Bombardier

1 1⁄2 oz Rye
3⁄4 oz Campari
3⁄4 oz Coffee liqueur
1⁄2 oz Sweet vermouth, Cocchi Vermouth di Torino
1 ds Bitters, Bittermens Xocolatl Mole
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, rock, twist.

History

Boulevardier with Revolver in Left Hand in Nolita, 1794.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4.5 stars
(46 ratings)
From other users
  • Subbed aperol for Campari Was worried about sweetness, so cut aperol and coffee to .5 oz Still sweet.. Lemon around rim was good — ★★★
  • bittersweet!
  • Best solution - Punt e Mes at 0.25 oz and Cherry Heering added at 0.25 oz.
  • I like this one, and the coffee and campari work well together. I do find it to be a little too rich/sweet. I'd make it again, but maybe tinker a little bit to lower the sweetness.
  • Made with Antica. My Kahlua made this initially very syrupy, but the chocolatey bitterness swept in quickly. Really interesting drink. Lemon zest on rim is key. — ★★★★★
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Dan commented on 8/22/2014:

Not a huge coffee cocktail guy. I played with this a bit:

2 oz rye
3/4 oz Campari
3/8 oz Coffee liqueur (St George)
3/8 oz dry vermouth
3/8 oz Punt e Mes
1 d mole bitters

I liked this very much.

DrunkLab commented on 8/22/2014:

Looks good. How's the St. George coffee liqueur?

bvankammen commented on 3/23/2015:

Good balance.  The homemade coffee liqueur I'm using is quite flavorful, and it tends to overwhelm.  I'd use 1/2 ounce of it at most next time I make the drink.

bkaiser commented on 5/15/2020:

Fantastic drink. The coffee/chocolate with the Campari is a brilliant combination of bitter flavors. I used homemade coffee liqueur and Fee Bros. aztec chocolate bitters.

HallA commented on 9/01/2020:

Made with cocchi de torino and patron cafe xo.  Delightful balance of sweet and bitter. 

Rubber Soul

2 oz Añejo rum
1⁄2 oz Coffee liqueur, Tia maria
1 bsp Campari
1 ds Bitters, Bittermens Xocolatl Mole
1 twst Orange peel
Instructions

Stir, strain, rock, twist.

Notes

Aged rum version of the Revolver, with chocolate bitters and a bit of Campari.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(18 ratings)
From other users
  • Took me a few sips to start appreciating it. Complex, balanced, tasty. One of my favorite coffee-liqueur cocktails yet.
  • Well-balanced and interesting combination of flavors.
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Revolver

2 oz Bourbon, Bulleit
1⁄2 oz Coffee liqueur, Tia maria
2 ds Orange bitters
1 twst Orange peel
Instructions

Stir, strain, twist.

Yields Drink
Year
2003
Authenticity
Authentic recipe
Creator
Jon Santer, Bourbon & Branch, San Francisco, CA.
Source reference

http://www.yumsugar.com/Bourbon-Branchs-Revolver-Cocktail-Recipe-3113470

Curator rating
Not yet rated
Average rating
3.5 stars
(28 ratings)
From other users
  • Tried a flamed orange zest. A lot more work, unsure if it was worth the extra effort. — ★★★★
  • Sub St George NOLA, add scant bsp simple
  • Made with bottled-in-bond Evan Williams and it worked well (the heat holding back the syrupiness of the Kahlua). A nice combination of flavors. — ★★★★
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JCapriotti commented on 8/30/2015:

I love this drink, though I bump up the coffee liqueur a bit (I had Kahlua on hand)... more like 3/4 oz. And I think rye (Old Overholt) works great. 

Salva commented on 8/12/2020:

Did 2-1 ratio with Jim Bean (absolutely love coffee liqueur), it was great, will do it again

Nightcap

1 oz Fernet Branca
1⁄2 oz Lime juice
1⁄2 oz Rich demerara syrup 2:1
Instructions

Stir over ice

Notes

A tasty way to get your healthy 1oz per day of Fernet

History

Created to sip by the fire, or in the hot tub before bed

Yields Drink
Authenticity
Your original creation
Creator
AmyJ
Curator rating
Not yet rated
Average rating
Not yet rated
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Blushing Bitter Lady

1 1⁄4 oz Reposado Tequila
2⁄3 oz Campari
2⁄3 oz Grapefruit juice
1⁄2 Egg white
3 ds Peychaud's Bitters
Instructions

Shake together (can dry shake first, or just with ice). Serve in martini or other classy glass

Yields Drink
Authenticity
Unknown
Creator
AmyJ variation on Savoy Hotel White Lady
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Honey Sidecar

1 1⁄2 oz Cognac
1⁄2 oz Honey Liqueur, Evan Williams Honey Reserve
1⁄4 oz Bénédictine
1⁄2 oz Lemon juice
2 ds Orange bitters, Regans' orange bitters
Instructions

Shake with ice, strain, serve up in a cocktial glass, garnish with lemon twist

Yields Drink
Year
2013
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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Southern Discomfort

1 1⁄4 oz Bourbon, Buffalo Trace
1 3⁄4 oz Blood Orange Juice
3⁄4 oz Aperol
2 ds Rhubarb bitters, Brooklyn Hemispherical Bitters Rhubarb
Instructions

Stir with ice, serve up garnished with a sprig of mint

History

Named for its association with wife's Book Club meeting, for which this was concocted. The Book o' the Month was a murder mystery with Southern connections (Gone Girl by GIllian Flynn).

Yields Drink
Year
2013
Authenticity
Your original creation
Source reference

Adapted from http://rosemarried.com/2013/03/05/blood-orange-bourbon-cocktail/

Curator rating
Not yet rated
Average rating
3 stars
(9 ratings)
From other users
  • To sweet.
  • No brainer - you can't go wrong with fresh blood orange juice. I upped the bourbon a little and made it a bit less juicy.
  • Used Buffalo Trace, Fee's Rhubarb bitters and freshly squeezed Blood Oranges. Found it to taste medicinal. Buffalo Trace was wasted on this one. Perhaps will try less Aperol and a single dash of bitters before we abandon i
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OldFashionedWhiskey commented on 1/11/2014:

Made this with equal parts Bourbon, Blood Orange Juice, and Aperol, with a few dashes of Angostura bitters. Really good.

Emerson

1 3⁄4 oz Old Tom Gin, Hayman's
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Lime juice
1⁄4 oz Maraschino Liqueur, Luxardo
Notes

The Emerson is a cousin to the Last Word and Aviation, or, if you prefer, a Martinez Sour. Altered from the original measurements to make a more spirituous and drier cocktail. Improved by the addition of bitter vermouth. Some suggest Dubonnet in its place.

History

Appears in Jacques Straub's Drinks, 1914.

Yields Drink
Year
1914
Authenticity
Altered recipe
Source reference

http://cocktailvirgin.blogspot.com/2010/09/emerson-cocktail.html

Curator rating
Not yet rated
Average rating
3.5 stars
(13 ratings)
From other users
  • Greenhook Old Tom Gin, Atsby Armadillo Cake Vermouth. Very tasty but lacking in depth, otherwise would have been a 5. — ★★★★
  • 3.5 if I could. Oddly, tastes a bit like a classier screwdriver. — ★★★
  • on the sweet side.
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  • Journalist — Gin, Bianco Vermouth, Rose vermouth, Triple sec, Bitters, Lemon juice, Maraschino cherry
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Start of a New Road

1⁄2 oz Islay Scotch, Lagavulin 16
1⁄2 oz Campari
1⁄2 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Rhum Agricole, Neisson blanc
3⁄4 oz Lime juice
Instructions

Shake with ice and strain into a coupe glass.

Notes

Now that's a drink.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Sam Treadway, Backbar, Boston, MA.
Source reference

http://cocktailvirgin.blogspot.com/2012/07/start-of-new-road.html

Curator rating
Not yet rated
Average rating
3 stars
(12 ratings)
From other users
  • Made with Bowmore Legend and Rhum JM. Didn't love it. I feel the failure is mine, not the drink's.
  • Challenging combination of ingredients. Surprisingly, lime is quite dominant. Try with lemon or reduce lime to 1/2 oz. Good cocktail for a cocktail nerd. — ★★★★
  • Try again with specified ingredients
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DrunkLab commented on 8/21/2013:

I made this with Black Bottle for the smoky Scotch, which may have been a mistake. The resulting cocktail was good, but Chartreuse/lime-forward with bitterness and peat on the back end, like a slightly smoky Bad Word. Which is far from a bad thing! But my guess is that the mightier Lagavulin gives it an entirely different balance. The rhum's coconut and sugarcane notes came out in subsequent sips, but otherwise it was remarkably subdued for 100 proof (I used La Favorite).

ETA: lovely watermelon color though.

Dan commented on 6/02/2014:

Had this at at Backbar and it was great. If I made it again I'd reduce the lime to 1/2 oz max. Unless you want it bracingly tart.

Paddington

1 1⁄2 oz Light rum, Banks 5 Island
1⁄2 oz Aromatized wine, Lillet Blanc
1⁄2 oz Grapefruit juice
1⁄2 oz Lemon juice
1 bsp Orange marmalade
1 rinse Absinthe, Kübler
Instructions

Shake with ice and double strained into an absinthe-rinsed coupe. Garnish with a grapefruit twist.

Notes

Good marmalade-augmented Corpse Reviver #2/20th Century variant.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
David Slope, PDT, NYC.
Source reference

http://cocktailvirgin.blogspot.com/2011/11/paddington.html

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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laerm commented on 1/01/2017:

Surprisingly delicate. A good brunch cocktail.

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