Perfect Storm

1 1⁄2 oz Bourbon, Jim Beam Black
1⁄4 oz Allspice Dram, St. Elizabeth
1⁄2 oz Honey syrup (1:1)
3⁄4 oz Lemon juice
3⁄4 oz Ruby Port, Sandeman
3 ds Orange bitters, Fee Brothers Orange
Instructions

In a glass combine bourbon, allspice dram, honey syrup, lemon juice and bitters. Shake and strain into an ice filled Old Fashioned. Top with port.

Notes

You could up the St. Elizabeth allspice dram to 1/2 oz if you want, but I like how you get a hint of it in each sip vs. an upfront spice note.

Yields Drink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle, WA
Source reference

http://shakestrainandsip.blogspot.com/2012/01/thoughts-on-important-ing…

Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • Quite good. Made a second as a slight variation, swapping rye for bourbon, Wigle Landlocked Spiced (a spiced rum made with honey instead of sugar) for the honey syrup + pimiento dram, and orange for lemon.
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laerm commented on 9/13/2015:

Quite good. Made a second as a slight variation, swapping rye for bourbon, Wigle Landlocked Spiced (a spiced rum made with honey instead of sugar) for the honey syrup + pimiento dram, and orange for lemon.

Ginger Apple Wassail

6 Apple (Lady)
1 T Sugar
1⁄4 t Cinnamon (Ground)
3 Ginger beer (12-ounce bottles)
3 c Apple cider
1 ? Nutmeg (Freshly ground, for garnish)
Instructions

Preheat the over to 375 degrees. Put the apples in a small roasting pan and sprinkle the sugar and cinnamon over them. Bake for about 35 minutes, until tender but still firm.
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Whisk together the ginger beer and cider in a large saucepan over medium-low heat. Warm the mixture, but don't allow it to boil.
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To serve, place an apple in each of 6 heatproof glass beer mugs, ladle in the wassail, and serve garnished with a dusting of nutmeg.

Yields Drinks
Authenticity
Your original creation
Creator
Liz Scott, author of Zero-Proof Cocktails
Source reference

Zero-Proof Cocktails (Ten Speed Press)

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Zachary Pearson commented on 1/12/2012:

Curated slightly - changed ground cinnamon to cinnamon, with ground in the notes.

The Boston Shaker commented on 1/13/2012:

I went back and forth on that before I submitted. In the end I felt that ground cinnamon is different than cinnamon (stick). It's a different ingredient actually and if I was scanning the ingredient list and had to go shopping for the cinnamon I'd pick up sticks instead of a jar of ground cinnamon. The "ground" is not the preparation you do at home to the cinnamon (although you could), it's the ingredient itself... Ground Cinnamon.

I'm not going to change it back, but I do feel it should be listed as Ground Cinnamon to avoid confusion.

Zachary Pearson commented on 1/13/2012:

Dan may chime in here, but from my perspective, it means I get an article in a queue called Ingredients without Pages named "Ground cinnamon", which means I get to write something about how ground cinnamon is different from cinnamon, which doesn't make a lot of sense. It's the same thing that happens with a lot of homemade syrups - people enter them as ingredients instead of attaching a note to the bottom as to how to make their rosepetal and moondust infused jaggery syrup. 

The Notes/Processing box is for just that - you're telling people that the cinnamon should be ground before using. I think, and I think Dan would agree with me, that we should have as few ingredients as we can get away with. But I'll talk to him, and we'll see.

Zachary

Ellen Sagun

2 oz Gin
1⁄2 oz Bénédictine
1⁄2 oz Orange Curaçao
1⁄2 oz Lemon juice
1 twst Lemon peel (Flamed, as garnish)
Instructions

Combine ingredients in tumbler.
Add ice.
Shake & Strain into chilled cocktail glass.
Garnish with flamed lemon twist.

Yields Drink
Year
2010
Authenticity
Your original creation
Creator
John and Akash of Thursday Night Cocktail Association, Atlanta, GA
Curator rating
Not yet rated
Average rating
3.5 stars
(18 ratings)
From other users
  • I’d rather have a Sidecar. Most especially a Grand Sidecar. — ★★★
  • Laura liked it. — ★★★★
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Junior Ryan's Strega Sour

1 1⁄2 oz Gin, Martin Miller's
3⁄4 oz Strega
3⁄4 oz Lemon juice
1⁄2 ? Egg white
1 t Honey syrup (Earl Grey tea infused - see note)
4 dr Bitters, Angostura
Instructions

Put first 1/2 egg white in the shaker. Next , put the Gin , strega , fresh lemon juice and the homemade syrup. Mix the egg with the other ingredients with a mixer , add ice and shake. Strain into a chilled cocktail glass. Add 4 drops of aromatic bitters and serve

Notes

The original Strega Sour have gin , Strega and lemon juice. This addition of egg white and the tea syrup makes this cocktail more creamy and tasty.

To make the honey syrup, take 2 parts of honey and one part hot earl grey tea and stir to combine.

History

Junior Ryan found this cocktail in the Playboy Host and Bar Book and did this variation. Result , he won the "Martin Miller's Gin Trade Up Competition".

Yields Drink
Year
2011
Authenticity
Altered recipe
Creator
Junior Ryan - Clyde Common - Portland - OR
Source reference

Made by Jamie Boudreau :
http://www.dailymotion.com/video/xnfwt8_how-to-make-yhe-strega-sour-coc…

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Winner!
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Zachary Pearson commented on 1/10/2012:

Curated slightly to clean up the infused honey syrup. Moved instructions about the syrup to notes.

El Momento Perfecto

1 1⁄2 oz Puerto Rican Rum, Bacardi
7⁄8 oz Aromatized wine, Lillet Blanc
2⁄3 oz Byrrh
2 t Campari
4 ds Bitters, Bitter Truth Orange
1 bsp Orange marmalade
Instructions

Stir all ingredients over cubed ice then julep strain into an old fashioned glass over fresh ice. Garnish with a lemon twist.

Notes

For a full on orange, use strong breakfast marmalade, it gives it some punch!

History

This cocktail is my Bacardi Legacy entry for 2012 and has so far been featured in Imbibe, The Floating Rum Shack, Culture Bar, The Reading Post and True Originals.

It will also be in Gaz Regan's 101 Best New Cocktails of 2012.

El Momento Perfecto
©2011 DanBovey
Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Dan Bovey
Source reference

www.elmomentoperfecto.co.uk

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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Salt of the Earth

2 oz Blanco tequila, Milagro (beet infused)
3⁄4 oz Lime juice
1⁄2 oz Agave syrup (salted lime agave)
1⁄2 oz Triple sec, Cointreau
Instructions

Shake and Strain into a cocktail glass with a half beet salt rim.

Notes

Beet tequila:1 bottle of tequila, 4oz of roasted beets. Infuse for 2 days.
Salted lime agave: Make agave syrup with 16oz of agave 16oz of hot water and steep 1/2oz salt and the zest of 4 limes for 24 hours.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Ted Kilgore, Taste, St. Louis, Mo
Curator rating
Not yet rated
Average rating
Not yet rated
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Zachary Pearson commented on 1/09/2012:

Ted, if you could give us some instructions on how to make the beet infusion and the infused syrup, I could put them in the notes for you.

Ted K commented on 1/10/2012:

sure, I use 4 oz of roasted beets per liter for 48 hours. The salter lime agave I use 1/2 oz of salt and the zest of 4 limes infused for into a 1;1 agave syrup for24 hours.

Mr. Miller

1 1⁄2 oz Gin, Hendrick's
1⁄2 oz Gin, Broker's
1⁄2 oz Gin, Hayman's
1⁄2 oz Falernum, Velvet Falernum
1⁄2 oz Orgeat
1⁄2 oz Lime juice
1⁄2 oz Grapefruit juice
1 ds Bitters, Angostura
1 ds Bitters, Bitter Truth Jerry Thomas’ Own Decanter (Aromatic)
Instructions

Dry shake and serve in a tiki glass over crushed ice. Mint and Grapefruit quarter for garnish.

Yields Drink
Year
2010
Authenticity
Your original creation
Creator
Ted Kilgore, Taste, St. Louis, Mo
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Suffering Travis

1⁄2 oz Gin, Broker's
1⁄2 oz Whiskey, Yamazaki 12
1⁄2 oz Rhum Agricole, Barbancourt 8
1⁄2 oz Hibiscus Liqueur, Fruit Lab Crism
3⁄4 oz Lime juice
1⁄2 oz Grenadine
1 oz Ginger beer
Instructions

Dry Shake everthing but the ginger beer. Pour over crushed ice in a tiki glass. Top with ginger beer. Mint and orange slice garnish.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Ted Kilgore, Taste, St Louis Mo
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Zachary Pearson commented on 1/10/2012:

Is the ginger beer dry shaken with the rest of the ingredients, or is it a float? Is there a shake with ice after the dry shake or is it just dry shaken, then over ice?

Spagetti Western

1 oz Bourbon, WL Weller (12 yr)
1 oz Rye, Rittenhouse 100
3⁄4 oz Chinato
1⁄4 oz Averna
1 ds Bitters, Dandelion & Burdock
Instructions

Stir. Serve in a cocktail glass. Garnish with a grapefruit twist

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Ted Kilgore, Taste, St. Louis, Mo
Curator rating
Not yet rated
Average rating
4.5 stars
(5 ratings)
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Philabuster

1 1⁄2 oz Rye, Rittenhouse 100
1⁄2 oz Aperol
1⁄2 oz Aromatized wine, Cocchi Americano
1⁄4 oz Cynar
1⁄8 oz Fernet Branca
1 ds Grapefruit bitters
1 twst Grapefruit peel (as garnish)
Instructions

Stir, strain over a rock, highball, garnish

Yields Drink
Year
2010
Authenticity
Your original creation
Creator
Ted Kilgore, Taste, St. Louis, MO
Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Solid with a nice complexity and bitterness but not deeply memorable or remarkable.
  • Pretty good, though the flavors didn't quite come together for me. Might be because I used ri(1) instead of Rittenhouse.
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Dan commented on 12/20/2012:

Very good. Maybe a touch sweet for my taste. I was tempted to try a touch of Lactart in it. Do you really mean to serve this in a highball? The glass will be about 2/3 empty. (Cocktail moderated slightly for style.)

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