Summer pie

1 1⁄2 oz Watermelon juice
1 1⁄2 oz Vodka (Rhubarb-infused)
1⁄2 oz Orange liqueur, Citronge
1 t Simple syrup
1 ds Bitters, Fee Brothers Rhubarb
Instructions

Stir all ingredients with ice until chilled. Serve in a martini glass.

Notes

My homemade rhubarb vodka has the full flavor of the rhubarb, including its bitterness. If the drink seems too light on the palate, add a dash of rhubarb bitters. The drink should be just sweet enough be smooth at first sip, but the bite of the rhubarb should be there in the end.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Carole K.
Curator rating
Not yet rated
Average rating
Not yet rated
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El Corazon

2 oz Reposado Tequila
1⁄2 oz Aperol
1⁄2 oz Sweet vermouth
1 ds Cherry Bitters, Miracle Mile (Sour Cherry)
1 twst Grapefruit peel (as garnish)
1 Cherry (as garnish)
Instructions

Stir, strain, cocktail, garnish.

Notes

Less dry version of the "Rosita (Aperol variation)" found here. The sour cherry bitters are what elevate the drink.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Brady Weise
Source reference

http://articles.latimes.com/2011/sep/16/entertainment/la-et-night-cockt…

Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Made with cherry vanilla bitters, which may have compromised the results. For me the flavors didn't sum up to much. Actually got more interesting as it warmed up though.
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Biff Malibu commented on 6/09/2024:

Tequila dominated. Might be worth swapping out 0.5 oz of tequila for 0.5 oz of kirschwasser.

Brix Layer (variation)

2 ds Bitters, Angostura
1 oz Bourbon, Buffalo Trace
1⁄3 oz Orange juice
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Simple syrup (2:1)
1⁄4 oz Lemon juice
1⁄4 oz Lime juice
1 oz Red wine (Cabernet Franc Float)
Instructions

Shake first 7 ingredients, strain into martini glass, float cab franc

Notes

This is not the exact recipe. It's more of a guess...
Based on Ross Hunsinger, Aviary, Portland OR "Brix Layer"

Yields Drink
Authenticity
Altered recipe
Creator
Ross Hunsinger, Aviary (based on)
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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La Otra Palabra

2 oz Mezcal, Sombra
1 oz Lime juice
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Agave syrup
1 t Maraschino cherry, Luxardo
Instructions

Shake all ingredients with ice, and strain into a rocks glass over a large chunk of ice.

Yields Drink
Authenticity
Authentic recipe
Creator
Eric Alperin
Source reference

http://www.winemag.com/Wine-Enthusiast-Magazine/Web-2012/Mezcal-Straigh…

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
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Chairman's Refresher

1 1⁄2 oz Blended rum, Banks 5 Island
1⁄2 oz Hazelnut liqueur, Frangelico
3 sli Cucumber
2 oz Coconut Water
Instructions

Muddle 2 slices of cucumber with the Frangelico. Add the rum and coconut water, stir with ice and fine strain into a chilled coupe. Garnish with a slice of cucumber.

Yields Drink
Authenticity
Authentic recipe
Creator
Jim Meehan
Source reference

http://www.winemag.com/Wine-Enthusiast-Magazine/Web-2011/Banks-5-Island…

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
From other users
  • Pretty weird. Tastes too much like Frangelico.
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Corsaire Carré

1 oz Spiced Rum (Captain Morgan Black)
1 oz Bourbon, Bulleit
1 oz Sweet vermouth, Martini & Rossi
1⁄4 oz Bénédictine
2 ds Peychaud's Bitters
2 ds Bitters, Fee Brothers Whiskey Barrel Aged
1 twst Lemon peel (as garnish)
Instructions

Stir with ice, Strain over BIG ice cube in old fashioned glass, Garnish with lemon peel

History

Playing around with a new spirit and an old favorite cocktail

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
lil ol' me in my mancave, Boulder, CO
Source reference

Based off Vieux Carre: http://www.kindredcocktails.com/cocktail/vieux-carre

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Can be a little too sweet (depending on the Rum used) -- maybe cut back a bit on the Benedictine
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Ash Tray Heart

1 oz Jamaican rum, Smith & Cross
1 oz Sweet vermouth, Carpano Punt e Mes
1 oz Dry vermouth
1 rinse Mezcal
1 twst Grapefruit peel (expressed, discarded)
Instructions

Stir, strain, straight up, rinsed coupe, express peel and discard

History

Looking to make a Scotch cocktail and too lazy to fetch a bottle from the basement, Erik combined Smith & Cross with Mezcal.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Erik Ellestad, Savoy Stomp
Source reference

http://savoystomp.com/2010/03/11/ash-tray-heart/ and Beta Cocktail (white edition) which adds the peel

Curator rating
4 stars
Average rating
4 stars
(26 ratings)
From other users
  • Subbed Plantation Original Dark. Very complexed. Cannot wait to have this one again and mix and match.
  • Hogo of the S&C held in check--dominating flavor is the bitter raisiny PeM. Fans of same will like this sophisticated drink.
  • Robin like it only without the Mezcal — ★★★★
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DrunkLab commented on 3/21/2013:

Made this this evening without the rinse (I'm lacking Mezcal at the moment, sadly). Wow. I think I may have a new favorite way to drink Smith and Cross.

Dan commented on 3/21/2013:

@drunklab - Maybe sub Laphroaig or similar for mezcal?

DrunkLab commented on 3/21/2013:

A great idea, but my bottle of Lagavulin's at a friend's place. I'll give that a try next time if I'm still Mezcal-less.

Dan commented on 3/21/2013:

This is wrong one at least two levels. Wrong, wrong, wrong. Lagavulin should be either in your cabinet or in your glass.

DrunkLab commented on 3/21/2013:

How right you are. To atone, I will down at least two Glencairn glasses when I get it back.

mahastew commented on 3/21/2013:

I just confirmed with Erik that this one should be Ashtray Heart and not Ash Tray Heart.

mikelanders commented on 9/02/2015:

I liked the lingering bitterness from the punt e mes. Smith n cross funk is mellowed out by 2 oz of vermouth. Tasty session cocktail. Kj found it a bit cloying...

laerm commented on 7/08/2017:

I played up the grapefruit by adding a drizzle of pink grapefruit oleo saccharum. Nice.

Cherry Pop (PDT)

3 Cherry (one as garnish)
1⁄2 oz Simple syrup
2 oz Gin, Plymouth
1 oz Lemon juice
1⁄2 oz Maraschino Liqueur, Luxardo
Instructions

Muddle 2 cherries in syrup, shake and strain over fresh pebble ice.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Jane Danger
Source reference

PDT Cocktail Book

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • The color comes out a beautiful, bright red. Very good, but the luxardo really dominates. Next time, I'll try cutting the maraschino back and upping the simple slightly.
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Astoria Bianco

2 1⁄2 oz Gin, Tanqueray
1 oz Bianco Vermouth, Martini & Rossi
2 ds Orange bitters (50/50 Regans' and Fee Orange)
Instructions

Stir, strain, straight up, coupe

Yields Drink
Year
2005
Authenticity
Authentic recipe
Creator
Jim Meehan, PDT, New York, NY
Source reference

PDT

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Good, though I prefer the varinat that has dry vermouth and is shaken that appears in Paul Harrington's book.
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Medicine Hat

1 1⁄2 oz Apple brandy, Lairds Bonded
3⁄4 oz Lemon juice
1 oz Fernet Branca
1⁄2 oz Simple syrup
2 ds Grenadine
Instructions

Shake all ingredients over ice and strain into a chilled cocktail glass.

Read More http://www.gq.com/food-travel/restaurants-and-bars/201206/bar-crawl-bar…

Notes

A photo on Flickr brought this to my attention.
http://www.flickr.com/photos/aphonik/7423514372/

Yields Drink
Authenticity
Authentic recipe
Creator
Created by David White. Named by Duncan Burrell.
Source reference

http://www.gq.com/food-travel/restaurants-and-bars/201206/bar-crawl-bar…

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Your feelings about this drink will be similar to your feelings about fernet.
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