Powers of Peat

1 1⁄2 oz Highland Scotch
3⁄4 oz Sweet vermouth
1 t Islay Scotch, Laphroaig 10
1 t Absinthe
1⁄2 oz Lemon juice
1⁄2 oz Ginger syrup
Instructions

Shake and strain into a chilled cocktail glass.

Picture of Powers of Peat
YieldsDrink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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Death in the Afterlife

1⁄2 oz Fernet Branca
1 oz Ginger liqueur, Domaine de Canton
1⁄2 oz Lemon juice
1⁄4 oz Simple syrup
2 ds Absinthe, Pacifique
3 oz Champagne
1 twst Lemon peel (Garnish)
Instructions

Shake without Champagne, strain, coupe or flute. Top with Champagne, garnish.

Notes

Submitted for the Domaine de Canton 2014 Best Bartender Contest.

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Authenticity
Your original creation
Creator
Scott Diaz, Seattle, WA
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Mesoamerica

2⁄3 oz Fernet Branca
2⁄3 oz Xtabentun
5 ds Bitters, Bitter Truth Chocolate
3 ds Bitters, Bitter Truth Orange
Instructions

Shake on ice, strain, and serve in a snifter

Notes

Surprisingly strong, firm cocoa flavor as it transports you to Central America on the complementary notes

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Authenticity
Authentic recipe
Creator
J., 'Bar, One, Too', Virginia
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
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Price of Rum

1 1⁄2 oz Aperol
1 1⁄4 oz Jamaican rum, Appleton Estate V/X
1⁄2 oz Curaçao, Senior Curaçao
1⁄4 oz Virgin Islands Rum, Cruzan Blackstrap
1 oz Lime juice
1⁄2 oz Simple syrup (Rich (2:1))
Instructions

Shake and strain into a large, crushed ice-filled rocks glass.

History

Largely inspired by the Bitter Mai Tai.

Picture of Price of Rum
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Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • Made without simple syrup. Delicious.
  • pretty tasty! Easy, tasty Summer on the porch drink ... maybe in a highball with a blast of seltzer — ★★★★
  • Red berry flavors. The gentle bitterness of the Aperol and the bass note of the blackstrap rum serve well to contribute gravitas.
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topher commented on 12/12/2019:

Made without simple syrup. Delicious.

The Deliverance

1 oz Bourbon, Bulleit (cedar infused)
1 oz Calvados
1⁄2 oz Fernet Branca
1⁄2 oz Maple syrup
Instructions

Stir. Strain into a double old fashioned over ice. Garnish with thin red apple slice.

Notes

The Infusion is very quick and simple. Per 750ml bottle of Bourbon (I use Bulleit at home, and Four Roses at work, both work well) add a SMALL fistful of food grade cedar chips. Any store that sells barbeque chips should have cedar (about $5 for a big bag). Throw it all in a mason jar for 3-4 hours, agitating occasionally, and then strain it back into the bottle. The more chips you use the shorter the infusion time, but you're going to lose a lot more bourbon to the chips. You should lose about an ounce per bottle. And don't let it sit for more than four hours, cause it can get extremely bitter.

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Year
2012
Authenticity
Your original creation
Creator
Sandy De Almeida, Toronto, Canada
Curator rating
Not yet rated
Average rating
5 stars
(8 ratings)
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Sorry Zachary, I haven't checked back in a bit.
The Infusion is very quick and simple. Per 750ml bottle of Bourbon (I use Bulleit at home, and Four Roses at work, both work well) add a SMALL fistful of food grade cedar chips. Any store that sells barbeque chips should have cedar (about $5 for a big bag). Throw it all in a mason jar for 3-4 hours, agitating occasionally, and then strain it back into the bottle. The more chips you use the shorter the infusion time, but you're going to lose a lot more bourbon to the chips. You should lose about an ounce per bottle. And don't let it sit for more than four hours, cause it can get extremely bitter.
You can just toss the chips out after, or throw them in a batch of rich simple and simmer it for 15min. Then your left with an intense cedar syrup, which I've been using a lot.
Cheers!

I did not have cedar chips handy, and used a basic rye instead. Used a little less Fernet and maple (1 part of each to 3 parts each of the rye and Calvados). Delicious. Will try with cedar infused bourbon in future.

Ginger Lindsay

1 1⁄4 oz Gin
3⁄4 oz Dry vermouth
3⁄4 oz Ginger liqueur, Domaine de Canton
1⁄2 oz Lime juice
Instructions

Shake and strain into a chilled cocktail glass.

Picture of Ginger Lindsay
2011 Kindred Cocktails
YieldsDrink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • make me
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Pegasus

3 oz Gin
1 oz Triple sec, Cointreau
1 T Aperol
1 T Aromatized wine, Cocchi Americano
1 oz Lime juice
3 ds Orange bitters, Angostura Orange
3 ds Bitters, Angostura
1 twst Orange peel (large, expressed and dropped)
Instructions

Shake, strain, cocktail glass, express peel and drop

Notes

Optional--add splash of grenadine or agave if too sour

YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
Ron Rovner Portland, Maine
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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This isn't by chance 2 drinks, is it? If it's one, that's like a 7 1/2 ounce drink.

Thanks,

Zachary

Roro commented on 10/06/2012:

The amount of Aperol and Cocchi Americano should have been 1 Tablespoon each, not 1 ounce. This could be two drinks or one long one.

I'm with you in thinking that this is more like 2 drinks, with the 4 oz. of 40% liquor in it.

Curated from 1 to 2 drinks as it seems plenty big enough for two. Also fixed capitalization and tweaked up instructions to conform to style guidelines.

Aphrodite and Eros

1 Egg white
1 1⁄2 oz Reposado Tequila
3⁄4 oz Aperol
1⁄2 oz Falernum, Velvet Falernum
3⁄4 oz Grapefruit juice
1⁄2 t Cinnamon syrup
2 Cardamom (green pod)
Instructions

Muddle cardamom (a mortar & pestle work great for this), then add remaining ingredients. Dry shake. Add ice and shake vigorously. Double strain into coctail glass.

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Authenticity
Altered recipe
Curator rating
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Average rating
4 stars
(10 ratings)
From other users
  • Swap Falernum for an amaro
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laerm commented on 12/31/2016:

Delightful! I didn't have the cardamom to muddle so I gave it two drops of cadamom bitters.

Was expecting a fairly interesting and complex drink but the flavours felt a bit muddied. I suspect it may be due to my using of red grapefruit instead of white...

Green Like a Fox

3⁄4 oz Blanco tequila
3⁄4 oz Pisco
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄4 oz Maraschino Liqueur
3⁄4 oz Lime juice
1⁄2 oz Agave syrup
Instructions

Shake and strain into a chilled cocktail glass.

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Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(19 ratings)
From other users
  • Blends well with green chartreuseat the front. Not too boozy. A touch on the sweet side, would bring the agave back to 1/4 next time.
  • Very balanced, nice work Stew! I used Pisco Puro from Cuneo, Leopold Bros. Maraschino, Jimador Silver. I added a spray of rosemary/wild honey from Alice and the Magician.
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I Insist

2 oz Mezcal, Del Maguey Vida (cantaloupe infused, see note)
1⁄2 oz Lime juice
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Curaçao
6 dr Bitters, Bitter Truth Grapefruit
Instructions

Combine cantaloupe-infused mezcal with other ingredients, shake and strain into a coupe. Garnish with 1 cantaloupe ice sphere.

Notes

To make infused mezcal, infuse 3 days with ripe cantaloupe, skin removed and roughly chopped (seeds included). To make the ice sphere, use a mellon baller to scoop from a cantaloupe, then freeze.

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Your original creation
Creator
Jacqueline Foucha for The Oakland Art Novelty Company
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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