Apple of My Rye

1 oz Rye, Bulleit
1 oz Apple brandy, Clear Creek
1 spl Rich demerara syrup 2:1
2 ds Bitters, Bitter Truth Jerry Thomas’ Own Decanter
2 ds Orange bitters, Fee Brothers Orange
1 twst Orange peel (as garnish)
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, rocks, old fashioned glass, garnish

Apple of My Rye
Rachel Wilde
Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Rache Wilde, Indian Road Cafe, NYC
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
Similar cocktails
SunnyAndRummy commented on 9/27/2011:

I am assuming the 2 oz. of orange bitters is a typo, yes? I like my orange bitters as much as the next guy but. . .

Dan commented on 9/27/2011:

Good point. Moderated to change orange bitters unit to dash, added garnished to ingredient list, and condensed instruction to standard format.

rwilde commented on 9/29/2011:

Sorry thanks for the correction! Yes this is dashes not ounces.

Mezcal Cafe su Da

1 oz Mezcal, Scorpion Silver
1 oz Sweetened condensed milk (fat free version OK)
4 oz Coffee (strong, cold or at least not hot)
Instructions

Stir with lots of ice and pour into prepared cocktail glass rimmed with raw (turbinado) sugar or Stirrings Espresso Martini Rimmer. Enjoy!

Picture of Mezcal Cafe su Da
©Christopher Carlsson
Yields Drink
Year
2005
Authenticity
Your original creation
Creator
Christopher Carlsson, Spirits Review
Source reference

http://www.spiritsreview.com/recipes-mezcal.htm

Curator rating
Not yet rated
Average rating
Not yet rated
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Dan commented on 9/29/2011:

Curated to add quantity of condensed milk, remove coffee quantity from ingredient name, and add reference. Also removed Borden's since I bet any condensed milk will work fine and I don't really see the need for Kindred Cocktails to have to know about Borden's as a brand.

Blood, Smoke and Sand

3⁄4 oz Sotol, Don Cuco
3⁄4 oz Orange juice
3⁄4 oz Cherry Liqueur, Cherry Heering
3⁄4 oz Sweet vermouth, Carpano Antica Formula (Optional (Tends to muddy taste IMHO))
Instructions

Stir with ice, strain into martini glass
Can also be served on rocks

History

Variation of Blood and Sand

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Christopher Carlsson, Spirits Review, Rochester NY
Curator rating
Not yet rated
Average rating
Not yet rated
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Plymouth Express

1 3⁄8 oz Gin, Plymouth
2⁄3 oz Triple sec
2 ds Orange bitters
4 oz Coffee
Instructions

Make coffee (original recipe used espresso but strong coffee from a French press/cafetiere is fine). Mix all ingredients in cocktail shaker and serve in cocktail glass. No garnish.

Notes

I am yet to try a little chocolate powder or cinnamon in the mixture.

Alternatively, as it has a nice crema, put the chocolate or cinnamon on top.

Yields Drink
Authenticity
Authentic recipe
Creator
Plymouth gin.
Source reference

Plymouth distillery.

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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noksagt commented on 8/26/2016:

I found that a little but of salt improved this cocktail remarkably. I used unsweetened cold brew. It could be that some more dilution from icing freshly made espresso or hot coffee would have resulted in a similar improvement to the balance.

Gin Garden

1 3⁄8 oz Gin, Plymouth
2⁄3 oz Cucumber (Peeled. If you don't have a juicer, muddle it.)
1 3⁄8 oz Apple juice (Fresh if possible.)
1 ds Elderflower syrup, Monin
Instructions

Combine ingredients in a shaker with ice, serve in cocktail glass with cucumber garnish.

Depending on the acidity of the apples, you may wish to add simple syrup or lemon juice to taste.

Yields Drink
Authenticity
Authentic recipe
Creator
I tasted it at the Plymouth distillery, but with lemon juice in place of the elderflower. They also used a sweet (but not sweetened) bottled apple juice.

Plenty of online recipes add the elderflower.
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Ancient Mariner

1 oz Jamaican rum (Appleton 12 yr)
1 oz Demerara Rum (Lemon Hart 80 Proof)
1⁄4 oz Allspice Dram, St. Elizabeth
3⁄4 oz Lime juice
1⁄2 oz Grapefruit juice
1⁄2 oz Simple syrup
1 spg Mint
Instructions

Shake, strain into ice-filled old-fashioned glass, garnish with mint and lime wedge

Notes

I would start with less allspice dram and add more if you want it- the flavor is strong. Orgeat in place of simple syrup is good.

History

From Beachbum Berry's Grog Log

Yields Drink
Authenticity
Unknown
Creator
Jeff Berry
Source reference

http://cocktailvirgin.blogspot.com/2009/06/ancient-mariner.html

Curator rating
Not yet rated
Average rating
4 stars
(25 ratings)
From other users
  • Really good with Appleton 12, El Dorado 12, and 1 tsp allspice dram.
  • Used V/X, and approximated the Lemon Hart by diluting Hamilton 151. Solid tiki offering. Nice mix of citrus and spice. — ★★★★
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PapaDoble commented on 1/25/2017:

Apparently you can't delete (can only edit) a comment from this site?

Cynario commented on 2/13/2025:

Made with Appleton V/X and Hamilton Demerara 86, 1/4 oz orgeat and 1/4 oz simple. Added a 1/4 oz float of OFTD to take it up a notch.

Bases Clearing Double

2 1⁄2 oz Rye (We use a Rye infused with Gingerbread Rooibus Tea from Rare Tea Cellar)
3⁄4 oz Pineapple juice
3⁄4 oz Orange juice
3⁄4 oz Lime juice
3⁄4 oz Orgeat
1 pn Nutmeg (this should be grated onto the assembled cocktail)
Instructions

Combine all ingredients, shake and strain into collins glass filled with crushed ice. Grate nutmeg over the assembled cocktail.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Sandy Levine- The Oakland Art Novelty Company
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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  • Punsch-Out! — Cognac, Rye, Swedish Punsch, Bitters, Lemon juice, Pineapple syrup
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Bar Eats You

2 oz Mezcal, Del Maguey San Luis del Rio
1 oz Lime juice
1⁄2 oz Demerara syrup
2 oz Sarsaparilla soda, Sioux city (measurement is approximate, top glass with soda)
Instructions

Combine mezcal, lime, and syrup and shake. Strain into collins with ice, top with sarsaparilla soda.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Sandy Levine, The Oakland Art Novelty Company
Ferndale, MI
Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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bza commented on 9/21/2011:

Is this some kind of Eastern thing?

Javasarah commented on 11/01/2013:

Its obviously a Big Lebowski reference! "Sometimes the bar eats you; sometimes you eat the bar" says Sam Elliott as he drinks a Sioux City sarsaparilla.

Joe Riley

1 1⁄2 oz Bourbon (wheated bourbon such as Old Weller 107, Maker's Mark)
1⁄2 oz Ginger liqueur, Canton
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Falernum, Velvet Falernum (or homemade (recipe link provided))
1⁄2 t Lemon juice
1 twst Lemon peel
Instructions

Shake, strain, cocktail glass, express lemon twist and add to drink

Notes

 

The original recipe called for Wolfberger Litchi Liqueur, but was modified to use St. Germain when that ingredient became unavailable.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Tom Brown, The Passenger, DC
Source reference

http://projects.washingtonpost.com/recipes/2010/02/03/joe-riley/

Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
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christina in tacoma commented on 9/21/2011:

I did like this better with more lemon (but that is a common adjustment for me)- I increased it to 1/2 oz.

Phenomenal Cat

1 oz Blanco tequila
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Lime juice
3⁄4 oz CioCiaro
6 dr Chocolate extract
Instructions

Shake, strain, up.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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