Illuminations

1 1⁄2 oz Reposado Tequila
1 oz Lemon juice
3⁄4 oz Sherry, Lustau East India Solera
1⁄2 oz Maple syrup (grade B)
1⁄2 oz Egg white
1 twst Orange peel (shaved curls, as garnish)
Instructions

Shake without ice for 30 seconds, then with ice and strain. Garnish with shaved orange curls

Yields Drink
Authenticity
Authentic recipe
Creator
Daniel Shoemaker
Source reference

http://www.imbibemagazine.com/Illuminations

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Good almost woody autumn cocktail. Easy to drink. — ★★★★
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Flor Delice

1 1⁄2 oz Reposado Tequila, Tres Agaves Reposado
1 oz Manzanilla sherry
1⁄4 oz Maraschino Liqueur
1⁄4 oz Elderflower liqueur, St. Germain
2 ds Orange bitters, Regans' orange bitters
1 Maraschino cherry (as garnish)
Instructions

Shake and strain, garnish

Yields Drink
Authenticity
Authentic recipe
Creator
Alex Smith
Source reference

http://blog.tresagaves.com/?p=837

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Right on! Starts off sweet and savory, with the herbal, then the tequila comes up to pop you on the nose. Of course, I don't have any sherry on hand so as usual I sloshed in some Carpano Antica.
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christina in tacoma commented on 9/07/2011:

sounded good, but too dry and boozy for me. I will keep trying these ingredients in different proportions

HallA commented on 10/22/2023:

Tequila + Manzanilla Sherry + Floral Liqueur is a repeatedly good formula. This is delicious.

The Ninth Ward

1 1⁄2 oz Bourbon, Bulleit
1⁄2 oz Elderflower liqueur, St. Germain
3⁄4 oz Lime juice
3⁄4 oz Falernum
2 ds Peychaud's Bitters
1 sli Orange (as garnish)
Instructions

Shake and strain, garnish with orange slice

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Brother Cleve
Source reference

http://slowcocktails.squarespace.com/dispatches/2010/2/5/branding-alert…

Curator rating
Not yet rated
Average rating
4.5 stars
(63 ratings)
From other users
  • Love it. Used Knob Creek. I didn’t think it was too sweet with Velvet Falernum. — ★★★★★
  • Made with BG Reynolds Falernum syrup, and one ds Bitter Truth Creole, one ds Peychaud's. Excellent - a bit sweet, but very tasty.
  • Great with Bullit
  • A++ Amazingly well balanced. Perfect cocktail. — ★★★★★
  • Notes of orange and clove. A touch sweet- might try with 1/2 oz falernum next time. Fun to find a recipe with bourbon, elderflower, and falernum.
  • Nice balance. Great use of St. Germain that doesn't make the drink only about the St. Germain. Tasty!
  • Bourbon- sweet, sour
  • Very nice, maybe a little sweet. Cut back on falernum next time, or make sure a full measure of lime juice.
  • Orangey!
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Casey commented on 8/09/2013:

This is why we love Brother Cleve. If you haven't tried it, make yourself one

ccmonsterman commented on 6/12/2014:

I've been looking for something to do with my Velvet Falernum, and this is it! What an incredibly well balanced drink. A perfect intro for those that think they don't like bourbon. I've already tricked a few friends into liking a bourbon with this one.

sevyryelsdorn commented on 3/05/2018:

Is this alcoholic Falernum (i.e. Velvet) or non-alcoholic Falernum syrup? The reference link is dead as of 2018. Thanks!

Craig E commented on 3/05/2018:

This article says Fee's non-alcoholic, straight from the horse's mouth. I've made it with rum-based homemade falernum though and it was outstanding. 

sevyryelsdorn commented on 3/11/2018:

Thanks Craig! I don't have homemade, so I will try it with syrup per the article you linked - Cheers.

Cara A commented on 1/27/2021:

Tasty! Good if you like your drink on the sweeter side, but not cloying.

yarm commented on 1/28/2021:

My notes from: https://cocktailvirgin.blogspot.com/2010/03/ninth-ward.html

It was created with Bulleit Bourbon and Fee's Falernum syrup for Tales of the Cocktail 2008 in tribute to the hardest struck part of New Orleans three years prior during Hurricane Katrina. It was loosely based off of Boston's own Ward Eight: "I wanted to create a drink for the event that would have some sort of New Orleans and Boston connection... So my idea was to take the Ward Eight, the best-known drink created in Boston, and turn it into a tropical cocktail for New Orleans." The recipe from way back had no garnish.

Coasta de Morte

1 1⁄4 oz Blended Scotch (John Barr)
1 1⁄4 oz Aromatized wine, Lillet Blanc
1 1⁄4 oz Maurin Quina
1 ds Orange bitters
Instructions

Stir, strain, chilled lowball, straight (no ice)

Notes

A brilliant take on a Blood and Sand

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Lord Hobo, Cambridge, MA
Source reference

First hand imbibing

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Made with mix of 2/3 nepeta amaro and cherry brandy . Tried again with averna and a shot of cherry grappa and probably better
  • Fantastic. The use of the blended whiskey keeps the scotch flavor in check with the Lillet and Maurin Quina. A really fabulous drink, even for the non-Scotch lover. — ★★★★★
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christina in tacoma commented on 9/16/2012:

Wow, this is good. I used cocchi instead of lillet since it was open. I bought a bottle of scotch so I could try this since I love maurin quina; I got black bottle, a cheapie blend as I wasn't sure I'd like smoky whiskey, but it turns out I'm a fan.

Xochitldrinks commented on 12/06/2014:

Thanks for the Cocchi suggestions - was out of Lillet and Cocchi and used Campari instead. Used Kilchoman Islay whiskey and drink was awesome - nice and smokey with great complexity!

Shawn C commented on 5/09/2025:

I made this a few years ago with Cocchi Americano and a regrettable choice for the Scotch. Cocchi is a hammer here, overpowering the Maurin Quina--too sweet and too intense in its cinnamon/quinine. I remade this as 1:1:1 into a Nick & Nora rather than as a lowball. Lillet blanc is too bland for my taste in most cocktails, so I used Cap Corse Blanc Quinquina which has a more balanced white wine and quinine character--more flavorful than Lillet, but not like Cocchi. I used Cutty Sark Prohibition this time and it worked well, flavorful yet mellow/sophisticated. As I made it I would rate it near 4.5 out of 5.

The Richard Branson!

1 1⁄2 oz Rye, Old Overholt
3⁄4 oz Bärenjäger
3⁄4 oz Lemon juice
1⁄4 oz Maple syrup (1:1 maple syrup, water)
2 ds Bitters, Fee Brothers Old Fashion
1 twst Lemon peel
Instructions

Build all ingredients in a shaker, shake with ice, double strain in a cocktail glass, lemon twist garnish

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Jared Sadoian
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
From other users
  • Nice riff on a whisky sour with a little honey and maple. Nice!
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Festival Punch

3 ? Lemon peel (Peel 3 whole lemons)
6 oz Sugar
6 oz Lemon juice (Strained)
6 oz Water (Hot)
5 oz Jamaican rum, Smith & Cross
25 oz Light rum, La Favorite Blanc
1 pt Coconut Water (Frozen as a block)
6 ds Lavender bitters, Scrappy's Lavender
32 oz Water (for dilution, to taste)
1⁄4 part Nutmeg (grated, as garnish)
Instructions

Muddle lemon peel and sugar hard to make an Oleo-Saccharum. Let rest some place warm for one hour. Add lemon juice and hot water. Stir to dissolve sugar. Strain this into a bottle and add Smith & Cross. This is punch base, and will probably age for a week in the refrigerator. To assemble punch, add punch base and white rhum in a large punch bowl. Float coconut water ice, and add bitters, stirring them in gently. Taste, and add water for dilution, remembering that this is a punch, not a cocktail - it should be about the strength of vermouth. Garnish with grated nutmeg.

Notes

If all the punch is to be ladled out at once, change block of ice to ice cubes for quicker dilution.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
zpearson
Source reference

Based on the "Punch for a 750 ml bottle of alcohol" punch , "Punch", by Dave Wondrich

Curator rating
Not yet rated
Average rating
Not yet rated
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Perfect Summit Manhattan

3⁄4 oz Dry vermouth, Vya
3⁄4 oz Muscat Wine, Chambers
1⁄4 oz Orange Curaçao
3 dr Bitters, Fee Brothers Whiskey Barrel Aged
2 1⁄2 oz Bourbon, Woodford Reserve
1 twst Orange peel (as garnish)
1 Maraschino cherry (as garnish)
Instructions

Stir over ice and strain into a chilled cocktail glass. Add the garnishes.

Perfect Summer Manhattan
2011, Ardent Spirits
Yields Drink
Authenticity
Your original creation
Creator
Adapted from a recipe by Pilar Zeglin, Summit Restaurant Bar/Midwest Culinary Institute, Cincinnati, OH.
Source reference

Gaz Regan's Ardent Spirits Newsletter

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Need to purchase Muscat wine by Chambers
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Zachary Pearson commented on 9/02/2011:

I'm wondering which Chambers Muscat this cocktail calls for - the Rutherglen would be the most likely choice, but I wanted to make sure. Thanks.

Black Hawk Cocktail

1 1⁄4 oz Bourbon, Bulleit
1 1⁄4 oz Sloe gin
1⁄2 oz Lemon juice
Instructions

Stir (or shake), strain, straight up, coupe

Notes

Robert Hess recommends Bulleit bourbon. Use good sloe gin, such as Plymouth.

Yields Drink
Year
1977
Authenticity
Authentic recipe
Creator
Stan Jones, James Complete Barguide, or earlier
Source reference

http://www.smallscreennetwork.com/video/624/cocktail_spirit_black_hawk/

Curator rating
Not yet rated
Average rating
3.5 stars
(17 ratings)
From other users
  • I added a (lean) 1/4 oz of simple and I think it's great. Super well balanced and nice depth. I used an older bottle of Old Forester Signature Bourbon, which is a great choice for this.
  • Added 1/4 oz simple per comments. Good as I made it, undoubtedly still better with better sloe gin than I used. Could be a good holiday variant of a whiskey sour. — ★★★★
  • Accessible. LIke a sloe berry whiskey sour. A touch sour. Maybe reduce lemon a bit, or add 1/4 oz simple. Used Bulleit rye. — ★★★★★
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mahastew commented on 4/18/2012:

Quite tart, but really good. 4.5 as it is, but I have to believe 1 tsp of rich syrup would make it a 5.

Steve L commented on 5/01/2017:

I added the 1/4 of simple -- a little less.  Great balance of sweet, sour, and bourbon-y oomph. I used Old Forester Signature, which worked splendidly. 

Alchemist

1 1⁄2 oz Scotch, Balvenie 12 Doublewood
1 oz Aromatized wine, Lillet Blanc
1⁄2 oz Orange liqueur, Solerno blood orange liqueur
2 ds Orange bitters
1 oz Lemon peel (as garnish)
Instructions

Stir over ice and strain into a chilled champagne flute. Add the garnish.

History

This drink was named for The Alchemist, a fabulous book by Brazilian storyteller Paulo Coehlo. If you haven’t read it, you might want to think about putting it onto your list.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Gaz Regan
Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
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Negroni (Katie Loeb)

1 1⁄2 oz Gin, Plymouth
1 oz Sweet vermouth, Carpano Antica Formula
3⁄4 oz Campari
Instructions

Stir and strain into chilled cocktail glass. Garnish with flamed orange peel, dropped into glass.

History

A slight variation on the classic Negroni, as perfected by Katie Loeb. She refers to it in the bar as "My Best Negroni."

Yields Drink
Authenticity
Authentic recipe
Creator
Katie Loeb - Oyster House, Philadelphia PA
Source reference

http://egullet.org/p1833993

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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Dan commented on 9/27/2011:

Renamed from "My Best Negroni" to "Negroni (Katie Loeb)"; with her consent via eGullet message. While Katie's name works well within the context of her bar, it doesn't work so well when published globally. She notes that she is a super-taster and finds the bitter elements in this version very much to her liking.

tiverson commented on 12/29/2011:

I have to say -- and I love Katie's work -- that if she's a real supertaster (as in extreme PROP sensitivity) it's impossible that she'd love the bitterness. That said, I adore her version, which is like a Negroni with a bonus kick in the tush with a spiked boot.

MOJO1229 commented on 10/02/2016:

<br /> Still a Negroni with the predictable Campari bitterness. Nevertheless, the Katie Loeb Negroni is a refreshing variation of the traditional Negroni, made possible by the switch to Plymouth gin. One wouldn't think that switching from the standard Gin, such as Tangqueray, to Plymouth Gin would make much difference. But it does because Plymouth Gin is not as dry as your standard gin and it has a somewhat more "earthy" feel. Moreover, Plymouth Gin has a noticably softer juniper flavour. If you haven't tried the Katie Loeb Negroni, thinking it's just more of the same, I say try it; you'll be pleasantly surprised.

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