Pamplemousse gentian

1 1⁄2 oz Suze
1⁄2 oz Gin, Bombay Sapphire
1 1⁄2 oz Grapefruit juice
1 twst Orange peel
Instructions

Shake ingredients, add ice, shake again, strain into coupe glass, garnish with orange twist.

YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
J. Langenhan
Curator rating
Not yet rated
Average rating
Not yet rated
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Suzette

1 1⁄2 oz Suze
1 1⁄2 oz Sweet vermouth, Dolin
1 1⁄2 oz Gin, Bombay Sapphire
1 twst Orange peel
Instructions

Stir over ice, strain into chilled coupe glass. Garnish with orange twist.

Notes

The bitter earthy gentian flavor of Suze is showcased well in this cousin of the Negroni.

YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
J. Langenhan
Curator rating
Not yet rated
Average rating
4 stars
(20 ratings)
From other users
  • Can sub Cocchi Torino
  • gentian forward
  • Used Cocchi as suggested — ★★★★
  • Passable Negroni substitute. Lacks depth.
Similar cocktails

Because of  the comment made by one person that the given recipe was only a "passable Negroni," that lacked depth, I decided to see if I could come up with changes that would overcome the flaw(s) as he/she saw them.

 First, I changed gins, from Bombay Saphire to Liberator Gin, made by Valentine Co. in Detroit (an excellent gin, I might add.) Liberator gin is lighter in taste than Bombay Saphire.

Next, I changed the vermouth to Cocchi Vermouth de Torino (which is less sweet and somewhat earthy in flavor--but not too earthy) than the traditional red sweet vermouth.  If that is not available, I recommend Dolin Blanc.It is a white vermouth that is not as sweet as the traditional red vermouth..

Finally, I used Salers (only because I didn't have Suze.)

The amount of gin and Salers was not changed, but I used only 1 oz of vermouth.

The resultant cocktail did not overwhelm Salers, and given my experience tasting Negroni varients, I was quite satisfied with the resultant cocktail, and  would rate it as 4 stars.

I would be interested in hearing from others about the changes I made. 


I'm surprised at the negative comment given that this has 4 stars out of 8 ratings. Subbed Dolin Blanc and expressed oils from a big wedge of (an extremely floral-y) lemon rind. At first it's sweet and then the citrus-y bitterness of the Suze kicks in leaving a lingering vegetal earthy bitter aftertaste. All in all, not the most complex cocktail but definitely not lacking in depth! The gin is somewhat overpowered though so might want to tinker with the proportions a bit. 


dyfrgi commented on 12/15/2018:

Tried this as equal portions with Cocchi Vermouth di Torino, but found it a bit too sweet, so I bumped up the gin to 2 parts. I used some tarragon-infused Suze I had around for it, which was quite nice, though the tarragon flavor got even more powerful in this context than straight so I'll probably use that Suze a bit more gently for what's left. Grapefruit peel garnish, which played well off the tarragon.

2oz Beefeater, 1oz Cocchi Vermouth di Torino, 1oz tarragon-infused Suze. Stir, grapefruit twist.


Nutcracker

2 1⁄4 oz Reposado Tequila
1⁄4 oz Cranberry syrup (Cranberry-ginger syrup)
2 ds Bitters, Fee Brothers Black Walnut (Black Walnut)
Instructions

Stir all ingredients over ice and and strain into chilled cocktail glass.

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
From other users
  • So good! It helps that used the outstanding Casamigos reposado. Also, I had to blend orange-cranberry with lemon-ginger syrup so extra complex...
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A Punch for Galen('s Crotch)

16 oz Scotch (Speyburn Bradan Orach)
2 oz Amaretto, Lazzaroni
1⁄2 T Sugar
1⁄2 spg Cinnamon stick
Instructions

Mix everything but the Ginger beer into a 750mL bottle a couple hours in advance, shaking until the sugar & molasses dissolves.
Pour 3 oz over a few ice cubes, splash with Ginger beer.

Notes

A Champagne flute works nice, especially if you use refrigerator-dispenser ice cubes.

History

A riff on the Maple Leaf & Godfather for a buddy's Holiday brunch.

YieldsBottle
Year
2012
Authenticity
Your original creation
Creator
me in my kitchen, Boulder, CO
Curator rating
Not yet rated
Average rating
Not yet rated
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Battle Of Algiers

1⁄2 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Sweet vermouth, Dolin (Chai Infused)
Instructions

Muddle peppercorns in bottom of mixing glass. Add other ingredients. Stir with ice. Fine strain (cause the peppercorns).
Up. Coupe.

YieldsDrink
Authenticity
Your original creation
Creator
Sandy De Almeida, Churchill, Toronto
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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bza commented on 12/09/2012:

Chai infusion instructions?


Army Of Shadows

2 oz Cognac
1⁄4 oz Bénédictine
2 bsp Simple syrup (cedar syrup)
2 ds Bitters (orange/clove tincture)
Instructions

Stir. Strain. Up. Coupe

Notes

The Cedar Syrup is very quick and easy. Just add a handful of cedar chips to 2 cups water and 1cup sugar, let it simmer for 15 min, or until desired intensity is reached. let cool. starin and bottle.

YieldsDrink
Authenticity
Your original creation
Creator
Sandy De Almeida, Drake Hotel, Toronto
Curator rating
Not yet rated
Average rating
Not yet rated
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bza commented on 12/09/2012:

I like your naming style.


Amos 'n Andy

1 oz Armagnac (Damblat)
3⁄4 oz Port (LBV or Tawny)
1⁄4 oz Fernet Branca
1 ds Bitters (Orange/Clove Tincture)
1 twst Orange peel
Instructions

Stir. Up. Coupe. orange zest.

YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
Sandy De Almeida, Reposado Bar, Toronto
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Good start, but reminded me a little too much of a cough drop. Added 1/2 oz Sfumato Rubarbaro for a smokey top note, and was happy then. 


Brave Bootlegger

1 1⁄2 oz Rye, Rittenhouse 100
3⁄4 oz Mozart Black
1⁄4 oz Fernet Branca
Instructions

Stir with ice and pour unstrained into a rocks glass. Garnish with a wide lemon twist.

YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
Chris Reeder, Cambridge, MA
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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Dan commented on 12/07/2012:

I have not seen Mozart for sale here in the Boston area. In particular, I'm keen to try Mozart Dry chocolate spirit. Where did you find Mozart Black? Maybe I could talk them into ordering some Dry.


kambel commented on 3/20/2013:

Hi, sorry, totally missed this comment. I was lucky enough to have a friend bring a bottle of Mozart Black back from England for me. I also have the Mozart Dry and the Mozart chocolate bitters. The bitters may actually be my favorite of the three, but they are all great. I very much hope to see Mozart products on shelves around Boston in the near future.


4 out 5. Interesting favors, considering I subbed out Crater rye for the Rittenhouse as I'd just finished off the last of the orphan bottle we had. Also needed to eyeball some Zaya 12year and a little Creme de cacao and I doubt Mozart anything will be available in Hawaii anytime soon. (somehow we survive)


Caraway Daiquiri

1 1⁄2 oz Aquavit
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Lime juice
1⁄2 oz Cane syrup
1 pn Salt
5 lf Mint
Instructions

Add ingredients in a shaker
Add 5 kold draft cubes and shake
Double Strain into a coupe, garnish with mint leaf

Picture of Caraway Daiquiri
©CMSWalker www.originalrichchick.com
YieldsDrink
Authenticity
Your original creation
Creator
CMSWalker, NYC-Brooklyn
Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Delicious. Basil leaf is good garnish. Used Krogstad and made according to spec. — ★★★★★
  • Interesting and not too medicinal as i had feared and the mint shines through nicely
  • Closer to 4.5. I personally don't get heavy daiquiri vibes, but still tasty
  • IMHO, an excellent daiquiri is a rare perfect cocktail. This doesn't improve on it, but it takes it in an interesting direction.
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Ulysses

1 oz Crema de mezcal, Del Maguey
1⁄4 oz Campari
13 dr Coffee Pecan Bitters (House Made)
7 dr Hellfire Bitters (House Made or Bitterman's will do)
Instructions

Glass: Coupe.
Ice: None.
Garnish: Grapefruit peel expressed and discarded.
Stir and strain

Notes

A cigar of a drink.

History

Created for Fall 2012 Patterson House menu and inspired by U. S. Grant's smoking habit.

YieldsDrink
Year
2012
Authenticity
Authentic recipe
Creator
James Beck
Source reference

James Hensley

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Used Bittermen's New Orleans Coffee Bitters and Fee Bros Black Walnut Bitters instead of the homemade stuff, and it came out really well. — ★★★★★
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