Off The Vine

2 oz Gin, Hendrick's (tomato infused, see notes)
1⁄2 oz Vodka, Sobieski (Cucumber infused)
1⁄2 oz Aromatized wine, Cocchi Americano
1⁄4 oz Lemon juice
2 ds Celery bitters, Bitter Truth Celery
Instructions

Shake all ingredients with ice and double strain into a chilled cocktail couple. Garnish with a wide strip of lemon zest.

Notes

Combine 8 oz Hendrick's gin, 1/3 lb cherry tomatoes (halved), 2 wide strips lemon zest, and 4-6 peppercorns (cracked) to an airtight container and store in a cool, dark location for 5-7 days, shaking once daily. Strain thru fine sieve or cheesecloth and store in a fresh bottle.

Picture of Off The Vine
2011 The Venture Mixologist
Yields Drink
Authenticity
Your original creation
Source reference

http://theventuremixologist.blogspot.com/2011/10/rise-and-shine.html

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Zachary Pearson commented on 1/24/2012:

Is the Sobieski cucumber an infusion, or is this something new from them?

Thanks,

Zachary

venture mixologist commented on 1/25/2012:

Hey Zach -

Nope, just a simple infusion. So easy to make I've never actually tried an off the shelf version of cucumber vodka.

Algarrobina

2 oz Pisco
2 oz Milk (evaporated)
1 T Sugar
1 Egg yolk
1 T Carob Syrup (Algarrobina (peruvian: dark carob syrup))
1 c Ice
1 pn Cinnamon (garnish)
Instructions

Put ingredients besides cinnamon into blender. Pour into glass and sprinkle with cinnnamon.

Notes

This is rough estimates from watching a batch being made for a group. A traditional Peruvian drink that was just fantastic. Not too sweet.

History

Peruvian traditional drink.

Drink with jar of Algarrobina Syrup from Peru
Rachel Wilde
Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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KushCus commented on 12/08/2019:

Seen recipes for using black beer as well. Note Turkish shops sell carob syrup

Big Ship

1 1⁄2 oz Spiced Rum
1⁄2 oz Pear liqueur
1⁄4 oz Allspice Dram
1⁄4 oz Orgeat (hazelnut orgeat see below)
1⁄2 oz Lemon juice
1 pn Nutmeg
Instructions

Combine all ingredients in a shaker and shake with ice. Strain into an ice-filled glass and garnish with nutmeg.

Notes

Hazelnut Orgeat
1 lb. hazelnuts
3 cups turbinado or demerara sugar
1 1/2 cups water
4-5 dashes rose water

Heat oven to 400 degrees F. Coarsely crush hazelnuts in a bag with a mallet or pulse briefly in a food processor. Place crushed hazelnuts on a baking sheet and toast in the oven for 5 minutes, shaking several times. Place toasted nuts, sugar and water in a medium pot and bring to a low boil. Reduce heat and simmer for 5 minutes. Remove from heat, cover and refrigerate overnight. Strain through a cheesecloth-lined strainer into a clean glass bottle. Add rosewater and stir.

Yields Drink
Authenticity
Unknown
Creator
Gina Kent, Bradstreet Crafthouse, Minneapolis
Source reference

imbibe magazine

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Quite good, although I found the allspice taste a bit strong - surprised since there's only 1/4 oz of allspice dram. Used Chairman's Reserve spiced rum, maybe a different rum would change that. I only had almond orgeat but hazelnut sounds good in this.
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8stringfan commented on 12/19/2015:

Tasty, and despite appearing to be a winter-spiced drink, it would work wonderfully as a light summertime sour.  I subbed in my regular homemade orgeat because I'm sure it doesn't make much of a difference at 1/4 oz.  I also served it up in a chilled coupe because it really seemed like more appropriate glassware.  It's already well-diluted and is a somewhat small drink, so pouring it over ice seems like a recipe for quick over-dilution.

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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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. — ★★★★
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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.

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