Expatriate

1 1⁄2 oz Aromatized wine, Cocchi Americano
1 oz Apple brandy, Lairds Bonded
1⁄2 oz Sherry, Lustau Dry Amontillado
2 ds Bitters, Bitter Truth Celery
1 twst Orange peel
Yields Drink
Authenticity
Unknown
Creator
Ciaran Wiese
Source reference

http://www.tastingtable.com/multipart_element/national/772

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • 1 1/2 laird's 1 cocchi — ★★★★
  • 3.5.
Similar cocktails
jensck commented on 8/14/2016:

Good. Benefits from more dilution than I would have guessed, given the relatively low ABV.

Irish Coffee (Applejack)

2 t Sugar (demerara)
1 oz Apple brandy
7 oz Coffee
3 oz Cream
1 cube Sugar cube
1 pn Cinnamon
1 twst Orange peel
Instructions

Preheat the mug, add the sugar and the brandy.

Fill the mug with coffee, leaving room for cream. Give it a quick stir and make sure the sugar is dissolved.

Pour cream into a shaker with ice and a sugar cube and shake. Using a spoon, layer it on top.

Garnish with grated cinnamon and an expressed orange peel.

Yields Drink
Authenticity
Authentic recipe
Creator
Troy Sidle variation from the WaPo
Source reference

http://online.wsj.com/article/SB100014240529702035136045771447618723813…

Curator rating
Not yet rated
Average rating
Not yet rated
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Crazed Fruit

1 oz Rhum Agricole, Rhum JM Blanc
1 oz Bianco Vermouth, Dolin
1 oz Ramazzotti
1 ds Peychaud's Bitters
1 ds Grapefruit bitters, Fee Brothers
1 Orange peel
Instructions

Stir, strain, orange peel garnish

Notes

This tastes like a persimmon to me. Am I crazy?

Yields Drink
Year
2012
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(20 ratings)
From other users
  • I definitely got the persimmon.
  • Must make
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Dan commented on 4/12/2012:

Wow, that sounds like a nice cocktail. I finally finished my bottle of Bianco. I wonder if Bonal Gentiane-Quina could be substituted? I love JM Blanc. I need to find another bottle.

Zachary Pearson commented on 4/12/2012:

Dan,

Bonal isn't substitutable for any vermouth - it's more like Cocchi Americano + Oloroso sherry.

Thanks,

Zach

bza commented on 4/12/2012:

Hmm, that might be on the sweeter side, but I think as a separate drink it could work. Or maybe half bonal/half dry vermouth? Bianco is great for a handful of drinks (especially Eyeore's Requiem) but not as versatile as regular sweet/dry vermouths.

They have JM Blanc at liquor world in Porter. It's the best white rhum agricole for cocktails, I think, as it's assertive but not INSANE like some of the others I've had, like the Duquesne bottle I have that is awesome but completely overpowers any other ingredients.

Dan commented on 12/21/2012:

Still no bianco, so I made this with dry vermout h. Very nice and not, to my taste, too dry. I'm not sure about the persimmon, but it's a fruity drink with no strong fruit ingredient.

bza commented on 12/22/2012:

This is one of the few drinks I've made up that I go back to on a regular basis - basically whenever I have a bottle of bianco open. I'll have to try it with dry vermouth - actually, dry vermouth and rhum agricole makes a lot of sense to me, although that's a dry starting point for any cocktail.

East Indian Negroni

2 oz Rum, Banks 5 Island
3⁄4 oz Campari
3⁄4 oz Sherry, Lustau East India Solera
1 twst Orange peel
Instructions

Stir, strain, 1 large ice cube, orange twist

Yields Drink
Authenticity
Unknown
Creator
Jim Meehan, PDT, NYC
Source reference

http://www.foodrepublic.com/2011/05/12/east-indian-negroni-cocktail-rec…

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Used Pedro Ximenez sherry. Worked.
  • I Split the base with Appleton Reserve and El Dorado 3yr. Excellent, but extremely rich. Great candidate for experimenting with rums. I want to try 1/2 oz of the base of something high proof like wray or rum fire.
  • also listed a 2:1:1 ratio & differing rums (unaged rhum agricole)
  • The sherry makes this drink. It's well-balanced and the campari mellows out in very nice ways.
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Damp Pavement

1 1⁄2 oz Islay Scotch
1 t Allspice Dram
3 oz Water
1 oz Ginger syrup
3⁄4 oz Lemon juice
1 twst Orange peel
Instructions

In a sauce pan add water, lemon juice and ginger syrup and simmer till piping hot. Stir in scotch and allspice dram and pour into a pre-heated mug. Garnish with an orange peel.

Notes

A great rainy day cocktail.

Yields Drink
Authenticity
Authentic recipe
Creator
Jeffrey Morgenthaler
Source reference

http://liquor.com/articles/rainy-day-cocktails/?utm_source&utm_medium=f…

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Wounded Swede

1 oz Oude genever, Bols
1 oz Bonal Gentiane Quina
3⁄4 oz Herbal liqueur, Jeppson's Malort
3⁄10 oz Cherry Liqueur, Cherry Heering
1 twst Orange peel (Discard after use)
Instructions

Combine all ingredients except the orange peel into your shaker pint. Stir, strain into a chilled rocks glass. Express the orange peel and discard.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Elliott Beier, Owen & Engine, Chicago, Illinois
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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  • The Grand Wazoo — Gin, Herbal liqueur, Amer Picon
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  • TimeSet — Gin, Herbal liqueur, Peychaud's Bitters, Pineapple juice
  • Good Ol' Clive — Gin, Herbal liqueur, Aromatized wine, Lime cordial
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Shawn C commented on 4/29/2024:

I was expecting a really bitter kick with this much Malort, but the drink proved to have well-balanced bitterness with a very long wormwood finish. The gentle malt, subtle cherry, and broader grape/gentian of the Bonal create a fine flavor body to contrast with the ensuing finish. It is a solid 4+ on flavor alone, but doing that with this much Malort earns style points, so I am giving it a 5.

Frost on the Blossoms

2 oz Bourbon, Elijah Craig
3⁄4 oz Dry vermouth, Dolin
1⁄4 oz Cherry Liqueur, Cherry Heering
2 dr Bitters, Bittercube Cherry Bark Vanilla
2 dr Bitters, Urban Moonshine Maple Bitters
2 bsp Maple syrup
Instructions

Combine all ingredients, add ice, stir, strain into chilled cocktail glass.

Notes

Bourbon and cherry upfront provides a nice balance of sweet and dry. The maple comes through during the finish and is balanced by the dryness of the vermouth. Grade B pure maple syrup is preferred.

History

A tribute to spring in the eastern USA...a delicate balance between the warm days that lead the cherry trees to bloom and the cool nights that lead the maples to concentrate their sweet syrup.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
egilmore
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Dry Smoked Cocktail

2 oz Blended Scotch, Johnnie Walker
3⁄4 oz Sherry, Lustau Dry Amontillado
1⁄4 oz Scotch, Talisker
1 ? Brandied cherry
Instructions

Combine scotches and sherry and stir. Strain into chilled coupe glass. Garnish with cherry.

Notes

Nose is medicinal and iodine; reflective of the single malt. Initial tastes is dry and medicinal with gradual sweetness. Slight woody undertones.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
egilmore
Curator rating
Not yet rated
Average rating
Not yet rated
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It's a Dry Heat

1 1⁄2 oz Mezcal, Sombra
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Ramazzotti
1 t Hellfire Habanero Shrub, Bittermens
1 Orange peel
Instructions

Stir, strain, flame orange peel and discard

Notes

I put a dropper's worth of the shrub in, which is about a teaspoon I guess. Just use it to taste, and then when it seems just right, add a little more.

Yields Drink
Year
2012
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • I replaced the bitters with 1/4oz Ancho Reyes and a bit of habanero pepper sauce I had around, chosen from a selection of three. — ★★★★★
  • Hints of coal tar. Delicious and complex. Used Scrappy's orange bitters and a lemon peel, but would be even better with an orange peel. — ★★★★★
  • About a bar spoon of Hellfire shrub — ★★★★
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It Only Hurts the First Time

1 1⁄2 oz PInk grapefruit juice
1 oz Gran Classico
1⁄2 oz Cynar
1⁄2 oz Maurin Quina
Instructions

Stir with ice to combine - not so much for chilling/dilution - this chould be cool, not cold. Strain into a spirits glass (something with a bowl).

Notes

This is a proof-of-concept for an upcoming article. It builds a cherry-like accord between the juice, Gran Classico and Maurin Quina.

History

Made for TDN: Double Entendre 4/5/12

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
4.5 stars
(6 ratings)
From other users
  • Excellent. Floral. Light — ★★★★
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Dan commented on 4/06/2012:

This was excellent. My wife took the glass from me and kept it. I suspect it would work well with white grapefruit juice, too -- maybe even better, depending upon the sweetness of the fruits. I was surprised at how floral it is. The combination really brings out the floral nature of Gran Classico, which Campari lacks. It is also useful as a low-alcohol cocktail. Between the alcohol and the bitterness, it is pleasantly slow-sipping -- perfect for a relaxing afternoon where you might have more than one drink. Yet it drinks like a cocktail, rather than a super-light aperitif.

Zachary Pearson commented on 4/06/2012:

Dan,

I'm glad y'all liked it - I have a feeling this could be a long drink as well - strain into an ice-filled Collins and top with 3-4 oz of sparkling water.

Thanks,

Zachary

mahastew commented on 4/06/2012:

I'm looking forward to trying this one. I'd also love some more good recipes that include Maurin Quina, if anyone would like to share.

Zachary Pearson commented on 4/17/2012:

Christina,

Glad you like it - this was one of those "I'm staring at the liquor cabinet and I have no idea what to make" drinks that turns out to be a happy accident. It's definitely session-y: low alcohol, and bitter enough to force sipping. I think the important thing is not to stir it too long, and if you can, serve it in a small wineglass. I have a set of spirits tasting glasses from Pier One that are sharply tapered at the top and hold about 7 oz total.

Thanks,

Zachary

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