Beatnik

2 oz Rye, Rittenhouse
1 oz Averna
3⁄4 oz Madeira, Broadbent Rainwater Medium Dry
3 ds Bitters, Angostura
1 twst Orange peel
Instructions

Combine the rye, amaro, madeira, and bitters in a mixing glass, fill with ice, and stir until cold. Strain into a chilled coupe, flame and drop in the twist, and serve.

Yields Drink
Authenticity
Authentic recipe
Creator
Terry Raley; Holland House Bar and Refuge; Nashville
Source reference

Speakeasy Cocktails iOS app

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Nice. On the sweeter side but the rittenhouse and bitters balance it
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Black Cherry

1 oz Sweet vermouth
1⁄2 oz Rye
2 t Maraschino Liqueur, Luxardo
1 rinse Espresso (FOAM Only (see picture; actual espresso to taste))
1 ds Bitters, Angostura
Instructions

Stir well all in vessel containing espresso foam (make the shot(s) in something other than a demitasse) then shake on ice and strain in vessel of choice.

Notes

Luxardo cherry garnish optional, perhaps a coffee bean or two - for a real classy touch obtain raw coffee beans which are actually known as cherries. The Maraschino liqueur could be toned down or up. Any bitters can be used to accent and darken the cocktail particularly if limited foam rinse residue is available. Use care and caution, the oil is live and dissolves in the alcohol but resists the water percentages so stir well and strain well. Additionally as much actual espresso can be used with the foam as is desired.

History

A 'rinse' measure is gimmicky and sounds cool to the laity but in reality is little more than a showy way to measure a little liquid. However, this is not the case with espresso foam. Any decent espresso has a thick, oily foam left over, particularly if it is barely stirred after the pull. In this case then a 'rinse' isn't a measure as much as it is a separation method for an essential oil. Thus the 'rinse' is eminently useful and indeed critical rather than just a way to limit the amount of an ingredient. It is suggested to savor the morning (or afternoon!) espresso(s) but do so leaving the foam (yes, to the detriment of those shot(s)) for the evening when the then dried foam can be brought to life for cocktailing. Obviously a just-enjoyed shot or two of espresso foam could be used immediately - morning, noon, or night!

Picture of Black Cherry
Yields Drink
Authenticity
Your original creation
Creator
J., 'Bar, One, Too', Virginia
Curator rating
Not yet rated
Average rating
4.5 stars
(5 ratings)
From other users
  • Great stirred-like espresso cocktail
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Anchor Scar

2 oz Blanco tequila
3⁄4 oz PInk grapefruit juice
1⁄2 oz Amaro Meletti
1⁄2 oz Lime juice
1⁄2 oz Orgeat (Sunflower *see notes)
2 ds Grapefruit bitters
1 rinse Allspice Dram, St Elizabeth
Instructions

Shake all ingredients except Allspice and double strain in cocktail glass rinsed with Allspice Dram. I use 2 sprays with an atomic bottle.

Notes

Sunflower Orgeat: 4 cups roasted, unsalted sunflower seeds, 1 cup sugar. Combin the sugar and 2.5 cups sugar in a saucepan over med heat. Allow mixture to boil for 3 minutes then add sunflower seeds. Reduce the heat to low and simmer for 3-5 more minutes, then gradually increase temp to med-high. When the mix is just about to boil, remove from heat and cover pan. Let rest for at least 6 hours.
Strain mix with a fine mesh and cheese cloth.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Paloma variant
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Bonfire Sutra

1 1⁄2 oz Whiskey, Four Roses
3⁄4 oz Zirbenz Stone Pine Liqueur
1⁄2 oz Ginger liqueur, Domaine de Canton
1⁄2 oz Bianco Vermouth, Perucchi
4 ds Bitters, Angostura Orange
Instructions

Stir & Strain, Coupe, Grapefruit Peel

Notes

I use homemade orange bitters.

Yields Drink
Authenticity
Your original creation
Creator
Kaleb Cribb, Georgia, Farm 255
Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • The Zirbenz is surprisingly subtle here.
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flickerdart commented on 11/04/2020:

Substituted Cardamaro for the bianco and Forty Creek Barrel Select for Four Roses. Wow. Wow! Maybe a spicy rye would be better than the Forty Creek, which is a bit softer, but you get its nuttiness intensified and rounded out by many tasty flavors. 

Bad Reputation

2 oz Bourbon, Wild Turkey
1⁄2 oz Bermuda rum, Gosling's Black Seal
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Grapefruit juice
2 ds Grapefruit bitters
2 ds Bitters, Fee Brothers Whiskey Barrel Aged
Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
2 stars
(9 ratings)
From other users
  • too much chartreuse...try a bsp or a rinse — ★
  • unusual
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Tespo commented on 2/17/2013:

Sara-nice job; like the flavors. I ended up adding a bar spoon of rich simple syrup which helped soften the drink. I also tried it with 1 3/4 bourbon and 1 grapefruit which was nice. Also, only 1 dash of Whiskey Barrel for me; it's pretty potent stuff. Thanks for adding it.

R & B

1 3⁄8 oz Gin, Ransom
7⁄8 oz Bénédictine
2 ds Bitters, Scrappy's Aromatic
Instructions

Shake on ice, strain in vessel of choice.

Notes

Possibly garnish with a Luxardo if desired. But taste it first, particularly as it comes back up from the chill of the ice. Neither Ransom nor Benedictine are optional, they both are unique and complementary. The Scrappy's could be optional or other bitters substituted.

History

Serendipity in western Pennsylvania in January of 2013: an otherwise discriminating, savvy, fellow proletariat found distasteful a new bottle of Ransom AND I "agreed" with him and took it for free. Then a random bystander thought it was bourbon or rye. When I chanced the odd truth by saying gin, he immediately said: - Ransom and extolled its virtues. My cover was blown!

Yields Drink
Authenticity
Your original creation
Creator
J., 'Bar, One, Too', Virginia
Curator rating
Not yet rated
Average rating
5 stars
(4 ratings)
From other users
  • Used St Georges Rye Gin
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sorensencup commented on 2/14/2013:

Doh, yes, Aromatic. I had that in there then corrected a typo in the name and I think the field(s)(') logic flipped it to drop the Aromatic which I failed to catch. Correcting now, thanks for the heads up.

sorensencup commented on 2/14/2013:

Hmmm, It won't take it in the Ingredient field, Aromatic Bitters is in brackets so that means it is a forced Brand choice? The Brand field only has Scrappy's other versions. So i am adding that Brand rather than notes.

Carthusian Summer

1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Gin, Plymouth
1 oz Simple syrup (homemade)
1 oz Lemon juice
2 oz Soda water
Instructions

Add all ingredients to an iced highball or Collins glass. Give a quick stir and top with the soda.

History

I created this drink for the opening of the Great Lakes Coffee Bar in Detroit. This is a really refreshing drink on a hot summer day. Named for the Carthusian monks who have been producing Chartreuse since the mid 1700's.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Brian Vollmer, Great Lakes Coffee Bar, Detroit, MI
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Perhaps too sweet, but very refreshing and enjoyable! Used Kirlkland gin.
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A Well Earned Reprieve

1 oz Gin, Citadelle
1 Egg white
1 oz Ginger liqueur, Domaine de Canton
3⁄4 oz Cynar
3⁄4 oz Lemon juice
2 ds Grapefruit bitters, Bitter Truth Grapefruit
3 dr Bitters, Angostura (as garnish)
Instructions

Dry shake all ingredients except the Angostura. Add ice and shake again until cold. Double strain into a coupe glass. Add three drops of Angostura on top and swirl into the foam with a straw of bar spoon creating a spiral on top.

Notes

The Angostura doesn't really add to the flavor of the drink but it does add a pleasant aroma and the spiral adds eye appeal. This exemplifies my favorite style of drink. A perfect balance of sweet, sour, and bitter. Also I love the texture of egg white paired with the bitterness of the Cynar.

History

I created this drink at the Grand Trunk Pub in Detroit. I entered it in the Domaine de Canton cocktail competition but they apparently didn't find it as appealing as I do. This is what I want to drink at the end of a long week, hence the name.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Brian Vollmer, Grand Trunk Pub, Detroit, MI
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Very good. Not too sweet. — ★★★★
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Bsteinbock commented on 2/15/2013:

It seems like Angostura and egg white are in this drink, but neither make the ingredient list. Am I missing something?

Zachary Pearson commented on 2/15/2013:

Good catch, fixed. I know that some people put garnishes in instructions and some put them in the body of the drink marked "as garnish". I tend to prefer putting them in the ingredient list.

Mixed up in Na… commented on 4/21/2022:

Delicious! However, we skipped the dry shake and instead, used a measured half an ounce of egg white per drink. We then shook it vigorously WITH ice and all of the other ingredients (minus the Angostura which makes a beautiful appearance at the end). In his book, ‘Shake, Strain, Done’, J.M. Hirsch recommends this method in his recipes and now that we have followed his lead, the explosion featuring sticky hands and an annoying loss of drinkable liquid from our shaker has been a thing of the past.

Skeleton Key

1 1⁄4 oz Bourbon, Bulleit
3⁄4 oz Elderflower liqueur, St. Germain
1⁄2 oz Lemon juice
2 oz Ginger beer, Fever Tree
8 ds Bitters, Angostura
Instructions

Build the first four ingredients in an iced Collins glass. Top with the Angostura so it floats on top and slowly cascades toward the bottom.

Notes

This drink works with pretty much any ginger beer but the ginger spiciness of the Fever Tree really makes the drink come alive.

History

I created this drink while working at Michael Symon's Roast in Detroit, MI. I served it for a couple of days before I came up with the name. The rusty color of the drink made me think of the skeleton keys that opened the old locks in my grandparents house.

Yields Drink
Year
2010
Authenticity
Your original creation
Creator
Brian Vollmer, Roast, Detroit, MI
Curator rating
Not yet rated
Average rating
4 stars
(21 ratings)
From other users
  • The bitters as a float were beautiful and made the drink.
  • Basil Hayden's KSBW, Schweppes Signature ginger beer. Tried it again with 1½ bourbon and 1 elderflower. Noice. — ★★★★
  • Great use of bitter sang ginger beer — ★★★★
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majorsmoof commented on 2/23/2018:

I had my doubts about the 8 dashes of bitters, but the drink works!

Pomme en Croute

1 1⁄2 oz Calvados
1⁄2 oz Campari (or Gran Classico)
1⁄2 oz Orange Curaçao
1⁄2 oz Lemon juice
1 pn Sugar
1 wdg Orange
1 twst Orange peel
Instructions

Rim old fashioned glass with orange wedge & sugar. Shake liquids with ice and strain (no ice). Garnish with orange twist.

Notes

Good, but very tart & a little flat. 1 tsp to 1/4 oz. of syrup in place of the sugar rim worked much better for me.

Yields Drink
Authenticity
Authentic recipe
Creator
Chris Hannah, Arnaud's French 75, New Orleans, LA
Source reference

https://www.foodandwine.com/recipes/pomme-en-croute

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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noksagt commented on 8/31/2021:

The recipe no longer appears on the Serious Eats website, though is archived on the Wayback Machine. This differs from the printed version. I greatly prefer the latter:

  • 1 1/2 oz calvados (makes more sense, given name of cocktail!)
  • 1/2 oz curacao
  • 1/2 oz Gran Classico
  • 1/2 oz lemon juice
  • 1 wedge orange, just to moisten the glass
  • Sugar, to rim glass
  • 1 strip orange zest, as garnish

Shake, strain into sugar-rimmed rocks glass with garnish.

This also appers on the Food & Wine website, so may justify "reclaiming" the recipe.

Craig E commented on 8/31/2021:

I've curated the drink to match the Food & Wine site since the authentic recipe was intended. (For the record the previous version had orange juice instead of curacao and Applejack instead of Calvados.)

Zachary Pearson commented on 9/01/2021:

This nice thing is that Laird's Applejack is no longer GNS + apple brandy - it's just 86 proof brandy. Thanks, Zachary

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