Border Trilogy

1 1⁄2 oz Bourbon
1⁄2 oz Mezcal
1 t Piloncillo syrup (or other raw sugar)
2 ds Bitters, Bittermens Xocolatl Mole
1 ds Bitters, Bittermens Hopped Grapefruit Bitters
1 ds Bitters, Angostura
1 twst Grapefruit peel
Instructions

So everything is necessary. Every least thing. This is the hard lesson. Nothing can be dispensed with. Nothing despised. Because the seams are hid from us, you see. The joinery. The way in which the world is made. We have no way to know what could be taken away. What omitted. We have no way to tell what might stand and what might fall. Grapefruit twist.

Notes

Once there were brook trout in the streams in the mountains. You could see them standing in the amber current where the white edges of their fins wimpled softly in the flow. They smelled of moss in your hand. Polished and muscular and torsional. On their backs were vermiculate patterns that were maps of the world in its becoming. Maps and mazes. Of a thing which could not be put back. Not be made right again. In the deep glens where they lived all things were older than man and they hummed of mystery.

History

You think when you wake up in the mornin yesterday don't count. But yesterday is all that does count. What else is there? Your life is made out of the days it’s made out of. Nothin else. Milk & Honey's American Trilogy. Borderized.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
There is no God and we are his prophets. Rafa García Febles, NYC.
Source reference

Whatever in creation exists without my knowledge exists without my consent.

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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bza commented on 3/05/2013:

Is Charles Manson a cocktail nerd?

K23 commented on 6/18/2014:

I added this cocktail to my book just for this comment...And Cormac McCarthy is a great author...but mainly...the comment...

Lindberg's Baby

1 1⁄2 oz Old Tom Gin, Ransom
1 oz Aromatized wine, Cocchi Americano
1⁄2 oz Apricot liqueur, Marie Brizard Apry (scant)
1 ds Grapefruit bitters, Scrappy's Grapefruit (or Fee's)
1 ds Bitters, Bitter Truth Jerry Thomas’ Own Decanter (or Angostura)
Instructions

Stir, strain, rock, twist.

Notes

Aromatic & lovely. Hayman's Old Tom can't be substituted here; Ransom's is intensely aromatic, malty, and drier.

History

Riff on the Charlie Lindbergh cocktail (Savoy) showing off the Cocchi Americano and Ransom Old Tom Gin. Included on the menu at Portland's Teardrop Lounge.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Chris Amirault, eGullet forums.
Source reference

http://forums.egullet.org/topic/103674-aperitivo-americano/?p=1889703

Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
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Ghost of the Pine

3⁄4 oz Rye, Rittenhouse 100 (or other 100/101 proof rye)
3⁄4 oz Zirbenz Stone Pine Liqueur
1 oz Walnut Liqueur, Nux Alpina
1 ds Orange bitters
1 rinse Mezcal, Del Maguey Vida (Lapsang Souchong-infused)
Instructions

Stir, strain over rock that's been sprayed with about four mists of the Mezcal. Garnish with a couple of more sprays over the drink.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Josh Loving, Fino Restaurant, Austin, TX.
Source reference

http://forums.egullet.org/topic/137753-what-did-you-buy-at-the-liquor-s…

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • More subtle than I expected, escpecially the "smoky nose". I have to admit I didn't bother infusing the mezcal just for a rinse...
  • Great marriage of flavors - I only did a glass wash of Mezcal, as the instructions were too labor intensive for me, and it was still excellent.
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Gin Blossom

1 1⁄2 oz Gin, Plymouth
3⁄4 oz Dry apricot brandy
3⁄4 oz Bianco Vermouth, Martini & Rossi
2 ds Orange bitters
Instructions

Stir, strain, up, lemon twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Julie Reiner, Clover Club, Brooklyn, NY.
Source reference

http://www.foodandwine.com/recipes/gin-blossom

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Great "new classic" drink. I've had very good results with a sweet apricot liqueur and a dry vermouth as well.
  • At Clover Club I gof if with an orange twist. I think it'd be better with pisco (which loves apricot) rather than gin.
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Zachary Pearson commented on 3/05/2013:

Curated a little: Swapped out Apricot liqueur and its note calling for Marillenbrand for the ingredient "Dry Apricot Brandy"

DrunkLab commented on 2/22/2016:

Martin Doudoroff's Modern Classics cocktail app specifies 1.5 oz vermouth rather than .75 oz. As that's a lot of vermouth and the Food & Wine recipe seems more in line with what I've had at Clover Cluv, I'm leaving it at .75 oz vermouth for now.

Autumn Sweater (Sepia)

1 1⁄2 oz Rum, Zacapa
1 oz Calvados
1 oz Falernum
3⁄4 oz Lemon juice
1 ds Bitters, Angostura
1 sli Lemon (as garnish)
Instructions

Shake, strain, up. Garnish with lemon wheel.

Notes

El Dorado 12 or 15 would work well here.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Sepia, Chicago, IL.
Source reference

http://www.seriouseats.com/recipes/2011/12/sepias-autumn-sweater-rum-ca…

Curator rating
Not yet rated
Average rating
3.5 stars
(21 ratings)
From other users
  • Didn't have Zacapa or other sweet rum so using Plantation O.T.F.D. it was quite tasty after the full 1oz of Brovo Falernum was added in.
  • Try reducing Falernum to 0.75 oz
  • Try this some time.
  • Made with Pyrat XO. Sweet and sour. Really a lot like a whiskey sour with some rumminess. A heavy hand with the bitters wouldn't hurt. — ★★★★
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shadowkirby commented on 1/14/2022:

Nice drink with a daquiri feel. Made with .75 falernum as suggested, felt about right. Used Smith & Cross though which may have been a bit heavy.

Evergreen Swizzle

1 1⁄2 oz Gin, Edinburgh Gin
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Zirbenz Stone Pine Liqueur
1⁄2 oz Lime juice
1⁄2 oz Simple syrup
Instructions

Shake briefly with ice. Strain over crushed ice into Collins glass and swizzle. Top with fresh ice, serve with straw, garnish with rosemary sprig.

Notes

The simple syrup's there to counteract the effects of all the crushed ice. If serving up or with less ice, omit the simple. If lacking Edinburgh gin, substitute another gin with pine or other woodland botanicals.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Jamie Boudreau, Canon, Seattle, WA.
Source reference

http://www.smallscreennetwork.com/video/700/raising_the_bar_evergreen_s…

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Pine
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Bayside

2 oz Gin
1⁄2 oz Luxardo Bitter
1⁄2 oz Lime cordial (homemade)
1 ds Grapefruit bitters
1 spg Mint
1 oz Tonic water
Instructions

Muddle, shake, double, strain, Collins, top.

Notes

Homemade lime cordial: peel and juice x number of limes, and then make a 1:1 syrup of sugar to lime juice, steeping the peels overnight and straining. More here: http://tmagazine.blogs.nytimes.com/2011/05/02/case-study-building-a-bet…

History

Riff on Gerald Murphy's Bailey cocktail.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
2.5 stars
(4 ratings)
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Caribbean Christmas

1 1⁄2 oz Light rum
1 oz Calvados, Daron
1⁄2 oz Allspice Dram
3 ds Orange bitters, Bitter Truth Orange
1 twst Orange peel
Instructions

Stir and strain up into your glass
Add orange peel for garnish

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
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Spring Flinger

1 oz Gin
3⁄4 oz Calvados, Daron
3⁄4 oz Cognac, Hine
1⁄2 oz Triple sec, Cointreau
1 rinse Mezcal, Del Maguey Vida
1 twst Lime peel
3 sli Cucumber
Instructions

Muddle cucumber slices (1/2")
Shake w/ gin, calvados, cognac, and cointreau.
Coat coup with mezcal making sure to cover every surface.
Double strain and using a channel knife make a lime twist over the drink to get the oils on the top of the drink.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Steve Rempuszewski
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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  • Chauncey — Gin, Cognac, Rye, Sweet vermouth, Orange bitters, Lemon
  • Call of the Wild — Rye, Old Tom Gin, Bénédictine, Herbal liqueur, Orange bitters, Lemon peel

Stone Pony

2 oz Apple brandy, Lairds
1⁄2 t Falernum
1⁄2 t Cinnamon syrup
1 rinse Herbal liqueur, Green Chartreuse
1 ds Bitters
1 ds Bitters, Dr Adam Elmegirab’s Aphrodite Bitters
1 twst Lemon peel (expressed and discarded)
Instructions

Combine and stir over cracked ice in mixing glass. Strain and pour into a chilled old fashioned glass. Express lemon peel and discard. Garnish with a cinnamon-dusted green apple slice.

Notes

Named for The Stone Pony, the classic Jersey rock venue where Bruce Springsteen & the E Street Band, among others, got their start. Proud to add to the tradition of Jersey-themed names for applejack cocktails.

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
  • 3.5 stars, actually. A tad too sweet. Maybe make it a scant 1/2 teaspoon cinnamon syrup? Bump up the bitters?
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