Dead Glamour

1 1⁄2 oz Reposado Tequila, Cazadores
1 oz Campari
1⁄2 oz Santa Maria al Monte
2 ds Bitters, Scrappy's Cardamom
Instructions

Stir in glass with ice. Strain into 4.5 oz coupe. Garnish with swath of orange peel

Notes

Very dry, bitter

Yields Drink
Authenticity
Your original creation
Creator
Adam Fortuna, Artusi, Seattle, WA, USA
Curator rating
Not yet rated
Average rating
4.5 stars
(5 ratings)
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Belmont Jewel

1 1⁄2 oz Whiskey, Woodford Reserve
2 oz Lemonade
1 oz Pomegranate juice
Instructions

Shake. Garnish with lemon wedge or a cherry.

Yields Drink
Authenticity
Unknown
Creator
Official cocktail of the Belmont Stakes.
Source reference

http://www.mygourmetconnection.com/wine-spirits/cocktail-recipes/whiske…

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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No similar cocktails found.

Orange Sunset

1 1⁄2 oz Bourbon
1⁄2 oz Mezcal, Ilegal Reposado
1⁄2 oz Aperol
Instructions

Add ingredients over ice and stir, strain in chilled cocktail glass. Garnish with 1/2 an inch of foam.
To make orange foam. 1/2 cup orange juice. 2 egg whites. 1 ounce simple syrup. 1/3 cup water. Put in whip cream dispenser and chill for at least 2 hours.

Notes

This drink is good without the foam as well.

Picture of Orange Sunset
Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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Ap-Ap-Apple Sour

1 1⁄2 oz Apple brandy, Lairds Bonded
3⁄4 oz Aperol
3⁄4 oz Apricot liqueur
1 oz Lemon juice
1 twst Lemon peel (Optional)
Instructions

Liquids: Shake > Strain > Coupe... Garnish: Squeeze > Rim > Drop

Notes

When lemon juice is particularly tart, garnish is recommended.

Yields Drink
Authenticity
Your original creation
Creator
Christopher Bevins
Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
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Undiscovered Country

3⁄4 oz Pisco
3⁄4 oz Swedish Punsch
3⁄4 oz Aromatized wine, Cocchi Americano
3⁄4 oz Lime juice
Instructions

Shake, strain, chilled cocktail glass.

Notes

Created for MxMo LXV, the theme being equal parts.

Picture of Undiscovered Country
2011 Kindred Cocktails
Yields Drink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle, WA
Source reference

http://shakestrainandsip.blogspot.com/#!/2012/09/after-long-hiatus-mixo…

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
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8stringfan commented on 3/27/2021:

Finish is too sour...too much naked lime juice tartness.  It needs just a touch of sweetener, maybe a touch of falernum or a teaspoon of demerrara syrup.

Lilac

1 oz Gin, Hendrick's
2⁄3 oz Aromatized wine, Lillet Blanc
1 t Elderflower liqueur, St. Germain
Instructions

Shake on ice, strain in snifter.

Notes

Optional Luxardo and/or a dash of bitters of choice - this would make it a Dirty Lilac.

Enjoy slowly until it comes back up in temperature for the full taste/smell experience.

Yields Drink
Authenticity
Your original creation
Creator
J., 'Bar, One, Too', Virginia
Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • Similar to Elder Fashion
  • Gin- sweet
  • Grapefruit bitters help
Similar cocktails
exokan commented on 3/26/2013:

A fine alternative to a generic martini... It tastes lighter and has a nice little bit of nuance to it. I'm very surprised that the St. Germain shines through as much as it does (it's still very mild, but a welcome addition). I'll eventually try to add some Luxardo though I have a feeling that it may overpower the drink... anyways, all in all very nice!

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

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