Accoutrement

2 oz Calvados
3⁄4 oz Strega
1⁄2 oz Orange liqueur, Clément Créole Shrubb (or Grand Marnier)
3⁄4 oz Lemon juice
2 ds Peychaud's Bitters
3 Cherry (brandied)
Instructions

Shake, strain, cocktail glass, garnish with cherries

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Chris Hannah, Arnaud's French 75, New Orleans
Source reference

Food and Wine Cocktails 2008 p.135

Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • Reduce Strega and lemon juice to 0.5 oz
  • Used Laird’s bonded and PFDC. Even beyond the indulgent garnish there’s a strong cherry aspect somehow. Herbaceous, maybe a bit medicinal, but pleasant and interesting. — ★★★★
  • Fine, if somewhat unremarkable, sour.
  • I think maybe turning down the Strega would help this to be less sweet. Would not recommend using Gran Marnier. Otherwise, a great use of Calvados.
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christina in tacoma commented on 4/03/2012:

This had been on my to-try list for months, and I'm glad I finally did. A fruity-herbal sidecar of sorts. Great use for both Calvados and Strega, both of which I rarely reach for. I could see tinkering with the proportions a bit (Dan might think this is too sweet :) ), but the overall idea is a good one.

Bison Beach

1 1⁄2 oz Bison grass vodka
3⁄4 oz Aperol
2 oz Apple cider
3⁄4 oz Lemon juice
1 twst Orange peel (as a garnish)
Instructions

Shake, strain, martini, garnish

Yields Drink
Year
2009
Authenticity
Authentic recipe
Source reference

Food and Wine Cocktails '09

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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Sweetened With Better-Sweet Love, or Something Along Those Spacious Lines

1 oz Vodka, 42Below (Manuka Honey)
3⁄4 oz Lime juice
1⁄2 oz Simple syrup (1:1, cold process)
1 ? Egg white (of a size 6 egg)
1⁄3 oz Averna
1⁄3 oz Amaro Montenegro
2 ? Orange peel (swaths)
3 dr Bitters, Angostura (garnish)
Instructions

Mime shake then shake over ice. Fine strain into coupe & garnish

Notes

42Below Cocktail World Cup 2011 entry

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Jonny Almario, Hawthorn Lounge, New Zealand
Curator rating
Not yet rated
Average rating
Not yet rated
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The Smoked Palomino

2 oz Amontillado Sherry, Lustau Dry Amontillado
1 oz Crema de mezcal, Del Maguey
1 oz Grapefruit juice
3⁄4 oz Lime juice
1⁄2 oz Simple syrup
3⁄4 oz Club soda
1 wdg Lime
Instructions

Rim the lip of a Pilsner glass by lubricating with a lime wedge and rolling in a plate of salt. Add 4 perfect cubes of ice to the glass. In a shaker or mixing glass, combine the simple syrup, lime, grapefruit, Crema de Mezcal, and sherry over ice, and shake vigorously. Strain into the rimmed and iced Pilsner glass. Top with club soda, and garnish with the lime wedge. Serve with a tall straw.

History

Third place winner, Vinos de Jerez Sherry Cocktail Competition 2009

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Phil Ward, Mayahuel, NYC
Source reference

http://blogs.villagevoice.com/forkintheroad/2009/12/sherry_competit.php

Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Peppermary commented on 5/08/2020:

Delicious and easy drinking cocktail. Would be a major hit at parties if converted to a make-ahead bulk cocktail. 

Mint Julep (Genever)

2 oz Genever
1 T Simple syrup
1 spg Mint
Instructions

Lightly muddle mint in the syrup, fill glass with crushed ice, pour genever over the top, stir.

History

Apparently this was popular in the 19th century, though these days the mint julep is only done with bourbon.

Yields Drink
Authenticity
Unknown
Source reference

Wikipedia entry on Mint Julep, double checked on cocktailvirgin.blogspot.com.

Curator rating
Not yet rated
Average rating
Not yet rated
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Pear Dauphine

3⁄4 oz Pear eau de vie
3⁄4 oz Elderflower liqueur, St. Germain
3⁄4 oz Gin
1⁄2 oz Lemon juice
1⁄2 oz Pear (puree)
Instructions

Shake, strain.

Yields Drink
Authenticity
Unknown
Creator
Kelley Swenson, Ten 01, Portland OR
Source reference

http://www.pearpanache.com/cocktails/the-pear-dauphine/

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Gin, brandy- sweet, fruity, sour
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christina in tacoma commented on 9/24/2011:

St. Germain has a pear-like flavor, so this pairing makes sense; it brightens the pear brandy without overwhelming it.

christina in tacoma commented on 10/15/2012:

If this looks sweet but good otherwise, you might try what I did tonight- 1 oz each pear eau de vie and gin (I used Clear Creek and Voyager), .25 each St. Germain and lemon juice, and a bar spoon Clear Creek pear liqueur. Next time, I'll probably take the St. Germain down to a bar spoon, but otherwise I prefer this version as it lets the pear flavor through without getting too cloying.

Pimm's Italiano

2 oz Pimm's No. 1 Cup
1 oz Fernet Branca
3 oz Ginger ale
1 sli Cucumber
1 sli Lemon
1 spg Mint
Instructions

Muddle aromatics, add ice, Pimm's, ginger ale, and stir. Fernet Branca Float.

Yields Drink
Authenticity
Unknown
Source reference

http://www.thekitchn.com/thekitchn/liquor/recipe-pimms-italiano-with-mi…

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Make w/less ginger beer and/or splash Domaine de Canton
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christina in tacoma commented on 9/23/2011:

I made this using ginger beer instead of ginger ale; I think this would taste better with more like 1 oz ginger ale (or beer), as it pretty much drowned out the Pimm's and Fernet Branca. But it is refreshing and a good idea otherwise.

christina in tacoma commented on 6/05/2012:

Instead of ginger ale, I tried this with 0.5oz canton and a small splash of soda. That is my favorite version so far, and about the only compelling Pimm's cocktail I've tried, but I'd like more ginger flavor. Might try muddling a little fresh ginger with the lemon and mint next time.

Her Majesty's Pearl

1 1⁄2 oz Rhum Agricole (White, or other white rum)
1⁄2 oz Cognac
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Lemon juice
1⁄4 oz Simple syrup
7 dr Rose water
Instructions

Stir, strain, coupe.

Notes

I used Rhum JM and Courvoisier VS

History

Created for regular Randy Wong when he requested a floral drink.

Yields Drink
Authenticity
Unknown
Creator
Misty Kalfoken, Drink, Boston MA
Source reference

Food and Wine Cocktails 2010, and Cocktailvirgin.blogspot.com

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Rose water
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christina in tacoma commented on 9/23/2011:

This is good, but I think next time I'll skip the Cognac as I don't think I'll ever acquire a taste for it.

mahastew commented on 2/02/2012:

Pretty good. I could barely taste the Cognac, which I enjoy. 4/5. Sidecar is a great way to acquire a taste for Cognac. :)

Second Squadron

1 1⁄2 oz Gin
3⁄4 oz Elderflower liqueur, St. Germain
1⁄2 oz Lemon juice
1⁄4 oz Grapefruit juice
1⁄4 oz Crème Yvette
1 Grapefruit peel
Instructions

Shake, strain, coupe. Express peel over drink.

Notes

Haven't tried this yet, but it seems like some Campari would be good in here.

Yields Drink
Year
2011
Authenticity
Unknown
Creator
Eric Hay, Merchant, Madison Wisconsin
Source reference

http://www.imbibemagazine.com/Second-Squadron-Recipe

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Awesome. Very sweet but I like it that way. I used a low quality Elderflower liquor rather than St. Germain, and I think that really takes away from the drink.
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christina in tacoma commented on 9/23/2011:

I made this as written and it was quite good, very grapefruit-forward. Like a (much) improved Sea Breeze.... I liked it even better adjusting the proportions slightly to .3 oz each of the liqueurs and juices, with .3oz Campari added.

Archmonk commented on 7/14/2017:

Awesome. Very sweet but I like it that way. I used a low-quality Elderflower liquor rather than St. Germain, and I think that really takes away from the drink. 

Archmonk commented on 7/14/2017:

Awesome. Very sweet but I like it that way. I used a low-quality Elderflower liquor rather than St. Germain, and I think that really takes away from the drink. 

Post Road Punch

2 oz Rye, Bulleit
1⁄3 oz Simple syrup
1⁄3 oz Lemon juice
1⁄3 oz Lime juice
3⁄4 oz Cinnamon syrup
1 ds Bitters, Angostura
2 oz Ginger beer, Fentimans
Instructions

In a mixing glass add Rye, Sour Mix, Cinnamon Bark Syrup and Bitters. Stir and strain into Tall Rocks Glass filled with ice. Top with Ginger Beer.

Garnish - Lime Wheel

Glassware - Tall Collins Glass

Post Road Punch by Mark Murphy, IRC
2011 Kindred Cocktails
Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Mark Murphy, Indian Road Cafe, NYC
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • omit simple syrup
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Dan commented on 9/29/2011:

Curated to remove "sour mix" as an ingredient. Added ingredient note about making sour mix as mise en place.

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