Juniper Flip

1 1⁄2 oz Gin, Bombay Sapphire
1⁄2 oz Elderflower liqueur, St. Germain
1 bsp Wild hibiscus syrup
3⁄4 oz Grapefruit juice
1 ? Whole egg (Or just the white, preference)
Instructions

Combine in a pint glass with ice. Shake vigorously for 20 seconds and strain into a chilled cocktail glass. Garnish with an edible wild hibiscus flower if you like.

Picture of Juniper Flip
2011 Kindred Cocktails
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Authenticity
Your original creation
Creator
Scott Diaz, Seattle, WA
Source reference

http://cocktailenthusiast.com/2011/01/05/juniper-flip-cocktail-recipe/
Mentioned in TIME Magazine March 26th issue 2012, pg 56

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  • To try
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  • Double Barrel Winchester — Gin, Old Tom Gin, Navy strength gin, Elderflower liqueur, Bitters, Grapefruit juice, Lime juice, Grenadine, Ginger syrup

I tweaked the recipe slightly after making this a few more times. I felt using a whole egg was a bit too thick for the delicate gin and decided an egg white would suffice to get that frothy effect I was looking for.

Changed back to whole egg, while both are great the version with the whole egg was ulimatley used.

Santa's Little Helper

2 oz Bourbon, Buffalo Trace
3⁄4 oz Averna
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Simple syrup (Nutmeg Simple Syrup, see 'Notes')
1⁄4 oz Heavy cream
1 ds Bitters, Angostura
Instructions

Shake ingredients with ice and double strain into a chilled cocktail glass.

Notes

Add 4oz water and 4oz sugar to a small saucepan and heat until sugar is fully incorporated. Wrap a whole nutmeg in a bar towel and smash with a meat mallet or heavy pan. Add crushed nutmeg to the saucepan, stir, and remove from heat. Allow to cool to room temperature and store in an airtight container in the refrigerator.

Picture of Santa's Little Helper
2011 The Venture Mixologist
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Authenticity
Your original creation
Creator
Zach
Source reference

http://theventuremixologist.blogspot.com/2011/11/eggnoggin.html

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3.5 stars
(3 ratings)
From other users
  • Used freshly ground nutmeg instead of syrup. Very wintery and seasonal. Taste is a easy 4. The cream curdles and the appearance if that of swampwater which lowered my score. Skip the cream next time?
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  • Country Life #2 — Bourbon, Sweet vermouth, Jamaican rum, Bitters, Orange peel
  • Sabotta Dusk — Rye, Cognac, Sweet vermouth, Averna, Bitters
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Victorian

3⁄4 oz Elderflower liqueur, St. Germain
3 ds Grapefruit bitters, Scrappy's Grapefruit
3 oz Champagne, Veuve Clicquot
1⁄4 oz Simple syrup
1⁄2 oz Lemon juice
3⁄4 oz Lemon vodka (Charbay Meyer Lemon)
Instructions

Shake, strain, flute, garnish with a lemon twist.

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Creator
Scott Diaz, Seattle, WA
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(4 ratings)
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  • Sparkling- sweet, sour
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Nice catch and sorry for the confusion...The vodka is now added.  Cheers.

Two Birds

2 oz Rye, Sazerac
3⁄4 oz Aperol
1⁄2 oz Sweet vermouth
1⁄4 oz Crème de Cacao
2 ds Peychaud's Bitters
Instructions

Stir well with ice and strain into a chilled cocktail glass. Twist a piece of orange peel over the drink and use as garnish.

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Authenticity
Authentic recipe
Creator
Paul Clarke, Seattle, WA
Source reference

The Cocktail Chronicles
http://www.cocktailchronicles.com/2009/05/18/30mouhwait-make-that-mx30-…

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4 stars
(38 ratings)
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  • I like another dash of Peychaud bitters to offset the sweetness. — ★★★★
  • Lovely, but creme de cacao overpowers other flavors somewhat. Not sure I'd back off all the way to 1/8 oz but def consider a scant pour.
  • All ingredients contribute nicely (even the Creme de Cacao). Lovely color. I used Carpano Antico as Vermouth, which works well with Rye (George Dickel for me).
  • try 1-.25-.25-.25
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As per suggestion, tried with mole bitters instead of Peychaud's. An excellent, balanced cocktail. A sweeter, more straightforward orange/chocolate companion to the El Nacional in my opinion.

Very nice. I like this with an additional dash of Peychaud bitters to offset the sweetness.

Bolero Cocktail

1 oz Dark rum
1 oz Brandy
1⁄2 oz Orange juice
1 oz Lime juice
1⁄2 oz Simple syrup
Instructions

Shake and strain into a chilled cocktail glass

YieldsDrink
Year
1950
Authenticity
Authentic recipe
Source reference

Gary Regan's The Joy of Mixology

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3 stars
(5 ratings)
From other users
  • Autumn ish. Tasty. A little sweet and boozy. — ★★★★
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Bennett Cocktail

2 oz Gin
1 oz Lime juice
1⁄2 oz Simple syrup
1 ds Bitters, Angostura
Instructions

Shake and strain into a chilled cocktail glass

YieldsDrink
Year
1930
Authenticity
Authentic recipe
Source reference

Gary Regan's The Joy of Mixology

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4 stars
(4 ratings)
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  • *A little too sweet? Needs adjusting, maybe no simple syrup
  • The other version I have seen is 2oz gin, 3/4oz lime juice, 3/4oz simple syrup and 2 dashes angostura bitters
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Canoy commented on 7/04/2015:

Monkey 47 and jasmine simple syrup worked very well.

Elysium

1 1⁄2 oz Grapefruit Vodka (Deep Eddy)
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Aperol
1⁄2 oz Lime juice
Instructions

In a pint glass with ice, combine all ingredients. Shake and strain into a chilled cocktail glass. Garnish with an even layer of Orange-Ginger Foam.

Notes

Combine 3/4 cups orange juice, 1/4 cup skim milk, 2 oz Simple Syrup and 1 oz ginger liqueur to a blender. Blend for 5 seconds. Add 2 egg whites, blend for 2 seconds. Pour into a whipping container and use according to manufacturers directions.

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Creator
Scott Diaz, Seattle, WA
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4.5 stars
(4 ratings)
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Curated slightly - we assume you're using fresh ingredients and not concentrates, pre-made mixes, or other ingredients of dubious provenance. Changed Fresh Lime Juice to Lime Juice.

Early Bird (Scott Diaz)

2 oz Bourbon, Maker's Mark (Bacon fat infused - see note)
1 Egg white
1 bsp Maple syrup
1⁄2 oz Vanilla liqueur, Navan
Instructions

Combine all ingredients in a pint glass with ice. Cover and shake vigorously for 15 to 20 seconds. Strain into a chilled Old Fashioned glass with large ice cubes. Garnish with a maple bacon strip.

Notes

Take a 750 ml bottle of Maker's Mark and 3 ounces of bacon fat. Combine cooled bacon fat and Bourbon in a large pitcher. Place at room temperature for about 6 hours. Place upright in a freezer and chill until the fat rises and solidifies into a sold disk. Remove from freezer and toss away fat. Double strain into a container that can use a pour spout. Keep for up to 4 weeks.

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Scott Diaz, Seattle, WA
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Curated: Moved Bacon fat infused from ingredient to processing. Folded in the former cocktail "Bacon Fat Infused Bourbon" into the notes section to give instructions. Changed Navan to a brand of vanilla liqueur.

The Lady Gin Fizz

1 oz Soda water
1 1⁄2 oz Gin, Hendrick's
1⁄2 oz Aperol
1⁄4 oz Rose Geranium Liqueur, BroVo
1⁄2 oz Simple syrup
1 ? Egg white
1⁄2 oz Grapefruit juice
6 dr Bitters (Bittermans Burlesque)
1⁄2 oz Lime juice
Instructions

In a pint glass add all ingredients except soda water. Cover and shake vigorously for 15 to 20 seconds. Add ice, shake vigorously for 20 seconds more. Strain into a chilled goblet or delmonico glass with no ice. Top with soda water and garnish with a cucumber slice and lavender sprig.

Notes

You could also substitue St. Germain for the BroVo liqueur.

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Creator
Scott Diaz, Seattle, WA
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3 stars
(1 rating)
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Curated slightly to remove confusion - the BroVo is a rose geranium liqueur, not one that's rose and geranium.

La Fresa Cocktail

1 1⁄2 oz Tequila, Sauza Hornitos
1⁄2 oz Lime juice
2 ? Strawberry (Each cut up)
1 bsp Balsamic Vinegar
2 oz Lemon soda, San Pellegrino (Limonata)
1⁄4 oz Agave syrup
Instructions

Muddle strawberries, simple syrup and balsamic, add lime juice, tequila and ice. Shake and fine strain into an iced double Old Fashioned rimmed with Cumin Salt. Top with Limonata. And garnish with a lime wheel.

Notes

To make the Cumin Salt mix toghether 1 cup Margarita salt, 2 Tbs ground cumin and 1 Tbs ground coriander. Cover and keep in a dry container for up to 6 months.

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Altered recipe
Creator
Scott Diaz, Seattle, WA
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(2 ratings)
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  • Tequila, lime, strawberries, balsamic
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I think here it's best to use a really quality aged Balsamic. It will lend sweetness to the beverage that might end up being a little tart, especially if your strawberries are a little unripe.

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