Décolletage

1 1⁄2 oz Reposado Tequila
1 oz Aromatized wine, Dubonnet Rouge
1⁄2 oz Aperol
1⁄4 oz Fernet Branca
1 twst Orange peel
Instructions

Stir, strain over ice in old fashioned glass, orange peel garnish

Yields Drink
Authenticity
Authentic recipe
Creator
Chris Hannah, French 75, New Orleans
Source reference

http://cocktailvirgin.blogspot.com/2012/03/decolletage.html

Curator rating
Not yet rated
Average rating
3.5 stars
(14 ratings)
From other users
  • Less dubonnet
  • A good new tequila drink for me. I used 1800 reposado, and as usual, I eased up on the Fernet Branca. Also upped the Dubonnet a tad.
  • Too much sweet vermouth.
  • A somewhat sweet cocktail, but one that can easily be imbibed from late afternoon on, It certainly makes for a great before dinner drink--but many bars don't have Aperol or Fernet Branca.
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Raspberry Punch

1 gal Green tea (Mariage Freres Iskandar (violet))
64 oz Pomegranate juice
6 Lemon (Large, Peeled - or 12 small)
48 oz Sugar (Divided)
24 oz Water (Hot)
24 oz Lemon juice (from Lemons above)
24 oz Raspberry syrup
1 oz Lactart (to correct acidity, to taste)
Instructions

Make an oleo-saccharum: Muddle 24 oz sugar (like Florida Crystals, something coarse) with lemon peels. Cover with plastic wrap and let sit some place warm for 1 hour. Dissolve sugar with hot water, add lemon juice, strain out peels. This can be made a week ahead and refrigerated. Make raspberry syrup: Mash raspberries. Take 12 oz of raspberries, 4 oz water, 24 oz sugar and bring to a boil. Reduce by half. Remove from heat and add 12 more ounces of raspberries. Let rest for 30 minutes and strain, pressing on raspberries to extract all the juice. When you're ready to serve: Add all ingredients to a 3 gallon punchbowl. Correct acidity with Lactart.

Notes

A fancy ice ring is nice here - you can use a silicone Bundt pan and freeze raspberries and mint leaves in the ring. A few tablespoons of raspberry eau de vie is nice in the raspberry syrup to add aroma. This punch can be made alcoholic by subbing out 32 oz of green tea and 16 oz of pomegranate juice for alcohol - Rye whiskey might be nice.

Raspberry Punch with decorative ice ring
©Zachary Pearson
Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
Not yet rated
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Absinthe Suissesse (Stanley Clisby Arthur)

2 oz Absinthe
1 oz Dry vermouth
1 t Sugar
2 oz Sparkling water
1 Egg white
1⁄2 oz Crème de Menthe
Instructions

Dissolve sugar with sparkling water, add vermouth and absinthe. Add the egg white. (Dry shake first, please!) Fill the shaker with ice and shake vigorously. Strain into a champagne glass (coupe?) in which there is a cherry with creme de menthe poured over it.

Notes

Please note the difference between this and the other Absinthe Suissesse recipe. The creme de menthe really drives this drink.

Yields Drink
Year
1937
Authenticity
Authentic recipe
Creator
Stanley Clisby Arthur
Source reference

"Famous New Orleans Drinks and How to Mix Em", Stanley Clisby Arthur

Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
From other users
  • Aggressively weird; I can see why this version has not gained popularity. Improved by some cream. — ★★
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Hannah Marina Cocktail

2⁄3 oz Gin, Beefeater 24
2⁄3 oz Apple schnapps liqueur
2 t Galliano
2 t Lemon juice
2 t Simple syrup
2 ds Orange bitters
1 twst Orange peel
1 ? Cherry
Instructions

Fill in a cobler shaker with all the ingredients and ad ice. Shake well and strain in a frozen Martini glass. Garnish with an orange twist and a maraschino cherry.

Notes

You may add orange syrup if you'de like to add more orange essence to the drink. I've also used mandarin syrup, and it works really well.

History

Made in honor of the birth of Hannah Marina Angelsmith.
I wanted to take out all the flavours of the delicious Beefeater 24 Gin...

Hannah Marina Cocktail
©Lucas Guidi 2011
Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Lucas Guidi, Rome - Italy
Curator rating
Not yet rated
Average rating
Not yet rated
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Pressgang Swizzle

1 oz Old Tom Gin
1 oz Jamaican rum
3⁄4 oz Lime juice
3⁄4 oz Grapefruit juice
1⁄2 oz Orgeat
1⁄4 oz Ginger syrup
6 ds Bitters, Angostura
6 ds Peychaud's Bitters
Instructions

Shake all but the bitters with three ice cubes and strain into a pilsner glass. Fill the glass with crushed ice until it cones over the top. Garnish with the bitters.

History

This is the first drink I've posted that's not my own. I felt compelled because it's an excellent and extraordinary-looking drink and I wanted to share the photo. BTW, I crush ice by holding it in my hand and smacking it with a bar spoon, so the results are chunky and inconsistent.

Pressgang Swizzle
2012 mahastew
Yields Drink
Authenticity
Authentic recipe
Creator
Jeremy Oertel, Dram, Brooklyn
Source reference

http://www.imbibemagazine.com/Pressgang-Swizzle-Recipe

Curator rating
Not yet rated
Average rating
4.5 stars
(10 ratings)
From other users
  • Flavors are superbly balanced, and quite strong. I actually added some water to the drink since I couldn't wait for enough of the crushed ice to melt to provide more dilution.
  • Not as pretty a drink as I wanted it to be--cloudy beige with the bitters on top looking a little like a garnish knife accident. But this tastes quite good. Used Tanq OT and Smith & Cross. Nice mix of spicy and juicy. — ★★★★
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Amaretto Sour (Jeffrey Morgenthaler)

1 1⁄2 oz Amaretto, Lazzaroni
3⁄4 oz Bourbon, Booker's (or other overproof)
1 oz Lemon juice
1 t Simple syrup (2:1)
1⁄2 oz Egg white
1 twst Lemon peel (as garnish)
1 Maraschino cherry (brandied, as garnish)
Instructions

Dry shake, shake, strain, rocks, lowball, garnish

Notes

Luxardo amaretto is also excellent.

History

Jeffrey's elevation of a novice drink into an interesting modern sour

Yields Drink
Year
2012
Authenticity
Altered recipe
Creator
Jeffrey Morganthaller, Portland, OR
Source reference

http://www.jeffreymorgenthaler.com/2012/i-make-the-best-amaretto-sour-i…

Curator rating
Not yet rated
Average rating
4 stars
(44 ratings)
From other users
  • Floated some leftover Cab Sav on top, New York Sour Style. Worked Splendidly! Sans lemon peel garnish for wine aromatics.
  • Good, only 3/4 lemon
  • Don't use whole egg white
  • Tasty and easy to drink.
  • this is yum
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Dan commented on 5/19/2012:

I tried this (although without the simple). I guess the "world's best Amaretto Sour" is like the world's best Appletini. It was enjoyable, and the Booker's definitely helps. I used Luxardo Amaretto, perhaps the best available. I tried it and then doubled the Booker's. I would make this for someone looking for an accessible cocktail. The egg white makes a very nice foam, although without the added simple, it was a bit alum-like.

DrunkLab commented on 4/12/2013:

This formula works well with various amari in place of the amaretto (adjust the amount of simple syrup according to each's dryness), and is good for making approachable, balanced sours out of accessible liqueurs. E.g., a St. Germain Sour with lime instead of lemon, no egg white, and high proof gin or Wray & Nephew rum instead of bourbon.

TrinSF commented on 9/26/2022:

Yep, fine with rye. Important to use only half the egg white, and to include that bit of rich syrup.

1492

1 1⁄2 oz Rye
3⁄4 oz Campari
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1 ds Bitters, Bittermens Xocolatl Mole
1 ds Bitters, Angostura Orange
1 pn Salt, Maldon
1 twst Lemon peel
Instructions

Stir with ice. Strain into heavy rocks glass over large ice cube. Twist, rim and garnish with lemon peel. Sprinkle salt over cube.

Notes

You can sub bourbon for rye, or orange peel for lemon.

History

Part 1794, part Little Giuseppe.

Yields Drink
Year
2011
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(18 ratings)
From other users
  • Made with Rittenhouse, Regans, lemon twist. With bonded rye, booziness to match the bitterness. Appealing fruity nose. This is extremely close to the 1794.
  • Excellent use of campari
  • High West Midwinter Night's Dram Rye — ★★★★★
  • Good, friendlier than Boulevardier.
  • Pretty nice. I served up. Easy on the chocolate bitters.
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Latin Quarter

2 oz Guatemalan rum, Zacapa 23
1 t Simple syrup
1 ds Bitters, Angostura
1 ds Bitters, Bittermens Xocolatl Mole
3 ds Peychaud's Bitters (house, see note)
1 rinse Absinthe, Vieux Pontarlier Verte
1 twst Lemon peel
Instructions

Fill a double old fashioned glass with ice and a small amount of Absinthe. Stir the Rum, Sugar Cane Syrup and bitters in an ice filled shaker glass. Dump the ice from the old fashioned glass and rotate the glass to ensure that the rinse coats the entire inside of the glass. Strain into the glass.

Notes

Created for Bittermens to promote their Xocolatl Mole bitters. Death and co. House Peychauds is 2:1 Peychauds and Bitter Truth Creole.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Joaquín Simó for Death & Co., New York City
Source reference

http://www.findeatdrink.com/Index/Drink/Entries/2011/3/22_bittermens_re… - also Death and Co. pg 257

Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • Friends like it
  • 3:1 peychaud's to hellfire bitters was excellent! — ★★★★★
  • Tried this with an aged demerara rum and didn't particularly like it. Bitterness dominated. With the spec'ed rum I suspect it'd be better.
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Zachary Pearson commented on 10/25/2014:

Updated this as per the recipe in the Death and Co. book.

Thanks,

Zachary

Heather in Queue

1 1⁄2 oz Gin
3⁄4 oz Bianco Vermouth, Dolin
1⁄2 oz Orange liqueur
1⁄4 oz Fernet Branca
Instructions

Stir with ice. Strain into chilled cocktail glass. Garnish with lemon peel.

Yields Drink
Authenticity
Unknown
Creator
Jackson Cannon; Eastern Standard, Boston, MA
Source reference

http://cocktailvirgin.blogspot.com/2008/11/heather-in-queue.html
All the Gin Joints, Michael Turback

Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • Made with PFDC. A bit medicinal but has an undeniably intriguing finish. A brighter Hanky Panky alternative. — ★★★★
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yarm commented on 12/05/2021:

When we first started going there in 2007, Eastern Standard still had a large stash of Amer Picon (no longer imported due to labeling issues) found in a corner of a distributor's warehouse, and they featured such great drinks like Chuck Taggart's Hoskins Cocktail (gin, Amer Picon, Maraschino, Cointreau, and orange bitters). When they depleted their picon collection, they had unfortunately hooked a loyal bar crowd on these libations and needed to find alternatives for them quick. When a regular named Heather requested a Hoskins in 2008, bar director Jackson Cannon thought on his feet and crafted the Heather in Queue to capture some of those flavors. Other orange spirits besides Bauchant would work here, but the bar loved that liqueur (not to mention other gins and blanc vermouths). Probably the most common orange liqueur to Bauchant would be Grand Marnier but perhaps Pierre Ferrand Dry Curaçao would work great.

Sage Advice

1 1⁄4 oz Gin
1⁄2 oz Aperol
1⁄2 oz Aromatized wine, Lillet Blanc
3⁄4 oz Plain shrub (Strawberry, rhubarb and sage infused, see notes)
1⁄2 oz Lemon juice
1 lf Sage (Large, garnish)
1 ds Peychaud's Bitters (Optional)
1 oz Soda water
Instructions

Shake, strain, chilled coupe or cocktail glass. Top with soda water and garnish.

Notes

To make the sage shrub syrup, combine 1 cup water and 1 cup sugar with 1/2 cup champagne vinegar in a sauce over medium high heat with 1 pint of chopped strawberries and 1 cup chopped rhubarb. Add 15 leaves of fresh sage and simmer till sugar is dissolved and slightly thickend, about 20 minutes. Remove from heat and cool. Fine strain, bottle and refrigerate for up to a month.

Yields Drink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle, WA
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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