Caesarea Cocktail

25 oz Gin, Beefeater
8 3⁄8 oz Aperol
5 oz Simple syrup (infused with 15 basil leaves)
12 ? Cucumber
6 spg Basil
10 ? Lemon
Instructions

Peel and slice 10 qucambers. Put in air tight jar, with 5 basil sprigs, gin and aperol for a couple of hours. Taste. Strain. Cut the lemons to cubes, muddle in large bowl. Add liquere, syrup, cucamber juice. Garnish with slices cucambers and basil leaves.

History

Was created for Passover BBQ in Caesarea. Inspired by Jim Meehan's Archangel.

Picture of Caesarea Cocktail
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Gal Karni
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
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Crenshaw

2 oz Bourbon
3⁄4 oz Lemon juice
1⁄2 oz Ginger syrup
1 T Peach preserves (or one slice peach)
1 bsp Honey
2 lf Mint
Instructions

Rub mint along the inside of the serving glass to express the oil and discard. In mixing tin, muddle peach preserves or slice in honey, add other ingredients, shake, double strain, coupe, garnish with a single mint leaf.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Delicious, accessible, complementary flavors.
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Summertime Clothes

1 oz Bison grass vodka
1 oz Reposado Tequila
3⁄4 oz Lime juice
3⁄4 oz Ginger syrup
1 t Strawberry preserves
2 dr Orange flower water
Instructions

Shake, double strain over rocks. If served up, call it a Lion in a Coma.

Strawberry jam.
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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  • The Golden Pearl — Rum, Ginger liqueur, Bitters, Lime juice, Honey syrup
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  • Un Poivron en Vacances (Mr Pepper on Holiday) — Barbados Rum, Allspice Dram, Bitters, Orange juice, Lime juice, Mango juice, Hellfire Habanero Shrub, Passion fruit syrup, Yellow bell pepper
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Chilcano de Pisco

2 oz Pisco (Peruvian)
1 T Key lime
3 ds Bitters
4 oz Ginger ale
Instructions

Build in Collins over ice.

Yields Drink
Authenticity
Authentic recipe
Creator
Traditional, Peru.
Source reference

http://www.provechoperu.com/2013/01/peruvian-chilcano-de-pisco-for-chil…

Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Needs key limes. — ★★★★
  • pisco highball
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Martini Sour

2 oz Gin
1 oz Dry vermouth
1 oz Simple syrup (1:1)
1 pn Tartaric acid powder (1 g)
1 pn Wine tannin (scant, optional)
1 twst Lemon peel (or orange)
Instructions

Combine at room temperature, stirring to dissolve acid. Once dissolved, stir with ice and strain into a chilled coupe. Twist and discard an orange or lemon peel.

Notes

Liu: "What I did was increase the pH of the dry vermouth until it got to around the acidity of lemon or lime juice (2.3 ish pH) and then mixed a standard 4:2:1 Daiquiri ratio. I then added simple syrup until the drink tasted more 'neutral' as a result of mutual taste suppression."

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Kevin Liu, Craft Cocktails at Home. Inspired by Stephen Shellenberger, Pomodoro, Brookline, MA.
Source reference

Kevin Liu, Craft Cocktails at Home, 2013.

Curator rating
Not yet rated
Average rating
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Something Fruity, Not Too Strong

1 oz Sparkling white wine
1 oz Grenadine (see note)
1⁄2 oz Elderflower liqueur
1 oz Lemon juice
1 twst Lemon peel
Instructions

Shake without wine, strain into coupe, top with wine, twist and discard peel.

Notes

Kevin Liu's grenadine recipe for this drink: reduce pomegranate juice by half in microwave. Don't add any sugar.

History

Mattias Hagglund's response to Kevin Liu's wife's request for "something fruity" with "not too much alcohol," as recollected and named by Liu and printed in the "Drinks to Convert the Cocktail Novice" chapter of his book.

Yields Drink
Authenticity
Authentic recipe
Creator
Mattias Hagglund, Comfort, Richmond, VA.
Source reference

Kevin Liu's Craft Cocktails at Home, 2013.

Curator rating
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Frank Hinton

2 oz Rye
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Campari
1⁄4 oz Raspberry syrup
1⁄4 oz Passion fruit syrup
1 ds Bitters, Bittermens Xocolatl Mole
1 ds Peychaud's Bitters
1 twst Blood orange peel
Instructions

Stir, strain, rock, twist.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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The Brantley

1 oz Mezcal
1 oz Bourbon
1 t Pedro Ximénez Sherry
1 t Coffee (cold)
1 ds Bitters, Fee Brothers Old Fashion
1 ds Bitters, Angostura
1 rinse Herbal liqueur, Yellow Chartreuse
1 twst Lemon peel
Instructions

Stir, strain, rock, twist.

Notes

A Border Trilogy by way of the Sazerac, named for a South of the Border-by-Old South gentleman of my acquaintance.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
From other users
  • Didn't have fees bitters -bit smokey with coffee and mezcal. Maybe some more PX?
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DrunkLab commented on 3/30/2013:

Don't attempt this with blanco tequila: it's pretty gross. (Learned the hard way.)

Los Amorosos

2 oz Blanco tequila (strawberry-infused, see note)
1 oz Elderflower liqueur, St. Germain
3⁄4 oz Lime juice
2 ds Rhubarb bitters, Brooklyn Hemispherical Bitters Rhubarb
1 oz Sparkling rosé wine
Instructions

Shake all but sparkling wine, strain, serve up or on a rock, top with rosé.

Notes

The strawberry-infused tequila is called Tequila por mi amante, and is first cited in Charles H. Baker's Gentlemen's Companion. A recipe can be found here: bit.ly/dyEs1J Spanish speakers will note that "Tequila para mi amante" seems more likely to have been the original name than "por mi amante" ("for my lover," rather than "by my lover"), but it wouldn't be Baker if it weren't odd and confounding.

History

The original version of this drink called for half an ounce each of Lillet Rosé and rhubarb syrup instead of the St. Germain, a quarter ounce more lime, and no sparkling wine. I decided to update this drink to reflect what I think would be the more popular recipe and list the original here, rather than create two separate listings for very similar recipes.

Picture of Los Amorosos
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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Zachary Pearson commented on 3/30/2013:

So two quick things. Have you made this with both blanco (Baker) and reposado (Taggart) tequila? I'm going to change this to read Blanco tequila (strawberry infused) to simplify things.

DrunkLab commented on 3/30/2013:

I've only ever made TPMA with (cheap) blanco; I don't know how the smokiness from a reposado would complement the strawberry favor. It would probably work well with the rhubarb, though. Interesting idea. I might give it a shot this year when strawberry season rolls around, I'm almost out of my current batch. Calle 23 would probably work.

Down & Brown

2 oz Rye, Riverboat (can sub Rittenhouse)
3⁄4 oz Fernet Branca
1⁄2 oz Bénédictine
1⁄4 oz Maraschino Liqueur
Instructions

Stir with ice and strain into a rocks glass. Garnish with a flamed orange twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Ryan McGrale, Tavern Road, Boston
Source reference

http://cocktailvirgin.blogspot.com/2013/03/down-brown.html

Curator rating
Not yet rated
Average rating
3.5 stars
(13 ratings)
From other users
  • Less fernet
  • maybe would be better with a bit less fernet
  • add a bit of lemon for a zing
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yarm commented on 6/05/2023:

Archibald’s Last Memory seems to be the NYC name of the drink. Ryan McGrale was at Julie Reiner's Flatiron in NYC before he returned to Boston to open up Tavern Road. The Archibald's Last Memory entry on Kindred Cocktails puts it being served by a bartender in 2010 at Flatiron but with no attribution to who created it. Ryan didn't seem like one to take credit for another's work and rename it.

Shawn C commented on 11/02/2023:

High proof (89 before dilution if using Rittenhouse, 84 with Riverboat Rye). I balked at the amount of Fernet Branca and instead went with a Chicago twist, subbing with Letherbee Fernet which shares some of the menthol/saffron/eucalyptus essence, but is more balanced with some baking spice notes. The result was good, but still had a lot of alcohol heat along with the peppery rye (I used Rittenhouse). It might be interesting to split the fernet, maybe 1/2 Letherbee and 1/4 Fernet Branca? Stick with a 90 proof rye or below to keep the alcohol heat in a slightly more reasonable range--although still quite potent.

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