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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Quinquina Cocktail

1 1⁄2 oz Cognac (or brandy)
3⁄4 oz Bonal Gentiane Quina
1⁄4 oz Apricot liqueur
2 ds Absinthe
1 oz Lemon zest (for garnish)
Instructions

Stir, strain into chilled cocktail glass, garnish with lemon peel.

Yields Drink
Authenticity
Unknown
Creator
Filip's adaptation
Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Tried with Cocchi. Good. Retry with Bonal. — ★★★
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Rattlesnake

2 oz Rye
1 oz Lemon juice
1⁄2 oz Maple syrup (grade b)
2 ds Peychaud's Bitters
1⁄2 Egg white (one egg should be sufficient for two drinks)
1 Lemon peel (for garnish)
Instructions

Combine ingredients in a cocktail shaker and shake well, without ice, until the egg white is good and foamy, about 10-15 seconds. Add ice and shake again another 10 seconds; strain into chilled cocktail glass. Prepare your broad twist of lemon and go in for the kill.

Yields Drink
Authenticity
Unknown
Creator
Beretta, San Francisco
Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Good not the go to drink though.
  • Yum. J likes too!
  • Lemony
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noksagt commented on 5/27/2017:

Note that Beretta seems to have just replaced the classic sweetener with maple syrup, absinthe with Peychaud's, and retained the name of a classic drink: the original may be found in the 1930 Savoy Cocktail Book.

sgls commented on 7/18/2020:

Drinking the Devil's Acre (p. 173) includes a whole egg white, and doesn't bother with the dry shake. The drink is attributed to Harry Craddock, adapted by Thad Vogler, courtesy of Bar Agricole.

Stone Fruit Sour

3⁄4 oz Gin
3⁄4 oz Lemon juice
3⁄4 oz Apricot liqueur
3⁄4 oz Aromatized wine, Lillet Blanc
2 ds Bitters, Fee Brothers Peach
Instructions

Combine everything in a cocktail shaker and fill with ice. Shake well about 10 seconds; strain into chilled sour glass or cocktail glass.

Yields Drink
Authenticity
Unknown
Creator
by Zane Harris, Rob Roy
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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Bonal & Rye

2 oz Rye
1 oz Bonal Gentiane Quina
1⁄2 oz Triple sec, Cointreau
2 ds Orange bitters
1 ds Bitters, Angostura
1 twst Orange peel (as garnish)
Instructions

Stir, Strain

Yields Drink
Authenticity
Unknown
Creator
Todd Smith, Dalva, San Francisco, CA
Curator rating
Not yet rated
Average rating
4 stars
(28 ratings)
From other users
  • Salers works okay for a Bonal sub.
  • only had bourbon 5/11/18
  • Bar Avignon made a wonderful version of this the winters of 2013, 2014? Giant single round sphere of ice. Quite wonderful. Took us a while to find a shop that would order Bonal for us
  • Suggest you start with 1 tsp Contreau as per David Wondrich to avoid an overly sweet drink.
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christina in tacoma commented on 11/23/2011:

So, this isn't exactly the same drink, but .25 oz gran classico instead of the cointreau and bitters is really good.

Shawn C commented on 2/01/2023:

The posted recipe looked rather sweet and I was thinking it might be best to cut the Cointreau portion in half; then I read the old note above about Wondrich suggesting cutting the Cointreau to 1 tsp so I went with my gut 1/4 oz call. This hit my desired balance of alcohol heat, sweet, and bitter, 4 stars. (I suspect I would be stuck at 3 for the original 1/2 oz Cointreau.) I used Rittenhouse 100, Bonal, Regan's Orange & Angostura Aromatic Bitters.

Pan American Clipper

2 oz Calvados (or other apple brandy)
1⁄2 oz Lime juice
1⁄2 oz Grenadine
3 ds Absinthe
1 twst Lime peel (as garnish)
Instructions

Combine liquid ingredients in a cocktail shaker and fill with ice. Shake well until chilled, about 10 seconds. Strain into chilled cocktail glass; garnish with lime zest.

Yields Drink
Authenticity
Unknown
Creator
Sourced from Charles H. Baker, Adapted by Erik Adkins
Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
From other users
  • The curveball role of the absinthe works well here. — ★★★★
  • add 1/2 oz lemon juice use Applejack
  • Use less grenadine
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The Lux

2 part Rye
1 part Averna
1⁄2 part Maraschino Liqueur
1 twst Orange peel (as garnish)
Instructions

Shake, strain, rocks, lowball, garnish

Notes

Also similar to Chris Amirault's Arthur Aveue, which uses 2 : 1/2 : 1/2 ratios.

Yields Drink
Authenticity
Unknown
Source reference

http://chowhound.chow.com/topics/583779#6153079

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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Wasabijazz commented on 6/24/2019:

Is this correct the drink should be shaken not stirred? Tried it both ways and both are enjoyable though I prefer the stirred version in lowball glass with large cube of ice. 

Tuesdays with Mole

1 oz Dark rum, Gosling's Black Seal
1 oz Cognac (VSOP)
3⁄4 oz Averna
1⁄2 oz Lemon juice
1⁄2 oz Demerara syrup
1 Egg white
6 dr Bitters, Bittermens Xocolatl Mole (as garnish)
Instructions

Dry shake, shake with ice, strain, straight up, coupe, garnish with bitter and thin straw

Notes

Damon's instructions: "Shake with large cubes, after 5 seconds, stop, and hand the shaker to the nearest attractive woman, let her shake it for another 10 seconds. Trust me. Strain into a coupe or footed sour glass. Drop 5-6 drops of Bittermen's Xocolatl Mole bitters on top of foam and run a thin straw through them."

Yields Drink
Year
2008
Authenticity
Unknown
Creator
Damon Dyer, Lani Kai, Manhattan, NY, for an Averna competition in Sicily
Source reference

http://loungerati.blogspot.com/2010/11/what-were-drinking-averna-amaro-…

Curator rating
Not yet rated
Average rating
3 stars
(7 ratings)
From other users
  • Made with Goslings 151, the egg white coagulated. Try Cruzan blackstrap. Also used Luciano. — ★★★
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blue_94_trooper commented on 11/04/2016:

I saw a similar recipe that I made tonight that had equal parts (.75 oz) Averna, Cognac, Appleton Estate, lemon juice and simple.  I used demerara and cut it to .5oz.  The recipe also called for chocolate bitters but I used mole bitters. I thought it was lovely.  A less funky Art of Choke.

Fernet Flip

1 1⁄2 oz Fernet Branca
1 1⁄2 oz Sweet vermouth, Carpano Antica Formula
1 ds Simple syrup
2 ds Bitters, Fee Brothers Whiskey Barrel Aged
1 Whole egg
1 twst Orange peel (expressed and as garnish)
Instructions

Dry shake, add ice, shake like hell, chilled wine goblet

Yields Drink
Year
2009
Authenticity
Unknown
Creator
Paul Clarke, based off a Violet Hour recipe
Source reference

http://www.cocktailchronicles.com/2009/09/18/fernet-flip/

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Used Fee Bros. Aztec Chocolate bitters -- worked great. Reminiscent of a peppermint mocha, so after the first sip I grated a coffee bean over top, which really elevated it.
  • Use chocolate bitters — ★★★★
  • Swapped in Bittermens Xocolatl Mole bitters for other bitters and C de C for simple s. Tried 1 Xoc and .5 Hell for bitters. Better. 4.5
  • The balance between the Fernet and Carpano is so elegant and I really enjoy the subtle yet persistent Fernet flavor. I've been into another version with Bittermens Xocolatl Mole bitters which I like a lot.
  • Light on the bitters
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Dan commented on 2/07/2011:

Improved attribution; added garnish and glassware.

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