The MacGregor

2 oz Blended Scotch, Johnnie Walker Red Label
1⁄2 oz Sweet vermouth
1⁄4 oz Apricot liqueur
2 ds Bitters, Fee Brothers Old Fashion
2 ds Bitters, Regans' orange bitters
Instructions

Combine all over ice and stir. Strain into coupe glass.

Notes

Has the dryness and potency of a Rob Roy but the lingering sweetness of a Rusty Nail. The apricot and bitters add an additional layer of complexity.

Yields Drink
Authenticity
Your original creation
Creator
egilmore
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Replace sweet vermouth with Montenegro (other amaros might work). Go with only orange bitters.
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Boston Common

3⁄4 oz Rye, Rittenhouse 100 (or other high proof)
3⁄4 oz Cognac
3⁄4 oz Amaro Nardini
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
3⁄8 oz Lemon juice
1 twst Lemon peel (as garnish)
Instructions

Shake, strain, lowball, rocks, garnish

History

A variation of sorts on the New Orleans Vieux Carré (Old Square, or French Quarter)

Yields Drink
Year
2012
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • Delicious. Not as sweet as the inspiration due to lemon. A more mild rye will let the cognac through. — ★★★★★
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christina in tacoma commented on 5/15/2012:

This looks amazing. I have too many bottles of vermouth open right now, but this is first on my list of things to make when I open a bottle of Punt e Mes (unless you think Cocchi or Bonal could work with modification)

Dan commented on 5/16/2012:

Cocchi would be pretty different (but possibly also good). It might get lost with the Nardini. I think Bonal would work, although it would not be as bitter. Hey, it's just a recipe; experiment!

MOJO1229 commented on 10/31/2016:

Given all the ingredients that make up "Boston Common," it ought to be called Mulligan's Stew. On a more serious note, the Boston Common is a complex drink--the Amaro Nardini is there, so is the lemon (even though I put in less than 3/8 oz), the Cognac, and to a lesser degree, the rye is able to poke its head above water (figuratively speaking). One person suggested using a rye less pronounced in taste than Rittenhouse. That suggestion was made approximately four years ago, with no response. It's worth exploring, but I suspect that the lemon more than Cognac will get through. I'm willing to try a less pronounced rye than Rittenhouse and let others know what the outcome was. I will choose between WhistlePig (10 yrs), Templeton (6 yrs) and Wild Turkey (a blend of 4 & 5 year old whiskies). Suggestions from others will be considered, so long as I don't go broke in the process. The three ryes I mentioned, I currently have. Given the experience I've had with these three, I'm inclined to try WhistlePig 10 yrs. I report the outcome no later than mid-December. As is, I rated the Boston Common at 4.0. The drink's sourness kept me from rating the Boson Common any higher.

MOJO1229 commented on 10/31/2016:

Given all the ingredients that make up "Boston Common," it ought to be called Mulligan's Stew. On a more serious note, the Boston Common is a complex drink--the Amaro Nardini is there, so is the lemon (even though I put in less than 3/8 oz), the Cognac, and to a lesser degree, the rye is able to poke its head above water (figuratively speaking). One person suggested using a rye less pronounced in taste than Rittenhouse. That suggestion was made approximately four years ago, with no response. It's worth exploring, but I suspect that the lemon more than Cognac will get through. I'm willing to try a less pronounced rye than Rittenhouse and let others know what the outcome was. I will choose between WhistlePig (10 yrs), Templeton (6 yrs) and Wild Turkey (a blend of 4 & 5 year old whiskies). Suggestions from others of ryes to try will be considered, so long as I don't go broke in the process of buying them.

The three ryes I mentioned, I currently have. Given the experience I've had with them, I'm inclined to try WhistlePig 10 yrs. I will report the outcome no later than mid-December, whether the Cognac will be more easily tasted if a rye other than Rittenhouse is used . As is, I rated the Boston Common at 4.0. The drink's sourness kept me from rating the Boson Common any higher.

The Teddy

2 oz Bourbon, Wild Turkey (MUST be 100+ Proof; Old Grand-Dad also acceptable)
2 oz Bitter lemon soda, Polar
3⁄4 oz Crème de Noyaux, Bols
2 ds Bitters, Angostura
2 ds Orange bitters, Fee Brothers Orange
1 cube Sugar, Domino
Instructions

Shake 15-20 seconds. Pour over tumbler-full of ice. Garnish with Luxardo cherry.

History

That special golf weekend deserves a drink for the late afternoons to carry through dinner and enter the evening.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Dr. J, Maple Avenue Minibar, Newport, KY, USA
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Disappointing. Wish I could untaste it.
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sevyryelsdorn commented on 2/18/2018:

I'm confused by some of this recipe being in parts and the other in measurements. I.e., if I use 1 oz each of Bourbon and BItter lemon, do I use 2 ds of each of the bitters? If I use 2 oz each, do I use 4 ds?

Zachary Pearson commented on 2/19/2018:

I agree - I hate part drinks. So.... instead of 1 part bourbon and lemon soda and 3 dashes of creme de noyaux, I converted this to ounces and removed the rather sexist note.  Thanks,  Zachary

sevyryelsdorn commented on 4/11/2018:

I'm amazed this has such high ratings. The directions don't make a lot of sense to begin with - has anyone actually shaken 2 oz of carbonated bitter lemon soda?

I did away with the sugar cube and stirred this drink with a bit of simple. It didn't need it. I used Tempus Fugit Noyaux and Fever Tree Bitter lemon. Perhaps TF noyaux is very different from Bols, but I found the Noyaux clashed severely with the bitter lemon. Threw out most of it.

Kingsbury

1⁄2 oz Campari
1⁄2 oz Dry vermouth, Dolin
1⁄2 oz Licor 43
1⁄2 oz Lime juice
1 oz Prosecco (brut)
1 sli Cucumber
Instructions

Light shake, strain into champagne flute, top with prosecco, thinly sliced cucumber garnish

Yields Drink
Authenticity
Unknown
Creator
Eric Alperin, The Varnish, LA
Source reference

Left Coast Libations p.14

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
From other users
  • Made with mint syrup instead of Licor 43. Great.
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Smoky Iced Tea And Whiskey Cooler

3 oz Tea, Lapsang Souchong (brewed then chilled)
1 oz Lemon juice
1 oz Ginger liqueur, Domaine de Canton
1 oz Rye
1 ds Bitters, Angostura
Instructions

Shake, rattle, roll. Serve over ice in collins glass.

Notes

Lapsang Souchong is a very smokey black tea. Smells kinda like a BBQ or fire pit.

Yields Drink
Authenticity
Authentic recipe
Source reference

www.seriouseats.com/recipes/2012/04/drinking-in-season-iced-tea-cocktai…

Curator rating
Not yet rated
Average rating
Not yet rated
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Billionaire

2 oz Bourbon, Baker's 107-Proof
1 oz Lemon juice
1⁄2 oz Simple syrup
1⁄2 oz Grenadine
1⁄4 oz Absinthe bitters (or just straight Absinthe)
1 sli Lemon
Instructions

Shake with ice. Strain into chilled coupe. Garnish with lemon wheel.

Notes

Absinthe Bitters

3.75oz Pernod Absinthe
2oz Kübler Absinthe
1.75oz Green Chartreuse
2 dashes Peychaud’s Bitters
2 dashes Angostura Bitters
15 dashes Fee Brothers Mint Bitters

Using a funnel, add all the ingredients to a small bottle. Cap or cork the bottle and gently turn it upside-down to blend. Store at room temperature.

History

From Speakeasy by Employee's Only

Yields Drink
Authenticity
Authentic recipe
Creator
Employee's Only, New York
Source reference

http://liquor.com/recipes/the-billionaire-cocktail/

Curator rating
Not yet rated
Average rating
3.5 stars
(13 ratings)
From other users
  • Subbed rye for bourbon and thought it worked well. — ★★★★
  • Replace the absinthe.
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1022 Martini

2 oz Gin
1⁄2 oz Aromatized wine, Lillet Blanc
1⁄2 oz Eau de vie of Douglas Fir, Clear Creek
Instructions

Stir, strain, cocktail glass

Yields Drink
Authenticity
Unknown
Creator
Chris Keil, 1022 South, Tacoma WA
Source reference

The American Cocktail p. 101

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
From other users
  • Too much like my Christmas tree farm here in VT! Lol
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wizzard commented on 7/17/2012:

How did you like it?
Together with a local distiller, we're working on an Eau-de-vie of Spruce Buds, as soon as I have my bottle of Douglas Fir, I'll report back with the comparison ;)

Adam's Words

3⁄4 oz Jamaican rum, Smith & Cross
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Ginger liqueur (Homemade)
3⁄4 oz Lime juice
Instructions

Shake with ice. Up. No garnish.

History

A Last Word variation. Dedicated to Adam"MCA"Yauch

Yields Drink
Year
2012
Authenticity
Altered recipe
Creator
Fransos
Curator rating
4 stars
Average rating
4 stars
(18 ratings)
From other users
  • Good Last Word riff. — ★★★★
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Dan commented on 9/27/2018:

I was out of Smith & Cross and so used Lemonhart 151 and I used King's Ginger. Loooong shake. Very good, although the Chartreuse dominated a bit. I might fudge the ratio, with more ginger and less Chartreuse.

drjones commented on 10/01/2023:

Was an enjoyable and interesting last word riff and will try again with a scant 3/4 oz Green Chartreuse & Ginger liqueur each, and a generous 3/4 oz S&C rum.

Negroni (Aperol Variant)

1 oz Gin
1 oz Aperol
1 oz Sweet vermouth
Instructions

Stir, strain, either rocks or up into an old fashioned glass. Garnish with an orange twist.

Notes

Variants: Sorella Negroni - Split vermouth into 1/2 Punt e Mes and 1/2 Vya dry, 2 dashes orange bitters. The Negroni that Wasn't - 1 oz Bombay Sapphire gin, 3/4 Aperol, 3/4 Martini & Rossi Bianco, 1/2 Cynar, 2 dashes Fee's orange bitters, orange peel garnish. Unusual Negroni - 1 oz Hendricks, 1 oz Lillet Blanc, 1 oz Aperol, orange twist garnish.

Yields Drink
Year
2012
Authenticity
Unknown
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
4.5 stars
(10 ratings)
From other users
  • I really like this. I used Rhubarb bitters. Thanks for the tip
  • I favor the sweet vermouth version over a Punt e Mes substitution. Three drops of rhubarb bitters makes this great.
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rehills commented on 7/01/2012:

My absolute favorite is the Unusual Negroni.

dfan commented on 2/09/2013:

I know this variant (substituting Aperol for Campari) as a Contessa.

Craig E commented on 7/20/2018:

^ The most persuasive sources say that the Contessa also involves a swap of dry vermouth for sweet.

Rum Row Old Fashioned

1 bsp Sugar (Muscovado)
1 ds Bitters, Angostura Orange
1 dr Bitters, Bittermens Burlesque
1⁄4 oz Water
1 1⁄4 oz Demerara Rum, El Dorado 12
3⁄4 oz Blended rum, Banks 5 Island
1 twst Orange peel (Navel orange, as garnish)
Instructions

Place the sugar in an Old Fashioned glass. Add the bitters to the sugar, add the water and 3-4 cubes of ice. Stir briefly to dissolve sugar. Add rums and garnish with a Navel Orange peel.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Dominic Venegas, NoMad Hotel
Source reference

http://bittermens.com/cocktails/rum-row-old-fashioned/

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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sjdiaz21 commented on 5/04/2012:

It says to drop "orange and burlesque bitters" on sugar. Is the dash of anejo rum supposed to be Angostura orange bitters?

Zachary Pearson commented on 5/04/2012:

Fixed this. Changed Anejo rum, Angostura to orange bitters, Angostura to match cited article. Rewrote instructions to avoid copyright infringement.

profondeur commented on 9/30/2016:

Hmmm. 1 dash Ango Orange, but 1 drop Bittermen's Burlesque?

Zachary Pearson commented on 9/30/2016:

I updated the link - the old TOTC one was a 404 error.  Thanks,  Zachary

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