Broken English

2 oz Gin, Beefeater 24
1 oz Sweet vermouth
1⁄2 oz Strega
1⁄4 oz Fernet Branca
1 t Bénédictine
2 ds Orange bitters, Regans' orange bitters
2 ds Peychaud's Bitters
1 twst Grapefruit peel (as garnish)
Instructions

Stir, strain, cocktail, garnish.

Notes

Careful measurement of ingredients is essential for this one.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Colin Shearn
Source reference

Gaz Regan's Annual Manual for Bartenders 2011

Curator rating
Not yet rated
Average rating
4 stars
(31 ratings)
From other users
  • Lots of good stuff in there and it all works.
  • Made with Conniption Gin and Vya. This was amazingly well balanced for as many strong players as it has - gin/juniper was predominant, which wasn't my favorite, but that's personal pref.
  • Explosive when using barreled gin instead.
  • Boozy and aromatic — ★★★★
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lesliec commented on 2/21/2017:

I love it, Wifey hates it. Such is Fernet ...

Division Bell

1 oz Mezcal, Del Maguey San Luis del Rio
3⁄4 oz Aperol
1⁄2 oz Maraschino Liqueur, Luxardo
3⁄4 oz Lime juice
1 twst Grapefruit peel
Instructions

Shake, strain, cocktail, express grapefruit peel and discard.

Yields Drink
Authenticity
Authentic recipe
Creator
Phil Ward
Source reference

Gaz Regan's Annual Manual for Bartenders 2011

Curator rating
Not yet rated
Average rating
4.5 stars
(52 ratings)
From other users
  • Kinda crazy. Very grapefruity, sweet, and smokey.
  • K’s like it, Smokey grapefruit. Accessible mezcal cocktail.
  • https://twitter.com/WillGordonAgain/status/847652315343462400
  • Smokey grapefruit flavor, sour, bitter and enjoyable.
  • Tangy, with an interesting sour/smoky/bitter finish that approaches umami flavors.
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Jmmrad commented on 6/29/2022:

Sweet and smoky with pleasant citrus balance.

Lacrimosa

2 oz Rye, Rittenhouse 100
3⁄4 oz Luxardo Bitter
3⁄4 oz CioCiaro
1 twst Orange peel (flamed)
Instructions

Stir, strain, one large cube in chilled rocks glass, garnish.

Yields Drink
Authenticity
Unknown
Creator
David Slape
Source reference

The PDT Cocktail Book

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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Platanos En Mole Old Fashioned

2 oz Añejo rum, Zacapa 23
1⁄4 oz Crème de Banane, Marie Brizard
12 dr Bitters, Bittermens Xocolatl Mole
1 pn Chili pepper (ground)
Instructions

Stir, strain over one large cube in a chilled rocks glass, garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Jim Meehan
Source reference

The PDT Cocktail Book

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • I didn't have creme de banana - but I used banana infused goslings rum.
  • Fun and tasty drink even with cheap liqueur.
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Occidental

2 oz Aquavit, Linie
3⁄4 oz Orange liqueur, Grand Marnier
1⁄2 oz Amaro Nonino
1 rinse Fernet Branca
1 twst Orange peel (as garnish)
Instructions

Stir, strain, rinsed coupe, garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Nate Dumas
Source reference

The PDT Cocktail Book

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Tastes mostly of Linie and, given the ingredients, surprisingly sweet.
  • The orange highlights the aquavit nicely. Amaro Nonino fades into the background...might use a more assertive amaro next time.
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Verte Chaud

2 oz Herbal liqueur, Green Chartreuse
6 oz Hot chocolate
1 part Whipped cream
Instructions

Build in a heated coffee cup.

Notes

Boudreau's recipe actually calls for "wet cream," defined as being the same as whipped cream, but stopping the whipping before the cream becomes stiff. Hot chocolate made from dark (high percent cacao) chocolate preferred.

Yields Drink
Authenticity
Authentic recipe
Creator
Jamie Boudreau
Source reference

http://spiritsandcocktails.wordpress.com/2007/12/29/winter-warmth/

Curator rating
Not yet rated
Average rating
5 stars
(8 ratings)
From other users
  • Flavor combination made in heaven!
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Agnostic Monk

1 1⁄2 oz Rye (jefferson 10 yr)
3⁄4 oz Bénédictine
1⁄4 oz Falernum, Velvet Falernum
1⁄4 oz Islay Scotch, Laphroaig 10 (or less)
2 ds Lactart
Instructions

Stir on good ice and strain, serve neat like you would any mans drink.
at the oakland we leave out the scotch and flame it o'er the top with an atomizer. a very long and hot flame it is indeed. it gives a guest the interesting sensory experience of a cold drink and hot glass on the first sip. we like it.

Notes

Feel free to taste before the addition of the acid... The sweet smokey flavors are quite muddled, but separate very nicely on the palate with the lactart. Thanks darcy

History

We ordered acid phosphate from the extinct chemical company and they sent us the lactart as a bonus, so i did what seemed natural. . . I incorporated it into a cocktail(...)

Picture of Agnostic Monk
©2011 Kindred Cocktails
Yields Drink
Authenticity
Your original creation
Creator
David Porcaro, the Oakland Art Novelty Company Ferndale(N of Detroit) Mi
Curator rating
Not yet rated
Average rating
4.5 stars
(10 ratings)
From other users
  • Tasty, but the falernum dominates. Next time I'll cut back to a couple of dashes - mabe a rinse.
  • I didn't have the lactart, so used orange cream citrate - Bittermens makes one. Made this one with w/bourbon, will try with rye when I get some more.
  • A customer favorite
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OldFashionedCock commented on 10/13/2024:

I made major substitutions for this; I used Sazerac, I used Highland Park 12, I'm never going to stock Lactart, so I used 1/2 tsp Lime Juice, and I'm not setting anything on fire. Despite all of that, I'm here to say this is a truly elevated whiskey experience and I conceptually highly recommend it.

Shawn C commented on 10/17/2024:

Lactart has been difficult to find, so I worked around the problem by making my own. I ordered a 4 oz bottle of lactic acid solution (88%), and made a small bottle diluted to 10% using distilled water--which is the strength found in the Emil Hiss recipe from 1897. I haven't tested it in this drink yet.

The Brave

1 oz Mezcal, Del Maguey Chichicapa
1 oz Sotol, Hacienda del Sotol Plata
1⁄2 oz Averna
1 bsp Orange Curaçao
3 ds Bitters, Angostura
1 twst Orange peel (flamed, as garnish)
Instructions

In a brandy snifter, stir all ingredients without ice. As garnish, mist more Angostura over the top of the snifter and flame an orange peel.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Bobby Heugel, Anvil Bar and Refuge
Source reference

http://drinkdogma.com/mezcal-a-can-of-worms/

Curator rating
5 stars
Average rating
4 stars
(19 ratings)
From other users
  • This is a drink for grown-ups.
  • Shockingly smooth for how strong it is. Sotol is front and center.
  • Strong 4 — ★★★★
  • Made it per Punch spec (with blanco tequila), lacking Sotol. Like The Rebennack but smokier.
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Zachary Pearson commented on 7/03/2014:

Rafa,

Yeah, but Punch is wrong ;) The Sotol makes the drink.

Thanks,

Zachary

DrunkLab commented on 7/03/2014:

Ha. I'll have to try it with the Sotol then. I keep hearing great things about this drink from Texan friends.

bza commented on 7/03/2014:

I wonder if they did that because it's hard to get sotol in many places, similar to why the NYT published the Oaxaca Old Fashioned with Ango instead of mole bitters.

The Blue Blazer

2 oz Scotch
2 oz Water (Boiling)
1 t Sugar
1 twst Lemon peel (as garnish)
Instructions

Obtain two large metal mugs. In one, add Scotch and boiling water. Ignite the Scotch. Toss the hot mixture back and forth between the mugs a few times - it should look like you're pouring a liquid stream of fire. Extinguish the flames, add the sugar, stir to dissolve, pour into a tumbler. Add garnish.

Notes

Professor Thomas says to practice with cold water first lest you scald yourself.

Yields Drink
Year
1862
Authenticity
Authentic recipe
Creator
Jerry Thomas
Source reference

"How To Mix Drinks, or the Bon Vivant's Companion", Jerry Thomas

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Dorflinger

2 oz Gin
1 oz Absinthe
1 ds Orange bitters
Instructions

Shake/stir, up.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
From other users
  • Made to spec and was seriously absinthey. But with a good absinthe that's okay.
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MOJO1229 commented on 1/24/2017:

What an odd name for a cocktail. It turns out that "Dor" is Gaelic for turd. So there you have it: Turd flinger!

On a more serious note, I considered the ratios of the ingredients, and decided to be cautious about how much Absinthe to use. I chose St George's Terroir Gin, knowing it could stand up to the absinthe. For the absinthe, I picked St George's Absinthe Verte (by the way, St George's products are outstanding).

I poured 2 oz gin, but only 1/4 oz Absinthe. The gin came through, as did the Absinthe (but lightly so). I added 1/8 oz, and perfecto! I then added two dashes of Fee Bros' gin-barrel aged Orange Bitters (a relatively new product). Not enough, so I added two more dashes. Better, but it needed a sharper citrus taste. I used an orange twist; not enough (maybe flame it next time), and then used a lemon twist. Home at last!

The final recipe I suggest for 'Dorflinger' is: 2 oz of gin, 3/8 oz absinthe, 4 dashes orange bitters (might consider lemon bitters), one orange twist, and one lemon twist. I rated the cocktail between 3.0 and 3.5. Worth making and drinking. Some, however, may prefer a lighter hand on the Absinthe, use only 1/4 oz. Personally, I caution against using more than 1/2 oz absinthe; all of the other tastes will be swallowed up.

Needless to say, I will be tinkering with this libation over the next several weeks (e.g., I will try a softer gin, such as Tanqueray Ten). Meanwhile, drink and enjoy, but drink responsibly.

Note: Considering that I totally revamped the "Dorflinger" recipe, from top to bottom, I have named my version of "Dorflinger," as "Dorflinger Revisited.

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