Toto

3⁄4 oz Reposado Tequila, El Jimador Reposado (or Cazadores)
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Cynar
1 Lemon peel
Instructions

Stir with ice; strain; cocktail glass.

Notes

For me, the lemon twist wasn't enough citrus, but .75 oz lime juice made this quite good.

Yields Drink
Authenticity
Authentic recipe
Creator
Kelley Swenson, Ten01, Portland, OR
Source reference

Left Coast Libations p 72

Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • .75 oz lime added
Similar cocktails

The Bitter End

2 oz Light rum, Flor de Caña Dry 4
1 oz Grapefruit juice
1⁄2 oz Lime juice
1⁄2 oz Falernum, Velvet Falernum
2 ds Bitters, Angostura
1⁄4 oz Bitters, Angostura (as float)
Instructions

Build in Collins glass; add ice; stir. Float the .25 oz bitters on top of drink.

Yields Drink
Authenticity
Authentic recipe
Creator
Yanni Kehagiaras, Nopa, San Francisco, CA
Source reference

Left Coast Libations p. 44

Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • Skip the .25 oz Angostura float
  • Would prefer more sweetness. I know it’s supposed to be bitter but I would prefer it with more balance
  • consider adding a bit more falernum
  • Not bad; a better rum than I used would probably improve it. To my taste, the 1/4 oz. of bitters float could've been dialed back a bit.
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  • Oddfellows Local 151 — Demerara Rum, Bigallet China-China, Jamaican rum, Pimento bitters, Lime juice, Honey syrup
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Dan commented on 9/29/2011:

Curated to clarify rum as a light rum. While it is true that Flor de Caña light rum is aged 4 years and clear in color, I don't think most folks would describe it as other than as a light rum, rather than an añejo rum.

elvisomar commented on 1/01/2020:

I added 1/2 ounce of Amaro Montenegro instead of the Angostura float, and I used Plantation 3 Star rum. This is satisfying and delicious. Thanks for the inspiration!

Autumn Manhattan

2 oz Rye
1⁄2 oz Calvados
1⁄4 oz Sweet vermouth
1⁄4 oz Cherry Liqueur, Cherry Heering
1 ds Orange bitters
Instructions

Serve on the rocks with a cherry.

Notes

Not sweet enough. Try bourbon?
Try with just one cube of ice for a more wintry feel. Maybe even no ice? Out of a tea cup?

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(19 ratings)
From other users
  • I don't like manhattans but I like this
  • A very very nice Manhattan.
  • I made with bourbon as suggested. Delicious.
  • Lots of potential. Needs tweaking. I changed to .5 bonded rye, 1.5oz bourbon. Also added barspoon of demerara syrup. Garnish with flamed orange. 2nd time made w/ 1.5 rye, 1 lairds bonded, .25 lillet rouge, .25 sw vermouth.
  • Variation 3/4 each Templeton Sweet v Galliano Calvados
  • I think this needs some tinkering. Up the calvados, less rye (or maybe don't use Rittenhouse)?
  • 1.5 bourbon, 3/4 Calvados, 1/2 sweet vermouth, 1/4 cherry, barspoon Demerara syrup
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Rob Marais commented on 12/10/2011:

I like this, actually I find it almost too sweet. For me I'd use a spicier rosso like Vya or a sherry-like one like Vermut Lacuenta and dial it up to a full ounce. Heering good here, though Combier Rouge would lend a fresher cherry note. Rye and calvados play well together!

Cara A commented on 10/26/2020:

I used cherry bounce made with cognac in lieu of cherry herring. Pleasant, tasty, plenty of fruit without being cloyingly sweet. 

Hanky Panky

1 1⁄2 oz Gin
1 1⁄2 oz Sweet vermouth, Carpano Antica Formula
2 ds Fernet Branca
1 twst Orange peel (as garnish)
Instructions

Stir well with ice and strain into chilled cocktail glass. Twist orange peel over surface of the drink.

Yields Drink
Year
1925
Authenticity
Unknown
Source reference

Vintage Spirits and Forgotten Cocktails, Ted Haigh
http://en.wikipedia.org/wiki/Hanky-Panky_cocktail

Curator rating
4 stars
Average rating
4 stars
(36 ratings)
From other users
  • Wrong vermouth, but eased up on fernet and liked it. Much better than a negroni
  • Pretty sweet, but way better than I thought. A keeper.
  • Made with St. George Terroir and Cocchi - the Terroir and the FB played nicely with each other.
  • 2, 1, 1/4
  • Made with antica.
  • My wife hated this. Said "This cocktail hurt my feelings". But I liked it. My first time trying a Fernet Branca drink. — ★★★★
  • Elegante com Dolin. Potente e mais amargo com Punt e Mes
  • 1/4/18: 1.5 oz Tanqueray, 1.5 oz Cocchi vermouth, scant 1/4 tsp Fernet Branca, orange peel, 1 big rock. Very nice. Might like to try a variation with 1 oz gin, 2 oz vermouth.
  • One of my favorites. Pretty sweet, but the Fernet adds enough to keep it interesting.
  • Good but a bit boring. Best with a very nice vermouth. More fernet also helps.
Similar cocktails
saltdodge commented on 4/24/2014:

trying to figure out what the "Hanky Panky Nohow" would be. Anyway, I enjoy this drink with a little more fernet.

Cocktailian commented on 4/25/2014:

I actually prefer this with a more "traditional" sweet vermouth--like Dolin or Martini & Rossi; Carpano has a bit to much vanilla for this drink IMO

dustinw84 commented on 9/01/2020:

I like 2 gin, 1 vermouth, 1/4 fernet in this.

DrunkLab commented on 9/02/2020:

We do:

1.5 oz Beefeater

.75 oz Cocchi Vermouth di Torino

.5 oz chilled Fernet-Branca, as float

Stir, strain into a Nick & Nora, float. No other garnish.

The Cocchi rosso vermouth and the Branca work beautifully together in this and other applications.

TheTaj commented on 12/31/2022:

If you like a Martinez, then you'll probably like this one.

Easy Out

1 1⁄2 oz Gin, Tanqueray
1 oz Grapefruit juice
1⁄2 oz Raspberry syrup (1:1 simple, steep overnight w/mashed berries)
1⁄2 oz Aperol
1⁄4 oz Campari
Instructions

Combine all ingredients in mixing glass and stir. I actually prefer this citrus drink stirred is has a richer body. Strain over large ice chunk in rocks glass.

Yields Drink
Year
2008
Authenticity
Your original creation
Creator
Kyle Davidson, The Violet Hour, Chicago, IL
Curator rating
Not yet rated
Average rating
4 stars
(22 ratings)
From other users
  • Used cassis in place of the raspberry syrup
  • Maybe 4.5. Has a refreshing but bitter snap. Nicely balanced, and not run-of-the-mill tasting.
  • Felt a little sweet but I think maybe my grapefruit just wasn't tart enough?
  • Tried this with raspberry liqueur and it did not work all that well. Finish had a medicinal edge.
  • almost 5 star - 5 ratings worth
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christina in tacoma commented on 9/28/2011:

Thanks for sharing- this is a great drink, very refreshing. I will try the raspberry syrup, but for now I muddled a couple fresh berries in simple syrup which worked well. I think St. Germain might also be good here when fresh berries are harder to come by.

Dan commented on 9/28/2011:

I'm thinking that a tsp or so of raspberry jam might work as a sub, although it would lack the vibrancy of fresh berries. You'd want to double-strain to remove the seeds, presumably. I have found that Aperol + Campari gives a grapefruit-like flavor, so the addition of real juice makes perfect sense. The raspberry is unexpected with the grapefruit; it uncharacteristically appeals to me. Thanks, Kyle!

Zachary Pearson commented on 9/28/2011:

The whole grapefruit + raspberry accord is like the Blinker, which is also a great drink. I wonder if Grenadine (homemade) + lemon might sub for raspberry syrup? 

Thanks,

Zach

fmoehl commented on 4/03/2022:

I used Monin Raspberry Syrup and juiced a pink grapefruit. It was way too sweet. Yellow grapefruit juice may work better. I had to add a bit lemon juice to balance the drink better.

Maximillian's Downfall

2 t Honey
2 oz Mezcal, Scorpion Silver
1 1⁄2 oz Coconut Water (roasted coconut juice)
1 1⁄4 oz Orange liqueur, Cointreau Noir
1⁄4 oz Amaretto
1⁄2 oz Heavy cream
1 pn Nutmeg (as garnish)
Instructions

Stir honey with mezcal first. Add other ingredients. Shake 30 seconds. Strain into cocktail glass. Dust with nutmeg.

Notes

Variation: Sub St Germain or Solerno for Contreau Noir. Variation: Garnish with Chili Powder instead of Nutneg.

Yields Drink
Year
2005
Authenticity
Your original creation
Creator
Christopher Carlsson, Spirits Review
Source reference

http://spiritsreview.com/recipes-mezcal.htm

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
From other users
  • A weirdly dissonant Alexander. Somewhere between a Scotch and Coconut and Brandy Alexander. Too sweet.
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  • Sponduits — Mezcal, Ancho Reyes chile liqueur, Corn liqueur, Lime cordial, Salt
  • CliveAmarg — Mezcal, Triple sec, Ancho Reyes chile liqueur, Lime cordial, Egg white, Olive juice
  • Smoky Sicilian — Mezcal, Averna, Triple sec, Pomegranate juice, Lavender syrup
Dan commented on 9/27/2011:

Moderated to put into standard format and remove errant ingredient. The original calls for "Roasted Coconut Juice". How is this made or is it purchased? Seems like way too much volume for a cocktail glass. Perhaps it makes two drinks?

Mercury

1 oz Mezcal, Scorpion Silver
1 oz Gin, Citadelle
6 oz Tonic water, Fever Tree
Instructions

Lime for Garnish

Mix Mezcal and Gin over ice, add tonic and lime wedge (bitters optional). Enjoy!
Note: The Mercury is basicly a smoky gin and tonic.

Yields Drink
Year
2005
Authenticity
Your original creation
Creator
Christopher Carlsson, Spirits Review
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
Similar cocktails
No similar cocktails found.

Friuli Fizz

2 oz Amaro Nonino
1⁄2 oz Lemon juice (meyer)
1⁄2 oz Lime juice
3⁄4 oz Simple syrup (lemon verbena)
1 T Ginger (in small chunks)
1 oz Soda water
Instructions

Muddle ginger and verbena syrup; dry shake; strain; ice-filled collins; soda top. Garnish with crystallized ginger wrapped in a Meyer lemon twist

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Chris Bostick, Varnish, LA
Source reference

http://blueprintcocktail.com/2009/05/18/mixology-monday-xxxix-amaro/

Curator rating
Not yet rated
Average rating
Not yet rated
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Bella Rosa

1 oz Blanco tequila
1⁄2 oz Elderflower liqueur
1⁄2 oz Aromatized wine, Lillet Blanc
1⁄2 oz Lime juice
1⁄2 oz Pomegranate juice
1 Egg white
Instructions

Dry shake, shake with ice, strain, ice-filled rocks glass.

Yields Drink
Year
2008
Authenticity
Unknown
Creator
Elad Zvi, Devito South Beach, Miami
Source reference

Food and Wine Cocktails 2008 p. 104

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • 5+ for looks. 4 for taste (great but nothing super special). Make w/ fresh pomegranate juice and serve up!
  • Complex, girly, frothy pink pretty in turquoise & gold o.f. glasses
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  • Castawry — Martinique Rum, Falernum, Coconut Water, Lime juice, Lime
  • Sweatpants & Vodka — Vodka, Bitters, Lime juice, Vanilla syrup, Mint
  • The St-Rita — Blanco tequila, Elderflower liqueur, Lime juice

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.

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