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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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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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.

SNAP Happy

1 1⁄2 part Ginger liqueur, Snap
1 1⁄2 part Bourbon
Instructions

Shake SNAP and bourbon with ice. Strain into a martini glass and garnish with a burnt orange peel.

Yields Drink
Authenticity
Authentic recipe
Source reference

http://www.artintheage.com/spirits/snap-recipe-snap-happy/

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Zachary Pearson commented on 12/29/2012:

I'm trying to figure out a way to normalize all the Art in the Age liqueurs, and I think it's best if we call them what they are in the ingredient box (e.g. Ginger liqueur) and use the specific name (e.g. Snap) for the brand. I think we all know (or can find out quickly) that Art in the Age makes these things, and it's not necessary to call them organic.

Thanks,

Zachary

Biff Malibu commented on 9/23/2024:

A good base that may invite the addition of a modifier.

the Sixth Borough

2 oz Rye
1 oz Amaro Nonino
1⁄2 oz Herbal liqueur, Green Chartreuse
1 ds Orange bitters, Regans' orange bitters
Instructions

Stir. Strain into chilled coupe. Garnish with orange twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Max Shapiro, Zahav Restaurant, Philadelphia
Source reference

published in Imbibe Magazine March/April 2009

Curator rating
Not yet rated
Average rating
3.5 stars
(13 ratings)
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mahastew commented on 5/21/2014:

Colin says this cocktail isn't his. He says Max Shapiro created it.

bMorHon commented on 11/26/2017:

Interesting, but on my taste-buds the Chartreuse overwhelmed the Nonino. 

Tried substituting Benedictine which played more happily.

Missing a little of the zip supplied by the Chartreuse.

The Rumbleseat

1 1⁄2 oz Flavored Rum, Balcones
1 oz Lemon juice
1⁄2 oz Orange liqueur, Paula's Texas Orange
Instructions

Shake and strain into a chilled cocktail glass. Garnish with an orange twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Brian Dressel, Bar Congress, Austin, TX
Source reference

http://www.austinchronicle.com/food/2010-12-31/drink-upscale/

Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Like a rum based sidecar... will try it!!
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The SAGE Blossom

1 1⁄2 oz Herbal liqueur (Art in the Age Sage)
1 oz Ginger liqueur, Domaine de Canton
1⁄2 oz Campari
3⁄4 oz Lemon juice
2 ds Bitters, Angostura Orange
Instructions

Shake all ingredients vigorously in a cocktail shaker. Strain into a chilled martini glass

Notes

You can find out more about SAGE at http://www.artintheage.com/spirits-landing/sage/#about

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Will Gabriel, Klein, TX
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Pangolindo commented on 5/29/2019:

Tried this combining izarra green and elixir chartreuse instead of sage liquor. And used belvoir ginger cordial. Good overall. Campari is mild. Strong spicy ginger and herbal liqueur worked perfectly.

 

I tried to up campari and herbal liqueur by 1/4 each but the balance vanished.

Rhubarb Jimjam

1 1⁄2 oz Rhubarb liqueur, Rhuby
1⁄2 oz Averna
1 oz Overproof rum, Wray & Nephew Overproof
1⁄2 oz Lime juice
1 t Orgeat, B.G. Reynolds
Instructions

Shake, strain, rocks, lowball

Notes

Art in the Age Rhubarb Tea (formerly Rhuby) is a 80 proof rhubarb-based modestly sweet liqueur

History

Inspired by the Averna Jimjam. Revised: added the orgeat to improve the flavor and acid balance.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Dan Chadwick, Kindred Cocktails
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Fruity and deceivingly powerful. — ★★★★
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Dan commented on 12/24/2014:

Yeah, Stew it was a tad tart, which is surprising. I revised the recipe to include a touch of orgeat, which adds nice depth and couterpoint to the rhubarb, while tilting the drink slightly sweeter.

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