Negrino

3⁄4 oz Gin, Magellan Blue
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Campari
1⁄4 oz Fernet Branca
1 twst Lemon peel
Instructions

Stir & strain over fresh ice in an Old Fashioned glass. Twist, rim & drop in the peel. If you prefer to serve it up, flame the peel.

Notes

The Magellan is a softer gin, and is used here primarily for its color and name. If you prefer more gin flavor, increase it to 1 oz. An orange twist works fine here too, but the lemon seems to play a little better with the Fernet.

History

Named for the Italian/Portuguese side of my family. Even though the gin is technically French, Magellan himself was Portuguese, so it seemed like a natural fit for this drink. And the blue hue helps darken it just a touch more.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Christopher Bevins, home bar
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Nice version of the Negroni. Woodyness of the Fernet works really well
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MOJO1229 commented on 4/24/2017:

Little "Negroni." A very apt name for this wonderful drink. The "Negrino" is a somewhat small drink--weighing in at a mere 2 1/4 oz. It's meant to be sipped and enjoyed, slowly. The gin and Campari give this drink a taste similar to a Negroni, but the Punte e Mes and Fernet Branca give the drink a slighty different taste, especially with the lemon twist. For Negroni lovers, the Negrino will be an appreciated diversion. For those who have mixed thoughts about the Negroni, give it a try--the drink is less bitter, especially if you use 1 oz of a top shelf gin. For those who have never tried a Negroni, this drink is a good place to start.

To make this drink, I used Tanqueray Ten (I didn't have the Megellan), and I used a full ounce. Also, I used a shy 1/4 oz of Fernet Branca. And the lemon zest/twist was the icing on the cake. I quickly and easily rated the Negrino at 4.0--almost 4.5. How would yout rate this drink?<br />

Tempest

2 oz Spiced Rum, Old New Orleans Cajun Spice
1⁄2 oz Ginger liqueur, Domaine de Canton
1⁄2 oz Lime juice
1⁄2 oz Egg white
1 Star anise (Flamed with a match or lighter)
4 dr Clove and mace tincture (Arranged around the Star Anise)
Instructions

Assemble all liquid ingredients to a shaker pint. Give the drink a hard dry shake, add ice, and then a full shake, strain into a coup. Flame the star anise, place directly in the center of the drink, and place drops of the tincture on the compass points.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Elliott Beier, Owen & Engine, Chicago, Illinois
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Smoky Nail

2 oz Islay Scotch, Laphroaig 10
1 oz Drambuie
2 ds Bitters, Fee Brothers Lemon
Instructions

Build in a rocks glass with a few ice cubes and stir gently.

History

Because Drambuie couples pretty nicely with blended Scotch, I thought why not try it with smoky Laphroaig. Surely I’m not the first person ever to think of this, but maybe I’m the first to add lemon bitters for balance.

Smoky Nail
2011 Kindred Cocktails
Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
From other users
  • Mine was 2 oz. Ardbeg, 1 oz. Drambue, and 3 dashes Angostura bitters. Very tasty!
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Seven Hills

1 1⁄2 oz Rye, Rittenhouse 100
1⁄2 oz Elderflower liqueur, St. Germain
1 bsp Fernet Branca
Instructions

Shake and serve in chilled cocktail glass. Garnish with orange twist

Notes

Delightful and lingering play of floral sweetness and herbal bitterness carried in a stately fashion on the back of a good rye.

History

The name Seven Hills refers to both San Francisco and Rome. Fernet is at home in both places.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Poop Deck

1 oz Gin
1 oz Blood Orange Juice (gastrique)
2 ds Bitters, Angostura
2 oz Club soda
Instructions

Build over ice, stir gently. Optional blood orange or lime slice garnish

Notes

The blood orange gastrique is from Imbibe: http://imbibemagazine.com/Recipe-Blood-Orange-Gastrique. It is easy to make - small batches consumed quickly are best.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
D Harper
Curator rating
Not yet rated
Average rating
Not yet rated
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Tequila Sage Smash

1⁄2 Lemon (cut into wedges)
6 lf Sage
2 oz Añejo tequila
3⁄4 oz Honey syrup
Instructions

Muddle the lemon, add sage and gently muddle. Add remaining ingredients, shake, strain into ice-filled collins glass, sage bouquet garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Erik Adkins, Heaven’s Dog, San Francisco
Source reference

http://www.imbibemagazine.com/Tequila-and-Sage-Smash-Recipe

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Nameless Cocktail

1 oz Gin, Tanqueray 10
1 oz Elderflower liqueur, St. Germain
1 oz Grapefruit juice
2 ds Hot sauce, Cholula
4 oz Grapefruit soda (homemade, ginger infused)
Instructions

Combine juice, gin, and st germain in an iced shaker. shake and strain into a collins glass filled with crushed ice covered in 2 dashes of cholula. top with grapefruit soda.

History

Riff on The Violet Hour's Part and Parcel and Drink's Agony and Ecstasy

Yields Drink
Authenticity
Unknown
Creator
David Porcaro- The Oakland Art Novelty Company
Curator rating
Not yet rated
Average rating
Not yet rated
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Zachary Pearson commented on 3/29/2012:

Curated to estimate the volume of grapefruit soda used to top the drink.

Savory Pimm's Cup

2 oz Pimm's No. 1 Cup
1⁄2 oz Lime juice
1⁄4 oz Pastis, Herbsaint
4 oz Birch beer
Instructions

Shake pimms, lime, and herbsaint in an iced shaker, strain into iced collins. Top with birch beer and garnish with ramp leaf.

Yields Drink
Authenticity
Unknown
Creator
Sandy Levine- The Oakland Art Novelty Company
Curator rating
Not yet rated
Average rating
Not yet rated
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Zachary Pearson commented on 3/29/2012:

Curated this - I know it's not easy, but we try to avoid "top with" amounts of ingredients due to different sized glassware. I'm assuming that 4 oz of birch beer would almost fill an ice-filled Collins that had 2 3/4 oz in it.

Keyser Soze

3⁄4 oz Gin, Ransom
3⁄4 oz Aperol
3⁄4 oz Orange juice
1⁄4 oz Bénédictine
1⁄2 oz Ghost pepper syrup
Yields Drink
Authenticity
Unknown
Creator
David Porcaro- The Oakland Art Novelty Company
Curator rating
Not yet rated
Average rating
Not yet rated
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zymyrgys commented on 4/05/2012:

How exactly do you make ghost pepper syrup. Done incorrectly this could be a dangerous concoction...

sandynlevine commented on 11/21/2013:

Ghost Pepper Syrup

WEARING GLOVES, coarsely chop 1/4 oz. dried ghost peppers. Add them to 2L of water and bring to a boil. Reduce heat and simmer for 1 hour.* Strain the peppers out and measure how much water you have. Add an equal amount of white sugar and stir until dissolved. Bottle. Remove gloves.

*You'll want to open the windows, turn on a fan, and leave the room.

Gin e Succo

2 oz Gin, Tanqueray 10
1⁄4 oz Lemon syrup (we use a lemon-thyme syrup)
1 oz Strega
1⁄2 oz Lemon juice
1 ? Ginger beer
Instructions

Combine all ingredients except ginger beer in a shaker with ice. Shake and strain into collins glass with ice. Top with ginger beer, garnish with thyme sprig.

Yields Drink
Authenticity
Unknown
Creator
Adrianne Martin- The Oakland Art Novelty Company
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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