The French Connection

1 1⁄2 oz Tequila, Herradura
1⁄2 oz Mezcal, Sombra
1⁄2 oz Applejack, Lairds
1⁄2 oz Herbal liqueur, Green Chartreuse
Instructions

Stir with ice. Strain into chilled rock glass over large cube of ice.

Notes

Any smokey Mezcal will work. Herradura reposado.

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Your original creation
Creator
Sandy De Almeida, Gladstone hotel, Toronto
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  • 1 1⁄2 oz Tequila, Herradura 1⁄2 oz Mezcal, Sombra 1⁄2 oz Applejack, Lairds 1⁄2 oz Green Chartreuse 2 dr Bitters, Tobacco (caution!)
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  • Airbag — Reposado Tequila, Sweet vermouth, Batavia Arrack, Mezcal, Allspice Dram, Bénédictine, Chocolate bitters
  • Smokin' Barrel — Tequila, Islay Scotch, Sweet vermouth, Bénédictine, Bitters
  • The Battalion Three — Bourbon, Chicory Liqueur, Sweet vermouth, Mezcal, Bitters, Orange peel

Just as fair warning -- tobacco is incredibly dangerous to use in an alcohol extraction, especially without being able to tell how much nicotine you're extracting, and the LD 50 for nicotine is very low. Giving tobacco infused alcohol to non-smokers can cause all sorts of problems, as people unaccustomed to nicotine can react very badly to the stuff.



Sandy, I've heard of that, but don't have access to it. I really want to try the Ted Breaux "Perique", which again.... heard of, don't know if it exists. 

The article about tobacco references that AoD article, which is a great summation of the what people know about tobacco infusions. 

Thanks,

Zachary


Nation Of Two

Instructions

Muddle peppercorns in bottom of mixing glass. Add rest with ice. Stir and double fine strain into chilled coupe. Or neat into chilled old fashioned glass. lemon zest.

YieldsDrink
Authenticity
Your original creation
Creator
Sandy De Almeida, Gladstone Hotel, Toronto.
Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • added more the bourbon (extra oz) plus heavy on the peppercorns.
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There is a lot going on, the pepper is nice as complexity. Used buffalo trace bourbon which is already a little peppery, so that add to it.


MoJo Hannah

1⁄2 oz Campari
1⁄2 oz Aperol
2⁄3 oz Amaro Nonino
1 rinse Scotch, Laphroaig
1 twst Grapefruit peel (zest, as garnish)
Instructions

Rinse chilled old fashioned glass with Laphroaig. Stir rest in a mixing glass. Strain neat into prepared glass. Grapefruit zest.

YieldsDrink
Authenticity
Your original creation
Creator
Sandy De Almeida, Gladstone Hotel, Toronto.
Curator rating
Not yet rated
Average rating
4.5 stars
(17 ratings)
From other users
  • Delicious. Boozy. Scotch aroma fades after a bit (which is good).
  • Follow this bartender!
  • Used the older Centinela and this rocked. Fruity agave really came through and the liqueurs complemented nicely.
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Dan commented on 11/12/2011:

Curated to tweak ingredient list to correspond to instructions and notes.


Cul de Sac

Instructions

Prepare like an old fashioned. Muddle the sugar cube with the Fernet in a chilled old fashioned glass. Press out the oils on the grapefruit zest with your muddler. Add the rum, tequila and Chase Elderflower liqueur. Add ice. Stir well.

Notes

This cocktail does not work as well with St Germain. If St Germain is all you can find, cut the Fernet down slightly.

YieldsDrink
Authenticity
Your original creation
Creator
Sandy De Almeida, Gladstone Hotel, Toronto.
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Dan commented on 11/12/2011:

Curated to add Chase as a preferred brand. It does not appear to be imported into the US.


Well, I'm from Canada. But like I said, give it a try with St. Germaine and cut the Fernet to taste. I first made it with St. Germaine. I liked it better with Chase and it's cheaper, that's all.


25th Hour

Instructions

Stir with ice. Strain into chilled coupe. Lemon zest.

Notes

I used a LBV port, but also works nicely with a tawny ten.

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
Sandy De Almeida, Gladstone Hotel, Toronto
Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
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Did this with a Hakushu 12 and a 10 YO tawny. Incredibly well balanced with a layer of smoke on top. A surprising combination of flavors that works incredibly well. Precision is key here. I went a touch heavy on the maraschino and it really affected the balance.


HallA commented on 2/07/2022:

probably actually a 3.5. Nice balance, good smoke and the raisin-ey note from the port is cut nicely by the scotch. Tried with highland park 12 and a splash of Wee Beastie.


The Raging Bull

1 oz Tequila
1 oz Aquavit
1 oz Averna
1 twst Orange peel (as garnish)
Instructions

Stir with ice. Strain into chilled coupe. Orange zest.

Notes

Tromba Tequila Blanco, Aaborg Aquavit.

YieldsDrink
Authenticity
Your original creation
Creator
Sandy De Almeida, Gladstone Hotel, Toronto
Curator rating
Not yet rated
Average rating
3.5 stars
(12 ratings)
From other users
  • The xocolatl bitters mentioned in the comments did elevate this.
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<br />
<p>
This "Raging Bull" does not rage; it goes down oh so smoothly. By itself, Aquavit does not have a pleasant taste, but I knew from experience, tastes can be decieving. I used three top shelf ingredients (plus a surprise ingredient) to make this drink. Cabo Wabo anejo tequila, Linie Aquavit, and Averna, plus the orange zest made up the libation. It was great, with no one ingredient overwhelming the others. It went down very easily and smoothly.

But, on a hunch I added one other ingredient (my surprise ingredient). I added a dash of Bittermens Xocolatl Mole, which added subtle smoothness and depth. There was no chocolate overtone, but an additional dash would probably give it. With or without the bitters, I found this to be a great drink, and one I rated 4.5. Drink up, but drive responsibly. </p>


I took the Averna down to 3/4oz and bumped the aquavit to 1.5oz. Less sweet and a little more caraway forward.


Full Metal Jacket

1 oz Averna
1 twst Grapefruit peel (as garnish)
1 twst Lemon peel (as garnish)
Instructions

Stir with ice. Strain into chilled coupe. Zest with Grapefruit and lemon peel. If you have large cubes of ice, you can also serve it over one large cube in a double old fashioned glass.

Notes

Flor de Cana 5yr.

Picture of Full Metal Jacket
2011 Kindred Cocktails
YieldsDrink
Year
2009
Authenticity
Your original creation
Creator
Sandy De Almeida, Gladstone Hotel, Toronto
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • +1 for chocolate bitters
  • Tried Amaro Montenegro; was a bit funky. Subbed in Rhum Barbancourt for Flor de Cana - worked.
  • Made with Beam Pre-Prohibition, rocks. Cola finish.
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Pompadour

1 1⁄2 oz Rhum Agricole, St. James Ambre
1⁄2 oz Lemon juice
Instructions

Shake, strain, cocktail glass

History

From Frank Meier's book The Artistry of Mixing Drinks

YieldsDrink
Year
1934
Authenticity
Authentic recipe
Creator
Frank Meier, Ritz bar, Paris
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Prefer cognac or eau de vie in place of the rhum agricole
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I tried this with Clement Rhum Agricole and Hardy Pineau des Charentes. It was good enough, but didn't wow me. I also tried cognac in place of the rhum agricole, and that was promising, a sidecar of sorts. Worth revisiting and tinkering a bit.



That sounds delicious, but as much as I love Bonal, the Pineau is what makes this drink special, so it's really something else entirely and deserving of its own name .


Bonal has a Pineau-like base of lightly fermented grape must fortified with brandy, and some flavor notes in common with Pineau, but it's much more assertive, so my riff tastes quite different. I'm open to suggestions for a name.


I made this with Hardy Pineau and with Dusquene Rhum Agricole Blanc (100 proof). Will try it next with an aged Agricole but this balanced out perfectly for me.  Lean and even a little dry, I would say my result here with the Blanc is good enough that I would suggest others try it -- especially anyone who finds the original too sweet. 


Running Up That Hill

1⁄2 oz Lemon juice
1 oz Beer (Ephemere)
Instructions

Shake, strain, cocktail glass, Ephemere float

History

Inspired by Jay Kuehner of Sambar's Cavale

YieldsDrink
Year
2011
Authenticity
Authentic recipe
Creator
Chris Keil, 1022 South, Tacoma WA
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
Similar cocktails
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This is a really delicious fall drink, with sweet, bitter, spice, and tart flavors all mingling happily. My bartender made this for me, and he used either a red or rose Pineau des Charentes, though I'd think white would work as well. I'll clarify next time I go in. I'm not a beer drinker, so I'm not sure how essential the Ephemere is, but the apple flavors do complement the brandy nicely.


Ephemere is a white ale brewed with apples and spices, so I'd imagine it's important to the ultimate flavor profile of the drink. Substitutes might be really good apple cider (from Normandy, if possible).