One Armed Bandit

1 1⁄2 oz Mezcal
3⁄4 oz Aromatized wine, Lillet Blanc
3⁄4 oz Lime juice
1⁄4 oz Simple syrup (infused with chili peppers; or Royal Rose Three Chili Simple Syrup)
Instructions

Shake and strain; serve in coupe or in old fashioned glass with single large cube

History

So named because it all came about when I ended up tending "bar" at a party despite having one arm in a sling after a bicycle accident.

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
AussieBen, Carrol Gardens, NYC, Nov 2011
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Very nice drink! Will feature on Saturday Sips. Used Peloton mezcal, added a few drops of saline and also tried with a spritz of Laphroaig! — ★★★★★
  • play with proportions
  • Need to play with exact proportions — ★★★★
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Big Apple

1 1⁄2 oz Apple brandy, Lairds
3⁄4 oz Sweet vermouth, Dolin
1⁄2 oz Amontillado Sherry
3 ds Bitters
Instructions

Stir with ice and strain; serve either up or in rocks glass with single large cube; garnish with lemon or orange twist.

Notes

Adjust sherry depending on strength of the ingredients (especially the vermouth - meatier vermouths such as Punt y Mes might need 3/4 oz sherry)

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
AussieBen, East Village, NYC, Dec 2011
Curator rating
Not yet rated
Average rating
3 stars
(9 ratings)
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  • Perfect Pomme — Apple brandy, Sweet vermouth, Dry vermouth, Bénédictine
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  • Jet Pack — Apple brandy, Swedish Punsch, Aromatized wine, Mezcal, Amer Picon, Orange peel
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bza commented on 12/20/2011:

I had the sherry out so I just made this and it is very accurately named. I used Carpano and it somehow makes the Laird's taste more apple-y. Definitely an easy drinking cocktail. Thanks!

I came across this tonight and think it's outstanding. For the vermouth I used Perucchi (Spanish vermouth) and it smoothed out the Laird's nicely. Speaking of Spanish vermouth, the Lacuesta rojo is so sherry-like I could leave out the amontillado!

I have a bottle of Perucchi (blanc) but I've not yet opened it as I had to go to some effort to find it- glad to hear it's good. Now I need to check out Lacuesta; haven't heard of it before, but I love sherry so I bet I'd like it. Hopefully it isn't too hard to source.

Pesto Martini

2 1⁄2 oz Gin
1⁄2 oz Dry vermouth
1 t Pine Nuts
3 lf Basil
Instructions

Gently muddle basil leaves and pine nuts in a mixing glass. Add gin, vermouth, ice and stir. Double strain into a chilled cocktail glass.

MiddleBar Pesto Martini
©2011 MiddleBar LA
YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
Corrie Scully MiddleBar LA
Source reference

www.middlebar.blogspot.com

Curator rating
Not yet rated
Average rating
Not yet rated
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Kentucky Colonel #2

1 1⁄2 oz Bourbon
1⁄4 oz Bénédictine
2 ds Orange bitters, Regans' orange bitters
Instructions

Rocks. Build in glass.

History

Old family recipe of sorts. Making it before anybody knew it had a name.

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
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La Belle de l'heure

4 oz Champagne
1⁄4 oz Grenadine (Homemade)
1⁄4 oz Cognac, Courvoisier
3 ds Orange bitters, Scrappy's Orange
Instructions

Pour champagne, add grenadine slowly. Top with bitters and cognac.

YieldsDrink
Year
2011
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Hitch-22

1 1⁄2 oz Scotch, Johnnie Walker Black Label
1 1⁄2 oz Drambuie
3⁄4 oz Elderflower liqueur, St. Germain
3⁄4 oz Lemon juice
1 t Orgeat
Instructions

Shake and strain into a rocks glass.

History

My tip of the hat to the late Mr. Hitchens.

Picture of Hitch-22
YieldsDrink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Substituted Amaretto for the Orgeat — ★★★★
  • Must try
  • Absinthe
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Grand Autumn

2 oz Rye
1 oz Elderflower liqueur, St. Germain
3⁄4 oz Lime juice
3 oz Ginger beer (top with)
2 ds Bitters, Angostura (as float)
Instructions

Shake first three ingredients in an ice filled shaker and strain into an ice filled Collins glass. Top with Ginger beer & 2 dashes of Angostura bitters to garnish.

YieldsDrink
Authenticity
Authentic recipe
Source reference

http://www.stgermain.fr/cocktails.php?p=4&r=GrandAutumn

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
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Curated this a bit: Changed the recipe from a ratio to ounces - we prefer drinks this way. A Collins glass is around 10 ounces, so setting a parts drink to 3 (so 6 oz Rye, 3 oz St. Germain, and 2 1/4 oz lime) would not work. We would also prefer an amount of ginger beer instead of "fill the glass", as people's glasses are different. Finally, Kindred Cocktails assumes people are going to use fresh lime juice and other high quality ingredients.

Thanks,

Zachary

Really nice drink for a beautiful spring day in San Francisco. And I don't even like ginger beer all that much...thanks for sharing....

 

Lavender Bee

2 oz Jalapeño tequila, Tanteo (Or infuse your own, see notes.)
2 oz Lavender Honey Syrup (Homemade, see notes)
2 oz Lime juice
2 ds Peach bitters, Fee Brothers Peach
Instructions

Shake and strain into an ice filled parfait glass. Garnish with a sprig of fresh lavender.

Notes

The original directions call for making the Lavender Honey Syrup from scratch, but I just use equal parts Lavender Honey and very hot water. Stir till dissolved. A very popular drink during summer at the restaurant. Also hard to come by the Tanteo Jalapeno Tequila so we infused our own with 2 whole jalapenos added to 2 bottles of good quality Tequila. Remove the jalapenos after 4 days as they start to pickle and the Tequila can get a little too spicy.

YieldsDrink
Authenticity
Authentic recipe
Creator
Adam Landsman
Source reference

Market Watch Magazine, May 2011

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Oh, I can see how it would seem to be 2 drinks since most cocktails seem to be between 3 to 3 1/2 or so ounces. It's 1 drink, a pretty tall one. When we serve this at the restaurant we put it in a 14 oz Pilsner glass packed with ice. I believe from the picture in the original magazine the Parfait glass was around that size. Hope that clears it up.

Martilla

1 t Lemon peel (Grated zest)
1 1⁄2 oz Añejo tequila
1 oz Dry vermouth
3 t Maraschino Liqueur
1 twst Lemon peel (as garnish)
Instructions

Put the lemon zest in a mixing glass and fill it with cubed ice. Add the remaining ingredients and stir for 10 seconds. Double-strain into a chilled cocktail glass and add the garnish.

History

Adapted from a recipe by Bas Verhoeven, Door 74, Amsterdam.

YieldsDrink
Authenticity
Authentic recipe
Source reference

http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/06/26/FD3S1JTAB6…

Curator rating
Not yet rated
Average rating
4.5 stars
(10 ratings)
From other users
  • Made this w/ Anejo - had a vanilla flavor to it. Changed this to reposado, added .25oz lemon juice and swapped in orange bitters - 5 stars! — ★★★★★
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Do you mean 1 teaspoon of lemon juice + 1 teaspoon of grated zest, or simply 1 teaspoon of grated zest? I can change as necessary.

Thanks,

Zachary

The vanilla/caramel taste can be of the Anejo is offputting to some in this recipe. A nice silver or Reposado works well. I also add .25oz lemon juice and use fruit forward bitters. 

Karmic Sutures

2 oz Añejo tequila
1⁄4 oz Mezcal
1⁄2 oz Herbal liqueur, Green Chartreuse
2 ds Chocolate bitters
Instructions

Ice. Stir. drink.

Notes

Amazing cocktail. one of my favorites to make at home. You'd be surprised how balanced and easy to drink this is being composed of such strong ingredients.

History

I found the basis for the recipe on the sfgate link, but added chocolate bitters. Also, their original name was terrible.

YieldsDrink
Authenticity
Altered recipe
Source reference

http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/05/03/FDDT179ORE…

Curator rating
Not yet rated
Average rating
3.5 stars
(14 ratings)
From other users
  • Decent; a bit astringent. I think it benefitted from an expressed grapefruit twist rubbed inside glass.
  • Very tasty and balance. Slightly sweet, somewhat herbal, slightly smokey.
  • So-so. Tequila with smoke and an herbal kick. Seems to be missing something. Maybe it was my mood.
  • Subtle flavors. I was concerned that the ratios would make the Chartreuse overwhelm the mescal, but the tastes are well balanced. On borderline of 4 stars
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bza commented on 10/17/2012:

Tried the original recipe without the bitter and with the garnish (though I agree - terrible name!) and this is kind of a brilliant drink. It's so proofed I wouldn't think it would work, but it is really well-balanced and you get all three ingredients. This is a great drink for the high rollers who want to throw around the good añejo.

Jennx commented on 12/08/2014:

I love this drink. The more sublime the tequila the better.

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