Mezcalín

1 1⁄2 oz Reposado Tequila, Calle 23
1⁄2 oz Mezcal, Del Maguey Vida
1⁄2 oz Ginger-Honey Syrup
1 t Lime juice
Instructions

Stir, strain, one big rock.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Karya

1 1⁄2 oz Rye, Dad's Hat
1 oz Aromatized wine, Lillet Rose
1⁄2 oz Walnut Liqueur, Nux Alpina
1 bsp Hazelnut orgeat
1 ds Bitters, Urban Moonshine original
Instructions

Stir, strain, up, float three roasted hazelnuts.

Notes

Nutty, wood, herbal, sweet. Sturdy. Hazelnut orgeat recipe here: http://www.imbibemagazine.com/Prairie-Rose-Recipe

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Feu-de-vie
Source reference

http://feu-de-vie.blogspot.com/2012/10/karya.html#.UT9yQxwSOYE

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Shawn C commented on 12/15/2022:

Pleasant light red grape flavor combined with sweet nuttiness of the nocino and orgeat, along with the spiciness of the rye. I subbed Boker's Bitters for the Urban Moonshine Original Bitters (which I don't have) since some tasting notes suggested they shared some similarities.

A Burnt Offering to Tangaroa

1 oz Jamaican rum, Smith & Cross
1 oz Amaro Abano, Luxardo
1⁄2 oz Demerara Rum, Lemon Hart 151
1⁄2 oz Donn's Spices #2, B.G. Reynolds
1⁄4 oz Simple syrup (Salted caramel syrup, see note)
1⁄4 oz Bitters, Angostura Orange
3 ds Bitters, Scrappy's Aromatic
Instructions

Shake and pour unstrained into a double rocks glass.

Notes

To make salted caramel syrup, in a large saucepan, take 1/2 cup sugar and 1/2 teaspoon salt and cook until a dark caramel forms - wisps of smoke should be evident. Carefully add 1/2 cup water to the caramel and once the bubbles subside, swirl to dissolve the sugar. Let cool and strain into a squeeze bottle.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
Not yet rated
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Manhattan (Employees Only)

1 1⁄2 oz Rye
1 3⁄4 oz Sweet vermouth
1⁄2 oz Orange liqueur, Grand Marnier
3 ds Bitters, Angostura
1 twst Lemon peel (as garnish)
Instructions

Stir with ice, strain into cocktail glass, garnish.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Source reference

http://liquor.com/recipes/employees-only-manhattan/

Curator rating
Not yet rated
Average rating
4.5 stars
(19 ratings)
From other users
  • Very sweet. Perhaps try less SV.
  • Love the combo of the gran marnier! Really gives some depth. I reduce SW to the amount of rye I use. Have used Knob Creek 100proof and Rittenhouse 100p.
  • A touch too sweet. Made a second round as a “perfect” Manhattan and it was excellent. — ★★★★
  • 1/6/18: Made with Cocchi vermouth and PF dry curaçao. Might reduce curaçao slightly, but quite good.
  • Nice, well balanced, better for my taste than à classic Manhattan
  • Made with Punt e Mes and PF dry curacao. — ★★★★
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Coquito

2 oz Añejo rum (brown butter-washed; see Notes)
4 oz Coconut milk
1 oz Sweetened condensed milk
1 t Allspice Dram
1⁄2 oz Coconut Water
1 t Bitters, Angostura
1 pn Salt
1 pn Cayenne pepper
1 pn Nutmeg (hefty)
Instructions

Blend until smooth and refrigerate at least four hours or overnight. Garnish with fresh-grated nutmeg or cinnamon and coconut shavings. For butter-washed rum: https://www.foodandwine.com/recipes/brown-butter-rum-cocktails-2007

Notes

My take on the traditional Puerto Rican holiday treat Coquito, a kind of coconut egg nog. Recipes for Coquito are extremely varied, with many calling for cinnamon, allspice, evaporated milk, cream of coconut, and whole eggs (though some Puerto Ricans insist that the presence of an egg makes it a Ponche). This version, based loosely on Jeffrey Morgenthaler's egg nog, simplifies things by cutting back on the sugar and modifiers. Feel free to experiment with proportions and ingredients; Coquito recipes are only ever suggestions. Note: while this recipe serves one, due to the prep involved it's best batched.
For butter-washed rum: https://www.foodandwine.com/recipes/brown-butter-rum-cocktails-2007

History

Traditional Puerto Rican drink.

Yields Drink
Year
2012
Authenticity
Altered recipe
Creator
Traditional, but this version's by Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Butter washed rum and cayenne pepper were great additions to the traditional method but I think alspice dram and bitters are not such a great substitute for pure spices (particularly cinnamon). I also think that the traditional ingredients of cream of coconut and evaporated milk are essential. I understand that this is altered and simplified for a single serving but if you're going to go through the extensive process of butter washing and opening and using only a portion of condensed milk and coconut milk I think it makes more sense to go all the way. Also the fat-washing technique link is dead so here's alternate one that I used.: https://diydistilling.com/how-to-make-fat-washed-rum/
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Broken Flower

1 1⁄2 oz Reposado Tequila, Espolon Reposado
3⁄4 oz Cynar
1⁄2 oz Lime juice
1⁄2 oz Grapefruit juice
1⁄2 oz Cinnamon syrup
2 ds Bitters, Angostura
1 twst Grapefruit peel (as garnish)
Instructions

Shake, strain, coupe, garnish

Yields Drink
Authenticity
Authentic recipe
Creator
Chris Lane, Lolinda, San Francisco
Source reference

http://cocktailvirgin.blogspot.com/2013/03/broken-flower.html

Curator rating
Not yet rated
Average rating
4 stars
(33 ratings)
From other users
  • I'm in the minority of reviews here, but I found this to be an unbalanced mess. Cinnamon-grapefruit certainly has synergy - it's a well known flavor combo in the Tiki world. Grapefruit-Cynar similarly has a lot of accolades. But I found the cinnamon-grapefruit-Cynar-tequila quintet to be too many cooks in the kitchen. Don't get me wrong; it's eminently drinkable. It's just...a bit overwrought, in terms of how many touches vs. the quality of the end result. — ★★
  • Fabulous! Grapefruit & cinnamon are a great combo. Agree with other commenters on reducing cinnamon syrup to 1/4 oz, and finishing with a mezcal spritz.
  • Nice combo, but cinnamon dominates. I lowered cinnamon to 1/4 oz which was better. I also added 1/2 oz mezcal cuz I like it a bit smoky ;)
  • Agree with others about reducing the cinnamon syrup.
  • A bit too spiced.
  • Intense cinnamon. I might cut back a tad, add more grapefruit somehow. This goes into summer rotation...
  • Tequila- bitter, sour, cinnamon
  • Made with Becherovka in place of cinnamon syrup. Grapefruit predominates. Terrific zingy finish. ETA: great with cinnamon syrup too! — ★★★★★
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Cynario commented on 3/11/2013:

Wow, this changes every sip, it seems. Love it!

Shade Saver

15 Coriander seeds
1 1⁄2 oz Bourbon
3⁄4 oz Applejack, Lairds
3⁄4 oz Simple syrup
2 ds Bitters, Bitter Truth Celery
1 twst Lime peel
Instructions

Muddle seeds and bitters
Shake served up
Lime twist garnish

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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jrick commented on 5/03/2015:

I like the balance between the ingredients. I changed it from 3/4 oz of simple syrup to 1 Tbsp of sugar (a bit less) since bourbon and applejack are already pretty sweet. I also think that muddling the coriander, sugar, a dash of water, and bitters together did a better job of releasing the coriander taste, though it was more work.

Mixed Greens

2 ds Bitters, Bitter Truth Celery
1 1⁄2 oz Reposado Tequila
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Cynar
1⁄2 oz Lemon juice
Instructions

Shake and double strain
No garnish

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Not nearly green enough. ;)
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French Toast Flip

1 oz Sweet sherry (Dry Sack 15, a sweetened Oloroso)
1⁄2 oz Apple brandy
1⁄2 oz Scotch
1⁄2 oz Grade B maple syrup
1⁄4 oz Allspice Dram
2 ds Bitters
1 ? Whole egg
Instructions

Dry shake, shake, strain, garnish with freshly grated cinnamon.

Notes

Lives up to its name.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Erick Castro, Rickhouse, San Francisco.
Source reference

http://cocktailvirgin.blogspot.com/2010/10/french-toast-flip.html

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Zachary Pearson commented on 3/09/2013:

As of April 2012, you can't sweeten Oloroso sherry and still call it Oloroso - these have to be labelled as "Cream" or some other branded name. I have a feeling that since the producer and bottling is called out in the recipe, this should be Oloroso Sherry, Lustau.

Thanks,

Zachary

Zachary Pearson commented on 3/10/2013:

I reached out to Erick via Twitter and he confirmed the use of a sweeter Sherry, saying that Dry Sack 15 (which is 78% Oloroso and 22% Pedro Ximinez) works well. Some people might find that quite sweet - If you have both Oloroso and PX sherry lying around, try it with straight Oloroso, then add PX to taste.

DrunkLab commented on 3/10/2013:

Thanks a lot. East India Solera might work well too. I think with Oloroso it's already plenty sweet.

Professional

1 1⁄2 oz Bourbon, Old Grand Dad 114
1⁄2 oz Jamaican rum, Smith & Cross
1 oz Campari
1 twst Grapefruit peel (as garnish)
Instructions

Stir, strain, rock, garnish.

Notes

The recipe does not specify which overproof Jamaican rum (Wray & Nephew White or Smith and Cross) but Smith and Cross works very well.

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Benjamin Schwartz, Little Branch, NYC.
Source reference

Bartender's Choice cocktail app for iOS by Sam Ross.

Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • Used grapefruit juice in place of grapefruit peel
  • Made with Smith & Cross. I thought it was a touch sweet. Robin thought otherwise. — ★★★★
  • Made with S&C. Intense, but balance works well, assuming an audience game for bitter and funky and high-proof.
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MOJO1229 commented on 8/21/2016:

<br />Two users made comments about Smith & Cross overproofed rum being satisfactory, but no comment about the bourbon used in the making of The Professional. That's too bad because I believe the taste of this drink will, to a great extent, also be determined by the bourbon used. Some bourbons can be mild and mellow (e.g., Makers' Mark), while other bourbons may have a stronger, heavier taste (e.g., Bulleit Bourbon). Then, too, one needs to consider the proof of the bourbon. With these thoughts in mind, I put together The Professional consisting of Smith & Cross rum (114 proof), Elijah Craig bourbon (114 proof), and Campari (48 proof).

The combination of rum and bourbon I used for my first-ever taste of The Professional, I rated as 4.0. I suspect that using a lighter and mellower bourbon, such as Makers' Mark, will result in a cocktail that will be rated differently. So my cautionary note is: Pick carefully BOTH the bourbon and the rum you will be using in this cocktail. Your choices may well make or break your liking of what I think is a very good cocktail.

SnootyDrinkingRoom commented on 1/20/2018:

The creator of this drink piped up in a Reddit thread in /r/cocktails a few months ago and clarified the recipe. He called out Smith and Cross rum, OGD 114 (said Elijah Craig 114 and Weller 107 were also good) and said he served it over a large rock with a grapefruit twist.

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