Walking Spanish

1 oz Genever, Bols
3⁄4 oz Amontillado Sherry
1⁄2 oz Cardamaro
1⁄2 oz Elderflower liqueur, St. Germain
1 twst Orange peel
Instructions

Stir, strain, cocktail glass, orange twist

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Jacob Grier, Portland OR
Source reference

http://www.jacobgrier.com/blog/archives/tag/cardamaro

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Write
  • Use sweet vermouth instead of Cardama
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christina in tacoma commented on 2/16/2012:

This is such a nice drink if you like cocktails with sherry, which mixes very nicely with Cardamaro and Genever. I've subbed Farigoule thyme liqueur for the St. Germain, and Dimmi for the St. Germain when I had a sweeter sherry open (Lustau East India Solera). It is flexible and really delicious.

christina in tacoma commented on 7/28/2012:

Orgeat (1/4 oz is enough) in place of the St. Germain is a really nice sub in this drink

Cynario commented on 1/24/2013:

I second the orgeat suggestion. Very tasty! To be fair, I haven't tried it with St. Germain yet, but I will!

Albuquerque Old Fashioned

2 oz Rye, Rittenhouse
1 bsp Cane syrup
3 ds Bitters, Angostura
6 dr Bitters, Bittermens Xocolatl Mole
20 dr Hellfire Habanero Shrub, Bittermens
Instructions

Stir with ice and garnish with an orange twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Tristan Willey (Amor y Amargo NY)
Source reference

http://bittermens.com/recipes

Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Did not initially use the 6 dr Bitters, Bittermens Xocolatl Mole and 20 dr Hellfire Habanero Shrub, Bittermens but I did use 3 drops of blackstrap molasses bitters.
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bvankammen commented on 4/20/2016:

Interesting drink.  It's old fashioned for the first half second, then the habanero kicks in and lingers.  I love habanero flavor, but it takes some getting used to in drink form.  First time I've had one that tasted like this.  Definitely worth trying.

Don Lockwood

1 oz Bourbon
1 oz Islay Scotch
3⁄8 oz Maple syrup
1 dr Bitters, Bittermens Xocolatl Mole
1 twst Orange peel (as garnish)
Instructions

Build in rocks glass over a rock and garnish with an orange twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Abraham Hawkins, Dutch Kills, NY
Source reference

Dutch Kills menu

Curator rating
Not yet rated
Average rating
3.5 stars
(14 ratings)
From other users
  • 2 dashes of ango, ~1.5-2 dashes of Xocolatl, 0.25oz Maple
  • Not bad, might be worth trying cutting the syrup to 1/4 oz.
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Presbyterian

2 oz Rye
3⁄4 oz Simple syrup (Ginger)
1⁄2 oz Lime juice
1 ? Soda water (To top)
Instructions

Shake; strain into highball over spear ice; top with soda water and garnish with candied ginger.

History

(adapted from “What’ll You Have?” A Not Too Dry textbook about
Cocktails, by Julien J. Proskauer, 1933)

Yields Drink
Authenticity
Authentic recipe
Source reference

Dutch Kills, NY

Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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The Slow Loris

1 oz Gin
1 oz Sloe gin
1 oz Simple syrup (peppercorn syrup)
1 oz Passion fruit (puree)
1⁄2 oz Allspice Dram, St. Elizabeth
Instructions

Combine all ingredients in a shaker. Dry shake and pour over cracked ice in a tiki mug. Garnish.

Garnish: 2 turns of a pepper mill filled with black peppercorns, orange twist and cherries

Notes

For pepper syrup, place 20 black peppercorns and 20 Sichuan peppercorns on a baking sheet and bake for 10 minutes at 375 degrees. Remove from the oven and place in a saucepan with a pint of water. Simmer for 10 minutes, then add a pint of sugar. Stir over low heat until sugar is completely dissolved then strain to remove peppercorns.

Yields Drink
Authenticity
Authentic recipe
Creator
Andrew Bohrer
Source reference

Imbibe Magazine

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Miel Picante Punch

6 oz Añejo rum
12 oz Apple cider
2 oz Lemon juice
3 oz Honey (jalapeno-rum infused)
Instructions

On a stovetop, heat all ingredients together until steaming. Ladle into mugs and garnish.

Garnish: freshly grated cinnamon and a lemon wedge

Notes

To make the jalapeno-rum honey: Combine 1 1/2 cups of honey with one sliced and smashed jalapeno (seeds intact) and two ounces of aged rum. Stir and let sit overnight at room temperature. Remove the jalapeno chunks before using. Store in a dark, cool place for up to one month.

Yields Drink
Authenticity
Authentic recipe
Creator
Jane Danger
Source reference

Imbibe Magazine

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Zachary Pearson commented on 2/09/2012:

Minor curate: removed fresh from notes - Kindred Cocktails always assumes fresh juices and other ingredients.

Lowcountry

1⁄2 oz Fernet Branca
1 oz Lime juice
1⁄2 oz Simple syrup (sage-peppercorn infused)
1 oz Ginger beer (Reed's)
1 1⁄2 oz Old Tom Gin
Instructions

Garnish: fresh cucumber slices and 3 dashes of Fee Bros. Whiskey Barrel Aged bitters

Combine all ingredients, except ginger beer and shake. Strain over fresh ice cubes into a Mason jar or Collins glass and top with ginger beer. Garnish.

Notes

For the sage-peppercorn syrup: In a medium saucepan, bring two cups of water to a boil. Stir in two cups of granulated cane sugar and reduce heat to medium. Add 1 tablespoon of whole black peppercorns and 6 medium-sized fresh sage leaves. Immediately remove from heat. Let syrup sit for five minutes and then strain into a clean glass jar. Will keep refrigerated for up to four weeks.

Yields Drink
Authenticity
Authentic recipe
Creator
Brandon Wise
Source reference

Imbibe Magazine

Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • garnish with sage leaf and use regular simple
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Thai Boxer

10 lf Thai Basil (plus a sprig for garnish)
10 lf Mint
10 lf Cilantro
1⁄2 oz Ginger liqueur, Canton (or simple syrup)
1 1⁄2 oz Rum (white rum infused with vanilla)
1 oz Lime juice
1⁄2 oz Coconut milk
1 oz Ginger beer
Instructions

Muddle, shake, strain over ice and top with ginger beer

Yields Drink
Authenticity
Altered recipe
Source reference

Scott Beattie, Food & Wine Cocktails 2008

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Used white rum with a few drops vanilla extract. Used ginger syrup. Muddle light. Tried with Cardamom Bitters was good as well but did not improve. Nice cocktail.
  • adjust sirop rhum épicé
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Eastern Exposure

2 oz Bourbon, Four Roses
1 oz Ginger liqueur, King's
1⁄2 oz Ramazzotti
2 ds Orange bitters, Regans' orange bitters
Instructions

Stir with ice until well chilled, strain into an old fashioned glass over a small cube of ice

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(7 ratings)
From other users
  • Use one dr orange, one dr lemon; reduce bourbon to 1.5 oz, ginger to 0.75 oz.
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jersey commented on 3/02/2012:

Used Canton (because that's what I had) and Bulleit Rye (because I'm, well, me and will almost always go rye over bourbon). Very tasty cocktail, and perfect for, well, a night like tonight.

bza commented on 5/28/2014:

Enjoyable but a little sweet. It could use something spicy and might be more enjoyable with rye like the other commenter mentioned.

MOJO1229 commented on 2/02/2018:

Eastern Exposure is a pleasant drink, but as commented on by two others, it has a sweetness to it, from the Ramazzotti I suspect (and from the orange bitters, to a lesser degree), that some may not like. I used Jim Beam Black (a more pronounced taste than Four Roses, yet easy to imbibe), and still the sweetness. As is, I rate this cocktail at 3.5.

Nevertheless, I'm going to make this drink twice more, each a different way. First, I'll make Eastern Exposure using Four Roses' small batch bourbon, and also using lemon bitters instead of orange bitters. Second, I'll make Eastern Exposure using a good rye (Bulleit or Wild Turkey, for example) with orange bitters. I love a good rye drink, and it just may be that Eastern Exposure is a better drink when made with rye. Comparing the drink when made with different bitters vs. made with rye will--hopefully-- give some insight as to how to best make Eastern Exposure. 

White Tai

1 oz Martinique Rum, La Favorite Blanc
1 oz Nicaraguan Rum, Flor de Caña Dry 4 (or El Dorado White)
1⁄2 oz Lime juice
1⁄2 oz Orgeat
1⁄4 oz Triple sec, Cointreau
6 dr Absinthe, Pernod (=1/8 teaspoon)
Instructions

Shake, strain, up.

History

So.... for a long time I've thought of Tiki drinks as a repository for every garishly colored, sickly flavored syrup and liqueur known to man. But I picked up a copy of "Beachbum Berry Remixed", and while reading about the Mai Tai, decided to make a minimalist version of the drink. Like all Mai Tais, feel free to combine white rums, but the La Favorite is the aroma and FdC white is the dry edge.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
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Hisurfadvisory commented on 3/06/2015:

Wonderful nose, really highlighted the rum and lime elements, just a hint of sweet.  I always use a lighter touch with the orgeat.  Might sub out one of the rums for Arrack Batavia cause I happen to have it.  5 star.

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