Central Park

1 1⁄2 oz Bourbon, Bulleit
1 oz Ramazzotti
1⁄2 oz Blackberry liqueur, Clear Creek
2 ds Bitters, Angostura
Instructions

Stir, strain, rock.

Notes

Original recipe calls for boysenberry liqueur. Blackberry has been subbed.

YieldsDrink
Year
2011
Authenticity
Altered recipe
Creator
Portobello Restaurant http://portobellopdx.com/wordpress/
Source reference

http://www.cocktailia.com/cocktail-recipes/central-park

Curator rating
Not yet rated
Average rating
4 stars
(21 ratings)
From other users
  • Use less blackberry next time - half as much — ★★★
  • A better version of the Old Portland Cocktail.
  • I made with 1/4 oz of Cassis, which was excellent.
  • I really liked this. I subbed Averna for the amaro. My second attempt I muddled 2 raspberries and 1/4 slice of orange and it gave it a great sparkle. Also tried with local Campari like Amaro, but too bitter.
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1/2 oz. of Massenez Crème de Mûre was far too much fruit liqueur, I'll try 1/4 oz. next time. The Clear Creek is probably more subtle.

muciri commented on 8/03/2016:

Lacking blackberry liqueur I subbed Maraschino instead and was very pleased with the result.

 

I used a homemade blackberry liqueur and the flavors were quite good.  One thing to note - this drink is supposed to be served in a rocks glass over a single large ice cube.  The directions, as written, suggest it's supposed to be served up, which is incorrect.

Solomon Grundy

1 1⁄2 oz Gin
1⁄2 oz Sweet vermouth, Carpano Antica Formula
3⁄4 oz Amaro Lucano
1⁄4 oz Fernet Branca
Instructions

Stir, strain, Serve up. Garnish cherry

YieldsDrink
Authenticity
Your original creation
Creator
Dan Long 2011
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Nice. Used Bulldog gin and Luxardo Fernet.
  • Mais um Hanky Panky variação
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I shy away from Fernet Branca cocktails most of the time, after mostly unsatisfactory results, but this works. The menthol-like character of the Fernet is the dominant aroma and flavor, but it doesn't overpower the rest. The Lucano blends/transitions well into the Fernet, providing an overall coffee and dark spice character alongside the lush grape of the Carpano which can stand up to the rest. This was a pleasant surprise, not for everyone, but worth a try.

Verde Temprano

2 oz Reposado Tequila, Lunazul Reposado (Use your fave 100% agave reposado.)
1⁄2 oz Dry vermouth, Dolin (Noilly Prat also would be good. Fresh always.)
1⁄2 oz Kiwi shrub (Homemade here using demarara, rice wine vinegar & cider vinegar.)
1⁄4 oz Orange liqueur, Citronge (More forward & spicier than Cointreau.)
1 ds Celery bitters
Instructions

Build over ice in mixing glass, shake for 15 secs or stir for 30, strain & serve straight up.

Notes

Name is Spanish for "early Spring", which pertains to the Spring green color of the drink. It's richly herbal and vegetal, for a change up sub ginger shrub for the Citronge.

History

Accidentally collated 5/7/2011.

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
Rob Marais, Boston MA
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Ritty commented on 9/15/2011:

I almost passed this one by as I didn't have kiwi shrub, then I noticed that no one does except the drink's creator!

Kiwi shrub, like any culinary shrub, is really easy to make when the fruit is in season. I encourage you to try it!

Berkshire Daiquiri

2 oz Gold rum, Ragged Mountain
1⁄2 oz Dry vermouth, Dolin
1⁄2 oz Orange liqueur, Cointreau (More herbal than Citronge, which would be spicier.)
1⁄2 oz Lime juice
1 bsp Ginger shrub, Tait Farm
Instructions

Build over ice in mixing glass, shake for 15 seconds or stir for 30, strain & serve straight up. Your choice of garnish if any.

Notes

Any pot still rum would be good, but the spicy & vegetal notes of this rum make the drink.

This is a fun daiquiri variant. I got richness and spiciness from Ragged Mountain, enhanced by the ginger shrub note. Dolin helped make a dry finish. Try with other pot still rums, rosato instead of Dolin for different effects.

History

Sloshed together à la minute 5/6/11.

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
Rob Marais, Boston MA
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Dr. Hadley's Root Restorative

1 1⁄4 oz Apple brandy, Lairds
1 oz Root liqueur
1⁄4 oz Bénédictine
1⁄4 oz Brandy
6 lf Mint (muddled with syrup)
1⁄2 oz Demerara syrup
2 ds Bitters, Angostura
2 ds Chocolate bitters, Fee Brothers Aztec Chocolate
1 spg Mint (spanked as garnish)
1⁄2 oz Lime juice
Instructions

Muddle mint with syrup, add rest, shake, double strain, straight up, cocktail glass, garnish with spanked mint.

Notes

Original specifies 1/2 oz B&B, rather than a half ounce each Bénédictine and Brandy. Video calls for B&B and written recipe uses straight Bénédictine.

History

Winner Root competition

YieldsDrink
Year
2010
Authenticity
Authentic recipe
Creator
Katie Loeb, Oyster House, Philadelphia, OH
Source reference

http://www.artintheage.com/spirits-content/recipes/dr-hadley%E2%80%99s-…

Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
From other users
  • Made with mole bitters instead of chocolate and with all Benedictine. Really a cocktail for root beer lovers. Deserves another try with real chocolate bitters and less Root. — ★★
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The Undertaker

1 1⁄2 oz Bourbon (original called for Fighting Cock, but any spicy bourbon will do)
1⁄2 oz Orange liqueur, Grand Marnier
1⁄4 oz Cynar
1⁄2 oz Grapefruit juice (pink is fine, but ruby red is excellent)
Instructions

Shake with ice, strain, and serve up with an orange twist.

History

This cocktail was created for the 2009 Grand Marnier & Navan Mixology Summit in Vail, Colorado.

Picture of The Undertaker
YieldsDrink
Year
2009
Authenticity
Authentic recipe
Creator
Misty Kalkofen, Drink, Boston, Massachussetts
Source reference

From the now-defunct 'GM Cocktails' iPhone app.

Curator rating
Not yet rated
Average rating
3.5 stars
(17 ratings)
From other users
  • could stand more cynar but perhaps a stronger bourbon or maybe rye — ★★★
  • Small. Made with dry curacao and ruby red juice. Terrific on the nose, but unremarkable taste. — ★★★
  • Very orange-forward, as you might expect. Sort of a not-very-sour whiskey sour. — ★★★★
  • This has become one of my favorite cocktails of all time - it's pleasantly bitter, not too sweet, and has a nice lift from the grapefruit. I have yet to try it with rye, but I imagine it would be very nice.
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Fancy Mint Julep

2 oz Bourbon (Something good, pref. high proof)
1⁄4 oz Simple syrup (mint infused (see note))
2 spg Mint (garnish)
1 pn Fine sugar (garnish)
Instructions

Mix bourbon and cold mint syrup in a small pitcher. Pack a metal Julep cup with shaved ice, pressing the ice down to compact it. At the rim of the glass, press mint garnish around edges so that it forms a wreath. Add bourbon and mint syrup, dust with a bit of powdered sugar, and drink through a straw cut 1 inch higher than the glass.

Notes

To make mint syrup, take the leaves off of 4 sprigs of mint, place in a small bowl, and pour 1 cup of 2:1 simple syrup over the leaves. Let steep for 15 minutes, strain the syrup, and chill. Obviously, high quality Bourbon is the way to go here. Pappy 15, George T Stagg, pick something nice.

YieldsDrink
Authenticity
Authentic recipe
Creator
Booker Noe, former Master Distiller at Jim Beam
Source reference

http://www.io.com/gibbonsb/juleps.html

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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Cynar Julep

1 oz Cynar
1 oz Rum, Matusalem Classico
1⁄4 oz Rich demerara syrup 2:1
3 spg Mint (as garnish)
Instructions

Stir with crushed ice in julep cup until frost forms, garnish to cover top of cup entirely.

Notes

Cheater tin makes an improvised julep cup.

YieldsDrink
Year
2009
Authenticity
Unknown
Creator
Brad Bolt, Bar DeVille, Chicago, IL
Source reference

Beta Cocktails

Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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  • Paynal — Reposado Tequila, Cynar, Apricot liqueur, Orange juice
  • Midnight Cicada — Cynar, Nocino, Virgin Islands Rum, Lemon juice, Orange flower water, Lemon peel, Orange peel

Swagger Rite

1 1⁄2 oz Añejo rum, El Dorado 12
3⁄4 oz Amaro Meletti
1⁄2 oz Tuaca (or Navan or Licor 43)
1⁄2 oz Fernet Branca
1⁄4 oz Virgin Islands Rum, Cruzan Blackstrap
1⁄4 oz Root liqueur
1 twst Orange peel
Instructions

Stir all ingredients but orange twist over ice and strain into a chilled coupe. Garnish with orange twist

Notes

I was trying to use the ROOT liqueur so that it wouldn't just sit on my shelf like a number of my liqueurs. It's very hard to use because it seems to overwhelm everything.

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
Jordan Gray aka Pb n Foie aka Butters
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Spice Trade

2 oz Añejo rum, Flor de Caña 7 (The 7 year is very nice in this drink)
1⁄2 oz Amaro Meletti
1⁄4 oz Sherry, Lustau (Pedro Ximenez or PX Sherry)
1 bsp Falernum
Instructions

Stir ingredients over ice and strain into a chilled coupe

Notes

The homemade falernum is something similar to the 5 minute falernum recipe from KaiserPenguin.com or you could use Paul Clarkes recipe from TheCocktailChronicles.com. Just make sure to never add lime juice to your mix as it will cause the ingredients to go bad.

YieldsDrink
Authenticity
Your original creation
Creator
Jordan Gray aka Pb n Foie aka Butters
Curator rating
Not yet rated
Average rating
4.5 stars
(14 ratings)
From other users
  • Add a lime peel curly. Much better
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