Elizabeth Brown

1 1⁄2 oz Apple brandy, Lairds Bonded
1⁄4 oz Virgin Islands Rum, Cruzan Blackstrap
1⁄4 oz Rye
1⁄4 oz Cinnamon syrup
3 ds Bitters
1 twst Lemon peel (Garnish)
Instructions

Drink: Stir > Strain > Rocks... Garnish: Express > Rim > Drop

Notes

Mix & match bitters: Jerry Thomas' Own Decanter, Bittercube Blackstrap, Fee's Black Walnut, Scrappy's Aromatic, Angostura, etc.

Yields Drink
Authenticity
Your original creation
Creator
Christopher Bevins
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Pretty good, rounding up to a 4. Used Becherovka instead of cinnamon, Old Overholt, Jerry Thomas, Black Walnut, and Angostura.
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Peg Leg Punch

30 oz Grapefruit juice
10 oz Lemon juice
7 1⁄2 oz Orgeat, Monin
30 oz Vodka, Tito's
15 oz Aquavit, Skane
30 lf Mint
1 Lemon (thinly sliced in half-rounds)
4 oz Simple syrup
Instructions

Pour into punch bowl with ice chunks, ring, or cubes - stir - add a handful of fresh mint leaves and a lemon cut into thin slices - serve with in punch cups with elaborate garnish and toys (cherries, pineapple, mermaids, monkeys, elephants, flamingos, etc.

Notes

Fee orgeat is not good, Reynolds OK but less flavor and requires filtering

Yields Drink
Authenticity
Authentic recipe
Source reference

Beachbum Berry's Tiki+ App

Curator rating
Not yet rated
Average rating
Not yet rated
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Zachary Pearson commented on 5/26/2012:

I cleaned this up a bit - changed Almond syrup, Monin orgeat to Orgeat, Monin. Removed references to fresh juices and mint - KC assumes this already.

Dan commented on 5/30/2012:

Why do you feel the need to filter BG Reynolds? Is the punch that clear with the grapefruit and all? I have not sample Monin, but I understand it to have a strong almond extract flavor, as opposed to the BG Reynolds true almond meat flavor.

BoulderandPebbles commented on 5/30/2012:

While not seeking to create clear punch, I also strain the juice as well to remove big pulp chunks and seeds - personally I don't like the hard bits of almond (or anything that feels that gritty and looks like sand / dirt) in my cocktails - I actually prefer the strongly flavored almond extract-based syrup (but find Fee's too much in this direction) to the subtle, slightly more than simple syrup flavor of the Reynolds for this recipe where the citrus is so forward / bitter. If you don't like that almond extract flavoring, the Reynold is probably a better choice, but a different profile altogether from my perspective.

The Auteur Cocktail

1 1⁄2 oz Gin, Beefeater
3⁄4 oz Ramazzotti
3⁄4 oz Amère Nouvelle, Bittermens
3⁄4 oz Swedish Punsch, Kronan
1⁄4 oz Herbal liqueur, Yellow Chartreuse
Instructions

Stir, Strain, No Garnish

Yields Drink
Year
2012
Authenticity
Unknown
Creator
Created by Mayur Subbarao of Dram, Brooklyn
Source reference

Twitterland

Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
From other users
  • Subbed Torani for Amere Nouvelle. Not much more than sum of parts -quite sweet, chartreuse, and a bit of juniper from the gin. I've never had Amere Nouvelle, but I feel like this needs something with some more mid-tone notes.
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Choke Me Softly

1 2⁄3 oz Gin, Tanqueray 10
1 2⁄3 oz Cynar
1 t Lychee liqueur, Soho
2 ds Fernet Branca
1 twst Grapefruit peel (as garnish)
Instructions

Stir, strain, up, coupe, garnish with grapefuit zest and a rose petal

Notes

Dashes of Fernet are from a re-used Angostura bottle, about 1 tsp total.

History

Qualified for the Finals of the 2012 Diageo Wolrd Class competition. Paulo "made it thinking about mother-in-laws and their sweet/bitter dualities. The lychee comes as subtle perfume, in the best possible way.'

Choke Me Softly, Paolo Freitaz
2012 Diageo Brands, 2012 Brazilian World Class competition
Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Paulo Freitas, Brazil
Source reference

http://forums.egullet.org/index.php/topic/90695-cynar/page__st__60__p__…

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Good use of lychee - I had no idea what to expect but was surprised how much I liked this despite it's sweetness and use of Fernet which often overpowers. This is a winner!
  • Excellent. Just a hint of menthol from the Fernet. Used Beefeater and sub'd Thyme liqueur for Lychee. Try with St. Germain or Pear eau-de-vie — ★★★★
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Lost Cause

1 oz Aquavit, Krogstad
1 oz Rum, Banks 5 Island
1 oz Cream of coconut, St Vincent Syrups
1⁄2 oz Lime juice
1⁄2 oz Lemon juice
2 ds Acid phosphate, Art of Drink
Instructions

Combine ingredients in a shaker, add ice, shake quickly to chill. Pour over fresh shaved ice in a snow cone. Garnish with a lemon and cherry flag

History

Created 4/12 in LA

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Daniel Warrilow, Son of a Gun Restaurant, LA, CA
Curator rating
Not yet rated
Average rating
Not yet rated
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bza commented on 5/24/2012:

This sounds weird as shit but I love the crafty and elusive elk so I'll have to try it. Thanks, and keep 'em coming!

Dan commented on 5/25/2012:

This does sound crazy, but plausible. Call Mythbusters.

Re the <a href="http://stvincentsyrups.com/products.php">St. Vincent Syrups Coconut "cream"</a>. From the website, it sounds closer to a syrup, and it does not sound like Coco Lopez would be an adequate substitute. Or maybe Coco Lopez plus some Velvet Falernum?

<cite>This is beautiful collaboration of ginger, clove, and cardamom infused into a mixture of water, coconut cream, and cane sugar. Great for creating lighter style mocktails and cocktails with some strong flavor and a nice creamy texture.</cite>

Barrel Choke

1⁄2 oz Ginger syrup (Heavy 2:1 ginger to water ratio)
3⁄4 oz Cynar
1 1⁄2 oz Gin, Ransom
Instructions

Combine all drinks in a mixing glass and stir with cracked ice. Serve up.

Notes

My ginger syrup recipe is a 2:1 simple syrup with a half measure of finely sliced fresh ginger root added to the boil.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Sean Carnegie, The Narrows, Brooklyn, NY
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Made w/ a homemade ginger syrup and it was very ginger-forward. Delicious. 3.5★
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The Special Relationship

1⁄2 oz Rye
1⁄2 oz Bourbon
1⁄2 oz Scotch (blended or a mild single malt, like Glenfiddich)
1⁄2 oz Apple brandy, Lairds
1⁄4 oz Demerara syrup
2 ds Orange bitters (Bittercube barrel aged)
1 ds Bitters, Angostura
1 bsp Scotch, Laphroaig
1 twst Orange peel (as garnish)
1 twst Lemon peel (as garnish)
Instructions

Combine all except garnish in a mixing glass with ice. Stir well, pour into old fashioned glass half-filled with ice (preferably one big rock). Cut and twist wide orange and lemon peels over glass, adding to glass as garnish.

History

I needed a cocktail that combined Scotch, bourbon and rye. I started from The Conference, and riffed from there.

Yields Drink
Year
2012
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Very good. Used Laird's AJ, Buf. Trace, Redemption Rye, Dewars, 2:1 dem syr., Sprayed Laphroiag. Could use less Dem. as it was 2:1. Nice work!
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Father Tai'm

1 oz Rum, Appleton 12
1 oz Rum, El Dorado 5
3⁄4 oz Lime juice
1⁄2 oz Orange liqueur, Cointreau
1⁄2 oz Hazelnut liqueur, Frangelico
1⁄4 oz Rum, Cruzan Blackstrap
Instructions

Combine all except Blackstrap rum in shaker with crushed ice. Shake briefly, pour into double old fashioned glass. Top with additional crushed ice. Float Blackstrap rum, garnish as desired.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
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mattchicago commented on 4/05/2014:

First thing I made on buying a bottle of Frangelico. I like it - the hazelnut and orange is a surprising combination. Will definitely make again.

Hastings Sunrise

1 1⁄2 oz Kirschwasser
3⁄4 oz Rye
2 t Lemon juice
2 ds Bitters, Angostura
Instructions

Muddle lemon zest in mixing glass, add ingredients, shake, strain, up

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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thatwhileifound commented on 5/20/2012:

I'm still really playing around with this one, but so far, it's been about an inch wide by about 3 long. I'm trying to come up with something that takes the Kirsch for what it is, but lightens its heavy alcohol nose and the burn... Trying to take it and turn it into a nice, cool sipper, I guess. Riffing on this general idea, I found that adding a small dash of Campari went well with it too.

Definitely something still in the works. I will tame this Kirsch. I will do it.

Zachary Pearson commented on 5/20/2012:

I think that sugar would reduce proof, tie things together, and help the texture of the drink. Perhaps muddling a sugar cube with the lemon peel, then adding lemon juice and bitters and swirling to dissolve, then the alcohol, ice and shake, strain, up.

Thanks,

Zachary

Super Id

1⁄2 oz Fernet Branca
1⁄2 oz Crème de Noyaux
1⁄2 oz Campari
Instructions

Swirl the triumvirate in a snifter, enjoy slowly.

History

First made sometime in February, 2012, this drink is for the end of the night, after a few night caps of lesser brace...when you really can't stay awake nor go to sleep.

Yields Drink
Authenticity
Your original creation
Creator
Dr. J and J, 'Bar, One', Virginia
Curator rating
Not yet rated
Average rating
4.5 stars
(15 ratings)
From other users
  • Weird, and quasi-medicinal but good, albeit intense, if you are in a serious digestif kind of mood.
  • we liked it. Norm made a variation with gin...more like a negroni and using less fernet
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sevyryelsdorn commented on 2/19/2018:

Made with Fernet Vallet rather than Branca (having previously made with Branca.) I think Vallet is a big improvement for this drink, such that it tastes like more than, well, just Branca.

fmoehl commented on 7/07/2019:

Way to sweet as is. Agree the flavors play well together. I made it a highball, adding 1-2oz of soda water and just a tiny splash of lemon. It made it to an aperitif with a similar flavor profile, still another drink than above.

Pangolindo commented on 7/08/2019:

Can noyaux be replaced by amaretto (do not think so but never had noyaux, a shame since i am in France...) or a mix of amaretto and  a maraschino liqueur with strong pit forward ? In order to bring down amaretto ...

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