Cold Cold Night

2 oz Bourbon, Hancock's president's reserve
20 Raisins (muddled)
1⁄2 oz Maple syrup (grade b)
1⁄4 oz Lemon juice
1⁄4 oz Orange juice
15 dr Bitters (6 angostura, 3 absinthe, 6 orange)
Instructions

Muddle raisins in syrup and juice, add bourbon and bitters, shake and strain into coupe. Garnish with homemade or spherical maraschino cherry.

YieldsDrink
Authenticity
Unknown
Creator
Sandy Levine- The Oakland Art Novelty Company
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Super smooth. Possibly a touch sweet, but the maple syrup is delicious.
  • Weird drink, but quite good.
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All Tomorrow's Parties

2 oz Bourbon, Buffalo Trace
1⁄2 oz Cardamaro
2⁄5 oz Autumn spice (see note)
5 dr Hazelnut extract
Instructions

Stir with ice in mixing glass, strain into coupe. No garnish.

Notes

To make the autumn spice infusion, take 2 cups water, 1 cup brown sugar, 1 cup white sugar, 1 cinnamon stick, 3 star anise, 1/4 teaspoon ground cloves (or 8 whole) and 1/4 teaspoon grated nutmeg. Heat, strain, and let cool.

YieldsDrink
Authenticity
Unknown
Creator
Adrianne Martin- The Oakland Art Novelty Company
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Autumn Sunset (Haus Alpenz) — Bourbon, Sweet vermouth, Dry vermouth, Allspice Dram, Bénédictine, Orange bitters
  • Corner Office — Bourbon, Oloroso sherry, Walnut Liqueur, Curaçao, Bitters, Cinnamon syrup, Lemon peel
  • Dark and Handsome — Rye, Sweet vermouth, Nocino, Cynar, Lemon peel
  • Cure for Pain — Rye, Bourbon, Tawny port, Sweet vermouth, Campari, White Crème de Cacao, Orange peel
  • Sunday Drive — Bourbon, Dry vermouth, Allspice Dram, Peach liqueur, Bitters

Hibiki Umeshu Cocktail

1 oz Japanese Whisky, Suntory Hibiki 17 year old
2 t Coffee liqueur, Kahlua
1 t White Crème de Cacao
3 oz Passion fruit juice
1⁄2 oz Umeshu
Instructions

Stir first three ingredients without ice and put to one side. Separately shake passionfruit juice and umeshu with ice and double strain into Martini glass. Float whisky mixture on top.

YieldsDrink
Year
2011
Authenticity
Authentic recipe
Creator
Takayuki Suzuki
Source reference

http://www.diffordsguide.com/class-magazine/read-online/en/2011-11-01/p… (with video)

Curator rating
Not yet rated
Average rating
Not yet rated
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Heathen VC

1 oz Rye, Sazerac
1 oz Armagnac
1 oz Sweet vermouth, Carpano Antica Formula
1 t Triple sec
2 ds Bitters, Bitter Truth Jerry Thomas’ Own Decanter
2 ds Bitters, Angostura
1 rinse Absinthe
Instructions

Stir ingredients over ice, serve straight in chilled, absinthe rinsed glass.

Notes

Very dry, offset enough by the triple sec and vermouth to be delicious. Absinthe rinse combined with the Jerry Thomas bitters gives interesting aromatics.

History

A Vieux Carre variant created out of necessity (lack of Benedictine in the drinks cabinet). Jerry Thomas bitters chosen over Peychaud's because I like my cocktails *really* bitter.

YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
Jordan Harper
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Pretty good if you have an armagnac on hand you don't mind mixing. The sweet vermouth might take away from it a little bit, or perhaps I need a smidge more bitters because when I made this I only did the 2 ds angostura.
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  • Greenpoint — Rye, Sweet vermouth, Herbal liqueur, Bitters
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Supercool Vieux Carré

1 oz Genever (Rye)
1 oz Dark rum, Barbancourt 8
1 oz Sweet vermouth, Cocchi
1 t Bénédictine
2 ds Peychaud's Bitters
2 ds Bitters, Angostura
Instructions

Prepare as a Vieux Carré (stir and strain) garnish with julienne lemon peel on an ice ball.

Notes

Detailed measures aren't provided in the source material, so I'm assuming proportions are the same as a classic Vieux Carré.

YieldsDrink
Authenticity
Unknown
Creator
Alex Kratena, head bartender at Artesian at The Langham
Source reference

http://www.diffordsguide.com/class-magazine/read-online/en/2012-03-27/p…

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
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A Dry Symphony

1 1⁄2 oz Rye, Bulleit
3⁄4 oz Dry vermouth, Vya (Whisper Dry)
1⁄3 oz Cynar
3 ds Orange bitters, Regans' orange bitters
1 twst Orange peel
Instructions

Pour ingredients into a mixing glass. Add ice and stir 30 seconds. Strain into a chilled martini or coupe glass. Twist orange and add to drink.

Notes

#1 - with no garnish... orange might be nice but overpowering...
#2 - with orange peel... no appreciable difference. orange may have been too old
#3 - used fresh orange peel... much nicer, the oils balance everything.

History

First cocktail added to the site!

YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
Q Williams, Walnut Creek, CA
Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
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The Ice Pick

2 oz Genever, Bols
1⁄4 oz Crème de Violette
1⁄4 oz Maraschino Liqueur, Maraska
2 ds Orange bitters, Regans' orange bitters
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, rocks w/ 1 lg cube, garnish.

YieldsDrink
Authenticity
Authentic recipe
Creator
Daniel Eun, The Varnish
Source reference

G. Regan, 2011 Annual Manual for Bartenders

Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
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  • Casino — Old Tom Gin, Maraschino Liqueur, Orange bitters, Cherry, Lemon juice
  • Variation on a Theme — Old Tom Gin, Cherry Liqueur, Campari, Maraschino Liqueur, Orange bitters
  • Planet of the Ood — Oude genever, Elderflower liqueur, Lavender tincture, Cardamom tincture, Chamomile tincture, Herbal liqueur, Maraschino Liqueur, Gentian tincture
  • Voor-Indië — Genever, Batavia Arrack, Simple syrup, Juniper berry

This is great. I love a traditional aviation, but it can get too lemony and too sweet- this is a more nuanced cocktail, and a good variation to have in the rotation, thanks.

Fluent French

2 oz Gin, Citadelle
1 oz Dry vermouth, Noilly Prat
1⁄4 oz Simple syrup (Lavender infused, see note)
1 ds Celery bitters
Instructions

Stir with ice and strain into chilled cocktail glass. Garnish with lemon twist.

Notes

Lavender Syrup

1 C water;
2 C sugar;
4-5 Tbs dried lavender buds;
2 oz vodka.

Place the water and sugar over med heat, stirring until sugar fully dissolves. Stir in the lavender buds and simmer for 5 minutes. Remove from heat and allow syrup to steep/cool, then strain through cheesecloth. Stir in vodka (keeps syrup shelf-stable).

YieldsDrink
Authenticity
Your original creation
Creator
Bennett Turner
Curator rating
Not yet rated
Average rating
Not yet rated
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4-3-1

1 oz Mezcal
3⁄4 oz Elderflower liqueur, St. Germain
1⁄4 oz Ramazzotti
Instructions

Stir well with ice and strain into a pre-chilled
glas.

YieldsDrink
Year
2011
Authenticity
Authentic recipe
Creator
Misty Kalkofen, Drink, Boston
Source reference

http://www.mezcal.com/recipes.html

Curator rating
Not yet rated
Average rating
3 stars
(11 ratings)
From other users
  • Agree w/ others than this is too sweet. It's also way too small! I'd cut the eldflower (by a bunch) and increase to 1.5x or even 2x.
  • A bit too sweet. Maybe reduce the Elderflower
  • Should probably be 4-2-1 so it isn't too sweet.
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Silent Order

2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Lime juice
1⁄2 oz Water
7 lf Basil
Instructions

Shake all ingredients with ice and
fine strain into a pre-chilled cocktail glas.

YieldsDrink
Authenticity
Authentic recipe
Source reference

http://cocktailvirgin.blogspot.de/2010/06/silent-order.html

Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • If you’re looking for a way to drink 2 oz of chartreuse, this is it. Amazing how the flavors come together
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