Myrtle

2 oz Tennessee whiskey, George Dickel
1 oz Aromatized wine, Lillet Blanc
1⁄4 oz Allspice Dram, St. Elizabeth
2 ds Peychaud's Bitters
Instructions

Stir with ice. Strain into a chilled cocktail glass. Plop in two brandied cherries.

History

Variation on a theme.

YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
Ryan Tracy, my kitchen, Baltimore, MD
Curator rating
Not yet rated
Average rating
3 stars
(7 ratings)
From other users
  • Too Allspice-y. Maybe a dash would be better.
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  • Brown Bomber — Tennessee whiskey, Aromatized wine, Suze, Lemon peel
  • Sade's Taboo — Cognac, Aromatized wine, Sweet vermouth, Grapefruit bitters
  • Brunswick — Cognac, Dry vermouth, Bénédictine, Amer Picon
  • Capone's Island — Rye, Aromatized wine, Orange liqueur, Bénédictine, Bitters

Very nice. Subtle. Had Wray and Nephew instead of St. Elizabeth, and, if memory serves, that's a bit more assertive - to the good as I used something a bit more assertive than Dickel. My thanks. 4 stars.

Morantum

2 oz Puerto Rican Rum, Bacardi Gold
1 oz Crème de Fraise
1 oz Orange juice
1⁄8 oz Maple syrup
1⁄16 oz Balsamic Vinegar
Instructions

Shake with ice and strain.

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
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The Bedminster

2 1⁄4 oz Rye, Michter's
1⁄2 oz Bénédictine
1⁄2 oz Amaro Nonino
1 ds Bitters, Angostura
1 ds Peychaud's Bitters
1 twst Lemon peel
Instructions

Chill a cocktail glass, add ingredients to mixing glass, add ice, stir for a slow count of 10, strain into chilled glass, squeeze oils of lemon peel on top of cocktail and then drop it in.

Notes

Spiciness of the rye is smoothed by the sweet and herbal Benedictine. Amaro and bitters add a surprising bouquet that creates a long finish.

History

Created to honor the town of Bedminster, NJ; the home of famed restaurant and wine cellar, The Pluckemin Inn.

YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
Steve Fette
Curator rating
Not yet rated
Average rating
3.5 stars
(25 ratings)
From other users
  • Crisp/Bright for a spirit-forward cocktail. I liked it. Made with Whistlepig, might want to try with KC or Russell's next time.
  • Made with Crown Royal rye. Beautiful light amber color and nice spiciness.
  • Maybe try this with the alpine liqueur
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Orchard Keeper

2 oz Calvados
3⁄4 oz Bianco Vermouth
1⁄2 oz Honey syrup
Instructions

Stir, strain, serve up

YieldsDrink
Authenticity
Authentic recipe
Creator
Jason Wilson for Washington Post
Source reference

http://projects.washingtonpost.com/recipes/2009/09/23/orchard-keeper/

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
From other users
  • Made with 1/4 oz honey syrup. Rich and sweet but tasty, like a lighter cocktail version of pommeau.
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Too rich for me as written. I'd like to try it with dry vermouth.

Gypsy

1 1⁄2 oz Gin
3⁄4 oz Elderflower liqueur, St. Germain
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Lime juice
YieldsDrink
Authenticity
Authentic recipe
Creator
from Bourbon and Branch in SF and www.stgermain.fr
Curator rating
Not yet rated
Average rating
4 stars
(19 ratings)
From other users
  • Dare I say it.... a better last word.
  • Very tasty. An accessible showcase for chartreuse. — ★★★★
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Due to a curation request, I merged two cocktails called "Gypsy" - the one with a better source citation is the one I kept.

The Golden Gate (variation)

2 oz Orange liqueur, Grand Marnier
3⁄4 oz Grapefruit juice
1⁄2 oz Lime juice
1⁄2 oz Bénédictine
1⁄3 oz Campari
Instructions

Combine all ingredients in an ice-filled cocktail shaker. Shake it like a rock star. Strain into snifter.

Notes

Changed B&B to Benedictine as I prefer to use Benedictine.

YieldsDrink
Authenticity
Altered recipe
Source reference

http://fiveoclockcocktails.com/2011/03/01/the-golden-gate/

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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Rita Hayworth (juice variation)

2 oz Blanco tequila
1 oz Pineapple juice
2 oz Lime juice
1⁄2 oz Honey
1⁄2 oz Agave syrup
1 lf Sage
Instructions

Muddle the sage with agave nectar. add the rest, shake, strain. Garnish with a new sage leaf.

YieldsDrink
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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The Grand Street

2 oz Gin
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Cynar
1⁄4 oz Maraschino Liqueur, Luxardo
1 twst Grapefruit peel (as garnish)
Instructions

Combine all liquid ingredients in an ice-filled mixing glass. Stir vigorously for about 15 to 20 seconds. Strain into cocktail glass. Rub the outside of the grapefruit peel (i.e. not the pith side) around the rim of the glass before garnishing drink with it.

YieldsDrink
Authenticity
Authentic recipe
Source reference

http://fiveoclockcocktails.com/blog/2011/01/24/the-grand-street/

Curator rating
Not yet rated
Average rating
4 stars
(22 ratings)
From other users
  • Muddled the grapefruit. Delicious.
  • Muddle grapefruit peel
  • Love the Cynar in this..
  • Subbed a couple drops Regan's for the grapefruit zest. Bitter and a bit metallic, but more in an intriguing than off-putting way.
  • Also try subbing Campari for cynar
  • Good drink. Very much like a Negroni, but different undertones. Worth adding to the repertoire. Made with Beefeater.
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Great, great drink. Little Italy meets Red Hook meets gin beautifully.

<br />I love gin drinks, and The Grand Street is close to the top of my gin-cocktail favorites. Delicious, full of flavors, and easy to drink. I used an earthy gin (literally)--St George Terroir Gin. Among its many botonicals are Douglas fir (no kidding!), orris root, fennel, and CA bay laurel. This is a robust gin, but it mixes well with most gin-based cocktails without overwhelming the other ingredients. I highly recommend this cocktail, and I also recommend this gin to gin lovers.

jaymc commented on 4/06/2017:

The Death & Co. book calls for the grapefruit peel to be muddled in the mixing glass, which I highly recommend. 

Mild curation: corrected source URL.

The grapefruit peel is 100% supposed to be muddled in the tin before adding everything else and stirring with ice (it's really not the same drink without this step). The Maraschino is also supposed to be 1 tsp, not 1/4 oz (this misprint isn't as big of a deal but it's def better balanced that way)

The Green Veil

1 1⁄2 oz Pisco
1⁄2 oz Lime juice
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Herbal liqueur, Green Chartreuse
1 oz White wine (Vinho verde)
1⁄2 oz Simple syrup
1 Kiwi
Instructions

Muddle 2 medium-size slices of kiwi into the simple syrup. Shake all ingredients, excluding white wine, over ice. Fine strain into a coupe or ice-filled wine glass. Add Vinho Verde white wine and stir to integrate. Garnish with one kiwi wheel.

YieldsDrink
Authenticity
Authentic recipe
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Louisville Cathouse

2 oz Bourbon (ancho chile infused.)
1⁄4 oz Fernet Branca
1⁄2 oz Crème de Cacao
Instructions

Stir, serve over ice, mint sprig for garnish.

YieldsDrink
Authenticity
Authentic recipe
Creator
Franky Marshall
Source reference

http://www.starchefs.com/recipes/quick_meals/qmsearch.php?category=3&id…

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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