Dutch Tulip

2 oz Genever, Bols
1 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Apricot liqueur, Marie Brizard Apry
1⁄2 oz Orange juice
Instructions

Build in mixing glass over ice, shake for 30 seconds, strain into coupe.

Notes

Nice combo of malty, bitter, herbal and fruit notes.

History

9/27/10 Just purchased genever, what to do with it? Thankfully I'd made a classic Tulip from Craddock's Savoy book, and this is a riff.

YieldsDrink
Year
2010
Authenticity
Your original creation
Creator
Rob Marais, Boston MA
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Good; slightly bitter and earthy, slightly fruity
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I made this last night - there's something special about Genever + apricot which is worth exploring. Three suggestions for next time... the Punt e Mes was a bit much - I don't think it needs the extra bitterness, so maybe something like Dolin. It's a bit large at 4 oz (not that it stopped me from drinking it). I'm very interested in seeing how the Bols Barrel Aged Genever works here.

Thanks,

Zachary

Dan commented on 4/23/2012:

Dropped the "fresh squeezed" note because, ya know, all juices are assumed to be fresh squeezed in the land of Kindred Cocktails.

didn't really care for it, acidic sweetness from the orange juice didn't pair well with the vermouth and genever for my taste

laerm commented on 11/28/2017:

Too sweet for me. Maybe an apricot eau de vie would be better.

Fir Gin Fix

1 1⁄2 oz Gin, Beefeater
1⁄2 oz Eau de vie of Douglas Fir, Clear Creek
2 oz Grapefruit juice
1 bsp Orange liqueur, Cointreau
Instructions

Build over ice in lowball, pour into mixing glass and back to combine. Serve on rocks.

Notes

Any balanced London dry will work. Fresh juice is especially important in this drink.

History

On 12/29/10, having received a bottle of Douglas fir eau de vie for Christmas, I had no idea how to mix with it. Then I remembered that Harold McGee in On Food and Cooking described the terpenes in grapefruit being similar to those of evergreens.

YieldsDrink
Year
2010
Authenticity
Your original creation
Creator
Rob Marais, Boston MA
Curator rating
Not yet rated
Average rating
4.5 stars
(5 ratings)
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  • New Amsterdam Winter Fix — Gin, Triple sec, Lemon juice, Ginger, Cranberry
Dan commented on 3/07/2011:

This sounds lovely. If you are at all partial to Campari, try the Shiver -- one of my top favorites.

Tucker commented on 5/31/2015:

Doubled down on the fir with St. George Terroir. Tasty. 

The Black Pearl

1 1⁄2 oz Bourbon
3⁄4 oz Virgin Islands Rum, Cruzan Blackstrap
1 bsp Rich demerara syrup 2:1
1 ds Bitters
Instructions

Stir and strain over ice. Garnish with an orange twist.

Notes

Creator recommends Old Forester 100-proof bourbon and Fee Bros. Barrel-Aged Bitters.

YieldsDrink
Year
2010
Authenticity
Authentic recipe
Creator
Joseph Swifka, Lani Kai, New York, NY
Source reference

WSJ 3/5/11
http://online.wsj.com/article/SB100014240527487046155045761725140582069…

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Good, but I’m not sure the Cruzan and the bourbon do much for each other
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Dan commented on 3/23/2011:

I received a message from Julie Reiner. "... I did not create the Black Pearl. It was created by my former head bartender at Lani Kai. His name is Joseph Swifka."

Bitter Mai Tai

1 1⁄2 oz Campari
3⁄4 oz Jamaican rum, Smith & Cross
1 oz Lime juice
3⁄4 oz Orgeat
1⁄2 oz Curaçao
1 spg Mint (as garnish)
Instructions

Shake and strain into an Old Fashioned glass over crushed ice, garnish with a mint sprig.

YieldsDrink
Authenticity
Authentic recipe
Creator
Jeremy Oertel, Brooklyn's Dram, NY
Source reference

WSJ 3/5/11
http://online.wsj.com/article/SB100014240527487046155045761725140582069…

Curator rating
5 stars
Average rating
4 stars
(53 ratings)
From other users
  • Undrinkably sweet as-written.
  • Boozy, wonderful, tiki like.
  • This is awesome. The bitterness pairs so well with the sourness and the hogo of the S&C.
  • A bit on the sweet side with Campari, but in the category of sweet drinks, excellent.
  • Drinking this variation almost makes the pain from the cold headache one of the ingredients... and it somehow makes the drink more delicious. This is the best variation on a classic I've ever had.
  • Very interesting, tasty. Was almost out of Campari. did some research and sub'ed a bit. Will try again when I have campari
  • Cynar
  • Try with 1 oz rum
  • Sweet, then quite bitter and dry, with hogo everpresent. Nearly too bitter but the finish is intriguing.
  • (scant) 1.5 Cynar/1 oz Doorly's 5/.75 Dillon Rhum/.75 Homemade Orgeat/.75 lime/.25 Creole Shrubb. Wow. Almost like tropical punch. Really good. Mint garnish is important.
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Interesting drink! I thought it would be too sweet given the ratio of sweet to sour, but the bitterness balances everything out nicely. Fairly bitter, but also super-smooth. I'm a fan.

Dan commented on 8/17/2012:

This is a fabulous cocktail -- a modern Hall of Fame contender. You have to get your head around the Italian amaro + tropical flavors juxtaposition. Once your mind settles down, it's a wonderful combination of flavors. The Smith & Cross is essential to have enough funk (and alcohol heat) to pull it off. It is a touch sweet, but even I (the hater of all overly-sweet drinks) love is as written. You could up the lime a bit, or scale back the Curacao, if desired.

Agree. It's my wife's absolute fave; I have to make it at least three times a week. Five stars all the way.

Tried this tonight, and really liked it. I'd agree that it's unbalanced toward the sweet side (Campari + orgeat + curacao is a lot of sweet!) - I think that the next try will be with 1/4 curacao and 1/4 Ango orange to cut the sweetness, which should also enhance the bitter of the Campari somewhat.

Thanks,

Zachary

A party hit! Just the right amount of bitter from the campari. I subbed out the curaçao with grand marnier.

Really nice. Tried it with both the campari and the cynar. Cynar version edged out the campari version in our household. I used Pierre Ferrand dry curacao as well. 

Good stuff. Made with Appleton Estate, PF dry curacao, and Gran Classico. For shaking I picked a couple pineapple sage leaves off my plant and threw them in the shaker.

Cucumber Collins

2 oz Rum
1 oz Lime juice
1 t Simple syrup
2 oz Cucumber soda, Dry Soda
Instructions

Combine first three ingredients in a Collins glass. Fill with ice and stir to chill. Top with ice. Top with cucumber soda. Carefully stir to mix. Garnish with a sprig of basil.

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Secret Tequila

1 1⁄2 oz Reposado Tequila
3⁄4 oz Lime juice
1⁄2 oz Maraschino Liqueur
1 ? Egg white
Instructions

Dry shake, wet shake, serve up, peychaud bitters dropped on top and swirled

YieldsDrink
Year
2009
Authenticity
Your original creation
Creator
Ken Arbuckle, The Doheny, Los Angeles
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Don't go overboard with bitters.
  • add elder
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Mexican Dessert Cocktail

2 oz Reposado Tequila
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Averna
1⁄4 oz Chocolate liqueur, Godiva liqueur
1 t Mezcal
Instructions

Shake, serve up, orange twist

YieldsDrink
Year
2009
Authenticity
Unknown
Creator
Ken Arbuckle, The Doheny, Los Angeles
Curator rating
Not yet rated
Average rating
2.5 stars
(4 ratings)
From other users
  • sweeter, after dinner drink
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London Briar

2 oz Gin, Martin Miller's
1⁄2 oz Framboise
1⁄2 oz Lime juice
1⁄4 oz Maraschino Liqueur
1⁄4 oz Herbal liqueur, Green Chartreuse
Instructions

Shake, serve up

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • An adult's lemonade. Subbing in cherry Heering for Luxardo didn't work too well, but better than leaving it out and going with a cherry. Subbing in mezcal for the cherry flavor did not work.
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Marseille

2 oz Dry vermouth
1⁄4 oz Lemon juice
1⁄4 oz Simple syrup
2 ds Orange bitters
Instructions

Shake with ice and strain into a cocktail glass. Garnish with a knot of lemon peel.

YieldsDrink
Year
2010
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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Paul's Swizzle

1 1⁄2 oz Dark rum, Flor de Caña 7
1⁄2 oz Cynar
1⁄2 oz Aperol
1⁄2 oz Lemon juice
1 ds Bitters, Angostura
2 oz Ginger beer, Barritt's
Instructions

Stir all ingredients except Barritt's with ice in a shaker. Strain into a Collins glass full of crushed ice. Swizzle for 15 seconds, top with Barritt's and stir in gently.

Notes

Meant to extend both the sweetness of the Barritt's (rum and Cynar) and the citrus aspect (Aperol and Lemon).

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
zpearson
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • An gentle introduction to Italian amari (bitter liqueurs) in a dark and somewhat stormy context. I could not bring myself to swizzle the carbonated drink for 30 seconds, so I mixed gently. — ★★★★
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