Katie B.

1 oz Sloe gin, Bitter Truth
1 oz Sweet vermouth, Carpano Punt e Mes
1 oz Campari
1 oz Soda water
Instructions

Stir, strain, top with soda water

Yields Drink
Authenticity
Unknown
Source reference

http://www.drinkupny.com/Katie_B_p/c0051.htm

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Classe Tous Risqués

1 oz Rye, Sazerac
1 oz Applejack
1⁄2 oz Aromatized wine, Lillet Blanc
1 bsp Bitters (Orange/clove tincture)
1 cube Sugar cube
4 ds Bitters, Fee Brothers (Barrel aged whiskey bitters)
2 ds Bitters, Angostura
Instructions

Muddle sugar cube with bitters in the bottom of a mixing glass. Add rest. Stir well over ice. Strain into chilled coupe. Garnish with cherry.

Yields Drink
Authenticity
Your original creation
Creator
Sandy De Almeida
Curator rating
Not yet rated
Average rating
1 star
(1 rating)
From other users
  • strong
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Angostura Sour

1 1⁄2 oz Bitters, Angostura
1 oz Lime juice
1 oz Simple syrup
1 Egg white
Instructions

Dry shake, add ice, shake, strain, up.

History

This is a cleanup of the Trinidad (or Angostura) Fizz found on pg 140/141 of Charles Baker's Gentleman's Companion

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Kirk Estopinal, Cure, New Orleans
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Substitute: 1 oz Amargo Vallet, 1 oz Orgeat, 0.75 oz lemon juice, 0.75 oz bourbon. Shake w ice then reverse dry shake.)
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Juniper Flip

1 1⁄2 oz Gin, Bombay Sapphire
1⁄2 oz Elderflower liqueur, St. Germain
1 bsp Wild hibiscus syrup
3⁄4 oz Grapefruit juice
1 ? Whole egg (Or just the white, preference)
Instructions

Combine in a pint glass with ice. Shake vigorously for 20 seconds and strain into a chilled cocktail glass. Garnish with an edible wild hibiscus flower if you like.

Picture of Juniper Flip
2011 Kindred Cocktails
Yields Drink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle, WA
Source reference

http://cocktailenthusiast.com/2011/01/05/juniper-flip-cocktail-recipe/
Mentioned in TIME Magazine March 26th issue 2012, pg 56

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • To try
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sjdiaz21 commented on 12/26/2011:

I tweaked the recipe slightly after making this a few more times. I felt using a whole egg was a bit too thick for the delicate gin and decided an egg white would suffice to get that frothy effect I was looking for.

sjdiaz21 commented on 1/05/2012:

Changed back to whole egg, while both are great the version with the whole egg was ulimatley used.

Santa's Little Helper

2 oz Bourbon, Buffalo Trace
3⁄4 oz Averna
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Simple syrup (Nutmeg Simple Syrup, see 'Notes')
1⁄4 oz Heavy cream
1 ds Bitters, Angostura
Instructions

Shake ingredients with ice and double strain into a chilled cocktail glass.

Notes

Add 4oz water and 4oz sugar to a small saucepan and heat until sugar is fully incorporated. Wrap a whole nutmeg in a bar towel and smash with a meat mallet or heavy pan. Add crushed nutmeg to the saucepan, stir, and remove from heat. Allow to cool to room temperature and store in an airtight container in the refrigerator.

Picture of Santa's Little Helper
2011 The Venture Mixologist
Yields Drink
Authenticity
Your original creation
Creator
Zach
Source reference

http://theventuremixologist.blogspot.com/2011/11/eggnoggin.html

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Used freshly ground nutmeg instead of syrup. Very wintery and seasonal. Taste is a easy 4. The cream curdles and the appearance if that of swampwater which lowered my score. Skip the cream next time?
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Victorian

3⁄4 oz Elderflower liqueur, St. Germain
3 ds Grapefruit bitters, Scrappy's Grapefruit
3 oz Champagne, Veuve Clicquot
1⁄4 oz Simple syrup
1⁄2 oz Lemon juice
3⁄4 oz Lemon vodka (Charbay Meyer Lemon)
Instructions

Shake, strain, flute, garnish with a lemon twist.

Yields Drink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle, WA
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
From other users
  • Sparkling- sweet, sour
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sjdiaz21 commented on 1/31/2015:

Nice catch and sorry for the confusion...The vodka is now added.  Cheers.

Two Birds

2 oz Rye, Sazerac
3⁄4 oz Aperol
1⁄2 oz Sweet vermouth
1⁄4 oz Crème de Cacao
2 ds Peychaud's Bitters
Instructions

Stir well with ice and strain into a chilled cocktail glass. Twist a piece of orange peel over the drink and use as garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Paul Clarke, Seattle, WA
Source reference

The Cocktail Chronicles
http://www.cocktailchronicles.com/2009/05/18/30mouhwait-make-that-mx30-…

Curator rating
Not yet rated
Average rating
4 stars
(39 ratings)
From other users
  • To try
  • I like another dash of Peychaud bitters to offset the sweetness. — ★★★★
  • Lovely, but creme de cacao overpowers other flavors somewhat. Not sure I'd back off all the way to 1/8 oz but def consider a scant pour.
  • All ingredients contribute nicely (even the Creme de Cacao). Lovely color. I used Carpano Antico as Vermouth, which works well with Rye (George Dickel for me).
  • try 1-.25-.25-.25
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eSports Chaebol commented on 8/27/2019:

As per suggestion, tried with mole bitters instead of Peychaud's. An excellent, balanced cocktail. A sweeter, more straightforward orange/chocolate companion to the El Nacional in my opinion.

mjforres commented on 5/21/2023:

Very nice. I like this with an additional dash of Peychaud bitters to offset the sweetness.

Bolero Cocktail

1 oz Dark rum
1 oz Brandy
1⁄2 oz Orange juice
1 oz Lime juice
1⁄2 oz Simple syrup
Instructions

Shake and strain into a chilled cocktail glass

Yields Drink
Year
1950
Authenticity
Authentic recipe
Source reference

Gary Regan's The Joy of Mixology

Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
From other users
  • Autumn ish. Tasty. A little sweet and boozy. — ★★★★
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Bennett Cocktail

2 oz Gin
1 oz Lime juice
1⁄2 oz Simple syrup
1 ds Bitters, Angostura
Instructions

Shake and strain into a chilled cocktail glass

Yields Drink
Year
1930
Authenticity
Authentic recipe
Source reference

Gary Regan's The Joy of Mixology

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • *A little too sweet? Needs adjusting, maybe no simple syrup
  • The other version I have seen is 2oz gin, 3/4oz lime juice, 3/4oz simple syrup and 2 dashes angostura bitters
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Canoy commented on 7/04/2015:

Monkey 47 and jasmine simple syrup worked very well.

Elysium

1 1⁄2 oz Grapefruit Vodka (Deep Eddy)
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Aperol
1⁄2 oz Lime juice
Instructions

In a pint glass with ice, combine all ingredients. Shake and strain into a chilled cocktail glass. Garnish with an even layer of Orange-Ginger Foam.

Notes

Combine 3/4 cups orange juice, 1/4 cup skim milk, 2 oz Simple Syrup and 1 oz ginger liqueur to a blender. Blend for 5 seconds. Add 2 egg whites, blend for 2 seconds. Pour into a whipping container and use according to manufacturers directions.

Yields Drink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle, WA
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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Zachary Pearson commented on 12/04/2011:

Curated slightly - we assume you're using fresh ingredients and not concentrates, pre-made mixes, or other ingredients of dubious provenance. Changed Fresh Lime Juice to Lime Juice.

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