juice
1⁄2 oz Grapefruit juice
1⁄4 oz Allspice Dram, St. Elizabeth
1 ds Absinthe
Instructions

Shake well, strain over fresh ice in large rocks glass; garnish with half grapefruit wheel and fresh grated nutmeg.

Notes

Rich body, and mouthfeel. Balance of sweet, sour citrus, and tart hibiscus; Fresh grapefruit and nutmeg on the nose. Herbaceous absinthe and allspice finish.

Picture of Pearl Handle Gun
Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Leo Bernardes; Tavern Law/Needle & Thread
Curator rating
Not yet rated
Average rating
4.5 stars
(5 ratings)
From other users
  • Tasty, but feels overworked.
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Zachary Pearson commented on 3/20/2013:

Removed "fresh" from the notes - we assume you're using fresh ingredients here at KC.

yarm commented on 9/09/2025:

Hibiscus cordial? Is that like a hibiscus tisane/tea syrup or is that Sorel Liqueur or other? From the recipe, it looks like it needs to be as sweet as a liqueur to match all that citrus acid.

Chelsea Manning

1 oz Bourbon
3⁄4 oz Demerara Rum, Lemon Hart 151
1 t Orange marmalade (heaping)
1 t Demerara syrup (2:1)
1 spl Lime juice
1 ds Bitters, Bittermens Xocolatl Mole
1 ds Bitters, Angostura
Instructions

Shake all but lime juice hard (you want lots of dilution, this is boozy), double strain, rocks, splash lime.

Notes

Lemon Hart 151 + bourbon = surprisingly delicious.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
2.5 stars
(4 ratings)
From other users
  • Take it easy on the lime, it can easily dominate. Also, don't neglect your stirring.
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Park Street Cup

1 oz Pimm's No. 1 Cup
3⁄4 oz Peychaud's Bitters
1⁄2 oz Lemon juice
3⁄4 oz Simple syrup
1⁄4 oz Bitters, Angostura
1⁄4 oz Orange bitters, Fee Brothers Orange
1 Egg white
3 oz Beer, Weihenstephaner Hefeweizen
Instructions

Dry shake, shake with ice, strain into highball, top with beer, add spoon and straw.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Ted Kilpartrick, No. 9 Park, Boston, MA
Source reference

http://cocktailvirgin.blogspot.com/2011/05/park-street-cup.html

Curator rating
Not yet rated
Average rating
Not yet rated
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St. Bruno Swizzle

1 oz Batavia Arrack, Van Oosten
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Lemon juice
1⁄2 oz Lime juice
1⁄2 oz Rum, Plantation Grand Reserve 5 year (as float)
2 ds Bitters, Bittermens Xocolatl Mole (as float)
Instructions

Build over crushed ice and swizzle to mix and chill. Float rum and bitters, and add a straw.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Scott Marshall, Hawthorne, Boston, MA.
Source reference

http://cocktailvirgin.blogspot.com/2012/06/st-bruno-swizzle.html

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Cucumber Calypso

1 oz Gin
1⁄2 oz Bitters, Angostura
1 oz Cucumber syrup
3⁄4 oz Lime juice
1 spg Mint (as garnish)
1 sli Cucumber (as garnish)
Instructions

Shake, strain, rocks, garnish.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Jason Walsh, NYC.
Source reference

http://drinkwire.liquor.com/post/whiskey-sencha

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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Craig E commented on 8/10/2014:

Made this with cucumber-infused gin and simple syrup. Very nice. I like the cherry flavors that come out of these Angostura-heavy drinks. Mistakenly served it up, which tasted great but I guess made it disappear too quickly. 5/5

Tequila Mockingbird (altered)

2 oz Blanco tequila
2 oz Watermelon juice
3⁄4 oz Lime juice
1⁄4 oz Agave syrup (1:1)
3 lf Basil
1 sli Jalapeño (plus ground pepper for rimming glass)
1 pn Salt (for rimming glass)
Instructions

Muddle, shake, double strain into rocks glass half-rimmed with salt and ground jalapeño pepper. Garnish with another basil leaf, smacked.

Notes

Original called for watermelon-basil purée and 3/4 oz agave syrup. This version is simpler and drier.

Yields Drink
Year
2010
Authenticity
Altered recipe
Creator
Greg Seider, The Summit Bar, NYC.
Source reference

http://liquor.com/recipes/tequila-mockingbird/

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Refreshing. Mostly watermelon.
  • Muddled watermelon chunks with the basil, and used chili-infused simple in lieu of the pepper on the rim.
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lunchFlower commented on 8/09/2020:

Interesting, the original no longer calls for puree or basil at all, rather watermelon cubes muddled

Cocktail de la Louisiane (Sam Ross)

1 oz Rye
1 oz Cognac
1⁄2 oz Bénédictine
2 ds Peychaud's Bitters
1 ds Absinthe
1 twst Lemon peel
Instructions

Build in glass; stir with ice; express and drop in twist.

Notes

Drier version of the Cocktail à la Louisiane from the Bartender's Choice app, replacing sweet vermouth with Cognac.

Yields Drink
Year
1937
Authenticity
Authentic recipe
Creator
Restaurant de la Louisiane, New Orleans, LA, via Sam Ross
Source reference

Bartender's Choice app for iOS by Sam Ross.

Curator rating
Not yet rated
Average rating
4 stars
(20 ratings)
From other users
  • Right up there with the Sazerac; must try if that's your drink
  • A nice take on the drink, has a pleasant zing in there with the booziness. Still prefer a cognac/rye Sazerac.
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noksagt commented on 9/24/2019:

Both incarnations are great, but I actually prefer to vermouth-containing one. I think the dilution and extra absinthe both pair with the syrupy sweetness of Benedectine much better.

lesliec commented on 2/28/2022:

We've enjoyed this before as written, but on a whim tonight I subbed the absinthe with some Chartreuse Elixir Vegetal I've had for years and keep forgetting. It might not make the drink better, but try it if you've got some Elixir Vegetal - it certainly doesn't make it worse.

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