Heathen VC

1 oz Rye, Sazerac
1 oz Armagnac
1 oz Sweet vermouth, Carpano Antica Formula
1 t Triple sec
2 ds Bitters, Bitter Truth Jerry Thomas’ Own Decanter
2 ds Bitters, Angostura
1 rinse Absinthe
Instructions

Stir ingredients over ice, serve straight in chilled, absinthe rinsed glass.

Notes

Very dry, offset enough by the triple sec and vermouth to be delicious. Absinthe rinse combined with the Jerry Thomas bitters gives interesting aromatics.

History

A Vieux Carre variant created out of necessity (lack of Benedictine in the drinks cabinet). Jerry Thomas bitters chosen over Peychaud's because I like my cocktails *really* bitter.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Jordan Harper
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Pretty good if you have an armagnac on hand you don't mind mixing. The sweet vermouth might take away from it a little bit, or perhaps I need a smidge more bitters because when I made this I only did the 2 ds angostura.
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Supercool Vieux Carré

1 oz Genever (Rye)
1 oz Dark rum, Barbancourt 8
1 oz Sweet vermouth, Cocchi
1 t Bénédictine
2 ds Peychaud's Bitters
2 ds Bitters, Angostura
Instructions

Prepare as a Vieux Carré (stir and strain) garnish with julienne lemon peel on an ice ball.

Notes

Detailed measures aren't provided in the source material, so I'm assuming proportions are the same as a classic Vieux Carré.

Yields Drink
Authenticity
Unknown
Creator
Alex Kratena, head bartender at Artesian at The Langham
Source reference

http://www.diffordsguide.com/class-magazine/read-online/en/2012-03-27/p…

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
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A Dry Symphony

1 1⁄2 oz Rye, Bulleit
3⁄4 oz Dry vermouth, Vya (Whisper Dry)
1⁄3 oz Cynar
3 ds Orange bitters, Regans' orange bitters
1 twst Orange peel
Instructions

Pour ingredients into a mixing glass. Add ice and stir 30 seconds. Strain into a chilled martini or coupe glass. Twist orange and add to drink.

Notes

#1 - with no garnish... orange might be nice but overpowering...
#2 - with orange peel... no appreciable difference. orange may have been too old
#3 - used fresh orange peel... much nicer, the oils balance everything.

History

First cocktail added to the site!

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Q Williams, Walnut Creek, CA
Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
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The Ice Pick

2 oz Genever, Bols
1⁄4 oz Crème de Violette
1⁄4 oz Maraschino Liqueur, Maraska
2 ds Orange bitters, Regans' orange bitters
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, rocks w/ 1 lg cube, garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Daniel Eun, The Varnish
Source reference

G. Regan, 2011 Annual Manual for Bartenders

Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
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  • Casino — Old Tom Gin, Maraschino Liqueur, Orange bitters, Cherry, Lemon juice
  • Variation on a Theme — Old Tom Gin, Cherry Liqueur, Campari, Maraschino Liqueur, Orange bitters
  • Planet of the Ood — Oude genever, Elderflower liqueur, Lavender tincture, Cardamom tincture, Chamomile tincture, Herbal liqueur, Maraschino Liqueur, Gentian tincture
  • Cedar Fever — Old Tom Gin, Zirbenz Stone Pine Liqueur, Elderflower liqueur, Peychaud's Bitters, Lemon peel
christina in tacoma commented on 5/03/2012:

This is great. I love a traditional aviation, but it can get too lemony and too sweet- this is a more nuanced cocktail, and a good variation to have in the rotation, thanks.

Fluent French

2 oz Gin, Citadelle
1 oz Dry vermouth, Noilly Prat Original Dry
1⁄4 oz Simple syrup (Lavender infused, see note)
1 ds Celery bitters
Instructions

Stir with ice and strain into chilled cocktail glass. Garnish with lemon twist.

Notes

Lavender Syrup

1 C water;
2 C sugar;
4-5 Tbs dried lavender buds;
2 oz vodka.

Place the water and sugar over med heat, stirring until sugar fully dissolves. Stir in the lavender buds and simmer for 5 minutes. Remove from heat and allow syrup to steep/cool, then strain through cheesecloth. Stir in vodka (keeps syrup shelf-stable).

Yields Drink
Authenticity
Your original creation
Creator
Bennett Turner
Curator rating
Not yet rated
Average rating
Not yet rated
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4-3-1

1 oz Mezcal
3⁄4 oz Elderflower liqueur, St. Germain
1⁄4 oz Ramazzotti
Instructions

Stir well with ice and strain into a pre-chilled
glas.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Misty Kalkofen, Drink, Boston
Source reference

http://www.mezcal.com/recipes.html

Curator rating
Not yet rated
Average rating
3 stars
(11 ratings)
From other users
  • Agree w/ others than this is too sweet. It's also way too small! I'd cut the eldflower (by a bunch) and increase to 1.5x or even 2x.
  • A bit too sweet. Maybe reduce the Elderflower
  • Should probably be 4-2-1 so it isn't too sweet.
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Silent Order

2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Lime juice
1⁄2 oz Water
7 lf Basil
Instructions

Shake all ingredients with ice and
fine strain into a pre-chilled cocktail glas.

Yields Drink
Authenticity
Authentic recipe
Source reference

http://cocktailvirgin.blogspot.de/2010/06/silent-order.html

Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • If you’re looking for a way to drink 2 oz of chartreuse, this is it. Amazing how the flavors come together
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Flor de Jalisco

2 oz Blanco tequila
3⁄4 oz Lemon juice
1⁄2 oz Agave syrup
1 bsp Orange marmalade
1 twst Orange peel
Instructions

Shake all ingredients
(except the orange twist) with ice
and strain into
a pre-chilled cocktail glas. Garnish
with an orange twist.

Yields Drink
Authenticity
Unknown
Creator
Joaquin Simo
Source reference

Food & Wine: Cocktails '09

Curator rating
Not yet rated
Average rating
5 stars
(15 ratings)
From other users
  • Very good. Definitely margarita-like. Try this again.
  • Great for light cocktail. Can leave out the agave syrup if you're in a dryer mood . Few drops of orange bitters don't do any harm. — ★★★★
  • Used Seville Orange marmalade for a little bit’a bitter
  • Appealing. Like a margarita that took the path less trodden instead of lime. — ★★★★★
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Craig E commented on 9/23/2015:

FWIW the Death & Co. book has this as 1/4 oz. agave nectar instead of 1/2 oz. agave syrup, and no garnish.

Constable Hook

2 oz Apple brandy, Lairds 7.5
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Maraschino Liqueur
1 twst Lemon peel
Instructions

Stir & strain into a chilled cocktail glass. Rim glass with peel before dropping in.

Notes

An applejack variation on the Red Hook Cocktail.

History

Laird's comes from New Jersey, so I named it after a neighborhood in Bayonne, NJ, across the river from Brooklyn.

Picture of Constable Hook
2012 Another Cocktail Blog
Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Christopher Bevins, home bar
Source reference

http://anothercocktailblog.tumblr.com/post/15767408044

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
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Petticoat Junction

2 oz Gin (London Dry)
1 oz Aperol
1⁄2 oz Lemon juice
1⁄2 oz Orgeat
2 ds Grapefruit bitters, Bitter Truth Grapefruit
1 ds Cherry Bitters, Fee Brothers Cherry
1 twst Lemon peel
Instructions

Shake & strain into chilled cocktail glass. Express twist, rim glass, and drop in.

Notes

Each ingredient plays its part, from nose to sip to swallow to finish. Layer after layer, with a sum greater than its parts.

Avoid Monin Orgeat on this one; it imparts an odd "chocolatey" flavor.

History

Formerly posted here as "The [Redacted] Cocktail." Among friends, this drink has a "bawdier" name (as seen at the Reference link), but I've finally settled on a name which better suits its flavor profile.

Picture of Petticoat Junction
2012 Another Cocktail Blog
Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Christopher Bevins
Source reference

http://anothercocktailblog.tumblr.com/post/18890714968

Curator rating
Not yet rated
Average rating
3.5 stars
(13 ratings)
From other users
  • I'm not sure about this one. It's ok. I didn't use fresh lemon juice, so would like to try with that, may brighten it up. Seems like rum might pair better than gin.
  • Four 5-star ratings!
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Bevx commented on 3/29/2013:

Self-curated... Changed cocktail name and updated Notes & History sections to reflect change.

MOJO1229 commented on 12/10/2016:

Petticoat Junction: I saw five rating with an average of 4.5. I tried the cocktail, and it liked it--more than I thought I would. But the most I could squeeze out of it for a rating was 3.5. I wish people who rate a drink at 4.0 and above would make a comment that reveals what brought their liking for the cocktail to that level. When I rate a drink at 3.5 and many others are rating the same drink at 4.5, I begin to wonder: (1) am I too stringent in how I rate a given cocktail, or (2) Am I overlooking a characteristic and/or flavor ot the cocktail.

Sometimes, before I even make a given cocktail--thanks to one or two comments--I will make a change or two in the cocktail's recipe. Also, I'm trying to learn more about mixology, and often I find comments helpful in that regard. So, please, if you REALLY like a cocktail, let me and others know what lead you to rate a particular cocktail at 4.0 or higher. Thanks

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