The Lux

2 part Rye
1 part Averna
1⁄2 part Maraschino Liqueur
1 twst Orange peel (as garnish)
Instructions

Shake, strain, rocks, lowball, garnish

Notes

Also similar to Chris Amirault's Arthur Aveue, which uses 2 : 1/2 : 1/2 ratios.

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
Similar cocktails
  • Five Families — Rye, Averna, Navy strength rum, Maraschino Liqueur
  • Black Hook — Rye, Sweet vermouth, Averna, Bitters, Maraschino Liqueur
  • The Front Street — Rye, Ramazzotti, Sweet vermouth, Maraschino Liqueur, Maraschino cherry
  • Free Fallin' — Bourbon, Campari, Averna, Maraschino Liqueur, Orange peel
  • Spanish Harlem — Añejo tequila, Sweet vermouth, Bitters, Maraschino Liqueur

Is this correct the drink should be shaken not stirred? Tried it both ways and both are enjoyable though I prefer the stirred version in lowball glass with large cube of ice. 


Tuesdays with Mole

1 oz Cognac (VSOP)
3⁄4 oz Averna
1⁄2 oz Lemon juice
1⁄2 oz Demerara syrup
6 dr Bitters, Bittermens Xocolatl Mole (as garnish)
Instructions

Dry shake, shake with ice, strain, straight up, coupe, garnish with bitter and thin straw

Notes

Damon's instructions: "Shake with large cubes, after 5 seconds, stop, and hand the shaker to the nearest attractive woman, let her shake it for another 10 seconds. Trust me. Strain into a coupe or footed sour glass. Drop 5-6 drops of Bittermen's Xocolatl Mole bitters on top of foam and run a thin straw through them."

YieldsDrink
Year
2008
Authenticity
Unknown
Creator
Damon Dyer, Lani Kai, Manhattan, NY, for an Averna competition in Sicily
Curator rating
Not yet rated
Average rating
3 stars
(7 ratings)
From other users
  • Made with Goslings 151, the egg white coagulated. Try Cruzan blackstrap. Also used Luciano. — ★★★
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  • Lucky Fool — Brandy, Licor 43, Dry vermouth, Peychaud's Bitters, Citron liqueur, Lime juice
  • Novecento — Cognac, Sweet vermouth, Campari, Maraschino Liqueur, Bitters, Peychaud's Bitters, Lemon juice, Lemon peel
  • Starfish & Coffee — Bourbon, Aperol, Coffee Pecan Bitters, Lemon juice, Egg white, Blackberry preserves, Star anise, Grade B maple syrup

I saw a similar recipe that I made tonight that had equal parts (.75 oz) Averna, Cognac, Appleton Estate, lemon juice and simple.  I used demerara and cut it to .5oz.  The recipe also called for chocolate bitters but I used mole bitters. I thought it was lovely.  A less funky Art of Choke.


Fernet Flip

Instructions

Dry shake, add ice, shake like hell, chilled wine goblet

YieldsDrink
Year
2009
Authenticity
Unknown
Creator
Paul Clarke, based off a Violet Hour recipe
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Used Fee Bros. Aztec Chocolate bitters -- worked great. Reminiscent of a peppermint mocha, so after the first sip I grated a coffee bean over top, which really elevated it.
  • Use chocolate bitters — ★★★★
  • Swapped in Bittermens Xocolatl Mole bitters for other bitters and C de C for simple s. Tried 1 Xoc and .5 Hell for bitters. Better. 4.5
  • The balance between the Fernet and Carpano is so elegant and I really enjoy the subtle yet persistent Fernet flavor. I've been into another version with Bittermens Xocolatl Mole bitters which I like a lot.
  • Light on the bitters
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  • Fernet "Milkshake" — Fernet Branca, Coffee liqueur, Crème de Cacao, Bitters, Cream, Egg white
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Dan commented on 2/07/2011:

Improved attribution; added garnish and glassware.


Planet of the Apes

Instructions

Shake w ice. Tall glass.

YieldsDrink
Authenticity
Unknown
Source reference

Beachbum Berry Remixed

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
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Star Fizz

1 1⁄2 oz Gin
1 oz Cassis
1⁄2 oz Lime juice
Instructions

Collins glass

Notes

Just an easy sparkling cocktail for a diverse crowd. Adjust the cassis & sparkling water according to taste, and you've got something for everybody.

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
Similar cocktails

Used 3/4 oz cassis and 3 oz soda water which seemed like a good ratio. A little simple, but an easy drink.


Variable High Cloudiness and Gusty Winds

1 1⁄2 oz Dark rum
3⁄4 oz Lime juice
3⁄4 oz Cynar
3⁄4 oz Ginger syrup
1 ds Blackstrap molasses (as garnish)
Instructions

Shake, strain, straight up, coupe, garnish with molasses. For ginger syrup: juice ginger and mix 1:1 with simple syrup

Notes

Juice ginger and mix 1:1 with simple syrup

YieldsDrink
Year
2009
Authenticity
Unknown
Creator
Tim and Elizabeth Dahl, Nostrano, Madison, WI
Curator rating
Not yet rated
Average rating
4.5 stars
(11 ratings)
From other users
  • Great combo, but I'll probably cut the lime and make a stronger ginger syrup next time.
  • Love. Joined this site to save this drink.
  • Made w/ powerful fresh ginger syrup and this was really great. With Domaine it would have been a very different (and weaker) drink. 3.5★
  • Good winter drink.
  • Sub'd Canton for ginger syrup. Delicious. — ★★★★★
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  • Bodhicitta — Coconut rum, Cynar, Egg white, Ginger syrup, Lime juice, Cayenne pepper, Ginger
  • Raspberry Punch — Green tea, Pomegranate juice, Sugar, Water, Lemon juice, Raspberry syrup, Lemon, Lactart

Heering Flip

Instructions

Dry shake, shake with ice, strain, low-ball, ice chunk, garnish 3 drops bitters

Notes

The Beta Cocktails version has no salt and no garnish.

YieldsDrink
Year
2010
Authenticity
Authentic recipe
Creator
Maks Pazuniak, Beta Cocktails
Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
From other users
  • Good, rich. I think an ounce or two of stout might improve it.
Similar cocktails
No similar cocktails found.

So why not try something from Beta Cocktails - it's seasonally appropriate, I adore the bitters, and the raw egg's just a bonus. Made with Luxardo's Sangue Morlacco (it was either that or Maurin Quina, and I didn't want to pile on the bitterness).

So, on the obvious side, the bitters drive the drink. and the cherry is a nice counterweight and again, an obvious pair for the chocolatey bitters. Weirdly enough, it's a bit on the simple side, but well thought out. I think round 2 with this will be adding 1/4 oz of Lemon Hart 151 and a Luxardo cherry or 2 garnish (to reinforce the cherry flavor between sips).

Thanks,

Zachary


Dan commented on 12/13/2011:

Curated to add the pinch of salt. Thanks bza, for pointing this out.


Twentieth Century Cocktail (Meletti)

1 1⁄2 oz Gin
3⁄4 oz Aromatized wine, Cocchi Americano (or Lillet)
1⁄2 oz Amaro Meletti
3⁄8 oz Lemon juice
Instructions

Shake, strain, straight up, cocktail

Notes

Inspired by the chocolate flavor of Meletti.

YieldsDrink
Year
2010
Authenticity
Altered recipe
Creator
Dan Chadwick
Curator rating
Not yet rated
Average rating
4 stars
(22 ratings)
From other users
  • 20th Century variation
  • Chocolate and lemon is a little weird.
Similar cocktails
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Nice drink. I have a suggestion for the variation's name: "Venti Secolo" ('Twentieth Century' in Italian and it sounds cool).


I've never had creme de cacao but I really love this version with meletti- lots of chocolate flavor without a lot of sweetness. Such a great idea, thank you!


My expectations for this drink were high; it was rated 5 by seven people. I made one minor change, reducing the lemon juice from 3/8 oz to 1/4 oz. I did this because over the years I found that the requisite amount of lemon juice for a given cocktail recipe was too much for my taste buds, so I generally reduce the amount of lemon juice by 40 to 50%. The result is--for me--a satisfactory cocktail. When I reduced the lemon juice here, I was left with a pleasant cocktail that I rated as 4.0.

Later, I found in my refrigerator a pink lemon described as having a "tangy taste." So I tried it, using 3/8 oz of juice. I was pleasently surprised; it did not have as bitter a taste as the traditional lemon. This libation I rated as 4.5.By the way, I used two dashes of the mole in both variations; I like a chocolate taste!.

The next time I try this cocktail, I will use a Meyer lemon, which is shaped like a lemon, but its peel is orange in color and it has a less bitter taste. I will comment on the outcome of using a Meyer lemon, Some will wonder why am I doing all this? Good question! The reason is that I know I am not the only person who finds the requisite amount of lemon juice is too much, and even a small reduction is not entirely satisfactory. So, I am exploring other avenues as an alternative to the lemon when a cocktail recipe calls for lemon juice. Who knows--maybe the Nobel Peace prize!


Tommy Appleseed

Instructions

Stir all but bitters; strain; bitters on top.

YieldsDrink
Year
2010
Authenticity
Unknown
Creator
Chris Amirault, eGullet
Source reference
Curator rating
Not yet rated
Average rating
4 stars
(21 ratings)
From other users
  • A little too sweet.
  • Great cocktail, extremely well balanced, use 100 Proof Apple Brandy. I used half Laphroag 10 and half Asyla (Compass Box) for the scotch and a mix of Ango, Fee Bros, and Regan's orange bitters (1:1:1). — ★★★★★
  • Strong spice from the old tom. Actually needs the sugar. Interesting. Slow drinking. — ★★★★
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  • Yvonne's Toronto — Calvados, Genever, Santa Maria al Monte, Bitters, Demerara syrup, Nutmeg
  • Angel Face — Gin, Calvados, Apricot liqueur
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Great cocktail, extremely well balanced, use 100 Proof Apple Brandy. I used half Laphroag 10 and half Asyla (Compass Box) for the scotch and a mix of Ango, Fee Bros, and Regans for the orange bitters (1:1:1).


The Getaway

1 oz Virgin Islands Rum, Cruzan Blackstrap
1⁄2 oz Cynar
1⁄2 oz Simple syrup
Instructions

Shake, strain, straight up, chilled cocktail glass

The Getaway on the rocks
©2010 Kindred Cocktails
YieldsDrink
Year
2010
Authenticity
Unknown
Creator
Derek Brown The Passenger/Columbia Room, Washington, D.C
Curator rating
Not yet rated
Average rating
4.5 stars
(26 ratings)
From other users
  • I would have liked a little more bitterness - less simple syrup or more cynar. — ★★★★★
  • Drink creator Derek Brown has also specified this recipe w/ boozier Cynar 70 and a pinch of salt. https://www.washingtonpost.com/recipes/getaway/16018/
  • Too much lemon! I halved the lemon and used cinnamon syrup - delish!
  • First attempt made w/ 3/4 oz Meyers, 1/4 oz Cruzan Blackstrap — ★★★★
  • Bitter, sour, with strong molasses flavor — ★★★★★
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Made with brown sugar syrup. Almost TOO delicious. Definitely making again and again.


Made as directed.  Reminds me of sophisticated Italian (lemon) ice.  I like a nice tart drink like this one.