Le Bourdonnement

1 oz Hum
1 oz Gin, Citadelle
1 oz Aromatized wine, Lillet Blanc
2 ds Orange bitters (Regan's)
Instructions

Stir with ice and strain into a chilled old fashioned glass over large square ice cube, garnish with orange twist.

Picture of Le Bourdonnement
2011 The Venture Mixologist
Yields Drink
Authenticity
Your original creation
Source reference

http://theventuremixologist.blogspot.com/2011/09/hummmmm.html

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The Carrauntouhill

2 oz Irish whiskey, Bushmill's
1 oz Averna
1⁄2 oz Coffee liqueur, Kahlua
1⁄4 oz Heavy cream
1 Egg white
2 ds Chocolate bitters, Bittermens Xocolatl Mole
Instructions

Dry shake egg white alone (and I do mean some serious shaking needs to be done here as the fat in the cream will actually quash some of the airiness of the frothy whites), a good 1-2 minutes is best. Add remaining ingredients and shake another 45 to 60 seconds with ice to chill. Double strain into a chilled cocktail glass.

History

Named for the highest peak in Ireland.

Picture of The Carrauntouhill
©2011 The Venture Mixologist
Yields Drink
Year
2011
Authenticity
Your original creation
Source reference

http://theventuremixologist.blogspot.com/2011/11/welcome-to-jungle.html

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3 stars
(3 ratings)
From other users
  • Skipped egg
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laerm commented on 9/26/2015:

I'd leave the cream out: I shook the hell out of it, but the froth dissipated when I added the rest. Maybe some atholl brose instead of the cream?

Nectar o(ld) f(ashioned) The Gods

1 1⁄2 oz Añejo tequila (Pueblo Viejo)
1⁄2 oz Mezcal, Del Maguey
1⁄4 oz Agave syrup (Orange-infused agave, see notes)
2 ds Grapefruit bitters (Bittermen's Hopped Grapefruit)
1 ds Bitters, Angostura
Instructions

Add agave nectar to glass along with bitters and one ice cube, stir. Add tequila and mezcal, another ice cube, a few more stirs

Notes

Add 1/3 cup agave nectar, 1/3 cup water, and zest of one orange (6-8 wide strips) into a small saucepan. Heat until barely simmering, then reduce heat to low and steep for 20 minutes. Remove from heat and strain, pressing zest against strainer to extract as much oils as possible. When cool, add 1/4 oz tequila blanco (or neutral grain spirit) and store in fridge.

History

Unknown to me, Phil Ward of Death & Co first composed the 'Oaxaca Old Fashioned' in '09...while this version is my own recipe and a modification of his Oaxaca, I certainly defer to him with credit as the original/authentic creator - http://www.kindredcocktails.com/cocktail/oaxaca-old-fashioned

Picture of Nectar o(ld) f(ashioned) The Gods
2011 The Venture Mixologist
Yields Drink
Authenticity
Altered recipe
Source reference

http://theventuremixologist.blogspot.com/2011/10/20-quintessential-cock…

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4.5 stars
(5 ratings)
From other users
  • Nice - but would probably stick with Phil Ward's version. — ★★★★
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Dan commented on 1/19/2012:

This sounds good, but is nearly identical to Phil Ward's Oaxaca Old Fashioned from about 2009. I think the idea of grapefruit bitters is nice. Smoke and citrus go together very well.

venture mixologist commented on 1/19/2012:

Agree, and just saw the post on the Oaxaca Old Fashioned, thanks..I've seen additional variations of it (Paul McGee at Whistler in Chicago). Updated my post to reflect the history, def not trying to upstage or knock off somebody else's cocktail..thanks again-

drinkingandthinking commented on 3/25/2021:

Whoa! Upside surprise! used orange bitters with agave and squeezed orange peel instead of infusion but worked great!

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

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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…

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3 stars
(7 ratings)
From other users
  • Note to BUILD this drink in double old fashioned glass
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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

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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…

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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)

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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…

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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.

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