A Long Day

1 oz Añejo tequila
1 oz Cynar
1 oz Sweet vermouth
1 ds Orange bitters
1 ds Grapefruit bitters
Instructions

Build in a rocks glass half-full of ice. Stir. Twist a lemon peel over the top, rub it around the rim, and drop it in.

Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • 1/13/17: This was just okay. Would try again.
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Zachary Pearson commented on 7/29/2012:

Stew,

Love the thought of anejo tequila + Cynar playing together. What sweet vermouth do you recommend? Dolin might be nice...

mahastew commented on 7/29/2012:

My sweet vermouth of choice is Cocchi. Dolin could be nice, too! Carpano Antica might add a bit too much bitterness to an already bitter drink.

brockisdrinking commented on 2/05/2014:

Really nice, well-balanced cocktail. Only had Cazadores reposado around, but it played nicely.

MOJO1229 commented on 1/11/2021:

My changes address the questions or issues raised in the above three Comments. I used 1.5 oz El Tesoro anejo tequila, 1 oz Cynar, and 1 oz Dolin sweet vermouth. Also used Bitternens Hopped Grapefruit bitters and Angostura Orange bitters. And the lemon peel, of course. Great drink! Very smooth, but a tad too sweet for my taste. Perhaps 0.75 oz Cynar for less sweetness? Rated 4.5 as I made it. Enjoy!

A Polite Discretion

1 1⁄2 oz Guatemalan rum, Zacapa 23
3⁄4 oz Pear liqueur, Belle de Brillet
1⁄4 oz Gran Classico
Instructions

Stir, strain, cocktail.

Notes

First recipe I made from Regan's 2012 book, and a real winner.

Yields Drink
Authenticity
Authentic recipe
Creator
Geoffrey Wilson, Loa, New Orleans
Source reference

Gaz Regan's 101 Best New Cocktails 2012

Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • Used 0.5 oz Gran Classico. Works with Rhum Barbancourt, but Flor de Cana is better. Dialled GC back to 0.25 to allow pear to come through.
  • Made with R&W
  • Wanted less sweet so made with a pear eu-de-vie and added simple syrup (0.5oz?) to get it right.
  • Substitute mixture of 1/3 campari/ 2/3 aperol for Gran Classico
  • try another amaro if don't have Gran Classico
  • Quite good! Will definitely make again.
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MOJO1229 commented on 4/07/2017:


An easy to make and easy to drink cocktail. Somewhat sweet, but not overly so; the rum sees to that. One might be tempted to put in a TAD more Gran Classico; I know I was (but didn't). Maybe next time. I rated this one at 4.0. Meanwhile, drink up but drive responsibly.

Poet's Dream

2 oz Gin, Broker's
1 oz Dry vermouth, Dolin (or Noilly Prat)
1⁄2 t Bénédictine
2 ds Orange bitters, Regans' orange bitters
1 twst Lemon peel
Instructions

Stir with ice in a mixing glass and strain into a chilled cocktail glass. Garnish with a lemon twist.

Notes

I first tried this cocktail at the Varnish in Los Angeles. Nice and clean with that spicy, herbal influence from the Benedictine.

History

There are two versions of the Poet's Dream floating around the other calls for equal parts gin, vermouth, and Bénédictine. This modification is from a 1934 English drink book, the kind that rounds up recipes from everybody else's books and prints them without credit.

Yields Drink
Authenticity
Authentic recipe
Source reference

Esquire Magazine

Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • Dry Martini with a herbal twist. Might try a tad more Benedictine. Nice with tanqueray. Probably worth trying more interesting gins. Used an orange twist.
  • Gin Martini with a few accents. For those who find traditional martinis to be too dry.
  • Interesting Martini take. Somehow tasted slightly effervescent. Not sure I tasted the Benedictine at all though.
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Queen's Park Swizzle

3 oz Demerara Rum, Lemon Hart (80 proof)
1⁄2 oz Lime juice
1⁄2 oz Simple syrup (rich 2:!)
10 lf Mint
2 ds Bitters, Angostura
Instructions

Muddle mint, add all ingredients, crushed ice, swizzle, mint sprig and lime shell garnish

Yields Drink
Authenticity
Unknown
Source reference

http://www.imbibemagazine.com/Queen-s-Park-Swizzle

Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • I boosted the lime and syrup, and put the bitters on top. For even higher octane it works to sub in 151 for some of the rum.
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Zachary Pearson commented on 8/01/2012:

I had a version of this from Mindy Kucan that was as follows: Crush 1 sugar cube in the bottom of a Collins glass. Add 15-20 leaves of mint and press lightly. Add 2 oz. Matusalem Platino, 1 oz lime juice and 3/4 oz Demerara syrup. Stir, then fill the glass with crushed ice. Swizzle and top with 6-8 dashes of Angostura bitters.

sjdiaz21 commented on 8/02/2012:

Fine drink but I increased the lime juice to 1 oz and rich simple syrup to 3/4 oz. I often find that 1/2 oz of lime is too little when calling for 2 oz or more of spirit. Of course, this is a matter of preference much like in a Daiquri where some recipes call for around 1/2 oz of lime. A tastey swizzle.

Gastown

1 3⁄8 oz Mezcal, Del Maguey Vida
2 t Fernet Branca
2 t Cynar
1 t Maple syrup
2 ds Bitters, Angostura
1 ds Bitters, Bitter Truth Jerry Thomas’ Own Decanter
Instructions

Stir, strain, no garnish

Yields Drink
Year
2012
Authenticity
Unknown
Creator
Geoff Robinson of Happiness Forgets, London, UK
Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
From other users
  • In few cocktails do I think that Vida is being drowned out by the other ingredients. A smokier mezcal‽
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Bitter Highlander

1 oz Bitters, Angostura
1 oz Honey syrup
1⁄2 oz Lemon juice
1⁄2 oz Islay Scotch, Laphroaig Quarter Cask
Instructions

Shake. Strain into sour glass or coupe.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Joshua Perez, 15 Romolo, San Francisco
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • The Laphroaig blends in very well. Delightful. I'm a big fan of the Trinadad sour, so I will remember this one. — ★★★★
  • Intriguing. Needs something more but its close- surprised how the whiskey is downplayed in the mix
  • Really nice! Made as prescribed.
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nex3 commented on 2/11/2018:

Tried this with ginger syrup instead of honey, it was excellent.

happyrobot commented on 6/22/2020:

A nice twist on the Trinidad Sour idea. Used Ardbeg as the Scotch and actually served it in a small Old Fashioned glass with an ice cube as it was a bit balmy out. Delicious. Would drink again. 

Turmoil

1 1⁄2 oz Rye
1⁄2 oz Bénédictine
1⁄2 oz Lemon juice
1⁄2 oz Crème de Cacao
5 lf Lemon balm (fresh)
Instructions

Combine all ingredients and shake. Double strain into a cocktail glass and garnish with spanked lemon balm leaf

Yields Drink
Authenticity
Authentic recipe
Creator
Matt Seiter, Sanctuaria, St. Louis
Source reference

http://www.imbibemagazine.com/Turmoil-Cocktail-Recipe

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Lacking lemon balm I made do with mint. Gutsy and successful combo of flavors.
  • Really tasty, and you'd never guess the ingredients from the flavor. I like to muddle the lemon balm slightly first.
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Modern Times

1 oz Gin (London Dry or Plymouth)
3⁄4 oz Apricot liqueur
3⁄4 oz Sloe gin, Plymouth
3⁄4 oz Lime juice
2 ds Orange bitters, Bitter Truth Orange
2 ds Absinthe (or Herbsaint)
1 twst Lime peel (1 long swath, around the equator)
Instructions

Shake > Up > Coupe...
Express peel over glass, rim & drop before pouring.

Notes

For extra-fancy presentation, curl lime peel around pinky into a "rose" shape before dropping into glass.

History

My attempt at balancing the classic Charlie Chaplin with a dose of gin, borrowing the dashes of orange bitters and absinthe from the Modern Cocktail #2.

Yields Drink
Authenticity
Your original creation
Creator
Christopher Bevins
Source reference

http://www.kindredcocktails.com/cocktail/charlie-chaplin and
http://liquor.com/articles/modern-times/

Curator rating
Not yet rated
Average rating
3.5 stars
(15 ratings)
From other users
  • Surprisingly and bracingly dry. I suspect my apricot liquor (a local small batch number) was not sweet enough?
Similar cocktails
greeniebuzzbuzz commented on 12/30/2015:

I used Sipsmith Sloe Gin and cut back the apricot liquer to 1/2 ounce.  Loved it, my friend was "not as enamored with it" but i thought it was tart, sweet and delightful!

mako commented on 9/12/2019:

I'd appreciate a suggestion for a brand of Apricot liquer. I used Sipsmith for the Sloe Gin and a small batch local number for the apricot. Mine came out too dry but I think a sweet apricot spirit would address that. I added a couple bar spoons of simple and it was much better.

Craig E commented on 9/13/2019:

Rothman & Winter Orchard Apricot is the only apricot liqueur I've tried. It's high quality and plenty sweet. (In fact my quest has been the opposite: to find an apricot brandy to try in vintage recipes for which this liqueur is too sweet!)

Bevx commented on 11/01/2019:

I developed this with Luxardo Apricot Liqueur. I love it, and find it a bit less sweet (and a tad more complex) than the R&W, though both work great in this drink. Cheers!

Fears and Failures

1 oz Becherovka
1⁄2 oz Walnut Liqueur, Nux Alpina
1⁄2 oz Lemon juice
1⁄4 oz Honey syrup (1:1)
Instructions

Shake and strain into a rocks glass with fresh ice. Top with ~2 1/2 oz Notch Saison beer. Stir.

Notes

Light on alcohol, this cocktail is pretty refreshing. I've topped it with other ales and holds up well---try a kolsch!

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Misty Kalkofen
Source reference

http://cocktailvirgin.blogspot.com/2012/07/fears-and-failures.html

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Refreshing and light on alcohol content, this is a great drink for a hot afternoon or evening.
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Squonk1977 commented on 4/28/2016:

Very nice. I topped with Founders Curmudgeon ale, which gave this a bit of a molasses background that played well with the other ingredients.

New York Sour

2 oz Rye
3⁄4 oz Lemon juice
1⁄2 oz Water
1 t Sugar
1 ds Curaçao
1⁄2 oz Red wine (Claret, as float)
Instructions

Muddle sugar with water, add all but wine, shake, strain, cocktail glass, float wine.

Notes

Also see New York Sour (Cognac) variation.

History

Originally was 1 Tbsp of sugar, reduced to 1 tsp as suggested by David Wondrich

Yields Drink
Year
1880
Authenticity
Authentic recipe
Source reference

http://cocktailvirgin.blogspot.com/2009/04/new-york-sour.html, David Wondrich, Imbibe

Curator rating
Not yet rated
Average rating
4.5 stars
(11 ratings)
From other users
  • This is my #1 go-to when I'm at a friend's house without a real bar. Whisky, lemon, sugar, and a bottle of wine is enough. Use an egg white.
  • 12/24/17: 2 oz Wild Turkey 101, 3/4 oz lemon, 1/2 oz 2:1 simple, 1 egg white, 3/4 oz ruby port. Might just put wine into shaker next time.
  • Nice use of Byrrh...
  • Very good made with Byrrh instead of red wine. It does sink, though, rather than float. A gentle stir is needed. — ★★★★
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Dan commented on 8/19/2012:

Feel free to sub Byrrh for red wine -- works great, except that it sinks rather than floats.

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