Simmer and Smoke

1 1⁄2 oz Bourbon
1⁄2 oz Corn Whiskey, Balcones Brimstone
1⁄2 oz Cynar
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Simple syrup (tea infused, see note)
1 bsp Maraschino Liqueur, Luxardo
2 ds Bitters, Boker's
Instructions

Mix all ingredients in an ice filled shaker and strain into a chilled coupe Garnish with a large flamed orange rind

Notes

To make the tea infused simple: Steep two tsps black tea (or Earl Grey) in 4 oz simple demerara syrup. Filter and keep refrigerated. Fee Brothers Aged Whiskey bitters may be substituted for the Boker's

History

Original recipe

YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
Ron Rovner, Portland, Maine
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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To clean up the line breaks, moved the instructions for the simple to the notes section. Added some capitalization to the name.

Christmas in Kentucky

1 oz Overproof bourbon, Knob Creek
1 oz Aperol
1 1⁄2 oz Grapefruit juice
1⁄2 oz Lime juice
Instructions

Shake, strain, lowball, rocks

History

This cocktail was the original inspiration for the Cynar-based Bardstown on the menu at the Oak Long Bar + Kitchen in the Fairmont Copley, Boston, MA

YieldsDrink
Year
2012
Authenticity
Authentic recipe
Creator
Alice Fay (Catering Sales Mgr) and Stefan Jarausch (Exec Chef, Oak Long Bar)
Source reference

Direct experience with creator

Curator rating
Not yet rated
Average rating
4 stars
(26 ratings)
From other users
  • Tastes like an amped up grapefruit juice. Easy to drink. Still OK w/more bouton. This is a great cocktail.
  • too juice forward - maybe double the bourbon and aperol — ★★★
  • Crisp, refreshing, reminds me a little of a Paper Plane. Pushed the bourbon to 1.5. Tempted to add some allspice dram or festive bitters if this is supposed to really be Christmasy.
  • Really Tasty. Great for a refreshing cocktail
  • Made with Elijah Craig and red grapefruit juice. Grapefruit and Aperol team up to lend just the right amount of bitterness.
  • Was very good with grapefruit soda instead of juice, and slightly more bourbon.
  • Excellent. Quite accessible, despite a touch of Aperol bitterness and the bourbon base. Refreshing enough for summer; festive enough for Christmas. — ★★★★★
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Ajvan commented on 12/19/2019:

Crisp, refreshing, reminds me a little of a Paper Plane. Pushed the bourbon to 1.5. Tempted to add some allspice dram or festive bitters if this is supposed to really be Christmasy. 

I enjoyed the cocktail much more after halving the Aperol. Really brought out the citrus flavor.

xAll My Favorite Bands Are Straight Edgex

2 oz Apple brandy, Lairds Bonded
3⁄10 oz Allspice Dram, St. Elizabeth
1 bsp Demerara sugar
2 bsp Water
2 ds Bitters, Angostura
2 ds Bitters, Bittermens Xocolatl Mole
1 twst Orange peel (Flamed)
Instructions

Muddle sugar with water and bitters in rocks glass. Add one giant cube, Pimento Dram, Lairds and stir. Flame orange twist over the top.

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
From other users
  • Always fun to see cocktails with straight edge names!
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  • Réveillon Cocktail — Calvados, Pear eau de vie, Allspice Dram, Sweet vermouth, Bitters, Cinnamon
  • Bad Apple — Apple brandy, Averna, Sweet vermouth, Herbal liqueur, Hellfire Habanero Shrub

Easy On The Eye

1 oz Gin, Hendrick's
1 oz Ginger liqueur, Domaine de Canton
3⁄4 oz Lemon juice
2 sli Cucumber
1 spg Mint (as garnish)
Instructions

Muddle the cucumber, add all ingredients, shake with ice and double strain into a coupe. Garnish with a sprig of mint.

Notes

There needs to be enough cucumber to get juice out of muddling it. Might want to add a touch of 2:1 simple syrup to give it body.

History

Pretty straight forward recipe, first made in Racket, Auckland, NZ. Contained a few more ingredients that proved to be un-necessary. First made by Apoena Saporetti.

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
Apoena Saporetti, revised by Egor Petrov.
Curator rating
Not yet rated
Average rating
4.5 stars
(16 ratings)
From other users
  • Ginger serves as acid. Went down quick.
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Siege of Constantinople

1 3⁄8 oz Raki
1⁄2 oz Vodka (Chile-infused (for at least a month, strong heat))
2 t Gomme syrup
5 dr Bitters, Bitter Truth Jerry Thomas’ Own Decanter (I haven't tried substitutions, but orange bitters could work)
1 3⁄8 oz Tonic water (The flatter the better!)
Instructions

Stir briefly in a bar glass to release some gas from the tonic, then shake (carefully and quite slowly as the remaining gas will still try to open your shaker). No garnish. Serve straight up in a frozen small tumbler.

Notes

Bitters: I used Jerry Thomas' Own Decanter bitters from The Bitter Truth - haven't tried substitutions, but I can see orange bitters working.

Chile-infused vodka: mine included a chipotle among the various varieties I added (including dried New Mexico Red, dried Piquillo and fresh 'Demon Red'), and this added a very slight smoky note that fitted very well with my idea for the cocktail.

History

Invented as an experiment for the first use of a batch of chile-infused vodka. I was attempting to capture some of the sensory pleasures of a recent visit to Istanbul (from where the Raki was obtained), hence the name.

YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
Joe Williams, enthusiast, Canterbury, UK.
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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  • Stormy Bright — Jamaican rum, Ginger liqueur, Bitters, Soda water, Lime juice, Simple syrup
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Liberty Flip

1 2⁄3 oz Light rum, Bacardi
2 t Swedish Punsch
7⁄8 oz Coca-Cola/lime reduction
2 t Simple syrup
1 pn Nutmeg (Garnish)
1 ? Whole egg
Instructions

Dry shake, shake with cubed ice, fine strain, flute, grate nutmeg.

Notes

Reduce Coca-Cola to one third, add one part of lime to juice to five parts of Coca-Cola. Sweet and creamy, with the arrack from both the rum and the punsch is taking the center stage.

YieldsDrink
Authenticity
Your original creation
Creator
Leo Lahti, Pustervik, Göteborg, Sweden
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Red Maple — Jamaican rum, Peychaud's Bitters, Grapefruit juice, Maple syrup
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R&R cocktail

2 oz Dry vermouth, Dolin
1⁄4 oz Chambord
3 ds Peychaud's Bitters
Instructions

Stir with ice then strain into cocktail glass. Garnish with a lemon twist.

History

I made this cocktail one night at home trying to make something light and refreshing for my wife. However, my liquor cabinet was running low. After a few she said she felt relaxed. Hence the name R&R cocktail.

YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
Scott Amthor
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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Scarlet Manhattan

1 1⁄2 oz Rye, Bulleit
3⁄4 oz Ruby Port
1⁄2 oz Dry vermouth, Noilly Prat
2 ds Bitters, Fee Brothers Black Walnut
Instructions

Stir over ice and strain into a chilled glass.

History

This is a wintertime take on a classic Ruby Manhattan but with vermouth not left behind.

YieldsDrink
Year
2012
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • I think it's too sweet with 2 dashes of fee brothers walnut and would drop to 1.
  • Dry and flat
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  • Perfect Summit Manhattan — Bourbon, Dry vermouth, Muscat Wine, Orange Curaçao, Bitters, Orange peel, Maraschino cherry
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Pamplemousse gentian

1 1⁄2 oz Suze
1⁄2 oz Gin, Bombay Sapphire
1 1⁄2 oz Grapefruit juice
1 Egg white
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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  • Negroni Grog — Gin, Sweet vermouth, Campari, Allspice Dram, Soda water, Grapefruit juice, Lime juice, Honey syrup
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  • Shiver — Campari, Eau de vie of Douglas Fir, Grapefruit juice, Orange
  • NeGrogni — Gin, Sweet vermouth, Campari, White grapefruit juice, Lime juice, Ginger syrup
  • (the) Reindeer — Gin, Damiana Liqueur, Amaro Lucano, Blue Curaçao, Grapefruit bitters, Tonic water

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.
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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.

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