Scotch Flirting

1 1⁄2 oz Speyside Scotch, Glenfiddich 18
1⁄2 oz Raspberry liqueur
2 t Maple syrup
Instructions

Shake all ingredients with ice, strain into martini glass.

Scotch Flirting, garnished with a black cherry
Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Zhuoran Wang,
PhD in Computer Science,
Bartender - UKBG Certificate.
Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
Similar cocktails
A.Martini commented on 10/13/2020:

Glenfiddich 18: straight is better. My opinion, off course...

Foggy Notion

2 oz Gin, Plymouth
1⁄4 oz Triple sec, Cointreau
1⁄4 oz Simple syrup
1⁄4 oz Lime juice
3⁄4 oz Sherry vinegar (blackberry infused)
Instructions

Shake all but vinegar with ice.
Strain onto rocks or crushed in a rocks glass, depending on your level of tart vs. Quench. Top with vinegar, which should fall to the bottom making the first sip bracing and subsequent sips sweeter... Its fun!

Notes

For the vinegar i used blis IX; a nine year bourbon-maple barrel aged sherry vinegar. The tart vs quenching question should be asked before deploying such a cocktail. What sort of drinkers have you and what do thy like.... If a very tart shrub would get sent back by even one guest... Serve it o'er crushed and save the ace in the hole(o'er rocks) for someone who really wants to pucker.... That'll save you from pouring more vinegar... Stuff aint cheap!
for the vinegar i took a wide mouthed 500ml bottle and filled it to the top with the freshest and sweetest blackberries i could find. than fill said bottle thusly with as much sherry vinegar as i could fit. let sit for at least 11 days and indefinately. dont use it till the fruit takes the sharpness of of the vinegar. itll still be tart, but just less sharp. my bottle has been sittin on the fruit since late november. ill try to put it in the background when i upload a pic.

History

A guest started asking me when i would make another shrub right after i rolled out the first one.... It took a while(sorry, paul) but it is done.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
David Porcaro, the Oakland Art Novelty Company Ferndale(N of Detroit) Mi
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
Similar cocktails
Zachary Pearson commented on 1/24/2012:

David,

If you'd rather have the vinegar be correct (Sherry Vinegar, Blis IX), I can do that. Do you have a ratio and instructions for the blackberry infusion? I'll add it to the notes.

Thanks,

Zachary

Dan commented on 1/24/2012:

I added sherry vinegar for this recipe

summer with andy

2 1⁄4 oz Bourbon, Old Weller Antique 107
7⁄8 oz Lemon juice
2⁄5 oz Demerara syrup (rich syrup, 2:1)
2⁄5 oz Ginger syrup
1 bsp Ginger (preserves or marmelade)
6 dr Bitters, Angostura
Instructions

'dissolve' ginger with juice(it wont totally melt).
add your strong whiskey and sugar.
shake like hell. strain into rocks glass o'er crushed up ice cubes with a juicy wheel of lemon. drip bitters atop, the aroma is pleasant. or shake em inside, dealers choice.

Notes

Limit 2 per customer, please!

History

Andy asked me to make something with bourbon, bitters, lemon and ginger.... So i did. This is it.
He said it tasted like summer... I said, is she cute? since summer for andy sounds cheesy and summer with andy sounds nostalgic, that's what its called.
Miss you buddy.happy diving!

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
David Porcaro, the Oakland Art Novelty Company Ferndale(N of Detroit) Mi
Curator rating
Not yet rated
Average rating
4.5 stars
(6 ratings)
From other users
  • Save for summer
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Gun Club Shrub

2 oz Gold rum, Matusalem Classico
3⁄4 oz Pineapple juice
1⁄2 oz Orange oleo-saccharum (see note)
1⁄4 oz Triple sec, Cointreau
1⁄2 oz White balsamic vinegar, Old World Olive Press (coconut infused)
Instructions

Combine all ingredients except the vinegar in a shaker and shake. Strain into a rocks glass with fresh ice. Float vinegar on top. Garnish with half orange wheel. Smile.

Notes

This is an insanely bright and gently balanced beverage. If you are trying to recreate using a different vinegar with higher acidity be sure to adjust the sugar and alcohol accordingly.

To make the oleo-saccharum: in tupperware or a zip-top bag combine 1.25 cups sugar and the peel (no white pith) of 2 oranges. Muddle the zest into the sugar until the sugar is moist, and remove the zest.

History

Created at the oakland for the owop in summer 2011

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
David Porcaro, the Oakland Art Novelty Company Ferndale(N of Detroit) Mi
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
From other users
  • You never forget your first
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Zachary Pearson commented on 1/24/2012:

Hi David,

Thank you for posting this cocktail. I cleaned things up a bit - First, let me invite you to read the Style Guidelines, which are very helpful if you're learning how to input cocktails into the database correctly.

I did the following: removed "fresh squeezed" from the pineapple juice - we assume all juices are fresh. It makes the cocktail much easier for people to read if each ingredient is on one line, so I moved the instructions for the oleo-saccharum from the cocktail itself into the notes section. I made Cointreau a brand of Triple Sec instead of Curaçao. I removed most of the note from the white balsamic, which included the Old World Olive Press website. Finally, I cleaned up the instructions for making the drink. 

Thanks,

Zachary

Black Rainbow

4 oz Ale, New Holland Dragon's Milk Ale
3⁄4 oz Rye, Bulleit (honey ginger infused)
1 Egg white
6 dr Chicory bitters
Instructions

Pour stout into rocks glass. Dry shake rye with egg white, add crushed ice, then hard shake about 45 seconds.
Float honey ginger egg foam over a bar spoon slowly at first with a quick drop to form the middle layer.
Drop chickory bitters onto the top of the drink, in a star or hex or triangle if you like, but NEVER a smiley face.

Notes

The final beverage should look like it goes from black as the abyss on bottom and billowy white clouds atop with luscious brownish bubbly layers in between.Very rich and light, dessert like and somewhat sweet.

To make the honey-ginger Rye, take 10 oz by weight of honey with 50-65 grams thin sliced ginger and infuse with 16 oz rye for at least 4 hours, but up to 24.

History

I made this after i read about the early colonial 'flip' that used whole eggs, high gravity ale and varied spices from publican to publican, but always cooked with a fire poker and flipped between two heavy mugs and fortified with a spirit. Also oft served with a chunk of bread in it to be nutritive as well as cure what ailed you. I wanted a more modern approach and and something a little more quenching and less burnt and gross. Here you go....now go invent your own!

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
David Porcaro, the Oakland Art Novelty Company Ferndale(N of Detroit) Mi
Source reference

directly inspired by article from zymurgy, spring-summer 2011

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • ... what can i say
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Zachary Pearson commented on 1/24/2012:

Curated this: Moved instructions for making the infused rye to the notes section, changed the type of beer to Ale (instead of Stout - New Holland calls their beer an Ale). Removed shaking instructions from the egg white entry. Changed bitters from House made to Homemade. Do you have a recipe you'd like to share for them? 

Do you shake the egg white and rye just for the foam it creates, or is the rye added to the drink? 

purple gangsters commented on 1/24/2012:

thanks for your help.
its just a foam that add another layer and texture to what the stout brings. this is a heavy and strong (10%abv) beer.
chicory bitters recipe will follow shortly.

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.

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