Midnight Oil

2 oz Bermuda rum, Gosling's Black Seal
1⁄2 oz Tea (Chai, Cold)
2 t Molasses (Syrup)
3 ? Black Cardamom
2 ds Ginger Bitters, Master of Malt
Instructions

Muddle the black cardamom in a mixing glass, before adding the remaining ingredients and ice. Shake hard for a few seconds, then strain over ice into an old-fashioned glass. Garnish optional.

Notes

To make the syrup, add molasses to boiling water at a ratio of 2:1. Stir until dissolved, allow to cool and bottle.

For the cold tea, steep 1 tbsp chai tea leaves to about 150ml boiling water for 3 minutes. Leave to cool.

Yields Drink
Year
2010
Authenticity
Your original creation
Creator
Joseph Cassidy
Curator rating
Not yet rated
Average rating
Not yet rated
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Treaty of Cambrai

7⁄8 oz Cognac, Martell
7⁄8 oz Chocolate spirit, Mozart
2⁄3 oz Orange liqueur, Grand Marnier
1 t Balsamic Vinegar (Reduction)
Instructions

Add the ingredients to an ice-filled mixing glass and stir well. Strain into a small coupe, thin sherry glass or delicate absinthe glass. Garnish with a dried orange wheel.

Notes

For the balsamic reduction, add the vinegar to a pan and put on a high heat. Whisk regularly until it thickens.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Joseph Cassidy
Curator rating
Not yet rated
Average rating
Not yet rated
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The Lorraine Sour

1 2⁄3 oz Mirabelle eau-de-vie, Miclo
7⁄8 oz Lemon juice
1⁄2 oz Earl Grey Tea Syrup (see notes)
1 t Orgeat
4 lf Tarragon (one as garnish)
1 ? Egg white
Instructions

Dry shake or whisk the egg white until emulsified, before adding the remaining ingredients and filling the shaker with ice. Cap, give it a brief but hard shake before double straining into a chilled coupette. Garnish with a trimmed spring of fresh tarragon.

Notes

Earl Grey Tea Syrup:
Steep 1 tbsp loose Earl Grey tea leaves in 150ml boiling water for 3 minutes. Strain out the leaves and heat the liquid with an equal amount of white caster sugar until dissolved. Allow to cool, bottle and store in a fridge for up to two weeks.

Picture of The Lorraine Sour
19.07.2012; Joseph Cassidy
Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Joseph Cassidy
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Let's Get Lost — Pisco, Apricot liqueur, Orange bitters, Lemon juice, Cane syrup, Egg white, Orange flower water
  • Last Resort — Pear eau de vie, Peychaud's Bitters, Absinthe, Lemon juice, Simple syrup, Egg white, Nutmeg

Thirty Notes

2 oz Demerara Rum, El Dorado 12
7⁄12 oz Lemon juice
6 dr Orange bitters, Regans' orange bitters
3⁄4 oz Beer, New Holland Dragon's Milk Ale
Instructions

Shake all ingts and strain into a coupe. Garnish with a cinnamon stick wrapped with an orange peel

Notes

To Make the Jam: Combine 4 (12oz) bottles New Holland Dragon's Milk, 4-2/3 cups white sugar, 2 oz lemon juice, 2 split vanilla beans, 10 allspice berries, 3 whole cloves, 2 star anise, and the zest of 1 orange. Bring to boil, cool overnight. Dissolve Natural Fruit Pectin according to package instructions and add to jam mix.

Yields Drink
Authenticity
Unknown
Creator
Shane McGrath for The Oakland Art Novelty Company
Curator rating
Not yet rated
Average rating
Not yet rated
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100 Year War

1 1⁄2 oz Pimm's No. 1 Cup
1⁄2 oz Ginger-Honey Syrup
1⁄2 oz Lemon juice
1 1⁄2 oz Brut Champagne
1⁄2 oz Sorel liqueur
Instructions

Combine Pimms, Honey-Ginger, and Lemon. Shake and strain into a chilled flute. Top with Champagne and float Sorel.

Yields Drink
Authenticity
Authentic recipe
Creator
Adrianne Martin for The Oakland Art Novelty Company
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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DrunkLab commented on 1/06/2014:

Very nice. Tarter than it looks on paper. The Pimm's and Sorel meld together well.

Backwoods Cider

1 1⁄2 oz Whiskey, Buffalo Trace White Dog Rye Mash (Apple & Spice Infused)
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Bénédictine
1⁄4 oz Honey (lavender-honey)
Instructions

Stir ingredients in a mixing glass and strain into a partially cinnamon-sugar rimmed rocks glass over a big chunk of ice

Notes

Infuse 1 btl (375mL) with 1 cored and quartered honey crisp apple, 1 T light brown sugar, 1 t ground allspice and 1 cinnamon stick for 7 days, shaking daily

Yields Drink
Authenticity
Unknown
Creator
Chas Williams for The Oakland Art Novelty Company
Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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Peck Cocktail

1 1⁄2 oz Gin
1⁄2 oz Dry vermouth
1⁄2 oz Apricot eau-de-vie, Blume Marillen
Instructions

Stir, strain, cocktail glass

Yields Drink
Authenticity
Unknown
Source reference

http://www.alpenz.com/indetail.htm

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Ellen's Fancy

1 1⁄4 oz Reposado Tequila
1 1⁄4 oz Amaro Montenegro
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Lime juice
1⁄2 t Agave syrup
3 dr Orange flower water
Instructions

Shake all but the orange flower water and strain into a chilled cocktail glass. Garnish with the orange flower water.

Picture of Ellen's Fancy
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(22 ratings)
From other users
  • Elided agave and orange flower water. Subbing in Jelinek Amaro Liqueur did not work. Other amaros?
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Cider-Bourbon Cocktail

3⁄4 c Apple cider
1⁄3 c Bourbon
2 T Lemon juice
2 sli Ginger (2 1/2- inch-long)
Instructions

Fill a cocktail shaker with ice. Add cider, bourbon, lemon juice, and ginger; shake to combine. Strain cocktail into 2 coupes. Garnish with apple slices.

Yields Drink
Authenticity
Unknown
Creator
Thomas Joseph
Source reference

http://www.marthastewart.com/863805/cider-bourbon-cocktail

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Used crystallized ginger instead of fresh — ★★★★
  • Muddle ginger for ginger flavor to come through
  • Delicious! Easy! Good holiday drink
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rhino322 commented on 9/26/2020:

Nice fall drink. Muddle the ginger before shaking so the ginger comes through.

Tiki Time

2 oz Gin, Hendrick's
3⁄4 oz Orgeat
3⁄4 oz Lime juice
3 oz Coconut Water
1 sli Cucumber (For Garnish)
Instructions

Shake with ice. Strain into an ice-filled Collins glass. Garnish with a slice of cucumber and a paper umbrella.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Charlotte Voisey
Source reference

http://www.smallscreennetwork.com/video/714/the_proper_pour_tiki_time/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Used Aviation Gin & B.G. Reynolds' orgeat. Very good; light & refreshing; perfect level of sweetness. Gin provides a solid base w/ orgeat working behind the lime. Coconut water provides nice, velvety texture. Bittermens Tiki
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