San la Muerte

2 oz Tequila
1 1⁄2 oz Licor 43
3⁄4 oz Lime juice
1⁄3 Chipotle Pepper (Manuka smoked)
3 dr Bitters, Angostura (Garnish)
Instructions

Muddle chipotle pepper, add other ingredients and rest (time allowing). Shake over ice and double strain into coupe. Garnish with bitters.

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Jonathan, Hawthorn Lounge, Wellington, New Zealand
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Delicious and slow drinking because it's quite spicy. Initially a bit too sweet for me . 2:1:1 is more Margarita-like. Use very little Chipotle and don't muddle lest it be to spicy. — ★★★★★
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efullerton commented on 3/13/2015:

I didn't think too much of it, I didn't find the chipotle particularly pleasing with the sweetness of the Licor 43—2 stars. I like the Margarilla much better, a very similar drink but with much less Licor 43 that let's the tequila make itself felt.

The 18th Alchemist

3 oz Blended Scotch, Chivas 18
18 dr Bitters (Homemade bitters, cardamom and orange)
1 oz Demerara syrup (fig and vanilla)
7 oz Water (93°C)
21 ? Coffee (grams, Guatemalan Palhu Estate)
Instructions

Place paper filter in chemex and rinse with freshly boiled water. Remove filter and dump water. Add 90ml of Chivas 18 into the bottom of the chemex and place chemex in hot water bath, 2 inches deep. Place filter back into chemex and add 21 grams of coffee. Coffee should be ground slightly coarser than espresso grind. Mix 30mls of syrup and 18 drops of bitters with 210mls of freshly boiled water in a pouring jug. Add a tiny bit of the hot mixture, enough so that the coffee grounds are wet. Mix with spoon and let sit for 30 seconds. Start to pour the hot mixture in a circular motion (start at the edge and finish in the middle) Once the cone is full, let it drip through and then add the rest of the hot mixture in the center of the cone. Once it has slowed to a slow dribble, discard the cone.

Notes

Created for a Chivas 18 competition.

Picture of The 18th Alchemist
Yields Drinks
Year
2010
Authenticity
Unknown
Creator
Jonathan, Hawthorn Lounge, Wellington, New Zealand
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Hi Falutin — Bourbon, Swedish Punsch, Byrrh
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My Fair Lady

3⁄4 oz Rye, Rittenhouse 100
1⁄2 oz Amaro Montenegro
1⁄2 oz Averna
3⁄4 oz Grapefruit juice (white)
1⁄3 oz Lime juice
3⁄4 oz Simple syrup
2 ? Grapefruit peel (Swaths)
3 dr Salt Solution (3:1 (water:salt))
1⁄4 oz Herbal liqueur, Green Chartreuse (Float)
Instructions

Shake over ice, double strain into coupe. Float green chartreuse

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Jonathan, Hawthorn Lounge, Wellington, New Zealand
Curator rating
Not yet rated
Average rating
4.5 stars
(6 ratings)
From other users
  • Reduce simple syrup by at least half — ★★★★★
  • Subbed 1 oz of grapefruit cordial for the grapefruit juice and simple. Not a pretty drink, but super tasty!
  • Maybe too much going on here. Tasty, very drinkable, but feels somewhat unfocused and muddled.
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Foglamp

1 oz Grapefruit juice
1⁄2 oz Allspice Dram (homemade)
1⁄2 oz Bonal Gentiane Quina
1⁄2 oz Amer Picon
1⁄2 oz Rye, Rittenhouse 100 (Bacon fat washed*)
1⁄4 oz Orange liqueur, Compass Box Orangerie
2 ds Orange bitters, Regans' orange bitters
Instructions

Shake well, double strain, up, garnish with bitters.

*To fat wash the whiskey: Add equal parts cooled bacon fat (good bacon please!) and whiskey to a Mason jar. Shake daily for seven days. Freeze jar, remove solid fat from the top, strain whiskey through a Chemex filter.

Notes

Started life as a Blinker. Had the fat washed Rye taunting me in the cabinet and turned things more citrusy. Smells and tastes smoky, beautiful mouthfeel.

Yields Drink
Year
2010
Authenticity
Unknown
Creator
zpearson
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Esprit d'Escalier — Bourbon, Aperol, Amaro Nonino, Grapefruit juice
  • (the) Reindeer — Gin, Damiana Liqueur, Amaro Lucano, Blue Curaçao, Grapefruit bitters, Tonic water
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Son of a Preacher Man

2 oz Bourbon, Bulleit
3⁄4 oz Elderflower liqueur, St. Germain
3⁄4 oz Grapefruit juice
1⁄2 oz Lemon juice
1⁄4 oz Simple syrup
1⁄4 t Orange bitters, Regans' orange bitters (eyedropper full)
1 rinse Absinthe
Instructions

Rinse glass with absinthe. Shake, strain, up.

Yields Drink
Authenticity
Authentic recipe
Creator
Toby Mahoney, Bradstreet Crafthouse, Minneapolis, MN
Curator rating
Not yet rated
Average rating
4 stars
(29 ratings)
From other users
  • No absinthe. Don't care. Delicious. — ★★★★
  • Worked well with half rye per the comments. Well balanced and yummy. — ★★★★★
  • Nice interplay of sweet from the bourbon and elderflower with the sour citrus. Interesting flavors.
  • Delicious, easy-drinking, creation. Used half rye / half bourbon to simulate the Bulleit. — ★★★★★
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greygoose33 commented on 5/30/2011:

The Pernod rinse might overpower the nose a bit on this one, but over nice balance and good flavor.

flickerdart commented on 5/11/2021:

Used Maker's 101. The St Germain doesn't come through much, I'm mostly getting citrus. 

Falling Leaves

2 oz Riesling, Dr. Konstantin Frank
1 oz Pear eau de vie, Clear Creek
1⁄2 oz Orange Curaçao, Marie Brizard
1⁄4 oz Honey syrup (1:1 honey and water)
1 ds Peychaud's Bitters
1 Star anise (as garnish)
Instructions

Shake, strain, up, garnish

Yields Drink
Year
2004
Authenticity
Unknown
Creator
Audrey Saunders, Bemelman's Bar, Carlyle Hotel, New York, NY
Source reference

http://www.seriouseats.com/recipes/2008/11/falling-leaves-cocktail-drin…

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Wonderful low alcohol alternative to an Aperol/Campari spritz or similar.
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Dan commented on 12/26/2010:

Clarified that an unsweeted pear brandy (eau-de-vie) is intended, not a liqueur. ("Pear brandy" is often used to mean a sweet liqueur, not an unsweetened brandy.)

mako commented on 11/22/2017:

According to several sources, this was on the PDT menu for many years. It's in the PDT cocktail book (pg 119) with several more specific points or additions:

Garnished with a star anise pod

Wine should be Dr. Konstantin Frank

Marie Brizard Orange Curaçao instead of Cointreau

Apple Sidecar (Clear Creek)

1 1⁄2 oz Vodka
1⁄2 oz Apple brandy, Clear Creek
1 oz Lemon juice
1 oz Simple syrup
1⁄2 oz Tangerine juice
1 pn Tangerine peel (shredded, as garnish)
Instructions

Shake, strain, straight up, chilled sugar-rimmed cocktail glass

Notes

Clear Creek product is important.

Yields Drink
Year
2009
Authenticity
Unknown
Creator
Ryan Magarian, Restaurant Zoe, Seattle, WA, as adapted by Gary Regan
Source reference

Gary Regan, The Joy of Mixology

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Made this with Short Path Apple Brandy, Demerara Syrup and substituted pink grapefruit juice and peel for garnish.
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Bitter Maestro

1 1⁄2 oz Rye (go for higher proof)
1⁄2 oz Applejack (or apple brandy)
1⁄2 oz Aromatized wine, Dubonnet Rouge
1⁄2 oz Amaro Nonino
1 ds Grenadine (pomegranate concentrate or grenadine)
Instructions

Combine in a mixing glass and fill with ice; stir well and strain into chilled cocktail glass. Twist a bit o’ lemon peel over the drink and discard, and garnish with a few pomegranate seeds.

Yields Drink
Authenticity
Unknown
Creator
Brooke Arthur, San Francisco, CA
Curator rating
Not yet rated
Average rating
3 stars
(9 ratings)
From other users
  • Not all that great, I used Rittenhouse 100 and instead of Nonino I used Averna. The drink just seems to fall flat close to the finish, maybe the amaro not melding in nicely there.
  • Identical (except for amount of grenadine) to the "Solstice" cocktail in The PDT Cocktail Book. That recipe calls for .25 oz of grenadine.
  • A bit strong with Wild Turkey 101. Used Carpano Antica for the Dubbonet and pomegranate molasses. — ★★★
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laerm commented on 12/05/2019:

Not to snark, but two of the comments here made substitutions that aren't that similar. It's pretty good with the proper ingredients.

Jeff Moore commented on 5/08/2020:

I think the key to this recipe is to use Brandy or Cognac over Rye. Then maybe up the apple to give it more zing.

RoofWood commented on 1/11/2024:

I enjoyed my modified version. As is typical for me I try to cut sugar, so used a shy 1/4 oz Amaro Nonino, which is syrupy but tasty, but then I doubled my home made tart and fruity grenadine and brought rye up to 2 oz and garnished with dehydrated orange. This worked well for me. I found it elegant, spirited, with a fruit cake connotation. My husband, who requires more ‘bounce’ found it a bit meh.

Bombay Cocktail

1 1⁄2 oz Brandy
3⁄4 oz Sweet vermouth
3⁄4 oz Dry vermouth
1⁄4 oz Curaçao
2 ds Orange bitters
2 ds Absinthe
1 Lemon zest (garnish)
Instructions

Stir, Strain into a chilled cocktail glass, garnish

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Los Angeles Cocktail

1 1⁄2 oz Bourbon
1⁄2 oz Sweet vermouth (preferred)
1⁄2 oz Simple syrup
1⁄2 oz Lemon juice (fresh)
1 ds Bitters, Angostura (can be skipped if using carpano)
1 Whole egg
1 oz Nutmeg (fresh for garnish)
Instructions

Combine everything except garnish in a cocktail shaker and shake, without ice, for at least 10 seconds, until the egg has been suitably smacked around and is mixing well with everything else. Add ice to the shaker and shake again, very hard, for at least 10 seconds. Strain into a chilled wine glass or sour glass and garnish.

Yields Drink
Authenticity
Unknown
Creator
Adapted by Marcos Tello
Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Nice combo of nog richness and sourness. Maybe could up the bourbon a little. — ★★★★
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