Hers, but mine

1 1⁄2 oz Mezcal, Ilegal Reposado
1 oz Crème de Cacao
1⁄2 oz Lime juice
1 bsp Licor 43
1 ds Bitters, Fee Brothers Old Fashion
1 ds Hot sauce, Tabasco
1 ? Salt (half rim)
1 rinse Herbal liqueur, Green Chartreuse
Instructions

Shake over ice and fine strain into rinsed coupe

Notes

Kaitaia Fire is the hot sauce I generally use. Also black sea salt.

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
Jonny Almario, Hawthorn Lounge, New Zealand
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
Similar cocktails
  • Once Upon a Time in Mexico — Mezcal, White Crème de Cacao, Orange bitters, Herbal liqueur, Lime juice, Lemon peel
  • Sonoran Dessert — Mezcal, Crème de Cacao, Chocolate bitters, Orange liqueur, Orange peel, Coffee bean
  • Copper Canyon Express — Mezcal, Ancho Reyes chile liqueur, Pistachio liqueur, Amaro Montenegro, Bitters
  • Lust for Life — Mezcal, Palo Cortado Sherry, Orgeat, Lemon juice, Pineapple juice, Cocoa powder

This is a really interesting drink - a wild ride with all of the ingredients seemingly taking their turn to hit your palate. It feels like this isn't the cocktail's final recipe though. Good, with potential for more.

In times like these, bitter is better than nothing

1 1⁄2 oz Rye, Rittenhouse 100
1⁄2 oz Cynar
1 bsp Aromatized wine, Dubonnet Rouge
3 dr Salt Solution (3:1)
2 twst Lemon peel
1 rinse Absinthe
1 rinse Peychaud's Bitters (~3ds)
1 ds Bitters, Angostura (garnish)
1 ds Islay Scotch, Laphroaig (garnish)
Instructions

Stir over ice and strain into rinsed glass. Garnish.

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
Jonny Almario, Hawthorn Lounge, New Zealand
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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  • L'argent de poche — Rye, Cynar, Sweet vermouth, Cherry Bitters, Absinthe
  • Little Italy — Rye, Sweet vermouth, Cynar, Maraschino cherry
  • Hunky Dory — Rye, Cynar, Braulio, Herbal liqueur, Bitters, Lemon peel
  • Side Eye — Bourbon, Sweet vermouth, Cynar, Amaro, Bitters, Lemon peel
  • Windsor Knot — Cognac, Rye, Dry vermouth, Cynar, Bénédictine, Orange peel

Wonky Sand

3⁄4 oz Orange juice
3⁄4 oz Rye, Rittenhouse 100
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄3 oz Aromatized wine, Dubonnet Rouge
1 bsp Bourbon, Buffalo Trace
1 ds Islay Scotch, Laphroaig
1 twst Orange peel
Instructions

Shake over ice and fine strain. Garnish

History

"Classic concoctions made from local spirits are the draw at Hawthorn Lounge (82 Tory Street, 011-64-4-890-3724), a 1920s-style speakeasy complete with vest-wearing mixology wonks. "

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
Jonny Almario, Hawthorn Lounge, New Zealand
Source reference

http://tmagazine.blogs.nytimes.com/tag/la-boca-loca-taqueria/

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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  • Bruceland Sour — Speyside Scotch, Ginger liqueur, Tawny port, Meyer lemon juice, Egg white, Rich simple syrup 2:1, Brandied cherry
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  • The Summit — Bourbon, Aromatized wine, Elderflower liqueur, Curaçao, Orange bitters, Grapefruit juice, Orange peel
  • Smoke on the beach — Speyside Scotch, Sweet Marsala, Grapefruit bitters, Orange juice
  • Vacuum Day — Cognac, Crème Yvette, Sweet Marsala, Nocino, Grapefruit juice

The Bitter Spark

1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Amaro Montenegro
1⁄2 oz Averna
2 twst Orange peel (Express & Drop)
1 1⁄2 oz Prosecco (Top up)
1 twst Orange peel (Garnish)
1 rinse Fernet Branca
Instructions

All ingredients into a cocktail shaker and throw between shakers. strain into rinsed coupe. Top up with processco, garnish.

Glass: coupe

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
Jonny Almario, Hawthorn Lounge
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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  • Red Carpet Reviver — Champagne, Aperol, Aromatized wine, Orange bitters, Grapefruit bitters, Blood orange syrup
  • Royal Thorn — Sparkling white wine, Sweet vermouth, Aromatized wine, Orange peel
  • Bufala Spritz — Bianco Vermouth, Bison grass vodka, Galliano, Soda water
  • Honey & Thistle — Cardamaro, Aromatized wine, Amaro Sibilla, Tonic water, Orange peel
  • Spritzcarraldo — Aromatized wine, Sparkling white wine, Barbados Rum, Tonic water

Cascadia Fizz

1 oz Eau de vie of Douglas Fir
1⁄2 oz Absinthe
1⁄2 oz Gin
1 oz Egg white
1 t Simple syrup
Instructions

Shake, strain

YieldsDrink
Authenticity
Unknown
Creator
Shane King Feirstein, Park Kitchen, Portland OR
Source reference

http://www.oregonlive.com/mix/index.ssf/cocktails/eau-de-vie-cocktails…

Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
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  • Karl the Frog — Genever, Herbal liqueur, Egg white, Soda water, Lime juice, Simple syrup, Half-and-half
  • Grayson — Gin, Crème de Menthe, Absinthe, Bitters, Egg white
  • PIPT — Gin, Pear liqueur, Aromatized wine, Bitters, Egg white, Lemon juice
  • The Simi — Gin, Bénédictine, Heavy cream

Pear Brandy Sidecar

1 1⁄2 oz Pear eau de vie
1⁄2 oz Triple sec
1⁄2 oz Lemon juice
1⁄2 oz Orange juice (scant)
Instructions

Shake, strain, sugared rim

Notes

I used Clear Creek and Cointreau, half the orange juice, .5t Clear Creek Pear Liqueur, and no sugared rim.

YieldsDrink
Year
2011
Authenticity
Unknown
Creator
Kevin Ludwig, Beaker and Flask, Portland OR
Source reference

http://www.oregonlive.com/mix/index.ssf/cocktails/eau-de-vie-cocktails…

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
Similar cocktails
  • The Corrigan — Pisco, Triple sec, Limoncello, Lime juice, Tamarind syrup
  • Applecart — Applejack, Triple sec, Lemon juice
  • Hemingway Derby Daiquiri — Light rum, Maraschino Liqueur, Orange juice, Lime juice
  • Apple Jack Rabbit — Applejack, Lemon juice, Orange juice, Maple syrup
  • Winter Sunshine — Applejack, Gin, Crème de Noyaux, Orange juice, Lemon juice, Lime juice, Anise Aguardiente

The Lizzie Asher

2 oz Pisco, Macchu pisco
1 oz Lemon juice
1⁄2 oz Apricot liqueur (3 Rothman & Winter:1 Marie Brizard Apry)
1⁄2 oz Crème Yvette
1 Egg white
2 oz Ginger beer
Instructions

Shake without, then with ice, strain into highball glass, top with ginger beer. Orange twist.

YieldsDrink
Year
2011
Authenticity
Authentic recipe
Creator
Ryan Lotz, Lineage
Source reference

http://cocktailvirgin.blogspot.com/search/label/creme%20de%20violette

Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails
  • Southern Bell — Pisco, Apricot liqueur, Ginger beer, Honey syrup, Lime juice, Red Bell Pepper
  • Ándale — Blanco tequila, Club soda, Pineapple juice, Lime juice, Ginger syrup, chili tincture, Coriander bitters, Cinnamon stick
  • Ciquita Picante — Blanco tequila, Cherry Liqueur, Orange bitters, Ginger beer, Strawberry, Lime juice, Agave syrup, Jalapeño
  • Stormy Bright — Jamaican rum, Ginger liqueur, Bitters, Soda water, Lime juice, Simple syrup
  • Corrida de Cavalos — Cachaça, Bitters, Soda water, Lime juice, Champagne vinegar, Simple syrup, Mint

Cortez the Killer

2 oz Blanco tequila, Lunazul Blanco
3⁄4 oz Bonal Gentiane Quina
1⁄4 oz Crème de Cacao
1 twst Orange peel (as garnish)
Instructions

Stir, strain, coupe, garnish

Notes

Didn't have Lunazul on hand, so made it w/ Partida Blanco - turned out great. Regan's book says the original author is now aging batches of this in a Hudson rye barrel.

YieldsDrink
Authenticity
Authentic recipe
Creator
Brent Butler, Blackbird, San Francisco
Source reference

Regan, G., Annual Manual for Bartenders, 2011

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Has a Kahlua feel, like a slightly vegetal Black Russian.
Similar cocktails
  • (the) Four C's — Cachaça, Campari, Cynar 70, Chocolate bitters
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  • Peppercorn — Blanco tequila, Ancho Reyes chile liqueur, Falernum, Celery bitters, Salt, Lime
  • Michikopirinha — Cachaça, Ancho Reyes chile liqueur, Bitters, Brown sugar, Lime, Blood orange
  • Sneaking around — Tequila, Amaro Montenegro, Mastika, Cognac, Chocolate bitters, Orange cream citrate

Kentucky Monastery

1 1⁄2 oz Bourbon, Bulleit
3⁄4 oz Bénédictine
1⁄2 oz Lemon juice
1 ds Cranberry bitters
Instructions

Shake over ice, strain into cocktail glass. Garnish with a wide piece of lemon peel. (No pith)

Notes

No more than 5 drops of bitters

YieldsDrink
Year
2010
Authenticity
Your original creation
Creator
Jennifer Richtmyer
Grange Kitchen & Bar Ann Arbor, MI
Curator rating
Not yet rated
Average rating
3 stars
(7 ratings)
From other users
  • A whiskey sour but with Benedictine instead of simple. Tasty - could maybe try increasing lemon juice a bit, as this is decently sweet.
  • Made with Canadian whiskey and, per the comments, ~2/3 oz lemon (which may have been too much). Differences between this and a standard whiskey sour are subtle.
  • Peychaud's bitters instead
Similar cocktails

The Vowel Cocktail

1 oz Scotch
1 oz Sweet vermouth
1⁄2 oz Orange juice
1⁄2 oz Kummel
1 ds Bitters, Angostura
Instructions

Shake over ice and strain into a cocktail glass.

YieldsDrink
Authenticity
Unknown
Source reference

Ted Haigh, Vintage Spirits and Forgotten Cocktails

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Oh yes.
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laerm commented on 1/29/2021:

Oddly luxe mouthfeel and a bit too sweet.

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