Bittersweet Reunion

1 1⁄2 oz Bourbon
1⁄2 oz Lemon juice
1⁄2 oz Bitters, Angostura
1⁄2 oz Ramazzotti
1⁄2 oz Grade B maple syrup
4 cube Ice (Coffee)
1 Orange peel
Instructions

Shake, strain, garnish w/ orange peel

Notes

I used Old Weller Antique, so slightly hot is better.

Yields Drink
Year
2012
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
From other users
  • served over a big rock, the ramazzotti integrated well in the background (not overly bitter for non-amaro fans) and the orange twist is key. tasted like a more interesting/complex old fashioned — ★★★★
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scerchio commented on 3/30/2018:

This was very good.  I put half the amount of maple syrup in as I like to keep sweetness down, the whole amount would be fine (necessary) for folk who prefer more sweetness.  Also 1/2oz of Angostura bitters seemed like a lot, and maybe a typo?  I put in four dashes which was about 1/4 oz or less, so half the amount called for. 

Little Bit Country

2 oz Bourbon, Bulleit
3⁄4 oz Lemon juice
1⁄2 oz Grade B maple syrup, Deep Mountain
1⁄4 oz Maraschino Liqueur, Luxardo
1 sli Jalapeño (1/4-inch slice, with a few seeds)
1 ds Bitters, Angostura
1 ds Orange bitters (Equal parts Gary Regan's & Fee Bros. Orange Bitters)
1 twst Orange peel (Flamed)
Instructions

Muddle the jalapeño with the maple syrup. Add everything else, then shake with ice and fine-strain into a chilled coupe. Garnish with a flamed orange twist.

History

"Elayne Werns grew up on the edge of a nature preserve and spent her summers at a dude ranch in the Adirondacks. She confessed that her soul is country, so she mixed this drink to heat it up in the wintertime."
From the PDT Cocktail Book, p. 167.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Elayne Werns, New York
Source reference

The PDT Cocktail Book

Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • For personal drinks, drop maple syrup to 1/4 oz — ★★★★
  • Along the Bourbon Trail
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El Molino

1 1⁄2 oz Mezcal, Sombra
3⁄4 oz Palo Cortado Sherry, Lustau
1⁄4 oz Allspice Dram, St. Elizabeth
1⁄4 oz White Crème de Cacao, Marie Brizard
Instructions

Stir with ice and strain into a chilled coupe. No garnish.

History

"El Molino refers to the 'mill' used to grind fresh-roasted cocoa beans into chocolate."
From The PDT Cocktail Book, p. 116.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Jim Meehan, PDT, New York City
Source reference

The PDT Cocktail Book

Curator rating
Not yet rated
Average rating
Not yet rated
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Tres Pinas

1 1⁄2 oz Mezcal, Del Maguey Crema
1⁄2 oz Pineapple syrup
1⁄2 oz Lime juice
1⁄4 oz Cynar
Instructions

Shake with ice and strain into a cocktail coupe glass.

Yields Drink
Authenticity
Unknown
Creator
Sahil Meta (Estragon, Boston)
Source reference

http://cocktailvirgin.blogspot.com/2012/06/tres-pinas.html

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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  • Single Village Fix — Mezcal, Pineapple Gum Syrup, Lime juice
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South End Sling

1 oz Cherry Liqueur, Cherry Heering
1 oz Crema de mezcal, Del Maguey
1 oz Fernet Branca
1 oz Lime juice
1 1⁄2 oz Ginger beer (as float)
1 spg Mint (as garnish)
Instructions

Shake with ice and strain into a Highball glass filled with fresh ice. Garnish with a mint sprig and add a straw.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Sahil Mehta, Estragon, Boston
Source reference

http://cocktailvirgin.blogspot.com/2012/10/south-end-sling.html

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • I tried the equal parts version and found the mezcal and fernet too dominant (though that subsided as I made my way through the drink). Might be worth trying again with the listed specs.
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Zachary Pearson commented on 11/03/2012:

Curated this - a lot. Added name, corrected attribution, cleaned up the ingredients (moved Cherry Heering from title to ingredient list, changed Mezcal (crema) to Crema de Mezcal, added float and garnish to the ingredients from the instructions).

Craig E commented on 1/28/2016:

The Del Maguey website has this as an ounce each of Vida, fernet, heering, and lime, topped with ginger beer. 

Zachary Pearson commented on 1/29/2016:

Curated this - it now agrees with the Del Maguey site and Fred Yarm (at the link) - previously, it was 2:1/2:1/2:1

Veronitini

3 oz Aquavit, Linie
1⁄2 oz Dry vermouth
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄2 t Absinthe
Instructions

Stir and strain into a chilled martini glass.

Picture of Veronitini
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • 05/05/18 - Made with Linie, Cherry Heering, Veiux Carre Absinth, and Dolin Dry. Absinthe provides interesting nose. Cherry and Aquavit Spice flavor dominates for interesting combo. Added Cherry garnish.
  • I used Herbsaint, and even at the prescribed half-teaspoon, it dominated the drink. If you like licorice and martinis you'll like this. — ★★★
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Cosmic Charlie Swizzle

1 1⁄2 oz Gold rum, Appleton Special
3⁄4 oz Galliano
3⁄4 oz Cherry Liqueur, Cherry Heering
1 t Absinthe
1 1⁄2 oz Pineapple juice
3⁄4 oz Lime juice
Instructions

Build in an ice-filled tiki mug. Swizzle and serve with the swizzle stick.

Picture of Cosmic Charlie Swizzle
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
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drinkingandthinking commented on 8/30/2024:

Very drinkable but pineapple dominates. Absinthe/Galliano add a lot but maybe redundant. I might try upping Galliano and omit the absinthe or vice versa.

...and he'll trace his path by the stars that blanket the sky.

1 3⁄4 oz Demerara Rum, El Dorado 8
1⁄2 oz Averna
1⁄4 oz Falernum, Velvet Falernum
2 ds Bitters, Angostura
1 bsp Fernet Branca
Instructions

Stir/Strain/Up/Lemon Twist

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(23 ratings)
From other users
  • Used Flor de Cana. Any non-caramely rum would work.
  • Made with diluted Hamilton 151 Demerara. Decent balance of pretty interesting flavors, but didn't love it. I get a fair amount of flat rum-and-Coke from it. — ★★★
  • Made with ED 15. Rich with some nice layers from the VF, F. Branca, and the Averna.
  • Quite good, adding a little more fernet worked with my sweeter rum (Zaya)
  • Did it verbatim. Very nice. Complex, not too sweet, nice finish! Yum!
  • This time used El Dorado 12, Cynar instead of Fernet. A bit sweet, might actually need the fernet. And maybe ED 8 instead of 12?
  • Used Cynar instead of Fernet Branca, and added an extra dash of bitters. First time used 12 yo rum, next time Rhum agricole. Preferred the 12 yo rum,
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AmyJ commented on 8/28/2014:

This inspired a tasty, well spiced digestive: 1/2 oz each of falernum (homemade) and Averna, angostura and 1/4 oz fernet. Most tasty at room temp, no ice.

drinkingandthinking commented on 8/09/2018:

Very mellow - nice blend of Fernet and rum - not too sweet or menthol. I used Appleton 12yr rare blend rum, but might try with a few others. Hard to get true demerara rum in my neck of the woods...

Hurricane Sterba

1 oz Añejo rum
1⁄2 oz Fernet Branca
1⁄4 oz Virgin Islands Rum, Cruzan Blackstrap
3⁄4 oz Falernum, Velvet Falernum
3⁄4 oz Lime juice
Instructions

Shake and strain into a chilled cocktail glass.

Picture of Hurricane Sterba
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
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Green Isaac's Special

4 oz Coconut Water (not milk)
2 oz Gin
1 Lime juice
2 ds Bitters, Angostura
Instructions

Shake all ingredients well with ice, then transfer contents of shaker into a Collins glass, adding more ice as needed. Garnish with a lime wedge or peel.

History

From "To Have and Have Another: A Hemingway Cocktail Companion"

Yields Drink
Authenticity
Unknown
Source reference

http://dinersjournal.blogs.nytimes.com/2012/10/29/how-to-drink-like-hem…

Curator rating
Not yet rated
Average rating
2 stars
(2 ratings)
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