The Brave

1 oz Mezcal, Del Maguey Chichicapa
1 oz Sotol, Hacienda del Sotol Plata
1⁄2 oz Averna
1 bsp Orange Curaçao
3 ds Bitters, Angostura
1 twst Orange peel (flamed, as garnish)
Instructions

In a brandy snifter, stir all ingredients without ice. As garnish, mist more Angostura over the top of the snifter and flame an orange peel.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Bobby Heugel, Anvil Bar and Refuge
Source reference

http://drinkdogma.com/mezcal-a-can-of-worms/

Curator rating
5 stars
Average rating
4 stars
(19 ratings)
From other users
  • This is a drink for grown-ups.
  • Shockingly smooth for how strong it is. Sotol is front and center.
  • Strong 4 — ★★★★
  • Made it per Punch spec (with blanco tequila), lacking Sotol. Like The Rebennack but smokier.
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Zachary Pearson commented on 7/03/2014:

Rafa,

Yeah, but Punch is wrong ;) The Sotol makes the drink.

Thanks,

Zachary

DrunkLab commented on 7/03/2014:

Ha. I'll have to try it with the Sotol then. I keep hearing great things about this drink from Texan friends.

bza commented on 7/03/2014:

I wonder if they did that because it's hard to get sotol in many places, similar to why the NYT published the Oaxaca Old Fashioned with Ango instead of mole bitters.

The Blue Blazer

2 oz Scotch
2 oz Water (Boiling)
1 t Sugar
1 twst Lemon peel (as garnish)
Instructions

Obtain two large metal mugs. In one, add Scotch and boiling water. Ignite the Scotch. Toss the hot mixture back and forth between the mugs a few times - it should look like you're pouring a liquid stream of fire. Extinguish the flames, add the sugar, stir to dissolve, pour into a tumbler. Add garnish.

Notes

Professor Thomas says to practice with cold water first lest you scald yourself.

Yields Drink
Year
1862
Authenticity
Authentic recipe
Creator
Jerry Thomas
Source reference

"How To Mix Drinks, or the Bon Vivant's Companion", Jerry Thomas

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Dorflinger

2 oz Gin
1 oz Absinthe
1 ds Orange bitters
Instructions

Shake/stir, up.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
From other users
  • Made to spec and was seriously absinthey. But with a good absinthe that's okay.
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MOJO1229 commented on 1/24/2017:

What an odd name for a cocktail. It turns out that "Dor" is Gaelic for turd. So there you have it: Turd flinger!

On a more serious note, I considered the ratios of the ingredients, and decided to be cautious about how much Absinthe to use. I chose St George's Terroir Gin, knowing it could stand up to the absinthe. For the absinthe, I picked St George's Absinthe Verte (by the way, St George's products are outstanding).

I poured 2 oz gin, but only 1/4 oz Absinthe. The gin came through, as did the Absinthe (but lightly so). I added 1/8 oz, and perfecto! I then added two dashes of Fee Bros' gin-barrel aged Orange Bitters (a relatively new product). Not enough, so I added two more dashes. Better, but it needed a sharper citrus taste. I used an orange twist; not enough (maybe flame it next time), and then used a lemon twist. Home at last!

The final recipe I suggest for 'Dorflinger' is: 2 oz of gin, 3/8 oz absinthe, 4 dashes orange bitters (might consider lemon bitters), one orange twist, and one lemon twist. I rated the cocktail between 3.0 and 3.5. Worth making and drinking. Some, however, may prefer a lighter hand on the Absinthe, use only 1/4 oz. Personally, I caution against using more than 1/2 oz absinthe; all of the other tastes will be swallowed up.

Needless to say, I will be tinkering with this libation over the next several weeks (e.g., I will try a softer gin, such as Tanqueray Ten). Meanwhile, drink and enjoy, but drink responsibly.

Note: Considering that I totally revamped the "Dorflinger" recipe, from top to bottom, I have named my version of "Dorflinger," as "Dorflinger Revisited.

Felix Swizzle

1 oz Dark rum, Gosling's Black Seal
1 oz Gold rum, Appleton Special
1⁄2 oz Falernum
1⁄4 oz Absinthe
1 t Maraschino Liqueur, Luxardo
1 oz Pineapple juice
1 oz Lime juice
Instructions

Build in an ice-filled highball glass or tiki mug and swizzle. Garnish with a paper umbrella and serve with a swizzle stick.

History

I wanted to combine absinthe and pineapple juice in a swizzle, and did so, naming it after my young son Felix who won’t be allowed to try one for 25 more years.

Picture of Felix Swizzle
2011 Kindred Cocktails
Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
From other users
  • Balance is a little off. Too much absinthe and the other flavors get lost.
  • Agreed, this is nicely balanced.
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sjdiaz21 commented on 2/29/2012:

Delicious. Perfect balance of sweet and strong, and the absinthe just adds more character and depth. Tried this a bit ago just after wrapping up MxMo Tiki Theme. 5 stars.

Walking Spanish

1 oz Genever, Bols
3⁄4 oz Amontillado Sherry
1⁄2 oz Cardamaro
1⁄2 oz Elderflower liqueur, St. Germain
1 twst Orange peel
Instructions

Stir, strain, cocktail glass, orange twist

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Jacob Grier, Portland OR
Source reference

http://www.jacobgrier.com/blog/archives/tag/cardamaro

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Write
  • Use sweet vermouth instead of Cardama
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christina in tacoma commented on 2/16/2012:

This is such a nice drink if you like cocktails with sherry, which mixes very nicely with Cardamaro and Genever. I've subbed Farigoule thyme liqueur for the St. Germain, and Dimmi for the St. Germain when I had a sweeter sherry open (Lustau East India Solera). It is flexible and really delicious.

christina in tacoma commented on 7/28/2012:

Orgeat (1/4 oz is enough) in place of the St. Germain is a really nice sub in this drink

Cynario commented on 1/24/2013:

I second the orgeat suggestion. Very tasty! To be fair, I haven't tried it with St. Germain yet, but I will!

Albuquerque Old Fashioned

2 oz Rye, Rittenhouse
1 bsp Cane syrup
3 ds Bitters, Angostura
6 dr Bitters, Bittermens Xocolatl Mole
20 dr Hellfire Habanero Shrub, Bittermens
Instructions

Stir with ice and garnish with an orange twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Tristan Willey (Amor y Amargo NY)
Source reference

http://bittermens.com/recipes

Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Did not initially use the 6 dr Bitters, Bittermens Xocolatl Mole and 20 dr Hellfire Habanero Shrub, Bittermens but I did use 3 drops of blackstrap molasses bitters.
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bvankammen commented on 4/20/2016:

Interesting drink.  It's old fashioned for the first half second, then the habanero kicks in and lingers.  I love habanero flavor, but it takes some getting used to in drink form.  First time I've had one that tasted like this.  Definitely worth trying.

Don Lockwood

1 oz Bourbon
1 oz Islay Scotch
3⁄8 oz Maple syrup
1 dr Bitters, Bittermens Xocolatl Mole
1 twst Orange peel (as garnish)
Instructions

Build in rocks glass over a rock and garnish with an orange twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Abraham Hawkins, Dutch Kills, NY
Source reference

Dutch Kills menu

Curator rating
Not yet rated
Average rating
3.5 stars
(14 ratings)
From other users
  • 2 dashes of ango, ~1.5-2 dashes of Xocolatl, 0.25oz Maple
  • Not bad, might be worth trying cutting the syrup to 1/4 oz.
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Presbyterian

2 oz Rye
3⁄4 oz Simple syrup (Ginger)
1⁄2 oz Lime juice
1 ? Soda water (To top)
Instructions

Shake; strain into highball over spear ice; top with soda water and garnish with candied ginger.

History

(adapted from “What’ll You Have?” A Not Too Dry textbook about
Cocktails, by Julien J. Proskauer, 1933)

Yields Drink
Authenticity
Authentic recipe
Source reference

Dutch Kills, NY

Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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The Slow Loris

1 oz Gin
1 oz Sloe gin
1 oz Simple syrup (peppercorn syrup)
1 oz Passion fruit (puree)
1⁄2 oz Allspice Dram, St. Elizabeth
Instructions

Combine all ingredients in a shaker. Dry shake and pour over cracked ice in a tiki mug. Garnish.

Garnish: 2 turns of a pepper mill filled with black peppercorns, orange twist and cherries

Notes

For pepper syrup, place 20 black peppercorns and 20 Sichuan peppercorns on a baking sheet and bake for 10 minutes at 375 degrees. Remove from the oven and place in a saucepan with a pint of water. Simmer for 10 minutes, then add a pint of sugar. Stir over low heat until sugar is completely dissolved then strain to remove peppercorns.

Yields Drink
Authenticity
Authentic recipe
Creator
Andrew Bohrer
Source reference

Imbibe Magazine

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Miel Picante Punch

6 oz Añejo rum
12 oz Apple cider
2 oz Lemon juice
3 oz Honey (jalapeno-rum infused)
Instructions

On a stovetop, heat all ingredients together until steaming. Ladle into mugs and garnish.

Garnish: freshly grated cinnamon and a lemon wedge

Notes

To make the jalapeno-rum honey: Combine 1 1/2 cups of honey with one sliced and smashed jalapeno (seeds intact) and two ounces of aged rum. Stir and let sit overnight at room temperature. Remove the jalapeno chunks before using. Store in a dark, cool place for up to one month.

Yields Drink
Authenticity
Authentic recipe
Creator
Jane Danger
Source reference

Imbibe Magazine

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Zachary Pearson commented on 2/09/2012:

Minor curate: removed fresh from notes - Kindred Cocktails always assumes fresh juices and other ingredients.

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