On the Night You Were Born

2 oz Rye, Wild Turkey
1⁄2 oz Sherry, Lustau
5 dr Absinthe, Lucid
3 dr Bitters, Angostura
Instructions

Combine over ice, stir, strain into chilled rocks glass. Garnish with flaming orange peel.

Picture of On the Night You Were Born
2011 Kindred Cocktails
Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Sandy Levine- The Oakland Art Novelty Company
Curator rating
Not yet rated
Average rating
Not yet rated
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Boston Cocktail

3⁄4 oz Gin
3⁄4 oz Apricot liqueur, Rothman & Winter
3⁄4 oz Lemon juice
1⁄4 oz Grenadine
Instructions

Shake and strain.

Yields Drink
Authenticity
Unknown
Source reference

Savoy Cocktail Book, by way of
http://www.alpenz.com/images/downloads/recipes%2030oct2008.pdf

Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
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Casey commented on 10/03/2011:

(Made with pomegranate molasses for grenadine)

hm. I liked what is going on here - I'll probably do some fussing with the proportions.

on second thought: I like it just the way it is. I'll make this again.

Steve L commented on 11/30/2017:

Very lovely, floral drink with Plymouth Gin.  Going to try the next one with Beefeater 24...

Mike F commented on 7/15/2019:

Delicious, even when made with a rather strange looking lemon that I filched from my neighbor's tree.

Gin Sour

2 oz Gin, North Shore #6
3⁄4 oz Lime juice
1 oz Simple syrup
1 Egg white
7 dr Bitters, Bittercube Blackstrap (as garnish)
Instructions

Shake with ice, pour with ice into glass. Add 7 drops Bittercube Blackstrap bitters.

Yields Drink
Authenticity
Unknown
Source reference

http://www.atthemeadow.com/shop/index.php?main_page=product_info&cPath=…

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Light and refreshing
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Ti Punch

1 1⁄2 oz Rhum Agricole (Blanc/Unaged)
1 ds Cane syrup (to cover bottom of glass barely)
1 sli Lime (1/4 of a slice)
Instructions

In a rocks glass add cane syrup. Squeeze lime and express oils. Stir to combine. Add crushed ice to fill, top with rhum, and stir briefly. Let the drink stand for a minute, as the ice brings out complex flavors. Obviously, the better the rhum used, the better the drink will be.

History

Closely related to the Daiquiri and the Capirinha. Traditional to the French speaking islands of the Caribbean.

Yields Drink
Authenticity
Authentic recipe
Creator
Traditional
Curator rating
4 stars
Average rating
3.5 stars
(10 ratings)
From other users
  • It's extremely similar to a Caipirinha and I still prefer daiquiris almost any day but the ease of putting this together and the unique features of a good RA earn this one a place in the rotation.
  • Sour Add Demerara?
  • Agricole Blanc, the most unique tasting rum in the world. You can taste the brine of the ocean and the fresh grass of the cane juice. Don't over sweeten this drink...sip slowly and take in the unparalleled flavor. — ★★★★★
  • Used 2:1 turbinado syrup--maybe brown sugar syrup would be an even better sub. Starts pretty good and gets better.
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  • The Trembler — Rhum Agricole, Dry vermouth, Apricot liqueur, Honey, Orange peel
  • Hemingway stirred nonsense — Haitian Rum, Orange vermouth, Dry apricot brandy, Maraschino Liqueur, Bitters, Orange cream citrate, Orange flower water
  • Tropiques — Rhum Agricole, Cognac, Coffee liqueur, Orange bitters, Passion fruit liqueur, Orange peel
Pangolindo commented on 12/27/2022:

The drink is not necessarily chilled.
Many variations are appropriate too.
The one as described in the recipe.
Another, the same without ice. And another version more like a caipirinha, with more lime and with or without ice.

Some recipes allow nearly only peel, not flesh. Small piece, no ice, little syrup. Lot of rhum.

Haut-Medoc

2 oz Rye, Rittenhouse 100
1⁄2 oz Maurin Quina
1⁄4 oz Cassis, L'Heritier Guyot
1⁄4 oz Lemon juice
1 ds Bitters, Bittermens Burlesque (1 dropper-full)
1 rinse White Crème de Cacao, Marie Brizard
1 twst Lemon peel (Expressed, garnish)
Instructions

Rinse coupe with Creme de Cacao. Shake all ingredients for 20 seconds (you're looking to have a bit more dilution than normal to bring out the woodyness of the Cassis) except garnish and double strain into coupe. Express long twist of lemon peel and rest across the drink.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
zpearson
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • Very good! Well Balanced. Great use of some rare ingredients that I happen to have on hand.
Similar cocktails
  • Valentine Cocktail — Rye, Maurin Quina, Kirschwasser, Bitters, Lemon juice
  • Rhube Rye — Rye, Maurin Quina, Lavender bitters, Rhubarb syrup, Lavender, Maraschino cherry
  • Revelation — Rye, Fernet Branca, Sweet vermouth, Orange bitters, Cherry
  • BataBing — Overproof bourbon, Dry vermouth, Bitters, Grenadine
  • Rob's Sonny, Roy — Scotch, Sweet vermouth, Orange bitters, Cranberry shrub
Rob Marais commented on 4/09/2011:

This is really intriguing. I've never seen the Maurin Quina before and will definitely look for it. I'm wondering what would happen if Cherry Heering or Combier Rouge were substituted for the cassis here.

Zachary Pearson commented on 4/09/2011:

I tend to think about cocktail development in terms of flavor or aroma accords. In this cocktail, I was thinking about the bitters first - they're fruity, with a chile spicyness and typical bitter notes. That led me to Cassis, which is fruity + a woody bitterness, which led me to Rye, which has a green, woody bitterness as well. Maurin Quina is cherry + almond + some interesting bitter notes, and the rinse of Creme de Cacao is meant to mimic the 20th Century cocktail, as well as to tie in and harmonize the other flavors, all of which go well with chocolate. This is still in the theoretical phase, as Maurin Quina is a special order only thing where I live ;) 

But to answer your question... I think that other cherry liqueurs might be a good substitition, as long as they have a bitterness to them. You might also want more lemon juice in the cocktail to make up for the loss of acidity in the cherry liqueurs.

Zachary Pearson commented on 4/22/2011:

So I'm busy today. My likker store actually sourced a bottle of Maurin Quina for me, and I made the drink as written (the bitters are dropper instead of dash). I like this, if I do say so myself. It tastes like a good left bank Bordeaux in a weird way, with woody notes forward, cassis and red fruit in the midpalate, then the bitterness of the Maurin Quina mixed with the chile-accented bitters on the finish. I think a bit of extra shaking is a good thing as it brings out the brambly Cassis more.

Viva La Frida

1 1⁄2 oz Mezcal, Del Maguey Vida
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Burnt sugar syrup
1 1⁄4 oz Grapefruit juice
1 ? Orange Mint (about a handful)
1 twst Grapefruit peel
4 spg Orange Mint
Instructions

1. Get your trusty lewis bag and start crushing ice

2. Muddle mint with juice & burnt sugar syrup

3. Add Ice and fill up the whole cup

4. Add Mezcal and Cointreau

Stir it around and garnish with Orange Mint and grapefruit twist

I like to wack the mint on my hand to "wake" up the oils before I garnish about 4-5 sprigs tie the twist around the mint and that also looks nice

Notes

Orange mint is somewhat similar borage ("Real" Pims cup stuff)

Yields Drink
Authenticity
Your original creation
Creator
Jamie Walsh, Bar Manager at Stoddard's Fine Food & Ale, Boston MA
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Oaxacan Daisy — Mezcal, Triple sec, Meyer lemon juice, Meyer lemon peel
  • Pamplemousse au Poivre — Mezcal, Pamplemousse Rose, Pepper liqueur, Grapefruit bitters, Lemon juice
  • Arena y Sangre — Mezcal, Visciolo, Cherry Liqueur, Orange bitters, Orange juice, Lemon juice, Orange peel
  • CliveOsaurus — Mezcal, Triple sec, Ancho Reyes chile liqueur, Blue Curaçao, Lime juice, Salt
  • Literary Agent — Japanese Whisky, Maraschino Liqueur, Yuzu juice, Grapefruit juice, Rich demerara syrup 2:1, Grapefruit peel

A Royal Union

1 oz Calvados
1 oz Averna
1⁄2 oz Walnut Liqueur, Nux Alpina
1⁄2 oz Amaro Nonino
2 ds Bitters, Bittermens Xocolatl Mole
Instructions

Stir, strain, straight up, cocktail glass

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Carrie Cole, Craigie on Main, Cambridge, MA
Source reference

http://www.cocktailchronicles.com/2010/12/06/6030-23-25-three-rounds-wi… with thanks to eGullet's Dan Perrigan

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Reduce to one dash bitters After dinner
  • Very sweet as written. Added 1 oz Fino sherry, which balanced the sweetness. Next time I'd flip the Averna and Nonino, and reduce the Nux Alpina to 1/4 and add 1/2 oz fino sherry. — ★★
Similar cocktails
g28 commented on 3/01/2017:

Quite tasty, but I'd cut the bitters to one dash, otherwise it overwhelms the other ingredients.

December Morn

1 1⁄2 oz Rum, Flor de Caña
1⁄2 oz Apple brandy, Lairds
3⁄4 oz Grenadine
1⁄2 oz Lemon juice
1 Egg white
1 pn Cinnamon
Instructions

Dry shake all through egg white. Add ice then shake again. Strain into coupe/martini, garnish with grated cinnamon.

Yields Drink
Authenticity
Authentic recipe
Creator
Jane Danger at El Cobre in New York.
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • A little sweet but definitely a crowd pleaser.
  • Would make a great Christmas cocktail.
Similar cocktails
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  • The Jake Barnes — Applejack, Bitters, Grenadine, Lemon juice, Pineapple juice, Pineapple
  • Ginger Strawberry Rumble — Rum, Ginger liqueur, Strawberry, Lemon juice
  • Fireman's Sour — Light rum, Lime juice, Grenadine, Sugar

December 5th Cocktail

2 oz Ginger liqueur, Domaine de Canton
1 oz Brandy
1⁄2 oz Lemon juice
1 ds Bitters, Bitter Truth Repeal Day
Instructions

Shake, strain, serve up, garnished with strip of lemon zest.

Yields Drink
Authenticity
Your original creation
Creator
Derek Brown, Columbia Room, Washington, DC
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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  • Midnight Snack (Angostura) — Rye, Ginger liqueur, Bitters, Demerara syrup, Lemon juice, Egg white, Nutmeg
  • Bright 'n' Early — Jamaican rum, Aperol, Ginger syrup, Lime juice
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Smoked Anise

2 oz Vodka, Sobieski
1⁄2 oz Anisette, Marie Brizard
1⁄8 oz Whiskey, Laphroaig 10
1 Star anise (as garnish)
Instructions

Stir 15 seconds, julep strain, straight up, cocktail glass, garnish with floating star anise.

Notes

"A spicy and smoky drink that would work well at a fall or winter get-together"

History

"This drink was designed for the Marie Brizard 2008 Cocktail Competition just as I was working on new drinks for the fall. I liked the strong Anise flavor I got from Sobieski vodka and highlighted it with the Anisette, which also highlighted the sweetness from the rye in the vodka. To complement it all, I added
just a touch of smoke from Laphroaig and left it at that. The drink is nice and simple with great flavors that are normally challenging in cocktails (anise and smoke)." -- H Joseph Ehrmann

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
H. Joseph Ehrmann, Elixir, San Francisco, CA
Source reference

http://www.grouprecipes.com/78064/spicy-smoky-anise-martini-cocktail.ht…, correspondence from creator to Kindred Cocktails

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • 1/4 oz. whiskey
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Dan commented on 3/27/2011:

I have sought confirmation for Elixir about the name, ingredients, history, and attribution for this cocktail. This is obviously not a relative of a true Martini and perhaps has a better name.

Dan commented on 3/29/2011:

H. Joseph Ehrmann kindly wrote back with the original recipe, notes, and an aritcle from November 30, 2008 in the New York Times where it was featured. I have updated the recipe's name, history, date, and reference to reflect these source references.

mokidugway commented on 4/01/2011:

Thanks, Dan, for doing that, and thanks to H. Joseph Ehrmann.

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