Peter Buck

1 oz Bourbon
1 oz Apple brandy
3⁄4 oz Ginger-Honey Syrup
3⁄4 oz Lemon juice
1 ds Bitters, Angostura
1 bsp Peach preserves
2 1⁄2 oz Soda water (or tonic water)
Instructions

Shake all but soda/tonic water and pour fine strained over fresh ice into a Collins. Top with bubbles. Garnish with candied ginger and lemon wheel, serve with straw.

History

Named for Athens, Georgia's finest.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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Easy Street

1 1⁄2 oz Gin
3⁄4 oz Lemon juice
3⁄4 oz Elderflower liqueur, St. Germain
1⁄4 oz Simple syrup
3 sli Cucumber
2 oz Club soda
1 spg Mint (as garnish)
1 wdg Lime (as garnish)
Instructions

Muddle, shake, strain into Collins, top with soda.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Anthony Schmidt, Noble Experiment, San Diego, CA.
Source reference

Sam Ross' Bartender's Choice App for iOS.

Curator rating
5 stars
Average rating
4 stars
(19 ratings)
From other users
  • Yum. — ★★★★★
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Admiral Schley Punch

1 oz Virgin Islands Rum, Cruzan Blackstrap
1 oz Bourbon, Bulleit
1 Lime
1 t Sugar
1 spg Mint (as garnish)
1 wdg Pineapple (if desired)
Instructions

Peel and juice lime; add juice and zest to shaker with rum, bourbon, and sugar. Shake, pour without straining, garnish with slapped mint sprig.

Yields Drink
Year
2012
Authenticity
Altered recipe
Creator
Modernization by Maggie Hoffman for Serious Eats of a recipe from Charles Baker.
Source reference

http://bit.ly/OBifDR

Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
From other users
  • Great recipe, liked the flavour combinations. Acidity/sour taste of the lime worked in well. Good for a summer cocktail menu. Could be adapted?
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rafewood35 commented on 4/22/2014:

Interested to see how the Cruzan Rum with its blackstrap molasses and the hint of coffee and dark liquorice flavours within works together with the Bourbon.
Could you substitute the Cruzan with another Dark Rum? Would it effect the flavour?

Anyway cant wait to make and try this on the weekend!

DrunkLab commented on 4/22/2014:

The Cruzan is hard to substitute for; generally, I would use another dark rum (Gosling's or one of the Jamaicans will do) and perhaps add a touch of actual molasses to the drink.

In this particular case, another dark rum will work fine, although it won't make its presence known quite as much.

Zachary Pearson commented on 4/22/2014:

I'd think a scant ounce of dark rum plus a bar spoon of Lemon Hart 151 would work.

Thanks,

Zachary

Calabura Flip

2 oz Jamaican rum, Smith & Cross
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄2 oz Bitters, Angostura
1 oz Demerara syrup
1 Whole egg
3 dr Bitters, Fee Brothers Whiskey Barrel Aged (as garnish)
Instructions

Dry shake, add ice, shake again, double strain, up, garnish with bitters.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Ryan Lotz, Lineage, Boston, MA. Named by Frederic Yarm.
Source reference

http://cocktailvirgin.blogspot.com/2011/06/calabura-flip.html

Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
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lesliec commented on 9/09/2015:

Really enjoyed this. The (relatively) huge amount of Angostura balances nicely with the S&C.  Used Jerry Thiomas bitters as garnish; not the best choice as they're the same colour as the rest of the drink!

The Perfect Pear

1 1⁄2 oz Gin, Plymouth
3⁄4 oz Pear eau de vie
2 t Lime juice
2 t Orange juice
1 t Simple syrup
Instructions

Shake, strain, up.

Notes

Gin version by Chuck Taggart of the vodka-based original by Marco Dionysos. Hendricks Gin would work well too.

History

Original by Marco Dionysos for Saucebox, 1994. Opening cocktail menu at Absinthe in 1998. Modified by Chuck Taggart in 2010.

Yields Drink
Year
2010
Authenticity
Altered recipe
Creator
Chuck Taggart modification of a Marco Dionysos recipe.
Source reference

http://looka.gumbopages.com/2010/10/31/the-perfect-pear-cocktail/

Curator rating
Not yet rated
Average rating
Not yet rated
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La Primavera nella Campagna

1 oz Pear eau de vie
1 oz Vodka
1⁄2 oz Galliano
1⁄2 oz Meyer lemon juice
1 sli Rhubarb (1", chopped into smaller pieces)
1 spg Tarragon
3 ds Rhubarb bitters
2 oz Club soda (or San Pellegrino)
1 twst Meyer lemon zest
Instructions

Muddle the rhubarb, lemon, and bitters in a shaker until broken down. Slap tarragon and muddle/stir it in. Add rest of ingredients except club soda and shake with ice. Strain into a Collins over fresh ice, add club soda, and garnish with a long Meyer lemon spiral.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Feu-de-vie
Source reference

http://feu-de-vie.blogspot.com/2012/03/la-primavera-nella-campagna.html

Curator rating
Not yet rated
Average rating
Not yet rated
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Warsaw Mule

2 oz Falernum
2 oz Vodka
2 oz Ginger beer, Gosling's
1 wdg Lime
Notes

Use potato vodka ONLY, preferably Chopin.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Thaddeus Gunn, Seattle WA
Curator rating
Not yet rated
Average rating
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Zachary Pearson commented on 3/18/2013:

Hmm.... which Falernum do you like here? I'd imagine that it'd need to be shaken to dissolve the stuff. Would the instructions be shake, pour into a copper mug, top with ginger beer and garnish?

The Dillinger

4 oz Gin, Plymouth
1 oz Bianco Vermouth, Dolin
1 oz Salt Solution (pickle brine, see note)
Instructions

Combine ingredients in a glass or shaker with ice, stir until cold, strain into coupe or martini glass. Garnish with a sprig of dill, slice of pickle

Notes

Homemade pickle brine is the salt solution. My brine is vinegar, kosher salt, dill, chili flakes, garlic, black peppercorns. The salty/spicy of the brine is a nice foil for the sweetness of the vermouth and the juniper of the gin. Delicious!

History

I made some homemade pickles that are addicting, we are always trying to figure out ways to incorporate new ingredients to cocktails!

Picture of The Dillinger
2013 Katie Meier
Yields Drink
Year
2013
Authenticity
Unknown
Creator
Katie Meier
Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
From other users
  • Not bad, would make again. Used homemade pickle brine. Garnished with jalapeno. — ★★★★
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Zachary Pearson commented on 3/17/2013:

Curated slightly - to fix the line break, I moved the description of the salt solution to the notes section. Do you have a recipe for the brine that you'd like to share?

Ckmdvminatx commented on 3/17/2013:

Thanks for the assist, it is my first time posting here!

Brine is from a recipe on serious eats that I tweaked a little, and makes the most delicious pickles I've ever had!

http://www.seriouseats.com/recipes/2011/08/garlic-dill-pickles.html

recipe as I made it:
1 1/2 cups white vinegar, 1/2 cup apple cider vinegar
1 1/2 cups filtered water
4 tablespoons kosher salt
8 garlic cloves, peeled
1/4 cup ish of fresh dill cut from stems
2 teaspoons black peppercorns
1 tablespoon red chili flakes

boil water, vinegar and salt until salt is dissolved. Pour over quartered cucumbers, garlic and other ingredients in a mason jar. Refrigerate for 1 week. Voila! Best pickles and brine ever.

Fourth Degree

2 oz Gin, Plymouth
1 oz Sweet vermouth, Noilly Prat
1 ds Absinthe
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, lemon twist garnish.

Notes

The OP had 2 dashes of orange bitters instead of the absinthe, no lemon twist, an ice ball and olives (see picture). The Savoy calls for 1/3 ea gin, French and Italian vermouth and 4 dashes of absinthe.

Picture of Fourth Degree
2011 Kindred Cocktails
Yields Drink
Year
1922
Authenticity
Authentic recipe
Creator
Robert Vermeire
Source reference

David Wondrich, "Imbibe!", pg 246 cites Albert Stevens Crockett's "Old Waldorf Bar Days" (1931)

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Used a different recipe * 3/4 oz Gin * 3/4 oz sweet vermouth * 3/4 oz dry vermouth * 1tsp of absinthe It was okay, nice finish, but the taste seemed a little conflicted and unbalanced.
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Craig E commented on 3/27/2015:

Savoy and other sources call for a mix of sweet and dry vermouths in their Fourth Degrees, and in much more vermouth-heavy proportions than these.

Bulwer-Lytton

2 oz Gin, Beefeater (Earl Grey-infused)
3 oz Ginger beer
2 ds Lavender bitters
1 wdg Lime
1 wdg Bergamot orange (if available)
Instructions

Build in a highball over ice. Squeeze the lime wedge and drop it in. Give a quick stir and serve. Earl Grey Gin: steep a bag of Earl Grey tea in one cup of gin until infused to your taste, then strain. Note: blanching tea before infusing it removes many of the harsh tannins.

Notes

Named for Victorian novelist Edward Bulter-Lytton, author of the phrase "It was a dark and stormy night" and namesake of a contest for worst opening line. A British take on the Dark 'n' Stormy. Also good with spruce beer subbing for ginger beer.

Bulwer-Lytton with mix of gins
Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Surprisingly floral and (unsurprisingly) citrus-y, with an almost jasmine tea character. The flavors blend together in a lovely way. Experiment with Earl Grey gin in other recipes
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