The White Death

1 oz Cognac, Martell
1 oz Bourbon, Buffalo Trace
2⁄3 oz Herbal liqueur, Yellow Chartreuse
3 T Honey (Raw)
5 oz Milk (Warm)
Instructions

Stir it all down in the right order, be very careful so the raw honey really mix down with the milk and not just stays at the bottom.

History

Http://en.wikipedia.org/wiki/Simo_Häyhä

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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noksagt commented on 12/06/2016:

Tasty, but that's really an excessive quantity of honey. Made with overproof bourbon & it was still too much.

Lady Jake

1 1⁄2 oz Bourbon
1 oz Ginger liqueur, Domaine de Canton
3⁄4 oz Lemon juice
1 ds Peychaud's Bitters
1 ds Orange bitters
Instructions

Shake and strain into a chilled cocktail glass. Lemon peel garnish.

Notes

Play with the lemon juice. Anywhere from .5 to .75 oz will work.

History

The first reward created for a backer of my new book.

Picture of Lady Jake
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • Added 1 oz Ginger simple syrup & Rhubarb bitters
  • Easy on the lemon. Ginger and bourbon, good combo
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Julep vs. Sazerac

2 oz Bourbon, Maker's Mark
1⁄3 oz Simple syrup (Mint infused, see note)
2 ds Peach bitters
1 rinse Fernet Branca
1 spg Mint
Instructions

Sitr first three ingredients with ice, strain into Fernet-rinsed coupe, spank the mint lightly and set it in the glass, half on the rim.

Notes

*To make mint syrup: Boil one cup of water in a pot; turn heat to low and slowly add one cup of granular sugar; stir to dissolve. Turn off heat, then add 20 fresh mint leaves. Let steep 20 minutes. Strain syrup and let cool, then pour into bottle. Add half an ounce of overproof vodka, cap bottle and refrigerate. Keeps for at least a month.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Marc from Edmonds, WA
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Fire Phoenix

1 oz Fernet Branca
3⁄4 oz Allspice Dram, St. Elizabeth
3 ds Bitters, Bitter Truth Aromatic
5 oz Ginger beer, Fentimans
Instructions

Mix all ingredients except ginger beer in Collins glass. Add 4 ice cubes. Top off with ginger beer. Stir gently to mix.

History

Inspired from Zach's Dark Phoenix using ingredients I had on hand.

Yields Drink
Year
2012
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
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Solstice

2 oz Rye, Rittenhouse 100
3⁄4 oz Triple sec, Cointreau
1 t Allspice Dram, St. Elizabeth
Instructions

Build in a rocks glass containing several ice cubes. Stir.

Picture of Solstice
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • For as simple as it is, this is very tasty. I used Catoctin Creek Rye, Cointreau, and homemade allspice dram.
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mcoates23 commented on 12/26/2012:

Mighty tasty! I added a couple dashes of grapefruit bitters to poke a little fun at the allspice, and added an amarena cherry for garnish because, well, why not?

Biff Malibu commented on 1/04/2023:

One barspoon of allspice dram didn't really assert itself in the face of 2 oz of High West Double Rye - maybe two barspoons.

Luxardo Manhattan

1 1⁄2 oz Rye, Jim Beam
1⁄8 oz Maraschino Liqueur, Luxardo
1 ds Bitters (Magnificent Mile Forbidden Bitters)
2 ds Bitters, Fee Brothers Orange
Instructions

Add cube ice to rocks glass. Slice orange peel, twist and rub inside of glass, retain peel. Add bittters, then Maraschino liqueur, then whisky. Stir to mix, garnish with Maraschino cherry.

Notes

Drink irresponsibly!

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
MIke Janowski, home bar enthusiast
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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Autumn Evening

1 oz Bourbon
2⁄3 oz Cynar
1 oz Ginger liqueur, Koval
3 ds Orange bitters, Regans' orange bitters
Instructions

Shake on Ice, Strain, Enjoy

Yields Drink
Authenticity
Your original creation
Creator
J., 'Bar, One, Too', Virginia
Curator rating
Not yet rated
Average rating
4 stars
(18 ratings)
From other users
  • Made with King's ginger. Very nice. — ★★★★★
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Spring Reviver

1 oz Gin, Gabriel Boudier (Saffron)
1⁄2 oz Calvados, Chateau du Breuil (VSOP)
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Lime juice
1 bsp Gentiane de Lure
1 bsp Absinthe, Absente 55%
1⁄2 t Gomme syrup, Jarabe Vargas
1 twst Orange peel (as garnish)
Instructions

Shake, double strain, coupe, garnish

Notes

The gomme helps the flavors pop.

History

Created for a Spring Cocktail List to reflect the blooming and flowering nature of the season.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Egor Petrov, Racket, Auckland, New Zealand
Curator rating
Not yet rated
Average rating
5 stars
(5 ratings)
From other users
  • An aromatic cocktail with a slightly sweet beginning that turns into a lightly spicy, dry finish. — ★★★★★
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Capone's Island

2 oz Rye, Templeton Rye
1 oz Aromatized wine, Marolo Chinato
1 bsp Orange liqueur, Mandarine Napoleon
1 bsp Bénédictine
4 dr Bitters, Abbott's
Instructions

Stir over ice, serve straight up, no garnish.

Notes

Marolo Chinato is not strictly speaking a vermouth, it's an aromatised wine that's not as sweet as vermouth, so it's not easy to just swap it out and keep the character of the drink.

History

Invented while trying to find a good cocktail to make the chinato really sing.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Jordan Harper
Curator rating
Not yet rated
Average rating
5 stars
(6 ratings)
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Shawn C commented on 10/19/2022:

This is an excellent cocktail with a burgundy hue and lush flavor from the barolo chinato (I used Cocchi's Barolo Chinato which has become a favorite of mine.) It is hard to tell how much the small quantities of Mandarine Napoleon and Benedictine are doing, but they seem to provide some backing and depth to the flavor profile as I can taste elements of them around the periphery. The Mandarine Napoleon can be a bit strange in sparser flavor environments, but with the depth here it makes a subtle assist. I mistakenly used 4 dashes (rather than 4 drops) of my Abbott's bitters prepared from Darcy O'Neils' recipe, but this didn't hurt the beverage at all, and likely added to some of the components in the Benedictine while providing a gentle touch of anise to the cocktail, but not so much as to be noticed as licorice. The chinato is so flavorful in its own right that it is easier to supplement it than it is to overpower it.

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