The 'Cue

1 1⁄2 oz Overproof rum, Wray & Nephew Overproof
3⁄4 oz Pineapple syrup (Smoked)
1⁄4 oz Yuzu juice
1⁄2 oz Lime juice
2 ds Hot sauce, Tabasco
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
Source reference

http://www.youtube.com/watch?v=4jK5vtqDmPM&feature=related

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Le Jacques Strap

2 oz Gin, Plymouth
3⁄4 oz Elderflower liqueur, St. Germain
1⁄4 oz Crème Yvette
2 ds Herbal liqueur, Green Chartreuse
2 ds Orange bitters
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
Source reference

http://www.youtube.com/watch?v=HvJWEOeovG8&feature=channel_video_title

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
1 ds Celery bitters, Scrappy's Celery
1 oz Ginger beer
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
Source reference

http://cocktailvirgin.blogspot.com/2011/06/green-jacket.html

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.
  • Wonderfully complex and gingery.
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No similar cocktails found.

Esprit d'Escalier

3⁄4 oz Bourbon, Eagle Rare 10
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
Source reference

http://cocktailvirgin.blogspot.com/2010/12/esprit-descalier.html

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 Triple sec, Cointreau
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

1 oz Bourbon, Buffalo Trace
1 oz Aperol
1 oz Apple brandy, Lairds
Instructions

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

YieldsDrink
Authenticity
Authentic recipe
Creator
Hungry Mother, Cambridge MA
Source reference

http://drinkboston.com/2009/05/01/hungry-mother-47/

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
1⁄2 oz Grapefruit juice
2 ds Hot sauce, Tabasco
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
1⁄4 oz Rich simple syrup 2:1
8 dr Rose water
1⁄4 oz Elderflower liqueur, St. Germain
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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Venetian Spritz

4 oz Prosecco
1 spl Club soda
2 oz Aperol
1 sli Orange (as garnish)
1 Olive (as garnish)
Instructions

Pour prosecco over ice. Add splash of club soda. Top with Aperol. Garnish with fat slice of orange and a green olive (no pimento).

YieldsDrink
Authenticity
Unknown
Creator
Venice
Source reference

http://tmagazine.blogs.nytimes.com/2009/09/09/case-study-toasting-the-v…

Curator rating
5 stars
Average rating
4 stars
(6 ratings)
From other users
  • Refreshing summer drink
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Harvest Moon

1 1⁄2 oz Rye, Wild Turkey
1 oz Aromatized wine, Lillet Blanc (or Cocchi Americano)
1⁄2 oz Apple brandy, Lairds
1⁄4 oz Herbal liqueur, Green Chartreuse
3 ds Bitters, Abbott's (or Angostura)
1 twst Orange peel (as garnish)
Instructions

Stir with ice. Strain. Garnish with circular orange twist cut with pith for floatation.

History

From "The PDT Cocktail Book", which specifies 1/4oz Chartreuse, rather than the Serious Eats reference.

YieldsDrink
Authenticity
Unknown
Creator
Daniel Eun
Source reference

http://www.seriouseats.com/recipes/2011/10/harvest-moon-cocktail-apple-…

Curator rating
Not yet rated
Average rating
3.5 stars
(24 ratings)
From other users
  • Increase rye to 2oz and decrease Lillet to 3/4oz
  • My hat's off to any drink that can make 1/2 oz of green chartreuse into a complementary player. Used Kina L'Aero and Angostura bitters.
  • Made with Bulleit. Well balanced and complex.
  • Pleasant, rich. No flavor dominates. Complex finish. — ★★★★
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Very nice. I used Redemption Rye since the Wild Turkey 101 Rye is now unavailable. Have some homemade PDT house recipe bitters which are delicious in this as well.

Quite interesting. Well done, complex. Made with Wild Turkey Rare Breed and Apple-ation Davis Family apple brandy (Sonoma). A little hot, perhaps because of the 108 proof Rare Breed. Potent.

Good on first try. I'll tweak to taste, but it's on my menu.

The Green Chartreuse takes over the cocktail, making it primarily herbal/vegetal in character. That isn't outright bad and might be what a person wants, but it is limiting for broader consumption. I used Lillet as called for, but Cocchi Americano might mellow the Chartreuse somewhat. Kina L'Aero might work in similar fashion to replace Lillet and balance the Chartreuse with a more assertive kina. Other than that, I would try reducing Green Chartreuse to 3/8 or 1/4 or replace it with Green Izarra which is similar but slightly milder herbal and less vegetal.

Turns out that the recipe published in KC was wrong because the Serious Eats source was in error. The Green Chartreuse should be 1/4 oz, not 1/2 oz--a huge difference in this drink. The PDT Cocktail book (which I now have) says 1/4 oz, which is the change I was going to make anyway based on the flavor. I retried, sticking to Lillet Blanc and the PDT recipe, and it was quite good. Others who tasted it also liked it. I used my own Abbott's Bitters based on Darcy O'Neil's recipe (I am fond of the cardamom character in these.) I am revising my rating.

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