Kentucky Masala

2 oz Bourbon, Bulleit (Vanilla and Orange Infused)
1⁄2 oz Ginger liqueur
1⁄2 oz Gomme syrup
2 ds Bitters, Fee Brothers Old Fashion
2 ds Cardamom bitters, Scrappy's Cardamom
Instructions

To infuse bourbon: add 1 tsp orange zest and 2 split vanilla beans to bourbon, allow to rest for 48-72 hours. Strain out orange zest. --- Cocktail:
Shake, strain into chilled cocktail glass

Notes

This is rather sweet and spicy. One could dial the gomme syrup back to 1/4 oz if desired.

Different Ginger?
Allspice dram in place of FB OF bitters?

Kentucky Masala
2013 Andrew Zenk
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Your original creation
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Green Galley

1 Kiwi (sliced, one slice as garnish)
1⁄2 oz Vanilla syrup
1 1⁄2 oz Aquavit
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Lime juice
1 oz Aromatized wine, Cocchi Americano
Instructions

Muddle 2 medium-size slices of kiwi into the simple syrup. Shake all ingredients with ice. Fine strain into a tulip filled with crushed ice. Garnish with one kiwi wheel.

History

Modified version of Franky Marshall's Green Veil.

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Your original creation
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The Culebra Cocktail

2 oz Light rum
3⁄4 oz Lime juice
1⁄4 oz Maraschino Liqueur
1⁄4 oz Simple syrup
1⁄4 oz Pomegranate Liqueur, Pama
1⁄4 oz Sweet vermouth
Instructions

Shake and strain. No garnish

Notes

A daiquiri variation of El Floridita cocktail

Yields Drink
Year
2012
Authenticity
Altered recipe
Creator
Matt Greenway
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • Try without simple syrup--sounds too sweet
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Solstice #2

1 1⁄2 oz Rye, Rittenhouse
1⁄2 oz Apple brandy, Lairds
1⁄2 oz Aromatized wine, Dubonnet
1⁄2 oz Ramazzotti
1 bsp Grenadine (Homemade)
1 ds Bitters, Fee Brothers Black Walnut
Instructions

Combine, stir and strain ingredients then take orange peel and express oils over drink. Discard peel.

Notes

Variation of John Deragon's recipe from the PDT cocktail book.

Yields Drink
Year
2012
Authenticity
Altered recipe
Creator
Matt Greenway
Source reference

The PDT cocktail book

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • 21 Dec – subbed Cherry Heering for grenadine. A lovely drink. — ★★★★★
  • Works well with ¼ oz oloroso sherry
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Yuletide Monkey Gland

2 oz Gin
1 oz Orange juice (Clementine juice also works nicely)
1⁄4 oz Grenadine (homemade)
1 ds Clove tincture
1 rinse Absinthe
Instructions

Shake and strain into absinthe rinsed glass.

Yields Drink
Authenticity
Altered recipe
Creator
Matt Greenway
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Banks of Torino

1 1⁄2 oz Blended rum, Banks 5 Island
3⁄4 oz Aromatized wine, Cocchi Vermouth di Torino
3⁄4 oz Campari
2 ds Bitters, Angostura
1 twst Orange peel
Instructions

Build over one large rock, stir and garnish with an orange peel.

Notes

A tasty rum negroni variation. Aka the "Count Meehan"

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Joshua Perez, Booker & Dax, NYC
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Better with a squeeze of fresh grapefruit! — ★★★★★
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The Thunderdome

2 ds Bitters, Angostura
1⁄4 oz Maple syrup
1 oz Fernet Branca
1 oz Rye, Rittenhouse 100
1 twst Orange peel (as garnish)
Instructions

Build ingredients in glass; add fresh ice and stir. Garnish with orange peel.

Picture of The Thunderdome
Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Adam Schmidt and Madeline Caldwell at The Manhattan Inn, Brooklyn NY
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Unrepentantly Fernet-y.
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iamhalfred commented on 2/01/2014:

Good, but Fernet-y. Must be in the mood for Fernet. Made with Michter's and smoked ice cube. A good intro to Fernet Branca as the flavor profile is still the most prominent, but more subdued. If some one said "Never had it, would like to try it." I'd make them this.

The Forgery

3⁄4 oz Gran Classico
3⁄4 oz Sweet vermouth, Carpano Antica Formula (Coffee infused)
3⁄4 oz Islay Scotch, Laphroaig 10
3⁄4 oz Amaro dell'Erborista
Instructions

Stir and strain into a coupe. Orange twist, discard.

History

Developed to make use of my 2nd favorite amaro (after Cynar), Amaro dell’Erborista. Developed in September 2012.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Joe Peretore, Brooklyn NY
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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Stone Fruit Tonic

1 oz Flavored vodka, OYO Stone Fruit
1 oz Old Tom Gin, Hayman's
1 dr Agave syrup
1 Kumquat
4 oz Tonic water
2 ds Bitters, Fee Brothers Rhubarb
Instructions

Muddle vodka, gin, agave, and kumquat in Collins glass. Fill 3/4 with ice, add tonic, float bitters on top.

Yields Drink
Year
2012
Authenticity
Unknown
Creator
Adam P./Miriam G., Columbus, OH
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Ghost of Christmas Past

2 oz Bourbon, Old Forester 100
1⁄2 oz Cachaça, 51
1⁄2 oz Allspice Dram
1⁄2 oz Cinnamon Schnapps liqueur
3 ds Orange bitters, Regans' orange bitters
1⁄4 t Black pepper (Freshly milled)
Instructions

Shake dry. Serve over single large ice cube. Wrap brandied cherry in fresh ginger and skewer for garnish.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Adam P./Miriam G., Columbus, OH
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Weirdly lots of sediment and I have no idea what a ginger cherry garnish is supposed to be.
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