Fresca

2 1⁄2 oz Tequila, Don Julio Blanco
3⁄4 oz Lime juice
3⁄4 oz Herbal liqueur, Yellow Chartreuse
3 Watermelon (1.5" cubes)
Instructions

Crush watermelon in shaker with juice, add tequila and ice. Shake and strain into collins glass filled with crushed ice and watermelon spear. Float chartreuse and garnish with mint sprig.

History

Riff on the Fresca Brava from Death & Company

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Sandy Levine- The Oakland Art Novelty Company
Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • I missed the stop of floating the Yellow Char. and shook it. Good, but that would have probably been better. I floated a little on it, nice. I used a jalapeno-infused blanco. — ★★★★
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  • Bella Rosa — Blanco tequila, Elderflower liqueur, Aromatized wine, Lime juice, Pomegranate juice, Egg white

Cold Cold Night

2 oz Bourbon, Hancock's president's reserve
20 Raisins (muddled)
1⁄2 oz Maple syrup (grade b)
1⁄4 oz Lemon juice
1⁄4 oz Orange juice
15 dr Bitters (6 angostura, 3 absinthe, 6 orange)
Instructions

Muddle raisins in syrup and juice, add bourbon and bitters, shake and strain into coupe. Garnish with homemade or spherical maraschino cherry.

Yields Drink
Authenticity
Unknown
Creator
Sandy Levine- The Oakland Art Novelty Company
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Super smooth. Possibly a touch sweet, but the maple syrup is delicious.
  • Weird drink, but quite good.
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All Tomorrow's Parties

2 oz Bourbon, Buffalo Trace
1⁄2 oz Cardamaro
2⁄5 oz Autumn spice (see note)
5 dr Hazelnut extract
Instructions

Stir with ice in mixing glass, strain into coupe. No garnish.

Notes

To make the autumn spice infusion, take 2 cups water, 1 cup brown sugar, 1 cup white sugar, 1 cinnamon stick, 3 star anise, 1/4 teaspoon ground cloves (or 8 whole) and 1/4 teaspoon grated nutmeg. Heat, strain, and let cool.

Yields Drink
Authenticity
Unknown
Creator
Adrianne Martin- The Oakland Art Novelty Company
Curator rating
Not yet rated
Average rating
Not yet rated
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Hibiki Umeshu Cocktail

1 oz Japanese Whisky, Suntory Hibiki 17 year old
2 t Coffee liqueur, Kahlua
1 t White Crème de Cacao
3 oz Passion fruit juice
1⁄2 oz Umeshu
Instructions

Stir first three ingredients without ice and put to one side. Separately shake passionfruit juice and umeshu with ice and double strain into Martini glass. Float whisky mixture on top.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Takayuki Suzuki
Source reference

http://www.diffordsguide.com/class-magazine/read-online/en/2011-11-01/p… (with video)

Curator rating
Not yet rated
Average rating
Not yet rated
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Heathen VC

1 oz Rye, Sazerac
1 oz Armagnac
1 oz Sweet vermouth, Carpano Antica Formula
1 t Triple sec
2 ds Bitters, Bitter Truth Jerry Thomas’ Own Decanter
2 ds Bitters, Angostura
1 rinse Absinthe
Instructions

Stir ingredients over ice, serve straight in chilled, absinthe rinsed glass.

Notes

Very dry, offset enough by the triple sec and vermouth to be delicious. Absinthe rinse combined with the Jerry Thomas bitters gives interesting aromatics.

History

A Vieux Carre variant created out of necessity (lack of Benedictine in the drinks cabinet). Jerry Thomas bitters chosen over Peychaud's because I like my cocktails *really* bitter.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Jordan Harper
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Pretty good if you have an armagnac on hand you don't mind mixing. The sweet vermouth might take away from it a little bit, or perhaps I need a smidge more bitters because when I made this I only did the 2 ds angostura.
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Supercool Vieux Carré

1 oz Genever (Rye)
1 oz Dark rum, Barbancourt 8
1 oz Sweet vermouth, Cocchi
1 t Bénédictine
2 ds Peychaud's Bitters
2 ds Bitters, Angostura
Instructions

Prepare as a Vieux Carré (stir and strain) garnish with julienne lemon peel on an ice ball.

Notes

Detailed measures aren't provided in the source material, so I'm assuming proportions are the same as a classic Vieux Carré.

Yields Drink
Authenticity
Unknown
Creator
Alex Kratena, head bartender at Artesian at The Langham
Source reference

http://www.diffordsguide.com/class-magazine/read-online/en/2012-03-27/p…

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
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A Dry Symphony

1 1⁄2 oz Rye, Bulleit
3⁄4 oz Dry vermouth, Vya (Whisper Dry)
1⁄3 oz Cynar
3 ds Orange bitters, Regans' orange bitters
1 twst Orange peel
Instructions

Pour ingredients into a mixing glass. Add ice and stir 30 seconds. Strain into a chilled martini or coupe glass. Twist orange and add to drink.

Notes

#1 - with no garnish... orange might be nice but overpowering...
#2 - with orange peel... no appreciable difference. orange may have been too old
#3 - used fresh orange peel... much nicer, the oils balance everything.

History

First cocktail added to the site!

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Q Williams, Walnut Creek, CA
Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
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The Ice Pick

2 oz Genever, Bols
1⁄4 oz Crème de Violette
1⁄4 oz Maraschino Liqueur, Maraska
2 ds Orange bitters, Regans' orange bitters
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, rocks w/ 1 lg cube, garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Daniel Eun, The Varnish
Source reference

G. Regan, 2011 Annual Manual for Bartenders

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
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christina in tacoma commented on 5/03/2012:

This is great. I love a traditional aviation, but it can get too lemony and too sweet- this is a more nuanced cocktail, and a good variation to have in the rotation, thanks.

Fluent French

2 oz Gin, Citadelle
1 oz Dry vermouth, Noilly Prat Original Dry
1⁄4 oz Simple syrup (Lavender infused, see note)
1 ds Celery bitters
Instructions

Stir with ice and strain into chilled cocktail glass. Garnish with lemon twist.

Notes

Lavender Syrup

1 C water;
2 C sugar;
4-5 Tbs dried lavender buds;
2 oz vodka.

Place the water and sugar over med heat, stirring until sugar fully dissolves. Stir in the lavender buds and simmer for 5 minutes. Remove from heat and allow syrup to steep/cool, then strain through cheesecloth. Stir in vodka (keeps syrup shelf-stable).

Yields Drink
Authenticity
Your original creation
Creator
Bennett Turner
Curator rating
Not yet rated
Average rating
Not yet rated
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4-3-1

1 oz Mezcal
3⁄4 oz Elderflower liqueur, St. Germain
1⁄4 oz Ramazzotti
Instructions

Stir well with ice and strain into a pre-chilled
glas.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Misty Kalkofen, Drink, Boston
Source reference

http://www.mezcal.com/recipes.html

Curator rating
Not yet rated
Average rating
3 stars
(11 ratings)
From other users
  • Agree w/ others than this is too sweet. It's also way too small! I'd cut the eldflower (by a bunch) and increase to 1.5x or even 2x.
  • A bit too sweet. Maybe reduce the Elderflower
  • Should probably be 4-2-1 so it isn't too sweet.
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