Miller's Crossing

1 oz Jamaican rum, Smith & Cross
1 oz Gin, Martin Miller's Westbourne Strength
1 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Herbal liqueur, Green Chartreuse
1 ds Bitters, Angostura
1 twst Orange peel (as garnish)
Instructions

Stir. Up. Orange Peel.

Yields Drink
Year
2012
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(19 ratings)
From other users
  • Smith&Cross dominant - prob better with a lesser rum — ★★
  • A bit too sweet but I think the same about a Martinez.
  • Made with M&R, Plymouth, and tiki bitters. Combo doesn’t clash, but unexpectedly generic. Smooth for how high octane it is.
  • MUST TRY
  • A drink that tasted good initially, but seemed to gain complexity and quality as I drunk it. One of the best uses of Smith & Cross I have tasted.
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Dan commented on 2/25/2013:

I have to admit that I'm frightened of the combination of funky hogo from the Smith & Cross and juniper from the gin. Has anyone tried this? Like beauty and fashion, it's sometimes hard to tell whether a cutting-edge creation is really great ... or really awful.

Fransos commented on 3/02/2013:

Hello, Dan. I didn't make this drink for the shock effect or to be cutting edge. Just wanted to marry some bold flavours and have fun. It's just a drink. I suggest you give it a go and see what you think. And please report back if you do!

bartenderkyle commented on 3/02/2013:

Fear not Dan, this is definitely something worth trying. I didn't have any oranges for the garnish, but I don't think it really needs it. This seems like a drink that would feel right at home in Beta Cocktails.

Pangolindo commented on 11/29/2018:

Very good and subtle. Very Nice use of Smith and cross. Made with Yellow Chartreuse, cinzano, half plymouth and shetland reel gin, Grapefruit peel. Will make again without doubt.

Pangolindo commented on 1/31/2019:

Transatlantic rum 2014 Fidji, Bombay, green izarra, Cocchi torino, peychaud. Very different from the original recipe, sweeter, intense rum forward without too much funk. Subtility disappear. Much more interesting to stick to orignal.

Caesar

1 1⁄2 oz Vodka
2 ds Hot sauce
3 ds Salt
3 ds Black pepper
4 ds Worcestershire sauce
5 oz Tomato juice, Clamato
Instructions

Rim glass with celery salt. Serve with ice. Garnished with a celery stalk and lime, pickles and olives on a skewer, and/or pickled asparagus.

Notes

Clamato is a drink made of reconstituted tomato juice concentrate flavored with spices and clam broth. This cocktail can almost become a salad in a glass, if served with plenty of garnishes.

Yields Drink
Authenticity
Authentic recipe
Creator
The Caesar was invented in 1969 by restaurant manager Walter Chell of the Calgary Inn (today the Westin Hotel) in Calgary, Alberta, Canada.
Source reference

http://en.wikipedia.org/wiki/Caesar_(cocktail)

Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Zachary Pearson commented on 10/25/2012:

Curated slightly - moved the note on Clamato to the notes section instead of inline with the recipe. Changed the ingredient "salt and pepper" to "salt" and "black pepper".

Oh, and when you say "dash", do you mean "pinch"? 3 pinches of salt seems like quite a bit for a drink that's got 5 ounces of Clamato in it.

Lady Aanya commented on 10/25/2012:

Dash was the term wikipedia used as a measurement, so I went with that... since I usually mean it to be "shakes" I would use three shakes. Perhaps pinch might explain it better.
I was taught to use 1-2-3-4-5: one (a generous one) ounce of vodka, two shakes of the hot sauce bottle, three shakes of salt and pepper, four shakes of the worcestershire sauce bottle, and 5 ounces of clamato.
Thanks!

Dubois Margarita

1 1⁄2 oz Añejo tequila
3⁄4 oz Cynar
3⁄4 oz Lime juice
1⁄2 oz Agave syrup
1 ds Celery bitters
Instructions

Shake and strain into a chilled cocktail glass.

Picture of Dubois Margarita
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(30 ratings)
From other users
  • Made with reposado. Herbaceous aspects of Cynar, tequila, and bitters all reinforce each other. I get strong apple cider throughout, and maybe sour brown ale in the bitter finish.
  • use a repo tequila, I started with 1/2oz. Cynar but felt it needed 3/4 as sugested
  • Trade agave and celery bitters for 0.5 oz celery syrup
  • Less Cynar
  • Fine spin on a Margarita.
  • Really good. But a recipe seems to have Cynar too dominant. Tried cutting it back to .5oz and upping Tequila to preserve volume. I prefered that balance slightly.
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Roro commented on 10/27/2012:

This is spectacular!!!

Tucker commented on 2/28/2015:

Really nice. Had a delicious peppery flavor. 

Centaur

1 1⁄2 oz Cognac, Rémy Martin VSOP
1 oz Lime juice
1⁄2 oz Simple syrup
8 lf Mint
1 oz Ginger ale
1 ds Bitters, Angostura (or Angostura orange)
1 spg Mint (as garnish, smacked)
Instructions

Gently muddle mint, simple & lime; build; stir; smack and garnish

Notes

The Centaur is the logo of Rémy Martin.

History

According to Darcy O'Neil, the history of this drink is unknown, but he believes that it is a relatively new concoction, created by Rémy Martin. The only other reference to this drink is on their website and in a bartending trade magazine.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Remy Martin
Source reference

http://www.artofdrink.com/drinks/cocktails/centaur-cocktail/

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Sin limón y jarabe, con rodaja de naranja
  • No ginger ale on hand so I used ginger beer. — ★★★★
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Dan commented on 10/24/2012:

Moderated to conform to Darcy's recipe, which is not currently on the Rémy Martin site, and to simplify the instructions. Lime juice should be fresh, not Rose's, as lime cordial would make this way too sweet. The current Rémy Martin site lists a variant, the Centaur Spice, which lacks the lime and mint.

Budstockwell commented on 10/24/2012:

Thank you. I am new to the site and still learning how to use it. I had wanted to say use fresh lime juice as well as using homemade simple syrup. I'll get the hang of it. Love the site and I am excited to try new things and hope to have something decent to offer as well.

K23 commented on 4/19/2014:

tasty even when we didn't have mint. Put lime zest for garnish

Salvadoran Flor

2 oz Tea (Flor de Jamaica (Hibiscus in the US))
1 oz Rum, Flor de Caña 7
1 ds Bitters, Bitter Truth Chocolate
1 ds Bitters, Angostura
1 ds Honey (Local Only)
Instructions

Shake with ice, strain into vessel of your choice.

Notes

The base of this drink is a tisane of hibiscus flower (known as Flor de Jamaica in Central America). It is sold in various commercial and quasi-commerical forms in Central America (typical grocery stores and roadside stands) and is something of a novelty in the US (I had a fine hibiscus-laced bourbon cocktail in San Francisco recently (Mina's Clock Bar in the St. Francis Westin, ask for Jeannie)).

The honey provides a fundamental magnoliophyta underpinning to the cocktail. Since suggested to be local to El Salvador for this drink, it would be a native, broad angiospermic cross-section of local flora used by the bees. Any honey could be used for this aspect but it wouldn't be Salvadoran Flor, it would be a xxxx Flor....

Finally the ron, spec'd here as Flor de Cana. This is available in the US, it isn't completely embargoed, but it is still a bit of a rarity and if you can find it, it is quite nice. I used a 7 but the longer aged are even more smooth.

Now that I am home I am going to try a dash of Elderflower liqueur, too.......

History

Mama needed a drink and I was ready to accommodate with a local/native concoction.

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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Just Let Me Sleep Here for a Few More Days

1 1⁄2 oz Gin, Junipero
1⁄2 oz Lime juice
2 bsp Sugar (Caster Sugar, Vanilla Scented)
1 ds Allspice Dram
Instructions

First, dissolve sugar in lime juice. Shake/Strain/Serve Up. No Garnish.

Notes

To make vanilla scented sugar, slice open a vanilla bean length wise, and cover with sugar in a mason jar. It should be ready in a few days.

Yields Drink
Year
2011
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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The Narcissist

2 oz Gin
3⁄4 oz Lime juice
1 spl Ginger beer
1 spl Crème de Violette
1 lf Shiso (muddled)
Instructions

Fill a glass up with ice cubes; add gin and lime juice. Top it off with ginger beer, splash some creme de violette, and muddle the chiso leaf.

History

"This one is called The Narcissist. It used to be named Bon Bon, which was the nickname of my ex. After the demise of our relationship, it seemed appropriate to name it The Narcissist." -- Johnny Santiago

Picture of The Narcissist
Yields Drink
Authenticity
Authentic recipe
Creator
Johnny Santiago, co-owner of Jo's (264 Elizabeth Street, New York, NY)
Source reference

http://www.nerve.com/love-sex/drink-this-cocktail-the-narcissist

Curator rating
Not yet rated
Average rating
Not yet rated
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Diamonds on My Windshield

1 1⁄2 oz Aquavit, Aalborg
1 oz Dry vermouth
1⁄2 oz Elderflower liqueur, St. Germain
2 ds Orange bitters, Regans' orange bitters
1 spg Thyme
Instructions

Stir/Strain/Up. Twist lemon zest over top and discard. Garnish with sprig of fresh thyme.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(31 ratings)
From other users
  • Great martini alternative (Bull Run Regnig Dag Aquavit). We used a small amount of slapped mint in lieu of thyme, which also worked. Love the fresh herbal notes. Agree with dunking lemon peel & leaving in glass. — ★★★★
  • Garnished with some dried rosemary in lieu of fresh thyme. Considering adding a dash of gin as well for next time.
  • Just sprayed lemon juice in the glass.
  • Herbal and refreshing. Used Linie aquavit. Really enjoyed this one.
  • Very classy. Use the best/most interesting Aquavit on the shelf. I used Løiten Linie and was very happy.
  • I concur with all the comments above, never would've expected the St Germain to marry so well with the aquavit; the best aquavit cocktail I've come across so far.
  • Though not low-proof, this had a lightness to it. Would probably be better with a more interesting aquavit than I used.
  • "Herbaceous without being medicinal" is exactly right. (Finally something with the aquavit that I'll happily make again!)
  • Very elegant. Herbaceous without being medicinal. Definitely adding to our roster.
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Steve L commented on 7/07/2018:

I like the thyme visually but I think the cocktail is even better with the lemon oils on the edge of the glass and the lemon twist dunked in.  Great taste. Aquavit rising to a position of prominence in my own personal cocktail cosmos. (it must be that it tastes so much like Swedish limpa.)

I Loved You At Your Darkest

2 oz CioCiaro
3⁄4 oz Bourbon, Booker's
1⁄4 oz Orange liqueur, Grand Marnier
1 ds Bitters, Angostura
Instructions

Stir/Strain/Up

Notes

Need an extra long stir on this one.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(12 ratings)
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Bevx commented on 10/24/2012:

A touch sweet, but quite good. Don't have a high-proof bourbon, but I do have a high-proof orange curaçao. Made it with Evan Williams Single Barrel Vintage (10 yrs.) and Pierre Ferrand Dry Curaçao... Flamed an orange peel after the first couple sips; I think it helped. Might try with a 100-proof rye next time.

bartenderkyle commented on 10/29/2012:

Yes, it is on the sweet side. I made it more as an after dinner cocktail. It would also work really well with Rittenhouse 100 instead of bourbon and with a flamed orange peel, and maybe even swapping out the Grand Marnier for Triplum or Cointreau...

A Bouquet of Parentheses

3⁄4 oz Gin, Tanqueray
3⁄4 oz Genever, Bols Barrel Aged
1⁄2 oz Dry vermouth
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Suze
1 ds Herbal liqueur, Pernod
Instructions

Stir/strain/one giant rock/lemon zest

Notes

1-2 dashes of Pernod is sufficient. 3 seems to take over the drink.

Yields Drink
Year
2012
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(20 ratings)
From other users
  • Solid. 4.5, if I could.
  • Nice sweet/gin/herbal balance. Used 3 ds of Peychaud's bitters rather than Pernod.
  • How many drops of Pernod equal a dash? Perhaps a rinsed glass would be easier. What about using Absinthe instead of Pernod. Used 8 drops of Absinthe. Rate 4
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