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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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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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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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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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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Espadin & Sand

1 oz Mezcal, Del Maguey Vida
1 oz Orange juice
1 oz Sweet vermouth, Carpano Punt e Mes
1 oz Cherry Liqueur, Cherry Heering
Instructions

Combine all ingredients, shake and fine strain into a coupe. Garnish with Flamed Orange!

Yields Drink
Year
2011
Authenticity
Altered recipe
Creator
TJ Vytlacil, Blood & Sand
Curator rating
Not yet rated
Average rating
4 stars
(18 ratings)
From other users
  • Nice smoky variation on the Blood and Sand.
  • Better with sweet vermouth, rather than Punt e Mes.
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Darkside

2 1⁄2 oz Gin, Plymouth
1 oz Chinato (Barolo, Marcarini)
3 ds Peychaud's Bitters
Instructions

Stir, strain. Garnish with spiced brandied sour cherries or a lime twist and whole star anise.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Adam Bernbach, Bar Pilar, Washington, DC
Source reference

http://projects.washingtonpost.com/recipes/2008/11/12/darkside/

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Definitely do it with the whole star anise and lime twist
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christina in tacoma commented on 11/06/2011:

It seems extravagant to mix with such an expensive wine, but it is quite sweet; the gin tempers that while still letting all the delicious spice flavors shine through. This recipe is flexible- I thought the wine got a little lost with the stated proportions- I liked it 1:1 with a little extra lime, so adjust to taste.

tjaehnigen commented on 9/03/2016:

I like this one, but the barolo chinato is a bit hard to find in my area (thank you interwebs). I have only used the star anise/lime garnish combo.

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