Change of Key

1 oz Bourbon
1 oz Campari
1 oz Bonal Gentiane Quina
Instructions

Build in rocks glass over ice

Notes

I've been making it with equal parts, and it's great that way, but there is no reason that you couldn't increase the bourbon by 1/2 ounce for a drier drink. Obviously, rye would work as well.

History

I simply substituted Bonal for the vermouth in a Boulevardier. It turned out way better than I was even anticipating.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Mike Brinza
Curator rating
Not yet rated
Average rating
4 stars
(22 ratings)
From other users
  • Used 1.5 Evan Williams bonded. 1.25 might've been better. Like a Boulevardier that leans more towards herbs than chocolate.
  • Works with Luxardo Bitter, as well. Went with 1.25 oz bourbon.
  • I love all these ingredients, but I find this a bit heavy. Wd love to build around Bonal. Maybe with Aperol or Cappelletti? Or sub Calvados for the Bourbon (I used Elijah Craig)?
  • Used 1.50 oz Evan Williams single barrel bourbon over large ice sphere. Very smooth. Rated 4.5
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sfnyc commented on 3/02/2018:

Bumped up the bourbon to 1.25 oz.

Ajvan commented on 1/28/2021:

Bumped the bourbon to 1.25, orange peel garnish. Delicious, on the sweet side. Next step is trying with Rye to dry it out more.

MOJO1229 commented on 8/27/2022:

Used 1.5 oz Four Roses small batch bourbon. Absolutely delicious.
Rate 4.5 easily.

The Four Humours

1 oz Jamaican rum, Smith & Cross
1 oz Virgin Islands Rum, Cruzan Blackstrap
3⁄4 oz Santa Maria al Monte
1 bsp Bénédictine
4 ds Bitters, Angostura
4 ds Peychaud's Bitters
Instructions

Stir, strain, up.

Notes

The ratio may be 1 1/2 Smith & Cross and 1/2 Cruzan Blackstrap. Incredibly good. Firmly bitter, almost like lighting Smith & Cross on fire. Smoky and austere. Definitely a sipper, but completely impressive.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Brandon Wise, Imperial PDX
Curator rating
4 stars
Average rating
4 stars
(2 ratings)
From other users
  • Santa Maria al Monte substitute = half Fernet Branca, half Averna. Or better yet, Zwack Unicum seems to be the half Fernet/half Averna native substitute.
  • Worth a try
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Dan commented on 9/01/2012:

Sub Amaro Nardini for Santa Maria al Monte? I have seen Santa Maria around Boston, but haven't picked up a bottle yet.

Zachary Pearson commented on 9/01/2012:

Dan,

I don't know - Brandon was pretty specific about the Santa Maria, to the point that I'm going to order some soon. I'm going to make this tonight subbing El Dorado 5 for the Cruzan and Luxardo Fernet for the Santa Maria, and we'll see. My guess is the amaro is the key to the drink.

Thanks,

Zach

christina in tacoma commented on 9/01/2012:

I have a bottle of Santa Maria, and I think Nardini is significantly sweeter. I'd say Fernet Branca is closer, though it is heavier so I'd probably use a little less. I love Santa Maria.

Zachary Pearson commented on 9/01/2012:

Drinking my subbed version now. It's close, but the amaro is the key. Turns out that dal Capo seems like it's closer to Santa Maria al Monte than Luxardo Fernet, but it's just not bitter enough.

Thanks,

Zachary

bza commented on 9/02/2012:

Surprised El Dorado 5 made a good sub for Cruzan Blackstrap, I feel like that rum is as difficult to sub for as Smith and Cross is. I only have the ED 12 and 15 though, and they are mighty rich, so it makes sense.

Dan commented on 9/02/2012:

From this, I'm thinking:

  • If no Cruzan Blackstrap, sub a dark, molasses-heavy run and 1/2 tsp blackstrap molasses.
  • If no Santa Maria sub 1/2oz Nardini, del Capo, etc, plus 1/4 oz Fernet.

Not that I've tried either, but I will tonight.

Dan commented on 9/04/2012:

I made this as written, but with del Capo. I thought it was dominated by the Blackstrap, and not in a good way. If I were trying it again, I go 1 1/2 oz Smith & Cross and only 1/2 oz Cruzan Blackstrap. Good concept. Maybe I can find the correct amaro here in Boston.

Memorial Day

2 oz Rum, Bacardi (yes, as simple as Silver)
2 oz Limeade
3 ds Bitters, Fee Brothers Orange
1⁄2 spl Elderflower liqueur
1 spl Coca Leaf Liqueur, Agwa de Bolivia (heavy if you want)
Instructions

Shake on Ice, Strain, Garnish with a Lime Wheel if Desired

Notes

Beware on the limeade; like fine alcohols, brands vary....perhaps make time for a homemade!

History

Makes that Family Picnic Bearable

Yields Drink
Authenticity
Your original creation
Creator
J., 'Bar, One, Too', Virginia
Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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Last Poolside of the Summer

2 oz Gin, Citadelle
2 oz Lemonade
3 ds Bitters, Fee Brothers Orange
1⁄2 spl Elderflower liqueur
1 Maraschino cherry, Luxardo
Instructions

Shake on Ice, Strain

Notes

Beware on the lemonade; like fine alcohols, brands vary....perhaps make time for a homemade!

Yields Drink
Authenticity
Your original creation
Creator
J., 'Bar, One, Too', Virginia
Curator rating
Not yet rated
Average rating
4.5 stars
(6 ratings)
From other users
  • Muddle strawberries in gin and Rhubarb bitters with 1/2 oz watermelon juice, then add to shaker Luxardo. double strain
  • TART LEMONADE NEEDED
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Smoked Peach

1 1⁄2 oz Sherry (1:1:1 Don Nuno, Palo Cortado, Pedro Ximénez)
1 oz Scotch, Glenfiddich
3⁄4 oz Lemon juice
1⁄4 oz Honey syrup (2:1)
3 sli Peach
Instructions

Muddle peach slices, shake with ice, strain on the rocks

Notes

I have made this drink with the Highland Park 12 year and it is absolutely delicious. The highland park is much smokier. Also, we've run out of peaches and its still excellent

Yields Drink
Authenticity
Authentic recipe
Creator
Kevin Diedrich (Jasper's, SF)
Source reference

Recipe was kindly given to me at Teardrop in Portland, OR

Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
From other users
  • OK.Muddy, but I may have used too much nectarine in place of peaches. Perhaps a Islay scotch would help
  • Have made without PX too and a bit more honey syrup using syrup made with bitters botanicals and that was excellent too. Used Lowland whisky — ★★★★★
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Happy Families

3 oz Green tea, Silver moon (Steeped only until you can start to taste some bitterness.)
3⁄4 oz Gin
3⁄4 oz Mead
1⁄8 oz Lime juice
1 ds Bitters, Angostura
1⁄8 oz Balsamic Vinegar
1⁄8 oz Pastis, Ricard
3⁄4 oz Tonic water, Fever Tree
Instructions

Shake everything except tea and tonic. Strain into tall glass. Add tea and tonic.

Notes

Silver moon tea can be changed for black rose petal tea for a slightly less fruity but more floral flavour.

History

The first cocktail I have created. I was asked to make something for a wedding and this is what I have come up with so far. IT'S NOT FINISHED THIS IS JUST A FIRST DRAFT. I would love some feedback though!

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Liam Hannon, Llanwrda, Wales.
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Liquido Asado De Codero

1 1⁄2 oz Gin, Gin Mare (infused With Lamb)
1⁄2 oz Licor 43
1⁄2 oz Simple syrup, Monin (infused with garlic & peppercorn)
1⁄4 oz Lemon juice
Instructions

Shake & Double Strain, Chilled Cocktail Glass & Rosemary Crowned

Notes

Served with a side plate of saffron infused olive oil Roasted Potato Cubes

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Nathan Gillespie, Gin Mare Mediterranean Inspirations Cocktail Competition, United Kingdom
Curator rating
Not yet rated
Average rating
Not yet rated
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Crown Jewel

2 oz Old Tom Gin, Hayman's
3⁄4 oz Watermelon juice
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup (Garam masala)
1 pn Salt
Instructions

Combine ingredients in a mixer tin, shake vigorously with ice, and double-strain into a coupe glass half-rimmed with a mixture of sugar and salt (3:1).

Notes

Garam masala simple syrup can be made with 2 cups Demerara sugar, 1 cup of water, and 2 tsp. garam masala powder. Mix ingredients, simmer together, and allow to cool. Final product may require straining to remove fine powder.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Eric Lawrence Jeffus, Jbird Cocktails, New York, NY
Curator rating
Not yet rated
Average rating
1 star
(1 rating)
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Impromptu Sling

1 1⁄2 oz Gin (London Dry style here.)
1 oz Cherry Liqueur, Combier Rouge
1⁄2 oz Pimm's No. 1 Cup
1⁄2 oz Triple sec, Cointreau
1 wdg Lime
1 spl Seltzer water
Instructions

Toss fluids into tall goblet over ice, chuck in a wedge of lime, fill goblet with seltzer, stir lightly.

Notes

This is what you do when it's summer, you're thirsty, you play with the liquor cabinet and you come up with a refreshing quaff. This is less a recipé than it is an envoi: Mix it up anew, try stuff out, enjoy!

History

Totally, totally à la minute today, August 24, 2012.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Rob Marais, Boston, MA
Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
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  • PIPT — Gin, Pear liqueur, Aromatized wine, Bitters, Egg white, Lemon juice
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Cynario commented on 8/24/2012:

Just made this with Apricot Liqueur in place of the cherry. Impromptu and delicious!

AmyJ commented on 3/27/2013:

Tried Pama instead of cherry liqueur. Not a good idea....

Ticket to Paradise

1 oz Tequila, Milagro
1 oz Sloe gin, Plymouth
1 oz Swedish Punsch
1 bsp Lemon juice
2 ds Bitters, Fee Brothers Rhubarb
Instructions

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

Notes

I upped the lemon juice a bit to account for the sweetness of the Kronan punsch I used. This tastes a bit like cola.

Yields Drink
Authenticity
Authentic recipe
Source reference

http://cocktailvirgin.blogspot.com/2011/06/ticket-to-paradise.html

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Increase lemon juice to 0.25 oz. A little too Sloe Gin-y.
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dfan commented on 9/01/2012:

Note that the recipe on the original web page calls for sloe gin.

bza commented on 9/02/2012:

Did it just say gin? Missed the typo, thanks!

I used Bitter Truth, not Plymouth btw and it was good.

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