Arbusto Oaxaca 2

1 1⁄2 oz Mezcal, Del Maguey Vida
1⁄2 oz Campari
1⁄2 oz Maraschino Liqueur, Luxardo
1⁄2 oz Cherry shrub (homemade)
1 ds Bitters, Bittermens Xocolatl Mole
Instructions

Combine in mixing glass over ice, stir for 30 secs, strain into coupe. Cherry (either freshly pitted or marinated in maraschino) is optional.

Notes

Awesome showcase for homemade cherry shrub (base made with 16 oz each demarara sugar, rice vinegar & cider vinegar over 32oz pitted cherries). Assertive mezcal smoke & tangy funk on sip, rich cherry with chocolate touch on swallow, long bitter cherry finish. And it's a jewel-like ruby red drink, Boston Red Sox would be pleased.

History

Adapted from Michael (Mr. Manhattan) Lazar's experiment with cherry shrub and a resulting mezcal cocktail.

Yields Drink
Year
2011
Authenticity
Altered recipe
Creator
Rob Marais, Boston MA
Source reference

Michael Lazar's "Stirred, Not Shaken" blog http://bit.ly/mAEWxC

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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Dan commented on 6/24/2011:

Your cherry shrub recipe seems to be lacking, um, cherries?

Rob Marais commented on 6/24/2011:

Sorry! I used approximately 32 oz of freshly pitted Bing cherries, and the shrub base was poured over them in a jar to cover. Then I let the mix macerate sealed at ambient temp for a week, shaking daily. I decanted tonight and triple strained the mix for clarity's sake into a clean jar.

Biff Malibu commented on 3/20/2022:

Subbed in Heerings for the shrub. Worked pretty well.

French Cola

1 1⁄2 oz Averna
1 oz Pastis, Pernod
1⁄2 oz Lemon juice
1 oz Soda water
1 twst Lemon peel (as garnish)
Instructions

Build first three ingredients with ice in low-ball glass, stir to louche, add more ice, top with soda, garnish

French Cola
©2011 Kindred Cocktails
Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Tom Lindstedt, Little Bird, Portland, OR
Source reference

http://www.littlebirdbistro.com, telephone call to bartender

Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
From other users
  • Not bad - I eases up on the pastis a bit and added a lot more seltzer.
  • A bit sweet. Increased lemon juice to 3/4oz. Might reduce Pastis to 1/2 instead to emphasize amaro. A nice drink even for the non-pastis aficionado. Tried again with 1oz lemon. Too anise. Use absinthe. Skip soda. — ★★
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Butters commented on 6/25/2011:

Nice! I haven't tried it, but Tom is an awesome guy with a great palate. Very passionate cocktail nerd. This drink sounds tasty!

Juan Bautista

1 oz Pisco
1 oz Aperol
1 oz Ramazzotti
1 ds Bitters, Fee Brothers Whiskey Barrel Aged
1 twst Orange peel
Instructions

Add ingredients to mixing glass. Stir with ice until well chilled. Served up or on the rocks.

Picture of Juan Bautista
2011 Kindred Cocktails
Yields Drink
Year
2010
Authenticity
Your original creation
Creator
Jared Sadoian, Elsa, NY, NY
Curator rating
Not yet rated
Average rating
4.5 stars
(30 ratings)
From other users
  • Nice cocktail - a bit medicinal for some. A nice twist is adding .25 creme de cacao and 2-3 dashes of chocolate bitters. — ★★★★
  • 9/8 oz Pisco, sub in Orange bitters, small drizzle of Allspice Dram.
  • I used Averna and Peychaud's. Very nice! *update* Ramazzotti even better!
  • A total conversion on a negroni; fruitier, less bitter, and easier to drink
  • Subbed a dash of allspice dram for the bitters. Desserty, smooth, sweet, a bit cherry-ish up front. Cinnamon/chocolate on finish. Like a more accessible Boulevardier.
  • A flavorful cocktail, whether before or after dinner. Used 1.25 oz Porton Pisco. Rate 4.5
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  • 8 Amaro Sazerac — Peychaud's Bitters, Amaro Meletti, Aperol, Amaro dell'Erborista, Ramazzotti, Campari, Amaro Sibilla, Amaro Montenegro, Herbal liqueur, CioCiaro, Orange cream citrate
  • The Bloodborne of Beverages — Rhum Agricole, Campari, Jägermeister
  • Ragtime — Rye, Ramazzotti, Aperol, Peychaud's Bitters, Absinthe, Orange peel
  • Brawny Man — Amaro dell'Erborista, Gran Classico, Scotch, Coffee liqueur, Orange peel
  • Eeyore's Requiem — Campari, Bianco Vermouth, Gin, Cynar, Fernet Branca, Orange bitters, Orange peel

Vanishing Act

2 oz Gin
1 oz Lemon juice
1⁄2 oz Honey syrup
1 bsp Crème de Violette
1 Egg white
1 ? Bitters, Angostura (garnish)
Instructions

Dry shake for 30 seconds, shake with ice for 30 second. Strain into a coupe, garnish with a mist of Angostura bitters

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Anvil Bar and Refuge, Houston Texas
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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sjdiaz21 commented on 2/20/2012:

Just made one up, delicious. A nice Aviation variation. I am a big fan of egg white and honey syrup, just provides nice body and natural sweetness to cocktails. 4 Stars.

Bloodhound

2 Strawberry (2 or 3 strawberries)
1 oz Gin
1 oz Sweet vermouth
1 oz Dry vermouth
1⁄2 oz Maraschino Liqueur
Instructions

Muddle berries, reserving a few slices for garnish. Shake all ingredients vigorously with ice, strain into a chilled glass, and garnish with strawberry.

Yields Drink
Authenticity
Authentic recipe
Creator
Dan Warner, London
Source reference

http://drinks.seriouseats.com/2011/06/9-gin-cocktails-beefeater-tea-coc…

Curator rating
Not yet rated
Average rating
2.5 stars
(4 ratings)
From other users
  • I cut the luxardo to 1/4 because 1/2 seemed like a lot. Result was pretty mediocre for me, and I don't think another 1/4 of luxardo would have helped. Kind of boring, and has a taste that I find a little strange.
  • Gin- sweet, bitter
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noksagt commented on 8/28/2016:

This particular recipe may have been popularized by a modern Beefeater brand ambassador, but note that the Bloodhound is a classic cocktail appearing in Savoy. Most versions up the base gin to 2 oz and eschew maraschino.

I found this particular version to be blander than the 2 oz gin:1 oz french vermouth: 1 oz italian vermouth classic. It was not insipid, though & adding some sweetness to the classic (which may have used sugar-sweetened coulis anyway) isn't a bad idea.

Some variations use raspberries, which I'd be eager to try.

Army & Navy

2 oz Gin, Beefeater
1⁄2 oz Orgeat
1⁄4 oz Lemon juice
Instructions

Shake all ingredients over ice and strain into a chilled cocktail glass.

Yields Drink
Authenticity
Authentic recipe
Creator
Dan Warner, London
Source reference

http://drinks.seriouseats.com/2011/06/9-gin-cocktails-beefeater-tea-coc…

Curator rating
Not yet rated
Average rating
3.5 stars
(14 ratings)
From other users
  • Did 2:3/4:3/4, with Beefeater, yuzu superjuice, and floral homemade orgeat, and 2 dashes Ango. Good but not exceptional (which is what I predicted).
  • Go with 0.75 lemon 0.5 orgeat and use Tiki Bitters. Yum.
  • Switch lemon and orgeat proportions? Add absinthe
  • Meh. Nothing special.
  • 9/22/13 My recipe showed add 2 dashes Angostura bitters.
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christina in tacoma commented on 9/27/2011:

These proportions make a pretty dry cocktail. I liked it better with 1.25 oz gin (I used Bombay Sapphire), and .5 oz each orgeat and lemon. 3 stars.

JoeGermuska commented on 3/10/2013:

I added a little cherry vanilla bitters to nice effect.

sainsley commented on 7/03/2022:

Trust me - 2oz Tanqueray, 0.75 lemon, 0.75 BG Reynolds orgeat, 2 dashes Angostura, shaken and served up with a Luxardo cherry in the bottom of the glass. 5*.

Lazy Old Sun

1 oz Batavia Arrack
1 oz Demerara Rum, El Dorado 5
1⁄2 oz Lime juice
1⁄4 oz Grade B maple syrup
1 t Allspice Dram, St. Elizabeth
2 ds Bitters, Dandelion & Burdock
1 rinse Apricot liqueur, Rothman & Winter Orchard Apricot
Instructions

Shake, strain into rocks glass with one giant ice cube seasoned with R&W

History

A riff on the Defend Arrack.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Lived on the edge and made this with Grade A maple syrup. Amazingly, said heresy did not destroy the cocktail, which was quite good.
  • Double the maple, I think.
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  • Arrack Punch — Batavia Arrack, Dark rum, Lime juice, Simple syrup, Nutmeg
  • Javanese Daiquiri — Batavia Arrack, Trinidad rum, Lime cordial, Curry, Lime
  • Privateer — Batavia Arrack, Falernum, Jamaican rum, Aromatized wine, Orange bitters, Lime juice, Nutmeg
  • Javanese Crusta — Batavia Arrack, Bitters, Orgeat, Cinnamon syrup, Lime juice, Lime peel

Ye Olde Quencher

2 oz Rum, Ragged Mountain (Any pot still rum is fine, American even better.)
1 oz Plain shrub (Homemade, any fruit shrub good too.)
2 ds Bitters, Bittermens Burlesque (Any fruit or spice based bitters would do.)
1 spl Seltzer water
Instructions

Pour ingredients over ice in highball, top with seltzer, stir lightly.

Notes

While putting up a batch of cherry shrub, I had some extra shrub base (1 cup demarara sugar, 1 cup rice vinegar, 1 cup cider vinegar) and I was thirsty. American pot still rum and shrub seem to have an affinity, and the effect is tart and utterly refreshing. This seems like a modern version of a Colonial thirst quencher, hence the sappy name. Try with fruit shrubs and different bitters.

History

Combined and gulped thirstily à la minute on a hot day in June, 2011.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Rob Marais, Boston MA
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Dead Reckoning — Jamaican rum, Armagnac, Vanilla liqueur, Tawny port, Bitters, Lemon juice, Pineapple juice, Soda water, Maple syrup, Mint
  • Iselle over Hawaii — Rum, Coffee, Cola
  • Havana Harbor Special — St. Lucian Rum, Sweet vermouth, Cherry Liqueur, Absinthe, Bitters, Club soda, Lemon juice, Simple syrup
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Copper Swan

1 1⁄2 oz Scotch, Highland Park 12
3⁄4 oz Apricot liqueur
1 twst Lemon peel
Instructions

Stir, strain, garnish.

Notes

Works well with Rothman & Winter Apricot. Can sub Highland Park 18 for special occasions.

Yields Drink
Authenticity
Authentic recipe
Creator
Gaz Regan
Source reference

Joy of Mixology

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Tried it with plain blended Scotch. Not bad, Great nose. The R&W gives it a bit too much syrupy sweetness. — ★★★
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  • Frank Lloyd Wright — Bourbon, Pear liqueur, Islay Scotch, Nocino, Bitters, Lemon peel
  • Campbeltown — Campbeltown Scotch, Cherry Liqueur, Herbal liqueur, Lemon peel
  • Indian Summer (Dutch Kills) — Cognac, Mezcal, Allspice Dram, Agave syrup, Orange peel
  • The Creature That Drank Sheboygan — Cognac, Blended Scotch, Maraschino Liqueur, Bual Madeira, Peach liqueur, Orange bitters, Bitters, Orange peel
  • Arrowhead — Bourbon, Eau de vie of Douglas Fir, Pear liqueur, Bitters, Islay Scotch, Maple syrup, Lemon peel
noksagt commented on 1/13/2018:

I don't have Regan's Joy of Mixology to check, but other sites list this as using 2.5 oz scotch for that much apricot liqueur.

Torres del Paine

2 oz Pisco
1⁄2 oz Gran Classico
1⁄2 oz Cynar
1⁄2 oz Lemon juice
1 twst Lemon peel (swath, muddled)
1 twst Orange peel (swath, muddled)
Instructions

Muddle peel in low-ball glass, add ice, build, stir

Notes

Torres del Paine is a national park in the Patagonia region of Chile -- bitterly beautiful.

History

Created for Mixology Monday MxMo LVIII Niche Spirits, June 30, 2011.

Torres del Paine
©2011 Kindred Cocktails
Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Dan Chadwick, Kindred Cocktails
Curator rating
Not yet rated
Average rating
3.5 stars
(16 ratings)
From other users
  • Bitterness is strong but thoughtfully complex.
  • Yet to Try
  • A surprising and challenging cocktail.
  • I prefer 1/4 oz lemon juice
  • Made with Barsol Quebranta Primero, found it quite unbalanced, then it improved a little with dilution and orange/lemon twist infusion — ★★
  • Pisco- bitter, sour
  • Didn't have orange peel, but used a light dash of Regan's orange bitters before shaking, and it came out great.
  • Complex, unusual, deep. A good cocktail to contemplate, although it goes unnervingly easily. — ★★★★★
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  • Hemingway in Latvia — Rhum Agricole, Black Balsams, Maraschino Liqueur, Grapefruit juice, Lime juice
  • Tomb of the Caribs — Rhum Agricole, Cynar, Honey syrup, Lime juice, Lime
Dan commented on 6/13/2011:

Mixology Monday is a global cocktail smack-down, where bloggers and other writers are encouraged to create a cocktail around a common theme. For June, 2011, Adventures in Cocktails (www.adventuresincocktails.com) is hosting MxMo LVIII, challenging us to create a cocktail using an uncommon base spirit. Bourbon, gin, tequila, rum, and the like -- nope. Reaching deeper into the cabinet I find a neglected bottle of Pisco. That'll work.

I was first introduced to Pisco during a family trip to Patagonia -- hiking, rafting, and sea travel. The sea leg of the trip featured a "motor yacht." That's Chilean for fishing boat. Our Captain taught us the essential toast to Jacquot-- the spirit of safe passage. Standing on the bobbing deck, we held small glasses of Pisco to the sky, spilled a bit for Jacquot, and swallowed the remainder. Facing the bitter sea spray, the fierce Chilean brandy generated a warm ember in our cold bodies. Heartburn, no doubt. The rite worked, as we arrived safe and, but for our queasy stomachs, sound.

Years passed before Pisco became readily available in the US. Whether through a rise in quality or ebb in memory, the brandy is much smoother than my first experience, with a lovely fruit and depth. As a lover of all things bitter, I thought to combine the newly-available Gran Classico's vibrant flavors with Cynar's dark savory flavors -- a contract in bitter. The lemon provides acid to moderate the bitter and tame the sweet. Muddle the citrus peels for a bit more bitter depth and interest.

This is a slow sipping cocktail for lovers of amari. Think of the beautiful towers in Torres del Paine National Park, of adventure shared with family, and of Jacquot, stealing Pisco from every passing vessel.

Rob Marais commented on 6/16/2011:

Dan, this looks lovely, I love the backstory as well. I was quite surprised by the Chilean Capel pisco, enjoy playing with it, and I'm glad you featured it for MixMo. And the choice of amari is lovely as well - I'm off to Cirace in the North End this weekend to get the Gran Classico! This drink will whet my appetite for complex bitter in a sipper.

filip commented on 6/24/2011:

Gonna have to give this a try, it sounds great. Thanks for the MxMo submission Dan.

Cagmaggers commented on 6/17/2021:

Found this a little austere at first and added a light splash of Luxardo Maraschino, which brought it right into the balance of bitter/sour/sweet that I was looking for.

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