Anabasis

3⁄4 oz Gin, Ransom
3⁄4 oz Armagnac
3⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao
3⁄4 oz Aromatized wine, Cocchi Americano
1 rinse Absinthe
1 twst Lemon peel
Instructions

Stir with ice and strain into a chilled, Absinthe-rinsed coupe. Garnish with a lemon twist.

History

A stirred riff on the beloved Corpse Reviver #2, the Anabasis relegates the lemon juice to just a twist and brings in the maltiness of Ransom Old Tom Gin as match to Armagnac's complex spice. Cocchi American also subs in for Lillet Blanc, acting as a bridge between the sweet, spice and citrus notes of the other ingredients. The name Anabasis refers to the antonym of "katabasis", or "underworld", and indicates a trip from a country's coastline back into its interior.

Yields Drink
Authenticity
Your original creation
Creator
Mike Alwill, Cocktail Democracy, Brooklyn NY
Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
From other users
  • Would like to ponder over this one again.
  • Heather liked it, one of her favs
  • Need to try this.
  • Complex, long with a fresh citrus finish — ★★★★
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Night Ritual

1 1⁄2 oz Rye, Rittenhouse 100
3⁄4 oz Palo Cortado Sherry
1⁄2 oz Ginger liqueur, Canton
1⁄4 oz Bénédictine
1 ds Bitters, Angostura
1 rinse Islay Scotch, Laphroaig 10
1 twst Orange peel
Instructions

Stir with ice and strain into a chilled, Laphroaig 10 rinsed coupe. Garnish with orange twist.

Yields Drink
Authenticity
Your original creation
Creator
Mike Alwill, Cocktail Democracy, Brooklyn NY
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Bumped up the ginger liqueur a tad.
  • Substitutions: - Amontillado Sherry for Palo Cortado - New Deal Ginger Liquer - Strega for Benedictine - Lagavulin for Laphroaig Boozy, Spice, Not sweet — ★★★★★
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Sweet Peat

1 1⁄2 oz Japanese Whisky, Hakushu 12
1⁄2 oz Pedro Ximénez Sherry
1⁄4 oz Maurin Quina
1 ? Egg white
6 dr Bitters, Bittermens Burlesque (Garnish)
Instructions

Mix all ingredients except bitters in a shaker and dry-shake, then shake again with ice. Strain into a chilled coupe and garnish with Burlesque Bitters. Lightly swirl with a toothpick.

History

I once had a dream where I was challenged to make a cocktail with scotch and sherry. This was the result.

Yields Drink
Authenticity
Your original creation
Creator
Mike Alwill, Cocktail Democracy, Brooklyn NY
Curator rating
Not yet rated
Average rating
Not yet rated
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Franklin Bearse

2 oz Rum, Smith & Cross
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Triple sec, Combier L'Original Liqueur D'Orange
1 ds Bitters, Angostura
Instructions

Stir all ingredients with ice. Strain into a chilled cocktails glass. Hold on to your hat and take a sip.

Yields Drink
Year
2012
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • A fantastic drink. It's 100% because of the Smith & Cross but this drink really complements the spirit and lets it shine. Top cocktail in 2021.5
  • Wow, this is boozy. I wish I was getting something a little more than boozy. I made this with one big rock instead of up. Maybe that affected the result some? I do like S+C and it shines.
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yarm commented on 2/26/2020:

When Misty Kalkofen made this for me in September 2012, she told me that she wanted to teach the returning students how to drink. My blog post describes, "how she named it after a Cape Cod rum runner who died from a shotgun blast in 1932. The Lowell Sun wrote, 'State police laid the slaying at the door of rum runners they believed had been using the garage as a storage place for liquor-laden trucks. The structure stands about 100 yards from the main highway in a rather isolated section a mile west of Hyannis.'" Yup, this one hits you like a shotgun blast to the head, but a tasty way to go.

https://cocktailvirgin.blogspot.com/2012/09/franklin-bearse.html

Sel de la Mer

1 1⁄4 oz Cognac, Pierre Ferrand
1 1⁄2 oz Manzanilla sherry
1⁄4 oz Herbal liqueur, Green Chartreuse
1⁄4 oz Maraschino Liqueur, Luxardo
1 ds Bitters, Bitter Truth Celery
Instructions

Build ingredients over one large cube in a DOF. Stir. Garnish with a pinch of salt. Drink and remember your last beach vacation.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Misty Kalkofen
Curator rating
Not yet rated
Average rating
4 stars
(22 ratings)
From other users
  • Nice sherry cocktail, although a little overcomplicated. s/Celery/Angosturo/
  • Interesting combination that works surprisingly well
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christina in tacoma commented on 9/09/2012:

I used germain-robin brandy and la gitana manzanilla sherry, and assumed the chartreuse was green. The sherry doesn't get lost, which I appreciate. It's like a lighter, fresher last word- definitely recommended!

J.S-g. commented on 11/06/2016:

This is just such a beautiful use of manzanilla in a modern cocktail. For lack of celery bitters, I used Ango, with good results. Might try something different next time. Delicious. 

Shawn C commented on 2/05/2024:

This really is a nice combination of Manzanilla sherry and Green Chartreuse--without the Chartreuse overpowering the rest as can so easily happen. The proportions are spot on and every element can be tasted and contributes here (including the pinch of salt.) I rate it a 4.5/5 as a semi-dry cocktail.

Two Orchard Thieves

1 1⁄2 oz Apple brandy, Lairds 7.5
3⁄4 oz Genever, Bols
1⁄2 oz Maraschino Liqueur, Luxardo
1⁄4 oz Cynar
Instructions

Stir all ingredients with ice. Strain into a chilled cocktail glass. Garnish with grated cardamom.

Yields Drink
Year
2010
Authenticity
Your original creation
Creator
Misty Kalkofen
Curator rating
Not yet rated
Average rating
3.5 stars
(12 ratings)
From other users
  • Maraschino-forward.
Similar cocktails
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christina in tacoma commented on 9/15/2012:

I didn't expect to love this cocktail as much as I do, since I'm not always a fan of genever (I have the bols barrel-aged). Now, I think I'll keep it around just so I can make this. All of the ingredients merge well and I like the balance, though the maraschino might be a bit dominant for some. The cardamom adds a lot of flavor, so don't skip the garnish. My apple brandy is clear creek.

Armada

1 1⁄2 oz Genever, Bols
1⁄2 oz Gin, Ransom
1⁄2 oz Sherry, Lustau Oloroso
1⁄4 oz Sherry, Lustau Pedro Ximenez
1⁄4 oz Drambuie
Instructions

Stir all ingredients with ice. Strain into a chilled cocktail glass. Garnish with lemon oil.

Yields Drink
Year
2010
Authenticity
Your original creation
Creator
Misty Kalkofen
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
From other users
  • MUST TRY
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Pleasure and Pain

1 3⁄4 oz Batavia Arrack, Van Oosten
1⁄2 oz Walnut Liqueur, Nux Alpina
1⁄2 oz Branca Menta
1⁄4 oz Bénédictine
Instructions

Stir all ingredients with ice. Strain into a chilled cocktail glass.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Misty Kalkofen, Brick & Mortar, Cambridge, MA
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Out of Mentha so used Fernet Branca (a little skinny). Extremely strong flavors but solid. 3.5★
  • Sweet
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christina in tacoma commented on 9/13/2012:

This is more of a dessert cocktail, but it is spicy, herbal, and minty and I like it. I can't really taste the batavia arrack behind the liqueurs; the branca menta and nux alpina dominate but I like them both and think they work quite well together.

mahastew commented on 2/05/2014:

I subbed my own homemade nocino for the Nux Alpina and am experiencing something very much like the way the rubber soles of new sneakers smell.

mako commented on 10/27/2020:

There's a lot of strong flavors in this drink. I feel like the Batavia Arrack is present, but it's understated.

Attitude Dancing

1 1⁄2 oz Cognac, Pierre Ferrand 1840
1 oz Fernet Branca
3⁄4 oz Kummel
1 oz Water
Instructions

Mix all ingredients together in a room temp double old fashioned glass. Do not chill. Serve at room temperature.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Misty Kalkofen, Brick & Mortar, Cambridge, MA
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Kümmel is a sweet clear digestive liqueur distilled from grain or potatoes and flavoured with caraway seeds, cumin, fennel, orris and other herbs.
  • Great in my flask.
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Best In Show

1 1⁄2 oz Gin, Ransom
1 oz Pamplemousse Rose
1⁄2 oz Aveze
Instructions

Stir all ingredients with ice. Strain into a chilled cocktail glass.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Misty Kalkofen, Brick & Mortar, Cambridge MA
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Subbed Taneda for Avese and it was fabulous!
Similar cocktails
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pfc commented on 9/21/2018:

Subbed Taneda for Avese and it was fabulous!

Shawn C commented on 5/24/2023:

This one grew on me as I sipped it. The Ransom gin takes over with its cardamom/juniper/coriander/corn/malt character, but this is supported in a constructive way by the sweet, lemony, gentiane character of the Aveze. The pamplemousse acts more like a typical fruity vermouth base providing broader context--rather than a grapefruit impression. Somewhat sweet overall, but matching the flavor intensity of the gin.

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