Five in the Hive

1 1⁄2 oz Rye, Rittenhouse
3⁄4 oz Pimm's No. 1 Cup
3⁄4 oz Lemon juice
3⁄4 oz Bärenjäger
2 ds Bitters, Angostura
1 twst Lemon peel
Instructions

Shake all liquids with ice. Strain into chilled cocktail glass. Twist lemon peel and hang onto side of glass

History

Created for a Bärenjäger cocktail contest.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Meaghan Dorman
Source reference

http://www.barenjagerhoney.com/submissions.aspx

Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
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Pioneer Spirit

2 ds Bitters, Angostura
1 bsp Orgeat
1 1⁄2 oz Rye, Whistlepig 10
1⁄2 oz Apple brandy, Lairds 7.5
1 twst Orange peel (as garnish)
Instructions

Build in order in a double Old Fashioned glass with a large ice cube. Twist peel over top and garnish.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
The Raines Law Room
Source reference

http://www.foodrepublic.com/2012/01/13/pioneer-spirit-old-fashioned-coc…

Curator rating
Not yet rated
Average rating
3 stars
(7 ratings)
From other users
  • Note to BUILD this drink in double old fashioned glass
Similar cocktails
bza commented on 1/14/2012:

Laird's makes a 7 and 1/2 year apple brandy (not applejack - though I believe their bonded is also technically an apple brandy?). I assume that's what they are referring to here.

Zachary Pearson commented on 1/15/2012:

OK, I figured this out, and curated this somewhat. Naming convention within KC is to simply have the numerical year after the product, so El Dorado 5, Lagavulin 16. I changed the Whistlepig to Whistlepig 10 to reflect that. 

Laird's makes an applejack (GNS + apple brandy) without an age statement. They also make a BIB apple brandy, a 7.5 year and a 12 year. So... either this is meant to be applejack without an age statement, or the ingredient should be changed to apple brandy. I chose to keep the applejack, and removed the age statement. By the way, Food Republic (the source) has it wrong, not the poster.

lesliec commented on 3/21/2017:

Quite thin and 'hot'. One bsp of simple syrup helps a lot.

yarm commented on 12/10/2024:

Missing a big ice cube and a stir step in the instructions here. The source article includes the cube but no instructions (but that should be obvious).

Shawn C commented on 12/11/2024:

Food Republic (website reference) must have giant barspoons. Recipe said, "1 barspoon (.8 ounces)". Not sure what they were going for, might have been half a barspoon which is 1/12 oz and rounds to 0.08 oz. However, the full barspoon/teaspoon makes more sense based on the heat level.

yarm commented on 12/11/2024:

I assumed it was a reporter screwing up 1/8 oz.

I made this last night with 1 tsp (1/6 oz) orgeat (which is the way it appears in the Idlewild recipe set) and both bonded spirits, and it needed a little extra simple to get the heat down and put the bitters into balance more (a fat 1/8 oz/thin 1/4 oz).

Pink Cougar

1 1⁄2 oz Citrus vodka, Absolut
1⁄2 oz Lemon juice
1⁄2 oz Limoncello
1⁄4 oz Triple sec, Cointreau
1 ds Grenadine, Rose's
1 spl Cranberry juice
Instructions

Shake with ice long and hard and pour into an chilled traditionally-over-sized cocktail glass. Garnish with a cherry.

Yields Drink
Authenticity
Your original creation
Creator
Jerry Ciesielski
Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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Benton's Old Fashioned

2 oz Bourbon, Four Roses (bacon-infused)
1⁄4 oz Grade B maple syrup
1 twst Orange peel
2 ds Bitters, Angostura
Instructions

Stir, strain, lowball, 1 large cube

Notes

Slight smoky, bacon flavor version of an old fashioned. Grade B maple syrup makes a big difference. To make bacon infused bourbon : fry several bacon slices and pour into bourbon. Let Stand at room temp for a few hours and place in freezer. Remove fat and strain bourbon.

Yields Drink
Authenticity
Authentic recipe
Creator
Don Lee, PDT Bar, NYC
Source reference

PDT Bar

Curator rating
Not yet rated
Average rating
4.5 stars
(7 ratings)
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Dan commented on 1/14/2013:

Moderated slightly to add instructions and to conform to PDT cocktail book, which specifies Four Roses, rather than the poster's Woodruff Reserve. Any bourbon would do, I'm sure.

Freeman's Cocktail

2 1⁄2 oz Rye
3⁄4 oz Lemon juice
1⁄4 oz Simple syrup
1 ds Orange bitters, Fee Brothers Orange
1 bsp Pomegranate molasses, Alwadi
1 twst Orange peel (flamed, as garnish)
Instructions

Shake and strain into chilled cocktail glass. Garnish with flamed orange twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Toby Maloney
Source reference

http://www.downbythehipster.com/blog/2008/7/2/eponymous-cocktails-freem…

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • A rye whiskey sour w/ pomegranate molasses.
  • Nice, tart, like a brown scofflaw.
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Zachary Pearson commented on 1/13/2012:

Curated slightly - removed (fresh) in the note for the lemon juice - the Style Guidelines are pretty clear that we assume everything is fresh, etc...

Orange and Tamarind Elixer

1⁄4 t Coriander (Seeds)
20 lf Cilantro
3 Orange (Juiced)
2 T Tamarind (Paste)
4 c Water (Still)
Instructions

1. Crush the coriander seeds with a mortar and pestle. Add the cilantro leaves and bruise them slightly.
2. Place the mixture in a large pitcher and add the orange juice.
3. Strain through a fine-mesh sieve into another large pitcher, and serve cold.

Yields Pitcher
Authenticity
Your original creation
Creator
Brian Preston-Campbell
Source reference

Cool Waters (The Harvard Common Press)

Curator rating
Not yet rated
Average rating
Not yet rated
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Zachary Pearson commented on 1/13/2012:

Curated slightly - changed the unit on the cilantro to "leaf", and removed the note - we assume fresh ingredients already. Two quick questions: Is the tamarind paste added with the orange juice? It seems to be omitted from the instructions. Cocktails that are not your invention, but are taken from an authoritative source should be marked "Authentic" instead of "Original". I can go back and change these, if you'd like.

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.
|
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.
|
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)

Curator rating
Not yet rated
Average rating
Not yet rated
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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.

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