Nameless Cocktail

1 oz Gin, Tanqueray 10
1 oz Elderflower liqueur, St. Germain
1 oz Grapefruit juice
2 ds Hot sauce, Cholula
4 oz Grapefruit soda (homemade, ginger infused)
Instructions

Combine juice, gin, and st germain in an iced shaker. shake and strain into a collins glass filled with crushed ice covered in 2 dashes of cholula. top with grapefruit soda.

History

Riff on The Violet Hour's Part and Parcel and Drink's Agony and Ecstasy

Yields Drink
Authenticity
Unknown
Creator
David Porcaro- The Oakland Art Novelty Company
Curator rating
Not yet rated
Average rating
Not yet rated
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Zachary Pearson commented on 3/29/2012:

Curated to estimate the volume of grapefruit soda used to top the drink.

Savory Pimm's Cup

2 oz Pimm's No. 1 Cup
1⁄2 oz Lime juice
1⁄4 oz Pastis, Herbsaint
4 oz Birch beer
Instructions

Shake pimms, lime, and herbsaint in an iced shaker, strain into iced collins. Top with birch beer and garnish with ramp leaf.

Yields Drink
Authenticity
Unknown
Creator
Sandy Levine- The Oakland Art Novelty Company
Curator rating
Not yet rated
Average rating
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Zachary Pearson commented on 3/29/2012:

Curated this - I know it's not easy, but we try to avoid "top with" amounts of ingredients due to different sized glassware. I'm assuming that 4 oz of birch beer would almost fill an ice-filled Collins that had 2 3/4 oz in it.

Keyser Soze

3⁄4 oz Gin, Ransom
3⁄4 oz Aperol
3⁄4 oz Orange juice
1⁄4 oz Bénédictine
1⁄2 oz Ghost pepper syrup
Yields Drink
Authenticity
Unknown
Creator
David Porcaro- The Oakland Art Novelty Company
Curator rating
Not yet rated
Average rating
Not yet rated
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zymyrgys commented on 4/05/2012:

How exactly do you make ghost pepper syrup. Done incorrectly this could be a dangerous concoction...

sandynlevine commented on 11/21/2013:

Ghost Pepper Syrup

WEARING GLOVES, coarsely chop 1/4 oz. dried ghost peppers. Add them to 2L of water and bring to a boil. Reduce heat and simmer for 1 hour.* Strain the peppers out and measure how much water you have. Add an equal amount of white sugar and stir until dissolved. Bottle. Remove gloves.

*You'll want to open the windows, turn on a fan, and leave the room.

Gin e Succo

2 oz Gin, Tanqueray 10
1⁄4 oz Lemon syrup (we use a lemon-thyme syrup)
1 oz Strega
1⁄2 oz Lemon juice
1 ? Ginger beer
Instructions

Combine all ingredients except ginger beer in a shaker with ice. Shake and strain into collins glass with ice. Top with ginger beer, garnish with thyme sprig.

Yields Drink
Authenticity
Unknown
Creator
Adrianne Martin- The Oakland Art Novelty Company
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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  • Evergreen Swizzle — Gin, Herbal liqueur, Zirbenz Stone Pine Liqueur, Lime juice, Simple syrup
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Gin & Gruit

1 oz Gin, Plymouth
7⁄8 oz Ginger syrup
1⁄2 oz Lemon juice
3 dr Grapefruit bitters, Fee Brothers
3 oz Ale, Froach (Froach is a lighter, complex heather ale)
Instructions

Shake gin, ginger syrup, lemon juice and bitters with ice, strain into champagne flute. Top with beer, garnish with lemon wedge.

Yields Drink
Authenticity
Unknown
Creator
David Porcaro- The Oakland Art Novelty Company
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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reed20009 commented on 7/13/2018:

Refreshing summer drink. Made as indicated. Used a very chilled champagne glass which added nice touch. 

Fresca

2 1⁄2 oz Tequila, Don Julio Blanco
3⁄4 oz Lime juice
3⁄4 oz Herbal liqueur, Yellow Chartreuse
3 Watermelon (1.5" cubes)
Instructions

Crush watermelon in shaker with juice, add tequila and ice. Shake and strain into collins glass filled with crushed ice and watermelon spear. Float chartreuse and garnish with mint sprig.

History

Riff on the Fresca Brava from Death & Company

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Sandy Levine- The Oakland Art Novelty Company
Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • I missed the stop of floating the Yellow Char. and shook it. Good, but that would have probably been better. I floated a little on it, nice. I used a jalapeno-infused blanco. — ★★★★
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  • Shopping — Rum, Herbal liqueur, Warm spice liqueur, Pomegranate juice, Lime juice, Orgeat
  • Agave Pina — Tequila, Pineapple juice, Agave syrup, Club soda, Lime, Jalapeño, Sage
  • Tongue Thai'd — Mekhong, Ginger liqueur, Lime juice, Guava juice, Simple syrup, Orgeat, Basil
  • Bella Rosa — Blanco tequila, Elderflower liqueur, Aromatized wine, Lime juice, Pomegranate juice, Egg white

Cold Cold Night

2 oz Bourbon, Hancock's president's reserve
20 Raisins (muddled)
1⁄2 oz Maple syrup (grade b)
1⁄4 oz Lemon juice
1⁄4 oz Orange juice
15 dr Bitters (6 angostura, 3 absinthe, 6 orange)
Instructions

Muddle raisins in syrup and juice, add bourbon and bitters, shake and strain into coupe. Garnish with homemade or spherical maraschino cherry.

Yields Drink
Authenticity
Unknown
Creator
Sandy Levine- The Oakland Art Novelty Company
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Super smooth. Possibly a touch sweet, but the maple syrup is delicious.
  • Weird drink, but quite good.
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All Tomorrow's Parties

2 oz Bourbon, Buffalo Trace
1⁄2 oz Cardamaro
2⁄5 oz Autumn spice (see note)
5 dr Hazelnut extract
Instructions

Stir with ice in mixing glass, strain into coupe. No garnish.

Notes

To make the autumn spice infusion, take 2 cups water, 1 cup brown sugar, 1 cup white sugar, 1 cinnamon stick, 3 star anise, 1/4 teaspoon ground cloves (or 8 whole) and 1/4 teaspoon grated nutmeg. Heat, strain, and let cool.

Yields Drink
Authenticity
Unknown
Creator
Adrianne Martin- The Oakland Art Novelty Company
Curator rating
Not yet rated
Average rating
Not yet rated
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Hibiki Umeshu Cocktail

1 oz Japanese Whisky, Suntory Hibiki 17 year old
2 t Coffee liqueur, Kahlua
1 t White Crème de Cacao
3 oz Passion fruit juice
1⁄2 oz Umeshu
Instructions

Stir first three ingredients without ice and put to one side. Separately shake passionfruit juice and umeshu with ice and double strain into Martini glass. Float whisky mixture on top.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Takayuki Suzuki
Source reference

http://www.diffordsguide.com/class-magazine/read-online/en/2011-11-01/p… (with video)

Curator rating
Not yet rated
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Not yet rated
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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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