Rinse & Repeat

1 oz Old Tom Gin, Hayman's
1⁄2 oz Aperol
1⁄2 oz Rye, Sazerac
1 oz Sweet vermouth, Carpano Punt e Mes
1 rinse Absinthe, Mata Hari
1 twst Grapefruit peel
Instructions

Stir and strain into an absinthe rinsed high ball. Neat.

Yields Drink
Year
2011
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • Solid drink with plenty of depth. Grapefruit does wonders for the drink indeed, but definitely cut back on the Punt e Mes to half. — ★★★★★
  • Terrific nose. Fruity but the bitterness keeps the sweetness in check. A somewhat odd but enjoyable drink. — ★★★★
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mahastew commented on 1/29/2013:

Possibly the first drink I've ever had that combines rye and gin, this one is surprising and awesome. I taste apples.

The Chunnel

1 oz Elderflower liqueur, St. Germain
2 oz Gin, Hendrick's
3⁄4 oz Meyer lemon juice
Instructions

Fill a cocktail shaker halfway with ice and add the elderflower liqueur, gin, and lemon juice. Shake vigorously until the sides of the shaker are frosty, about 20 to 30 seconds. Strain into a chilled cocktail glass, garnish with lemon twist, and serve.

Yields Drink
Authenticity
Unknown
Creator
Town Hall, SF
Source reference

http://www.chow.com/recipes/11236-the-chunnel

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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MOJO1229 commented on 10/28/2016:

<br />A simple but satisfying cocktail, even in these waning days of fall. I ran out of Hendrick's, so I used Citadelle, which, like Hendrick's, is Juniper light and floral heavy. And fortunately I had several Meyer lemons on hand (NOTE: they keep in the frig for months, so it's worthwhile to have some on hand--they're versatile). I knew from my experience making G & T and adding Elderflower liqueur, that The Chunnel should be a satisfying drink.

It was that and more. The Elderflower ligqueur added complexity and some sweetness that would otherwise be missing. The Meyer lemon is a must for this drink; its tartness is soft but detectable, and not overwhelming. Ironically, the lemon twist, with its expressed oil, add a taste that is hard to describe, but is sorely essential for making this drink delightful. Easily, I rate this drink as 4.0. Try it, even in these late fall days. I guarantee you won't be disappointed. Be sure, however, to use a gin such as Hendrick's and Citadelle, which is Juniper light and floral heavy. Otherwise, you may be sorely disappointed.

Norwegian Sunset

1 1⁄2 oz Aquavit
3⁄4 oz Aperol
1⁄2 oz Sweet vermouth, Carpano Antica Formula
5 dr Bitters, Regans' orange bitters (as garnish)
Instructions

Stir, strain, coupe, garnish with bitters.

Notes

Note - units on bitters are drops, not dashes!

Yields Drink
Authenticity
Authentic recipe
Creator
Jesse Held, Marvel Bar, Minneapolis
Source reference

http://www.imbibemagazine.com/Norwegian-Sunset, which cites book called Northstar Cocktails.

Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
From other users
  • cynar instead of vermouth
  • Gorgeous amber color.
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Dear Elisabetta

1 oz Amaro Nonino
1⁄2 oz Walnut Liqueur, Nux Alpina
1⁄2 oz Ginger liqueur, Domaine de Canton (Big O Ginger if Possible)
1 Whole egg
Instructions

Combine all ingredients. Dry shake, then add ice. Shake and strain into a cocktail glass. Finish with a 3 second Angostura Flame.

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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Fallspice

2 oz Bourbon, Four Roses
3⁄4 oz Aperol
1⁄2 oz Honey
1⁄4 oz Allspice Dram
3⁄4 oz Orange juice
1 ds Grapefruit bitters
Instructions

Combine all ingredients. Shake and strain into a highball glass with a large rock. Grapefruit twist garnish.

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Travis Garner, Taste, St. Louis, Mo
Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
From other users
  • The pieces don't really fit together. Also, you can reduce (or even skip) the honey.
  • This is rather bland and missing something. Maybe 1/4 lime juice to bump the acidity? Also a drop or two of bar saline solution would probably help. Would also 1/4 oz of maple syrup instead of honey.
  • Disliked the first sip but somewhat warmed up to this. Used honey syrup per comments.
  • A little too sweet, and the honey clumps with the ice. Suggest using 1/2 oz honey syrup (1:1) instead of the 1/2 oz honey. Should solve both problems.
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louBD commented on 9/01/2021:

I would say cut honey in half, using a syrup. Add lemon to taste. That adds a little bit of tartness to balance out all the sweet ingredients. Plus a lemom wheel is a really nice garnish to offset the pink aperol/bourbon color.

The grapefruit bitters really add something to this drink, and when I originally forgot them it definitely missed something. Nice and complex.

Agree with the comment of saline solution. I'm enjoying this beverage.

Date Expectations

1 1⁄2 oz Añejo rum, Angostura (5yr rum infused with dates and pears)
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄2 oz Maple syrup
3⁄4 oz Lemon juice
1 ds Peach bitters
Instructions

Combine all ingredients. Shake and strain into a cocktail glass. Date skewered onto a rosemary sprig as a garnish.

Notes

To infuse the Rum: 2 pears sliced, 8 dates infused for 2 days.

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)
From other users
  • Infused the rum in a iSi nitro whipper and then garnished with a date strip. Several kinds of sweet. Rich. Excellent.
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  • Kentucky Dandy — Bourbon, Elderflower liqueur, Apricot liqueur, Absinthe, Lemon juice, Mint
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Easy Speak

2 oz Bourbon, Jim Beam Black
3⁄4 oz Cynar
1⁄4 oz Simple syrup
3 ds Chocolate bitters, Bittermens Xocolatl Mole
1 ds Bitters
1 twst Lemon peel (as garnish)
Instructions

Combine, add ice, stir and strain into a chilled coupe or an Old Fashioned glass. Express lemon peel, rub around rim and drop into cocktail. May also be served over one large ice cube if you so desire.

Notes

My homage to the nostalgia of the classic Speakeasy. Though more true to the golden age of cocktails, when all you needed was a spirit, sugar, lemon and some bitters.

History

Featured in Difford's Guide

Picture of Easy Speak
2011 Kindred Cocktails
Yields Drink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle, WA
Source reference

https://www.diffordsguide.com/cocktails/recipe/3276/easy-speak

Curator rating
Not yet rated
Average rating
4 stars
(48 ratings)
From other users
  • Subbed 1/8 oz maple syrup for simple (we like our drinks less sweet). Chocolatey. Could be really great for autumn. — ★★★★
  • Simple but interesting. Would be worth trying with some other amaro/bitter combos...including bittermens mole, not Fees. Comes in hot, so maybe push cynar to a full oz.
  • 2:1:1/4, 4 to 5 drops
  • Tastes like a bitter Tootsie Roll. — ★★★★
  • Like a nice, mildly chocolatey Sazerac. Accessible, for such a boozy drink. — ★★★★
  • Used some Benedictine with whiskey instead of bourbon (all out), and a bit of maple syrup instead of simple (less). Nice sipper
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sjdiaz21 commented on 1/23/2012:

Definitely use Bittermans The Bitter Truth Xocolatl Mole bitters. I know I put it under the chocolate bitters category but I did attempt with Fee Brothers Chocolate bitters and while still good, the chocolate was too pronounced. The mole bitters are far more complex and really round out the flavors.

powersjq commented on 11/25/2012:

Recipe looks fantastic. How would you describe the result? Anything interesting to "listen" for with the palate (flavors that you notice when someone else tells you to look for them)?

sjdiaz21 commented on 11/25/2012:

Personally I am very pleased with the taste, but of course I created it so I am definitely biased. I find that the Jim Beam Black pairs very nicely with the honey, gentian and sage essence that I taste with Cynar (funny how you don't really taste artichoke) especially since there is a high amount of rye mashed and it's a fairly low alcohol bourbon. I love the Bittermans Mole Bitters and it is such a fantastic and complex blend of flavors that it doesn't really have a big "chocolate" profile but a little more spice, like nutmeg, cinnamon, cheyenne, etc. Fee Aztec Chocolate Bitters made the end result a bit too rich. Also, I now usually only put in about a tsp of simple syrup as apposed to the 1/2 oz I originally did. I have a bit of a sweet tooth when it comes to cocktails but the bourbon and Cynar are rich enough. Thanks again and I hope you like it.

jaba commented on 5/22/2014:

The person I made this for keeps coming up to me and telling me how good this is. I love the generous use of the Xocolatl bitters.

I used Evan Williams Black for the bourbon.

lesliec commented on 9/21/2016:

Pretty good. For the unspecified bitters I used Angostura for one drink and Peychaud's for the other. Ango was better.

Ajvan commented on 12/05/2019:

Boozy, bittersweet, delicious. A reminder that you don't need a dozen ingredients to make a great cocktail. 

Luv4music commented on 9/07/2020:

I have yet to meet anyone, and I mean anyone, who I have made this drink for who did not like it. The chocolate bitters puts it over the top. I use Bullet Bourbon and it's great. I also find that using maple syrup instead of simple syrup, especially bourbon barrel maple syrup, takes it to another level. My favorite go to cocktail. Thank you!

dustinw84 commented on 9/10/2020:

I like the concept of this one, but it's quite a bit too sweet for my taste. Not a bad drink, but for me, I'd eliminate the simple and cut the chocolate bitters to one or maybe two dashes.

Le Bourdonnement

1 oz Hum
1 oz Gin, Citadelle
1 oz Aromatized wine, Lillet Blanc
2 ds Orange bitters (Regan's)
Instructions

Stir with ice and strain into a chilled old fashioned glass over large square ice cube, garnish with orange twist.

Picture of Le Bourdonnement
2011 The Venture Mixologist
Yields Drink
Authenticity
Your original creation
Source reference

http://theventuremixologist.blogspot.com/2011/09/hummmmm.html

Curator rating
Not yet rated
Average rating
Not yet rated
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The Carrauntouhill

2 oz Irish whiskey, Bushmill's
1 oz Averna
1⁄2 oz Coffee liqueur, Kahlua
1⁄4 oz Heavy cream
1 Egg white
2 ds Chocolate bitters, Bittermens Xocolatl Mole
Instructions

Dry shake egg white alone (and I do mean some serious shaking needs to be done here as the fat in the cream will actually quash some of the airiness of the frothy whites), a good 1-2 minutes is best. Add remaining ingredients and shake another 45 to 60 seconds with ice to chill. Double strain into a chilled cocktail glass.

History

Named for the highest peak in Ireland.

Picture of The Carrauntouhill
©2011 The Venture Mixologist
Yields Drink
Year
2011
Authenticity
Your original creation
Source reference

http://theventuremixologist.blogspot.com/2011/11/welcome-to-jungle.html

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
From other users
  • Skipped egg
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laerm commented on 9/26/2015:

I'd leave the cream out: I shook the hell out of it, but the froth dissipated when I added the rest. Maybe some atholl brose instead of the cream?

Nectar o(ld) f(ashioned) The Gods

1 1⁄2 oz Añejo tequila (Pueblo Viejo)
1⁄2 oz Mezcal, Del Maguey
1⁄4 oz Agave syrup (Orange-infused agave, see notes)
2 ds Grapefruit bitters (Bittermen's Hopped Grapefruit)
1 ds Bitters, Angostura
Instructions

Add agave nectar to glass along with bitters and one ice cube, stir. Add tequila and mezcal, another ice cube, a few more stirs

Notes

Add 1/3 cup agave nectar, 1/3 cup water, and zest of one orange (6-8 wide strips) into a small saucepan. Heat until barely simmering, then reduce heat to low and steep for 20 minutes. Remove from heat and strain, pressing zest against strainer to extract as much oils as possible. When cool, add 1/4 oz tequila blanco (or neutral grain spirit) and store in fridge.

History

Unknown to me, Phil Ward of Death & Co first composed the 'Oaxaca Old Fashioned' in '09...while this version is my own recipe and a modification of his Oaxaca, I certainly defer to him with credit as the original/authentic creator - http://www.kindredcocktails.com/cocktail/oaxaca-old-fashioned

Picture of Nectar o(ld) f(ashioned) The Gods
2011 The Venture Mixologist
Yields Drink
Authenticity
Altered recipe
Source reference

http://theventuremixologist.blogspot.com/2011/10/20-quintessential-cock…

Curator rating
Not yet rated
Average rating
4.5 stars
(5 ratings)
From other users
  • Nice - but would probably stick with Phil Ward's version. — ★★★★
Similar cocktails
Dan commented on 1/19/2012:

This sounds good, but is nearly identical to Phil Ward's Oaxaca Old Fashioned from about 2009. I think the idea of grapefruit bitters is nice. Smoke and citrus go together very well.

venture mixologist commented on 1/19/2012:

Agree, and just saw the post on the Oaxaca Old Fashioned, thanks..I've seen additional variations of it (Paul McGee at Whistler in Chicago). Updated my post to reflect the history, def not trying to upstage or knock off somebody else's cocktail..thanks again-

drinkingandthinking commented on 3/25/2021:

Whoa! Upside surprise! used orange bitters with agave and squeezed orange peel instead of infusion but worked great!

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