La Belle de l'heure

4 oz Champagne
1⁄4 oz Grenadine (Homemade)
1⁄4 oz Cognac, Courvoisier
3 ds Orange bitters, Scrappy's Orange
Instructions

Pour champagne, add grenadine slowly. Top with bitters and cognac.

Yields Drink
Year
2011
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Hitch-22

1 1⁄2 oz Scotch, Johnnie Walker Black Label
1 1⁄2 oz Drambuie
3⁄4 oz Elderflower liqueur, St. Germain
3⁄4 oz Lemon juice
1 t Orgeat
Instructions

Shake and strain into a rocks glass.

History

My tip of the hat to the late Mr. Hitchens.

Picture of Hitch-22
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Substituted Amaretto for the Orgeat — ★★★★
  • Must try
  • Absinthe
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Grand Autumn

2 oz Rye
1 oz Elderflower liqueur, St. Germain
3⁄4 oz Lime juice
3 oz Ginger beer (top with)
2 ds Bitters, Angostura (as float)
Instructions

Shake first three ingredients in an ice filled shaker and strain into an ice filled Collins glass. Top with Ginger beer & 2 dashes of Angostura bitters to garnish.

Yields Drink
Authenticity
Authentic recipe
Source reference

http://www.stgermain.fr/cocktails.php?p=4&r=GrandAutumn

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
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Zachary Pearson commented on 12/19/2011:

Curated this a bit: Changed the recipe from a ratio to ounces - we prefer drinks this way. A Collins glass is around 10 ounces, so setting a parts drink to 3 (so 6 oz Rye, 3 oz St. Germain, and 2 1/4 oz lime) would not work. We would also prefer an amount of ginger beer instead of "fill the glass", as people's glasses are different. Finally, Kindred Cocktails assumes people are going to use fresh lime juice and other high quality ingredients.

Thanks,

Zachary

Ninth Circle commented on 3/12/2017:

Really nice drink for a beautiful spring day in San Francisco. And I don't even like ginger beer all that much...thanks for sharing....

 

Lavender Bee

2 oz Jalapeño tequila, Tanteo (Or infuse your own, see notes.)
2 oz Lavender Honey Syrup (Homemade, see notes)
2 oz Lime juice
2 ds Peach bitters, Fee Brothers Peach
Instructions

Shake and strain into an ice filled parfait glass. Garnish with a sprig of fresh lavender.

Notes

The original directions call for making the Lavender Honey Syrup from scratch, but I just use equal parts Lavender Honey and very hot water. Stir till dissolved. A very popular drink during summer at the restaurant. Also hard to come by the Tanteo Jalapeno Tequila so we infused our own with 2 whole jalapenos added to 2 bottles of good quality Tequila. Remove the jalapenos after 4 days as they start to pickle and the Tequila can get a little too spicy.

Yields Drink
Authenticity
Authentic recipe
Creator
Adam Landsman
Source reference

Market Watch Magazine, May 2011

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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sjdiaz21 commented on 1/03/2012:

Oh, I can see how it would seem to be 2 drinks since most cocktails seem to be between 3 to 3 1/2 or so ounces. It's 1 drink, a pretty tall one. When we serve this at the restaurant we put it in a 14 oz Pilsner glass packed with ice. I believe from the picture in the original magazine the Parfait glass was around that size. Hope that clears it up.

Martilla

1 t Lemon peel (Grated zest)
1 1⁄2 oz Añejo tequila
1 oz Dry vermouth
3 t Maraschino Liqueur
1 twst Lemon peel (as garnish)
Instructions

Put the lemon zest in a mixing glass and fill it with cubed ice. Add the remaining ingredients and stir for 10 seconds. Double-strain into a chilled cocktail glass and add the garnish.

History

Adapted from a recipe by Bas Verhoeven, Door 74, Amsterdam.

Yields Drink
Authenticity
Authentic recipe
Source reference

http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/06/26/FD3S1JTAB6…

Curator rating
Not yet rated
Average rating
4.5 stars
(10 ratings)
From other users
  • Made this w/ Anejo - had a vanilla flavor to it. Changed this to reposado, added .25oz lemon juice and swapped in orange bitters - 5 stars! — ★★★★★
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Zachary Pearson commented on 1/02/2012:

Do you mean 1 teaspoon of lemon juice + 1 teaspoon of grated zest, or simply 1 teaspoon of grated zest? I can change as necessary.

Thanks,

Zachary

reed20009 commented on 11/08/2020:

The vanilla/caramel taste can be of the Anejo is offputting to some in this recipe. A nice silver or Reposado works well. I also add .25oz lemon juice and use fruit forward bitters. 

Karmic Sutures

2 oz Añejo tequila
1⁄4 oz Mezcal
1⁄2 oz Herbal liqueur, Green Chartreuse
2 ds Chocolate bitters
Instructions

Ice. Stir. drink.

Notes

Amazing cocktail. one of my favorites to make at home. You'd be surprised how balanced and easy to drink this is being composed of such strong ingredients.

History

I found the basis for the recipe on the sfgate link, but added chocolate bitters. Also, their original name was terrible.

Yields Drink
Authenticity
Altered recipe
Source reference

http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/05/03/FDDT179ORE…

Curator rating
Not yet rated
Average rating
3.5 stars
(14 ratings)
From other users
  • Decent; a bit astringent. I think it benefitted from an expressed grapefruit twist rubbed inside glass.
  • Very tasty and balance. Slightly sweet, somewhat herbal, slightly smokey.
  • So-so. Tequila with smoke and an herbal kick. Seems to be missing something. Maybe it was my mood.
  • Subtle flavors. I was concerned that the ratios would make the Chartreuse overwhelm the mescal, but the tastes are well balanced. On borderline of 4 stars
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bza commented on 10/17/2012:

Tried the original recipe without the bitter and with the garnish (though I agree - terrible name!) and this is kind of a brilliant drink. It's so proofed I wouldn't think it would work, but it is really well-balanced and you get all three ingredients. This is a great drink for the high rollers who want to throw around the good añejo.

Jennx commented on 12/08/2014:

I love this drink. The more sublime the tequila the better.

Dusty Road Chelada

1⁄2 oz Tamarind (pulp)
1 pn Lime (rind)
3⁄4 oz Lime juice
1⁄4 oz Agave syrup
1 pt Beer (recipe calls for Uncommon Brewers Siamese Twin Ale or Dos Equis)
1⁄2 oz Mezcal
Instructions

Shake all ingredients (except beer and mezcal) without ice and strain into an ice filled glass rimmed with one part orange zest, one part salt and a half part black pepper. Top with beer and float the mezcal.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Raul Yrastorza, Las Perlas in Los Angeles
Source reference

http://online.wsj.com/article/SB100014240531119033414045764826437786020…

Curator rating
Not yet rated
Average rating
Not yet rated
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Blimey Barista

2 oz Dark rum
1⁄2 oz Coffee liqueur, St George Firelit
2 ds Chocolate bitters
Instructions

Stir with ice.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Nice and simple but tasty. Funky dark rum goes well with the coffee liqueur.
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Penicillina

2 oz Tequila
3⁄4 oz Lime juice
1⁄2 oz Agave syrup
3 sli Ginger (fresh)
1⁄4 oz Mezcal
Instructions

Muddle ginger in agave nectar. Add rest of ingredients and ice. Shake. kill bacteria from mexico

Yields Drink
Authenticity
Authentic recipe
Source reference

http://www.cocktailchronicles.com/2009/04/18/3030-penicilina/

Curator rating
Not yet rated
Average rating
4.5 stars
(25 ratings)
From other users
  • Nice margarita riff! A slice of jalapeno added to the muddle works well too. — ★★★★★
  • I love ginger/agave mix. I used an old lime. I *need* to try again.
  • A nice mix of heat & sweet. I minced the ginger before muddling: a mistake. It didn’t get much added flavor, and then necessitated double-straining. — ★★★★★
  • Incredible how well the mezcal and ginger works together
  • Perfection! What else do you need? — ★★★★★
  • that is a seriously good cocktail. did the mezcal float as suggested in the link to the original
  • 3/8 oz Sweetened Ginger Juice 3/8 oz Honey Syrup Float the Islay
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El Monje (The Monk)

1 1⁄2 oz Whiskey (argentine whisky)
1⁄2 oz Campari (or Cazalis Bitter (argentine brand))
1⁄2 oz Curaçao (or Hesperidina (argentine bitter orange liquor)
1 oz Bénédictine (or Monacal liquor (argentine brand))
Instructions

Stir all ingredients in a Boston glaas filled with ice. Strain into a chilled cocktail glass and garnish with a flamed orange twist.

Notes

This drink is made with argentine ingredients and brands but I have named similar brands so that everyone can do it.

History

"Hesperidina" is a little sweet liquor made with bitter orange peels. "Cazalis bitter" is similar to Campari even in color and the "Monacal" is an argentine Benedictine.

Yields Drink
Authenticity
Your original creation
Creator
Walter Platta - autodidact - Buenos Aires - Argentina
Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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