Flue-cured

1 oz Rye
2 1⁄2 t Chambord
2 1⁄2 t Spiced Rum, Kraken
2 t Fernet Branca
1 1⁄4 t Elderflower liqueur, St. Germain
1⁄2 t Campari
2 ds Bitters, Scrappy's
2 ds Bitters, Angostura
2 dr Orange bitters, Angostura Orange
Instructions

Stir with a few chips of ice, enjoy slowly as it comes back to room temperature.

Notes

The cigar/tobacco parallel is uncanny, possibly blackberry could be substituted for raspberry liqueur, also a bourbon might work. the Scrappy's adds bite but could be dropped if unavailable. Otherwise you can season to taste with a slightly sweet, fruit/flower/earthy goal.

Yields Drink
Authenticity
Authentic recipe
Creator
J., 'Bar One, Too', Virginia
Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Switch to metric to get recipes that make sense. I don't quite know about the "like smoking a cigar" but the cocktail is rich and fruity.
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Zachary Pearson commented on 1/11/2013:

This looks interesting... are the amounts correct? How big is the drink?

sorensencup commented on 1/12/2013:

they are if you are seeing them in metric, when i log in i get metric as is my preference but otherwise they are Imperial and look untidy

Zachary Pearson commented on 1/12/2013:

I guess my issue isn't that the measurements look weird, it's that the drink is just over an ounce in size.

sorensencup commented on 1/12/2013:

good point, when i am fiddling i keep it small for a few reasons, i doubled the proportions now as i have tweaked it to no longer be a work in progress

He's Crafty

2 oz Bourbon
1 oz Sweet vermouth
1⁄2 oz Cranberry shrub
1⁄2 t Lemon syrup
2 ds Grapefruit bitters
Instructions

Shake and strain, lemon peel.

Picture of He's Crafty
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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  • Monk's Manhattan — Rye, Sweet vermouth, Bitters, Bénédictine, Cherry, Orange peel
  • Manhattan — Rye, Sweet vermouth, Bitters, Cherry
  • The Pontchartrain — Bourbon, Tawny port, Peychaud's Bitters, Absinthe, Grenadine, Lemon juice
Zachary Pearson commented on 4/27/2021:

This is one of those recipes where it'd be very helpful to have the recipes for the shrub and the syrup. Thanks,  Zachary

Oliver's Twist

1 oz Gin, Tanqueray
1⁄2 oz Triple sec, Cointreau
1 oz Pineapple juice
3 ds Bitters, Angostura
1 Maraschino cherry (as garnish)
Instructions

Shake and strain into chilled glass. Add garnish.

Yields Drink
Authenticity
Unknown
Creator
Gary Regan
Source reference

The Bartender's GIN companion

Curator rating
Not yet rated
Average rating
2 stars
(2 ratings)
Similar cocktails
happyrobot commented on 10/30/2016:

"Oliver's Twist Created by Gary Regan for the Gourmet Magazine food-pairing challenge, 2004. Named for Garrett Oliver, brewmaster for the Brooklyn Brewery, and one of the other competitors.."

Therapeutic Agent

1 1⁄2 oz Cognac
3⁄4 oz Whiskey
1 oz Bianco Vermouth
1⁄4 oz Fernet Branca (fat)
Instructions

Stir with ice. Serve up with a brandied cherry. Smile.

Notes

Make it a plump 1/4 oz of Fernet. A half ounce is too much and a quarter ounce leaves it lacking.

Yields Drink
Authenticity
Your original creation
Creator
Baron A. Stout
Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • Smooth and interesting. Used Elijah Craig for whisky. Made my branca a real fat one :)
  • Used dry vermouth, which was bitter, but still good. Bitter, but enjoyable and slow to drink, seemed similar to a Toronto.
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Dan commented on 1/05/2013:

Moderated from 1 to 1/4 oz Fernet as per the notes. I'm assuming that 1 oz was a typo.

BamBoozled commented on 9/17/2020:

Smooth and interesting. Used Elijah Craig for whisky and Cocci Americano as blanc vermouth.Made my branca real plump ;) 

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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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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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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