Drink Lab 9 - Join the fun

3⁄4 oz Tequila (Reposado or maybe anejo?)
3⁄4 oz Sloe gin, Plymouth
3⁄4 oz Campari
3⁄4 oz Lime juice
Instructions

Shake, strain, lowball, rocks

Notes

Join in and tweak this recipe. Submit your ideas and proposed improvements in the comments.

History

Inspired by the Paper Airplane and Last Word cocktail prototype.

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
Kindred Cocktails Group Effort (I hope)
Source reference

Your joking, right? We're makin' it up right here.

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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Dan commented on 11/07/2011:

First try. I think the drink is nice, but a little one-note. I think fresh expressed orange peel would be better than Ango Orange. The Campari and Sloe Gin go together nicely, but merge a bit more than I would like. I wonder if Amaro CioCiaro / Amer Picon / Amer Boudreau might have a role?


Hmm.... fun indeed. If you're aiming to keep the Campari-Sloe Gin accord, change out the Rye for Anejo Tequila. I think you want more woody, less spicy to help separate the two. And the question is whose Sloe Gin are you using here?

Thanks, Zach


Dan commented on 11/07/2011:

I'm using Plymouth Sloe Gin. OK, someone try Tequila next. A blanco with peppery backbone, or something that's seen wood?


This looks delicious- can't resist playing along, so humor my novice musings please :)

I made a variation using Don Julio anejo and the orange peel instead of the Angostura bitters. It was quite good, maybe a tad bit astringent (and I do like tart flavors). I was intrigued by the CioCiaro suggestion as well, so I tried using rye, subbing half the Campari for CioCiaro. That didn't work as well- the CioCiaro dominated, delicious as it is. I could see going back to tequila and adding just a touch of CioCiaro.

My Sloe gin is from the Bitter Truth; I'm not sure how it differs from Plymouth.

I think this a great concept for a cocktail. And the missteps still taste pretty good. I wonder if Cachaca would work here?


Dan commented on 11/09/2011:

I gried eGullet's Dan Perrigan's New Red House (1:1:1:1/2 rye, Campari, CioCiaro, Lemon). Nice, but I prefer the tartness of the original 1:1:1:1 formula. I can see that those who like a touch of sweetness would like this. My recollection is that when I did this with Gran Classico for the Campari, it was magical. Alas, my bottle is gone so I'll have to try it again when I restock.

I then tried 1:1:1:1 rye, sloe gin, Ramazzotti, lemon. Meh. Ok, but not as good as the same drink with Campari instead of sloe gin.

Then I couldn't resist going back to the Last Word: 1:1:1:1 Tanqueray, sloe gin, Campari, lemon. (Ok, in truth some lime since I ran out of lemons). Enjoyable, but not as good as either the Last Word or the Paper Airplane.

Right now, my go-to drink of this sort is still the 1:1:1:1 rye, Campari, Ramazzotti, and lemon. I prefer it to both the Paper Plane (Nonino/Aperol) and Paper Airplane (Nonino/Campari). I think it is some sort of magical, synergistic combination. I also love it with Gran Classico and CioCiaro.


Dan commented on 11/09/2011:

I have not had The Bitter Truth Sloe Gin, but I've read that it is more bitter than Plymouth. There is a recipe which calls for adding a touch of Campari to Plymouth to simulate The Bitter Truth.

Maybe tequila will be my next try unless a better idea is suggested.


bza commented on 11/10/2011:

That's interesting about the Campari. I have the Bitter Truth Sloe Gin (I brought back a bottle from New York) and I find it to be less punchy than the Plymouth, both in sweetness and tartness - it's more floral and complex, but mild. This makes it great in drinks that have an ounce or two of sloe gin, but modern drinks where the sloe gin is used as an accent (like the Transatlantic Giant from Beta) tend to see the other ingredients overpower the sloe, since these drinks are almost always formulated with Plymouth.

It's kind of like the Cocchi/Lillet conundrum: the former is the better product and works great in vintage recipes, but almost everyone uses the latter in modern drinks, so the balance is frequently off when you use Cocchi.


Dan commented on 11/14/2011:

I followed Zach's suggestion, although I used a reposado (my error). Excellent. A nice step in the right direction. Recipe updated from rye to tequila. I dropped the grapefruit and orange bitters as unnecessary. Switched to lime from lemon juice.


Ramona

2 oz Vodka
1 oz Apple cider (fresh pressed if available)
1⁄2 oz Simple syrup
1⁄2 ? Lemon (or lime)
5 lf Sage
Instructions

Gently muddle sage with lemon juice. Add ice and all other ingredients. Shake. Martini glass. Sage leaf garnish

Notes

Crowd pleaser. Simple enough for folks not necessarily into cocktails. Interesting enough for folks who are

History

Had this drink at reception catered by www.drinksf.com. Fall 2009? They called it an apple/sage martini but other than it being served in a martini glass and being delicious, it is nothing like a martini.

YieldsDrink
Authenticity
Authentic recipe
Creator
Drinksf.com
Source reference

on the back of the caterer's biz card

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Because the main liquor is vodka, the sage comes through, which is pleasant. Also, we had no apple cider, so we used applejack, which made it slightly less applely.
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The 'Cue

3⁄4 oz Pineapple syrup (Smoked)
1⁄4 oz Yuzu juice
1⁄2 oz Lime juice
1 ds Absinthe
1 sli Lime
Instructions

Shake and double-strain into coupe. Garnish with lime wheel.

YieldsDrink
Year
2011
Authenticity
Authentic recipe
Creator
Adam Schuman, Fatty 'Cue, Brooklyn, NY
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Le Jacques Strap

2 oz Gin, Plymouth
1⁄4 oz Crème Yvette
2 ds Herbal liqueur, Green Chartreuse
1 twst Lemon peel
Instructions

Stir 50 times. Strain into coupe. Garnish with lemon twist.

YieldsDrink
Authenticity
Authentic recipe
Creator
Philip Pepperdine, Fatty 'Cue, Brooklyn, NY
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Also works with a Champagne float — ★★★★★
  • Gin- sweet, bitter? herbal?
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Green Jacket

1 1⁄2 oz Cynar
1⁄2 oz Ginger liqueur, Canton
1⁄2 oz Pineapple juice
1⁄2 oz Lemon juice
Instructions

Shake, strain, highball, rocks, top with ginger beer, stir gently, straw, garnish with bitters. Original uses housemade ginger liqueur.

YieldsDrink
Year
2011
Authenticity
Authentic recipe
Creator
Whistler, Chicago
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • good but was expecting something more refreshing. I had a reading comprehension fail with the bitters so will try again and possibly rerate.
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Esprit d'Escalier

3⁄4 oz Aperol
3⁄4 oz Grapefruit juice (Pink)
3⁄4 oz Amaro Nonino
Instructions

Shake with ice. Strain into coupe.

History

A Paper Plane variation, substituting grapefruit for lemon juice.

YieldsDrink
Year
2010
Authenticity
Authentic recipe
Creator
Kevin Martin, Eastern Standard, Boston MA, based on the Paper Plane by Sam Ross, Milk and Honey, New York, NY
Curator rating
Not yet rated
Average rating
4 stars
(23 ratings)
From other users
  • I agree with the others. Overly sweet and bordering on insipid.
  • I like this because I love grapefruit. But I think this drink is too soft, needs more edge or grip...
  • Very smooth and easy drinking. Made with Vecchio Amaro. Maybe a tad sweet.
  • Made with Ramazzotti. Refreshing and easy-drinking. — ★★★★★
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Dan commented on 11/07/2011:

Curated to show the origin of this riff.


Disappointing. I tried this with three different amari to see whether that could improve it, but I found it pretty insipid.


Aperol '86

3⁄4 oz Aperol
3⁄4 oz Dry vermouth
1 sli Strawberry
Instructions

Shake and strain into coupe. Garnish with strawberry.

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
From other users
  • Added tequila. Used strawberry syrup. Perfectly fine! — ★★★
  • very sweet
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Dan commented on 11/07/2011:

I googled and this drink is all over the web, on every craptail website just about everywhere. Pages and pages. I can't find any reference to where it came from. Has anyone actually had it? With the doubled-up orange flavors and that much sweet for the vermouth to lean out, it doesn't sound promising to me. I also don't understand the logic behind the garnish.


bza commented on 11/07/2011:

I made this last night, but subbed out the aperol, cointreau, and dry vermouth for about 2oz of Willett Rye, and instead of a strawberry garnish, I used nothing.

It was awesome.



1.5 ounces strawberry juce, 1/2oz Cinzano Bianco, 1/2oz Aperol, 1/2oz lime juice, 1/2oz Cointreau. Still foul. In a girly vacation sort of way. Needs an umbrella, a whiff of Coppertone and a topless beach.


#47

Instructions

Build in rocks glass with 1-2 large cubes nearly filling glass. Stir.

YieldsDrink
Authenticity
Authentic recipe
Creator
Hungry Mother, Cambridge MA
Curator rating
Not yet rated
Average rating
3.5 stars
(20 ratings)
From other users
  • Made it in a shaker, stirred, to control dilution in advance of serving up in a cocktail (coupe) glass.
  • Boozy but good! — ★★★★★
  • Didn't have Buffalo Trace, so used Jim Beam. Wil try in the future with BT.
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Dan commented on 11/06/2011:

Curated to reflect source link's instructions: built rather than stirred and strained. Minor point, no doubt.


bza commented on 11/07/2011:

Hey man, water is life! :)


Wild Ting

1 1⁄2 oz Bourbon, Buffalo Trace
1 spl Grapefruit soda, Ting
1 twst Lemon peel
1 spg Mint
Instructions

Stir with ice. Strain into rocks glass over fresh ice. Top with Ting. Garnish with lemon twist and fresh mint.

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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English Garden

2 sli English cucumber (8 quarter slices)
1⁄4 oz Lime juice
2 oz Gin, Hendrick's
Instructions

Muddle cucumber, lime, simple syrup and rose water in mixing glass. Add gin and St. Germain. Shake with ice. Strain into chimney glass over fresh ice. Top with tonic. Garnish with very thin slices of cucumber.

Notes

Creme Yvette float is nice, but overkill.

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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