Dante's Requiem

2 oz Rye
1⁄2 oz Bénédictine
1⁄2 oz Herbal liqueur, Green Chartreuse
1 bsp Campari
2 ds Fernet Branca
Instructions

Combine, ice, stir,strain, coupe. No garnish.

Notes

A play on Ted Kilgore's Purgatory.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Scott Diaz, Seattle, WA
Curator rating
4 stars
Average rating
4 stars
(43 ratings)
From other users
  • .25 Benedictine .25 chartreuse .5 Campari Barspoon Fernet
  • Good drink: strong & sweet. Did Dante write a requiem? — ★★★★
  • Too sweet, dial back Benedictine
  • Nicer color than I expected (clear amber). Chartreuse is strong, but ultimately this is well balanced: every ingredient has its chance. Maybe the Benedictine could be taken down a notch. — ★★★★
  • Very nice. Upped Campari to 1/2 oz and Fernet to 1/4 oz. A touch sweet and big. Maybe scale liqueurs back to 1/3 oz.
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Zachary Pearson commented on 1/29/2012:

Scott,

I fixed the spelling of the Chartreuse, which might be the reason it wasn't coming up in the database search.

Thanks,

Zachary

laerm commented on 12/09/2015:

This cocktail is shockingly well-balanced. A work of genius.

carbenoid commented on 12/13/2015:

Clever clever clever. The Chartreuse fits in perfectly.

Jmmrad commented on 2/02/2018:

Made this with B&B instead of Benedictine (it’s all we had) and I think it mellowed it out a bit, not as sweet as others complained. Very herbaceous and sweet enough. It looked naked without some garnish so we added an orange peel twist, it complemented the herbaceousness!

sjdiaz21 commented on 2/09/2018:

I've seen comments about the sweetness level of the cocktail, and I can see how it can get a tad sweet for some tastes, but the key is to use an over proof rye like Rittenhouse 100 to help balance with a bit more alcohol.  Definitely dial back the benedictine and chartreuse to 1/4 or so if you are don't have an over proof rye on hand.

supcake commented on 5/27/2022:

Swapped the Chartreuse for Suze and the dashes of Fernet with Fee Brothers Black Walnut Bitters. Strong and sweet drink, but not too sweet! Used Rittenhouse (100 proof) rye which I feel helped balance things.

kadabe commented on 8/05/2023:

This is very good. However, I didn’t like it with Rittenhouse (which others here recommended), even though Rittenhouse is a go-to rye for me. I found Knob Creek rye to work best. It lent a good amount of spice, and at once stood up to and melded nicely with the other boldly flavored spirits.

The Leaf Puller

1 1⁄2 oz Demerara Rum, El Dorado 12
1⁄2 oz Orange juice
1⁄4 oz Orgeat
2 ds Bitters, Fee Brothers Whiskey Barrel Aged
Instructions

Build in a double old fashion glass over cracked ice. Garnish with a blood orange wheel.

Notes

A playful riff on the Hukilau cocktail.

Picture of The Leaf Puller
Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Jerry Ciesielski
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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noksagt commented on 11/15/2020:

Presumably, that should be 2 dashes of bitters?

Coffee Cocktail

2 oz Ruby Port
1 oz Brandy
1 t Sugar
1 ? Whole egg
1 ? Nutmeg (Garnish)
Instructions

Combine ingredients, dry shake for 10 seconds. Add ice and shake vigorously, strain into a small goblet.. Garnish with freshly grated nutmeg.

History

1st appeared in Jerry Thomas' 1887 Bartenders Guide

Yields Drink
Authenticity
Authentic recipe
Source reference

Vintage Spirits and Forgotten Cocktails.
http://shakestrainandsip.blogspot.com/2012/01/thoughts-on-important-ing…

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Dec 2021: Tried with 1 1/2 Tawny Port, 1 Pierre Ferrand Cognac and 1/4 Simple Syrup (per Death & Co). Try with ruby port next time. — ★★★
  • Good but there are much better flips — ★★★
  • 12/24/17: Made with Hennessy VS and Fonseca Bin 27. Would like to try without the sugar next time.
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Swamp Zombie

1 1⁄2 oz Cachaça
1 1⁄2 oz Light rum
3⁄4 oz Melon liqueur, Midori
1⁄3 oz Simple syrup
1⁄2 oz Falernum
1⁄2 oz Grapefruit juice
1 ds Bitters, Angostura
6 dr Pastis, Herbsaint
1⁄2 oz Lime juice
2 spg Mint
Instructions

Put ingredients into blender with 4 oz crushed ice. Blend at high speed for 10 seconds. Pour into glass and garnish with mint sprig.

Picture of Swamp Zombie
2011 Kindred Cocktails
Yields Drink
Year
2010
Authenticity
Your original creation
Creator
Hale Ka'a Tiki Lounge, San Diego, CA (USA)
Curator rating
Not yet rated
Average rating
Not yet rated
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The Smoked Rose

2 oz Blended Scotch (Black Grouse)
3⁄4 oz Lemon juice
1⁄2 oz Grenadine (homemade)
1⁄2 oz Aperol
1⁄2 Egg white
1 ds Bitters, Bittermens Xocolatl Mole
Instructions

Dry shake all ingredients in mixing tin, add ice, shake until well chilled, double strain into chilled cocktail coupe.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Scotch Flirting

1 1⁄2 oz Speyside Scotch, Glenfiddich 18
1⁄2 oz Raspberry liqueur
2 t Maple syrup
Instructions

Shake all ingredients with ice, strain into martini glass.

Scotch Flirting, garnished with a black cherry
Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Zhuoran Wang,
PhD in Computer Science,
Bartender - UKBG Certificate.
Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
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A.Martini commented on 10/13/2020:

Glenfiddich 18: straight is better. My opinion, off course...

Foggy Notion

2 oz Gin, Plymouth
1⁄4 oz Triple sec, Cointreau
1⁄4 oz Simple syrup
1⁄4 oz Lime juice
3⁄4 oz Sherry vinegar (blackberry infused)
Instructions

Shake all but vinegar with ice.
Strain onto rocks or crushed in a rocks glass, depending on your level of tart vs. Quench. Top with vinegar, which should fall to the bottom making the first sip bracing and subsequent sips sweeter... Its fun!

Notes

For the vinegar i used blis IX; a nine year bourbon-maple barrel aged sherry vinegar. The tart vs quenching question should be asked before deploying such a cocktail. What sort of drinkers have you and what do thy like.... If a very tart shrub would get sent back by even one guest... Serve it o'er crushed and save the ace in the hole(o'er rocks) for someone who really wants to pucker.... That'll save you from pouring more vinegar... Stuff aint cheap!
for the vinegar i took a wide mouthed 500ml bottle and filled it to the top with the freshest and sweetest blackberries i could find. than fill said bottle thusly with as much sherry vinegar as i could fit. let sit for at least 11 days and indefinately. dont use it till the fruit takes the sharpness of of the vinegar. itll still be tart, but just less sharp. my bottle has been sittin on the fruit since late november. ill try to put it in the background when i upload a pic.

History

A guest started asking me when i would make another shrub right after i rolled out the first one.... It took a while(sorry, paul) but it is done.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
David Porcaro, the Oakland Art Novelty Company Ferndale(N of Detroit) Mi
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Zachary Pearson commented on 1/24/2012:

David,

If you'd rather have the vinegar be correct (Sherry Vinegar, Blis IX), I can do that. Do you have a ratio and instructions for the blackberry infusion? I'll add it to the notes.

Thanks,

Zachary

Dan commented on 1/24/2012:

I added sherry vinegar for this recipe

summer with andy

2 1⁄4 oz Bourbon, Old Weller Antique 107
7⁄8 oz Lemon juice
2⁄5 oz Demerara syrup (rich syrup, 2:1)
2⁄5 oz Ginger syrup
1 bsp Ginger (preserves or marmelade)
6 dr Bitters, Angostura
Instructions

'dissolve' ginger with juice(it wont totally melt).
add your strong whiskey and sugar.
shake like hell. strain into rocks glass o'er crushed up ice cubes with a juicy wheel of lemon. drip bitters atop, the aroma is pleasant. or shake em inside, dealers choice.

Notes

Limit 2 per customer, please!

History

Andy asked me to make something with bourbon, bitters, lemon and ginger.... So i did. This is it.
He said it tasted like summer... I said, is she cute? since summer for andy sounds cheesy and summer with andy sounds nostalgic, that's what its called.
Miss you buddy.happy diving!

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
David Porcaro, the Oakland Art Novelty Company Ferndale(N of Detroit) Mi
Curator rating
Not yet rated
Average rating
4.5 stars
(6 ratings)
From other users
  • Save for summer
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Gun Club Shrub

2 oz Gold rum, Matusalem Classico
3⁄4 oz Pineapple juice
1⁄2 oz Orange oleo-saccharum (see note)
1⁄4 oz Triple sec, Cointreau
1⁄2 oz White balsamic vinegar, Old World Olive Press (coconut infused)
Instructions

Combine all ingredients except the vinegar in a shaker and shake. Strain into a rocks glass with fresh ice. Float vinegar on top. Garnish with half orange wheel. Smile.

Notes

This is an insanely bright and gently balanced beverage. If you are trying to recreate using a different vinegar with higher acidity be sure to adjust the sugar and alcohol accordingly.

To make the oleo-saccharum: in tupperware or a zip-top bag combine 1.25 cups sugar and the peel (no white pith) of 2 oranges. Muddle the zest into the sugar until the sugar is moist, and remove the zest.

History

Created at the oakland for the owop in summer 2011

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
David Porcaro, the Oakland Art Novelty Company Ferndale(N of Detroit) Mi
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
From other users
  • You never forget your first
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Zachary Pearson commented on 1/24/2012:

Hi David,

Thank you for posting this cocktail. I cleaned things up a bit - First, let me invite you to read the Style Guidelines, which are very helpful if you're learning how to input cocktails into the database correctly.

I did the following: removed "fresh squeezed" from the pineapple juice - we assume all juices are fresh. It makes the cocktail much easier for people to read if each ingredient is on one line, so I moved the instructions for the oleo-saccharum from the cocktail itself into the notes section. I made Cointreau a brand of Triple Sec instead of Curaçao. I removed most of the note from the white balsamic, which included the Old World Olive Press website. Finally, I cleaned up the instructions for making the drink. 

Thanks,

Zachary

Black Rainbow

4 oz Ale, New Holland Dragon's Milk Ale
3⁄4 oz Rye, Bulleit (honey ginger infused)
1 Egg white
6 dr Chicory bitters
Instructions

Pour stout into rocks glass. Dry shake rye with egg white, add crushed ice, then hard shake about 45 seconds.
Float honey ginger egg foam over a bar spoon slowly at first with a quick drop to form the middle layer.
Drop chickory bitters onto the top of the drink, in a star or hex or triangle if you like, but NEVER a smiley face.

Notes

The final beverage should look like it goes from black as the abyss on bottom and billowy white clouds atop with luscious brownish bubbly layers in between.Very rich and light, dessert like and somewhat sweet.

To make the honey-ginger Rye, take 10 oz by weight of honey with 50-65 grams thin sliced ginger and infuse with 16 oz rye for at least 4 hours, but up to 24.

History

I made this after i read about the early colonial 'flip' that used whole eggs, high gravity ale and varied spices from publican to publican, but always cooked with a fire poker and flipped between two heavy mugs and fortified with a spirit. Also oft served with a chunk of bread in it to be nutritive as well as cure what ailed you. I wanted a more modern approach and and something a little more quenching and less burnt and gross. Here you go....now go invent your own!

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
David Porcaro, the Oakland Art Novelty Company Ferndale(N of Detroit) Mi
Source reference

directly inspired by article from zymurgy, spring-summer 2011

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • ... what can i say
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Zachary Pearson commented on 1/24/2012:

Curated this: Moved instructions for making the infused rye to the notes section, changed the type of beer to Ale (instead of Stout - New Holland calls their beer an Ale). Removed shaking instructions from the egg white entry. Changed bitters from House made to Homemade. Do you have a recipe you'd like to share for them? 

Do you shake the egg white and rye just for the foam it creates, or is the rye added to the drink? 

purple gangsters commented on 1/24/2012:

thanks for your help.
its just a foam that add another layer and texture to what the stout brings. this is a heavy and strong (10%abv) beer.
chicory bitters recipe will follow shortly.

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