Bavarian Bridegroom's Cup
12 oz White wine (Rhine, Dry)
1 1⁄2 oz Kirschwasser
3 T Strawberry (sugared, crushed and chilled)
1 spg Mint
Instructions
In a large goblet fill 1/3 with ice. Pour in chilled wine, add kirsch and stir. Garnish with strawberries and mint.
Year
1939
Authenticity
Authentic recipe
Creator
Unknown
Source reference
The Gentleman's Companion, vol. II. Charles H. Baker 1939 p. 18
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Fear and Loathing in Princeton
2 oz Old Tom Gin, Hayman's
3⁄4 oz Campari
1⁄2 oz Averna
1⁄2 oz Agave syrup
1 bsp Mezcal, Del Maguey Vida
1 twst Orange peel (flamed, as garnish)
Instructions
Shake, double strain, cocktail, flame and garnish.
Year
2011
Authenticity
Authentic recipe
Creator
Mattias Hagglund
Source reference
Gaz Regan's Annual Manual for Bartenders 2011
From other users
- Skip the agave. Replace with mezcal
- Halved the agave syrup after reading comments about over sweetness. Was perfect!
- Nice negroni-like cocktail but probably a bit too sweet. Skimp on the agave?
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- Red Envelope — Gin, Averna, Aperol, Bénédictine, Bitters, Cherry
- Feneon — Old Tom Gin, Campari, Kirschwasser, Maraschino Liqueur, Grapefruit bitters, Lemon juice, Salt
- Midnight Son — Gin, Aperol, Amaro Nonino, Blueberry syrup, Salt Solution
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If you can find it, use Gracias a Dios agave gin as the Old Tom (the mezcal then becomes superfluous).
I've made this with the full amount of syrup and I've been quite happy, but a bit less also works.
Definitely leave out the syrup.
I sort of don’t understand shaking this, and I definitely don’t understand double straining it.
Broken English
2 oz Gin, Beefeater 24
1 oz Sweet vermouth
1⁄2 oz Strega
1⁄4 oz Fernet Branca
1 t Bénédictine
2 ds Peychaud's Bitters
1 twst Grapefruit peel (as garnish)
Instructions
Stir, strain, cocktail, garnish.
Notes
Careful measurement of ingredients is essential for this one.
Year
2011
Authenticity
Authentic recipe
Creator
Colin Shearn
Source reference
Gaz Regan's Annual Manual for Bartenders 2011
From other users
- Lots of good stuff in there and it all works.
- Made with Conniption Gin and Vya. This was amazingly well balanced for as many strong players as it has - gin/juniper was predominant, which wasn't my favorite, but that's personal pref.
- Explosive when using barreled gin instead.
- Boozy and aromatic
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Love this!
I love it, Wifey hates it. Such is Fernet ...
Division Bell
Instructions
Shake, strain, cocktail, express grapefruit peel and discard.
Authenticity
Authentic recipe
Creator
Phil Ward
Source reference
Gaz Regan's Annual Manual for Bartenders 2011
From other users
- Kinda crazy. Very grapefruity, sweet, and smokey.
- K’s like it, Smokey grapefruit. Accessible mezcal cocktail.
- https://twitter.com/WillGordonAgain/status/847652315343462400
- Smokey grapefruit flavor, sour, bitter and enjoyable.
- Tangy, with an interesting sour/smoky/bitter finish that approaches umami flavors.
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Celery bitters are a nice addition to this one. [Credit to reddit user Smkingbowls]
Sweet and smoky with pleasant citrus balance.
Hovers right on the edge of too much astringency.
Lacrimosa
Instructions
Stir, strain, one large cube in chilled rocks glass, garnish.
Authenticity
Unknown
Creator
David Slape
Source reference
The PDT Cocktail Book
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Platanos En Mole Old Fashioned
1⁄4 oz Crème de Banane, Marie Brizard
12 dr Bitters, Bittermens Xocolatl Mole
1 pn Chili pepper (ground)
Instructions
Stir, strain over one large cube in a chilled rocks glass, garnish.
Authenticity
Authentic recipe
Creator
Jim Meehan
Source reference
The PDT Cocktail Book
From other users
- I didn't have creme de banana - but I used banana infused goslings rum.
- Fun and tasty drink even with cheap liqueur.
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Occidental
3⁄4 oz Orange liqueur, Grand Marnier
1⁄2 oz Amaro Nonino
1 rinse Fernet Branca
1 twst Orange peel (as garnish)
Instructions
Stir, strain, rinsed coupe, garnish.
Authenticity
Authentic recipe
Creator
Nate Dumas
Source reference
The PDT Cocktail Book
From other users
- Tastes mostly of Linie and, given the ingredients, surprisingly sweet.
- The orange highlights the aquavit nicely. Amaro Nonino fades into the background...might use a more assertive amaro next time.
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Verte Chaud
Instructions
Build in a heated coffee cup.
Notes
Boudreau's recipe actually calls for "wet cream," defined as being the same as whipped cream, but stopping the whipping before the cream becomes stiff. Hot chocolate made from dark (high percent cacao) chocolate preferred.
Authenticity
Authentic recipe
Creator
Jamie Boudreau
Source reference
From other users
- Flavor combination made in heaven!
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No similar cocktails found.Agnostic Monk
1 1⁄2 oz Rye (jefferson 10 yr)
3⁄4 oz Bénédictine
1⁄4 oz Falernum, Velvet Falernum
1⁄4 oz Islay Scotch, Laphroaig 10 (or less)
2 ds Lactart
Instructions
Stir on good ice and strain, serve neat like you would any mans drink.
at the oakland we leave out the scotch and flame it o'er the top with an atomizer. a very long and hot flame it is indeed. it gives a guest the interesting sensory experience of a cold drink and hot glass on the first sip. we like it.
Notes
Feel free to taste before the addition of the acid... The sweet smokey flavors are quite muddled, but separate very nicely on the palate with the lactart. Thanks darcy
History
We ordered acid phosphate from the extinct chemical company and they sent us the lactart as a bonus, so i did what seemed natural. . . I incorporated it into a cocktail(...)
Authenticity
Your original creation
Creator
David Porcaro, the Oakland Art Novelty Company Ferndale(N of Detroit) Mi
From other users
- Tasty, but the falernum dominates. Next time I'll cut back to a couple of dashes - mabe a rinse.
- I didn't have the lactart, so used orange cream citrate - Bittermens makes one. Made this one with w/bourbon, will try with rye when I get some more.
- A customer favorite
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I made major substitutions for this; I used Sazerac, I used Highland Park 12, I'm never going to stock Lactart, so I used 1/2 tsp Lime Juice, and I'm not setting anything on fire. Despite all of that, I'm here to say this is a truly elevated whiskey experience and I conceptually highly recommend it.
Lactart has been difficult to find, so I worked around the problem by making my own. I ordered a 4 oz bottle of lactic acid solution (88%), and made a small bottle diluted to 10% using distilled water--which is the strength found in the Emil Hiss recipe from 1897. I haven't tested it in this drink yet.