Espadin & Sand

1 oz Mezcal, Del Maguey Vida
1 oz Orange juice
1 oz Sweet vermouth, Carpano Punt e Mes
1 oz Cherry Liqueur, Cherry Heering
Instructions

Combine all ingredients, shake and fine strain into a coupe. Garnish with Flamed Orange!

YieldsDrink
Year
2011
Authenticity
Altered recipe
Creator
TJ Vytlacil, Blood & Sand
Curator rating
Not yet rated
Average rating
4 stars
(18 ratings)
From other users
  • Nice smoky variation on the Blood and Sand.
  • Better with sweet vermouth, rather than Punt e Mes.
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Darkside

2 1⁄2 oz Gin, Plymouth
1 oz Chinato (Barolo, Marcarini)
3 ds Peychaud's Bitters
Instructions

Stir, strain. Garnish with spiced brandied sour cherries or a lime twist and whole star anise.

YieldsDrink
Year
2008
Authenticity
Authentic recipe
Creator
Adam Bernbach, Bar Pilar, Washington, DC
Source reference

http://projects.washingtonpost.com/recipes/2008/11/12/darkside/

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Definitely do it with the whole star anise and lime twist
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It seems extravagant to mix with such an expensive wine, but it is quite sweet; the gin tempers that while still letting all the delicious spice flavors shine through. This recipe is flexible- I thought the wine got a little lost with the stated proportions- I liked it 1:1 with a little extra lime, so adjust to taste.

I like this one, but the barolo chinato is a bit hard to find in my area (thank you interwebs). I have only used the star anise/lime garnish combo.

Eva Peron

1 oz Fernet Branca
1 oz Ginger liqueur, Domaine de Canton
1 oz Sweet vermouth, Carpano Antica Formula
1 oz Lime juice
1 oz Ginger beer (to top)
1 sli Lime (as garnish)
Instructions

Shake, strain, rocks, collins glass, ginger beer float, garnish

History

Http://www.imbibemagazine.com/Eva-Peron-Recipe

YieldsDrink
Year
2010
Authenticity
Authentic recipe
Creator
Darren Crawford, Bourbon and Branch, SF
Source reference

http://fernetiquette.blogspot.com/2010/06/actual-research-like-substanc…

Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
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I would say the ginger beer float is optional; I made this without and the drink was delicious.

Dan commented on 3/30/2013:

Moderated to confirm to larger proportions of Imbibe recipe, which is probably more authoritative, and added lime wheel garnish.

Revisited after a couple years in an effort to finish off my bottle of Canton, and I still think this is an amazing drink. I do prefer it with a bit less lime however, and the last couple of times I made it I added a little orgeat since it plays so well with the Fernet Branca and the ginger. I amend my previous comments about the ginger beer being optional- it's a little syrupy without. However, the drink is on the sweet side and the ginger beer only adds to that. I've heard that King's ginger liqueur has more ginger flavor than the Canton that I finally finished, so I wonder if that with regular soda water would give enough ginger kick without getting too sweet.

Never having tried it with Canton, I just made this with King's Ginger, 3/4 oz of lime, and soda instead of ginger beer.  I thought the flavor balance was good, not too sweet, but the ginger was more subtle than big-kick.

The Secret Is in the Telling

2 oz Rum, Scarlet Ibis
3⁄4 oz Lime juice
1 oz Simple syrup (Sweet Corn Simple Syrup)
1⁄2 oz Falernum, Velvet Falernum
1 oz Lime juice
Instructions

Shake, fine strain, straight up, large coupe. To make Sweet Corn Simple Syrup, puree sweet corn, strain through cheese cloth and mix 1:1 with simple syrup.

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
TJ Vytlacil, Blood & Sand, Seattle, WA
Source reference

http://bloodandsandstl.com/menus/

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Dan commented on 11/06/2011:

Curated to add instructions for make the Sweet Corn Simple Syrup.

Can someone explain where the second portion of lime juice is to be used, please?

That's a good question. The link is broken, and the current cocktail menu doesn't have this on it. Perhaps the OP can chime in, but it's not lime peel as garnish. Thanks,  Zachary

Six Barrel Shotgun

1 oz Gin, Plymouth
1 oz Bourbon, Buffalo Trace (Peach Infused)
1 oz Puerto Rican Rum, Don Q
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1 oz Simple syrup
1 oz Lemon juice
3 ds Bitters, Bittermens Xocolatl Mole
Instructions

Combine all ingredients and shake. Fine strain over crushed ice in a Tiki cocktail glass or Collins. Garnish with fresh berries.

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
TJ Vytlacil, Blood & Sand
Curator rating
Not yet rated
Average rating
5 stars
(9 ratings)
From other users
  • Good simple drink that doesn't taste strong but has 3.5 units. — ★★★★
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The Weight

2 oz Irish whiskey, Black Bush
3⁄4 oz Luxardo Bitter
3⁄4 oz Cardamaro
Instructions

Stir, strain, straight up, cocktail glass

YieldsDrink
Year
2011
Authenticity
Authentic recipe
Creator
TJ Vytlacil, Blood & Sand
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • I didn't have Luxardo Bitter so I used Cappelletti Aperitivo instead. Pretty good! Maybe the original is even better.
  • It's definitely drinkable. 3star as written here. Made 2nd time w/ 1oz Black Bush, 1oz Knappogue Castle irish single malt, .375oz campari, .375oz gran clas., barspoon averna, .75 card. Express orange peel 4star
  • Much like a Blood and Sand.
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I pulled into Nazareth and *really* enjoyed this drink.

Dancing Shoes

1 oz Gin, Plymouth
1⁄2 oz Aromatized wine, Cocchi Americano
1⁄4 oz Sweet vermouth, Carpano Antica Formula
3⁄4 oz Lemon juice
3⁄4 oz Simple syrup
1 oz Champagne
Instructions

Shake all ingredients and fine strain into a champagne flute. Garnish with a lemon twist

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
TJ Vytlacil, Blood & Sand
Curator rating
Not yet rated
Average rating
4.5 stars
(6 ratings)
From other users
  • Tasty, but a bit too sweet. — ★★★★
  • Very light and refreshing — ★★★★
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Devils Soul

1 1⁄2 oz Rye, Rittenhouse
1⁄2 oz Mezcal, Sombra
1⁄2 oz Averna
1⁄4 oz Aperol
1⁄4 oz Elderflower liqueur, St. Germain
Instructions

Stir with ice. Strain into cocktail glass and garnish with a flamed orange twist.

YieldsDrink
Year
2011
Authenticity
Unknown
Creator
Ted Kilgore Taste, St. Louis Mo
Curator rating
Not yet rated
Average rating
4 stars
(20 ratings)
From other users
  • Made with Sacrificio and Ramazzotti. Spicy and sweet in Manhattan territory.
  • Okay. A bit syrupy in texture. Lacks the elegance of a simple Manhattan. Not sure the Mezcal lends much smoke.
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D is For Dangerous

2 oz Bourbon, Buffalo Trace
1 oz Lime juice
1 oz Simple syrup
6 lf Chocolate mint
3 ds Bitters, Bittermens Xocolatl Mole
1 ? Champagne
Instructions

Hard shake all ingredients and fine strain into a large coupe. Top with champagne and slap a leaf of mint for garnish

YieldsDrink
Year
2011
Authenticity
Altered recipe
Creator
TJ Vytlacil, Blood & Sand
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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The Asian-ness

1 1⁄2 oz Japanese Whisky, Yamazaki
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Campari
1⁄4 oz Cynar
1 ds Lemon bitters, Bitter Truth Lemon
Instructions

Combine all ingredients and stir, strain into a coupe

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
TJ Vytlacil, Blood & Sand
Curator rating
Not yet rated
Average rating
5 stars
(14 ratings)
From other users
  • Tasty boozy drink. I subbed Hibiki for the Yamazaki. Finished with Rosemary/Honey mist. Nice work.
  • Whiskey- bitter, herbal
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Used Akashi, Meletti instead of Campari, and grapefruit instead of lemon bitters. The liqueurs support the whisky beautifully. 

Curated this slightly - corrected the bitters to 1 dash which I'd imagine is correct. Thanks,  Zachary

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