Port of Haifa

1 3⁄8 oz Cuban rum, Havana Club 3
2⁄3 oz Ruby Port, Dow's
1 oz Lemon juice
2⁄3 oz Simple syrup
5 lf Sage (muddled)
1 Smoke (Bourbon-soaked sawdust)
1 lf Sage (as garnish)
Instructions

Muddle sage gently, add all but sawdust, shake, double strain, chilled coupe (or on the rocks). Smoke with Bourbon-soaked sawdust under dome, garnish.

Notes

Soak sawdust with Bourbon for 24 hours.

History

I always wanted to create a cocktail for the very big cocktail nation of Israel (!?!?). I found a picture of the port of Haifa -- just a simple port picture with a lot of mist. I took ingredients from all over the world, because Haifa its a huge port and gets boats from all corners of the world. To add something look like mist, I smoked it with my own Buffalo Trace Sawdust!

Port of Haifa
Yields Drink
Authenticity
Your original creation
Creator
Emil Åreng, Umeå, Sweden.
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Dan commented on 9/12/2012:

I cleaned up this recipe a bit, both to fit our style guidelines and to ease the Swedish-to-English translation. Thanks!

All Signs Point To Yes

2 oz Mezcal, Sombra
1⁄2 oz Aperol
1⁄2 oz Cynar
1⁄4 oz Campari
1 twst Orange peel
Instructions

Stir with cracked ice and served in a chilled coupe. Garnish with a Flamed Orange Twist.

Notes

A variation of the "Ask Again Later" with a smokey aspect.

Yields Drink
Authenticity
Your original creation
Creator
Mike Alwill, Cocktail Democracy
Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
From other users
  • Worthy of variation. Bitter Luxardo works.
  • Egg white?
  • Smoky bitter sweet pungent. No real subtlety, but a good drink for a sinter's eve.
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DrunkAtHome commented on 9/30/2014:

Tried this drink at home, and then tried it again and added a egg white and some lime, it added some softness to it. Good idea!

Haberdasher

2 oz Rye, Bulleit
3⁄4 oz Grapefruit juice
3⁄4 oz Lemon juice
3⁄4 oz Honey syrup
1 rinse Walnut Liqueur, Nux Alpina
Instructions

Shake, Strain.
Glass: Coupe.
Ice: None.
Garnish: None

Notes

Dark wildflower honey. Ruby Red Grapefruit. Go heavy on your rinse, 1/8 oz in the glass and rolled to the rim should do nicely.

Yields Drink
Year
2009
Authenticity
Your original creation
Creator
James Hensley
The Patterson House
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Used walnut bitters instead of walnut liqueur and it worked great, Definitively will come back to this one
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christina in tacoma commented on 9/01/2012:

This rye/grapefruit/walnut combo is such a good idea. I used mostly grapefruit juice and just a little lemon since I had some to finish, and I wanted more walnut in there, so I ended up with .25 oz of Nux Alpina and decreased the honey syrup to .25 oz. I really like my version but I'll try it as written next time- thanks for sharing.

Secret Religion

2 oz Tequila, Tres Agaves Reposado
1 oz Aromatized wine, Cocchi Vermouth di Torino
1⁄4 oz Crema de mezcal, Del Maguey
1⁄4 oz Bénédictine
15 dr Bitters, Angostura
7 dr Chocolate bitters
Instructions

Stir, Strain
Glass: Rocks.
Ice: Sphere.
Garnish: Orange peel inserted, not expressed

Notes

Run a little fat on your Creme De Mezcal as this drink needs both the smoke and the sweetness.

History

Patterson House Fall 2011 Menu

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
James Hensley
Source reference

http://www.thespiritmonkey.com/2012/07/13/the-secret-religion-cocktail/

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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A Habsberg In Jalisco

2 oz Tequila, Tres Agaves Reposado
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Falernum
3⁄4 oz Lime juice
1⁄8 oz Simple syrup
7 dr Bitters, Angostura
Instructions

Shake, strain.
Glass: Rocks.
Ice: Sphere.
Garnish: Grapefruit peel expressed over drink and inserted.

Notes

Use house made Falernum for this. The bigger the better. Velvet wont do.

History

From The Patterson House Fall 2011 Menu.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
James Hensley
The Patterson House
Source reference

http://www.thespiritmonkey.com/2012/07/20/the-habsburg-in-jalisco-cockt…

Curator rating
Not yet rated
Average rating
5 stars
(9 ratings)
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smparkes commented on 9/09/2023:

We made with Ayuuk from Empirical and thought it was really nice.

The Scarecrow

1 1⁄2 oz Tequila
1 t Cinnamon syrup (see note)
1 wdg Lemon
1 wdg Orange
1⁄2 oz Aperol
1 twst Orange peel
Instructions

Muddle orange and lemon, add additional ingredients, shake well, strain into cocktail glass. Flame orange peel on surface of drink and use as garnish.
Cinnamon syrup is 1 cup water: 1/2 cup granulated white sugar: 1/2 cup brown sugar: 5 small cinnamon sticks and simmer for 15 minutes.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Included on my fall cocktail menu.
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Armistice

1 1⁄2 oz Rye, Rittenhouse 100
1⁄2 oz Dry vermouth, Noilly Prat
1⁄4 oz Herbal liqueur, Green Chartreuse
1⁄4 oz Maraschino Liqueur, Luxardo
2 ds Bitters, Fee Brothers Whiskey Barrel Aged
Instructions

Stir, strain, cocktail glass

Yields Drink
Authenticity
Authentic recipe
Creator
Erik Hakkinen, Zig Zag Café
Source reference

http://cocktailvirgin.blogspot.com/2012/02/armistice-cocktail.html

Curator rating
Not yet rated
Average rating
4 stars
(29 ratings)
From other users
  • 2 oz of rye.
  • Quite good; would probably be better with 1 dash of the bitters instead of 2.
  • Replace Chartreuse with Elderflower.
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christina in tacoma commented on 10/14/2012:

This is a great cocktail if you can't decide if you want a Manhattan or a Final Ward. I anticipated my preferences and modified the proportions a bit, decreasing the liqueurs to 1/8 oz each and increasing the vermouth to 3/4 oz, and I added a lemon twist.

Dan commented on 4/10/2014:

Very nice, dry-ish cocktail. A nice alternative to a Red Hook. I did not find 1/4 oz of each liqueur excessive. Lovely.

drinkingandthinking commented on 6/23/2021:

Too sweet for me and Chartreuse overpowered. Adding 1/2 oz more rye made it work for me.

vermax commented on 8/21/2022:

Added orange rind. Took advice of other commenter and upped Rye a bit. Well balanced.

Artur B commented on 3/29/2024:

Good one. May be reduce Bitters to 1 ds and up a little dry vermouth and rye whiskey?

Ask Again Later

2 oz Añejo tequila
1⁄2 oz Aperol
1⁄4 oz Campari
1⁄4 oz Cynar
1 twst Orange peel
Instructions

Stir with cracked ice and served in a chilled coupe. Garnish with an Orange Twist.

History

I wanted to make a drink called the "Magic 8 Ball" but had no 8 year spirits. I came up with this instead.

Yields Drink
Authenticity
Your original creation
Creator
Mike Alwill, Cocktail Democracy
Curator rating
Not yet rated
Average rating
3.5 stars
(14 ratings)
From other users
  • Surprisingly subtle! I added actual squeezed orange juice and orange bitters for a longer drink, but original was great too. Also tried Amaro Nonino for Cynar — ★★★★★
  • Possibly a little too sweet, but Campari present and under control.
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MOJO1229 commented on 3/08/2016:

Jim Beam Black  is aged 8 years. But it's a bourbon, so if you want to stay with a tequila, you'll have to continue looking around. I'm sure there's one out there with the ever increasing brands of añejo tequila hitting the market. And there's always Google, too, to aide your search! Good luck in your quest.

Foreign Key

1 1⁄2 oz Japanese Whisky, Yamazaki 12
3⁄4 oz Aromatized wine, Cocchi Americano
1⁄4 oz Herbal liqueur, Yellow Chartreuse
2 ds Bitters, Boker's
Instructions

Stir with cracked ice and strain into a chilled coupe. No garnish.

Yields Drink
Authenticity
Your original creation
Creator
Mike Alwill, Cocktail Democracy
Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Don't have the bitters in question, improvised with a little orange and a bit of cardamom bitters. This is really nice.
  • Solid and surprisingly dry on the palette.
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CorpLaw commented on 10/17/2018:

Tastes like a more floral, less savory wet martini to me. 

Mixin In Ansley commented on 10/01/2023:

Unique in that the Cocchi on the approach set my palate up for a sweeter finish than the Suntori Toki, which I used, delivered- in a good way. Good spine.

Ginger Leaf

1 1⁄2 oz Gin, Plymouth
1⁄2 oz Campari
1⁄2 oz Ginger-Honey Syrup (*see notes)
3⁄4 oz Grapefruit juice (Ruby Red)
3⁄4 wdg Lime
Instructions

Add all ingredients shake well with cracked ice, strain in chilled martini glass, garnish with crystallized ginger stick
*I find = parts honey to water makes this syrup too sweet and overpowering for my taste. I did 1/2 cup honey to 1 cup water.

Notes

I made this again with Bombay London dry and it definitely overpowers the drink. Plymouth seems to be soft enough, I definitely recommend a Juniper light gin.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • This is about to be included on my seasonal fall cocktail menu.
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