The Lorraine Sour

1 2⁄3 oz Mirabelle eau-de-vie, Miclo
7⁄8 oz Lemon juice
1⁄2 oz Earl Grey Tea Syrup (see notes)
1 t Orgeat
4 lf Tarragon (one as garnish)
1 ? Egg white
Instructions

Dry shake or whisk the egg white until emulsified, before adding the remaining ingredients and filling the shaker with ice. Cap, give it a brief but hard shake before double straining into a chilled coupette. Garnish with a trimmed spring of fresh tarragon.

Notes

Earl Grey Tea Syrup:
Steep 1 tbsp loose Earl Grey tea leaves in 150ml boiling water for 3 minutes. Strain out the leaves and heat the liquid with an equal amount of white caster sugar until dissolved. Allow to cool, bottle and store in a fridge for up to two weeks.

Picture of The Lorraine Sour
19.07.2012; Joseph Cassidy
Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Joseph Cassidy
Curator rating
Not yet rated
Average rating
Not yet rated
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Thirty Notes

2 oz Demerara Rum, El Dorado 12
7⁄12 oz Lemon juice
6 dr Orange bitters, Regans' orange bitters
3⁄4 oz Beer, New Holland Dragon's Milk Ale
Instructions

Shake all ingts and strain into a coupe. Garnish with a cinnamon stick wrapped with an orange peel

Notes

To Make the Jam: Combine 4 (12oz) bottles New Holland Dragon's Milk, 4-2/3 cups white sugar, 2 oz lemon juice, 2 split vanilla beans, 10 allspice berries, 3 whole cloves, 2 star anise, and the zest of 1 orange. Bring to boil, cool overnight. Dissolve Natural Fruit Pectin according to package instructions and add to jam mix.

Yields Drink
Authenticity
Unknown
Creator
Shane McGrath for The Oakland Art Novelty Company
Curator rating
Not yet rated
Average rating
Not yet rated
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100 Year War

1 1⁄2 oz Pimm's No. 1 Cup
1⁄2 oz Ginger-Honey Syrup
1⁄2 oz Lemon juice
1 1⁄2 oz Brut Champagne
1⁄2 oz Sorel liqueur
Instructions

Combine Pimms, Honey-Ginger, and Lemon. Shake and strain into a chilled flute. Top with Champagne and float Sorel.

Yields Drink
Authenticity
Authentic recipe
Creator
Adrianne Martin for The Oakland Art Novelty Company
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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DrunkLab commented on 1/06/2014:

Very nice. Tarter than it looks on paper. The Pimm's and Sorel meld together well.

Backwoods Cider

1 1⁄2 oz Whiskey, Buffalo Trace White Dog Rye Mash (Apple & Spice Infused)
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Bénédictine
1⁄4 oz Honey (lavender-honey)
Instructions

Stir ingredients in a mixing glass and strain into a partially cinnamon-sugar rimmed rocks glass over a big chunk of ice

Notes

Infuse 1 btl (375mL) with 1 cored and quartered honey crisp apple, 1 T light brown sugar, 1 t ground allspice and 1 cinnamon stick for 7 days, shaking daily

Yields Drink
Authenticity
Unknown
Creator
Chas Williams for The Oakland Art Novelty Company
Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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Peck Cocktail

1 1⁄2 oz Gin
1⁄2 oz Dry vermouth
1⁄2 oz Apricot eau-de-vie, Blume Marillen
Instructions

Stir, strain, cocktail glass

Yields Drink
Authenticity
Unknown
Source reference

http://www.alpenz.com/indetail.htm

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Ellen's Fancy

1 1⁄4 oz Reposado Tequila
1 1⁄4 oz Amaro Montenegro
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Lime juice
1⁄2 t Agave syrup
3 dr Orange flower water
Instructions

Shake all but the orange flower water and strain into a chilled cocktail glass. Garnish with the orange flower water.

Picture of Ellen's Fancy
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(22 ratings)
From other users
  • Elided agave and orange flower water. Subbing in Jelinek Amaro Liqueur did not work. Other amaros?
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Cider-Bourbon Cocktail

3⁄4 c Apple cider
1⁄3 c Bourbon
2 T Lemon juice
2 sli Ginger (2 1/2- inch-long)
Instructions

Fill a cocktail shaker with ice. Add cider, bourbon, lemon juice, and ginger; shake to combine. Strain cocktail into 2 coupes. Garnish with apple slices.

Yields Drink
Authenticity
Unknown
Creator
Thomas Joseph
Source reference

http://www.marthastewart.com/863805/cider-bourbon-cocktail

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Used crystallized ginger instead of fresh — ★★★★
  • Muddle ginger for ginger flavor to come through
  • Delicious! Easy! Good holiday drink
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rhino322 commented on 9/26/2020:

Nice fall drink. Muddle the ginger before shaking so the ginger comes through.

Tiki Time

2 oz Gin, Hendrick's
3⁄4 oz Orgeat
3⁄4 oz Lime juice
3 oz Coconut Water
1 sli Cucumber (For Garnish)
Instructions

Shake with ice. Strain into an ice-filled Collins glass. Garnish with a slice of cucumber and a paper umbrella.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Charlotte Voisey
Source reference

http://www.smallscreennetwork.com/video/714/the_proper_pour_tiki_time/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Used Aviation Gin & B.G. Reynolds' orgeat. Very good; light & refreshing; perfect level of sweetness. Gin provides a solid base w/ orgeat working behind the lime. Coconut water provides nice, velvety texture. Bittermens Tiki
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Spanky Panky

1 1⁄2 oz Gin, Aviation
1 oz Aromatized wine, Cocchi Barolo Chinato
1 bsp Branca Menta
2 ds Bitters, Bittermens 'Elemakule Tiki
Instructions

Combine ingredients in a mixing glass, strain into a chilled coupe. Garnish with a spanked mint leaf.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Daniel Warrilow, Son of a Gun, Los Angeles, CA
Curator rating
Not yet rated
Average rating
Not yet rated
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Buono Whistler

1 oz Gin
1 oz Amaro Montenegro
1 oz Dry vermouth
1⁄2 oz Honey syrup (ginger-infused)
1⁄2 oz Lime juice
Instructions

Shake and strain into a chilled cocktail glass.

Picture of Buono Whistler
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
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  • Used Limoncello instead of lemon juice.
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Dan commented on 11/08/2012:

Tried this as best as I could, using del Capo and King's Ginger + honey. I have never had Montenegro, but I've heard it described as "creamsicle", so I can only comment on the del Capo version. It's a nice cocktail. The combination of lime and dry vermouth is a bit odd, but seems to work here. It's quite accessible, especially given the large amount of amaro.

mahastew commented on 11/08/2012:

Dan, I recommend getting your hands on the real deal asap. Calling it "creamsicle" is short-changing it drastically. Without getting too maudlin, I spent my honeymoon on a small island in the Maldives. They made their own essential oil there, which they perfumed the place with. The scent was other-worldly: tropical flowers, ylang ylang, bright sunlight, rainbow auras. Montenegro is the flavor transcription of that scent; it took me right back there. Amazing stuff.

christina in tacoma commented on 11/08/2012:

I don't think creamsicle is very accurate. It is gently herbal and orange-flavored, but not one-note, and not very bitter. My best approximation would be half del Capo, half CioCiaro, though Montenegro isn't as spicy as that mix. It isn't on my list of 5 or 10 favorite amari, but do like it. Sibilla on the other hand, well, I just can't quite figure out what to do with that stuff...

Dan commented on 11/11/2012:

For Sibilia, try Krakatoa, August 25th 1883 from the evil mind of Zachary. Also, I use it (Sibilia, not Zachary) in small amounts to perk up level of cocktails that aren't that interesting to me otherwise. Amazing with 1 tsp will do.

Dan commented on 11/11/2012:

OK, I ran out and got a bottle since it has recently appeared in my area of Boston without having to travel to the North End. I'm trying to imagine it as you described, but I get mostly orange, mildly bitter, fairly sweet, and upon the initial sip a brief moment where it comes together as artificial. That does dissipate. By contrast, del Capo was also orange and bitter, but with more alcohol to balance it, and less sweet. del Capo does have some caramel in it, which I would not necessarily say is a good thing, but overall I would rather sip del Capo. I suspect that Montenegro will work as a cocktail ingredient, and I look forward to trying it in this one. In this regard, it seems similar to Aperol; I like it as an ingredient, but not by itself.

mahastew commented on 11/11/2012:

I guess I'm pretty terribly biased due to personal history. I love that sh*t!

christina in tacoma commented on 11/13/2012:

I do the same thing with Cynar- a spoonful often seems to finish a cocktail that is a little flat otherwise. I've had my eye on the Krakatoa cocktail- I think this weekend I'll give it a try

seattlejon commented on 2/06/2018:

Thanks for this, Stew.  Tweaked a little:  Used agave syrup and threw a little sliced ginger in the shaker. Reduced vermouth slightly.  And, HEAVENLY!

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