Thanksgiving for Jack

2 oz Mezcal
1 oz Aromatized wine, Lillet Blanc
1⁄2 oz White Crème de Cacao
1 rinse Absinthe
Instructions

Stir with ice and pour into a chilled coupe.

Notes

Anise and licorice on the nose, smoke on the tongue and then a touch of chocolate on the finish. If you want a hint of fruit, consider adding an orange twist.

History

I came up with this while rewatching 24 and thinking that Thanksgiving should be dedicated to Jack Bauer and the many, many times he's stopped widespread disaster. Hence the smoky destruction of Mezcal, with a hint of holiday sweetness in the absinthe and creme de cacao.

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Authenticity
Your original creation
Creator
Mike Alwill, Cocktail Democracy
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • This is sweet enough for dessert, but tasty enough for anytime! Wonderful. Orange peel is a nice touch. Also could add a couple chili flakes for a slightly different take. I added chocolate bitters. — ★★★★
  • Pretty good. I figured what the heck and gave it a couple drops of Aztec chocolate bitters too. Thumbs up.
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laerm commented on 1/26/2017:

Pretty good. I figured what the heck and gave it a couple drops of Aztec chocolate bitters too. Thumbs up.

Negroni Sans

2 oz Gin
1⁄2 oz Sweet vermouth, Cocchi Vermouth di Torino
1⁄2 oz Dry vermouth, Dolin
3 3⁄8 oz Sanbitter
1⁄4 oz Lime juice
Instructions

Pour the gin, vermouths, and lime juice into an ice-filled rocks glass. Stir. Top with the Sanbitter. If you must, garnish with a lime wheel.

Picture of Negroni Sans
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Creator
Stew Ellington
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3.5 stars
(2 ratings)
From other users
  • Negroni variant that's less bitter and goes down more like a mixed drink.
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Not bad;  I think less Sanbitter is better here.

The recipe as written needs almost 7 oz of liquid and then ice as well and would over-fill most rocks glasses.

An oz or two would probably be sufficient.

Maple Leaf

2⁄3 oz Bourbon
2⁄3 oz Maple syrup
2 t Cynar
1 ds Bourbon (Vanilla-infused)
1 ds Peychaud's Bitters
1 ds Bitters, Angostura
1 ds Orange bitters, Fee Brothers Orange
Instructions

Shake over ice, strain into vessel of choice, WAIT until Room Temperature - Enjoy

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Creator
J., 'Bar, One, Too', Virginia
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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PhD Pepper

2 oz Ginger liqueur (Homemade)
1 oz Overproof bourbon
2⁄3 oz Aperol
1 ds Orange bitters
1 ds Bitters
1 ds Bourbon (Vanilla-infused)
Instructions

Swirl with Ice, Serve.

History

And a history it is....got to think ahead!;

Homemade Ginger Liqueur;

8 oz liquor (e.g. vodka, rum);
2 oz liqueur (e.g. elderflower);
2 oz choice liqueur (e.g. triple sec);
2 oz sweet syrup (e.g. molasses, agave, honey, maple, Lyle's);
4 oz minced ginger root;
shake often;
muddle at 2 months;
use after 3 months;;;

Vanilla-infused Bourbon;

Half-length, split Vanilla bean;
4 oz bourbon;
Steep for at least 4 weeks;
Shake often;;;

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Your original creation
Creator
J., 'Bar, One, Too', Virginia
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
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  • Allen & Wright — Rye, Root liqueur, Bitters, Cinnamon syrup, Lemon peel, Orange peel
  • Autumn Evening — Bourbon, Ginger liqueur, Cynar, Orange bitters
  • Red Eyen — Rye, Aperol, Herbal liqueur, Peychaud's Bitters, Simple syrup

Davy Jones' Locker

2 oz Rum, Appleton Reserve
1 oz Grapefruit juice
1⁄4 oz Lime juice
1⁄4 oz Fernet Branca
1⁄2 oz Cinnamon syrup
Instructions

Combine all ingredients and shake vigorously. Strain into a frozen sour glass and garnish. Garnish with lime wheel.

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Authentic recipe
Creator
Brad Farran, Clover Club, Brooklyn, New York
Source reference

http://www.imbibemagazine.com/Davy-Jones-Locker-Cocktail-Recipe

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Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • Really outstanding when the Fernet-to-Rum mix is just right. — ★★★★★
  • Amazing and unique. I added a touch of tiki bitters second try, and it"s a nice addition.
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  • Nui Nui — Virgin Islands Rum, Allspice Dram, Bitters, Lime juice, Orange juice, Cinnamon syrup, Vanilla syrup, Orange peel
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  • One Weird Trick — Jamaican rum, Campari, Becherovka, Grapefruit juice, Lime juice, Pineapple juice, Cinnamon syrup
  • Havana Swizzle — Rum, Triple sec, Licor 43, Allspice Dram, Bitters, Peychaud's Bitters, Lemon juice, Mint
Yitzi commented on 10/03/2014:

Cinnamon syrup really didn't do much for me. Preferred with simple syrup and Demerara rum.

A new tiki classic! I tried a touch of tiki bitters second go, and it's a great addition.

This is a great daiquiri variation!  

Tetanus

2⁄3 oz Scotch, Dewar's
2⁄3 oz Drambuie
2 t Triple sec, Cointreau
2 t Herbal liqueur, Green Chartreuse
1 ds Orange bitters, Fee Brothers Orange
1 dr Celery bitters
1⁄2 ds Bitters
Instructions

Stir with ice, serve.

History

Been looking to use up a bottle of Dewar's, and was stumped on the Green Chartreuse - necessity mothers invention.

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Altered recipe
Creator
J., 'Bar, One, Too', Virginia
Source reference

Rusty Nail-based

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5 stars
(8 ratings)
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Very sweet as written. I upped the scotch to 2 oz (Bowmore Legend). I also erred and doubled the Chartreuse. Probably best as written. I'm not sure what the last bitters is though. I could not taste one drop of celery bitters.

A Long Day

1 oz Añejo tequila
1 oz Cynar
1 oz Sweet vermouth
1 ds Orange bitters
1 ds Grapefruit bitters
Instructions

Build in a rocks glass half-full of ice. Stir. Twist a lemon peel over the top, rub it around the rim, and drop it in.

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Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • 1/13/17: This was just okay. Would try again.
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  • Colonel Carpano — Cynar, Bourbon, Sweet vermouth, Peychaud's Bitters, Orange peel
  • Paynal — Reposado Tequila, Cynar, Apricot liqueur, Orange juice

Stew,

Love the thought of anejo tequila + Cynar playing together. What sweet vermouth do you recommend? Dolin might be nice...

My sweet vermouth of choice is Cocchi. Dolin could be nice, too! Carpano Antica might add a bit too much bitterness to an already bitter drink.

Really nice, well-balanced cocktail. Only had Cazadores reposado around, but it played nicely.

My changes address the questions or issues raised in the above three Comments. I used 1.5 oz El Tesoro anejo tequila, 1 oz Cynar, and 1 oz Dolin sweet vermouth. Also used Bitternens Hopped Grapefruit bitters and Angostura Orange bitters. And the lemon peel, of course. Great drink! Very smooth, but a tad too sweet for my taste. Perhaps 0.75 oz Cynar for less sweetness? Rated 4.5 as I made it. Enjoy!

A Polite Discretion

1 1⁄2 oz Guatemalan rum, Zacapa 23
3⁄4 oz Pear liqueur, Belle de Brillet
1⁄4 oz Gran Classico
Instructions

Stir, strain, cocktail.

Notes

First recipe I made from Regan's 2012 book, and a real winner.

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Authentic recipe
Creator
Geoffrey Wilson, Loa, New Orleans
Source reference

Gaz Regan's 101 Best New Cocktails 2012

Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • Used 0.5 oz Gran Classico. Works with Rhum Barbancourt, but Flor de Cana is better. Dialled GC back to 0.25 to allow pear to come through.
  • Made with R&W
  • Wanted less sweet so made with a pear eu-de-vie and added simple syrup (0.5oz?) to get it right.
  • Substitute mixture of 1/3 campari/ 2/3 aperol for Gran Classico
  • try another amaro if don't have Gran Classico
  • Quite good! Will definitely make again.
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  • St. Crispin — Demerara Rum, Calvados, Orange bitters, Bitters, Apple juice, Honey syrup
  • Winterfall — Apple brandy, Galliano, Peychaud's Bitters, Lemon peel
  • Pantry Raid — Brandy, Aromatized wine, Falernum, Peach liqueur, Lemon bitters


An easy to make and easy to drink cocktail. Somewhat sweet, but not overly so; the rum sees to that. One might be tempted to put in a TAD more Gran Classico; I know I was (but didn't). Maybe next time. I rated this one at 4.0. Meanwhile, drink up but drive responsibly.

Poet's Dream

2 oz Gin, Broker's
1 oz Dry vermouth, Dolin (or Noilly Prat)
1⁄2 t Bénédictine
2 ds Orange bitters, Regans' orange bitters
1 twst Lemon peel
Instructions

Stir with ice in a mixing glass and strain into a chilled cocktail glass. Garnish with a lemon twist.

Notes

I first tried this cocktail at the Varnish in Los Angeles. Nice and clean with that spicy, herbal influence from the Benedictine.

History

There are two versions of the Poet's Dream floating around the other calls for equal parts gin, vermouth, and Bénédictine. This modification is from a 1934 English drink book, the kind that rounds up recipes from everybody else's books and prints them without credit.

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Authentic recipe
Source reference

Esquire Magazine

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Average rating
4 stars
(15 ratings)
From other users
  • Dry Martini with a herbal twist. Might try a tad more Benedictine. Nice with tanqueray. Probably worth trying more interesting gins. Used an orange twist.
  • Gin Martini with a few accents. For those who find traditional martinis to be too dry.
  • Interesting Martini take. Somehow tasted slightly effervescent. Not sure I tasted the Benedictine at all though.
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  • Grey Lady — Gin, Dry vermouth, Maraschino Liqueur, Orange bitters, Crème de Violette, Lemon peel
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Queen's Park Swizzle

3 oz Demerara Rum, Lemon Hart (80 proof)
1⁄2 oz Lime juice
1⁄2 oz Simple syrup (rich 2:!)
10 lf Mint
2 ds Bitters, Angostura
Instructions

Muddle mint, add all ingredients, crushed ice, swizzle, mint sprig and lime shell garnish

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Authenticity
Unknown
Source reference

http://www.imbibemagazine.com/Queen-s-Park-Swizzle

Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • I boosted the lime and syrup, and put the bitters on top. For even higher octane it works to sub in 151 for some of the rum.
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I had a version of this from Mindy Kucan that was as follows: Crush 1 sugar cube in the bottom of a Collins glass. Add 15-20 leaves of mint and press lightly. Add 2 oz. Matusalem Platino, 1 oz lime juice and 3/4 oz Demerara syrup. Stir, then fill the glass with crushed ice. Swizzle and top with 6-8 dashes of Angostura bitters.

Fine drink but I increased the lime juice to 1 oz and rich simple syrup to 3/4 oz. I often find that 1/2 oz of lime is too little when calling for 2 oz or more of spirit. Of course, this is a matter of preference much like in a Daiquri where some recipes call for around 1/2 oz of lime. A tastey swizzle.

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