Love Burns

2 oz Puerto Rican Rum, Don Q
1 oz Lemon juice
1 oz Simple syrup (Raw)
3⁄4 oz Chinato
1 oz Sparkling rosé wine
3 ds Grapefruit bitters, Bitter Truth Grapefruit
Instructions

Combine everything besides the champagne into mixing tin and shake. Fine strain into a collins glass and top with champagne. Garnish with Grapefruit twist

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
TJ Vytlacil, Blood & Sand
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Elisabeth

1 oz Gin
2 t Swedish Punsch
1 bsp Fernet Branca
1 twst Lemon peel
Instructions

Stir with ice and strain. Twist the lemon peel and drop it in.

Notes

Still a bit rough around the edges, but it's quite nice. Might sub the Fernet for another bitter ingredient.

Yields Drink
Authenticity
Your original creation
Creator
Leo Lahti, Bee Bar, Göteborg, Sweden
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
From other users
  • Doubled all ingredients. Okay. Grew on me. I wonder if rye instead of gin (in the Toronto direction) might work.
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  • Wytches' Brew — Gin, Limoncello, Calvados, Fernet Branca, Absinthe
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To Be Continued

1 1⁄2 oz Calvados
3⁄4 oz Lemon juice
1⁄2 oz Maraschino Liqueur, Luxardo
1⁄2 oz Orange liqueur, Solerno blood orange liqueur
1⁄2 oz Cinnamon syrup
2 ds Bitters, Angostura
Instructions

Add all ingredients into shaker. Shake. Fine strain into cocktail glass. Serve up with long lemon twist.

Notes

Cinnamon syrup is equal parts sugar and water with three to four cinnamon sticks steeped over night

History

Spin off of a classic brandy crusta.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Mark Mathis
Curator rating
Not yet rated
Average rating
4.5 stars
(19 ratings)
From other users
  • Incredibly well-balanced but also reminds me of apple pie (without being cloying). — ★★★★★
  • back off slightly on Lemon juice
  • Used fireball cinnamon whiskey instead of cinnamon syrup — ★★★★★
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Zachary Pearson commented on 11/19/2011:

Mark,

I moderated this very slightly in three places: First, to move the instructions for making the cinnamon syrup into the Notes section - does this get heated, or does everything combine overnight? Second, I tweaked Angostura Bitters, Angostura to Bitters, Angostura, and finally, changed the cocktail to an Original Creation.

Can you clarify how the cinnamon syrup is made?

Thanks, Zachary

Dan commented on 11/19/2011:

Curated to change the Solerno liqueur to be a brand of Orange liqueur, rather than Blood orange juice.

Arrack Sour

1 1⁄2 oz Batavia Arrack
3⁄4 oz Lemon juice
1⁄2 oz Maraschino Liqueur
1⁄2 oz Simple syrup
1⁄2 oz Egg white
2 ds Peychaud's Bitters
1 twst Lemon peel (as garnish)
Instructions

Dry shake, ice, shake, strain, coupe, lemon twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Lane Ford, Delarossa, SF
Source reference

Left Coast Libations p. 38

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Nicely balanced. Light-tasting, but not without backbone. A little tart, a little sweet, some funk from the arrack. And pink!
  • I did the bitters atop the egg white. Creamy and then really funky.
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  • Arrack Apricot Sour — Batavia Arrack, Apricot liqueur, Chocolate bitters, Lemon juice, Simple syrup
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efullerton commented on 3/09/2014:

It may not be for everyone, but the Maraschino and Batavia Arrack really worked for me, two unusual flavors working in concert - 4 stars

1794

1 1⁄2 oz Rye
3⁄4 oz Sweet vermouth
3⁄4 oz Campari
1 ds Bitters, Bittermens Xocolatl Mole (optional)
1 Orange peel (optional, flamed, as garnish)
Instructions

Stir, strain, rocks glass, no ice

Notes

Lord Hobo (Cambridge, MA) uses Mole bitters, a flamed orange swatch garnish and Vya sweet vermouth)

History

A modernized and refined Boulevardier. The bitters are a c. 2007 addition (as per the cited link).

Yields Drink
Year
2004
Authenticity
Authentic recipe
Creator
Dominic Venegas, Range, San Francisco, CA
Source reference

http://cocktailvirgin.blogspot.com/2007/12/blog-post.html

Curator rating
5 stars
Average rating
4.5 stars
(75 ratings)
From other users
  • Good, but just a standard variant of a Boulevardier
  • Found it just a little bit too heavy on the Campari the first time; made it again with 20 ml Campari to 25 ml sweet vermouth and it was perfect.
  • Very good. I used knob creek 100proof. Also subbed in Appleton 12 year. Both nice, but prefer the rye over the rum.
  • Try with Santa Teresa 1796 rum, per Avery Glasser
  • Really like this one with overproof bourbon and Scrappys Chocolate Bitters
  • Lovely Manhattan / Left Hand variation. — ★★★★
  • A rye-oriented twist on Boulevardier. Doug Ford claim for a more alcoholic recipe: 2oz Rye, 1.oz Vermouth, 1.oz Campari
  • Made with Rittenhouse rye (2 oz) and Dolin sweet vermouth. Very drinkable.
  • Good but i still prefer a boulevardier — ★★★★
  • Really good; use a light touch on the mole bitters. — ★★★★★
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Seattle Paul commented on 10/22/2011:

Absolutely great. Really shows of the Mole bitters (be careful to go easy as they are very strong). I still don't see the point of flaming orange peels, though, besides looking cool.

acenright commented on 11/18/2011:

Try straining over one big-ass cube, and then sprinkling a pinch of Maldon on its surface. A la the Little Giuseppe.

Jmmrad commented on 8/18/2012:

A malty alternative to my favorite Negroni.

jaba commented on 5/18/2014:

This is a goddamn glorious drink.

bza commented on 5/19/2014:

The mole bitters addition came from John Gertsen while at No 9, before Lord Hobo existed.

I was also pretty sure Venegas made this drink while at Bourbon and Branch, but I'll trust the link on that one.

Tucker commented on 12/25/2015:

Highly recommend the 1796 with Santa Teresa rum mentioned in the comments at the link. 

yarm commented on 10/13/2019:

The drink was created in 2004 before there were mole bitters on the market by 3 years or so. My blog post has the first evidence of the addition of them (posts earlier in the year list them without the bitters). I can't be certain where, but Avery Glasser suggests that the addition was made in Boston.

Zachary Pearson commented on 10/16/2019:

Curated this - thanks Fred. It's good to see you here more often. Zachary

Rumbustion Flip

1 1⁄2 oz Stout, St. Ambrose
1 oz Rum, Old Monk
1⁄2 oz Allspice Dram, St. Elizabeth (Trying smaller amounts is recommended.)
1⁄2 oz Demerara syrup
1 Whole egg
1 ds Bitters, Fee Brothers Whiskey Barrel Aged
Instructions

Shake once without and once with ice and strain into a rocks glass. Garnish the foam with bitters.

Notes

.5 oz of Allspice Dram is a lot - I strongly recommend that you try with a smaller quantity and I have to wonder if there was a transcription error.

St. Ambrose is a fairly "normal" stout - substituting should be no problem.

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

http://cocktailvirgin.blogspot.com/2010/02/rum-stout-flip.html

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Casey commented on 10/19/2011:

Delicious and attractive.

I used Young's Double Chocolate Stout and it came out great.

ifjuly commented on 1/23/2012:

A new winter dessert drink favorite! I like this one even better than the one in the PDT book with blackstrap rum. Has more peppy interesting stuff going on, but still eminently satisfying. Yum.

Work In Progress

3⁄4 oz Fernet Branca
1 oz Genever, Bols
1 oz Elderflower liqueur, St. Germain
3 ds Orange bitters
Instructions

Stir on ice, serve down, flamed orange peel garnish

Yields Drink
Authenticity
Authentic recipe
Creator
Tom Schlesinger-Guidelli, Craigie on Main, Cambridge MA
Source reference

http://drinkboston.com/2009/11/09/the-net-net-on-fernet-night/

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Used 1.5 oz Bols Genever. Very drinkable. Rate 4 easily
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christina in tacoma commented on 10/22/2011:

This drink is good- St. Germain and Fernet Branca work well together (the Celery Sour is another great example). I like this better with a little citrus though; .5 oz grapefruit juice is a good addition.

tyard commented on 5/03/2012:

Note that the original recipe also calls for 3 dashes of orange bitters.

Negromaro

1 oz Gin, Beefeater (24)
1 oz Amaro Nardini
3⁄4 oz Sweet vermouth, Carpano Antica Formula
Instructions

Stir, Strain, Cocktail glass, lemon peel garnish

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Michael Lazar, Stirred Not Shaken blog, San Francisco, CA
Source reference

http://stirrednotshakenblog.wordpress.com/2010/07/01/negroni-amaro-negr…

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
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Joe White commented on 9/19/2022:

It's not bad, but the Amaro Nardini definitely takes over. I like the Nardini, but I was hoping for more balance. I used Chemist Barrel Rested Gin and Cocchi Vermouth di Torino. Perhaps a Sipsmith Gin would have faired better. Or a Boodles.

I floated a tablespoon of Lismore 10 onto the drink, and it definitely improved.

Nardini Mint Julep

2 oz Bourbon
1⁄2 oz Amaro Nardini
1⁄4 oz Simple syrup
6 lf Mint
Instructions

Smack mint, add all ingredients to an old fashioned glass, stir, add crushed ice, stir, finish with additional Nardini float.

Yields Drink
Authenticity
Altered recipe
Creator
Filip Jach
Source reference

http://www.adventuresincocktails.com/2010/11/08/amaro-nardini-mint-jule…

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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Historic Core Cocktail

1 1⁄2 oz Rye, Rittenhouse 100
1⁄2 oz Apple brandy, Lairds (bonded)
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1 ds Bitters, Angostura
Instructions

Stir, strain, cocktail glass, lemon peel garnish

Yields Drink
Authenticity
Authentic recipe
Creator
John Coltharp, Seven Grand, LA
Source reference

Left Coast Libations p. 19

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Greater than the sum of its parts
  • The Punt e Mes variation makes for a slightly more complex drink.
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