Mystic Wood

2 oz Rye
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄2 oz Apricot liqueur, Rothman & Winter
2 ds Bitters, Angostura
Instructions

Stir and strain.

Yields Drink
Authenticity
Authentic recipe
Creator
Kelly Swenson, Ten-01, Portland, OR
Source reference

http://www.oregonlive.com/mix/index.ssf/2008/12/mystic_wood_1.html

Curator rating
Not yet rated
Average rating
4 stars
(19 ratings)
From other users
  • Liked this better than I thought I would.
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BamBoozled commented on 12/01/2020:

Good! Glad I finally found a way to get through my apricot liquor 

Mint Julep with Brown Sugar Foam

2 oz Bourbon, Maker's Mark
6 oz Water (very hot)
1 Mint Tea (bag)
1 spg Mint (as garnish)
Instructions

In a snifter add very hot water, bourbon and tea bag. Briefly steep and remove bag. Top with Brown Sugar Foam and fresh mint.

Notes

For the Brown Sugar Foam mix together 1/2 cup very hot water and a 1/2 cup brown sugar, stir till sugar is dissolved. Allow to cool and add 2 egg whites and place in blender. Pulse for a couple seconds. Add mixture to a whipping container and use according to manufacturers directions using nitrous instead of CO2

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Scott Diaz, Seattle, WA
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Dan commented on 11/15/2013:

Moderated slightly to improve instructions and add the garnish to the ingredients.

Adonis

2 oz Dry sherry
1 oz Sweet vermouth
1 ds Orange bitters
Instructions

Stir, strain, up.

Notes

Dry Sherry is often taken to mean Fino, but Amontillado works here as well.

History

19th Century drink named after the longest running show on Broadway (up to that point)

Yields Drink
Authenticity
Authentic recipe
Source reference

Savoy Cocktail Book (written as 2/3 and 1/3, but 2oz and 1oz works well)

Curator rating
Not yet rated
Average rating
3 stars
(10 ratings)
From other users
  • 5/22/23: 1.5 oz Cocchi, 1.5 oz Dry Sack, 2 dashes Angostura, lemon peel. Just okay. Don't think I'll make this one again. I'd rather have either a glass of vermouth or a traditional spirit and vermouth cocktail.
  • Nice option for something low in alcohol.
  • Could sub for white wine.
  • Made with manzanilla and Punt e Mes. Not bad, but not a great showcase for either ingredient. Bitters on the nose, Punt on the sip, sherry dryness on the swallow. Would probably work better with an amontillado and a less domi
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Twisted Tonic

2 oz Cucumber Vodka
3⁄4 oz Simple syrup (Tonic syrup, see notes)
1⁄2 oz Lime juice
2 oz Soda water
Instructions

Shake everything but soda water, strain into an iced double Old Fashioned glass. Top with soda and garnish a cucumber slice.

Notes

To make the Tonic Syrup see Source Reference

Yields Drink
Authenticity
Your original creation
Creator
Recipe by Scott Diaz, Seattle, WA
Tonic Syrup by Jeffrey Morgenthaler
Source reference

http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-tonic-wate…

Curator rating
Not yet rated
Average rating
Not yet rated
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Bitter Union

2 oz Gin
1⁄2 oz Campari
1⁄2 oz Maraschino Liqueur
3⁄4 oz Orange juice
3⁄4 oz Lime juice
Instructions

Shake and strain into a chilled cocktail glass. Flamed orange peel garnish.

History

Inspired by Jamie Boudreau's Union Club cocktail.

Picture of Bitter Union
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(19 ratings)
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christina in tacoma commented on 2/25/2012:

I had an orange to juice after stealing all the peel for garnishes, so I tried this... I really like this drink. It reminds me of a Hemingway Daiquiri, but richer and more interesting yet still light and refreshing Thanks.

mahastew commented on 3/02/2012:

Thanks so much, Christina! I consider the Hemingway Daiquiri (Papa Doble) one of the very best drinks ever devised, so the comparison means a great deal to me.

Brad Ballinger commented on 12/27/2020:

Enjoyed this one very much. Used No. 209 Gin, subbed Inferno Bitter for Campari, and used blood orange juice because it's what was on hand. The choice of the latter made for a very pretty cocktail. 

Aviation__1952 commented on 7/09/2024:

An excellent cocktail !! Smooth, gentle, wonderful blending of flavors. I'm glad I found it and gave it a try.

Indochine

3⁄4 oz Rum, Zacapa 23
1⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Lime juice
1⁄4 oz Simple syrup
5 lf Thai Basil
Instructions

Shake. Strain into rocks glass. Garnish with a piece of candied ginger.

Yields Drink
Year
2011
Authenticity
Unknown
Creator
Eryn Reece of Mayahuel in Manhattan
Source reference

http://cocktailvirgin.blogspot.com/2011/07/indochine.html

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Zachary Pearson commented on 12/07/2011:

Curated slightly - changed Basil, Thai to Thai Basil as an ingredient. Due to how things that need articles are generated, "Thai" was on my list of things, which is a bit difficult.

sjdiaz21 commented on 12/15/2011:

Didn't have Zacapa 23 on hand so substituted Zaya Grand Riserva 12yr instead. Unique cocktail but may be a little too rich for my taste. I'll try it with Barbancourt 15yr and up it to 1 1/4, minus the simple syrup and see how that works.

mikejaz2 commented on 9/08/2012:

...wife's comments: "Interesting..."

no exotic rum on hand, had to make do with Bacardi 8 años...actually went a little heavy on the rum, could do with a bit less lime. Like the combination of Green Chartreuse and Thai Basil, lots of interesting herbal notes (and the anise-like notes of both complemented each other). Used a ginger simple syrup I'd made, nice addition. Also, garnishing with a basil leaf (actually, a small stalk with a pair of leaves) is a nice touch.

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.

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