The Prodigal Son

1 1⁄2 oz Bourbon
1⁄2 oz Mezcal
1⁄2 oz Pedro Ximénez Sherry
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
2 ds Bitters, Bittermens Xocolatl Mole
6 dr Hellfire Habanero Shrub, Bittermens
1 twst Orange peel
Instructions

Stir with cracked ice and strain into a chilled rocks glass over one large cube.

Yields Drink
Authenticity
Authentic recipe
Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
From other users
  • Lonerider?
  • Use wildfire bitters
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Sabotta Dusk

1 oz Rye, Rittenhouse 100
1 oz Cognac (VSOP)
1 oz Sweet vermouth
1⁄2 oz Averna
2 ds Bitters, Bittermens Xocolatl Mole
Instructions

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

Picture of Sabotta Dusk
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(28 ratings)
From other users
  • Nice complex flavors — ★★★★
  • In the Manhattan domain but more dry with a chocolate/coffee note
  • Too much sweet vermouth.
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MOJO1229 commented on 4/29/2016:

Very nice, very, smooth, and very delicious. The ingredients blend together so well that it's difficult to discern the rye whiskey or cognac. I suspect that drinkers who are not fond of rye whiskey will find this drink to their lliking. I rated this 4.5, and good to the last drop!

Sideburn Sour

1 1⁄2 oz Bourbon (Burnside bourbon)
1⁄2 oz Red wine (II vintners Syrah)
1⁄2 oz Orange juice
1⁄2 oz Simple syrup
1 part Egg white
1 rinse Absinthe
2 dr Bitters
Instructions

Prep cocktail glass with a rinse of absinthe and set aside. Combine the rest of the ingredients in a mixing glass without ice, and dry shake with cocktail coil. Add ice and shake again. Strain into prepped cocktail glass. Dot finished cocktail with couple drops of Angostura bitters and run straw through bitters.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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The Haigh

1 1⁄2 oz Light rum
3⁄4 oz Curaçao, Senior Curaçao
1⁄4 oz Maraschino Liqueur, Luxardo
1 1⁄2 oz Pineapple juice
1 oz Lime juice
2 ds Bitters, Angostura
Instructions

Shake and strain into a crushed ice-filled rocks glass.

Picture of The Haigh
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • Tasty! I used elderflower rum because why not.
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  • The Barrelman — Barbados Rum, Navy strength rum, Grapefruit juice, Passion fruit syrup, Lime juice, Donn's Spices #2
  • Un Poivron en Vacances (Mr Pepper on Holiday) — Barbados Rum, Allspice Dram, Bitters, Orange juice, Lime juice, Mango juice, Hellfire Habanero Shrub, Passion fruit syrup, Yellow bell pepper
  • The Haole's Lament — Navy strength rum, Puerto Rican Rum, Sherry, Fernet Branca, Lime juice, Passion fruit syrup
coquina commented on 2/05/2021:

Really good! A crowd-pleaser at my home tonight. 

flickerdart commented on 9/07/2020:

It's got a juicy sour ale/IPA thing going on. Make sure to shake hard to get that pineapple foam!

Powers of Peat

1 1⁄2 oz Highland Scotch
3⁄4 oz Sweet vermouth
1 t Islay Scotch, Laphroaig 10
1 t Absinthe
1⁄2 oz Lemon juice
1⁄2 oz Ginger syrup
Instructions

Shake and strain into a chilled cocktail glass.

Picture of Powers of Peat
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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Death in the Afterlife

1⁄2 oz Fernet Branca
1 oz Ginger liqueur, Domaine de Canton
1⁄2 oz Lemon juice
1⁄4 oz Simple syrup
2 ds Absinthe, Pacifique
3 oz Champagne
1 twst Lemon peel (Garnish)
Instructions

Shake without Champagne, strain, coupe or flute. Top with Champagne, garnish.

Notes

Submitted for the Domaine de Canton 2014 Best Bartender Contest.

Yields Drink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle, WA
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Mesoamerica

2⁄3 oz Fernet Branca
2⁄3 oz Xtabentun
5 ds Bitters, Bitter Truth Chocolate
3 ds Bitters, Bitter Truth Orange
Instructions

Shake on ice, strain, and serve in a snifter

Notes

Surprisingly strong, firm cocoa flavor as it transports you to Central America on the complementary notes

Yields Drink
Authenticity
Authentic recipe
Creator
J., 'Bar, One, Too', Virginia
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
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Price of Rum

1 1⁄2 oz Aperol
1 1⁄4 oz Jamaican rum, Appleton Estate V/X
1⁄2 oz Curaçao, Senior Curaçao
1⁄4 oz Virgin Islands Rum, Cruzan Blackstrap
1 oz Lime juice
1⁄2 oz Simple syrup (Rich (2:1))
Instructions

Shake and strain into a large, crushed ice-filled rocks glass.

History

Largely inspired by the Bitter Mai Tai.

Picture of Price of Rum
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • Made without simple syrup. Delicious.
  • pretty tasty! Easy, tasty Summer on the porch drink ... maybe in a highball with a blast of seltzer — ★★★★
  • Red berry flavors. The gentle bitterness of the Aperol and the bass note of the blackstrap rum serve well to contribute gravitas.
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topher commented on 12/12/2019:

Made without simple syrup. Delicious.

The Deliverance

1 oz Bourbon, Bulleit (cedar infused)
1 oz Calvados
1⁄2 oz Fernet Branca
1⁄2 oz Maple syrup
Instructions

Stir. Strain into a double old fashioned over ice. Garnish with thin red apple slice.

Notes

The Infusion is very quick and simple. Per 750ml bottle of Bourbon (I use Bulleit at home, and Four Roses at work, both work well) add a SMALL fistful of food grade cedar chips. Any store that sells barbeque chips should have cedar (about $5 for a big bag). Throw it all in a mason jar for 3-4 hours, agitating occasionally, and then strain it back into the bottle. The more chips you use the shorter the infusion time, but you're going to lose a lot more bourbon to the chips. You should lose about an ounce per bottle. And don't let it sit for more than four hours, cause it can get extremely bitter.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Sandy De Almeida, Toronto, Canada
Curator rating
Not yet rated
Average rating
4.5 stars
(9 ratings)
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Sandy De Almeida commented on 12/09/2012:

Sorry Zachary, I haven't checked back in a bit.
The Infusion is very quick and simple. Per 750ml bottle of Bourbon (I use Bulleit at home, and Four Roses at work, both work well) add a SMALL fistful of food grade cedar chips. Any store that sells barbeque chips should have cedar (about $5 for a big bag). Throw it all in a mason jar for 3-4 hours, agitating occasionally, and then strain it back into the bottle. The more chips you use the shorter the infusion time, but you're going to lose a lot more bourbon to the chips. You should lose about an ounce per bottle. And don't let it sit for more than four hours, cause it can get extremely bitter.
You can just toss the chips out after, or throw them in a batch of rich simple and simmer it for 15min. Then your left with an intense cedar syrup, which I've been using a lot.
Cheers!

Cara A commented on 10/30/2020:

I did not have cedar chips handy, and used a basic rye instead. Used a little less Fernet and maple (1 part of each to 3 parts each of the rye and Calvados). Delicious. Will try with cedar infused bourbon in future.

Ginger Lindsay

1 1⁄4 oz Gin
3⁄4 oz Dry vermouth
3⁄4 oz Ginger liqueur, Domaine de Canton
1⁄2 oz Lime juice
Instructions

Shake and strain into a chilled cocktail glass.

Picture of Ginger Lindsay
2011 Kindred Cocktails
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • make me
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