The Scent of Bitter Almonds

1 1⁄2 oz Rhum Agricole, Neisson Élevé Sous Bois
1⁄2 oz Lemon juice (+ a scant more)
1⁄2 oz Orgeat
1⁄4 oz Amaretto, Luxardo
1⁄4 oz Cynar
2 ds Bitters, Boker's
Instructions

Shake, strain into coupe. Garnish with a long lemon peel curled into the glass

Notes

The was designed to build almond aromas in straightforward (Amaretto, Orgeat) and oblique (the rum, the Cynar) ways. This works equally well with Rogue's Hazelnut rum.

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • Could stand to be more bitter
  • Made this with pistachio orgeat. Opaque, not that handsome, but very tasty.
  • Lovely!
  • Rum- sweet, bitter
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  • Artichoke Hold (Donna) — Navy strength rum, Cynar, Elderflower liqueur, Lime juice, Orgeat, Mint
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laerm commented on 10/18/2017:

I think doubling the Cynar is a good idea.

The Beauty Beneath

2 oz Rum, Appleton V/X
1 oz Chinato, Vergano Americano
1⁄2 oz Triple sec, Cointreau
1 ds Bitters, Fee Brothers Old Fashion
Instructions

Stir, strain, cocktail glass. Orange twist garnish.

YieldsDrink
Year
2008
Authenticity
Authentic recipe
Creator
Jeffrey Morgenthaler, Clyde Common Portland OR
Source reference

http://www.jeffreymorgenthaler.com/2008/the-beauty-beneath/

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
Similar cocktails
Dan commented on 11/23/2011:

A bit sweet for my taste. The Vergano Americano is a touch mild-mannered. I added a 1/2 oz of lime (although maybe lemon would have better) and like it more.

I haven't opened my bottle of Vergano Americano yet. I was hoping for a less expensive but equally good alternative to Cocchi Barolo Chinato- maybe this isn't it. I'll probably start with half the cointreau when I get to trying this, as that ingredient takes over pretty quickly for me. A little citrus does sound good too.

I finally opened my Vergano Americano so I could make this. Sadly, all I taste is rum and cointreau, which is a shame because the Chinato itself is delicious. Much wiser to make the Campari Swizzle (thank you Dan!), or just mix it with some gin and maybe a bit of lime.

Norwegian Wood

1 oz Aquavit
1 oz Applejack
3⁄4 oz Sweet vermouth
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1 ds Bitters, Angostura
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, coupe. Lemon twist garnish

Notes

I made this and thought it wasn't bad, but preferred it with .5 oz chartreuse, .25 oz lemon juice, and more bitters. I used Krogstad Aquavit and Carpano Antica, and didn't have any Applejack, so subbed Calvados for now.

YieldsDrink
Year
2009
Authenticity
Authentic recipe
Creator
Jeffrey Morgenthaler, Clyde Common, Portland OR
Source reference

http://www.jeffreymorgenthaler.com/category/my-cocktail-recipes/

Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • Made with Laird's 100 proof apple brandy and green chartreuse. I would make it again, but I didn't find it to be particularly harmonious.
  • Lovely amber color. Flavor blend is kind of interesting but not spectacular.
  • Delicious. A martinez cousin.
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  • Calexico — Aquavit, Rye, Herbal liqueur, Bitters, Ancho Reyes Verde chile liqueur, Lemon peel
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  • Pick Me Up No. 2 — Cognac, Sweet vermouth, Absinthe, Lemon peel

There's another drink in the database called Dark House that's attributed to Ken Arbuckle and has the exact ingredients and ratios. I'd love to know who actually came up with the drink and what the true name is.

Stew,

Crazy - Morgenthaler's drink (from the citation) was sometime before June 1,2009. If the Kenny that posted the Dark House is Ken Arbuckle, maybe he'll see this and clarify things.

Thanks,

Zachary

Bengali Cider

2 oz Rum, Old Monk
1 oz Apple cider
1⁄2 oz Lemon juice
1⁄4 oz Allspice Dram
1 bsp Cinnamon syrup
1 ds Bitters
Instructions

Serve up.

Notes

Submitted to "Sonsie's Search for a New Signature Cocktail"

YieldsDrink
Authenticity
Unknown
Creator
Tina Starr
Source reference

http://www.facebook.com/permalink.php?story_fbid=157620920917238&id=155…

Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
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Casey commented on 10/08/2011:

I can't get over how well Old Monk pairs with apple cider.

Orchard Dew

1 1⁄2 oz Bourbon, Wild Turkey
1 1⁄2 oz Apple cider
3⁄4 oz Drambuie
1⁄2 oz Lemon juice
1 ds Bitters, Fee Brothers
Instructions

Combine in shaker, strain into chilled martini glass. Enjoy.

YieldsDrink
Authenticity
Your original creation
Creator
egilmore
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Subbed 0.5 oz cinnamon syrup for 0.5 oz of apple cider.
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Picket Fence

2 oz Bourbon, Maker's Mark
3 oz Apple cider
2 ds Bitters, Fee Brothers Black Walnut
2 ds Bitters, Fee Brothers
Instructions

Add bitters to ice filled rocks glass. Add bourbon and stir. Add cider and stir. Enjoy!

History

Inspired by stone fence cocktail.

YieldsDrink
Authenticity
Your original creation
Creator
egilmore
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Norm commented on 12/22/2014:

Great drink! We liked it a bit better with equal parts bourbon and apple cider.

Lipspin

1 1⁄2 oz Blanco tequila
3⁄4 oz Cynar
3⁄4 oz Sloe gin
1 Maraschino cherry (as garnish)
Instructions

Stir, strain, straight up, coupe, garnish

YieldsDrink
Year
2011
Authenticity
Authentic recipe
Creator
Phil Ward, Mayahuel, New York, NY
Source reference

http://www.foodandwine.com/recipes/lipspin-cocktails-2011

Curator rating
Not yet rated
Average rating
3.5 stars
(18 ratings)
From other users
  • Used Hayman's sloe gin and Jose Cuervo that someone gifted me.Composition seemed fine but I just didn't personally take to the drink, probably because of the tequila I used. The cynar came through on the finish.
  • Cheap sloe gin was redeemed by nice tequila.
  • Complex, with enough bitterness to pull off the lack of acid. Made with reposado, which seemed fine. A sharper, more peppery blanco might be even better. — ★★★★
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I feel like it needs a little spice to cut the cough-syrupiness of the sloe gin, like if you cut the amount of Cynar by half and add the same amount of Punt e Mes. Will try that.

Dan commented on 3/02/2012:

What sloe gin are you using? I find the Plymouth pretty far from cough syrup.

OK, you got me. Not Plymouth. I'll have to give it a try with that, too.

Dan commented on 3/02/2012:

I haven't tried it, but The Bitter Truth also makes a good one -- reportedly a bit more bitter than Plymouth. I'm not familiar with any others that are worth drinking. The Plymouth sloe gin is a challenging flavor -- definitely not like cherry cough syrup.

Plymouth and TBT are the good ones, with TBT being more bitter. Like most things, cheap sloe gin is bad sloe gin - they're usually flavored instead of infused, and full of sugar.

Thanks,

Zachary

This sounded interesting, but I think it really needs some acid. May give it a try again next time I am stumped by what to do with my sloe gin; I used the Bitter Truth.

Far East Algonquin

1 oz Rye, Bulleit
1⁄2 oz Lemon juice
1⁄2 oz Pineapple juice
1⁄8 oz Simple syrup (2:1)
1 Cardamom (green)
1 dr Bitters, Angostura
Instructions

Muddle the green cardamom pod with the sugar syrup. Add remaining ingredients and ice, shake, and double strain into a cocktail glass. Garnish the foam from the pineapple juice with a drop of Angostura Bitters.

YieldsDrink
Authenticity
Authentic recipe
Creator
Ryan Fitzgerald of San Francisco's Beretta
Source reference

http://cocktailvirgin.blogspot.com/2011/08/far-east-algonquin.html

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
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Dolores no.4

1 1⁄2 oz Bison grass vodka
1⁄6 oz Simple syrup
1 wdg Lime (squeeze and drop)
3 ds Rhubarb bitters, Brooklyn Hemispherical Bitters Rhubarb
1 ds Apple bitters (Todd Thrasher's)
1⁄3 oz Crème de Manzana, Briottet
1⁄3 oz Aromatized wine, Lillet Blanc
1 bsp Aromatized wine, Lillet Blanc (Float)
Instructions

Shake and dump into double old fashioned. Float Lillet Blanc

Notes

Work in Progress. Garnish missing..

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
Jonny Almario, Hawthorn Lounge, Wellington
Curator rating
Not yet rated
Average rating
Not yet rated
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Lady Fae

1 1⁄2 oz Rye, Rittenhouse 100
1⁄2 oz Bourbon, Buffalo Trace
1⁄2 oz Rich demerara syrup 2:1
1⁄4 oz Sherry, Lustau Dry Amontillado
1 wdg Strawberry (with cracked pepper and 1ds balsamic)
Instructions

Build over crushed iced. Garnish

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
Jonny Almario, Hawthorn Lounge, Wellington
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • I really wanted to like this. It's just too sweet. I tried again with 1/4 rich demerara, but didn't help it much.
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