A Habsberg In Jalisco

2 oz Tequila, Tres Agaves Reposado
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Falernum
3⁄4 oz Lime juice
1⁄8 oz Simple syrup
7 dr Bitters, Angostura
Instructions

Shake, strain.
Glass: Rocks.
Ice: Sphere.
Garnish: Grapefruit peel expressed over drink and inserted.

Notes

Use house made Falernum for this. The bigger the better. Velvet wont do.

History

From The Patterson House Fall 2011 Menu.

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
James Hensley
The Patterson House
Source reference

http://www.thespiritmonkey.com/2012/07/20/the-habsburg-in-jalisco-cockt…

Curator rating
Not yet rated
Average rating
5 stars
(9 ratings)
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We made with Ayuuk from Empirical and thought it was really nice.

The Scarecrow

1 1⁄2 oz Tequila
1 t Cinnamon syrup (see note)
1 wdg Lemon
1 wdg Orange
1⁄2 oz Aperol
1 twst Orange peel
Instructions

Muddle orange and lemon, add additional ingredients, shake well, strain into cocktail glass. Flame orange peel on surface of drink and use as garnish.
Cinnamon syrup is 1 cup water: 1/2 cup granulated white sugar: 1/2 cup brown sugar: 5 small cinnamon sticks and simmer for 15 minutes.

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
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From other users
  • Included on my fall cocktail menu.
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Armistice

1 1⁄2 oz Rye, Rittenhouse 100
1⁄2 oz Dry vermouth, Noilly Prat
1⁄4 oz Herbal liqueur, Green Chartreuse
1⁄4 oz Maraschino Liqueur, Luxardo
2 ds Bitters, Fee Brothers Whiskey Barrel Aged
Instructions

Stir, strain, cocktail glass

YieldsDrink
Authenticity
Authentic recipe
Creator
Erik Hakkinen, Zig Zag Café
Source reference

http://cocktailvirgin.blogspot.com/2012/02/armistice-cocktail.html

Curator rating
Not yet rated
Average rating
4 stars
(27 ratings)
From other users
  • 2 oz of rye.
  • Quite good; would probably be better with 1 dash of the bitters instead of 2.
  • Replace Chartreuse with Elderflower.
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This is a great cocktail if you can't decide if you want a Manhattan or a Final Ward. I anticipated my preferences and modified the proportions a bit, decreasing the liqueurs to 1/8 oz each and increasing the vermouth to 3/4 oz, and I added a lemon twist.

Dan commented on 4/10/2014:

Very nice, dry-ish cocktail. A nice alternative to a Red Hook. I did not find 1/4 oz of each liqueur excessive. Lovely.

Too sweet for me and Chartreuse overpowered. Adding 1/2 oz more rye made it work for me.

vermax commented on 8/21/2022:

Added orange rind. Took advice of other commenter and upped Rye a bit. Well balanced.

Good one. May be reduce Bitters to 1 ds and up a little dry vermouth and rye whiskey?

Ask Again Later

2 oz Añejo tequila
1⁄2 oz Aperol
1⁄4 oz Campari
1⁄4 oz Cynar
1 twst Orange peel
Instructions

Stir with cracked ice and served in a chilled coupe. Garnish with an Orange Twist.

History

I wanted to make a drink called the "Magic 8 Ball" but had no 8 year spirits. I came up with this instead.

YieldsDrink
Authenticity
Your original creation
Creator
Mike Alwill, Cocktail Democracy
Curator rating
Not yet rated
Average rating
3.5 stars
(13 ratings)
From other users
  • Surprisingly subtle! I added actual squeezed orange juice and orange bitters for a longer drink, but original was great too. Also tried Amaro Nonino for Cynar — ★★★★★
  • Possibly a little too sweet, but Campari present and under control.
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Jim Beam Black  is aged 8 years. But it's a bourbon, so if you want to stay with a tequila, you'll have to continue looking around. I'm sure there's one out there with the ever increasing brands of añejo tequila hitting the market. And there's always Google, too, to aide your search! Good luck in your quest.

Foreign Key

1 1⁄2 oz Japanese Whisky, Yamazaki 12
3⁄4 oz Aromatized wine, Cocchi Americano
1⁄4 oz Herbal liqueur, Yellow Chartreuse
2 ds Bitters, Boker's
Instructions

Stir with cracked ice and strain into a chilled coupe. No garnish.

YieldsDrink
Authenticity
Your original creation
Creator
Mike Alwill, Cocktail Democracy
Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Don't have the bitters in question, improvised with a little orange and a bit of cardamom bitters. This is really nice.
  • Solid and surprisingly dry on the palette.
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Tastes like a more floral, less savory wet martini to me. 

Unique in that the Cocchi on the approach set my palate up for a sweeter finish than the Suntori Toki, which I used, delivered- in a good way. Good spine.

Ginger Leaf

1 1⁄2 oz Gin, Plymouth
1⁄2 oz Campari
1⁄2 oz Ginger-Honey Syrup (*see notes)
3⁄4 oz Grapefruit juice (Ruby Red)
3⁄4 wdg Lime
Instructions

Add all ingredients shake well with cracked ice, strain in chilled martini glass, garnish with crystallized ginger stick
*I find = parts honey to water makes this syrup too sweet and overpowering for my taste. I did 1/2 cup honey to 1 cup water.

Notes

I made this again with Bombay London dry and it definitely overpowers the drink. Plymouth seems to be soft enough, I definitely recommend a Juniper light gin.

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • This is about to be included on my seasonal fall cocktail menu.
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King's Calling

2 oz Rye
6 lf Basil
1 1⁄2 oz Ginger beer
3 ds Peychaud's Bitters
Instructions

Muddle basil, add rest of ingredients and stir well, for at least 30 seconds to ensure basil essence is well incorporated. Pour over large ice cube.

Notes

I personally prefer this on rocks, however, I have made this as a martini but would recommend double straining if you were to do so. I have also used several Rye's (Old Overholdt is my favorite) with similarly pleasing results.

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • Not bad. I liked the spiciness - in fact after I made it, I added a few dashes of black pepper tincture to give it even more spice.
  • Spicy, with the basil and Peychaud’s lending an herbal balance.
  • The basil smelled so nice at the muddle but got lost in the drink, overpowered by Rittenhouse and Peychaud's. I like the idea here, though, leaving out the citrus.
  • This was included on my seasonal summer cocktail menu
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Tucson Tonic

2 oz Blanco tequila
6 oz Cucumber soda, Dry Soda
1 sli English cucumber
Instructions

Fill a highball with ice. Add tequila. Top with the Dry cucumber soda. Garnish with a thin slice of English cucumber.

YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
Carole K.
Curator rating
Not yet rated
Average rating
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Directorial Debut

1 1⁄2 oz Old Tom Gin
1⁄2 oz Fernet Branca
1⁄2 oz Sweet vermouth
1⁄2 oz Honey syrup
1⁄4 oz Lime juice
Instructions

Shake and strain into a chilled cocktail glass.

YieldsDrink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Try with lemon instead of lime. Almost tea like.
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Coup De Grâce

1 oz Tequila (Amate Reposado)
1⁄2 oz Mezcal
1⁄2 oz Averna
1⁄2 oz Herbal liqueur, Green Chartreuse
4 ds Cardamom bitters
1 twst Lemon zest
Instructions

Stir over ice. Strain into chilled cocktail glass. Discard lemon zest.

Notes

Smokey Mezcal.

YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
Sandy De Almeida, Reposado, Toronto
Curator rating
Not yet rated
Average rating
3.5 stars
(15 ratings)
From other users
  • Nice but a bit sweeter than I anticipated. Next time I'll add a bit more tequila :)
  • Tried with Cobardes mezcal and May have benefited from something more smoky
  • Mezcal, green chartreuse, and Cardamom did not work at all for me. Only bitter is recognizable from Averna - other flavors are lost beneath the high decibel stuff.
  • Prefer with 3 dashes bitters (at least with Scrappy's cardamom) -- 4.5 stars with that modification.
  • Bitter & sweet, w/ strong anise palate. Maybe would keep the lemon twist.
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HallA commented on 1/15/2024:

Not quite balanced... Aroma is nice. Averna / cardamon / chartreuse bitterness is very heavy together and kind of muddy, seems like it needs something to brighten it.

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