Beacon Hill Sidecar

1 oz Gold rum, Ragged Mountain (A Massachusetts pot still rum, none other will do for Beacon Hill.)
1⁄2 oz Cognac (The older the better, your choice.)
1⁄2 oz Apple brandy, Lairds (Don't use applejack for this.)
1⁄2 oz Orange liqueur, Cointreau
1⁄2 oz Lime juice
1 ds Bitters, Bittermens Burlesque (In memory of Scollay Square.)
Instructions

Build over ice in mixing glass, shake for 15 secs or stir for 30, serve up in coupe, no garnish.

Notes

A Boston Sidecar (brandy, rum, triple sec, lime) variant for the toniest 'hood in Boston, a bit tart with a spicy note for Ole' Scollay Square.

History

Combined with Boston pride 5/11/11. Part of an ongoing series of Boston Sidecar variants at http://robmarais.tumblr.com

Yields Drink
Year
2011
Authenticity
Unknown
Creator
Rob Marais, Boston MA
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Tessmanian Devil

3⁄4 oz Gin, Beefeater
3⁄4 oz Strega
3⁄4 oz Aromatized wine, Lillet Blanc
3⁄4 oz Lemon juice
1 ds Hot sauce, Tabasco
1 ds Cayenne pepper
1 ds Bitters, Bitter Truth Creole
1 sli Chili pepper (red, as garnish)
Instructions

Shake, double-strain, straight up, chilled cocktail glass, garnish.

Notes

Be careful with the Tabasco and cayenne pepper. Don't make it too spicy, just give it a little spicy aftertaste. - Tess Posthumus.

History

Adapted to US measurements (20 ml changed to 3/4 oz each)

Yields Drink
Year
2011
Authenticity
Altered recipe
Creator
Tess Posthumus, Door 74, Amsterdam, Netherlands
Source reference

http://www.ardentspirits.com/ardentspirits_old/Cocktails/101bestnewcock… Gaz Regan, Ardent Spirits

Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
From other users
  • Made with Marie Sharps hot sauce (skipped cayenne) The important thing is just to bring some warmth. Definitely double strain. Quite balanced and interesting. 4.5★
  • Really pretty darn good. I'd recommend jalapeño hot sauce as the vegetal green-ness of it works better here.
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Boulevardier Riff (Fred Sarkis)

1 1⁄2 oz Bourbon, WL Weller
3⁄4 oz Cynar
3⁄4 oz Bonal Gentiane Quina
1 pn Salt (small amount)
2 ds Orange bitters
Instructions

Stir, strain, straight up, cocktail glass

History

As of May 2011, cocktail is unnamed.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Fred Sarkis, Sable Kitchen & Bar, Chicago, IL
Source reference

http://egullet.org/p1810744, direct e-mail from bar

Curator rating
Not yet rated
Average rating
3.5 stars
(20 ratings)
From other users
  • Used Salers and no salt
  • Very good. Nice complexity. More of a bitter Manhattan than a Boulevardier as it has none of the bright Campari flavors. — ★★★★
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Butters commented on 5/12/2011:

This drink sounds delicious!

DrunkLab commented on 5/22/2014:

This is great. I prefer chocolate bitters to orange here. Not sure whether the salt's necessary.

happyrobot commented on 5/02/2021:

I flipped it and did 1.25 oz each of Bonal and Cynar and then .50 oz bourbon for a lower-abv.

I've enjoyed both versions, but I think I like the flipped version better.

drinkingandthinking commented on 3/28/2022:

Very chocolatey! added more salt cause I like it that way

Central Park

1 1⁄2 oz Bourbon, Bulleit
1 oz Ramazzotti
1⁄2 oz Blackberry liqueur, Clear Creek
2 ds Bitters, Angostura
Instructions

Stir, strain, rock.

Notes

Original recipe calls for boysenberry liqueur. Blackberry has been subbed.

Yields Drink
Year
2011
Authenticity
Altered recipe
Creator
Portobello Restaurant http://portobellopdx.com/wordpress/
Source reference

http://www.cocktailia.com/cocktail-recipes/central-park

Curator rating
Not yet rated
Average rating
4 stars
(21 ratings)
From other users
  • Use less blackberry next time - half as much — ★★★
  • A better version of the Old Portland Cocktail.
  • I made with 1/4 oz of Cassis, which was excellent.
  • I really liked this. I subbed Averna for the amaro. My second attempt I muddled 2 raspberries and 1/4 slice of orange and it gave it a great sparkle. Also tried with local Campari like Amaro, but too bitter.
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multiVCA commented on 2/16/2012:

1/2 oz. of Massenez Crème de Mûre was far too much fruit liqueur, I'll try 1/4 oz. next time. The Clear Creek is probably more subtle.

muciri commented on 8/03/2016:

Lacking blackberry liqueur I subbed Maraschino instead and was very pleased with the result.

 

8stringfan commented on 12/10/2016:

I used a homemade blackberry liqueur and the flavors were quite good.  One thing to note - this drink is supposed to be served in a rocks glass over a single large ice cube.  The directions, as written, suggest it's supposed to be served up, which is incorrect.

Solomon Grundy

1 1⁄2 oz Gin
1⁄2 oz Sweet vermouth, Carpano Antica Formula
3⁄4 oz Amaro Lucano
1⁄4 oz Fernet Branca
Instructions

Stir, strain, Serve up. Garnish cherry

Yields Drink
Authenticity
Your original creation
Creator
Dan Long 2011
Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Nice. Used Bulldog gin and Luxardo Fernet.
  • Mais um Hanky Panky variação
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Shawn C commented on 11/19/2022:

I shy away from Fernet Branca cocktails most of the time, after mostly unsatisfactory results, but this works. The menthol-like character of the Fernet is the dominant aroma and flavor, but it doesn't overpower the rest. The Lucano blends/transitions well into the Fernet, providing an overall coffee and dark spice character alongside the lush grape of the Carpano which can stand up to the rest. This was a pleasant surprise, not for everyone, but worth a try.

Verde Temprano

2 oz Reposado Tequila, Lunazul Reposado (Use your fave 100% agave reposado.)
1⁄2 oz Dry vermouth, Dolin (Noilly Prat also would be good. Fresh always.)
1⁄2 oz Kiwi shrub (Homemade here using demarara, rice wine vinegar & cider vinegar.)
1⁄4 oz Orange liqueur, Citronge (More forward & spicier than Cointreau.)
1 ds Celery bitters
Instructions

Build over ice in mixing glass, shake for 15 secs or stir for 30, strain & serve straight up.

Notes

Name is Spanish for "early Spring", which pertains to the Spring green color of the drink. It's richly herbal and vegetal, for a change up sub ginger shrub for the Citronge.

History

Accidentally collated 5/7/2011.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Rob Marais, Boston MA
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Ritty commented on 9/15/2011:

I almost passed this one by as I didn't have kiwi shrub, then I noticed that no one does except the drink's creator!

Rob Marais commented on 9/15/2011:

Kiwi shrub, like any culinary shrub, is really easy to make when the fruit is in season. I encourage you to try it!

Berkshire Daiquiri

2 oz Gold rum, Ragged Mountain
1⁄2 oz Dry vermouth, Dolin
1⁄2 oz Orange liqueur, Cointreau (More herbal than Citronge, which would be spicier.)
1⁄2 oz Lime juice
1 bsp Ginger shrub, Tait Farm
Instructions

Build over ice in mixing glass, shake for 15 seconds or stir for 30, strain & serve straight up. Your choice of garnish if any.

Notes

Any pot still rum would be good, but the spicy & vegetal notes of this rum make the drink.

This is a fun daiquiri variant. I got richness and spiciness from Ragged Mountain, enhanced by the ginger shrub note. Dolin helped make a dry finish. Try with other pot still rums, rosato instead of Dolin for different effects.

History

Sloshed together à la minute 5/6/11.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Rob Marais, Boston MA
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Dr. Hadley's Root Restorative

1 1⁄4 oz Apple brandy, Lairds
1 oz Root liqueur
1⁄4 oz Bénédictine
1⁄4 oz Brandy
6 lf Mint (muddled with syrup)
1⁄2 oz Demerara syrup
2 ds Bitters, Angostura
2 ds Chocolate bitters, Fee Brothers Aztec Chocolate
1 spg Mint (spanked as garnish)
1⁄2 oz Lime juice
Instructions

Muddle mint with syrup, add rest, shake, double strain, straight up, cocktail glass, garnish with spanked mint.

Notes

Original specifies 1/2 oz B&B, rather than a half ounce each Bénédictine and Brandy. Video calls for B&B and written recipe uses straight Bénédictine.

History

Winner Root competition

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Katie Loeb, Oyster House, Philadelphia, OH
Source reference

http://www.artintheage.com/spirits-content/recipes/dr-hadley%E2%80%99s-…

Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
From other users
  • Made with mole bitters instead of chocolate and with all Benedictine. Really a cocktail for root beer lovers. Deserves another try with real chocolate bitters and less Root. — ★★
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The Undertaker

1 1⁄2 oz Bourbon (original called for Fighting Cock, but any spicy bourbon will do)
1⁄2 oz Orange liqueur, Grand Marnier
1⁄4 oz Cynar
1⁄2 oz Grapefruit juice (pink is fine, but ruby red is excellent)
Instructions

Shake with ice, strain, and serve up with an orange twist.

History

This cocktail was created for the 2009 Grand Marnier & Navan Mixology Summit in Vail, Colorado.

Picture of The Undertaker
Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Misty Kalkofen, Drink, Boston, Massachussetts
Source reference

From the now-defunct 'GM Cocktails' iPhone app.

Curator rating
Not yet rated
Average rating
3.5 stars
(18 ratings)
From other users
  • could stand more cynar but perhaps a stronger bourbon or maybe rye — ★★★
  • Small. Made with dry curacao and ruby red juice. Terrific on the nose, but unremarkable taste. — ★★★
  • Very orange-forward, as you might expect. Sort of a not-very-sour whiskey sour. — ★★★★
  • This has become one of my favorite cocktails of all time - it's pleasantly bitter, not too sweet, and has a nice lift from the grapefruit. I have yet to try it with rye, but I imagine it would be very nice.
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flickerdart commented on 5/11/2021:

Satisfying even without the orange liqueur.

Fancy Mint Julep

2 oz Bourbon (Something good, pref. high proof)
1⁄4 oz Simple syrup (mint infused (see note))
2 spg Mint (garnish)
1 pn Fine sugar (garnish)
Instructions

Mix bourbon and cold mint syrup in a small pitcher. Pack a metal Julep cup with shaved ice, pressing the ice down to compact it. At the rim of the glass, press mint garnish around edges so that it forms a wreath. Add bourbon and mint syrup, dust with a bit of powdered sugar, and drink through a straw cut 1 inch higher than the glass.

Notes

To make mint syrup, take the leaves off of 4 sprigs of mint, place in a small bowl, and pour 1 cup of 2:1 simple syrup over the leaves. Let steep for 15 minutes, strain the syrup, and chill. Obviously, high quality Bourbon is the way to go here. Pappy 15, George T Stagg, pick something nice.

Yields Drink
Authenticity
Authentic recipe
Creator
Booker Noe, former Master Distiller at Jim Beam
Source reference

http://www.io.com/gibbonsb/juleps.html

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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