The Wry Monk

2 oz Rye, Old Overholt
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Bénédictine
2 ds Peychaud's Bitters
Instructions

Combine and stir; strain into coupe, garnish with a lemon twist.

Yields Drink
Authenticity
Your original creation
Creator
Ian Carlson, The Iberian Pig, Decatur, GA, USA
Curator rating
Not yet rated
Average rating
4 stars
(30 ratings)
From other users
  • The monks make good stuff so this one is good too.
  • Better than Purgatory but worse than Pious Hand Grenade
  • Used Leopold Bro’s 3 Pins Alpine instead of Benectine. Used Laws Rye. Complex and interesting with a very nice cinnamon like finish - not the burn more like the feeling.
  • Added 0.25 oz Mezcal
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MOJO1229 commented on 6/19/2017:

One of those great cocktails to sip while listening to great jazz (e.g., Paul Desmond or Miles Davis). Very smooth; not mellow, just smooth. I used Rittenhouse rye (as I couldn't scrape up enough for the Old Overholt), but it worked like a charm.

I hesitated to make this drink because both Green Chartreuse and Benedictine can be overpowering ingredients. The Rittenhouse rye, however, kept both of them in check. The icing on the cake, so to speak, was the lemon zest--which is a must for this drink. I went a step further, and rubbed the rim of the glass with the lemon rind. It added a subtle but tasty layer to the other ingredients. I rated "The Wry Monk" at 4.5 (well deserved, I might add!).

Pink Yente

1 1⁄2 oz Gin, Beefeater
1⁄2 oz Applejack, Lairds
3⁄4 oz Lemon juice
1 Egg white
1⁄2 oz Red wine, Manischewitz (Manischewitz syrup)
Instructions

Combine all ingredients without ice in shaker and dry shake. Add ice, shake until frothy, double strain into coupe. Garnish with lemon peel or drops of Angostura bitters on top of foam.

Notes

To make Manischewitz syrup reduce Manischetiwz concord grape wine by half. Allow to cool. Can be used in place of grenadine or raspberry syrup in many cocktails.

A poor resolution picture of the Pink Yente with a Star of David garnish made with Ango.
Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Jack Styczynski, Providence, RI
Curator rating
Not yet rated
Average rating
Not yet rated
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Bert Cooper

1 1⁄4 oz Gin, Tanqueray
1⁄4 oz Meyer lemon juice
1⁄4 oz Maraschino Liqueur, Luxardo
3 oz Champagne
1⁄4 oz Crème Yvette (float)
2 twst Meyer lemon zest (one shaken, one as garnish)
Instructions

Shake gin, Meyer lemon juice, Meyer lemon zest, and Maraschino with ice; strain into a chilled Champagne flute with a Meyer lemon spiral at the bottom. Pour Champagne. Float Crème Yvette.

Notes

Green Chartreuse makes a good float too, if you'd like it to be more of a Royal Word than a high-flying Aviation. Regular old lemon would probably work well for those who don't like the thyme-y herbaceousness of Meyer zest. More austere and funky than a French 75; good for those who want something festive and effervescent but a bit more challenging.

History

"She was born in 1898 in a barn. She died on the 37th floor of a skyscraper. She was an astronaut." -Bertram Cooper.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
Similar cocktails
mattchicago commented on 4/30/2014:

I'm a big fan of the Aviation, and this is an interesting spin on it. Recommending doubling maraschino to 1/2 oz (that's how I take my Aviation as well).

Couldn't get the Yvette to float, it tends to plummet to the bottom. Still works, though.

DrunkLab commented on 5/02/2014:

Yeah, I say "float" but most times I can't get these heavy liqueurs to stay above the rest of the drink (pouring them slowly down a barspoon helps). It's more of a "sink" I guess. Thanks for trying it!

Against All Odds Cocktail

1 1⁄2 oz Irish whiskey, Bushmill's
1 1⁄2 oz Chardonnay (Channing Daughters Scuttlehole)
1⁄2 oz Apricot liqueur, Rothman & Winter Orchard Apricot
1⁄4 oz Orange liqueur, Clément Créole Shrubb
1 rinse Mezcal, Ilegal Reposado
1 Pansy flower (as garnish)
Instructions

Stir, strain into Mezcal-rinsed coupe, garnish.

Notes

Named for the seemingly incompatible list of ingredients, as well as, one can only hope, Phil Collins' solo masterpiece, which is more commercial than his work with Genesis and therefore more satisfying in a narrower way.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
PDT, NYC.
Source reference

http://umamimart.com/2012/05/the-pdt-project-against-all-odds-cocktail/

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Death of a Disco Dancer

1 1⁄2 oz Rye, Bulleit
1⁄2 oz Apple brandy, Lairds 100 proof
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup
3 ds Bitters, Miracle Mile Toasted Pecan
Instructions

Shake, double strain, up, pecan sandie or praline garnish.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Elizabeth Powell, Liberty Bar, Seattle, WA.
Source reference

http://aphonik.tumblr.com/post/46303169010/i-cant-resist-any-drink-name…

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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  • Storm Watch, Crystal Beach — Whiskey, Bourbon, Suze, Bitters, Pastis, Lemon juice, Simple syrup
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Red Right Hook

1 oz Rye, Rittenhouse 100
1 oz Rum, Scarlet Ibis
3⁄4 oz Sweet vermouth, Cocchi Vermouth di Torino
1⁄4 oz Maraschino Liqueur, Luxardo
1⁄4 oz Campari
2 ds Chocolate bitters, Scrappy's Chocolate
1 twst Orange peel
Instructions

Stir, strain, rock, garnish.

Notes

Eric Witz's mash-up of the Red Hook and Right Hand cocktails, with a tip of the hat to Mr. Nick Cave.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Eric Witz, Medford, MA.
Source reference

http://aphonik.tumblr.com/post/45316919827/red-right-hook-my-mash-up-of…

Curator rating
Not yet rated
Average rating
4 stars
(29 ratings)
From other users
  • Like this quite a bit with 1/2 oz vermouth instead of 3/4
  • Next time I'd do a fat 3/4 oz vermouth and a skinny 1/4 oz maraschino.
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Nolita

1 oz Gin, Beefeater
1 oz Campari
1⁄2 oz Coffee liqueur, Cafe Lolita
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1 ds Bitters
1 twst Lemon zest
Instructions

Stir, strain, rocks, twist.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Christian Siglin, Craft & Commerce, San Diego, CA.
Source reference

http://sandiegofoodfinds.com/?p=3424

Curator rating
Not yet rated
Average rating
4 stars
(20 ratings)
From other users
  • Made the tequila/mole version. Used coffee infused antica formula vermouth and cacao infused blanco tequila.
  • +1 for the tequila/mole version. A splash of mezcal is a nice addition to this one
  • Made the tequila/mole variation. My Kahlua substitute at this quantity gets a little too syrupy sweet--would like to try with better coffee liqueur. — ★★★★
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DrunkLab commented on 4/11/2013:

A very good variant: blanco tequila and mole bitters, for a Mexican coffee effect, is delicious.

quintonchandler commented on 10/17/2021:

What a funky drink! I made one the other day and found it to be very good! I messed around with it a bit and I definitely will be making it for people soon!

Zephyr

2 oz Gin
1⁄2 oz Aromatized wine, Cocchi Americano
1⁄2 oz Herbal liqueur, Green Chartreuse
1 twst Lemon peel
Instructions

Stir, strain, up, twist.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Benjamin Schwartz, Little Branch, NYC.
Source reference

Bartender's Choice app for iOS by Sam Ross.

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Need to cut gin to 1.5 oz and add 1/2 oz lime juice.
  • Could use bitters (peach?) or a squeeze of lemon.
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Linds2983 commented on 3/22/2015:

Cutting the gin to 1.5 oz. and adding 1/2 oz of lime juice balances this drink out and makes it more palatable.

noksagt commented on 1/05/2022:

via cocktailvirgin:  the Hawthorne bar bible has this at 3/4 Cocchi and 1/4 Chartreuse. This pushes it towards a more balanced Martini variant & it may not need the acid others have added with larger quantities of Chartreuse.

Cynar Flip

2 1⁄2 oz Cynar
1 Whole egg
Instructions

Dry shake, shake with ice, strain, up.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Ben Sandrof, Drink, Boston, MA.
Source reference

https://cocktailvirgin.blogspot.com/2008/12/cynar-flip.html

Curator rating
4 stars
Average rating
4 stars
(18 ratings)
From other users
  • Simple, delicious, decadent. Wonderful taste. Intense with the egg.
  • Delicious. I like Cynar 70 already and the difference in mouth feel from the egg turns it into a caramel frappe with a complex, bitter finish.
  • Made with Cynar 70 and would recommend. Beautiful cappuccino color. Taste is rich and deep but more complex and bitter in taste. Flips aren't usually my thing but I'll make an exception for this one.
  • Sweet and creamy up front, in looks and flavor rather like an iced caramel latte, but with that characteristic Cynar afterbite.
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bza commented on 3/27/2013:

How was this not in the archive yet? A genius drink.

yarm commented on 2/19/2023:

Generally attributed to Ben Sandrof at Drink (another bartender claims to have created it there but many feel that wasn't as believable).

Couldn't read the back story on that dead link. Here's our recipe that was made for us in 2008 at another restaurant by a bartender friendly with the Drink team:

https://cocktailvirgin.blogspot.com/2008/12/cynar-flip.html

Craig E commented on 2/22/2023:

Curated to add credit, switch out reference link. Thanks @yarm

Mulata Daisy

1 3⁄8 oz Light rum
7⁄8 oz Crème de Cacao
2⁄3 oz Lime juice
2 bsp Sugar
1 1⁄2 bsp Fennel seeds
1 rinse Galliano
Instructions

Muddle fennel seeds with lime and sugar, shake, strain, straight up, coupe (cocoa power rim, rinsed with Galliano).

Notes

Rinse in original recipe calls for 10 ml of Galliano L'Autentico.

History

Winner of the 2008 Bacardi Legacy Competition and the signature cocktail of Agostino Perrone (Connaught Hotel bar, London). The Mulata Daisy was designed to evoke the image of a Cuban flower girl swaying her hips as she walked down the street.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Agostino Perrone
Source reference

Imbibe.com (http://goo.gl/tTnO0)

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • I didn't find the anise flavors strong enough to balance the others as written. Perhaps my fennel seeds were too old. I ended up adding some Peychauds and then a ds of Absinthe to get it there. With the extra juice a 4.
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