Skinny Tie

1 1⁄2 oz Gin, Nolet's
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Bianco Vermouth, Dolin
1 spl Orange liqueur, Compass Box Orangerie
1 ds Bitters, Bittermens Boston Bittahs
1 ds Bitters, Bitter Truth Jerry Thomas’ Own Decanter
1 twst Orange peel
Instructions

Stir and Strain into a chilled cocktail glass. Orange peel twist.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Ted Kilgore, Shannon Ponche, For Joel Burton. Wearer of skinny ties.
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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  • Bijou (dry) — Gin, Sweet vermouth, Herbal liqueur, Orange bitters, Maraschino cherry
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Zachary Pearson commented on 1/23/2012:

Cleaned this up a bit, changing Orangerie and the bitters to their correct brands.

Bring Me, A Shrubbery

1 1⁄2 oz Bourbon, Four Roses
1⁄2 oz Cynar
1⁄2 oz Falernum, Velvet Falernum
1⁄2 oz Bourbon, Four Roses (infused with Chai Tea)
1⁄4 oz Ginger shrub
1 twst Grapefruit peel
Instructions

Stir and Strain in an iced filled high ball. Grapefruit twist.

Notes

Ginger shrub: Apple cider vinegar and ginger shrubb

Yields Drink
Year
2011
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • used equal parts shrub, falernum & cynar, 1/8 oz chai liquer and splash of grapefruit juice — ★★★★
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Zachary Pearson commented on 1/23/2012:

Hi Shannon,

Can you give us recipes for the Chai infusion and the ginger shrub? It would help people make your cocktail.

Dan commented on 1/25/2012:

I changed "vinegar" to "ginger shrub". I believe the poster intends to use 1/4oz of ginger shrub made with cider vinegar.

Hell's Bells

1 1⁄2 oz Old Tom Gin, Hayman's
1⁄2 oz Pimm's No. 1 Cup
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup
2 sli Red Bell Pepper (smoked)
1 ds Absinthe, Mata Hari
Instructions

Shake and Strain everything (minus 1 slice of smoked pepper for garnish) into a chilled cocktail glass.

Yields Drink
Year
2011
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Dan commented on 1/24/2012:

Two Hell's Bells recipes were merges, differing only in that this one has a dash of absinthe.

Hoity-Toity

2 oz Oude genever, Bols
1 1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Cynar
1 twst Orange peel
Instructions

Stir and strain into a chilled cocktail glass.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Split the vermouth (1/2 dry and 1/2 sweet) orange bitters with orange liquor
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Shaw Blvd Fizz

2 oz Gin, North Shore #6
1⁄2 oz Honey syrup
1⁄2 oz Lemon juice
1⁄4 oz Grapefruit juice
3⁄4 oz Egg white
1 oz Ginger beer, Barritt's
1 twst Grapefruit peel
Instructions

Dry shake all ingredients except ginger beer. Shake with ice. Fine Strain into an ice filled collins. Top with Ginger Beer. Grapefruit twist.

History

2011

Yields Drink
Year
2011
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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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. — ★★★★
Similar cocktails
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.

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