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

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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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Too Soon?

1 oz Gin, Beefeater
1 oz Cynar
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup
2 wdg Orange
Instructions

Shake hard with ice and double strain into a cocktail glass.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Sam Ross, Milk & Honey, 2011.
Source reference

http://cocktailvirgin.blogspot.com/2012/03/too-soon.html?m=1

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Recommended by Steve the Bartender
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Bob Stinson

12 oz Beer, Pabst Blue Ribbon (ice cold)
1 oz Bourbon, Wild Turkey 101
1⁄4 oz Bitters, Angostura (6-8 dashes)
Instructions

Pour the ice cold beer into a mason jar along with the whiskey and bitters. Stir gently. Drink.

Notes

Bob Stinson was the founding guitarist of The Replacements, the rowdiest, drunkest bar band of its time, until he was kicked out for excessive boozing. Here's a better, bittered boilermaker worthy of the man. Pour yourself one of these, throw on "Bastards of Young," kick back, ponder how much you would have to drink to get kicked out of The Replacements, toast Bob's memory, take a sip, enjoy.

History

I'm proud to be the first person on Kindred Cocktails to specify brand PBR.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
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El Puente

1 1⁄2 oz Blanco tequila
3⁄4 oz Grapefruit juice
1⁄2 oz Bianco Vermouth, Martini & Rossi
1⁄2 oz Elderflower liqueur, St. Germain
1 twst Grapefruit peel (as garnish)
Instructions

Shake, strain to mezcal rinsed coupe, garnish.

Yields Drink
Year
2007
Authenticity
Authentic recipe
Creator
Jim Meehan
Source reference

PDT Cocktail book, page 117

Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
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FrogPrincesse commented on 8/30/2013:

This is a wonderful cocktail but it calls for white vermouth, not red.

East Village Athletic Club
Cocktail

1 1⁄2 oz Blanco tequila, Siembra Azul Blanco
3⁄4 oz Lemon juice
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Orange liqueur, Grand Marnier
Instructions

Shake, strain, up

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Jim, John, Don
Source reference

PDT Cocktail Book, pg. 112

Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • Herbal forward, nicely balanced. Might try with gin.
  • Facebook suggested 3/4 oz of each
  • Go a bit skosh on the lemon juice.
  • Tried with the original specs of .5 quart grand marnier. A touch sweet.
  • 123 Blanco Tequila — ★★★★★
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Zachary Pearson commented on 3/16/2013:

Curated slightly - changed .5 quarts of Grand Marnier to .5 oz to reflect the proportions of the cited recipe. Added page number attribution.

DrunkLab commented on 3/16/2013:

Though if anyone would like to try it with half a quart, by all means.

Zachary Pearson commented on 3/16/2013:

Dan, I think he's wanting you to make this with 1/2 quart of Grand Marnier...

bkemp1984 commented on 5/18/2023:

I like it but I agree 3/4 of lemon to 1/2 of the others is a bit strong. I'd probably dial back the lemon before increasing the others.

EDIT: Tried again with lemon juice between 1/2 and 3/4 oz, still wasn't my favorite. Added a little less than 1/4 oz each of Chartreuse and orange liqueur and it was better.

Cloister

1 1⁄2 oz Gin, Tanqueray
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Grapefruit juice
1⁄4 oz Lemon juice
1⁄4 oz Simple syrup
Instructions

Shake, strain into a chilled coupe. Garnish with a grapefruit twist

Yields Drink
Year
1971
Authenticity
Unknown
Creator
Thomas Mario
Source reference

PDT Cocktail book

Curator rating
Not yet rated
Average rating
4 stars
(21 ratings)
From other users
  • Classic
  • Big Last Word fans. And we had half-juiced grapefruit we wanted to use. Maybe particularly nice for folks that find Green Chartreuse strong. — ★★★★★
  • Superb and balanced.
  • Good with honey syrup, next time try lavender syrup
  • Used Genepy instead of Chartreuse. Delicious and a beauty to look at too.
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