Nardini Mint Julep

2 oz Bourbon
1⁄2 oz Amaro Nardini
1⁄4 oz Simple syrup
6 lf Mint
Instructions

Smack mint, add all ingredients to an old fashioned glass, stir, add crushed ice, stir, finish with additional Nardini float.

Yields Drink
Authenticity
Altered recipe
Creator
Filip Jach
Source reference

http://www.adventuresincocktails.com/2010/11/08/amaro-nardini-mint-jule…

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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Historic Core Cocktail

1 1⁄2 oz Rye, Rittenhouse 100
1⁄2 oz Apple brandy, Lairds (bonded)
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1 ds Bitters, Angostura
Instructions

Stir, strain, cocktail glass, lemon peel garnish

Yields Drink
Authenticity
Authentic recipe
Creator
John Coltharp, Seven Grand, LA
Source reference

Left Coast Libations p. 19

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Greater than the sum of its parts
  • The Punt e Mes variation makes for a slightly more complex drink.
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September Sour

2 oz Bourbon, Buffalo Trace
3⁄4 oz Lemon juice
3⁄4 oz Lime juice
1 1⁄4 oz Simple syrup (Lemon Peel and Peppercorn)
1⁄4 oz Maraschino Liqueur, Luxardo
2 ds Hellfire Habanero Shrub, Bittermens
Instructions

Shake and strain into a chilled, nondescript glass of your choice. No garnish.

Notes

I've been known to use a half dropper's worth of the habanero shrub per drink...only for those who have a high tolerance for heat.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Sam Karachi
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Brown Derby

2 oz Bourbon, Eagle Rare 10
1 oz Grapefruit juice
1 spl Honey syrup (1:1)
Instructions

Shake on ice, serve up in a cocktail glass

History

This was the "house" cocktail at the Brown Derby restaurant

Yields Drink
Authenticity
Authentic recipe
Curator rating
Not yet rated
Average rating
3.5 stars
(17 ratings)
From other users
  • Used 3/4 grapefruit, 3/4 honey syrup. End result was...meh.
  • Not bad, but kind of tastes like the sum of its parts.
  • Use 1/2 oz Honey syrup 2:1
  • Tastes good but not much more than the sum of its parts. — ★★★
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Bamboo Monk

1 1⁄2 oz Amontillado Sherry, Lustau Dry Amontillado
1 1⁄2 oz Dry vermouth, Dolin
1⁄4 oz Bénédictine
1 ds Orange bitters
1 twst Lemon peel
Instructions

Mix on ice, serve up in a cocktail glass, garnish with a lemon twist.

Yields Drink
Authenticity
Your original creation
Creator
Paul Edlund
Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • 3.5. May need better sherry.
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  • Manzanilla Old Fashioned — Manzanilla sherry, Celery bitters, Vanilla syrup, Orange peel
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  • New & Improved Sherry Cocktail — Palo Cortado Sherry, Bitters, Maraschino Liqueur, Absinthe, Grade B maple syrup
Zachary Pearson commented on 11/26/2011:

Curated to fix the Sherry entry - all Amontillado Sherries are dry, and the brand here is Lustau.

Thanks,

Zachary

Aggravation

2 oz Gin
1⁄2 oz Maraschino Liqueur
1⁄2 oz Lemon juice
2 bsp Cassis
Instructions

Mix gin, maraschino and lemon juice, shake with ice, pour in cocktail glass. "Sink" the Creme de Cassis in the glass

Yields Drink
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
3.5 stars
(12 ratings)
From other users
  • Dry but balanced w/ minimal cloying sweetness from the maraschino. The cassis makes this drink absolutely beautiful in the glass (5★ for looks).
  • Need another ingredient — ★★
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Bohemian Cooler

1 1⁄2 oz Elderflower liqueur, St. Germain
1 oz Rye
3⁄4 oz Lemon juice
2 ds Bitters, Angostura
2 oz Ginger beer
Instructions

Shake over ice. Strain into a Collins glass filled with ice and top with ginger beer. Garnish with lemon wheel.

Yields Drink
Authenticity
Unknown
Creator
Tom Schlesinger-Guidelli of Island Creek Oyster Bar
Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
From other users
  • Too sweet - try 1 oz elderflower.
  • Very easy to drink. Not all that surprising — it tastes like ginger beer + elderflower, but it's a pleasant combo. A bit sweet. The ice helps.
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Bailey

1 1⁄2 oz Gin
1⁄2 oz Grapefruit juice
1⁄2 oz Lime juice
1 t Simple syrup
1 spg Mint
Instructions

The mint should be put in the shaker first. It should be torn up by hand as it steeps better. The gin should be added then and allowed to stand a minute or two. Then add the grapefruit juice and then the lime juice. Stir vigorously with ice and do not allow to dilute too much, but serve very cold, with a sprig of mint in each glass.

Yields Drink
Authenticity
Unknown
Creator
Gerald Murphy
Source reference

http://online.wsj.com/article/SB123698213720424525.html

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Attributed to Gerald Murphy,
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DrunkLab commented on 3/04/2013:

Works well as a Buck (topped with ginger beer).

Cooper Brothers Cocktail

1 1⁄2 oz Bourbon
1⁄2 oz Elderflower liqueur, St. Germain
1⁄4 oz Ginger liqueur, Domaine de Canton
1 twst Orange peel (expressed and discarded)
1 twst Orange peel (as garnish)
Instructions

Long stir, strain, straight up, cocktails, express and discard twist, garnish with fresh twist.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Eric Felton, Wall Street Journal
Source reference

http://online.wsj.com/article/SB123578523945698543.html

Curator rating
Not yet rated
Average rating
3 stars
(11 ratings)
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christina in tacoma commented on 11/12/2011:

The recipe in the link calls for 1/4 oz Canton, not 1/2 oz- typo I suspect. Eric Felten's cocktail.

Dan commented on 11/12/2011:

Curated to correct Canton quantity, update attribution, and write concise instructions.

The Shift Drink

1 1⁄2 oz Rye
3⁄4 oz Ginger liqueur, Domaine de Canton
3⁄4 oz Lemon juice
1⁄2 oz Fernet Branca
Instructions

Shake, strain, cocktail glass, lemon twist.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Jacob Grier, Portland OR
Source reference

http://www.jacobgrier.com/blog/archives/2332.html

Curator rating
Not yet rated
Average rating
3 stars
(10 ratings)
From other users
  • only did 1/4 oz. Fernet; might up the ginger a little bit next time, too
  • Very good. Fernet is present, but subdued. Added another 1/4 oz of Canton to balance the acid and bring out the ginger a touch. A good drink. — ★★★★
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mahastew commented on 4/28/2012:

Quite tart. Reducing the lemon juice to 1/2 oz would probably be good. Otherwise, fantastic.

christina in tacoma commented on 4/29/2012:

I like this better with homemade ginger syrup. I probably won't buy another bottle of Canton when mine is gone since the ginger flavor is just too subdued.

bza commented on 4/29/2012:

Christina, you might want to try King's Ginger - a new ginger liqueur which i think has a much stronger ginger flavor. It's about the same price as the canton so it's not cheap, but i like it for mixed drinks a lot more. That said, ginger syrup (or even really muddled ginger) can often do the trick.

christina in tacoma commented on 4/29/2012:

Thanks for the tip- I'll keep an eye out for the King's. I've never seen it, but Washington state is transitioning to privatized liquor sales, which I hope will translate to better selection...

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