Egg Nog

2 Whole egg
2 oz Sugar
1⁄2 t Nutmeg
2 oz Brandy
2 oz Spiced Rum
6 oz Milk
4 oz Heavy cream
Instructions

Blend eggs in blender 1 min / medium. Slowly add sugar & blend 1 more minute. Add other ingredient. Blend. Chill. Serve in chilled flute. Garnish with fresh nutmet.

Notes

Could substitute other rum, perhaps with some Allspice Dram, Licor 43, or other flavorings.

History

3 oz sugar. A reader recommended reducing to 2 oz.

Yields Drinks
Year
2009
Authenticity
Unknown
Creator
Jeffrey Morganthaler
Source reference

http://www.jeffreymorgenthaler.com/2009/egg-nog/

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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famico commented on 11/22/2011:

You could dry shake (use a cocktail shaker without the ice) for an easy alternative to the blender.

I found it a little liquidy. Next time I'll drop the milk to 4oz. (Admittedly, it could be the cream I used - not sure of the German equivalent to heavy cream.

Dan commented on 11/23/2011:

Is there anything you don't know about ingredients? Sheesh! I haven't tried this yet, but I don't care for egg nog that is too thick.

LUH5147 commented on 1/11/2013:

For the 'rum' I used 1.5 oz Lemon Hart 151, 0.5 oz Allspice Dram. For the 'brandy' I used 1.0 oz Cruzan 151, 1.0 oz Benedictine. I also switched and used 6oz/4oz heavy (40%) cream/milk. "No Open Flames within 25 Feet" signs are optional. :)

Boukman Daiquiri

1 1⁄2 oz Light rum
1⁄2 oz Cognac
3⁄4 oz Lime juice
3⁄4 oz Cinnamon syrup (see below)
1 wdg Lime (as garnish)
Instructions

Shake, strain, straight up, coupe, garnish.

Notes

Cinnamon Syrup is 1c sugar, 1c water, 4 broken cinnamon sticks, simmered for 8-10 minutes. Keeps 2 weeks refrigerated. Named after Boukman Dutty, Haitian revolutionary, 1791.

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Alex Day, The Franklin Mortgage and Investment Company, Philadelphia
Source reference

http://www.imbibemagazine.com/Boukman-Daiquiri-Recipe http://en.wikipedia.org/wiki/Haiti#Revolution

Curator rating
Not yet rated
Average rating
4 stars
(25 ratings)
From other users
  • I made this with a "scant 3/4 oz. of cinnamon syrup", but I find that the tastiness of this drink depends on your choice of cinnamon syrup. If you choose to use Juliette Laroui's recipe for cinnamon syrup, it's delicious with the spec. However, a lot of West Coast cinnamon syrups, influenced primarily by Trick Dog and Trick Dog alumni, use a recipe that is much more cinnamon-forward...and building this with the Trick Dog cinnamon syrup will get you an unbalanced cinnamon bomb (for those curious why they have so much cinnamon flavor concentrated in their syrup, you need to only make their delicious signature cocktail, the Baby Turtle, to see their reasoning - it remains a bestseller to this day). I rated it a 4, but I think it's a 5 when done with a mild cinnamon syrup like Laroui's recipe. — ★★★★
  • Used LA Favorite and 1/2 oz cinnamon. Tasty
  • Very good daiquiri variation, but two sweet for my taste as written. Death & Co cocktail book calls for 1/2 cinnamon syrup, wich I 'll try next time — ★★★★
  • Made with 3/4 oz of Becherovka + 1/2 oz Velvet Falernum + 1/2 Licor 43 in lieu of cinnamon syrup. Too sweet. Try 1/2 + 1/4 + 1/4 next. Made for an interesting, complex drink, but probably not really like the original. — ★★★★
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Volstead (revised)

1 1⁄2 oz Rye
1⁄2 oz Swedish Punsch
3⁄4 oz Orange juice
1⁄2 oz Grenadine
1 ds Pastis, Herbsaint
Instructions

Shake over ice, strain into a chilled cocktail glass

History

.75 oz swedish punch
.75 oz rye
.5 oz orange juice
.5 oz grenadine
.25 oz pastis

Yields Drink
Authenticity
Unknown
Creator
This is Jamie Boudreau's version of a drink invented at Harry's New York Bar, Paris, in honor of Mr. Andrew J. Volstead.
Source reference

Original in Harry McElhone's "Barflies and Cocktails"

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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Dan commented on 2/04/2011:

Minor edit: Herbsaint is a type of Pastis, rather than Anisette. Thanks for the contribution.

laerm commented on 3/05/2015:

Mmm, nice. A smidge more Punsch on my end and I'm happy.

Un Café Va Bene

2 oz Cynar
3⁄4 oz Cassis
1 oz Espresso
Instructions

Combine all ingredients, shake vigorously for 20 seconds and strain into a glass without ice.

Notes

It’s a perfect yet unusual concoction for a midday pick-me-up or after-dinner drink.

Picture of Un Café Va Bene
Yields Drink
Year
2010
Authenticity
Unknown
Creator
Matthew Biancaniello at Hotel Roosevelt in Los Angeles
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
Similar cocktails
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mahastew commented on 5/01/2012:

This is the most satisfying espresso drink I've ever had, and that includes mochas (my daily staple). It tastes like I'm drinking espresso with cream, sugar, chocolate, and chicory. I'm getting tobacco, too. It's ridiculous! 5/5.

Pangolindo commented on 7/21/2019:

Very nice and original. Cynar and coffee are juste perfect. Will make again. 5 stars.

Brandy Crusta

2 oz Cognac
1 bsp Curaçao
1 ds Bitters, Boker's (or Angostura)
1⁄2 t Lemon juice (as garnish)
1⁄4 c Sugar (to rim glass, as garnish)
1⁄2 Lemon (peeled in one spiral, as garnish)
Instructions

Moisten rim of coupe with lemon juice. Rim glass with sugar. Add a small lump of ice to the glass, and insert peel, which should protrude over the top of the glass. Stir the cognac, curacao and bitters together, and strain into the prepared glass.

Notes

The Brandy Crusta is a precursor to the sidecar. The original poster had the cocktail as 2 oz cognac, 1/2 oz each Curacao and lemon juice, 1/4 oz simple, and 2 dashes of Boker's.

History

Jerry Thomas says the drink was invented by one "Santina, a celebrated Spanish caterer".

Brandy Crusta
©2012 Zachary Pearson
Yields Drink
Year
1862
Authenticity
Authentic recipe
Creator
Santina (Joe Santini? New Orleans)
Source reference

"How to Mix Drinks, or the Bon Vivant's Companion", and "Vintage Spirits and Forgotten Cocktails", Ted Haigh.

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
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Zachary Pearson commented on 1/15/2012:

Cleaned this up to reflect the Ted Haigh version and to bring it in line with the Jerry Thomas recipe. The original drink was much more like a Cognac sour (with 3/4 oz sweet and 1/2 oz sour in addition to the Cognac).

Like the Mint Julep, the allure of the Crusta is the forcible insertion of your nose into the towering lemon peel. There is enough lemon from the moistened rim and the aroma of the peel to balance this, and the sugar helps moderate the woodyness and proof of the Cognac (the drink pictured is 1 oz Louis Royer Force 53 and 1 oz Germain Robin Viognier Single Barrel). 

Thanks,

Zachary

Toronto

2 oz Rye
1⁄2 oz Fernet Branca
1⁄2 oz Simple syrup
1 ds Bitters, Angostura
1 twst Lemon peel (as garnish)
Instructions

Stir and strain down into a double-old fashioned glass. Express the lemon oil and wipe the peel along the glass rim before you drop it in.

Notes

This has been served to me with half as much Fernet and 1/4 oz more Rye which was also tasty, but the recipe here has more character and depth.

History

This may be based on Robert Vermeire's Fernet Cocktail in "Cocktails, How to Mix Them" (1922) - evidently, it was "much appreciated by the Canadians of Toronto."

Yields Drink
Year
1948
Authenticity
Altered recipe
Creator
David Embury
Curator rating
Not yet rated
Average rating
4 stars
(41 ratings)
From other users
  • Went with 1/4 oz simple syrup and it was perfect. — ★★★★★
  • Good drink. Fernet and rye is pretty smooth.
  • I replace the simple syrup with 2 Tsp maple syrup. Can replace the rye with Canadian whiskey.
  • I prefer less simple ( 1/4 oz) more Fernet (3/4 oz) and an orange peel garnish.
  • Go lighter on the syrup (Death & Co. say one spoonful).
  • Made with 2 oz Rittenhouse, 1/2 oz Fernet, 1/4 ounce rich (2:1) simple, 2 dashes Angostura bitters, orange peel. Maybe sightly less simple and a lemon peel next time.
  • Demerara syrup
  • I used a orange peel as garnish instead and it was great, I need to try lemon.
  • Had it at drink. Fernet is an acquired taste that I haven't yet acquired.
  • I like mine with 2/3 oz Fernet and 1/3 oz simple served up with orange or lemon twist.
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Rob Marais commented on 3/12/2011:

Instead of Fernet Branca I would suggest Luxardo Fernet, which has a commendable peppery character without the soapy aftertaste Branca has. A Toronto made with such has a much more pleasant impact IMHO.

Rob commented on 10/23/2012:

DrinkBoston's recipe is
2.25 Rye
.5 Fernet Branca
.25 Gomme syrup
2 dashes Angostura

Stir; cocktail glass; no garnish.

AmyJ commented on 10/25/2013:

The version from the Pourhouse in Vancouver, which I love, is 1 1/2oz American Rye, 1/2oz fernet, 1/4oz simple and dash Angostura. Very bold and tasty

Malty Puppy commented on 6/22/2015:

Beautiful and elegant with Luxardo Fernet and Masterton's 10yo Rye. Lavish orange twist instead of lemon, and it works like a splash of Cointreau. A must-try for fernet-lovers.

bearz42 commented on 8/24/2018:

Classic cocktail. A good variation is 2-2.5 ounces of rye(Michters), 1/2oz fernet branca, 1/2 branca-menta, 1/4 simple syrup. Dash of angostura and garnish with a grapefruit peel.

 

The branca-menta sweetens things up so you can go with even less syrup and the grapefruit/branca-menta combo just go great in any cocktail.

JRHicks87 commented on 4/03/2021:

Suggested variants: Replace the Rye with Canadian whiskey;  replace the 1/2 oz simple syrup with 2 Tsp maple syrup. The maple syrup balances nicely with the Fernet. 

lesliec commented on 4/17/2023:

Reaching for the Fernet tonight I spotted my bottle of Zwack Unicum and thought 'why not?' A highly recommended experiment.

Inland Julep

1 1⁄2 oz Reposado Tequila, Siembra Azul Reposado
1⁄2 oz Mezcal, Sombra
1⁄4 oz Agave syrup
1 spg Mint (sprayed with Allspice Dram)
1 Orange peel (expressed)
Instructions

Build in Julep tin, add crushed ice, swizzle til frost forms, add more crushed ice, garnish with mint sprayed with Allspice Dram and expressed orange peel.

Notes

Recommended brand substitutions: El Tesoro tequila and Del Maguay Vida mexcal.

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Franklin Mortgage & Investment Co, Philadelphia, PA
Source reference

http://forums.egullet.org/index.php?/topic/57651-drinks/page__view__fin…

Curator rating
Not yet rated
Average rating
Not yet rated
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Sunny Disposition

2 oz Blanco tequila
1⁄2 oz Suze
1⁄2 oz Dry apricot brandy
1⁄2 oz Lemon juice
1 ds Bitters, Boker's
Instructions

Shake, strain, up. No garnish.

Notes

Made on the fly for some guests, and to try out Suze: Smoky topnotes, some funk from Suze and brandy, but balanced, and quite complex.

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Made with Amere Sauvage and R&W Orchard Apricot. Agave/pickle freshness on the nose, white grapefruit along with apricot on the sip, bitter woodiness joins grapefruit on the long finish. Quite interesting.
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Zachary Pearson commented on 11/19/2010:

It should be 1/2 oz apricot brandy - I change it in the recipe, but it keeps reverting to apricot liqueur for some reason. FYI, Suze tastes like a liqueur of chamomile, lime zest and new mown hay. It's sunny and warm and quite delicious.

Dan commented on 11/20/2010:

I added the ingredient "Dry Apricot Brandy" to distinguish high-quality, unsweetened, high-proof fruit brandy from Apricot Liqueur, which is sometimes called Apricot Brandy. I hope this eliminates potential confusion.

flemgem commented on 4/20/2013:

So this recipe has been up for over 2 years but I just got a bottle of Suze and this appealed... I followed the recipe exactly as the ratios looked great - but used Rothman and Winter Orchard Apricot. What a GREAT drink! Thank you! Going into my short list of favorites for now.

Dan commented on 1/30/2014:

Rather tart with dry apricot brandy. Added a tsp of apricot liqueur and it needed more. Less lemon?

mahastew commented on 1/05/2015:

Just mixed it with dry apricot brandy, tasted it and thought it couldn't be right, so added 1/2 oz Rothman & Winter Orchard Apricot, which was a big improvement. From my perspective. 

In a Pickle

1 1⁄2 oz Gin, Hendrick's
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Falernum, Velvet Falernum
3⁄4 oz Lime juice
1 sli Cucumber
1 spg Dill
Instructions

Mix all, including cucumber and dill.in shaker and shake. Fine strain over fresh ice into highball glass. Garnish with fresh cucumber and dill sprig.

Notes

Light, crisp, fresh, aromatic, and clean.

History

Made this at the request of a girl who said she liked pickles. Created in one shot. This is hands down the most popular drink of my 14 years behind the bar.

Yields Drink
Authenticity
Your original creation
Creator
Ted Kilgore
Source reference

Taste by Niche in St Louis

Curator rating
Not yet rated
Average rating
4.5 stars
(17 ratings)
From other users
  • Steph had this at the creator's bar in St. Louis — ★★★★★
  • Light and refreshing — ★★★★★
  • Pleasantly pickly. ETA: tried with navy strength Plymouth and it worked quite well. — ★★★★
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christina in tacoma commented on 9/04/2011:

Delicious, thanks. I love the st germain/falernum combo in the ninth ward, so this was a must try. I used Hendrick's and velvet falernum. 5/5

Dan commented on 2/12/2012:

Posted as a guess at the recipe. I transferred authorship to the creator for him to update with the authentic recipe. Originally posted as 2 oz gin, 1/2 each St Germain and Velvet Falernum, 3/4 lime juice, 3 sli cucumber, 2 spg dill, splash tonic.

Sweet Moonlight

2 1⁄2 oz Old Tom Gin
1⁄2 oz Crème de Violette
1⁄2 oz Cassis
1 oz Lemon juice
1⁄4 oz Crème de Cacao
1 Egg white
Instructions

Shake vigorously. Strain. Coupe

History

These are all the original ingredients but the proportions are my best guess.

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Ted Kilgore
Source reference

Taste by Niche in St Louis

Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
From other users
  • Need to modify per comments
  • Love the idea, but quite imperfect. Too big to fit in a coupe and way too much violette. The drink ended up a murky grey with too much sweet from the cassis yet still tasting mostly like violet.
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OrangeLeatherCouch commented on 2/17/2012:

Love the idea, but quite imperfect. Too big to fit in a coupe and way too much violette. The drink ended up a murky grey with too much sweet from the cassis yet still tasting mostly like violet.

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