The Auteur Cocktail

1 1⁄2 oz Gin, Beefeater
3⁄4 oz Ramazzotti
3⁄4 oz Amère Nouvelle, Bittermens
3⁄4 oz Swedish Punsch, Kronan
1⁄4 oz Herbal liqueur, Yellow Chartreuse
Instructions

Stir, Strain, No Garnish

Yields Drink
Year
2012
Authenticity
Unknown
Creator
Created by Mayur Subbarao of Dram, Brooklyn
Source reference

Twitterland

Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
From other users
  • Subbed Torani for Amere Nouvelle. Not much more than sum of parts -quite sweet, chartreuse, and a bit of juniper from the gin. I've never had Amere Nouvelle, but I feel like this needs something with some more mid-tone notes.
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Choke Me Softly

1 2⁄3 oz Gin, Tanqueray 10
1 2⁄3 oz Cynar
1 t Lychee liqueur, Soho
2 ds Fernet Branca
1 twst Grapefruit peel (as garnish)
Instructions

Stir, strain, up, coupe, garnish with grapefuit zest and a rose petal

Notes

Dashes of Fernet are from a re-used Angostura bottle, about 1 tsp total.

History

Qualified for the Finals of the 2012 Diageo Wolrd Class competition. Paulo "made it thinking about mother-in-laws and their sweet/bitter dualities. The lychee comes as subtle perfume, in the best possible way.'

Choke Me Softly, Paolo Freitaz
2012 Diageo Brands, 2012 Brazilian World Class competition
Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Paulo Freitas, Brazil
Source reference

http://forums.egullet.org/index.php/topic/90695-cynar/page__st__60__p__…

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Good use of lychee - I had no idea what to expect but was surprised how much I liked this despite it's sweetness and use of Fernet which often overpowers. This is a winner!
  • Excellent. Just a hint of menthol from the Fernet. Used Beefeater and sub'd Thyme liqueur for Lychee. Try with St. Germain or Pear eau-de-vie — ★★★★
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No similar cocktails found.

Lost Cause

1 oz Aquavit, Krogstad
1 oz Rum, Banks 5 Island
1 oz Cream of coconut, St Vincent Syrups
1⁄2 oz Lime juice
1⁄2 oz Lemon juice
2 ds Acid phosphate, Art of Drink
Instructions

Combine ingredients in a shaker, add ice, shake quickly to chill. Pour over fresh shaved ice in a snow cone. Garnish with a lemon and cherry flag

History

Created 4/12 in LA

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Daniel Warrilow, Son of a Gun Restaurant, LA, CA
Curator rating
Not yet rated
Average rating
Not yet rated
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bza commented on 5/24/2012:

This sounds weird as shit but I love the crafty and elusive elk so I'll have to try it. Thanks, and keep 'em coming!

Dan commented on 5/25/2012:

This does sound crazy, but plausible. Call Mythbusters.

Re the <a href="http://stvincentsyrups.com/products.php">St. Vincent Syrups Coconut "cream"</a>. From the website, it sounds closer to a syrup, and it does not sound like Coco Lopez would be an adequate substitute. Or maybe Coco Lopez plus some Velvet Falernum?

<cite>This is beautiful collaboration of ginger, clove, and cardamom infused into a mixture of water, coconut cream, and cane sugar. Great for creating lighter style mocktails and cocktails with some strong flavor and a nice creamy texture.</cite>

Barrel Choke

1⁄2 oz Ginger syrup (Heavy 2:1 ginger to water ratio)
3⁄4 oz Cynar
1 1⁄2 oz Gin, Ransom
Instructions

Combine all drinks in a mixing glass and stir with cracked ice. Serve up.

Notes

My ginger syrup recipe is a 2:1 simple syrup with a half measure of finely sliced fresh ginger root added to the boil.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Sean Carnegie, The Narrows, Brooklyn, NY
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Made w/ a homemade ginger syrup and it was very ginger-forward. Delicious. 3.5★
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The Special Relationship

1⁄2 oz Rye
1⁄2 oz Bourbon
1⁄2 oz Scotch (blended or a mild single malt, like Glenfiddich)
1⁄2 oz Apple brandy, Lairds
1⁄4 oz Demerara syrup
2 ds Orange bitters (Bittercube barrel aged)
1 ds Bitters, Angostura
1 bsp Scotch, Laphroaig
1 twst Orange peel (as garnish)
1 twst Lemon peel (as garnish)
Instructions

Combine all except garnish in a mixing glass with ice. Stir well, pour into old fashioned glass half-filled with ice (preferably one big rock). Cut and twist wide orange and lemon peels over glass, adding to glass as garnish.

History

I needed a cocktail that combined Scotch, bourbon and rye. I started from The Conference, and riffed from there.

Yields Drink
Year
2012
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Very good. Used Laird's AJ, Buf. Trace, Redemption Rye, Dewars, 2:1 dem syr., Sprayed Laphroiag. Could use less Dem. as it was 2:1. Nice work!
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  • The Handy Bird — Brandy, Rye, Curaçao, Bitters, Absinthe, Lemon peel
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Father Tai'm

1 oz Rum, Appleton 12
1 oz Rum, El Dorado 5
3⁄4 oz Lime juice
1⁄2 oz Orange liqueur, Cointreau
1⁄2 oz Hazelnut liqueur, Frangelico
1⁄4 oz Rum, Cruzan Blackstrap
Instructions

Combine all except Blackstrap rum in shaker with crushed ice. Shake briefly, pour into double old fashioned glass. Top with additional crushed ice. Float Blackstrap rum, garnish as desired.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
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  • The Express — Virgin Islands Rum, Nicaraguan Rum, Jamaican rum, Thai Bitters, Lime juice, Orgeat, Lemon juice
  • Anne Bonny's Last Call — Light rum, Orange liqueur, Coconut liqueur, Lime juice, Pineapple syrup, Pineapple, Basil, Lime
  • La Florida Cocktail — Blended rum, White Crème de Cacao, Sweet vermouth, Lime juice, Grenadine
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mattchicago commented on 4/05/2014:

First thing I made on buying a bottle of Frangelico. I like it - the hazelnut and orange is a surprising combination. Will definitely make again.

Hastings Sunrise

1 1⁄2 oz Kirschwasser
3⁄4 oz Rye
2 t Lemon juice
2 ds Bitters, Angostura
Instructions

Muddle lemon zest in mixing glass, add ingredients, shake, strain, up

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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thatwhileifound commented on 5/20/2012:

I'm still really playing around with this one, but so far, it's been about an inch wide by about 3 long. I'm trying to come up with something that takes the Kirsch for what it is, but lightens its heavy alcohol nose and the burn... Trying to take it and turn it into a nice, cool sipper, I guess. Riffing on this general idea, I found that adding a small dash of Campari went well with it too.

Definitely something still in the works. I will tame this Kirsch. I will do it.

Zachary Pearson commented on 5/20/2012:

I think that sugar would reduce proof, tie things together, and help the texture of the drink. Perhaps muddling a sugar cube with the lemon peel, then adding lemon juice and bitters and swirling to dissolve, then the alcohol, ice and shake, strain, up.

Thanks,

Zachary

Super Id

1⁄2 oz Fernet Branca
1⁄2 oz Crème de Noyaux
1⁄2 oz Campari
Instructions

Swirl the triumvirate in a snifter, enjoy slowly.

History

First made sometime in February, 2012, this drink is for the end of the night, after a few night caps of lesser brace...when you really can't stay awake nor go to sleep.

Yields Drink
Authenticity
Your original creation
Creator
Dr. J and J, 'Bar, One', Virginia
Curator rating
Not yet rated
Average rating
4.5 stars
(15 ratings)
From other users
  • Weird, and quasi-medicinal but good, albeit intense, if you are in a serious digestif kind of mood.
  • we liked it. Norm made a variation with gin...more like a negroni and using less fernet
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  • Coco Fernet — Fernet Branca, Coconut liqueur, Fernet, Virgin Islands Rum, Lime peel
sevyryelsdorn commented on 2/19/2018:

Made with Fernet Vallet rather than Branca (having previously made with Branca.) I think Vallet is a big improvement for this drink, such that it tastes like more than, well, just Branca.

fmoehl commented on 7/07/2019:

Way to sweet as is. Agree the flavors play well together. I made it a highball, adding 1-2oz of soda water and just a tiny splash of lemon. It made it to an aperitif with a similar flavor profile, still another drink than above.

Pangolindo commented on 7/08/2019:

Can noyaux be replaced by amaretto (do not think so but never had noyaux, a shame since i am in France...) or a mix of amaretto and  a maraschino liqueur with strong pit forward ? In order to bring down amaretto ...

The MacGregor

2 oz Blended Scotch, Johnnie Walker Red Label
1⁄2 oz Sweet vermouth
1⁄4 oz Apricot liqueur
2 ds Bitters, Fee Brothers Old Fashion
2 ds Bitters, Regans' orange bitters
Instructions

Combine all over ice and stir. Strain into coupe glass.

Notes

Has the dryness and potency of a Rob Roy but the lingering sweetness of a Rusty Nail. The apricot and bitters add an additional layer of complexity.

Yields Drink
Authenticity
Your original creation
Creator
egilmore
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Replace sweet vermouth with Montenegro (other amaros might work). Go with only orange bitters.
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Boston Common

3⁄4 oz Rye, Rittenhouse 100 (or other high proof)
3⁄4 oz Cognac
3⁄4 oz Amaro Nardini
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
3⁄8 oz Lemon juice
1 twst Lemon peel (as garnish)
Instructions

Shake, strain, lowball, rocks, garnish

History

A variation of sorts on the New Orleans Vieux Carré (Old Square, or French Quarter)

Yields Drink
Year
2012
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • Delicious. Not as sweet as the inspiration due to lemon. A more mild rye will let the cognac through. — ★★★★★
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christina in tacoma commented on 5/15/2012:

This looks amazing. I have too many bottles of vermouth open right now, but this is first on my list of things to make when I open a bottle of Punt e Mes (unless you think Cocchi or Bonal could work with modification)

Dan commented on 5/16/2012:

Cocchi would be pretty different (but possibly also good). It might get lost with the Nardini. I think Bonal would work, although it would not be as bitter. Hey, it's just a recipe; experiment!

MOJO1229 commented on 10/31/2016:

Given all the ingredients that make up "Boston Common," it ought to be called Mulligan's Stew. On a more serious note, the Boston Common is a complex drink--the Amaro Nardini is there, so is the lemon (even though I put in less than 3/8 oz), the Cognac, and to a lesser degree, the rye is able to poke its head above water (figuratively speaking). One person suggested using a rye less pronounced in taste than Rittenhouse. That suggestion was made approximately four years ago, with no response. It's worth exploring, but I suspect that the lemon more than Cognac will get through. I'm willing to try a less pronounced rye than Rittenhouse and let others know what the outcome was. I will choose between WhistlePig (10 yrs), Templeton (6 yrs) and Wild Turkey (a blend of 4 & 5 year old whiskies). Suggestions from others will be considered, so long as I don't go broke in the process. The three ryes I mentioned, I currently have. Given the experience I've had with these three, I'm inclined to try WhistlePig 10 yrs. I report the outcome no later than mid-December. As is, I rated the Boston Common at 4.0. The drink's sourness kept me from rating the Boson Common any higher.

MOJO1229 commented on 10/31/2016:

Given all the ingredients that make up "Boston Common," it ought to be called Mulligan's Stew. On a more serious note, the Boston Common is a complex drink--the Amaro Nardini is there, so is the lemon (even though I put in less than 3/8 oz), the Cognac, and to a lesser degree, the rye is able to poke its head above water (figuratively speaking). One person suggested using a rye less pronounced in taste than Rittenhouse. That suggestion was made approximately four years ago, with no response. It's worth exploring, but I suspect that the lemon more than Cognac will get through. I'm willing to try a less pronounced rye than Rittenhouse and let others know what the outcome was. I will choose between WhistlePig (10 yrs), Templeton (6 yrs) and Wild Turkey (a blend of 4 & 5 year old whiskies). Suggestions from others of ryes to try will be considered, so long as I don't go broke in the process of buying them.

The three ryes I mentioned, I currently have. Given the experience I've had with them, I'm inclined to try WhistlePig 10 yrs. I will report the outcome no later than mid-December, whether the Cognac will be more easily tasted if a rye other than Rittenhouse is used . As is, I rated the Boston Common at 4.0. The drink's sourness kept me from rating the Boson Common any higher.

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