After Hours

2 oz Bourbon, Bulleit
1⁄2 oz White Crème de Cacao
1⁄2 oz Maraschino Liqueur, Luxardo
2 ds Bitters, Bittermens Xocolatl Mole
3 dr Hellfire Habanero Shrub, Bittermens
Instructions

Stir, strain, chilled cocktail glass.

Yields Drink
Authenticity
Unknown
Creator
Scott Diaz, Seattle, WA
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Less than a dash of cayenne, too spicy. Also doesn't strain out, better filter or infusion?
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  • P'al Don — Añejo tequila, Ancho Reyes chile liqueur, Bitters, Honey syrup, Orange peel
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Dead Man's Hand

4 oz Champagne
1⁄2 oz Cognac, Courvoisier
1 t Absinthe, Lucid
2 ds Lemon bitters, Fee Brothers Lemon
1 cube Sugar
Instructions

In a flute glass add absinthe, swirl and discard. Place in sugar cube, top with bitters, then add cognac and fill glass with champagne. Garnish with a lemon twist.

Picture of Dead Man's Hand
2011 Kindred Cocktails
Yields Drink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle, WA
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Bad Ass.
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Drink of Laughter and Forgetting

1 1⁄2 oz Cynar
1⁄2 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Lime juice
1⁄2 oz Rich demerara syrup 2:1
14 dr Bitters, Angostura
Instructions

Shake with ice and strain into a coupe glass. Garnish with a spritz of Angostura Bitters over the top.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Mike Yusko
Source reference

http://cocktailvirgin.blogspot.com/2011/07/drink-of-laugher-and-forgett…

Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • Good drink. Industry sour-like but bitters and lime come on strong at the end.
  • Classic from Cure. Autor Mike Yusko. Très spécial, herbé et amer.
Similar cocktails
  • A Kidnapped Drink — Cynar, Herbal liqueur, Bitters, Lime juice, Ginger syrup, Honey syrup
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  • Cyanara — Cynar, Lemon juice, Simple syrup, Mint, Basil, Lime peel
  • Little Wonder — Cynar, Gin, Bitters, Lime juice, Pineapple juice, Simple syrup
  • Cynar Sour — Cynar, Maraschino Liqueur, Lemon juice, Agave syrup, Cucumber, Orange peel, Egg white
AmyJ commented on 3/14/2013:

Tasty. I agree, no syrup needed.

mahastew commented on 3/15/2013:

Weirdly, I created The Deaf without any knowledge of either drink. Good stuff just comes together, I guess.

Mr. Baily's Bender

2 oz Ginger liqueur, King's
1⁄2 oz Campari
1⁄2 oz Maraschino Liqueur
1⁄2 oz Lime juice
2 ds Rhubarb bitters, Fee Brothers Rhubarb
1 spl Tonic water, Fever Tree
Instructions

Shake and strain over ice into a highball glass. Top with Fever-Tree Indian Tonic Water. Garnish with fresh mint, sage, or rosemary sprig.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Christopher Kennedy, Bouchon Restaurant, Yountville, CA
Source reference

http://www.mutineermagazine.com/blog/2011/10/the-king%E2%80%99s-ginger-…

Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • Sharpness and bitterness make a valiant effort against all that sweetness. — ★★★★
  • MUST TRY
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flickerdart commented on 5/23/2022:

"1 splash" is not correct. You probably want at least 2 ounces of tonic in this, and at least another ounce of seltzer to dilute the intense sweetness.

Pig's Punch

2 oz Rye, Bulleit
1 oz Apple cider (Unfiltered)
1⁄2 oz Bénédictine
1⁄4 oz Lemon juice
1⁄4 oz Simple syrup
4 lf Sage
4 ds Orange bitters, Regans' orange bitters
Instructions

Muddle sage, shake with ice, serve straight up -- garnished with a sage leaf.

Yields Drink
Authenticity
Authentic recipe
Creator
Lucy Carnaghi, at Zingerman's Roadhouse in Ann Arbor, MI
Source reference

http://www.annarbor.com/entertainment/food-drink/pigs-punch-for-the-hol…

Curator rating
Not yet rated
Average rating
4.5 stars
(9 ratings)
From other users
  • Perfect fall cocktail!
  • Added 2 Dashes of spiced apple bitters — ★★★★★
  • Pretty good. I tried w/without the simple. Both ways felt like it was missing something. Added a barspoon of balsalmic and got a nice pop of flavor. Could try muddling 4 slices apple with sage instead of apple cider.
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Zachary Pearson commented on 12/04/2011:

Curated slightly to move Unfiltered from the ingredient to the note section.

The Crafty and Elusive Elk

1 oz Blanco tequila, Lunazul Blanco
1⁄2 oz Mezcal, Sombra
1⁄2 oz Falernum, Velvet Falernum
1⁄2 oz Maraschino Liqueur, Luxardo
3⁄4 oz Lime juice
2 ds Orange bitters, Regans' orange bitters
1 sli Lime (as garnish)
Instructions

Combine all ingredients in a mixing tin. Shake, strain, serve in a coupe glass. Garnish with a lime wheel.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Daniel Warrilow, Son of a Gun Restaurant, Los Angeles, CA, USA
Curator rating
Not yet rated
Average rating
4 stars
(34 ratings)
From other users
  • Sweet and vegetal with a smoky vibe at the end. Not as complex as the ingredients would suggest.
  • Sweet and smoky
  • KF likes
  • The first mezcal drink that Robin liked. The blend of smoke from the mezcal and funk from the Maraschino really works together. Made with del Maguey Vida mescal. Really excellent and unusual. — ★★★★
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Dan commented on 12/02/2011:

Awesome, unusual, and non-intuitive. You would not think that the Maraschino and smoke would work together, but they definitely do.

Rob Marais commented on 2/18/2013:

Just made this with all Del Maguey mezcal, and even at that the maraschino tamed the smoke nicely and that maraschino funk came through. This is a noble sippah.

mattchicago commented on 4/12/2014:

After getting into cocktails about six months ago, and keeping a log of everything I made, I wanted something special for my 100th drink.

The Crafty and Elusive Elk has an intriguing name and an exotic ingredient that I've never used before. Yesterday, I bought a bottle of Del Maguey Vida mezcal specifically for this (couldn't find Sombra).

I was not disappointed.

I'm craving another now.

joperasinger commented on 9/12/2015:

I didn't have mezcal on hand so substituted Ardbeg Uigaedail to see what would happen. Can confirm that this is also delicious with single malt scotch.

Stinky commented on 4/08/2017:

This is just about my favourite cocktail of all, though Sombra isn't available in my market so I've have to make do with less assertive brands. Thanks for sharing it. We are not worthy.

drinkingandthinking commented on 4/13/2025:

Wow! An eclectic mix but balanced and interesting. The mezcal is doing the heavy lifting but it's not overpowering. Lots to love here.

Humos Regiel

1 1⁄2 oz Mezcal
1⁄2 oz Herbal liqueur, Green Chartreuse (Jalapeno pepper infused - see note)
3⁄4 oz Lime juice
1 1⁄2 t Agave syrup
Instructions

Shake ice-filled rocks glass. Garnish with the lime wheel.

Notes

To make jalapeno-infused green Chartreuse, quarter one large jalapeno pepper and add all the pieces to a 750-ml bottle of green Chartreuse; let steep for 72 hours. (For a 375-ml bottle, use half a pepper.)

To make the agave syrup, combine 1 part water and 2 parts light agave nectar.

History

Reigel modified. less chartrues. less agave

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Joel Teitelbaum, Harry Denton's Starlight Room
Source reference

http://articles.sfgate.com/2011-11-20/food/30424094_1_infusions-bartend…

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Used muddled jalapeño, instead of infused
  • Original was too sweet and too much chartruese. Friends fixed with small dial back on both.
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  • Down and Out — Mezcal, Lemon juice, Agave syrup, Ginger
Zachary Pearson commented on 12/02/2011:

Curated this somewhat: The noters were duplicated - one set was removed. Added a note to the Chartreuse to reference the infusion. Updated attribution, and a link to the recipe. 

D Harper commented on 12/11/2011:

Thanks. By the way, works nicely even with un-infused Chartreuse.

Drink Lab #16

2 oz Brandy, Germain-Robin
3⁄4 oz Orgeat
3⁄4 oz Cherry Liqueur, Sangue Morlacco
1⁄2 oz Lemon juice
10 dr Bitters, Bittermens Burlesque
1 twst Lemon peel
Instructions

Shake, strain, lemon twist garnish

Notes

I picked up Sangue Morlacco, Luxardo's fabulous cherry liqueur today, and made this with it. It's a bit muddled in the midpalate - the lemon probably needs to be 1/2, and I'm tempted to sub orgeat for the Bonal (almond + cherry is an easy match)

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
4.5 stars
(6 ratings)
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christina in tacoma commented on 12/01/2011:

I feel so understocked, and this looks so good. I have american fruits sour cherry cordial and clear creek cherry liqueur. Would either of those work here? And no Burlesque bitters, but I have rhubarb...

Zachary Pearson commented on 12/01/2011:

Christina,

Do you have Luxardo cherries? Maybe 1 or 2 muddled into the Clear Creek would be the best approximation.

Thanks,

Zachary

christina in tacoma commented on 1/14/2012:

I just made a batch of orgeat, and the cherry almond combination was calling to me. I had to do a lot of substituting: courvoisier cognac, clear creek cherry liqueur, and I used my spanish bitters since I don't have the burlesque. My approximation tastes pretty good, slightly bitter cherry with subtle almond in the background- though I'm curious to know if I'm even in the right flavor neighborhood at this point.

Zachary Pearson commented on 1/14/2012:

Christina,

The Burlesque bitters are more hibiscus + sour red fruit, maybe a bit of grenadine would work.

Leg Before Wicket

2 oz Gin
1⁄2 oz Aromatized wine, Dubonnet Rouge
1⁄4 oz Campari
1⁄4 oz Lime juice
Instructions

Stir and strain into cocktail glass. Twist lemon peel on top.

Notes

I prefer an assertive gin like Old Raj for best balance.

Yields Drink
Year
1937
Authenticity
Authentic recipe
Creator
E. Angerosa
Source reference

Cafe Royale Cocktail Book, 1937

Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
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Campari Swizzle

3⁄4 oz Martinique Rum, Rhum JM (Blanc)
3⁄4 oz Campari
3⁄4 oz Falernum, Velvet Falernum
3⁄4 oz Chinato, Vergano Americano
3⁄4 oz Lemon juice
Instructions

Swizzle with crushed ice in a tall thin glass until frost forms.

Notes

Josh originally created this with Carpano Antica Formula in mind, which would make a fine substitution.

History

Our gratitude to Andy Arrington of Fino for sharing this fabulous recipe. A top-seller during the summer months at Fino.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Josh Loving, Fino, Austin, TX
Source reference

http://egullet.org/p1851067

Curator rating
Not yet rated
Average rating
4.5 stars
(22 ratings)
From other users
  • Not as good as I thought it would be
  • Made with Carpano Antica.
  • Made it with Carpano Antica. Yum. — ★★★★★
  • Fabulous. Bitter but accessible. All the flavors come through -- even the Vergano. Simply brilliant. — ★★★★★
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  • Le Negociant — Byrrh, Rhum Agricole, Elderflower liqueur, Lemon juice
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christina in tacoma commented on 12/01/2011:

I really love this. Lots going on, but the overall effect is crisp and refreshing. Thank you for posting!

christina in tacoma commented on 12/28/2011:

I've made this multiple times now (though I just serve it up), and would suggest starting with half the falernum and adding more to taste-I think half is sufficient. Also quite good with a little Luxardo maraschino instead of falernum.

Dan commented on 12/28/2011:

Are you using Velvet Falernum or Falernum syrup? I liked it as written with Velvet Falernum, but I believe the syrup is stronger in flavor and sweeter. I clarified the recipe to use Velvet Falernum as mentioned in the reference.

christina in tacoma commented on 6/05/2014:

I'd forgotten about this drink until I searched for something to make that would utilize my open chinato and falernum. Still love it. I did make it as a swizzle and have changed my mind about using half the falernum- it was too tart without. My rhum jm is running low and will be hard to replace, so I played around with a second version using lemonhart demerara and lime, which I like equally well. I have a feeling smith and cross would also be good

Dan commented on 11/14/2014:

I sub'd Punt e Mes 3:1 with (rather oxidized) red wine for the chinato to good effect. Sensational cocktail.

Artur B commented on 4/19/2025:

Out of Falernum so I halfed Amaro di Angostura and Amaro Nonino. Nice.

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