El Maestro

1 1⁄2 oz Oloroso sherry (El Maestro Serra)
1⁄2 oz Old Tom Gin, Hayman's
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Cynar
2 ds Celery bitters, Bitter Truth Celery
Instructions

Stir with 2 slices of English cucumber.
Strain over ice in a Highball glass.

English cucumber for garnish.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Ted Kilgore, Taste, St. Louis, Mo
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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Zachary Pearson commented on 2/12/2012:

Cleaned this up a little - changed gin to Old Tom and Sherry to Oloroso sherry to reflect notes.

Western Paradise

1 1⁄2 oz Bourbon, WL Weller (12 yr)
1⁄2 oz Apple brandy, Lairds Bonded
1⁄2 oz Drambuie
1⁄2 oz Bianco Vermouth, Dolin
1 ds Bitters, Bitter Truth Creole
Instructions

Stir over ice and strain into a ice filled rocks glasss.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Ted Kilgore, Taste, St Louis, MO
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Solid, well constructed, but not incredibly distinct. More like a 3.5★?
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Sea Change

1 1⁄2 oz Dark rum, El Dorado 5
1⁄2 oz Demerara Rum, El Dorado
3⁄4 oz Lime juice
1⁄4 oz Maple syrup
1⁄2 oz Pear liqueur, Rothman & Winter Orchard Pear
1 ds Chocolate bitters, Bitter Truth Chocolate
Instructions

Shake and strain into cocktail glass.Lime weel 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
(7 ratings)
From other users
  • Something fun happens with the maple and pear. Good drink
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sainsley commented on 7/02/2022:

Good. Bumped the lime to 1oz as I was making with 2oz of Lemon Hart demerara which changed the playing field a bit. When I have more ED around I'll revisit with original spec.

Gold Coast Fizz

1 1⁄2 oz American Whiskey, Michter's
1⁄2 oz Orange juice
1⁄4 oz Walnut Liqueur, Nux Alpina
1⁄2 oz Cherry Liqueur, Clear Creek
1⁄2 oz Espresso syrup
1 Egg yolk
1 oz Soda water
Instructions

Mix everything but soda in tin and dry shake. Add ice and shake. Strain into a collins glass. Top with soda. Orange twist garnish.

Notes

The espresso syrup is 2 parts espresso to 1 part each water and Turbinado sugar.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Taste Bartenders
Curator rating
Not yet rated
Average rating
Not yet rated
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Ab-Duck-Shun

1 oz Ginger liqueur, Domaine de Canton
1 oz Orange liqueur, Grand Marnier (infused with duck fat)
3⁄4 oz Lemon juice
2 pn Black pepper
1 bsp Mascarpone cheese
2 ds Absinthe
1 ds Lavender bitters
Instructions

Shake. Strain. Serve in a cocktail glass. Garnish with black pepper and a lemon twist.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Travis Garner, Taste, St. Louis, Mo
Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • No Rum, Gin
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Word to the Wise

1 oz Bourbon, Old Grand Dad 114
1⁄2 oz Bonal Gentiane Quina
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Maraschino Liqueur, Luxardo
1⁄2 oz Lime juice
1 Cherry (as garnish)
Instructions

Shak and strain into cocktail glass.
Cherry 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
(19 ratings)
From other users
  • A great drink and an easy 4.5. A better Final Ward. I'd like to try with Rye.
  • Works with Rye, also. Could go a bit heavier on the lime (5/8 oz.).
  • A bit on the cloying side. I might dial back the Maraschino or increase the lime. I definitely like the richness that the Bonal and Old Grand Dad bring to the table
  • Resembles a Final Ward. (Shares with it the unappealing color that results from combining Chartreuse and brown spirits.) Lime and chartreuse flavors dominate; some rebalancing experiments are worth trying. — ★★★★
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Nirvana (Ted Kilgore)

1 1⁄2 oz Nicaraguan Rum, Flor de Caña 7
1⁄2 oz Rhum Agricole, Rhum JM
1⁄2 oz Orgeat, B.G. Reynolds
3⁄4 oz Lime juice
1⁄2 oz Jasmine Liqueur, Fruit Lab Theia
1 ds Bitters, Bitter Truth Jerry Thomas’ Own Decanter
1 ds Bitters, Angostura
Instructions

Shake and strain into a rock filled highball.Garnish with a rose petal.

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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  • Hikihoho — Martinique Rum, Blanco tequila, Triple sec, Coconut liqueur, Parfait Amour, Lime juice, Pineapple juice, Orgeat, Vanilla extract
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  • Montego Bay — Blended rum, Allspice Dram, Absinthe bitters, Lime juice, Grapefruit juice, Honey syrup, Mint
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Dan commented on 10/24/2013:

Ted, I renamed your Nirvana to make room for Jamie Boudreau's rye/Amer Picon drink by the same name from 2007, about 5 years before yours. I hope you don't mind.

DrunkLab commented on 10/24/2013:

Ted, may I suggest renaming your drink Mudhoney? Pearl Jam? Beat Happening? ...Soundgarden?

Saints and Sinners

1 1⁄2 oz Demerara Rum, El Dorado 5
1⁄2 oz Cognac, Camus VS
1⁄2 oz Don's Mix, B.G. Reynolds
3⁄4 oz Grapefruit juice
2 ds Grapefruit bitters, Bittermens Hopped Grapefruit
Instructions

Shake and strain into a cocktail glass.
Grapefuit twist garnish.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Ted Kilgore, Taste, St. Louis, Mo
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
From other users
  • Alternative Bitters: Jamaican Hibiscus
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Velisarius commented on 4/01/2017:

I'm skeptical about this drink. It's surprisingly sweet for something with only a teaspoon of syrup. The bitters do help though. I do see now why so few drinks have grapefruit juice stand alone; it does seem to cry for a hint of lime.

Subtle Hustle

1 oz Aperol
1 oz Aromatized wine, Cocchi
1⁄2 oz Passion fruit syrup, B.G. Reynolds
1⁄2 oz Lemon juice
2 ds Bitters, Bitter Truth Creole
1 oz Champagne
Instructions

Shake all but champagne and strain into cocktail glass. Top with bitters.

Yields Drink
Year
2011
Authenticity
Unknown
Creator
Ted Kilgore, Taste, St. Louis, MO
Curator rating
Not yet rated
Average rating
Not yet rated
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19th Century

1 1⁄2 oz Gin, Broker's
3⁄4 oz Herbal liqueur, Yellow Chartreuse
3⁄4 oz Pear liqueur, Rothman & Winter Orchard Pear
1⁄4 oz White Crème de Cacao, Marie Brizard
1⁄2 oz Lemon juice
1 twst Lemon peel (as garnish)
Instructions

Shake, strain, straight up, cocktail glass, garnish.

Yields Drink
Year
2009
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
  • I thought this was OK as written. A bit too sweet. I subbed Suze for Chartreuse and thought it was better (more bitter). I like the idea of going Pear Brandy as well.
  • Pear liqueur
  • Untested and a little skeptical
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applejack commented on 4/05/2019:

Whoever said they were skeptical had a right to be (somewhat).  On paper this looks like a sweet bomb, but after making it to spec, it wasn't quite as sweet as I thought it would be (but still too sweet for my palate and most others I'd reckon).  The honeyed herbal notes of the yellow 'treuse really punch through, maybe a bit too much to keep the drink in balance for some, but there is something interesting in the ingredient combination.  I tried a few different ratio combinations and couldn't quite just dial down the sweetness without changing the character of the drink.  I ended up settling on increasing the gin to 1.75 oz and shaking the drink with a lemon peel to strip some of the lemon oil off and reduce the sweetness. That seemed to keep the basic character of the drink but dialed back the sweetness and herbal notes a bit.

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