Wounded Swede

1 oz Oude genever, Bols
1 oz Bonal Gentiane Quina
3⁄4 oz Herbal liqueur, Jeppson's Malort
3⁄10 oz Cherry Liqueur, Cherry Heering
1 twst Orange peel (Discard after use)
Instructions

Combine all ingredients except the orange peel into your shaker pint. Stir, strain into a chilled rocks glass. Express the orange peel and discard.

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
Elliott Beier, Owen & Engine, Chicago, Illinois
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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  • Tailspin — Gin, Sweet vermouth, Herbal liqueur, Campari, Lemon peel, Maraschino cherry
  • Bijou — Gin, Sweet vermouth, Herbal liqueur, Orange bitters, Maraschino cherry
  • Lucy Bijou — Gin, Sweet vermouth, Herbal liqueur, Teapot Bitters, Lemon peel
  • The Grand Wazoo — Gin, Herbal liqueur, Amer Picon
  • TimeSet — Gin, Herbal liqueur, Peychaud's Bitters, Pineapple juice

I was expecting a really bitter kick with this much Malort, but the drink proved to have well-balanced bitterness with a very long wormwood finish. The gentle malt, subtle cherry, and broader grape/gentian of the Bonal create a fine flavor body to contrast with the ensuing finish. It is a solid 4+ on flavor alone, but doing that with this much Malort earns style points, so I am giving it a 5.

Frost on the Blossoms

2 oz Bourbon, Elijah Craig
3⁄4 oz Dry vermouth, Dolin
1⁄4 oz Cherry Liqueur, Cherry Heering
2 dr Bitters, Bittercube Cherry Bark Vanilla
2 dr Bitters, Urban Moonshine Maple Bitters
2 bsp Maple syrup
Instructions

Combine all ingredients, add ice, stir, strain into chilled cocktail glass.

Notes

Bourbon and cherry upfront provides a nice balance of sweet and dry. The maple comes through during the finish and is balanced by the dryness of the vermouth. Grade B pure maple syrup is preferred.

History

A tribute to spring in the eastern USA...a delicate balance between the warm days that lead the cherry trees to bloom and the cool nights that lead the maples to concentrate their sweet syrup.

YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
egilmore
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Dry Smoked Cocktail

2 oz Blended Scotch, Johnnie Walker
3⁄4 oz Sherry, Lustau Dry Amontillado
1⁄4 oz Scotch, Talisker
1 ? Brandied cherry
Instructions

Combine scotches and sherry and stir. Strain into chilled coupe glass. Garnish with cherry.

Notes

Nose is medicinal and iodine; reflective of the single malt. Initial tastes is dry and medicinal with gradual sweetness. Slight woody undertones.

YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
egilmore
Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails
  • Rob Roy No. 3 — Blended Scotch, Dry vermouth, Bianco Vermouth, Orange peel

It's a Dry Heat

1 1⁄2 oz Mezcal, Sombra
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Ramazzotti
1 t Hellfire Habanero Shrub, Bittermens
1 Orange peel
Instructions

Stir, strain, flame orange peel and discard

Notes

I put a dropper's worth of the shrub in, which is about a teaspoon I guess. Just use it to taste, and then when it seems just right, add a little more.

YieldsDrink
Year
2012
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • I replaced the bitters with 1/4oz Ancho Reyes and a bit of habanero pepper sauce I had around, chosen from a selection of three. — ★★★★★
  • Hints of coal tar. Delicious and complex. Used Scrappy's orange bitters and a lemon peel, but would be even better with an orange peel. — ★★★★★
  • About a bar spoon of Hellfire shrub — ★★★★
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It Only Hurts the First Time

1 1⁄2 oz PInk grapefruit juice
1 oz Gran Classico
1⁄2 oz Cynar
1⁄2 oz Maurin Quina
Instructions

Stir with ice to combine - not so much for chilling/dilution - this chould be cool, not cold. Strain into a spirits glass (something with a bowl).

Notes

This is a proof-of-concept for an upcoming article. It builds a cherry-like accord between the juice, Gran Classico and Maurin Quina.

History

Made for TDN: Double Entendre 4/5/12

YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
4.5 stars
(6 ratings)
From other users
  • Excellent. Floral. Light — ★★★★
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Dan commented on 4/06/2012:

This was excellent. My wife took the glass from me and kept it. I suspect it would work well with white grapefruit juice, too -- maybe even better, depending upon the sweetness of the fruits. I was surprised at how floral it is. The combination really brings out the floral nature of Gran Classico, which Campari lacks. It is also useful as a low-alcohol cocktail. Between the alcohol and the bitterness, it is pleasantly slow-sipping -- perfect for a relaxing afternoon where you might have more than one drink. Yet it drinks like a cocktail, rather than a super-light aperitif.

Dan,

I'm glad y'all liked it - I have a feeling this could be a long drink as well - strain into an ice-filled Collins and top with 3-4 oz of sparkling water.

Thanks,

Zachary

I'm looking forward to trying this one. I'd also love some more good recipes that include Maurin Quina, if anyone would like to share.

Christina,

Glad you like it - this was one of those "I'm staring at the liquor cabinet and I have no idea what to make" drinks that turns out to be a happy accident. It's definitely session-y: low alcohol, and bitter enough to force sipping. I think the important thing is not to stir it too long, and if you can, serve it in a small wineglass. I have a set of spirits tasting glasses from Pier One that are sharply tapered at the top and hold about 7 oz total.

Thanks,

Zachary

Negrino

3⁄4 oz Gin, Magellan Blue
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Campari
1⁄4 oz Fernet Branca
1 twst Lemon peel
Instructions

Stir & strain over fresh ice in an Old Fashioned glass. Twist, rim & drop in the peel. If you prefer to serve it up, flame the peel.

Notes

The Magellan is a softer gin, and is used here primarily for its color and name. If you prefer more gin flavor, increase it to 1 oz. An orange twist works fine here too, but the lemon seems to play a little better with the Fernet.

History

Named for the Italian/Portuguese side of my family. Even though the gin is technically French, Magellan himself was Portuguese, so it seemed like a natural fit for this drink. And the blue hue helps darken it just a touch more.

YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
Christopher Bevins, home bar
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Nice version of the Negroni. Woodyness of the Fernet works really well
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Little "Negroni." A very apt name for this wonderful drink. The "Negrino" is a somewhat small drink--weighing in at a mere 2 1/4 oz. It's meant to be sipped and enjoyed, slowly. The gin and Campari give this drink a taste similar to a Negroni, but the Punte e Mes and Fernet Branca give the drink a slighty different taste, especially with the lemon twist. For Negroni lovers, the Negrino will be an appreciated diversion. For those who have mixed thoughts about the Negroni, give it a try--the drink is less bitter, especially if you use 1 oz of a top shelf gin. For those who have never tried a Negroni, this drink is a good place to start.

To make this drink, I used Tanqueray Ten (I didn't have the Megellan), and I used a full ounce. Also, I used a shy 1/4 oz of Fernet Branca. And the lemon zest/twist was the icing on the cake. I quickly and easily rated the Negrino at 4.0--almost 4.5. How would yout rate this drink?<br />

Tempest

2 oz Spiced Rum, Old New Orleans Cajun Spice
1⁄2 oz Ginger liqueur, Domaine de Canton
1⁄2 oz Lime juice
1⁄2 oz Egg white
1 Star anise (Flamed with a match or lighter)
4 dr Clove and mace tincture (Arranged around the Star Anise)
Instructions

Assemble all liquid ingredients to a shaker pint. Give the drink a hard dry shake, add ice, and then a full shake, strain into a coup. Flame the star anise, place directly in the center of the drink, and place drops of the tincture on the compass points.

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
Elliott Beier, Owen & Engine, Chicago, Illinois
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Smoky Nail

2 oz Islay Scotch, Laphroaig 10
1 oz Drambuie
2 ds Bitters, Fee Brothers Lemon
Instructions

Build in a rocks glass with a few ice cubes and stir gently.

History

Because Drambuie couples pretty nicely with blended Scotch, I thought why not try it with smoky Laphroaig. Surely I’m not the first person ever to think of this, but maybe I’m the first to add lemon bitters for balance.

Smoky Nail
2011 Kindred Cocktails
YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
From other users
  • Mine was 2 oz. Ardbeg, 1 oz. Drambue, and 3 dashes Angostura bitters. Very tasty!
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Seven Hills

1 1⁄2 oz Rye, Rittenhouse 100
1⁄2 oz Elderflower liqueur, St. Germain
1 bsp Fernet Branca
Instructions

Shake and serve in chilled cocktail glass. Garnish with orange twist

Notes

Delightful and lingering play of floral sweetness and herbal bitterness carried in a stately fashion on the back of a good rye.

History

The name Seven Hills refers to both San Francisco and Rome. Fernet is at home in both places.

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Poop Deck

1 oz Gin
1 oz Blood Orange Juice (gastrique)
2 ds Bitters, Angostura
2 oz Club soda
Instructions

Build over ice, stir gently. Optional blood orange or lime slice garnish

Notes

The blood orange gastrique is from Imbibe: http://imbibemagazine.com/Recipe-Blood-Orange-Gastrique. It is easy to make - small batches consumed quickly are best.

YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
D Harper
Curator rating
Not yet rated
Average rating
Not yet rated
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