Nirvana (Ted Kilgore)

1 1⁄2 oz Nicaraguan Rum, Flor de Caña 7
1⁄2 oz Rhum Agricole, Rhum JM
1⁄2 oz Orgeat, B.G. Reynolds
3⁄4 oz Lime juice
1⁄2 oz Jasmine Liqueur, Fruit Lab Theia
1 ds Bitters, Bitter Truth Jerry Thomas’ Own Decanter
1 ds Bitters, Angostura
Instructions

Shake and strain into a rock filled highball.Garnish with a rose petal.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Ted Kilgore, Taste, St. Louis, Mo
Curator rating
Not yet rated
Average rating
Not yet rated
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Dan commented on 10/24/2013:

Ted, I renamed your Nirvana to make room for Jamie Boudreau's rye/Amer Picon drink by the same name from 2007, about 5 years before yours. I hope you don't mind.

DrunkLab commented on 10/24/2013:

Ted, may I suggest renaming your drink Mudhoney? Pearl Jam? Beat Happening? ...Soundgarden?

Saints and Sinners

1 1⁄2 oz Demerara Rum, El Dorado 5
1⁄2 oz Cognac, Camus VS
1⁄2 oz Don's Mix, B.G. Reynolds
3⁄4 oz Grapefruit juice
2 ds Grapefruit bitters, Bittermens Hopped Grapefruit
Instructions

Shake and strain into a cocktail glass.
Grapefuit twist garnish.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Ted Kilgore, Taste, St. Louis, Mo
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
From other users
  • Alternative Bitters: Jamaican Hibiscus
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Velisarius commented on 4/01/2017:

I'm skeptical about this drink. It's surprisingly sweet for something with only a teaspoon of syrup. The bitters do help though. I do see now why so few drinks have grapefruit juice stand alone; it does seem to cry for a hint of lime.

Subtle Hustle

1 oz Aperol
1 oz Aromatized wine, Cocchi
1⁄2 oz Passion fruit syrup, B.G. Reynolds
1⁄2 oz Lemon juice
2 ds Bitters, Bitter Truth Creole
1 oz Champagne
Instructions

Shake all but champagne and strain into cocktail glass. Top with bitters.

Yields Drink
Year
2011
Authenticity
Unknown
Creator
Ted Kilgore, Taste, St. Louis, MO
Curator rating
Not yet rated
Average rating
Not yet rated
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19th Century

1 1⁄2 oz Gin, Broker's
3⁄4 oz Herbal liqueur, Yellow Chartreuse
3⁄4 oz Pear liqueur, Rothman & Winter Orchard Pear
1⁄4 oz White Crème de Cacao, Marie Brizard
1⁄2 oz Lemon juice
1 twst Lemon peel (as garnish)
Instructions

Shake, strain, straight up, cocktail glass, garnish.

Yields Drink
Year
2009
Authenticity
Your original creation
Creator
Ted Kilgore, Taste, St. Louis, MO
Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • I thought this was OK as written. A bit too sweet. I subbed Suze for Chartreuse and thought it was better (more bitter). I like the idea of going Pear Brandy as well.
  • Pear liqueur
  • Untested and a little skeptical
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applejack commented on 4/05/2019:

Whoever said they were skeptical had a right to be (somewhat).  On paper this looks like a sweet bomb, but after making it to spec, it wasn't quite as sweet as I thought it would be (but still too sweet for my palate and most others I'd reckon).  The honeyed herbal notes of the yellow 'treuse really punch through, maybe a bit too much to keep the drink in balance for some, but there is something interesting in the ingredient combination.  I tried a few different ratio combinations and couldn't quite just dial down the sweetness without changing the character of the drink.  I ended up settling on increasing the gin to 1.75 oz and shaking the drink with a lemon peel to strip some of the lemon oil off and reduce the sweetness. That seemed to keep the basic character of the drink but dialed back the sweetness and herbal notes a bit.

Immigrant Punk

2 oz Tequila, Milagro Reposado
3⁄4 oz Sweet vermouth (house vermouth)
3⁄4 oz Grapefruit juice
1⁄2 oz Agave syrup
Instructions

Shake and strain into a cocktail glass.Garnish with grapfruiut twist.

Notes

House Vermouth is 12oz Lillet Rouge,12oz Aperol, and 4oz Averna infused with zest of 4 oranges and one grapruit for 2 days.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Ted Kilgore, Taste, St. Louis, Mo
Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
From other users
  • Try adding maybe ½ oz. of Ancho Reyes — works really well!
  • a little sweet when made with perucchi, added more grapefruit and tequila to balance it out
  • nice, i like it. Punt e mes goes well with this
  • Made it with Punt E Mes. Very well balanced taste
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London Calling

1 1⁄2 oz Gin, Beefeater 24
1⁄2 oz Hibiscus Liqueur, Fruit Lab Crism
1⁄2 oz Orgeat, B.G. Reynolds
3⁄4 oz Grapefruit juice
2 ds Bitters, Bitter Truth Jerry Thomas’ Own Decanter
1 sli Cucumber
Instructions

Shake all over ice and strain into a cocktail glass. Garnish with cucumber slice.

Yields Drink
Authenticity
Your original creation
Creator
Ted Kilgore, Taste, St. Louis, Mo
Curator rating
Not yet rated
Average rating
Not yet rated
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Zachary Pearson commented on 1/09/2012:

Curated slightly - the brand of hibiscus liqueur is Fruit Lab Crism. Changed amount of cucumber to 1 slice, instead of slice as a brand of cucumber.

Blue Christmas

1 1⁄2 oz Bourbon, Four Roses
1 1⁄2 oz Cognac, Courvoisier
1⁄2 oz Maple syrup
2 ds Bitters, Bittercube Cherry Bark Vanilla
Instructions

Combine ingredients in shaker. Add 4-5 milk ice cubes. Shake vigorously. Strain and pour into rocks glass. Garnish with cinnamon stick.

Notes

Prior to making the drink, be sure and prepare sufficient milk ice cubes

History

Inspired by the collection of short stories, Blue Christmas: Holiday Stories for the Rest of Us, this cocktail was chosen as the official Blue Christmas Holiday Cocktail by the editor of the collection, author John Dufresne, on the second episode of CBBC's Drinking With Writers.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Mgr. Moustachio, of Cabinet Beer Baseball Club. Miami, Fl.
Source reference

http://cabinetbeer.tumblr.com/post/14739624277/cabinet-beer-presents-dr…

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
Similar cocktails

The Rebennack

2 oz Rye
1⁄2 oz Averna
1⁄4 oz Orange liqueur, Clément Créole Shrubb
Instructions

Combine, stir (**no ice**), old fashioned

Notes

A "hotel cocktail," meant to be served at room temperature. Can be made in double batch and funneled into a flask.

Yields Drink
Authenticity
Authentic recipe
Creator
Chris Hannah, Arnaud's French 75, New Orleans
Source reference

http://www.starchefs.com/cook/recipe/chris-hannah/rebennack

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Beats swigs straight from the bottle!
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noksagt commented on 2/15/2017:

Contrast with Rebannack on this site. Also note that Chris has a video showing it stirred with ice and strained into an ice-filled goblet, so it seems to serve both as a room temperature flask cocktail and a nice chilled sipper at the bar.

The Departure

1 1⁄2 oz Gin, Aviation
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Simple syrup
3⁄4 oz Lime juice
3 dr Orange flower water (3 to 5 drops or to taste)
Instructions

Combine, add ice, shake and strain into a chilled cocktail glass or coupe. Garnish with a lime wheel.

Notes

A play on the classic Aviation Cocktail.

Yields Drink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle, WA
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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Absinthe Makes the Heart Grow Fonder

1 1⁄2 oz Gin, Tanqueray 10
1⁄2 oz Absinthe, Lucid
1⁄2 oz Maraschino Liqueur, Luxardo
3⁄4 oz Grapefruit juice
3 ds Cherry Bitters, Fee Brothers Cherry
1 bsp Campari
Instructions

Combine with ice, shake and strain into a chilled coupe. Flamed orange garnish.

History

Featured in Difford's Guide

Yields Drink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle, WA
Source reference

https://www.diffordsguide.com/cocktails/recipe/3418/absinthe-makes-the-…

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Its good, but the Absinthe seems a bit too strong and contrasts with the grapefruit and campari bittnerness.
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mahastew commented on 1/13/2012:

Very nice, Scott, and I love the name. I used Obsello absinthe.

Jmajor commented on 12/19/2022:

The Absinthe is a Dave Chappelle uppercut in this drink....and I like absinthe

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