Veronica Rose

1⁄2 oz Aperol
1⁄2 oz Syrup of roses (see below)
2 ds Orange bitters
2 oz Sparkling white wine
Instructions

Combine all ingredients, except the sparkling wine, and stir with ice to combine. Strain into a flute, top with chilled sparkling wine and garnish with lemon twist.

Notes

For the Rose Syrup: Steep 1/4 cup of dried rose petals in 1 cup of boiling water and let steep for 30 minutes. Strain out the rose petals and lightly squeeze to extract the excess water. Add 1/4 tsp. of rose water and a pinch of gum arabic (the arabic is optional), add more hot water to return the volume to 1 cup, add 1 cup of sugar and stir until dissolved. Keep refrigerated for up to 2 weeks.

Yields Drink
Authenticity
Unknown
Creator
Erick Castro, Polite Provisions, San Diego
Source reference

http://imbibemagazine.com/Veronica-Rose-Recipe

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Lemon Twist

1⁄2 oz Rum, Cruzan (151)
1⁄2 oz Drambuie
1 t Lemon juice
3 oz Tonic water
Instructions

Shake rum,drambuie,lemon juice. Pour unstrained into lowball glass. Top with tonic water.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
1 star
(1 rating)
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Le Antoinette

2 oz Gin, Tanqueray
3⁄4 oz Campari (*Campari Jelly)
3⁄4 oz Elderflower liqueur, St. Germain
1⁄2 oz Lemon juice
Instructions

Combine ingredients, shake in iced shaker, strain into coupe

Notes

*Campari Jelly is made by heating 16 oz Campari, 2c Sugar, peel of 1 grapefruit, 2 oz. lemon juice, 1/2t red chile flakes, 1/4t grapefruit bitters, and 1/4t Angostura bitters to a boil, letting sit overnight, and adding natural fruit pectin.

Yields Drink
Authenticity
Your original creation
Creator
Shane McGrath
The Oakland Art Novelty Company
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Half Campari, half simple syrup and a dash of Angostura — ★★★
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  • Between the Devil and the Deep — Navy strength gin, Falernum, Campari, Rhubarb bitters, Lemon juice, Lemon peel
  • French Laundry — Gin, Elderflower liqueur, Maraschino Liqueur, Grapefruit bitters, Lime juice
Smuuthestdrink commented on 4/03/2023:

Just a minor comment to reflect my nit picking tendency. My French teacher would have said "Mon Dieu!" about the title. Properly speaking, it should be "L'Antoinette." At the very least, given that "Antoinette" is feminine, it should be "La" instead of "Le." OK. Got that off my chest. I'll mix one up and try it! Sounds good!

Likely Doubtful

1 1⁄2 oz Bitters, Angostura
1 oz Lemon juice
1 oz Simple syrup
1⁄4 oz Batavia Arrack, Van Oosten
1⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao
1 Egg white
1 spl Seltzer water
Instructions

Combine all ingredients in a dry shaker and shake. Add crushed ice and shake again. strain into collins glass. Top with soda.

Yields Drink
Authenticity
Your original creation
Creator
Sandy Levine
The Oakland Art Novelty Company
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Angostura Sour — Bitters, Lime juice, Simple syrup, Egg white
  • Campari Sour #2 — Campari, Orange bitters, Lemon juice, Egg white, Simple syrup
  • Aperol Sour — Aperol, Galliano, Herbal liqueur, Bitters, Lemon juice, Egg white, Ginger-Honey Syrup
  • Aperitivo #2 — Barbados Rum, Sweet vermouth, Amaro, Lime juice, Tonic water
  • Aid and Abet — Bigallet China-China, Gin, Lemon juice, Egg white, Simple syrup, Orange flower water

Bech & Gall

1 oz Becherovka
1 oz Galliano
1⁄2 oz Bourbon
1 oz Lemon juice
1⁄4 oz Demerara syrup
Instructions

Shake > Strain > Coupe

Notes

Also works well with egg white & several drops of Angostura on top.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Christopher Bevins
Curator rating
Not yet rated
Average rating
4.5 stars
(15 ratings)
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Winter Sour

1 oz Campari
1 1⁄2 oz Meyer lemon juice
1 1⁄2 oz Honey syrup (clover)
1 oz Egg white
1 spg Rosemary
Instructions

Strip the leaves off the rosemary stem into the bass of a shaker and lightly muddle. Add the Meyer lemon juice and egg white and dry shake for 5 seconds. Add the Campari and honey syrup and shake with ice for 10 seconds. Strain into a chilled cocktail glass and garnish with fresh rosemary sprig.

Yields Drink
Authenticity
Unknown
Creator
H. Joseph Ehrmann, Elixir, San Francisco
Source reference

http://www.imbibemagazine.com/Winter-Sour-Recipe

Curator rating
Not yet rated
Average rating
5 stars
(6 ratings)
From other users
  • An absolutely delicious bitter cocktail, even if it is fairly low ABV
  • Love this - I only had dried rosemary, so I added 1/2 oz Zirbenz Stone Pine liqueur for extra (holiday) spirit.
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polarjan commented on 1/02/2013:

this is seriously yummy

Solera Sour

1 1⁄2 oz Brandy
3⁄4 oz Simple syrup
3⁄4 oz Lemon juice
3⁄4 oz Egg white
1 ds Bitters, Angostura
Instructions

Shake well with ice cubes and strain over fresh ice cubes into a rocks glass, then garnish.

Notes

Garnish: brandied cherry

Yields Drink
Authenticity
Unknown
Creator
Martin Calero, Barceloneta, Miami
Source reference

http://imbibemagazine.com/Solera-Sour-Recipe

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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  • One Night — Speyside Scotch, Allspice Dram, Bitters, Lemon juice, Simple syrup, Egg white, Violet water
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Kashmiri Caipirinha

2 oz Cachaça, Leblon
1 bsp Tamarind (paste)
1⁄2 oz Simple syrup (jaggery or other raw sugar)
1⁄2 oz Lime juice
2 sli Chili pepper (Serrano, thinly sliced)
3 sli Turmeric (about 1/2 inch piece fresh root)
Instructions

Muddle serrano, tumeric root, tamarind paste,
add all liquids, shake with ice. Strain into old fashioned glass, add crushed ice.

Notes

Rim glass with black onion seed and coarse salt

Yields Drink
Year
2010
Authenticity
Your original creation
Creator
RIck Di Virgilio, Houston, Tx. The Queen Vic pub
Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
From other users
  • Adjust spice as needed. — ★★★★★
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Zachary Pearson commented on 12/31/2012:

Cleaned up a little - fixed spelling of turmeric, moved serrano to notes, shortened syrup note to avoid line wrap.

Greenhouse Gimlet

3 part Gin, Art in the Age Sage
3⁄4 part Simple syrup
1 1⁄2 oz Lime juice
Instructions

Shake, strain, straight up, chilled cocktail glass.

Yields Drink
Authenticity
Authentic recipe
Source reference

http://www.artintheage.com/spirits/greenhouse-gimlet/

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Simple gin variation on a daiquiri. Tasty!
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Dan commented on 1/08/2013:

Moderated for style. 1-1/2 lime (juiced) was changed to 1-1/2 oz lime juice, since an average-sized lime yields about 1 oz. We prefer specific volume measurements whenever possible to make the recipe repeatable. Limes vary far too much in size and juiciness to specify them by each.

Also, Art in the Age Sage appears to be essentially a type of gin, so the ingredient was moderated to a brand of gin.

Zachary Pearson commented on 1/11/2013:

I love that the source says to "measure responsibly", then proceeds to give part units ;) Setting a part = 1 oz. gives you a large drink, but makes the 2:1 sour:sweet ratio make sense. A part = 3/4 oz. means 2 1/4 SAGE, a shade more than 1/2 oz simple, and a bit more than an ounce of lime juice, which I think makes a lot more sense.

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