Bread & Wine

1 oz Oloroso sherry, Lustau
1 1⁄2 oz Scotch, Balvenie 12 Doublewood
1⁄2 oz Lemon juice
1⁄4 oz Grade B maple syrup
1 rinse Absinthe
1 twst Orange peel (as garnish)
Instructions

Fill an old fashioned glass with ice and a little absinthe. Swirl it a bit to coast, then empty the glass. Shake remaining ingredients except garnish over ice and strain. Express orange peel, wipe the rim and drop.

YieldsDrink
Year
2010
Authenticity
Authentic recipe
Creator
Charles Joly (The Drawing Room)
Source reference

http://www.sherry.wine/gastronomy/cocktails/oloroso/bread-wine

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Interesting. The Sherry and the scotch play off each other very well. I think even a bit of ango could top this off. Well done.
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Curated this: as per the cited link (the old link was broken) changed the Scotch to Balvenie Doublewood. Added absinthe rinse to the ingredients and added garnish. Thanks,  Zachary

J.S-g. commented on 10/08/2016:

Lacking the proper scotch ... but still I expected more of a sherry cocktail competition winner. 

Vampire Blues

1 1⁄2 oz Bourbon, Old Weller Antique 107
1⁄2 oz Sherry, Lustau East India Solera
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup
1 t Pumpkin butter
2 ds Bitters, Angostura
1 Cinnamon stick (as garnish)
Instructions

Add all ingredients except cinnamon stick to mixing glass filled with ice. Shake for 15-30 seconds. Strain into Old Fashioned glass over large ice cube. Garnish with cinnamon stick.

YieldsDrink
Year
2009
Authenticity
Authentic recipe
Creator
Jessica Gonzalez, Death & Co., NYC
Source reference

http://www.portlandcraftcocktails.com/ - Death and Co pg. 203

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Autumn Cocktails
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Updated this as per the recipe in the Death and Co. book.

Thanks,

Zachary

Great Pumpkin

2 oz Ale (Pumpkin Ale (Elysian night owl))
1 oz Rye, Rittenhouse 100
1 oz Apple brandy, Lairds 7.5
1⁄2 oz Grade B maple syrup
1 ? Whole egg
Instructions

Add ale, apple brandy, rye whiskey, maple syrup to a cocktail shaker and gently swirl the shaker for 30 seconds to decarbonate the beer. Add the egg and shake for 45-60 seconds without ice. Add ice and shake for 15-20 seconds. Double-strain into collins glass and garnish with grated nutmeg.

YieldsDrink
Authenticity
Unknown
Creator
Jim Meehan PDT
Source reference

http://www.portlandcraftcocktails.com/

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Affaires de l'amour

1⁄2 oz Elderflower liqueur, St. Germain
1⁄4 oz Campari
3 ds Bitters, Angostura
3 oz Brut Champagne
5 dr Lemon juice
Instructions

Stir/strain/champagne flute, fill with 3 oz champagne.

YieldsDrink
Year
2011
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(19 ratings)
From other users
  • Subbed Underwood Rosé Bubbles and Yuzu juice — ★★★★
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Deshler Cocktail

1 1⁄2 oz Rye
1 1⁄2 oz Aromatized wine, Dubonnet Rouge
2 ds Triple sec, Cointreau (2-3)
2 ds Peychaud's Bitters (2-3)
2 twst Orange peel (one as garnish)
1 twst Lemon peel
Instructions

Shake everything including peels, strain, garnish.

YieldsDrink
Year
1916
Authenticity
Authentic recipe
Creator
Hugo Ensslin
Source reference

https://euvs-vintage-cocktail-books.cld.bz/1917-Recipes-for-Mixed-Drink…

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
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Dead Rabbit spec doubles down on orange:

1 1/2oz Rye (Dickel)

1/2oz Seeet Vermouth (Punt e Mes)

1/2oz Bigallet China China Amer

1/4oz Royal Combier

4 dashes Peychaud's

4 dashes Absinthe

3 drops 20% saline (or a small pinch of salt)

1 twist orange peel, expressed and discarded

Stir. Strain. One big rock. Express and discard orange peel.

A bit too light and delicate. I'd like it to have a bit more oomph in flavor to match the deceptive punch in potency. Might try Dead Rabbit version.

The recipe link lists the rye and Dubonnet as 1/2 jigger, isn't that 1 oz each, not 1.5 oz?  FWIW, the Martin's Index app shows those as 1 oz with the rest of the ingredient proportions the same (and also notes that this is one of the earliest recipes that specified Cointreau by brand).  I get it, that's a pretty small drink by today's standards, but the other ingredients should probably be scaled up as well with an extra dash (or a range of 2-3 dashes).

Bismarck Cocktail

1 3⁄8 oz Bourbon, Buffalo Trace
1 oz Ice Cider, Brännland Cider
1⁄2 oz Angelica Syrup, Kvannegården
2 ds Bitters, Abbott's
Instructions

Stir everything and double strain into chilled cocktail glass.

YieldsDrink
Year
2012
Authenticity
Unknown
Creator
Emil Åreng
Curator rating
Not yet rated
Average rating
Not yet rated
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Thanksgiving 'Wine'

2⁄3 oz Bourbon (Overproof, Shy)
7⁄8 oz Pimm's No. 1 Cup
1⁄4 oz Cynar
1 ds Bitters, Angostura
2 dr Chocolate bitters, Bitter Truth Chocolate
1 Maraschino cherry, Luxardo (Generous Syrup)
Instructions

Shake on ice, strain into vessel of choice - ideally a wine glass for incognito

Notes

The idea is a 'flat red wine' so ratios can be altered to taste....develop your own 'terrior' to get through the day!

History

It should pass for a wine in the glass to throw-off suspecting in-laws and kin about your perspective on the event

YieldsDrink
Authenticity
Your original creation
Creator
J., 'Bar, One, Too', Virginia
Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • needs a strong bourbon i think. used bakers - nice but... — ★★★★
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This is good. I used 1/4oz cynar, and I used plain old Jim Beam instead of an overproof bourbon. My cherries are Amarena Toschi, and I didn't add extra syrup. I'd probably just leave the cherry out next time and go with a lemon twist instead. I don't know that my version would pass for wine, but it is a good use for the Pimm's I'm trying to use up.

Old Maple

2 oz Rye, Rittenhouse 100
1⁄2 oz Maple syrup
2 bsp Allspice Dram, St. Elizabeth
2 ds Bitters, Fee Brothers Whiskey Barrel Aged
Instructions

Combine all ingredients in mixing glass with ice. Stir until chilled. Strain into a chilled old fashioned glass.

Notes

You can adjust the maple syrup up and down depending on desired level of sweetness.

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(14 ratings)
From other users
  • Agree with cutting bitters down
  • Tastes like fancy fireball. go easy on the bitters or it'll be too cinnamon-y
  • I added an orange twist to add a citrus flavor and to cut the sweetness; the twist did both. I'll use orange bitters to give the cocktail an even stronger citrus flavor.
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I Scatter Them In Time And Space

1 1⁄2 oz Demerara Rum, El Dorado 12
1 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Cynar
1⁄4 oz Herbal liqueur, Green Chartreuse
1 bsp Scotch, Bowmore 12
1 ds Rose water
1 ds Bitters, Angostura
Instructions

Stir/strain/up/lemon twist

YieldsDrink
Year
2012
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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Bevx commented on 7/29/2013:

Not sure how I missed this when it was posted. GREAT name! And the <cite>Rose</cite> water? Nice touch.

I was wondering when you'd recognize this. The drink isn't even that great, I just really wanted to use the name.

The Lemony Pabla

1 oz Bourbon
1 oz Galliano
1 oz Aperol
1⁄2 oz Lemon juice
Instructions

Stir and strain into a chilled cocktail glass.

Picture of The Lemony Pabla
2011 Kindred Cocktails
YieldsDrink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(28 ratings)
From other users
  • Cut the Galliano in half. Add a couple drops of bitters and a twist of lemon peel.
  • Always prefer drinks with fewer ingredients. This is a tad too much on the syrupy side. Possibly cut back on Galliano — ★★★
  • Great drink.. Interesting evolution but super light and crowd pleasing.
  • Unusual. Very good.
  • Nice light cocktail. I used Galliano Vanilla so it had a vanilla flavor with the lemon. I probably prefer it with reg Galliano.
  • Simple and refreshing - nice orange-bourbon-anise interplay. And I appreciate the short and straightforward ingredient list.
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Bevx commented on 1/07/2013:

This is quite delicious... I like the way you think, Stew! Even when they're (occasionally) not to my palate, your drinks always intrigue me... I fully intended for this to be the first drink I tried with my new bottle of Galliano, but I got distracted/inspired and used most of it in developing a drink I recently posted called the Bech & Gall. But I'm glad I saved enough to finally try this. Yum... For me, the first few sips were mostly about the anise from the Galliano, with a nice oaky finish. But after that, the other fruitier flavors came more into focus, providing a great sweet-tart taste.

Worth boosting the lemon juice a skosh; say, up to 5/8 oz.

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