Lipspin

1 1⁄2 oz Blanco tequila
3⁄4 oz Cynar
3⁄4 oz Sloe gin
1 Maraschino cherry (as garnish)
Instructions

Stir, strain, straight up, coupe, garnish

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Phil Ward, Mayahuel, New York, NY
Source reference

http://www.foodandwine.com/recipes/lipspin-cocktails-2011

Curator rating
Not yet rated
Average rating
3.5 stars
(18 ratings)
From other users
  • Used Hayman's sloe gin and Jose Cuervo that someone gifted me.Composition seemed fine but I just didn't personally take to the drink, probably because of the tequila I used. The cynar came through on the finish.
  • Cheap sloe gin was redeemed by nice tequila.
  • Complex, with enough bitterness to pull off the lack of acid. Made with reposado, which seemed fine. A sharper, more peppery blanco might be even better. — ★★★★
Similar cocktails
mahastew commented on 3/02/2012:

I feel like it needs a little spice to cut the cough-syrupiness of the sloe gin, like if you cut the amount of Cynar by half and add the same amount of Punt e Mes. Will try that.

Dan commented on 3/02/2012:

What sloe gin are you using? I find the Plymouth pretty far from cough syrup.

mahastew commented on 3/02/2012:

OK, you got me. Not Plymouth. I'll have to give it a try with that, too.

Dan commented on 3/02/2012:

I haven't tried it, but The Bitter Truth also makes a good one -- reportedly a bit more bitter than Plymouth. I'm not familiar with any others that are worth drinking. The Plymouth sloe gin is a challenging flavor -- definitely not like cherry cough syrup.

Zachary Pearson commented on 3/02/2012:

Plymouth and TBT are the good ones, with TBT being more bitter. Like most things, cheap sloe gin is bad sloe gin - they're usually flavored instead of infused, and full of sugar.

Thanks,

Zachary

christina in tacoma commented on 3/20/2012:

This sounded interesting, but I think it really needs some acid. May give it a try again next time I am stumped by what to do with my sloe gin; I used the Bitter Truth.

Far East Algonquin

1 oz Rye, Bulleit
1⁄2 oz Lemon juice
1⁄2 oz Pineapple juice
1⁄8 oz Simple syrup (2:1)
1 Cardamom (green)
1 dr Bitters, Angostura
Instructions

Muddle the green cardamom pod with the sugar syrup. Add remaining ingredients and ice, shake, and double strain into a cocktail glass. Garnish the foam from the pineapple juice with a drop of Angostura Bitters.

Yields Drink
Authenticity
Authentic recipe
Creator
Ryan Fitzgerald of San Francisco's Beretta
Source reference

http://cocktailvirgin.blogspot.com/2011/08/far-east-algonquin.html

Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
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Dolores no.4

1 1⁄2 oz Bison grass vodka
1⁄6 oz Simple syrup
1 wdg Lime (squeeze and drop)
3 ds Rhubarb bitters, Brooklyn Hemispherical Bitters Rhubarb
1 ds Apple bitters (Todd Thrasher's)
1⁄3 oz Crème de Manzana, Briottet
1⁄3 oz Aromatized wine, Lillet Blanc
1 bsp Aromatized wine, Lillet Blanc (Float)
Instructions

Shake and dump into double old fashioned. Float Lillet Blanc

Notes

Work in Progress. Garnish missing..

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Jonny Almario, Hawthorn Lounge, Wellington
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Rooty Cane — Navy strength rum, Pineau des Charentes, Suze, Pineapple rum, Maraschino Liqueur, Peychaud's Bitters
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Lady Fae

1 1⁄2 oz Rye, Rittenhouse 100
1⁄2 oz Bourbon, Buffalo Trace
1⁄2 oz Rich demerara syrup 2:1
1⁄4 oz Sherry, Lustau Dry Amontillado
1 wdg Strawberry (with cracked pepper and 1ds balsamic)
Instructions

Build over crushed iced. Garnish

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Jonny Almario, Hawthorn Lounge, Wellington
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • I really wanted to like this. It's just too sweet. I tried again with 1/4 rich demerara, but didn't help it much.
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  • Pompeii — Bourbon, Brandy, Madeira, Lime bitters, Cardamom bitters, Rich simple syrup 2:1
  • Humbug — Rye, Cognac, Port, Meyer lemon juice, Simple syrup, Meyer lemon zest, Citrus fruit
  • Boss Lady — Bourbon, Cognac, Coffee liqueur, Pedro Ximénez Sherry, Aphrodite bitters, Demerara syrup
  • Rye Witch — Rye, Strega, Palo Cortado Sherry, Orange bitters, Sugar cube, Orange peel
  • McKittrick Old Fashioned — Bourbon, Pedro Ximénez Sherry, Bitters, Brandied cherry

Rusty Automaton

1 1⁄2 oz Rye, Rittenhouse 100
1⁄6 oz Bourbon, Buffalo Trace
2 ds Bitters, Bittermens Xocolatl Mole
1⁄2 oz Cherry Liqueur, Cherry Heering
1 twst Orange peel (Garnish)
Instructions

Throw. Strain over fresh rocks in a double old fashioned. Garnish

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Jonny Almario, Hawthorn Lounge, New Zealand
Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
From other users
  • Made with Evan Williams. Pretty well balanced, but the flavor combo isn't as exciting as I anticipated.
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lesliec commented on 10/12/2013:

Tasty - just the thing after a steampunk convention. I got a taste of coconut from somewhere.

Watching one of my favourite barmen make this, I suspect 'throw' means pour from one glass/shaker to another a couple of times.

Jonny commented on 10/13/2013:

Glad you enjoyed it. Yes, you are right re: "throw" I think some people use "roll" too?? Guess it's the halfway point between stirring or shaking.

MOJO1229 commented on 9/17/2016:

I love a good bourbon or rye drink, and this one is very drinkable. It's a good "after work but before dinner" drink. And it's one that is great in the evening after dinner. I'm not sure why the small amount of bourbon--maybe just to appease bourbon drinkers. Regardless, it's a great drink and one that deserves to become a favorite across the U.S.

Addendum: It's several months later, and I decided to try the "Rusty Automaton" again--only now with a little more Bourbon. This time I added 1/4 oz of Jim Beam black label. If my memory is correct, the drink is a tad better with a tad more Bourbon. As much as I enjoy Bourbon, I believe more than !/4 oz Bourbon is asking for trouble. Right now, both the Rye and the Bourbon come through; but with a greater amount of Bourbon, the rye's taste would be compromised. Originally I rated this cocktail at 4.0, but with the small increase in Bourbon (from 1/6 oz to 1/4 oz), I now rate the "Rusty Automaton" at 4.5. Enjoy this and other cocktails, but drink responsibly.

Dolores no.5

1 1⁄2 oz Gold rum, Havana Club Reserva
1⁄6 oz Gunpowder Rum, Smoke 'n Oakum's
2 twst Orange peel (express & drop)
1⁄6 oz Sherry, Lustau East India Solera
3 ds Rhubarb bitters, Brooklyn Hemispherical Bitters Rhubarb
1⁄3 oz Coffee liqueur, Coffee Heering
1⁄6 oz Grenadine (homemade)
1 dr Clove tincture (homemade)
1 twst Orange peel (garnish)
Instructions

Stir over ice and strain into prechilled coupe. Garnish

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Jonny Almario, Hawthorn Lounge, New Zealand
Curator rating
Not yet rated
Average rating
Not yet rated
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  • As The Seasons Grey — Rye, Bourbon, Coffee liqueur, Bitters, Maple syrup, Orange peel
  • Back Stop — Bourbon, Amargo-Vallet, Coffee liqueur, Orange peel
  • The Aztec Snow — Bourbon, Crème de Cacao, Galliano, Aztec Chocolate bitters, Egg white, Nutmeg

Dolores no.3

2 oz Cachaça
4 ds Islay Scotch, Laphroaig
1⁄4 oz Crème de Figue, Briottet
1⁄4 oz Aromatized wine, Dubonnet Rouge
2 twst Lemon peel (express & drop)
1 rinse Absinthe
1 dr Peychaud's Bitters (garnish)
Instructions

Stir over ice then strain into rinsed and prechilled coupe. Garnish

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Jonny Almario, Hawthorn Lounge, New Zealand
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Equinox Cocktail — Blended Scotch, Cachaça, Bitters, Passion fruit syrup, Orange peel

Dolores no.1

2 oz Cognac
1⁄4 oz Crème de Coing, Briottet
2 ds Orange bitters, Regans' orange bitters
1 rinse Bourbon, Buffalo Trace
1 twst Lemon peel (express and discard (garnish))
Instructions

Stir over ice then strain into prechilled double old fashioned. Garnish

History

Part of the Dolores series of cocktails

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Jonny Almario, Hawthorn Lounge, New Zealand
Curator rating
Not yet rated
Average rating
Not yet rated
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Dolores no.2

1⁄2 oz Overproof rum
1 oz Rye, Rittenhouse 100
1⁄3 oz Crème de bergamote, Briottet
1⁄6 oz Amaretto
1⁄6 oz Bourbon, Buffalo Trace
1⁄6 oz Orgeat
1 oz Lime juice (< less if needed)
1 ds Rich demerara syrup 2:1
2 ds Hot sauce, Tabasco
1 spg Mint (Garnish)
Instructions

Shake over ice then serve in a collins over freshly cracked ice. Garnish

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Jonny Almario, Hawthorn Lounge, Wellington, New Zealand
Curator rating
Not yet rated
Average rating
Not yet rated
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Silver & Sand

1 oz Scotch, Glenmorangie (Infuse with ginger and lemon tea!)
1 oz Lemon juice
1 oz Aromatized wine, Lillet Rouge
1 oz Cherry Liqueur, Cherry Heering
1 part Egg white
3 ds Grapefruit bitters, Bitter Truth Grapefruit
Instructions

Combine all ingredients, shake and fine strain into a coupe. Garnish with lemon twist!!

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
TJ Vytlacil, Blood & Sand
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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