Mexican Firing Squad

2 oz Blanco tequila
3⁄4 oz Lime juice
3⁄4 oz Grenadine
2 ds Bitters, Angostura
1 oz Soda water
1 wdg Lime (as garnish)
Instructions

Shake with ice and strain into an ice-filled collins glass. Top with soda and garnish with a lime wedge.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Raines Law Room, New York, NY
Source reference

http://newyork.grubstreet.com/2011/05/kaleidoscope_cocktails.html#photo…

Curator rating
Not yet rated
Average rating
4.5 stars
(24 ratings)
From other users
  • Refreshing summer drink. Increased lime juice to 1 oz but skipped the lime wedge so probably about the same. Going to see how this plays with Luxardo cherry syrup next time.
  • Can do with or without soda water
  • Made with good ingredients (El Tesoro and homemade grenadine) and this was quite good. — ★★★★★
  • Created at La Cucuracha Bar, Mexico City 1937, orig garnish orange and pineapple.
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Dan commented on 5/18/2011:

Corrected bitters -- recipe calls for regular Angostura, not Angostura Orange. Added city and estimated date.

rwilde commented on 2/19/2012:

Created at La Cucuracha Bar, Mexico City 1937, orig garnish orange and pineapple.

Zachary Pearson commented on 2/19/2012:

Rachel,

Do you have a link to the source for this drink?

Thanks,

Zachary

rwilde commented on 2/19/2012:

I only have it in a book: The Gentleman's Companion vol 2 by Charles H. Baker (1939). I don't see an online version of it for a link.

Zachary Pearson commented on 2/19/2012:

Which of course, I don't have yet ;) Is the cocktail correct as written here? Can you give the Baker recipe, and I'll change this to reflect the authoritative source.

Thanks,

Zachary

Pera Rosa

1 oz Reposado Tequila, Lunazul Reposado
1 oz Pear eau de vie, Berkshire Mountain Distillers (or Poire William)
1⁄2 oz Cherry Liqueur, Combier Rouge
1⁄4 oz Lime juice
1 bsp Apricot liqueur, Rothman & Winter Orchard Apricot
1 ds Cranberry bitters, Sweetgrass Farm Cranberry
Instructions

Build over ice in mixing glass, shake for 15 secs or stir for 30, strain into coupe. Freshly pitted cherry garnish optional.

Notes

I was surprised how nicely reposado tequila and pear eau de vie played with each other. I wanted a blush from Combier Rouge, but scaled back on all but the main liquors to preserve a subtle balance and orchard notes.

History

Poured into mixing glass à la minute 5/14/11.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Rob Marais, Boston MA
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Surprisingly dry but agree w/ the other comments that it's not really greater than the sum of its parts.
  • Interesting fruit flavors, but somehow not greater than the sum of its parts. Used a tsp of cranberry liqueur and rhubarb bitters in lieu of cran bitters. — ★★★
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  • La Perique — Rye, Cherry Liqueur, Dry vermouth, Orange bitters, Lemon juice
  • Pompadour — Rhum Agricole, Pineau des Charentes, Lemon juice
  • Gascon Smash — Armagnac, Plum eau-de-vie, Plum, Lemon juice, Mint
  • Side Carthusian — Applejack, Herbal liqueur, Lime juice, Apple syrup, Salt Solution

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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  • the Nevins — Bourbon, Apricot liqueur, Bitters, Orange juice, Lemon juice
  • Ward Eight — Rye, Orange juice, Lemon juice, Grenadine, Orange, Maraschino cherry
  • Freeman's Cocktail — Rye, Orange bitters, Lemon juice, Simple syrup, Pomegranate molasses, Orange peel
  • Springtime For Donald — Cognac, Rye, Elderflower liqueur, Peychaud's Bitters, Lemon juice
  • The Radiation — Rye, Maraschino Liqueur, Lemon juice, Crème de Violette

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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  • Change Up — Gin, Herbal liqueur, Sweet vermouth, Campari, Lemon juice
  • Mystic Monk — Gin, Herbal liqueur, Dry vermouth, Elderflower liqueur, Blue Curaçao, Lime juice, Lemon peel
  • The Yellow Cocktail — Gin, Herbal liqueur, Suze, Lemon juice

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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  • Baumé Squad — Bourbon, Red wine, Bitters, Lemon juice, Orange juice, Grenadine, Orange peel
  • Cellar Door — Scotch, Calvados, Bianco Vermouth, Orange bitters, Lemon juice, Honey syrup
  • Creolita — Añejo rum, Sweet vermouth, Bénédictine, Amer Picon, Lime juice, Salt

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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