Eeyore's Requiem

1 1⁄2 oz Campari
1⁄2 oz Gin, Tanqueray (or use more Campari)
1 oz Bianco Vermouth, Dolin
1⁄2 oz Cynar
1⁄4 oz Fernet Branca (scant)
1 ds Orange bitters (50% Fee / 50% Regans')
3 twst Orange peel (expressed, one as garnish)
Instructions

Stirred, garnished with heavy orange oil and a pigtail twist.

History

Originally with 2oz Campari and no gin. Revised in the second edition of Beta Cocktails.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Toby Maloney, The Violet Hour, Chicago, IL
Source reference

http://egullet.org/p1788999

Curator rating
5 stars
Average rating
4.5 stars
(75 ratings)
From other users
  • Excellent Campari-forward drink! Used The Botanist Gin on the first attempt, will try others. I could not pick out the gin notes from the others, but it did not detract in any way.
  • This is a campari cocktail and it's great.
  • Wow...really really good. Even when made with Dolin Dry, which was all I had. Can't wait to try again when I pick up a bottle of blanc.
  • Very Campari-ish.
  • Holy shit
  • Told should have 20 ds of Regan's orange bitters. Will update as necessary after trying.
  • Make this for Mike Yarsky
  • Enormous, bitter, and relatively low alcohol. A nice appertivo. For that purpose, half-size is probably fine.
  • 12/28/17 - The Collins - Amazed at the Mint flavor in this drink.
  • Not as bitter as you might expect with 1.5 of Campari, Cynar and Fernet. Good kind of cocktail that tastes greater than sum of its parts.Used .25 of Fernet as called for, and I wouldn't do any more lest it overpower.
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  • Red Hook Burning — Campari, Sweet vermouth, Blood Orange Bitters, Maraschino Liqueur, Islay Scotch, Salt
  • White Oak Propeller — Old Tom Gin, Bianco Vermouth, Amaro Nonino, Aperol
  • Amaroland — Sweet vermouth, Amaro Lucano, Amaro, Fernet Branca, Orange bitters
  • The Bitter Venetian — Amaro Nonino, Dry vermouth, Orange liqueur, Orange bitters, Bitters
DrunkLab commented on 3/11/2013:

Delicious. Bitter and refreshing. The Campari/Cynar/vermouth is the center of the drink: the Campari is definitely in control, but the Cynar adds interesting herbal/honeyed/savory accents; the blanc vermouth lightens it all up and adds wine, vanilla, and orange notes. Subtle mint from the Fernet and botanical complexity from the Tanq. Some unexpected leather notes on the way down. The orange oil upfront is worth the three twists. I made this half-sized and upon my first sip immediately wished I'd made more.

Cara A commented on 3/05/2023:

Did not have bianco vermouth; subbed in Lillet Blanc. Very refreshing, bitter with just enough sweet to balance 👍🏼

Mixin In Ansley commented on 4/22/2023:

Bottom three ingredients differ from Amaro by BT Parsons. This is better.

Dagreb's Hat (nee Medicine Hat)

3⁄4 oz Canadian whisky
3⁄4 oz Fernet Branca
3⁄4 oz Brandy
Instructions

Build over ice.

Notes

If desired you can stir/strain and garnish with an orange twist.

Yields Drink
Year
2010
Authenticity
Your original creation
Source reference

http://dagreb.blogspot.com/2010/12/tdn-double-barrel.html

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Meletti Lemon Flip

2 oz Amaro Meletti
3⁄4 oz Lemon juice
1⁄2 oz Rich simple syrup 2:1
1 Whole egg
Instructions

Dry shake, shake with ice, strain, straight up, lowball.

History

Ordered an "amaro flip, not too minty" and Ned offered this. Cocktail is not officially named; name given is merely descriptive

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Ned Greene, Hungry Mother, Cambridge, MA
Source reference

Conversation with bartender. http://www.hungrymothercambridge.com/

Curator rating
4 stars
Average rating
4.5 stars
(6 ratings)
From other users
  • Fabulous. Great flip for the non-flip lover. Surprisingly not bitter. I get a gestalt of chocolate from Meletti, but others don't. — ★★★★★
Similar cocktails
No similar cocktails found.

Fumidus

1 oz Scotch, Compass Box Peat Monster
1 oz Cynar
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Lemon juice
2 ds Bitters, Bittermens Xocolatl Mole
Instructions

Shake, strain, float bitters on top of drink, flame orange peel over top.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
3 stars
(9 ratings)
From other users
  • The lemon does not bring it together.
  • Very good complex cocktail for the Islay lover. — ★★★★
Similar cocktails
  • Michigander — Apple brandy, Cynar, Lemon juice, Honey syrup, Grapefruit peel
  • Scotland Yard — Cynar, Scotch, Lemon juice
  • Faux Fruit — Rye, Cynar, Bitters, Egg white, Lemon juice, Rich simple syrup 2:1
  • To Hell with Spain — Cynar, Rye, Cherry Liqueur, Absinthe, Bitters, Lemon juice
  • Machine Gun Etiquette — Scotch, Apple brandy, Fino sherry, Cynar, Peychaud's Bitters, Apricot liqueur, Orange peel
Dan commented on 2/11/2011:

Fascinating cocktail. I was initially skeptical about the Islay Scotch. I often find that Islay-heavy cocktails are good, but not as good as a nice Islay neat. I made it as stated (1:1:0.5:0.5), except with Bowmore Legend.

This drink however brings together the disparate flavors of the bitter, spicy Punt e Mes, the bitter, savory Cynar, and the smoky Scotch. I thought that maybe the Lemon would be the odd man out, and I tasted the drink at room temperature before adding the lemon. It was very good. I usually don't like sweeter drinks, but I found it very appealing without the lemon. The lemon does add both brightness and the actual lemon notes, which complements the Cynar. It reduces the bitterness a bit, but there is sufficient bitterness to retain interest. It also lends a nice transition, with the smoke and acid and lemon flavors giving way to the lingering bitterness. A good sipper.

I had two thoughts for other directions to try. The first would be substituting lemon bitters for the lemon, and garnishing with a huge expressed lemon peel. The second was to try Xocolatl Mole bitters becauese I think the bitter cacao flavor would go well with the peaty scotch and the Punt e Mes spice.

As written this is a very good cocktail, and a surprise as well.

Zachary Pearson commented on 2/12/2011:

So I made this again, with the sub of Bittermens Xocolatl Mole Bitters, as Dan suggested. I still like the flamed orange peel, though. With the addition of the Mole Bitters, the drink is more cohesive.

I liked the sweetness of the Fee's Whiskey Barrel Aged 09, but the cocktail is now firmed on the back end by the bitters - it's citrus fruit up front, smoky/tobacco in the midpalate, then bitter and chocolatey that lingers. I like this. I'm changing the recipe entry to Xocolatl Mole Bitters... now for a name ;) 

Orinoco

2 oz Rye, Rittenhouse 100
1⁄2 oz Bitters, Angostura
1⁄2 oz Espresso
1⁄2 oz Rich simple syrup 2:1
1 Whole egg
1 pn Coffee (finely ground, as garnish)
Instructions

Dry shake, shake with ice, strain, straight up, lowball, garnish

Yields Drink
Year
2009
Authenticity
Unknown
Creator
No. 9 Park, Boston, MA
Source reference

http://cocktailvirgin.blogspot.com/2010/03/orinoco.html

Curator rating
Not yet rated
Average rating
4.5 stars
(9 ratings)
From other users
  • This drink is a treasure. — ★★★★★
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Guyana Flip

2 oz Rum, El Dorado 5
1⁄2 oz Port
1⁄2 oz Cynar
1⁄4 oz Demerara syrup
1 pn Nutmeg
1 ? Whole egg
Instructions

Combine all liquids in shaker, the add 1 pinch fresh grated nutmeg and 1 whole egg. Shake without ice. Add large ice cubes and shake very well. Strain into glass without ice, and top with more fresh nutmeg.

Yields Drink
Year
2009
Authenticity
Your original creation
Creator
Kyle Davidson, The Violet Hour, Chicago
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Looked creamy but tasted more thin and watery than appearances led me to expect. Nice melange of flavors but texture was disappointing. — ★★★
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  • Ellipsis — Guatemalan rum, Tawny port, Cynar, Triple sec, Bitters
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  • Fruits of Victory — Navy strength rum, Virgin Islands Rum, Cynar, Raspberry liqueur, Molasses Bitters
  • Miramar — Strega, Cynar, Rum, Lemon zest
  • The Divine Lorraine — Bourbon, Sweet vermouth, Amaro Nonino, Elderflower liqueur, Orange cream citrate, Orange peel
Zachary Pearson commented on 2/12/2011:

Made this tonight. Seems like a great idea - love Demerara rum, love Cynar, love the idea of flips. The rum is obviously present here - that burnt sugar smokyness comes through on the finish nicely. Smells nice, good texture, but the Cynar and Port are lost in the middle of the drink. I think the next go round will be without the Port and a full ounce of Cynar, and probably a dash of Angostura. Other than that, perhaps switching out the Port for something like Domaine Canton Ginger liqueur.

Goodbye Marie

2 oz Bourbon, Bulleit
1⁄2 oz Apricot liqueur, Rothman & Winter (Skinny half ounce, add dash demerara to R&W, or use Marie Brizzard)
1⁄2 oz Sweet vermouth, Carpano Antica Formula (Skinny, use Punt e Mes if no Carpano)
13 dr Bitters, Fee Brothers Whiskey Barrel Aged (or Old Fashioned)
15 dr Bitters, Angostura
1 rinse Bitters, Regans' orange bitters (Into rocks glass filled with crushed ice, sazerac style, about 5 dashes)
1 twst Orange peel (Expressed and discarded, a la sazerac)
Instructions

Fill rocks glass with crushed ice, and coat inside with about 5 dashes Gary Regan's Orange bitters. Build cocktail in a mixing glass, if using apry, skinny half ounce, if using R & W (preferred) make a skinny half ounce out of an eighth ounce demerara and the rest R & W apricot. Stir. Dump out crushed ice and bitters from rocks glass, Strain chilled drink into it. Garnish with orange peel expressed and discarded.

Yields Drink
Year
2007
Authenticity
Your original creation
Creator
Kyle Davidson, The Violet Hour, Chicago
Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • Interesting. It’s a bit of fuss for something that essentially tastes like bourbon. Nothing wrong with bourbon, of course.
  • A slightly better Manhattan.
Similar cocktails
  • Staten Island — Bourbon, Amaro, Sweet vermouth, Cherry Liqueur, Cherry Bitters
  • Midtown — Bourbon, Reposado Tequila, Ramazzotti, Sweet vermouth, Orange bitters, Bitters, Orange peel
  • Linden Square — Rye, Amaro Nonino, Aperol, Sweet vermouth, Bitters, Orange peel
  • Left Hand — Bourbon, Sweet vermouth, Campari, Bitters, Maraschino cherry
  • Raisinets — Rye, Cognac, Sweet vermouth, Cynar 70, Amaro Nonino, Bitters
Bevx commented on 4/08/2013:

Had to make a few brand swaps (3:1 Weller 12 & Dickel Rye, Cocchi Torino, Luxardo Apricot), but I enjoyed this a great deal. Will definitely be making it again... Maybe even a few minutes from now!

Zachary Pearson commented on 10/22/2015:

Updated this with a response from the creator - he prefers Fee's Whisky Barrel Aged or their Old Fashioned.  Thanks,  Zachary

Red Envelope

1 1⁄2 oz Gin, 209
3⁄4 oz Averna
1⁄4 oz Aperol
1 bsp Bénédictine
2 ds Bitters, Bittermens Burlesque
1 Cherry, Maraska
Instructions

Stir all ingredients aside from the cherry. Strain into a coupe. Add the cherry.

Yields Drink
Year
2011
Authenticity
Unknown
Creator
Kyle Ford and Rachel Ford, Ford Mixology Lab, San Francisco
Curator rating
Not yet rated
Average rating
3.5 stars
(15 ratings)
From other users
  • Year Round Gin use Death's Door gin
  • Solid negroni vibe! Used Bombay Sapphire but I think I'll try some different gins in the future.
  • At amory amargo use beefeater and 1/2 oz aperol. 12 drops bitters.
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Zachary Pearson commented on 2/06/2011:

If you'd be so kind.... I'm fascinated by cocktail theory. Can you explain some of the thought process behind the drink? I've been struggling with the whole Gin + Amaro accord lately, so this is interesting. Thanks in advance.

kyle4d commented on 2/21/2011:

hi, zpearson! thanks for the question. since i helped create the cocktail, i thought i would help explain it. like most bartenders, i have a fondness for the negroni. our pairing of gin with amaro stems from the negroni's philosophy of pairing gin with bitter campari and vermouth. amari and gin achieve a similar bittersweetness. the addition of aperol broadens that, while a touch of benedictine adds a hint of honey. the bittermens burlesque bitters (floral and peppery) were used to tie all the flavors together. if you have any more questions, please write to us at info@fordmixologylab.com

cheers!

The Gold Baron

1 1⁄2 oz Bourbon, Eagle Rare 10
1⁄2 oz Applejack, Lairds
1⁄2 t Grenadine
1⁄2 t Cane syrup
1 bsp Bitters, Bittermens Burlesque
Instructions

Stir and serve on the rocks (or on one large rock if possible) without any garnish.

Yields Drink
Authenticity
Unknown
Creator
Thomas Waugh, Death and Company, NYC 2010
Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Bitter.. in a good way.
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Chupacabra

1 oz Reposado Tequila
1 oz Elderflower liqueur, St. Germain
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Lime juice
1⁄2 oz Mezcal
Instructions

Shake well over ice and serve straight up

Yields Drink
Year
2010
Authenticity
Unknown
Creator
The Gallows, Boston, MA
Source reference

Bartender

Curator rating
Not yet rated
Average rating
4 stars
(41 ratings)
From other users
  • Very balanced. Hard to pick a dominant taste. Lime and vermouth and some tang from elderflower, but less than you'd think from an oz. Prob a 4.5, but different enough to not be a variant, so it's a 5. Next one, a few weeks later: Def a 5.
  • Great cocktail! Love it! — ★★★★★
  • 1.25 oz tequila .75 lime juice .5 oz st germaine .5 mezcal .5 punt e mes — ★★★
  • So much elderflower liquor!
  • Mezcalicious
  • The mezcal smoke (I used Vida) is misfitting, to my palate. Perhaps cutting it way back (even to just a rinse) would be more to my taste.
  • Very good, really like this.
  • KF likes
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