Ellen Sagun

2 oz Gin
1⁄2 oz Bénédictine
1⁄2 oz Orange Curaçao
1⁄2 oz Lemon juice
1 twst Lemon peel (Flamed, as garnish)
Instructions

Combine ingredients in tumbler.
Add ice.
Shake & Strain into chilled cocktail glass.
Garnish with flamed lemon twist.

YieldsDrink
Year
2010
Authenticity
Your original creation
Creator
John and Akash of Thursday Night Cocktail Association, Atlanta, GA
Curator rating
Not yet rated
Average rating
3.5 stars
(18 ratings)
From other users
  • I’d rather have a Sidecar. Most especially a Grand Sidecar. — ★★★
  • Laura liked it. — ★★★★
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Junior Ryan's Strega Sour

1 1⁄2 oz Gin, Martin Miller's
3⁄4 oz Strega
3⁄4 oz Lemon juice
1⁄2 ? Egg white
1 t Honey syrup (Earl Grey tea infused - see note)
4 dr Bitters, Angostura
Instructions

Put first 1/2 egg white in the shaker. Next , put the Gin , strega , fresh lemon juice and the homemade syrup. Mix the egg with the other ingredients with a mixer , add ice and shake. Strain into a chilled cocktail glass. Add 4 drops of aromatic bitters and serve

Notes

The original Strega Sour have gin , Strega and lemon juice. This addition of egg white and the tea syrup makes this cocktail more creamy and tasty.

To make the honey syrup, take 2 parts of honey and one part hot earl grey tea and stir to combine.

History

Junior Ryan found this cocktail in the Playboy Host and Bar Book and did this variation. Result , he won the "Martin Miller's Gin Trade Up Competition".

YieldsDrink
Year
2011
Authenticity
Altered recipe
Creator
Junior Ryan - Clyde Common - Portland - OR
Source reference

Made by Jamie Boudreau :
http://www.dailymotion.com/video/xnfwt8_how-to-make-yhe-strega-sour-coc…

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Winner!
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Curated slightly to clean up the infused honey syrup. Moved instructions about the syrup to notes.

El Momento Perfecto

1 1⁄2 oz Puerto Rican Rum, Bacardi
7⁄8 oz Aromatized wine, Lillet Blanc
2⁄3 oz Byrrh
2 t Campari
4 ds Bitters, Bitter Truth Orange
1 bsp Orange marmalade
Instructions

Stir all ingredients over cubed ice then julep strain into an old fashioned glass over fresh ice. Garnish with a lemon twist.

Notes

For a full on orange, use strong breakfast marmalade, it gives it some punch!

History

This cocktail is my Bacardi Legacy entry for 2012 and has so far been featured in Imbibe, The Floating Rum Shack, Culture Bar, The Reading Post and True Originals.

It will also be in Gaz Regan's 101 Best New Cocktails of 2012.

El Momento Perfecto
©2011 DanBovey
YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
Dan Bovey
Source reference

www.elmomentoperfecto.co.uk

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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Salt of the Earth

2 oz Blanco tequila, Milagro (beet infused)
3⁄4 oz Lime juice
1⁄2 oz Agave syrup (salted lime agave)
1⁄2 oz Triple sec, Cointreau
Instructions

Shake and Strain into a cocktail glass with a half beet salt rim.

Notes

Beet tequila:1 bottle of tequila, 4oz of roasted beets. Infuse for 2 days.
Salted lime agave: Make agave syrup with 16oz of agave 16oz of hot water and steep 1/2oz salt and the zest of 4 limes for 24 hours.

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
Ted Kilgore, Taste, St. Louis, Mo
Curator rating
Not yet rated
Average rating
Not yet rated
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Ted, if you could give us some instructions on how to make the beet infusion and the infused syrup, I could put them in the notes for you.

Ted K commented on 1/10/2012:

sure, I use 4 oz of roasted beets per liter for 48 hours. The salter lime agave I use 1/2 oz of salt and the zest of 4 limes infused for into a 1;1 agave syrup for24 hours.

Mr. Miller

1 1⁄2 oz Gin, Hendrick's
1⁄2 oz Gin, Broker's
1⁄2 oz Gin, Hayman's
1⁄2 oz Falernum, Velvet Falernum
1⁄2 oz Orgeat
1⁄2 oz Lime juice
1⁄2 oz Grapefruit juice
1 ds Bitters, Angostura
1 ds Bitters, Bitter Truth Jerry Thomas’ Own Decanter (Aromatic)
Instructions

Dry shake and serve in a tiki glass over crushed ice. Mint and Grapefruit quarter for garnish.

YieldsDrink
Year
2010
Authenticity
Your original creation
Creator
Ted Kilgore, Taste, St. Louis, Mo
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Suffering Travis

1⁄2 oz Gin, Broker's
1⁄2 oz Whiskey, Yamazaki 12
1⁄2 oz Rhum Agricole, Barbancourt 8
1⁄2 oz Hibiscus Liqueur, Fruit Lab Crism
3⁄4 oz Lime juice
1⁄2 oz Grenadine
1 oz Ginger beer
Instructions

Dry Shake everthing but the ginger beer. Pour over crushed ice in a tiki glass. Top with ginger beer. Mint and orange slice garnish.

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
Ted Kilgore, Taste, St Louis Mo
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Is the ginger beer dry shaken with the rest of the ingredients, or is it a float? Is there a shake with ice after the dry shake or is it just dry shaken, then over ice?

Spagetti Western

1 oz Bourbon, WL Weller (12 yr)
1 oz Rye, Rittenhouse 100
3⁄4 oz Chinato
1⁄4 oz Averna
1 ds Bitters, Dandelion & Burdock
Instructions

Stir. Serve in a cocktail glass. Garnish with a grapefruit twist

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
Ted Kilgore, Taste, St. Louis, Mo
Curator rating
Not yet rated
Average rating
4.5 stars
(5 ratings)
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Philabuster

1 1⁄2 oz Rye, Rittenhouse 100
1⁄2 oz Aperol
1⁄2 oz Aromatized wine, Cocchi Americano
1⁄4 oz Cynar
1⁄8 oz Fernet Branca
1 ds Grapefruit bitters
1 twst Grapefruit peel (as garnish)
Instructions

Stir, strain over a rock, highball, garnish

YieldsDrink
Year
2010
Authenticity
Your original creation
Creator
Ted Kilgore, Taste, St. Louis, MO
Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Solid with a nice complexity and bitterness but not deeply memorable or remarkable.
  • Pretty good, though the flavors didn't quite come together for me. Might be because I used ri(1) instead of Rittenhouse.
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Dan commented on 12/20/2012:

Very good. Maybe a touch sweet for my taste. I was tempted to try a touch of Lactart in it. Do you really mean to serve this in a highball? The glass will be about 2/3 empty. (Cocktail moderated slightly for style.)

Tastes Foundations

1⁄2 oz Gin, Broker's
1⁄2 oz Rum, Flor de Caña Gold 4
3⁄4 oz Rye
3⁄4 oz Chinato
1 bsp Donn's Spices #2
1 ds Bitters, Angostura
1⁄4 oz Maple syrup
Instructions

Stir and strain into cocktail glass. Orange twist garnish.

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
Travis Garner Taste, St. Louis, Mo
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
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Food for Thought

1 oz Aquavit
1 oz Gin, North Shore #6
3⁄4 oz Aromatized wine, Lillet Rouge (Infused - see note)
1⁄4 oz Jasmine Liqueur, Fruit Lab Theia
1⁄4 oz Maraschino Liqueur, Luxardo
Instructions

Stir. Serve up in a cocktail glass. Garnished with a cherry dropped in the glass.

Notes

To make the Lillet infusion, take 12 oz Lillet, 12 oz Aperol and 4 oz Averna and steep the peels of 4 oranges and one grapefruit for 48 hours. Strain and chill.

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
Ted Kilgore, Taste, St. Louis, Mo
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
Similar cocktails

Curated slightly - changed Sweet Vermouth to homemade (can you give us an idea of what base you start with and how you infuse it?), corrected spelling of Jasmine liqueur - is this Fruit Lab's Theia?

Ted K commented on 1/10/2012:

The vermouth is a infusion of 12oz Lillet Rouge 12 oz of Aperol 4oz Averna steeped with the zest of 4 oranges and one grapfruit for 48 hours. It is the Theia

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