Mint Julep (Genever)

2 oz Genever
1 T Simple syrup
1 spg Mint
Instructions

Lightly muddle mint in the syrup, fill glass with crushed ice, pour genever over the top, stir.

History

Apparently this was popular in the 19th century, though these days the mint julep is only done with bourbon.

YieldsDrink
Authenticity
Unknown
Source reference

Wikipedia entry on Mint Julep, double checked on cocktailvirgin.blogspot.com.

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Pear Dauphine

3⁄4 oz Pear eau de vie
3⁄4 oz Elderflower liqueur, St. Germain
3⁄4 oz Gin
1⁄2 oz Lemon juice
1⁄2 oz Pear (puree)
Instructions

Shake, strain.

YieldsDrink
Authenticity
Unknown
Creator
Kelley Swenson, Ten 01, Portland OR
Source reference

http://www.pearpanache.com/cocktails/the-pear-dauphine/

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3.5 stars
(2 ratings)
From other users
  • Gin, brandy- sweet, fruity, sour
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St. Germain has a pear-like flavor, so this pairing makes sense; it brightens the pear brandy without overwhelming it.

If this looks sweet but good otherwise, you might try what I did tonight- 1 oz each pear eau de vie and gin (I used Clear Creek and Voyager), .25 each St. Germain and lemon juice, and a bar spoon Clear Creek pear liqueur. Next time, I'll probably take the St. Germain down to a bar spoon, but otherwise I prefer this version as it lets the pear flavor through without getting too cloying.

Pimm's Italiano

2 oz Pimm's No. 1 Cup
1 oz Fernet Branca
3 oz Ginger ale
1 sli Cucumber
1 sli Lemon
1 spg Mint
Instructions

Muddle aromatics, add ice, Pimm's, ginger ale, and stir. Fernet Branca Float.

YieldsDrink
Authenticity
Unknown
Source reference

http://www.thekitchn.com/thekitchn/liquor/recipe-pimms-italiano-with-mi…

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3.5 stars
(4 ratings)
From other users
  • Make w/less ginger beer and/or splash Domaine de Canton
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I made this using ginger beer instead of ginger ale; I think this would taste better with more like 1 oz ginger ale (or beer), as it pretty much drowned out the Pimm's and Fernet Branca. But it is refreshing and a good idea otherwise.

Instead of ginger ale, I tried this with 0.5oz canton and a small splash of soda. That is my favorite version so far, and about the only compelling Pimm's cocktail I've tried, but I'd like more ginger flavor. Might try muddling a little fresh ginger with the lemon and mint next time.

Her Majesty's Pearl

1 1⁄2 oz Rhum Agricole (White, or other white rum)
1⁄2 oz Cognac
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Lemon juice
1⁄4 oz Simple syrup
7 dr Rose water
Instructions

Stir, strain, coupe.

Notes

I used Rhum JM and Courvoisier VS

History

Created for regular Randy Wong when he requested a floral drink.

YieldsDrink
Authenticity
Unknown
Creator
Misty Kalfoken, Drink, Boston MA
Source reference

Food and Wine Cocktails 2010, and Cocktailvirgin.blogspot.com

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Average rating
3.5 stars
(6 ratings)
From other users
  • Rose water
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This is good, but I think next time I'll skip the Cognac as I don't think I'll ever acquire a taste for it.

Pretty good. I could barely taste the Cognac, which I enjoy. 4/5. Sidecar is a great way to acquire a taste for Cognac. :)

Second Squadron

1 1⁄2 oz Gin
3⁄4 oz Elderflower liqueur, St. Germain
1⁄2 oz Lemon juice
1⁄4 oz Grapefruit juice
1⁄4 oz Crème Yvette
1 Grapefruit peel
Instructions

Shake, strain, coupe. Express peel over drink.

Notes

Haven't tried this yet, but it seems like some Campari would be good in here.

YieldsDrink
Year
2011
Authenticity
Unknown
Creator
Eric Hay, Merchant, Madison Wisconsin
Source reference

http://www.imbibemagazine.com/Second-Squadron-Recipe

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Awesome. Very sweet but I like it that way. I used a low quality Elderflower liquor rather than St. Germain, and I think that really takes away from the drink.
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I made this as written and it was quite good, very grapefruit-forward. Like a (much) improved Sea Breeze.... I liked it even better adjusting the proportions slightly to .3 oz each of the liqueurs and juices, with .3oz Campari added.

Awesome. Very sweet but I like it that way. I used a low-quality Elderflower liquor rather than St. Germain, and I think that really takes away from the drink. 

Awesome. Very sweet but I like it that way. I used a low-quality Elderflower liquor rather than St. Germain, and I think that really takes away from the drink. 

Post Road Punch

2 oz Rye, Bulleit
1⁄3 oz Simple syrup
1⁄3 oz Lemon juice
1⁄3 oz Lime juice
3⁄4 oz Cinnamon syrup
1 ds Bitters, Angostura
2 oz Ginger beer, Fentimans
Instructions

In a mixing glass add Rye, Sour Mix, Cinnamon Bark Syrup and Bitters. Stir and strain into Tall Rocks Glass filled with ice. Top with Ginger Beer.

Garnish - Lime Wheel

Glassware - Tall Collins Glass

Post Road Punch by Mark Murphy, IRC
2011 Kindred Cocktails
YieldsDrink
Year
2011
Authenticity
Authentic recipe
Creator
Mark Murphy, Indian Road Cafe, NYC
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • omit simple syrup
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Dan commented on 9/29/2011:

Curated to remove "sour mix" as an ingredient. Added ingredient note about making sour mix as mise en place.

Cucumber Lavender Sour Punch

4 oz Gin, Hendrick's
3⁄4 oz Ginger liqueur, Domaine de Canton
3⁄4 oz Crème Yvette
3⁄4 oz Simple syrup
1 oz Lemon juice
3 sli Cucumber
1 pn Lavender Tea, Harney and Sons
Instructions

Muddle cucumbers in shaker. Pour gin, liqueurs, syrup and lemon juice into shaker. Add ice and shake vigorously. Strain into ice-filled pitcher. Stir in thin cucumbers, lemon and lavender.
Garnish: Cucumbers and Lemon Wheels & Lavender Buds

Notes

Punch recipe is designed for 1-2 people.

History

Take on Charlotte Voisey's cocktail of the same name. It showcases the botanicals in Hendrick's including coriander, lemon and orange peel, chamomile and meadowsweet with the addition of distilled oils of cucumber and rose petals.

Cucumber Lavender Sour Punch
©IRC
YieldsPitcher
Authenticity
Altered recipe
Creator
Charlotte Voisey
Source reference

Charlotte Voisey on the Cocktail Spirit with Robert Hess
http://www.smallscreennetwork.com/video/215/cucumber_lavender_sour/

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5 stars
(1 rating)
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Bison Drop

1 1⁄2 oz Bison grass vodka
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Lemon juice
1⁄2 oz Honey syrup (infused - see note)
2 ds Orange bitters, Bitter Truth Orange
1 sli Lemon (as garnish)
Instructions

Shake all ingredients and strain into an old fashioned glass over ice. Drop lemon wheel into drink.

Notes

To make infused honey syrup, cook with Tahitian Vanilla Bean and Orange Peels. Strain with coffee filter for clear syrup.

Bison Drop
©2011 Indian Road Cafe
YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
Rachel Wilde, Indian Road Cafe, NYC
Curator rating
Not yet rated
Average rating
5 stars
(9 ratings)
From other users
  • A little sweet. Honey syrup 1:1 or less
  • Wow! I thought this would be sweet but it's surprisingly tart and refreshing. It's like a super sophisticated lemon drop with delicate floral and vanilla notes. Best use of bison grass vodka without resorting to apple.
  • Adult Lemonade. Easy to drink, perfect for a summer afternoon cocktail. — ★★★★★
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Dan commented on 9/25/2011:

This sounds very nice and the name gave me a chuckle. I added the garnish to the ingredients and clarified the copyright on the image. Thanks!

Curated to tweak the brand of orange bitters, and to move the instructions for making the honey syrup to the Notes section.

It's a nice-sounding drink...not having a lemon handy, and the time or energy to make infused honey syrup, I substituted a half-oz of Limoncello (Pallini) and squeezed a wedge of lime for a bit of tartness. Worked pretty well, when I added another wedge (1/4 lime total) and another oz. of Zubrowka, it got even better. Served it in a chilled cocktail glass.

Went out and bought lemons, will make the honey syrup tonight and try out the original recipe...I'm doing the research for my mom's 80th birthday celebration cocktail (Zubrowka is her favorite "hard" liquor), and this appears to be a winner. Plus, it has St. Germain (my elderflower liqueur of choice)...how could it not be good?

Apple of My Rye

1 oz Rye, Bulleit
1 oz Apple brandy, Clear Creek
1 spl Rich demerara syrup 2:1
2 ds Bitters, Bitter Truth Jerry Thomas’ Own Decanter
2 ds Orange bitters, Fee Brothers Orange
1 twst Orange peel (as garnish)
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, rocks, old fashioned glass, garnish

Apple of My Rye
Rachel Wilde
YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
Rache Wilde, Indian Road Cafe, NYC
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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I am assuming the 2 oz. of orange bitters is a typo, yes? I like my orange bitters as much as the next guy but. . .

Dan commented on 9/27/2011:

Good point. Moderated to change orange bitters unit to dash, added garnished to ingredient list, and condensed instruction to standard format.

Sorry thanks for the correction! Yes this is dashes not ounces.

Mezcal Cafe su Da

1 oz Mezcal, Scorpion Silver
1 oz Sweetened condensed milk (fat free version OK)
4 oz Coffee (strong, cold or at least not hot)
Instructions

Stir with lots of ice and pour into prepared cocktail glass rimmed with raw (turbinado) sugar or Stirrings Espresso Martini Rimmer. Enjoy!

Picture of Mezcal Cafe su Da
©Christopher Carlsson
YieldsDrink
Year
2005
Authenticity
Your original creation
Creator
Christopher Carlsson, Spirits Review
Source reference

http://www.spiritsreview.com/recipes-mezcal.htm

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Dan commented on 9/29/2011:

Curated to add quantity of condensed milk, remove coffee quantity from ingredient name, and add reference. Also removed Borden's since I bet any condensed milk will work fine and I don't really see the need for Kindred Cocktails to have to know about Borden's as a brand.

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