Padovani (Islay)

2 oz Scotch, Bowmore 12
2⁄3 oz Elderflower liqueur, St. Germain
Instructions

Stir, strain, single large sphere or cube, old fashioned glass

Notes

Diffords suggests Johnnie Walker black 1:1 with St Germain, a very sweet drink. Oh Gosh suggests a highland single malt 3:1. The poster orignally suggested 5:2.

History

Named (perhaps by Difford's) in honor of whiskey lover Xavier Padovani

Yields Drink
Year
2006
Authenticity
Your original creation
Creator
Unknown. From Diffords Guide to Cocktails 7
Source reference

http://ohgo.sh/archive/padovani-glenmorangie-signet-whisky-cocktail/

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Made with Bowmore Legend. High taste:effort ratio.
  • I saw this on another site as a 2:1, dash of bitters, lemon peal garnish (elderflower thistle). Trying tonight!
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Dan commented on 8/09/2011:

Moderated to provide instructions and some reference / attribution. Actual creator currently unknown. I'm not sure I understand the odd 5/8 measurement. ohgo.sh used 1-1/2 and 1/2 oz.

Zachary Pearson commented on 8/09/2011:

Dan,

The Difford's Guide says equal parts "Scotch" and St. Germain. The Ogho.sh article says use 3:1 Glenmorangie Signet (a Highland at $200 a bottle!). This is a little more than 2 1/2 :1, and is using Islay... does anyone have the Difford's Guide and can clarify the brand of Scotch?

Can we also move the 2 1/2:1 and 3:1 versions as variations in the notes?

Thanks,

Zach

Dan commented on 8/11/2011:

I updated the history, clarified the name and changed the ratio to 3:1. This is specified in metric: 6cl:2cl. Kindred Cocktails rounds the 2/3oz that is 2cl to 5/8oz, a more manageable amount for most bartenders to measure.

cswasey commented on 5/24/2013:

This is a fantastic rainy day cocktail. I did the 3:1 ratio with the Bowmore 12 and it's very well balanced.

Zombie Island Punch

1 3⁄8 oz Rum, Tiki Lovers Dark
2⁄3 oz Rum, Tiki Lovers White
1⁄2 oz Orange liqueur, Clément Créole Shrubb
1⁄4 oz Allspice Dram, Bitter Truth
1⁄4 oz Vanilla syrup
1 1⁄2 oz Pomelo juice (Use Pink Grapefruit if you have no Pomelos)
1 oz Lime juice
1⁄2 oz Passion fruit syrup
1 ds Bitters, Angostura
1 ds Bitters, Bitter Truth Creole (Use Peychauds Bitter if you have no Creole Bitters)
Instructions

Shake all ingridients, strain into a tiki mug with fresh ice cubes and decorate with some mint sprigs. add a few drops of grenadine on the sprigs

Notes

Creation for the Tiki Lover Rum Challenge 2011

Picture of Zombie Island Punch
2011 Kindred Cocktails
Yields Drink
Year
2011
Authenticity
Unknown
Creator
Björn Bochinski
Curator rating
Not yet rated
Average rating
4.5 stars
(5 ratings)
From other users
  • falernum instead of vanilla — ★★★★★
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Vienna in Ashes

1 2⁄3 oz Mozart Black
2⁄3 oz Orange liqueur, Grand Marnier
1⁄2 oz Islay Scotch, Laphroaig
1 part Orange peel
Yields Drink
Authenticity
Unknown
Creator
Phillip Bischoff
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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  • Pathfinder — Gin, Crème de Cacao, Elderflower liqueur, Aztec Chocolate bitters, Grapefruit juice
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Dark Phoenix

1 1⁄2 oz Fernet Branca
3⁄4 oz Allspice Dram, St. Elizabeth
3 ds Bitters, Fee Brothers Whiskey Barrel Aged
4 oz Root beer, Virgil's
Instructions

Shake, strain into a Collins over crushed ice. Top with root beer, and gently stir in.

Notes

My allspice dram is homemade, so I use 1 1/4 oz. As a bonus cocktail, this would be really awesome over vanilla ice cream. It makes me think of how root beer might have tasted back in the sassafrass days.

History

Chuck (@bitspitter) and Phaedra (@sensestorm) Cook gave me the idea... I just ran with it. Submitted to Thursday Drink Night: Sparkling and published in Mutineer Magazine, Issue 20, Nov/Dec 2011.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Zachary Pearson, Kindred cocktails.
Source reference

Mutineer Magazine, Issue 20, Nov/Dec 2011, p36

Curator rating
Not yet rated
Average rating
3 stars
(7 ratings)
From other users
  • 7/22/20: Had to sub Ango bitters (1 dash). Not bad, though I would scale back the allspice dram and maybe add some mint and/or lemon peel.
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Nannie Dee

2 1⁄2 oz Blended Scotch (Cutty Sark)
1⁄2 oz Allspice Dram (house made)
1 twst Lemon peel
Instructions

Stir ingredients in mixing glass filled with cracked ice. Strain into a chilled old-fashioned glass. Express lemon oils and drop twist into glass.

History

"Nannie Dee" is the original name of the ship of which "Cutty Sark" is a nickname.

Yields Drink
Authenticity
Your original creation
Creator
Randy Wong, Clio, Boston, MA
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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Bittersweet Serenade

1 oz Sherry, Lustau (los arcos amontillado)
1 oz Calvados
1 oz Walnut Liqueur, Nux Alpina
1 ds Bitters, Angostura
Instructions

Stir with ice and strain into a cocktail glass. Garnish with an orange twist.

Yields Drink
Year
2011
Authenticity
Unknown
Creator
Sahil Mehta, Estragon, Boston
Source reference

http://cocktailvirgin.blogspot.com/2011/06/bittersweet-serenade.html

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Maharaja's Revenge

2 oz Rum, Old Monk
1 oz Apricot liqueur
3⁄4 oz Lime juice
Instructions

Shake with ice and strain into a cocktail glass.

Notes

Old Monk is an Indian rum with a unique, smoky flavor, so no substitutes.

Consider upping lime to 1oz for more tang.

Yields Drink
Authenticity
Authentic recipe
Creator
Brother Cleve
Source reference

http://drinkboston.com/2009/05/08/maharajas-revenge/

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Rob Marais commented on 1/12/2013:

Looks awesome, though Old Monk is increasingly hard to find around Boston (at least it is at my usual packies). I wonder how mezcal would do in this, I bet mezcal as base spirit would be tasty with some tweaks.

bza commented on 1/13/2013:

Old Monk is almost always at Martignetti's and Liquor World in Porter.

I think mezcal would work, but it doesn't have the same vanilla notes that Old Monk has, so it would probably need another ingredient to mellow out the bite.

Prescription Julep

1 1⁄2 oz Cognac
1⁄2 oz Rye
2 t Simple syrup
2 spg Mint
Instructions

Gently press mint (8-10 leaves or so) with simple syrup in a julep cup or equivalent. Add Cognac and Rye, preferably high proof (90-106) versions for historical accuracy. Stir gently. Add crushed ice to fill. Stir gently again to raise frost. Add more crushed ice mounding over top of cup. Garnish with mint and optional splash of dark rum. Drink through a short straw.

Yields Drink
Authenticity
Unknown
Creator
Historical recipe ca. 1857 as interpreted by Paul Clarke via Dave Wondrich's recipe in Imbibe!
Source reference

http://www.cocktailchronicles.com/2009/05/16/3030-30-the-prescription-j…

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • 7/2/20: Made with 1.5 oz PF 1840, 0.5 oz Rittenhouse, 0.5 oz Smith and Cross, 0.25 oz 2:1 simple. Would be curious to make without the whiskey.
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Summertime Coconut Punch

1 part Pear (Fresh)
1 1⁄2 oz Cachaça, Sagatiba Velha
1⁄2 oz Coconut syrup
1 oz Apple juice (Fresh)
1⁄4 oz Gomme syrup
Instructions

Muddle a cheek of Pear with Gomme, add rest of ingredients, shake and double strain into rocks glass filled with ice. Garnish with a pear fan.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
From other users
  • a bit of an odd convergence of flavors. Maybe real apple juice is the missing bit? or true coconut syrup as opposed to homemade creme of coconut.
  • Really refreshing and the coconut syrup adds a nice sweetness to it. All of the ingredients balance very well. Perfect by the pool. — ★★★★
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Vin d'Orange

2⁄3 c Sugar (Granulated)
5 c White wine
1 c Vodka
3 Orange (Seville or bitter)
1 Lemon
1⁄2 Vanilla Bean (split lenthwise)
Instructions

In a large glass jar, combine the sugar, white wine and vodka and stir until the sugar mostly dissolves.

Slice the oranges and lemon into quarters and add them to the jar.

Scrape the seeds from the vanilla bean and add them to the jar, then drop in the pod.

Cover jar, and let mixture stand undisturbed for 1 month in a cool, dark place. The vin d' orange will take on a slightly hazy, pale orange hue. After a month, remove and discard the fruit and vanilla bean.

Pour the mixture through a mesh strainer lined with a double layer of cheesecloth or a coffee filter, then funnel it back into clean bottles. Seal tightly with a cork and refridgerate.

Notes

Use the cheapest white wine, since it's getting mixed with oranges and sugar.

When picking out oranges, shop for ones that are heavy for their size since heavier citrus tends to yields more juice and is less likely to be dried out. Also, if you can't find Seville oranges at your local grocer, order them online from a specialty produce site like melissas.com

History

This is an aperitif popular in the south of France.

Yields Cups
Authenticity
Authentic recipe
Creator
David Lebovitz
Source reference

Imbibe Magazine

Curator rating
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