Spruce Moose

2 oz Rye (or Canadian whisky)
1⁄4 oz Fernet Branca
4 oz Spruce Beer
1 ds Bitters, Boker's
1 wdg Lime (Optional)
Instructions

Build over ice in an old fashioned glass. Squeeze lime, if desired.

Notes

Rye's spiciness probably holds up better than the Canadian, but the latter works better for the name... The Spruce Beer I used (and the first one I've ever seen/heard of) is from Empire Bottling Works.

History

Found a bottle of Spruce Beer at the gourmet soda store, and upon tasting it, I immediately wanted to mix it with booze. Drawing inspiration from Zach's Dark Phoenix, this is what I came up with.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Christopher Bevins
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
Similar cocktails
No similar cocktails found.

Blue Drop

2 oz Genever, Bols
3⁄4 oz Aromatized wine, Lillet
1 t Crème Yvette
1 t Absinthe, Pacifique
1 twst Lemon peel (Garnish)
Instructions

Stir, strain, chilled cocktail glass. Garnish.

Yields Drink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle, Wa
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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  • Guilder & Franc — Genever, Aromatized wine, Swedish bitters, Lemon peel
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  • Varnish Shamrock — Genever, Dry vermouth, Herbal liqueur
  • Astroturf — Old Tom Gin, Sweet vermouth, Maraschino Liqueur, Absinthe, Lemon bitters
  • Astoria Vecchio — Genever, Bianco Vermouth, Orange bitters, Orange peel

The Good Fella

2 oz Canadian whisky (Pendleton 1910)
1⁄2 oz Luxardo Bitter
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1 t Maraschino Liqueur, Luxardo
2 ds Bitters (Dr. Adam Elmegirab's Boker's)
3 Cherry, Luxardo (Preserved, garnish)
Instructions

Stir, strain, chilled cocktail glass. Garnish.

Notes

My entry for the 2012 Luxardo Cup Cocktail Contest put on by Mutineer Magazine which requires to create a cocktail that reflects your city in some way.

History

Created and named for Seattle's bootlegger, Roy Olmstead, who ran liquor from Canada to Seattle during prohibition. His nickname was the "good bootlegger" because his crew wasn't allowed to carry firearms as he believed rum running wasn't worth anyone's life.

Picture of The Good Fella
2011 Kindred Cocktails
Yields Drink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle, Wa
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Either sweet vermouth (Dolin) or Punt e Mes works. Go with cherry bitters - 1 works, 2 might.
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  • Berry Wall — Bourbon, Sweet vermouth, Campari, Allspice Dram, Strawberry, Orange peel
  • The Devil's Gondolier — Bourbon, Maurin Quina, Select Aperitivo, Grapefruit peel, Brandied cherry
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Zarzamora

3 Blackberry
3⁄4 oz Simple syrup
2 oz Bourbon, Wild Turkey 101
3⁄4 oz Lemon juice
1⁄4 oz Fernet Branca
9 dr Orange bitters
1 spl Cola (as garnish)
1 twst Orange peel (as garnish)
Instructions

Muddle the blackberries with simple syrup in a shaker. Add other ingredients except garnishes. In a Collins glass, fill with shard ice, add cola, strain contents of shaker into Collins on top of cola. Garnish with an orange twist.

History

Zarzamora is what they call the blackberry in Argentina.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Troy Sidle, The Violet Hour, Chicago, IL
Source reference

http://themixlab.wordpress.com/2012/12/24/interview-with-troy-sidle-of-…

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
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kd1191 commented on 5/21/2013:

A couple items...

First, this is a Troy Sidle creation (though I wouldn't be surprised if Toby was somehow involved in the final spec).

Also, the "official" recipe has since been posted online:

2 oz Wild Turkey 101
3/4 oz Lemon Juice
3/4 oz Simple Syrup
1/4 oz Fernet-Branca
3 Blackberries
9 drops orange bitters

Lightly muddle the blackberries with the simple, add the other ingredients & shake with ice.
Put a bit of Coca-Cola in the bottom of a Collins glass, add 'shard' ice (tall, rectangular).
Strain shaker contents into prepared glass and garnish with an orange peel.

<a href="http://themixlab.wordpress.com/2012/12/24/interview-with-troy-sidle-of-…;

Zachary Pearson commented on 5/21/2013:

Nice catch! I will reverse the ingredients - leaving the old version in the comments.

Thanks,

Zachary

Zachary Pearson commented on 5/21/2013:

This was the original recipe posted: 1.5 oz whisky, .5 each simple syrup, lemon and Fernet Branca, 1 dash orange bitters, 4 blackberries, splash of cola. Muddle blackberries and simple, add remaining ingredients except cola. Shake and strain over fresh ice in a Collins glass. Top with cola.

Thanks,

Zachary

Waterloo

4 cube Watermelon
3⁄4 oz Simple syrup
1 1⁄2 oz Gin, Plymouth
1⁄2 oz Lemon juice
1⁄2 oz Campari
1 wdg Watermelon (as garnish)
Instructions

Muddle chunks of watermelon with simple syrup in the bottom of a mixing glass. Add gin, lime juice and Campari, shake and pour unstrained into a tall Collins glass, garnishing with a wedge of watermelon.

Notes

Subbing in Hendrick's or reposado tequila is delicious, too

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Jason Kosmas and Dushan Zaric, Employees Only, New York, NY
Source reference

https://www.epicurious.com/recipes/food/views/waterloo-390826

Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • Don't add too much SS, watermelon might be quite sweet enough. SS only for rounding off the edges of the lime juice.
  • 1/2 oz rosemary syrup instead of simple
  • Tastes like the parts but not much else. I'd try this with an Old Tom.
  • Refreshing and enjoyable. Nothing that would really drive me to make this one again, but it was fun to make and enjoy.
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eggs_again commented on 6/06/2016:

Nice and refreshing; doubling the lime juice doesn't hurt.

Kindred Cocktails commented on 7/10/2022:

Corrected to Lemon juice from Lime juice, as found in two references elsewhere. Originally posted reference is defunct.

Kasumiku (香住区)

1 1⁄2 oz Japanese Whisky, Yamazaki 12
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
3⁄4 oz Eau de vie of Douglas Fir
3⁄4 oz Ginger liqueur, Domaine de Canton
1 rinse Islay Scotch, Laphroaig 10
Instructions

Stir with ice and strain into a chilled, Laphroaig 10 rinsed large rocks glass or, ideally, brandy snifter.

Notes

The salty, peaty smell of the Laphroaig 10 is essential here so make sure you use a large rocks glass or a snifter.

Upon your first sip, you'll immediately notice the pine and ginger, followed by the warm qualities of the Yamazaki with the bitterness of the Punt e Mes resting just beneath.

Depending on your tolerance for liqueurs, you may want to adjust the amount of Domain de Canton.

History

Kasumiku (香住区) is a small town on the northern shore of Hyogo Prefecture, that's nestled between the Japan sea and the San-in Mountain Range. Due to its location, Kasumiku is subject to hot, humid summers and heavy snowfall during the winter.

The Kasumiku Cocktail is intended to capture the wild nature of earth (Punt e Mes), sea (Laphroaig) and forest (Douglas Fir), with the brightness of the Domaine de Canton and Yamazaki 12 representing the town that's survived regardless.

Yields Drink
Authenticity
Your original creation
Creator
Mike Alwill of thecocktaildemocracy.com
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • First time making this. I like the smokiness the Laphroaig rinse gives it. Need to play with the proportions of ginger and douglas fir next time. As-is, I like it. With a little tweaking, I could love it.
  • Subbed Aultmore for the Laphroaig. Didn’t really contribute anything aromatic. Would do this again and skip the rinse. — ★★★★
  • Maybe do in rocks glass over large ice cube?
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g28 commented on 11/07/2016:

I substituted scotch for the Yamazaki (didn't have any Japanese Whiskey) and Cocchi Vermouth di Torino for the Punt e Mes - really nice drink. First one I've made with the Douglas Fir. I thought maybe 3/4 was going to be too much of the Douglas Fir and the Domaine de Canton, but it was just right.

La Merced

1 1⁄2 oz Pisco, Campo de Encanto
1 1⁄2 oz Amaro Montenegro
1 1⁄2 oz Sweet vermouth, Carpano Antica Formula
Instructions

Pour all three ingredients into a double old fashioned glass and stir.
Add an ice sphere or large ice cube, and stir gently. Express the oils from a wide orange twist above the glass and slide it in behind the ice.

History

A riff on the classic Negroni, named after an Italian settlement in the mountains of Peru.

La Merced Cocktail
©2011 Josh Miller/Inuakena.com
Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Josh Miller, inuakena.com
Curator rating
Not yet rated
Average rating
4 stars
(18 ratings)
From other users
  • A little on the sweet side, but still a good negroni riff.
  • Worked okay with Jelinek Amaro, and reducing sweet vermouth to 0.75 oz.
  • A bit sweet. Try 50:50 sweet and dry Vermouth next time.
  • An excellent negroni variation. I'd try to this perfect.
  • Used Montenegro and Punt e Mes
  • Use 1 1/2 oz of Amaro Nonino instead of the Amaro Montenegro for a more satisfying La Merced.
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Dan commented on 8/21/2015:

I tried this with 1 oz Montenegro and 1 oz Punt e Mes. Nice, but a touch sweet, even with the ratio change. I'd split the vermouth half sweet and half dry. An interesting Negroni variation. I also would suggest re-writing this with 1 oz portions to make the overall size more appropriate.

freakof commented on 6/30/2016:

Lovely drink. Was a bit too sweet for my taste so added a dash of Boker's bitters.

MOJO1229 commented on 7/30/2016:

<p>
What a delightful drink. Mine was not overly sweet as was the case for several users, and had a SLIGHT but pleasant bitterness reminiscent of a Negroni. And the orange zest brought everything home.

Based on the fine quality of my cocktail, I would not use any other ingredients as did several users. I suspect the Pisco used by them may have been the culprit. As with different brands of gins, different brands of Piscos may give you a different taste. Indeed, even where the Pisco is made will influence the taste. I have one Pisco made in Peru (Porton) and another made in Chile (Alto del Carmen). They are as different as night and day, yet both are delicious in the right mixtures. For the La Merced, I used the Chilean Pisco (Alto del Carmen), which is made predominately of Muscat grapes. What I have read about Piscos suggest that you choose your Pisco with care, and perhaps have two very different Piscos, given the impact they can have on the resultant taste of the cocktail</p>

MOJO1229 commented on 7/31/2016:

To those who read my comments written yesterday, I owe an apology because I gave some misinformation of sorts. This morning, as I read what I wrote yesterday, I re-played in my head what I did to make my La Merced. And in doing so, I discovered a major difference in one ingredient I mistakenly used in place of what was called for. Yet that mistake is what resulted, I believe, in an excellent cocktail that I rated at 4.5.

Specifically, by mistake I used AMARO NONINO instead of Amaro Montenegro. The former resulted in a light tasting, very delicious, and by no means sweet drink. In fact, the flavors of each ingredient complimented each other. Today, I made a La Merced using the Montenegro (but only 1 1/4 oz), and I have to admit it was sweet and no where near as satisfying as the one made with Amaro Nonino; I would rate this drink at 3.5.

Now we know the culprit--Amaro Montenegro. So for a far better La Merced, use Amaro Nonino instead of Amaro Montenegro (and use 1 1/2 oz).

sevyryelsdorn commented on 5/29/2018:

Based on the comments about sweetness, I made this with Campo de Encanto, Punt e Mes, and Montenegro (I find Nonino much sweeter than Montenegro, personally) as 1:1:1.  The result was not at all overly sweet to me, and Negroni-level bitter. (Which I consider a good thing.)

Curiosity

2⁄3 oz Aromatized wine, Lillet Rouge
2⁄3 oz Sweet vermouth
2⁄3 oz Dry vermouth
2⁄3 oz Bourbon
1 spl Crème de Noyaux
1 spl Campari
6 ds Peychaud's Bitters
Instructions

Shake on ice, strain into vessel of choice; place in freezer for 16 minutes. Enjoy as a Martian would!

Notes

The idea is a red-ish, brown-ish, dry, tart, very cold drink - a metaphor for the planetary conditions we know about (substitute your available choice of red and dry fine liquor).....the exotic flavors in this recipe represent the rare-Earth (interesting phrase) elements, compounds, and minerals of the planet that we know about.....the length of time in freezer is for the number of months a round trip would take (crystals will form!)

History

The history here is obvious, Earthlings!

Yields Drink
Authenticity
Your original creation
Creator
J., 'Bar, One, Too', Virginia
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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32 Down

2 oz Rum, Kraken
1 oz Whiskey, Crown Royal
2 oz Ginger ale, Blue Sky Organic
2 ds Bitters, Bitter Truth Lemon
Instructions

Swirl whisky & rum together. Toss in one dash of bitters. Pour over ice then add ginger ale and one more dash of bitters

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Lincoln Chinnery
Curator rating
Not yet rated
Average rating
2 stars
(2 ratings)
From other users
  • MUST TRY
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Thanksgiving for Jack

2 oz Mezcal
1 oz Aromatized wine, Lillet Blanc
1⁄2 oz White Crème de Cacao
1 rinse Absinthe
Instructions

Stir with ice and pour into a chilled coupe.

Notes

Anise and licorice on the nose, smoke on the tongue and then a touch of chocolate on the finish. If you want a hint of fruit, consider adding an orange twist.

History

I came up with this while rewatching 24 and thinking that Thanksgiving should be dedicated to Jack Bauer and the many, many times he's stopped widespread disaster. Hence the smoky destruction of Mezcal, with a hint of holiday sweetness in the absinthe and creme de cacao.

Yields Drink
Authenticity
Your original creation
Creator
Mike Alwill, Cocktail Democracy
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • This is sweet enough for dessert, but tasty enough for anytime! Wonderful. Orange peel is a nice touch. Also could add a couple chili flakes for a slightly different take. I added chocolate bitters. — ★★★★
  • Pretty good. I figured what the heck and gave it a couple drops of Aztec chocolate bitters too. Thumbs up.
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laerm commented on 1/26/2017:

Pretty good. I figured what the heck and gave it a couple drops of Aztec chocolate bitters too. Thumbs up.

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