Sensation

6 lf Mint
1⁄2 oz Maraschino Liqueur
1 1⁄2 oz Gin
2⁄3 oz Lime juice
Instructions

In a mixing glass, muddle the mint with a few ice cubes and the maraschino until the mint is broken to very small pieces. Add more ice and the gin and juice, shake until cold. Strain into sugar rimmed cocktail glass.

Yields Drink
Authenticity
Authentic recipe
Source reference

Book - The Art of the Bar: Cocktails Inspired by the Classics

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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Rosebud

1 ds Rose water
1 1⁄2 oz Blanco tequila
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1 part Orange peel (with some pith, 1.5 inches long by .5 inch wide)
1 ds Campari
Instructions

Rinse cocktail glass with rosewater. Stir tequila and carpano and strain into glass. Garnish with flamed orange zest and add a few drops of campari to the surface.

Yields Drink
Authenticity
Authentic recipe
Source reference

Book - The Art of the Bar: Cocktails Inspired by the Classics

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • I don't get the enthusiasm. Disjointed, extremely dry, and very small. I gave up on drinking this and made this into a highball. Still not that great.
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tsoodonym commented on 5/06/2012:

Tried it with an inexpensive anejo, and really enjoyed it. Second batch, added a few more drops of rose water to the shaker, and about 1 t of campari. Amazing color and better balance. Great warm weather cocktail.

Blushing Monk

2 oz Bourbon
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄4 oz Cynar
3⁄4 oz Lemon juice
1⁄2 oz Raspberry syrup
1 spg Mint
Instructions

Muddle mint. Add ingredients, shake and strain into a chilled cocktail glass.

Notes

Have made with 1 oz raspberry shrub in place of the raspberry syrup and lemon juice. Very good!

Yields Drink
Authenticity
Unknown
Creator
Burritt Room, San Francisco
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • A nice spin on a whiskey sour, but it felt quite harsh on the back of my throat. Maybe I didn't shake long enough?
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  • Talbott Leaf — Bourbon, Herbal liqueur, Cynar, Lemon juice, Mint, Strawberry preserves
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Otto's Kin

1 1⁄2 oz Dark rum, Barbancourt 8
1⁄2 oz Campari
1⁄2 oz Lime juice
1⁄2 oz Orange juice (clementine)
1 1⁄2 oz Chinotto
Instructions

Shake all but Chinotto, strain, rocks, lowball, top with Chinotto, stir gently.

History

Created for Thursday Drink Night, Cold, July 21, 2011

Otto's Chin
©2011 Kindred Cocktails
Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Dan Chadwick, Kindred Cocktails
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Need to try
  • Delicous, light, refreshing. Used 1oz Barbancourt and 1/2 Screech — ★★★★★
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Celery Sour

1 1⁄4 oz Gin, Broker's
1 oz Elderflower liqueur, St. Germain
3⁄4 oz Lemon juice
1⁄4 oz Fernet Branca
1⁄4 oz Pastis, Herbsaint
2 ds Bitters, Bitter Truth (Aromatic Bitters)
1 twst Lemon peel (Garnish)
Instructions

Shake, strain into a coupe, garnish with a wide lemon peel

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Herbsaint dominated; surprised the St Germain didn’t. Licorice daisy.
  • I used Celery bitters even thought the original did not.
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  • In a Pickle — Gin, Elderflower liqueur, Falernum, Lime juice, Cucumber, Dill
  • French Laundry — Gin, Elderflower liqueur, Maraschino Liqueur, Grapefruit bitters, Lime juice
christina in tacoma commented on 9/11/2011:

I really like this! Very refreshing. I had to make a couple of substitutions based on what I had: Obsello Absinthe Verte for the Herbsaint, and Bombay Sapphire for the Broker's. I had Bitter Truth Celery Bitters, and used those (is that what you intended?). I would love to know if this gets me in the right neighborhood... I like Fernet and anise flavors in small doses, and for me, this is a really good application. Thank you.

Zachary Pearson commented on 9/11/2011:

Christina, Thank you for the kind comment and the new cocktails. My intent was to make a cocktail that smelled like celery without any celery in it, the way a Jasmine builds pink grapefruit flavors through lemon and Campari. It was completely accidental. I was playing around with St. Germain, and I love both Fernet and the sour family, and the St. Germain + Fernet was interestingly green. Herbsaint with the two of those brings it very very close to smelling like celery. 

As for substitutions, Sapphire for Broker's should be fine. Herbsaint is probably more sweet than your absinthe. And while you can use BT Celery Bitters, I don't think they're necessary. I think the Herbsaint is the important thing for you to get.

Thanks,

Zachary

christina in tacoma commented on 9/11/2011:

Thanks Zachary,

I added the Herbsaint and the Angostura orange bitters to my (ever-growing) list. I am glad you guys didn't feel spammed with my cocktail additions to your database:) I was really happy to find a place to 1) consolidate my bookmarks, and 2) share with the hope that I could make a like-minded soul happy. I'll report back after trying this again with the specified ingredients.

Zachary Pearson commented on 9/11/2011:

Christina,

Nah, it's great. Herbsaint is one of those things that will last forever, but is indispensable to a small handful of cocktails, the best well known of which, of course, is the Sazerac. I like the Original (100 proof, orange label) version of the stuff, if you can find it.

Thanks,

Zachary

drinkingandthinking commented on 12/08/2024:

Much more delicate than I expected and definitely has celery notes. I added a pinch of salt which brought it out a bit more.

House Call

3⁄4 oz Sloe gin
3⁄4 oz Apple brandy, Lairds
3⁄4 oz Bénédictine
3⁄4 oz Lemon juice
Instructions

Shake, strain, serve up.

Yields Drink
Authenticity
Authentic recipe
Creator
John Stanton from Sable Kitchen and Bar in Chicago, IL
Curator rating
Not yet rated
Average rating
4 stars
(23 ratings)
From other users
  • Superb, balanced, and complex. A surprising and disarming drink.
  • I love equal parts drinks. This is a great cocktail to run as a busy happy hour special. Cheers.
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christina in tacoma commented on 5/08/2012:

I tried this with some trepidation, but this isn't bad- maybe what an appletini wants to be. I rarely reach for my applejack (laird's) or sloe gin (bitter truth) and am trying to find good ways to utilize them so I can make room for something else. The tart/apple/herbal combination is nice, though on the sweet side.

smparkes commented on 10/04/2022:

Yeah, a little too sweet/syrupy for me but great flavors. Have to figure out what our balance is ...

Pusherman

2 oz Blanco tequila, Lunazul Blanco
1⁄2 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Pineapple juice
3⁄4 oz Lemon juice
1⁄2 oz Demerara syrup
1 oz Egg white
1 oz Club soda (to top)
9 dr Bitters, Fee Brothers Old Fashion
Instructions

Shake ingredients through egg white dry, then with ice. Serve on the rocks in a Collins glass. Top with soda, garnish with bitters.

Yields Drink
Authenticity
Authentic recipe
Creator
Eden Laurin, The Violet Hour, Chicago, IL
Curator rating
Not yet rated
Average rating
4.5 stars
(15 ratings)
From other users
  • Very refreshing. Not my favorite pineapple/green chartreuse combo but at the top of the 2nd tier.
  • Superb and very well balanced.
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mako commented on 10/10/2017:

There are no units on the club soda or instructions on how to use it. I could find several references to the cocktail and ingredients on the web but not units or instructions. Given the Collins class, I assumed it was "top it off" which is what I did. It's a big cocktail to begin with so this eneded up being somwhere in the 1-1.5 oz range, I'd guess. I loved the drink but I'd also love love clarification as to the creators intent in this regard.

Zachary Pearson commented on 10/10/2017:

From personal experience, shaking club soda is a bad idea... I'm going to eyeball the amount as an ounce and update the instructions. Thanks, Zachary

Red Sea

1 1⁄2 oz Gin, Beefeater
3⁄4 oz Campari
1⁄2 oz Sloe gin, Plymouth
1 bsp Orange liqueur, Grand Marnier
2 ds Orange bitters
Instructions

Stir with ice, strain into a rocks glass, and twist a grapefruit peel over it.

History

A riff on the negroni

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Brendan Pratt, Lineage, Boston
Source reference

https://cocktailvirgin.blogspot.com/2011/07/red-sea.html

Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
Similar cocktails
yarm commented on 9/15/2020:

This drink was named after the fact that Brendan's nickname at the bar was Moses. Brendan was one of the earliest people trained by Ryan Lotz who helped to give him that nickname; Ryan went on to open the Hawthorne, work at No. 9 Park, and open Bar Mezanna & Shore Leave here in Boston.

The Grasshopper Lies Heavy

1 oz Fernet Branca
1 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Simple syrup
1 Egg white
3 ds Cocoa powder
1 oz Soda water (approx)
1 pn Cocoa powder (as garnish)
Instructions

Shake all but the soda over ice. (The original recipe doesn't call for a dry shake first, just enthusiasm.) Strain into a short collins over ice. Add soda water and more cocoa powder for garnish.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Chris Kiel, 1022 South, Tacoma, WA
Source reference

http://1022south.blogspot.com/

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Like a chocolate-mint egg cream. — ★★★★
  • Really nice, but omit soda. Try with Berchrovka groves instead of Chartreus
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mahastew commented on 11/02/2011:

I was afraid this would be a horrific experience that might forever repel me from two of my best loves, fernet and Chartreuse. To the contrary, it was an astonishing delight! Not one of the greatest cocktails I've ever had, but definitely "damn tasty." I dare say the cocoa-fernet-Chartreuse combination is ingenious, and the egg white gives it great body. Thanks for posting!

christina in tacoma commented on 11/02/2011:

This is Chris Kiel's cocktail, in case anyone wants to update the reference. He has not made me a cocktail that I haven't loved...

Dan commented on 11/03/2011:

Thanks for the attribution info. Updated. Also tweaked the ingredients to correspond to the instructions.

Dan commented on 11/04/2011:

Really a dessert drink. Too sweet as written for before dinner. I don't know how much 3 dashes of cocoa powder is, so I used 1/2 tsp. The drink has an interesting balance between the herbal, bitter, mint/menthol, and chocolate.

AmyJ commented on 2/23/2013:

Made it without the soda. A lovely Friday nightcap! Nice treat, thanks

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