Philabuster

1 1⁄2 oz Rye, Rittenhouse 100
1⁄2 oz Aperol
1⁄2 oz Aromatized wine, Cocchi Americano
1⁄4 oz Cynar
1⁄8 oz Fernet Branca
1 ds Grapefruit bitters
1 twst Grapefruit peel (as garnish)
Instructions

Stir, strain over a rock, highball, garnish

Yields Drink
Year
2010
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
  • Solid with a nice complexity and bitterness but not deeply memorable or remarkable.
  • Pretty good, though the flavors didn't quite come together for me. Might be because I used ri(1) instead of Rittenhouse.
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Dan commented on 12/20/2012:

Very good. Maybe a touch sweet for my taste. I was tempted to try a touch of Lactart in it. Do you really mean to serve this in a highball? The glass will be about 2/3 empty. (Cocktail moderated slightly for style.)

Tastes Foundations

1⁄2 oz Gin, Broker's
1⁄2 oz Rum, Flor de Caña Gold 4
3⁄4 oz Rye
3⁄4 oz Chinato
1 bsp Donn's Spices #2
1 ds Bitters, Angostura
1⁄4 oz Maple syrup
Instructions

Stir and strain into cocktail glass. Orange twist garnish.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Travis Garner Taste, St. Louis, Mo
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
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Food for Thought

1 oz Aquavit
1 oz Gin, North Shore #6
3⁄4 oz Aromatized wine, Lillet Rouge (Infused - see note)
1⁄4 oz Jasmine Liqueur, Fruit Lab Theia
1⁄4 oz Maraschino Liqueur, Luxardo
Instructions

Stir. Serve up in a cocktail glass. Garnished with a cherry dropped in the glass.

Notes

To make the Lillet infusion, take 12 oz Lillet, 12 oz Aperol and 4 oz Averna and steep the peels of 4 oranges and one grapefruit for 48 hours. Strain and chill.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Ted Kilgore, Taste, St. Louis, Mo
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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  • One, One, One — Aquavit, Gin, Bianco Vermouth, Orange bitters
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Zachary Pearson commented on 1/10/2012:

Curated slightly - changed Sweet Vermouth to homemade (can you give us an idea of what base you start with and how you infuse it?), corrected spelling of Jasmine liqueur - is this Fruit Lab's Theia?

Ted K commented on 1/10/2012:

The vermouth is a infusion of 12oz Lillet Rouge 12 oz of Aperol 4oz Averna steeped with the zest of 4 oranges and one grapfruit for 48 hours. It is the Theia

Medicine Man

2 oz Light rum
3⁄4 oz Lemon juice
1⁄2 oz Maple syrup
1⁄4 t Smoked Paprika
4 lf Sage (divided)
Instructions

Muddle 3 leaves, shake, strain, garnish with 1 leaf, drink

Yields Drink
Authenticity
Authentic recipe
Creator
Ian Scalzo of Bourbon and Branch
Source reference

http://www.seriouseats.com/recipes/2011/10/medicine-man-bourbon-branch-…

Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Well-balanced. Maybe slightly too sweet. The paprika really makes it. Don’t stint there or with the sage. — ★★★★
  • Surprisingly good, but still not something I want to have a whole drink of.
  • Try Laphroig instead of paprika?
  • Autumn Cocktails
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queenshaboo commented on 5/15/2017:

Really liked this despite using a leaf too much sage. Too chicken to use that much paprika IN the drink so lightly garnished with a pinch instead, pretty happy with this one. Definitely one to make for any health nut friends you might have. 

GoodFella

1 oz Dark rum, El Dorado 5
1⁄2 oz Cynar
1⁄2 oz Averna
1⁄2 oz Espresso syrup
2 ds Peychaud's Bitters
Instructions

Stir. Serve in a highball with no ice. Large orange twist.

Notes

Espresso syrup is 2part espresso 1part turbinado 1part hot water.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Heather Dodderer, Taste, St. Louis, Mo
Curator rating
Not yet rated
Average rating
4.5 stars
(5 ratings)
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Zachary Pearson commented on 1/10/2012:

By El Dorado Dark do you mean ED 5? I also think that you mean 1/2 oz espresso syrup (how do you make that?) and maybe 2 dashes of Peychaud's.

Ted K commented on 1/10/2012:

El Dorado Demerara. I didnt see it listed anywer. The espresso syrup I make with 2 parts espresso to 1part turbinado and 1part hot water. Then chil. I wil fix the other stuff as well.

El Maestro

1 1⁄2 oz Oloroso sherry (El Maestro Serra)
1⁄2 oz Old Tom Gin, Hayman's
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Cynar
2 ds Celery bitters, Bitter Truth Celery
Instructions

Stir with 2 slices of English cucumber.
Strain over ice in a Highball glass.

English cucumber for garnish.

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
(4 ratings)
Similar cocktails
Zachary Pearson commented on 2/12/2012:

Cleaned this up a little - changed gin to Old Tom and Sherry to Oloroso sherry to reflect notes.

Western Paradise

1 1⁄2 oz Bourbon, WL Weller (12 yr)
1⁄2 oz Apple brandy, Lairds Bonded
1⁄2 oz Drambuie
1⁄2 oz Bianco Vermouth, Dolin
1 ds Bitters, Bitter Truth Creole
Instructions

Stir over ice and strain into a ice filled rocks glasss.

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
(6 ratings)
From other users
  • Solid, well constructed, but not incredibly distinct. More like a 3.5★?
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Sea Change

1 1⁄2 oz Dark rum, El Dorado 5
1⁄2 oz Demerara Rum, El Dorado
3⁄4 oz Lime juice
1⁄4 oz Maple syrup
1⁄2 oz Pear liqueur, Rothman & Winter Orchard Pear
1 ds Chocolate bitters, Bitter Truth Chocolate
Instructions

Shake and strain into cocktail glass.Lime weel garnish.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Ted Kilgore, Taste , St.Louis, Mo
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Something fun happens with the maple and pear. Good drink
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sainsley commented on 7/02/2022:

Good. Bumped the lime to 1oz as I was making with 2oz of Lemon Hart demerara which changed the playing field a bit. When I have more ED around I'll revisit with original spec.

Gold Coast Fizz

1 1⁄2 oz American Whiskey, Michter's
1⁄2 oz Orange juice
1⁄4 oz Walnut Liqueur, Nux Alpina
1⁄2 oz Cherry Liqueur, Clear Creek
1⁄2 oz Espresso syrup
1 Egg yolk
1 oz Soda water
Instructions

Mix everything but soda in tin and dry shake. Add ice and shake. Strain into a collins glass. Top with soda. Orange twist garnish.

Notes

The espresso syrup is 2 parts espresso to 1 part each water and Turbinado sugar.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Taste Bartenders
Curator rating
Not yet rated
Average rating
Not yet rated
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Ab-Duck-Shun

1 oz Ginger liqueur, Domaine de Canton
1 oz Orange liqueur, Grand Marnier (infused with duck fat)
3⁄4 oz Lemon juice
2 pn Black pepper
1 bsp Mascarpone cheese
2 ds Absinthe
1 ds Lavender bitters
Instructions

Shake. Strain. Serve in a cocktail glass. Garnish with black pepper and a lemon twist.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Travis Garner, Taste, St. Louis, Mo
Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • No Rum, Gin
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