Therapeutic Agent

1 1⁄2 oz Cognac
3⁄4 oz Whiskey
1 oz Bianco Vermouth
1⁄4 oz Fernet Branca (fat)
Instructions

Stir with ice. Serve up with a brandied cherry. Smile.

Notes

Make it a plump 1/4 oz of Fernet. A half ounce is too much and a quarter ounce leaves it lacking.

Yields Drink
Authenticity
Your original creation
Creator
Baron A. Stout
Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
From other users
  • Smooth and interesting. Used Elijah Craig for whisky. Made my branca a real fat one :)
  • Used dry vermouth, which was bitter, but still good. Bitter, but enjoyable and slow to drink, seemed similar to a Toronto.
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Dan commented on 1/05/2013:

Moderated from 1 to 1/4 oz Fernet as per the notes. I'm assuming that 1 oz was a typo.

BamBoozled commented on 9/17/2020:

Smooth and interesting. Used Elijah Craig for whisky and Cocci Americano as blanc vermouth.Made my branca real plump ;) 

Veronica Rose

1⁄2 oz Aperol
1⁄2 oz Syrup of roses (see below)
2 ds Orange bitters
2 oz Sparkling white wine
Instructions

Combine all ingredients, except the sparkling wine, and stir with ice to combine. Strain into a flute, top with chilled sparkling wine and garnish with lemon twist.

Notes

For the Rose Syrup: Steep 1/4 cup of dried rose petals in 1 cup of boiling water and let steep for 30 minutes. Strain out the rose petals and lightly squeeze to extract the excess water. Add 1/4 tsp. of rose water and a pinch of gum arabic (the arabic is optional), add more hot water to return the volume to 1 cup, add 1 cup of sugar and stir until dissolved. Keep refrigerated for up to 2 weeks.

Yields Drink
Authenticity
Unknown
Creator
Erick Castro, Polite Provisions, San Diego
Source reference

http://imbibemagazine.com/Veronica-Rose-Recipe

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Lemon Twist

1⁄2 oz Rum, Cruzan (151)
1⁄2 oz Drambuie
1 t Lemon juice
3 oz Tonic water
Instructions

Shake rum,drambuie,lemon juice. Pour unstrained into lowball glass. Top with tonic water.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
1 star
(1 rating)
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Le Antoinette

2 oz Gin, Tanqueray
3⁄4 oz Campari (*Campari Jelly)
3⁄4 oz Elderflower liqueur, St. Germain
1⁄2 oz Lemon juice
Instructions

Combine ingredients, shake in iced shaker, strain into coupe

Notes

*Campari Jelly is made by heating 16 oz Campari, 2c Sugar, peel of 1 grapefruit, 2 oz. lemon juice, 1/2t red chile flakes, 1/4t grapefruit bitters, and 1/4t Angostura bitters to a boil, letting sit overnight, and adding natural fruit pectin.

Yields Drink
Authenticity
Your original creation
Creator
Shane McGrath
The Oakland Art Novelty Company
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Half Campari, half simple syrup and a dash of Angostura — ★★★
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  • Between the Devil and the Deep — Navy strength gin, Falernum, Campari, Rhubarb bitters, Lemon juice, Lemon peel
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Smuuthestdrink commented on 4/03/2023:

Just a minor comment to reflect my nit picking tendency. My French teacher would have said "Mon Dieu!" about the title. Properly speaking, it should be "L'Antoinette." At the very least, given that "Antoinette" is feminine, it should be "La" instead of "Le." OK. Got that off my chest. I'll mix one up and try it! Sounds good!

Likely Doubtful

1 1⁄2 oz Bitters, Angostura
1 oz Lemon juice
1 oz Simple syrup
1⁄4 oz Batavia Arrack, Van Oosten
1⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao
1 Egg white
1 spl Seltzer water
Instructions

Combine all ingredients in a dry shaker and shake. Add crushed ice and shake again. strain into collins glass. Top with soda.

Yields Drink
Authenticity
Your original creation
Creator
Sandy Levine
The Oakland Art Novelty Company
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Angostura Sour — Bitters, Lime juice, Simple syrup, Egg white
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  • Aperitivo #2 — Barbados Rum, Sweet vermouth, Amaro, Lime juice, Tonic water
  • Aid and Abet — Bigallet China-China, Gin, Lemon juice, Egg white, Simple syrup, Orange flower water

Bech & Gall

1 oz Becherovka
1 oz Galliano
1⁄2 oz Bourbon
1 oz Lemon juice
1⁄4 oz Demerara syrup
Instructions

Shake > Strain > Coupe

Notes

Also works well with egg white & several drops of Angostura on top.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Christopher Bevins
Curator rating
Not yet rated
Average rating
4.5 stars
(16 ratings)
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Winter Sour

1 oz Campari
1 1⁄2 oz Meyer lemon juice
1 1⁄2 oz Honey syrup (clover)
1 oz Egg white
1 spg Rosemary
Instructions

Strip the leaves off the rosemary stem into the bass of a shaker and lightly muddle. Add the Meyer lemon juice and egg white and dry shake for 5 seconds. Add the Campari and honey syrup and shake with ice for 10 seconds. Strain into a chilled cocktail glass and garnish with fresh rosemary sprig.

Yields Drink
Authenticity
Unknown
Creator
H. Joseph Ehrmann, Elixir, San Francisco
Source reference

http://www.imbibemagazine.com/Winter-Sour-Recipe

Curator rating
Not yet rated
Average rating
5 stars
(6 ratings)
From other users
  • An absolutely delicious bitter cocktail, even if it is fairly low ABV
  • Love this - I only had dried rosemary, so I added 1/2 oz Zirbenz Stone Pine liqueur for extra (holiday) spirit.
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Solera Sour

1 1⁄2 oz Brandy
3⁄4 oz Simple syrup
3⁄4 oz Lemon juice
3⁄4 oz Egg white
1 ds Bitters, Angostura
Instructions

Shake well with ice cubes and strain over fresh ice cubes into a rocks glass, then garnish.

Notes

Garnish: brandied cherry

Yields Drink
Authenticity
Unknown
Creator
Martin Calero, Barceloneta, Miami
Source reference

http://imbibemagazine.com/Solera-Sour-Recipe

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Kashmiri Caipirinha

2 oz Cachaça, Leblon
1 bsp Tamarind (paste)
1⁄2 oz Simple syrup (jaggery or other raw sugar)
1⁄2 oz Lime juice
2 sli Chili pepper (Serrano, thinly sliced)
3 sli Turmeric (about 1/2 inch piece fresh root)
Instructions

Muddle serrano, tumeric root, tamarind paste,
add all liquids, shake with ice. Strain into old fashioned glass, add crushed ice.

Notes

Rim glass with black onion seed and coarse salt

Yields Drink
Year
2010
Authenticity
Your original creation
Creator
RIck Di Virgilio, Houston, Tx. The Queen Vic pub
Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
From other users
  • Adjust spice as needed. — ★★★★★
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Zachary Pearson commented on 12/31/2012:

Cleaned up a little - fixed spelling of turmeric, moved serrano to notes, shortened syrup note to avoid line wrap.

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