Stalwart Cocktail

2 oz Rye, Wild Turkey 101
3⁄4 oz Maraschino Liqueur, Luxardo
3 ds Peychaud's Bitters
3 dr Bitters, Bittercube Cherry Bark Vanilla
1 Brandied cherry (as garnish)
Instructions

Combine all ingredients in mixing glass, add ice and stir, strain over ice in double rocks glass, garnish with home-made brandied cherry.

Notes

Cherry is predominant nose, rye leads in the taste, followed by dry and dark cherry. The vanilla of the bitters ties everything together.

History

My modification of The Steadfast cocktail, which I encountered on the "Crepes of Wrath" website and is credited to Food Network star Ted Allen. I felt that the original bourbon-based recipe would be too sweet and decided to replace it with a spicy rye and reduce the maraschino. I approve!

Yields Drink
Authenticity
Altered recipe
Creator
egilmore
Source reference

http://crepesofwrath.net/2012/04/16/the-steadfast/

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Dropped the Maraschino to 1/2 oz, and bumped the cherry bark bitters to 6 drops. That balanced out the sweet/spicy notes more to my liking, was like a cherry old fashioned.
  • Doesn't really come together - the spiciness of the Rye with the spiciness of the Bittercube bitters seems a bit in conflict, and somehow this underscores the funkiness of the large amount of Maraschino.
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porkpan commented on 9/16/2013:

Very tasty! No brandied cherries, so I used a splash of homemade cherry brandy (from Serious Eats), which adds a little extra sweetness, but is very enjoyable.

Lancaster County

2 1⁄2 oz Bourbon, Elijah Craig
1⁄2 oz Peach liqueur
2 bsp Maple syrup
3 dr Bitters, Urban Moonshine Maple Bitters
2 ds Bitters, Fee Brothers Black Walnut
Instructions

Combine all ingredients, add ice, stir until chilled, strain into double rocks glass with large ice.

Notes

A tasty balance of sweet and spicy flavors; nose is of maple, first taste is sweet-spicy bourbon with peach undertones. Nutty finish provided by walnut bitters.

History

Lancaster county PA, also known as Pennsylvania Dutch Country, has a unique climate that is perfect for both peaches and maple syrup. Much further north or south and the climate becomes unfavorable for one or the other; who's up for a slice of bourbon-maple-peach cobbler!

Yields Drink
Authenticity
Your original creation
Creator
egilmore
Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Sweet but delicious
  • I didn't have peach schnapps so I used Crème de Pamplemousse Rose. Nice drink, a little sweet, but enjoyable. I look forward to making with the peach schnapps.
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porkpan commented on 9/19/2013:

I got the maple bitters just for this. Sweet and delightful. Thanks for sharing!

Zachary Pearson commented on 2/18/2015:

Curated this slightly - peach schnapps liqueur is redundant. Changed to peach liqueur. Thanks, Zachary

Biff Malibu commented on 5/06/2022:

Liked it better with 2.25 oz bourbon and 0.75 oz peche.

Thai Basil Bliss

5 oz Thai Basil (leaves)
4 cube Pineapple (inch-wide cubes)
1 T Simple syrup
2 oz Blanco tequila
1 1⁄2 T Lime juice
1 spl Soda water
Instructions

In a cocktail shaker, crush 4 basil leaves and the pineapple to a pulp with a muddler or wooden spoon. Fill shaker about halfway with ice and add simple syrup, tequila and lime juice. Shake well and strain into a cocktail glass. Top with a splash of soda and float last basil leaf on surface.

History

Published: June 23, 2009
Adapted from "Mix Shake Stir"€ (Little, Brown, 2009)

Yields Drink
Authenticity
Unknown
Source reference

http://www.nytimes.com/2009/06/24/dining/245grex.html

Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • thai
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Swords Up

1 1⁄2 oz Pisco (Alto Del Carmen)
3⁄4 oz Aromatized wine, Lillet Blanc
1⁄2 oz Campari
1⁄4 oz Elderflower liqueur, St. Germain (Fat 1/4 oz)
2 ds Bitters, Bitter Truth Grapefruit
Instructions

Stir. Up. Lemon twist.

History

A spin on The Lucien Gaudin Cocktail.

Yields Drink
Year
2012
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(14 ratings)
From other users
  • Made it with Campari (prettier) and with Gran Classico (tastier).
  • Lillet Blanc replaced with Chardonnay/Simple, and Pisco with Caçhaca..
  • Good but nothing special.
  • Try
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All Good Things

1 1⁄2 oz Rye, Rittenhouse 100
3⁄4 oz Añejo rum, Flor de Caña 7
1 1⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1 ds Fernet Branca
4 ds Peychaud's Bitters
1 twst Orange peel (as garnish)
Instructions

Stir all ingredients over ice; strain into chilled coupe; garnish with orange twist.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(32 ratings)
From other users
  • The flavors all melded together very nicely
  • Made w/ Appleton and Dolin Rouge. Strong and lovely. Unpeeled pear, some floral flavors. The recipe looked a little “kitchen sink”, but this has a distinct and balanced character.
  • Substituted suze for the yellow chartreuse.
  • Light on Fernet. Strong drink
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MOJO1229 commented on 8/11/2016:

A great drink, but one that is heafty in taste; after all, look at the ingredients--rye whiskey (100 proof), anejo tequila (80 proof), and yellow chartreuese (80 proof). The other ingredients add their own distinctive tastes, even though only a small amount is used (except for the sweet vermouth). Fortunately, all of these ingredients blend together well. But for me, the lynch pin of this cocktail was the orange twist (I used a fair amount); its taste overcame much of the bitterness that would have been there without orange twist. I believe All Good Things makes one of those excellent before dinner cocktails.

Meat & Veg

1 1⁄2 oz Gin, Beefeater
1⁄2 oz Cynar
1 wdg Lemon
Instructions

A small wedge of lemon squeezed over and dropped in.

Yields Drink
Authenticity
Your original creation
Creator
haresfur
Source reference

http://egullet.org/p1835529

Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
From other users
  • Simple. Boozy. Great. I stirred and strained.
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Ginger Envelope

1 1⁄2 oz Brandy
1 1⁄2 oz Ginger Wine, Stones
1⁄2 oz Lemon juice
Instructions

Shake and strain

Notes

You could try Canton instead of Ginger Wine.

Yields Drink
Authenticity
Your original creation
Creator
haresfur
Source reference

http://egullet.org/p1753977

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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haresfur commented on 8/28/2021:

Stone's Special Reserve Ginger Wine is better than the cheap stuff.

Sister Mary

1 oz Blanco tequila
1 oz Elderflower liqueur, St. Germain
1⁄4 oz Aperol
3⁄4 oz Grapefruit juice
Instructions

Shake with ice and strain into a cocktail coupe.

Yields Drink
Authenticity
Authentic recipe
Creator
Brick & Mortar, Cambridge, MA
Source reference

http://cocktailvirgin.blogspot.com/2012/03/sister-mary.html

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • I halved the St-G and subbed Campari for the Aperol. Very nice this way, good balance of sweet, sour, and bitter, with great interplay of tequila and grapefruit flavors.
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Mixin In Ansley commented on 4/02/2021:

Agree. Half the StG. Bright and summery. Think watermelon Jolly Rancher. 

Mixin In Ansley commented on 4/02/2021:

Agree. Half the StG. Bright and summery. Think watermelon Jolly Rancher. 

Ali-Frazier

1 1⁄2 oz Rye, Sazerac
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Fernet Branca
1⁄2 oz Lemon juice
Instructions

Shake with ice, strain.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
The "definitely a real person" Fred Yarm
Source reference

http://cocktailvirgin.blogspot.com/2012/02/ali-frazier.html

Curator rating
Not yet rated
Average rating
3.5 stars
(13 ratings)
From other users
  • Fernet and citrus work well. Good use of Cointreau.
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yarm commented on 6/15/2020:

I like the quotes in "Frederic"...

Delicious Sour

1 1⁄2 oz Apple brandy
1 1⁄2 oz Peach liqueur
1⁄2 oz Lime juice
1 t Sugar (rounded)
1 Egg white
1⁄2 oz Soda water
Instructions

Dry shake, shake, strain.

Yields Drink
Year
1892
Authenticity
Authentic recipe
Creator
"The Only" William Schmidt
Source reference

https://euvs-vintage-cocktail-books.cld.bz/1892-The-flowing-bowl-when-a…

Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
From other users
  • Made with peche de vigne. A wonderful summer libation!
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Zachary Pearson commented on 2/16/2021:

OK, I'm in the process of fixing this drink - it's a classic, but the link was dead. Updated link to original 1892 source. So about this - the text is the juice of a lime, a spoon of sugar, a squirt of seltzer, then 1/2 applejack and 1/2 peach brandy and an egg white. Shaken and served in a goblet. Before the mid 70's, applejack wasn't GNS + apple brandy but Lairds has fixed that now with a straight version. I'm guessing the peach brandy wasn't aged. I'm ok with a 19th century lime being 1/2 oz. If I had to guess, the volumes of the spirits should be 1.5 oz which would make this 5 ounces pre-shake and 6 1/4 post which I'm guessing would fill a "goblet". Does anyone have thoughts about the rationale? Thanks,  Zachary

Zachary Pearson commented on 2/17/2021:

I'm drinking one of these - .5 lime and a fat teaspoon of white sugar, .5 club soda, 1 egg white, 1.5 ea peach brandy (unaged) and Laird's Bonded. I'm going to set the recipe as this because it is kind of delicious. I suppose it's a sour by 19th century standards, as the .5 lime is more for aroma than much else. It's a shame that peach brandy is hard to find and expensive when you do. For posterity, the former recipe was 2 oz of the brandies, 1 oz lime, 1 bsp sugar, 1 egg white and 2 oz soda. Thanks,  Zachary

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