Kingsbury

1⁄2 oz Campari
1⁄2 oz Dry vermouth, Dolin
1⁄2 oz Licor 43
1⁄2 oz Lime juice
1 oz Prosecco (brut)
1 sli Cucumber
Instructions

Light shake, strain into champagne flute, top with prosecco, thinly sliced cucumber garnish

Yields Drink
Authenticity
Unknown
Creator
Eric Alperin, The Varnish, LA
Source reference

Left Coast Libations p.14

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
From other users
  • Made with mint syrup instead of Licor 43. Great.
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Smoky Iced Tea And Whiskey Cooler

3 oz Tea, Lapsang Souchong (brewed then chilled)
1 oz Lemon juice
1 oz Ginger liqueur, Domaine de Canton
1 oz Rye
1 ds Bitters, Angostura
Instructions

Shake, rattle, roll. Serve over ice in collins glass.

Notes

Lapsang Souchong is a very smokey black tea. Smells kinda like a BBQ or fire pit.

Yields Drink
Authenticity
Authentic recipe
Source reference

www.seriouseats.com/recipes/2012/04/drinking-in-season-iced-tea-cocktai…

Curator rating
Not yet rated
Average rating
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Billionaire

2 oz Bourbon, Baker's 107-Proof
1 oz Lemon juice
1⁄2 oz Simple syrup
1⁄2 oz Grenadine
1⁄4 oz Absinthe bitters (or just straight Absinthe)
1 sli Lemon
Instructions

Shake with ice. Strain into chilled coupe. Garnish with lemon wheel.

Notes

Absinthe Bitters

3.75oz Pernod Absinthe
2oz Kübler Absinthe
1.75oz Green Chartreuse
2 dashes Peychaud’s Bitters
2 dashes Angostura Bitters
15 dashes Fee Brothers Mint Bitters

Using a funnel, add all the ingredients to a small bottle. Cap or cork the bottle and gently turn it upside-down to blend. Store at room temperature.

History

From Speakeasy by Employee's Only

Yields Drink
Authenticity
Authentic recipe
Creator
Employee's Only, New York
Source reference

http://liquor.com/recipes/the-billionaire-cocktail/

Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • Subbed rye for bourbon and thought it worked well. — ★★★★
  • Replace the absinthe.
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1022 Martini

2 oz Gin
1⁄2 oz Aromatized wine, Lillet Blanc
1⁄2 oz Eau de vie of Douglas Fir, Clear Creek
Instructions

Stir, strain, cocktail glass

Yields Drink
Authenticity
Unknown
Creator
Chris Keil, 1022 South, Tacoma WA
Source reference

The American Cocktail p. 101

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
From other users
  • Too much like my Christmas tree farm here in VT! Lol
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wizzard commented on 7/17/2012:

How did you like it?
Together with a local distiller, we're working on an Eau-de-vie of Spruce Buds, as soon as I have my bottle of Douglas Fir, I'll report back with the comparison ;)

Adam's Words

3⁄4 oz Jamaican rum, Smith & Cross
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Ginger liqueur (Homemade)
3⁄4 oz Lime juice
Instructions

Shake with ice. Up. No garnish.

History

A Last Word variation. Dedicated to Adam"MCA"Yauch

Yields Drink
Year
2012
Authenticity
Altered recipe
Creator
Fransos
Curator rating
4 stars
Average rating
4 stars
(18 ratings)
From other users
  • Good Last Word riff. — ★★★★
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Dan commented on 9/27/2018:

I was out of Smith & Cross and so used Lemonhart 151 and I used King's Ginger. Loooong shake. Very good, although the Chartreuse dominated a bit. I might fudge the ratio, with more ginger and less Chartreuse.

drjones commented on 10/01/2023:

Was an enjoyable and interesting last word riff and will try again with a scant 3/4 oz Green Chartreuse & Ginger liqueur each, and a generous 3/4 oz S&C rum.

Negroni (Aperol Variant)

1 oz Gin
1 oz Aperol
1 oz Sweet vermouth
Instructions

Stir, strain, either rocks or up into an old fashioned glass. Garnish with an orange twist.

Notes

Variants: Sorella Negroni - Split vermouth into 1/2 Punt e Mes and 1/2 Vya dry, 2 dashes orange bitters. The Negroni that Wasn't - 1 oz Bombay Sapphire gin, 3/4 Aperol, 3/4 Martini & Rossi Bianco, 1/2 Cynar, 2 dashes Fee's orange bitters, orange peel garnish. Unusual Negroni - 1 oz Hendricks, 1 oz Lillet Blanc, 1 oz Aperol, orange twist garnish.

Yields Drink
Year
2012
Authenticity
Unknown
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
4.5 stars
(10 ratings)
From other users
  • I really like this. I used Rhubarb bitters. Thanks for the tip
  • I favor the sweet vermouth version over a Punt e Mes substitution. Three drops of rhubarb bitters makes this great.
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rehills commented on 7/01/2012:

My absolute favorite is the Unusual Negroni.

dfan commented on 2/09/2013:

I know this variant (substituting Aperol for Campari) as a Contessa.

Craig E commented on 7/20/2018:

^ The most persuasive sources say that the Contessa also involves a swap of dry vermouth for sweet.

Rum Row Old Fashioned

1 bsp Sugar (Muscovado)
1 ds Bitters, Angostura Orange
1 dr Bitters, Bittermens Burlesque
1⁄4 oz Water
1 1⁄4 oz Demerara Rum, El Dorado 12
3⁄4 oz Blended rum, Banks 5 Island
1 twst Orange peel (Navel orange, as garnish)
Instructions

Place the sugar in an Old Fashioned glass. Add the bitters to the sugar, add the water and 3-4 cubes of ice. Stir briefly to dissolve sugar. Add rums and garnish with a Navel Orange peel.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Dominic Venegas, NoMad Hotel
Source reference

http://bittermens.com/cocktails/rum-row-old-fashioned/

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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sjdiaz21 commented on 5/04/2012:

It says to drop "orange and burlesque bitters" on sugar. Is the dash of anejo rum supposed to be Angostura orange bitters?

Zachary Pearson commented on 5/04/2012:

Fixed this. Changed Anejo rum, Angostura to orange bitters, Angostura to match cited article. Rewrote instructions to avoid copyright infringement.

profondeur commented on 9/30/2016:

Hmmm. 1 dash Ango Orange, but 1 drop Bittermen's Burlesque?

Zachary Pearson commented on 9/30/2016:

I updated the link - the old TOTC one was a 404 error.  Thanks,  Zachary

The Public Purse

1 oz Damson gin liqueur, Averell
1 oz Gin, Death's Door
3⁄4 oz Lime juice
1⁄8 oz Crème de Violette, Rothman & Winter (shy)
1⁄2 oz Simple syrup (shy)
21 dr Peychaud's Bitters
1 oz Egg white
1 twst Orange peel (pigtail, as garnish)
Instructions

Dry shake 30-60 seconds, shake with ice 20 seconds, strain, chilled coupe, garnish

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
The Violet Hour, possibly Toby Maloney, Chicago, IL
Source reference

http://chowhound.chow.com/topics/836196#7317176

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Pineau Martini

2 oz Gin
1 oz Pineau des Charentes
Instructions

Stir, strain, cocktail glass

Yields Drink
Authenticity
Unknown
Source reference

http://www.imbibemagazine.com/Q-A-with-Rachel-Maddow

Curator rating
Not yet rated
Average rating
2.5 stars
(4 ratings)
Similar cocktails
christina in tacoma commented on 5/03/2012:

You can vary ratio of Pineau to gin to taste. My favorite bartender makes me variations of this; he has used Nolet's, Oola, and Botanist gin, and often finishes the drink with an orange twist and a barspoon of something interesting- he has used Benedictine, Luxardo Maraschino, and Cocchi Americano, all to good effect. Sweeter than a traditional martini, but the gin flavors still shine through.

Rob Marais commented on 5/03/2012:

Why have I not thought of this? I've loved Pineau des Charentes for decades, and it would seem a natural with gin and a barspoon of something. Simple and tasty means an ideal cocktail to me. Thanks Christina, and Rachel!

Riddles in the Dark

1 1⁄2 oz Rye
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Pedro Ximénez Sherry
1⁄4 oz Amaro Nardini
1⁄2 t Cherry Liqueur, Rothman and Winter
8 dr Bitters, Bitter End (Moroccan bitters)
1 twst Lemon peel
Instructions

Stir, strain, coupe. Express oil of lemon twist and discard.

Yields Drink
Authenticity
Authentic recipe
Creator
Al Sotack
Source reference

beta cocktails

Curator rating
Not yet rated
Average rating
4.5 stars
(12 ratings)
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