Dark Day

2 oz Rye
3⁄4 oz Grapefruit juice
1 t Wild hibiscus syrup
1 t Bitters, Angostura
1 t Amer Picon
Instructions

Shake, strain, chilled cocktail.

Notes

Since Amer Picon is nearly impossible to get in the states, any reputable substiute will do. I used Amer Boudreaux.

History

Wanted to create something in the veil of the Brown Derby or Blinker. Dark Day is a term used when there is no horse racing.

Picture of Dark Day
2011 Kindred Cocktails
YieldsDrink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle, WA
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Eden Terrace Fizz

1 1⁄2 oz English-style rum, Appleton V/X
1⁄2 oz Aperol
1⁄2 oz Sloe gin, Bitter Truth
1 oz Lemon juice
1⁄2 oz Simple syrup (1:1)
1 oz Soda water (to top)
Instructions

Shake all ingredients except soda water in a cocktail shaker, double strain into a highball over ice and top with soda. Garnish with an orange twist.

Notes

Use a lighter style Sloe Gin, Haymans being too heavy.

History

First made for a female customer that wanted something 'fruity' and refreshing, I was going to use white rum but the house pour ran out and I was too lazy to go get a new bottle, so I reached for Appletons. Tweaked for an Appletons competition with Appletons Rum being the dominant flavor and easily accessible ingredients in mind.

YieldsDrink
Year
2012
Authenticity
Unknown
Creator
Egor Petrov, Corner Store Bar, Auckland City, New Zealand.
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Light and refreshing but still a serious drink — ★★★★★
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COVO

1 oz Grappa (Muscat 7 year old)
1 oz Campari
1 oz Lemon juice
1⁄2 oz Tart Apple Syrup
1⁄2 oz Egg white
Instructions

Add all ingredients to a shaker, shake with ice and double strain into a cocktail glass. Garnish with a Peychauds Bitters Swirl

Notes

To make Tart Apple Syrup.

Juice Granny Smith Apples, reduce by half over heat and mix with white sugar 1:1.

History

Made for Ivan, owner of 'Covo' Italian Restaurants in Auckland. Ivan came into Cartel on a quite Tuesday night and started off with a Negroni, then asked for something different but in the same style, after around 4 different cocktails, this is the one he concluded his night with.

YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
by Egor Petrov. Cartel Bar, Auckland City, New Zealand
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Twisted Tenderness

2 oz Mezcal
1 oz Bonal Gentiane Quina
1⁄2 oz Apricot liqueur
1⁄2 oz Hazelnut liqueur, Frangelico
Instructions

Stir, serve on the rocks.

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
Similar cocktails

Didn't have apricot liqueur, tried peche - not so good. Triple sec/orange worked pretty well, though.

Spruce Moose

2 oz Rye (or Canadian whisky)
1⁄4 oz Fernet Branca
4 oz Spruce Beer
1 ds Bitters, Boker's
1 wdg Lime (Optional)
Instructions

Build over ice in an old fashioned glass. Squeeze lime, if desired.

Notes

Rye's spiciness probably holds up better than the Canadian, but the latter works better for the name... The Spruce Beer I used (and the first one I've ever seen/heard of) is from Empire Bottling Works.

History

Found a bottle of Spruce Beer at the gourmet soda store, and upon tasting it, I immediately wanted to mix it with booze. Drawing inspiration from Zach's Dark Phoenix, this is what I came up with.

YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
Christopher Bevins
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Blue Drop

2 oz Genever, Bols
3⁄4 oz Aromatized wine, Lillet
1 t Crème Yvette
1 t Absinthe, Pacifique
1 twst Lemon peel (Garnish)
Instructions

Stir, strain, chilled cocktail glass. Garnish.

YieldsDrink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle, Wa
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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  • Astoria Vecchio — Genever, Bianco Vermouth, Orange bitters, Orange peel
  • Varnish Shamrock — Genever, Dry vermouth, Herbal liqueur
  • Churchgoer — Gin, Genever, Bianco Vermouth, Herbal liqueur, Orange bitters, Lemon peel, Grapefruit peel

The Good Fella

2 oz Canadian whisky (Pendleton 1910)
1⁄2 oz Luxardo Bitter
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1 t Maraschino Liqueur, Luxardo
2 ds Bitters (Dr. Adam Elmegirab's Boker's)
3 Cherry, Luxardo (Preserved, garnish)
Instructions

Stir, strain, chilled cocktail glass. Garnish.

Notes

My entry for the 2012 Luxardo Cup Cocktail Contest put on by Mutineer Magazine which requires to create a cocktail that reflects your city in some way.

History

Created and named for Seattle's bootlegger, Roy Olmstead, who ran liquor from Canada to Seattle during prohibition. His nickname was the "good bootlegger" because his crew wasn't allowed to carry firearms as he believed rum running wasn't worth anyone's life.

Picture of The Good Fella
2011 Kindred Cocktails
YieldsDrink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle, Wa
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Either sweet vermouth (Dolin) or Punt e Mes works. Go with cherry bitters - 1 works, 2 might.
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Zarzamora

3 Blackberry
3⁄4 oz Simple syrup
2 oz Bourbon, Wild Turkey 101
3⁄4 oz Lemon juice
1⁄4 oz Fernet Branca
9 dr Orange bitters
1 spl Cola (as garnish)
1 twst Orange peel (as garnish)
Instructions

Muddle the blackberries with simple syrup in a shaker. Add other ingredients except garnishes. In a Collins glass, fill with shard ice, add cola, strain contents of shaker into Collins on top of cola. Garnish with an orange twist.

History

Zarzamora is what they call the blackberry in Argentina.

YieldsDrink
Year
2009
Authenticity
Authentic recipe
Creator
Troy Sidle, The Violet Hour, Chicago, IL
Source reference

http://themixlab.wordpress.com/2012/12/24/interview-with-troy-sidle-of-…

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
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kd1191 commented on 5/21/2013:

A couple items...

First, this is a Troy Sidle creation (though I wouldn't be surprised if Toby was somehow involved in the final spec).

Also, the "official" recipe has since been posted online:

2 oz Wild Turkey 101
3/4 oz Lemon Juice
3/4 oz Simple Syrup
1/4 oz Fernet-Branca
3 Blackberries
9 drops orange bitters

Lightly muddle the blackberries with the simple, add the other ingredients & shake with ice.
Put a bit of Coca-Cola in the bottom of a Collins glass, add 'shard' ice (tall, rectangular).
Strain shaker contents into prepared glass and garnish with an orange peel.

<a href="http://themixlab.wordpress.com/2012/12/24/interview-with-troy-sidle-of-…;

Nice catch! I will reverse the ingredients - leaving the old version in the comments.

Thanks,

Zachary

This was the original recipe posted: 1.5 oz whisky, .5 each simple syrup, lemon and Fernet Branca, 1 dash orange bitters, 4 blackberries, splash of cola. Muddle blackberries and simple, add remaining ingredients except cola. Shake and strain over fresh ice in a Collins glass. Top with cola.

Thanks,

Zachary

Waterloo

4 cube Watermelon
3⁄4 oz Simple syrup
1 1⁄2 oz Gin, Plymouth
1⁄2 oz Lemon juice
1⁄2 oz Campari
1 wdg Watermelon (as garnish)
Instructions

Muddle chunks of watermelon with simple syrup in the bottom of a mixing glass. Add gin, lime juice and Campari, shake and pour unstrained into a tall Collins glass, garnishing with a wedge of watermelon.

Notes

Subbing in Hendrick's or reposado tequila is delicious, too

YieldsDrink
Year
2012
Authenticity
Authentic recipe
Creator
Jason Kosmas and Dushan Zaric, Employees Only, New York, NY
Source reference

https://www.epicurious.com/recipes/food/views/waterloo-390826

Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • Don't add too much SS, watermelon might be quite sweet enough. SS only for rounding off the edges of the lime juice.
  • 1/2 oz rosemary syrup instead of simple
  • Tastes like the parts but not much else. I'd try this with an Old Tom.
  • Refreshing and enjoyable. Nothing that would really drive me to make this one again, but it was fun to make and enjoy.
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Nice and refreshing; doubling the lime juice doesn't hurt.

Corrected to Lemon juice from Lime juice, as found in two references elsewhere. Originally posted reference is defunct.

Kasumiku (香住区)

1 1⁄2 oz Japanese Whisky, Yamazaki 12
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
3⁄4 oz Eau de vie of Douglas Fir
3⁄4 oz Ginger liqueur, Domaine de Canton
1 rinse Islay Scotch, Laphroaig 10
Instructions

Stir with ice and strain into a chilled, Laphroaig 10 rinsed large rocks glass or, ideally, brandy snifter.

Notes

The salty, peaty smell of the Laphroaig 10 is essential here so make sure you use a large rocks glass or a snifter.

Upon your first sip, you'll immediately notice the pine and ginger, followed by the warm qualities of the Yamazaki with the bitterness of the Punt e Mes resting just beneath.

Depending on your tolerance for liqueurs, you may want to adjust the amount of Domain de Canton.

History

Kasumiku (香住区) is a small town on the northern shore of Hyogo Prefecture, that's nestled between the Japan sea and the San-in Mountain Range. Due to its location, Kasumiku is subject to hot, humid summers and heavy snowfall during the winter.

The Kasumiku Cocktail is intended to capture the wild nature of earth (Punt e Mes), sea (Laphroaig) and forest (Douglas Fir), with the brightness of the Domaine de Canton and Yamazaki 12 representing the town that's survived regardless.

YieldsDrink
Authenticity
Your original creation
Creator
Mike Alwill of thecocktaildemocracy.com
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • First time making this. I like the smokiness the Laphroaig rinse gives it. Need to play with the proportions of ginger and douglas fir next time. As-is, I like it. With a little tweaking, I could love it.
  • Subbed Aultmore for the Laphroaig. Didn’t really contribute anything aromatic. Would do this again and skip the rinse. — ★★★★
  • Maybe do in rocks glass over large ice cube?
Similar cocktails
g28 commented on 11/07/2016:

I substituted scotch for the Yamazaki (didn't have any Japanese Whiskey) and Cocchi Vermouth di Torino for the Punt e Mes - really nice drink. First one I've made with the Douglas Fir. I thought maybe 3/4 was going to be too much of the Douglas Fir and the Domaine de Canton, but it was just right.

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