Rose In Devil's Garden

1 2⁄3 oz Rosato Vermouth, Martini & Rossi
2⁄3 oz Light rum
3 Raspberry
1 spg Mint
2 oz Grapefruit soda
Instructions

Muddle the Mint & Raspberries. Add ingredients and fill with crushed ice. Add the soda & swizzle until cold

YieldsDrink
Year
2010
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Cherry Herring No. 2 — Kirschwasser, Sweet vermouth, Prosecco, Pear liqueur, Bitters
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Tommy's Margarita

2 oz Blanco tequila
1 oz Lime juice
1⁄2 oz Agave syrup
Instructions

Shake, strain, rocks. Optional, salted rim.

YieldsDrink
Authenticity
Authentic recipe
Creator
Julio Bermejo
Source reference

http://www.foodandwine.com/recipes/margarita

Curator rating
Not yet rated
Average rating
4.5 stars
(11 ratings)
From other users
  • 5/16/21: Made with Espolon blanco. Not sure if I prefer this to a traditional margarita, but this is very good.
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Curated this due to a curation request - found an authentic recipe, which is cited as reference, fixed proportions to meet citation. Added apostrophe.  Thanks,  Zachary

Hot Buttered Rum - Triobar

1 2⁄3 oz Dark rum, Old Monk
5 oz Apple juice
1 bsp Butter
1 t Vanilla Sugar
1 ds Cinnamon
Instructions

Heat everything but the Rum. Strain into a cup and add the rum. Stir.

YieldsDrink
Year
2007
Authenticity
Your original creation
Creator
Mike Meinke
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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Gimlet

2 oz Gin, Tanqueray
2⁄3 oz Lime cordial, Rose's
Instructions

Stir & strain into a chilled glass

YieldsDrink
Authenticity
Authentic recipe
Curator rating
Not yet rated
Average rating
3 stars
(11 ratings)
From other users
  • Made with 1oz lime and fat 3/4 oz 1:1 sage simple syrup; sage leaf garnish
  • Not good. Used Morgenthaler lime cordial recipe and the drink is too sweet and not sour enough.
  • 2oz Gin 0.75oz lime cordial* 0.75oz fresh lime juice Shake with ice, strain into martini glass. Garnish with lime wedge. *either Rose's or preferably homemade. — ★★★
  • Very good made with 2.5 oz Tanqueray, 3/4 oz lime, 1/2 oz rich (2:1) simple -- Difford/Morgenthaler ratio.
  • My version is 2oz gin, 3/4 oz lime juice, 3/4 oz sumple syrup
  • Seems that there is no entry for "Richmond Gimlet". Change that!
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  • Gordon's Cup — Gin, Simple syrup, Lime, Cucumber

Ranglum

1 3⁄8 oz Dark rum, Gosling's Black Seal
2 t Overproof rum, Wray & Nephew Overproof
1⁄2 oz Falernum
1 ds Simple syrup
2⁄3 oz Lime juice
Instructions

Shake & Strain into an ice-filled old fashioned glass

YieldsDrink
Year
2006
Authenticity
Your original creation
Creator
Goncalo de Sousa Monteiro
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Margarita like in a weird way. — ★★★★
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  • Parasol (Mustipher) — Light rum, Crème de Banane, Lime juice, Pineapple juice
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  • The JakeWalk — Reposado Tequila, Light rum, Elderflower liqueur, Peychaud's Bitters, Lime juice
  • Berlin Wall — Tequila, Falernum, Orange bitters, Lime juice, Orange peel

Dunkin Cocktail

1 1⁄2 oz Rye
1⁄2 oz Pear eau de vie
1⁄2 oz Elderflower liqueur, St. Germain
1 ds Bitters, Angostura
Instructions

Stir. Strain into a chilled glas.

YieldsDrink
Year
2008
Authenticity
Authentic recipe
Creator
Jamie Boudreau for St. Germain
Source reference

http://spiritsandcocktails.wordpress.com/2008/07/15/dunkin-cocktail/

Curator rating
Not yet rated
Average rating
2.5 stars
(7 ratings)
From other users
  • I used Rittenhouse and Black Star pear eau de vie. This is a nice autumn cocktail but one that I need to be in the mood to drink. It is aromatic but not delicate.
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  • Algorithm — Bourbon, Sweet vermouth, Absinthe, Peychaud's Bitters, Bitters, Pineapple juice

The pear flavor in this cocktail is intense; the st. germain and eau de vie definitely amplify each other. The rye is very much in the background. I used clear creek pear brandy and rittenhouse rye. If I were to try again I'd halve the st. germain and eau de vie and maybe try adding a little punt e mes if the drink seemed incomplete.

Julep 43

1 oz Licor 43
1 oz Bourbon, Elijah Craig
1 ds Bitters
2 Strawberry
1 spg Mint
Instructions

Muddle the Mint, Strawberrys & Bitter. Fill up with Crushed Ice, add 1cl Licor 43 & 1cl Bourbon and stir. Add Crushed Ice and repeat two times.

Garnish w. a Strawberry and a Mint Sprig

Serve in a Silver Cup

Notes

Creation for the Licor 43 Contest 2011

YieldsDrink
Authenticity
Your original creation
Creator
Björn Bochinski
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • 2:1 ratio of bourbon to Licor 43..used 1 strawberry muddled and citrus bitters—excellent! — ★★★★★
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  • Wind 'Em Up — Moonshine, Cassis, Nocino, Cranberry bitters, Lavender syrup

Nice flavor but a bit too sweet. Maybe 2 to 1 would be a little better.

Cobra's Fang

1 1⁄2 oz Overproof rum, Lemon Hart 151
1 t Falernum, Bitter Truth
1⁄2 oz Passion fruit syrup
1⁄2 oz Orange juice
1⁄2 oz Lime juice
1 ds Bitters, Angostura
2 ds Absinthe
7 2⁄3 oz Crushed ice
1 pn Cinnamon (as garnish)
Instructions

Blend everything for 5 seconds. Garnish w. cinnamon

YieldsDrink
Year
1937
Authenticity
Authentic recipe
Creator
Don The Beachcomber
Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
From other users
  • Made with passion fruit puree syrup. The cinnamon pinch is essential and makes this work so well.
  • Rum is completely overpowering. Pretty good if you double all the other ingredients but probably not worth it at that point.
  • Good stuff. — ★★★★
  • A little time-consuming (as, I suppose, tiki drinks are wont to be). But really good: an easy drinker with loads of character and a great deal more kick than's apparent in either nose or taste. *Substituted orchid syrup fo
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Something Bitter This Way Comes

1 1⁄2 oz Rye
1 oz CioCiaro
1⁄2 oz Sweet vermouth, Cocchi Vermouth di Torino
1⁄4 oz Fernet Branca
2 ds Bitters, Bittermens Xocolatl Mole
1 pn Salt (kosher)
Instructions

Stir, strain, cocktail glass. Orange peel garnish.

YieldsDrink
Authenticity
Authentic recipe
Creator
Chuck Taggart
Source reference

http://looka.gumbopages.com/2011/06/15/something-bitter-this-way-comes/

Curator rating
Not yet rated
Average rating
4 stars
(24 ratings)
From other users
  • Full bodied, orange essential. Used a skinny fernet.
  • Orange, chocolate, and fernet flavors play well together.
  • Zucca
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Dan commented on 10/26/2011:

A bit sweeter than I prefer. I added 1/2 oz dry vermouth (and I used Punt e Mes). I think I'd try it with just the dry vermouth next time, or scale back the sweet quantities.

I had my bartender make this for me tonight since I don't have the vermouth (but will soon, since it is absolutely delicious!)- I enjoyed this quite a bit and will make it again. I think it might also be good with a bit less CioCiaro so that the vermouth has more of a presence.

I just mixed a version with Amer Picon in place of the CioCiaro and it is divine. Not too sweet in the least. 5/5.

Um, I'm jealous :) I have been thinking about ordering the Bittermens Amere Nouvelle... Wonder how similar they are?

Hmm, dunno! Would like to hear about it if you find out.

I don't think they're similar - Amer Picon is heavy and caramelly, like Ramazzotti or other dark amaro. The Amer Nouvelle (IIRC) is a lighter spirit designed to show off the orange and gentian in a more neutral base. I'm getting them when they come to Texas, and will taste them side by side.

Thanks,

Zachary

Sakas commented on 5/01/2013:

Made with 2oz Templeton Rye, Ramazzotti, and Antica Formula. A lovely drink to read with on a cool night.

Coin Toss

2 oz Rum, Scarlet Ibis
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Bénédictine
2 ds Peychaud's Bitters (House, see note)
Instructions

Stir, strain, cocktail glass

Notes

House Peychauds at Death and Co. is 2:1 Peychauds and Bitter Truth Creole bitters.

History

This is literally a "bartender's choice", where the rum could be Rittenhouse 100, Laird's Bonded, Santa Teresa 1796, Hine Cognac, Famous Grouse.....

YieldsDrink
Year
2008
Authenticity
Authentic recipe
Creator
Phil Ward, Death & Co, NY
Source reference

http://ohgo.sh/archive/scarlet-ibis-rum-coin-toss-cocktail/

Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
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I had my bartender make this for me since I don't have the rum. It came out on the sweet side. Maybe a different rum or less of the other ingredients next time

Dan commented on 11/07/2011:

Yes, just by looking that 's going to be pretty darn sweet. Personally, I can tolerate a sweet drink if there is enough spirit flavor and/or bitter. I have trouble with sweet and herbal drinks, but others seem to like them. Not everyone likes every drink, even if it's created by Phil Ward. ;)

Rhett commented on 8/23/2013:

3/4oz of Carpano is definitely too much sweetness for me. I prefer this at 1/2oz, though when we make it at my bar we actually use Punt e Mes, which has some bitterness to balance. We also often swap the Peychaud's for a few drops of Fee Bro's Whiskey Barrel Aged Bitters, which can really dry out drinks (though also easily overpower them). Also, a lot of rums have a lot of natural sweetness so pick one you think will work. Not that this isn't already a great idea/cocktail, but there is no "right" recipe, just the one you like. Here's how I like it:
2oz dark rum (ex. Flor de Cana 5-Year Old)
1/2oz Punt e Mes
1/4oz yellow Chartreuse
1/4oz Benedictine
few drops of aromatic bitters for dryness if needed

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