Another Fine Mes

2 oz Rye, Michter's
1 oz Tequila, Don Julio Reposado
1⁄2 oz Triple sec, Combier L'Original Liqueur D'Orange
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
2 ds Bitters, Fee Brothers Old Fashion
2 ds Orange bitters, Regans' orange bitters
1 twst Orange peel
1⁄2 t Maple syrup
Instructions

First, to dissolve the maple syrup, combine it with the rye and tequila, stirring at room temperature. Then combine all ingredients in a mixing glass full of ice. Stir while thinking about Laurel and Hardy. Strain into a chilled cocktail glass. Add the garnish.

Notes

“I'm always trying to come up with new variations of the Manhattan (Dale DeGroff’s Man O' War recipe changed my life), and I loves me some tequila! My Lady and I just picked up some maple syrup at the local greenmarket that day, and I wanted to use it in a cocktail, so there you have it. Cheers!” Brendan Casey.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Brendan F Casey, Café Centro, New York, NY
Source reference

Gaz Regan's Annual Manual for Bartenders: 2011

Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • Change. Name Dolly Patron.
  • First sip tasted like the tequila was going to overwhelm the drink, but it ended up blending with the other flavors. Nice variation on the Manhattan. A whole lot of orange with some pepper and smoke from the tequila.
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Dan commented on 3/02/2013:

Curated slightly to clarify which Fee bitters and adjust attribution.

lesliec commented on 9/24/2013:

This is more than slightly splendid. I'm waiting on a bottle of Rittenhouse which seems to have vanished into the aether, so I subbed Jim Beam No 12 (100 proof). The drink worked really well, with the other ingredients calming down the 'squashed ants' bourbon character. Definitely a keeper, and I'll try it again when/if the Rittenhouse appears.

laerm commented on 3/21/2015:

This is really quite good. I made a second with a little Cynar in with the vermouth to try and amp up the vegetal side, so if you'd be interested in that, it wotks.

Mint Julep

2 oz Bourbon
1⁄4 oz Rich demerara syrup 2:1
1 spg Mint
Instructions

Mint can be lightly muddled or added as garnish.

Yields Drink
Authenticity
Unknown
Creator
Debated. First described in print in 1803.
Source reference

Death & Co, NYC

Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • 7/3/18: Very good with 2 oz Old Grand Dad bonded, 0.25 oz 2:1 simple, about 10 muddles leaves in bottom in addition to a sprig for garnish.
  • The Kentucky Derby Cocktail
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Hot Buttered Rum

2 oz Dark rum
2 t Butter
1 t Brown sugar
3 oz Water (boiling, approx)
1 pn Cinnamon (as garnish)
Instructions

Mix butter and sugar in warm mug, add rum, top with boiling water; sprinkle with cinnamon.

Notes

Pie spices may be added: nutmeg, mace, cinnamon, allspice.

Yields Drink
Year
1650's
Authenticity
Unknown
Creator
Colonial Americans
Source reference

http://www.thespir.it/articles/buttered-rum/

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • 12/28/17: Tried 1 oz El Dorado 8, 1 oz Appleton V/X, 1 tsp brown sugar, about 1/4 inch stick of butter, 3-4 oz boiling water, grated nutmeg and cinnamon.
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Dan commented on 11/10/2011:

Curated to make attribution more specific, elaborate on instructions, and add some spice options.

Bourbon Sling

2 oz Bourbon
1 oz Lemon juice
2 t Water
1 t Sugar
1 twst Lemon zest
Instructions

Shake over ice. Highball glass.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Aztec Conquest

1 oz Bourbon, Maker's Mark
1 oz Fino sherry, Lustau Fino
1⁄2 oz Triple sec, Cointreau
1 bsp Chocolate extract, Taza Mexicano
1 ds Orange bitters, Angostura Orange
Instructions

Add all ingredients to mixing glass, top with ice and stir. Strain over fresh ice in a rocks glass.
Garnish with an orange twist.

Notes

Created for a Taza Chocolate contest to come up with cocktails using their new extract.

Yields Drink
Year
2010
Authenticity
Your original creation
Creator
Ryan Lotz, Lineage Restaurant, Boston MA
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Made with mole bitters and the chilli is a bit overwhelming but bracingof a winter night. Rest of ingredients work really well for me. One to try again with real choc extract
  • Bravely substituted 1/2 oz Meletti + 5 ds Mole bitters. Would use 2 ds Mole bitters next time. Worth trying to find specified ingredients, probably. — ★★★
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mahastew commented on 4/03/2012:

I used a different fino and another, organic brand of chocolate bitters, otherwise all ingredients specified. It's tasty and interesting. There's something just a bit incongruous about the mix. The scent of orange and chocolate is delightful, however. 4/5.

Zachary Pearson commented on 4/04/2012:

Mahastew,

Taking a guess here, it's that the Fino is too dry for the other ingredients - it 'leans out" the rich Bourbon, and adds saline/vinyl notes that are what you're finding odd. If you have some, try a dry Oloroso, which should be more rich and woody to pair with the Bourbon.

Thanks,

Zachary

Painless (Skinny Legs, compare to Painkiller)

3⁄4 oz Dark rum, Cruzan Aged Dark
3⁄4 oz Jamaican rum, Appleton
1⁄2 oz Cream of coconut, Coco López
2 oz Orange juice
1 oz Pineapple juice
1 pn Nutmeg (as garnish)
Instructions

Fill 12 oz glass with ice, add ingredients. Adjust orange and pineapple to fill glass as needed.

Notes

Some like a float of dark Meyer's Rum. Ingredient amounts are approximate as the bar estimates.

History

Renamed by poster in light of trademark on Painkiller by Pusser's Rum

Yields Drink
Year
2000
Authenticity
Altered recipe
Creator
Skinny Legs, St. John, USVI
Source reference

Verbal retelling from bar.

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Painkiller

1 oz Rum, Pusser's (British Navy)
1 oz Rum, Pusser's (151)
2 oz Pineapple juice
2 oz Orange juice
1⁄2 oz Cream of coconut, Coco López
1 pn Nutmeg (as garnish)
Instructions

Fill low-ball with ice, build, stir, grate nutmeg as garnish.

Notes

Original version

Yields Drink
Authenticity
Authentic recipe
Creator
Soggy Dollar Bar, Jost Van Dyke
Source reference

Don't Drink the Water, The Complete Guide to Bartending in the Caribbean, Angela Spenceley

Curator rating
Not yet rated
Average rating
4 stars
(19 ratings)
From other users
  • Other recipes call for much more pineapple. I like this version better. I subbed tangerine juice for orange and liked that slight variation as well.
  • 6/16/23: flash blend 2 oz Don Q anejo, 4 oz canned Dole pineapple juice, 1 oz Coco Lopez, 1 oz orange juice. Garnish: nutmeg, pineapple fronds, Luxardo cherry. This is not "balanced" but that's part of the charm. It's a delicious vacation in a glass.
  • 2.5oz SnC 4oz Pineapple 1oz Coconut Cream 1oz orange Garnish Whipshake with ingredients and pour unstrained into a large glass. Top with crushed ice. Lot of hogo here, but besides that there's not much going on.
  • Added 1 pipette of Bittermens Orange Cream Citrate... this is fire!
  • 60ml Navy Rum 60ml Pineapple Juice 30ml Orange Juice 30ml Coconut Cream
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C commented on 5/18/2018:

This is obviously before the invention of shaking a cocktail.  Yikes.

Pimp Daddy commented on 3/25/2024:

Pusser's version: 4 oz pineapple juice, 2 oz Pusser’s rum, 1 oz orange juice, 1 oz cream of coconut

Golden Gate Swizzle

1 1⁄2 oz Fernet Branca
1 oz Lemon juice
1 oz Orgeat
1⁄4 oz Falernum, Velvet Falernum
1⁄4 oz Orange bitters, Angostura Orange
4 ds Bitters, Angostura
1 spg Mint (large, as garnish)
1 sli Orange (as garnish)
Instructions

Build in Collins glass filled with crushed ice, swizzle until frost forms, garnish.

History

Created in Houston, but named after the popularity of Fernet Branca in San Francisco.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Matt Tanner, Anvil Bar & Refuge, Houston, TX
Source reference

http://drinkdogma.com/a-love-affair-with-amaro/

Curator rating
Not yet rated
Average rating
4 stars
(19 ratings)
From other users
  • Amazing Fernet focused long-drink. Check out the Fernet Sling for another Fernet long-drink.
  • Delicious. Jeff loved. — ★★★★
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Dan commented on 2/06/2011:

Added garnishes, instructions, and attribution link.

Dan commented on 6/09/2011:

Updated with the corrected authentic recipe. The previous recipe was guesswork and had too much lemon, not enough orgeat, not enough orange bitters, and included club soda. The drink should be built and swizzled to create dilution. I do think a bit of seltzer was nice, but I shook the drink to prevent excess dilution from melting.

Dan commented on 8/27/2011:

This is a fabulous drink, and a great introduction to Fernet. I removed club soda, which is not in the authentic recipe. If one desires club soda, you might note it in the comments section of your Cocktail Book entry.

christina in tacoma commented on 9/11/2011:

I need to try this recipe again when I have the proper ingredients. I used Torani almond syrup, and the artificial almond extract flavor is getting in the way. Guess it is time to make my own. Also, I have Regan's orange bitters- I would love to know if they are similar to the Angostura Orange, or if it would be reasonable to have both. But even with the low quality orgeat, I find this strangely addicting.

Zachary Pearson commented on 9/11/2011:

First, the KC orgeat recipe is awesome (I should know... it's my take on fxcuisine's version). It's also a great way to meet cocktail-minded friends: the recipe makes 3 liters of orgeat, so you can make two other people insanely happy.

I think it's worth picking up both Regans' and Ango orange - Regans' is like orange breathmint - it has a lighter orange aroma and a green freshness to it. Ango orange is more juicy, like the peel of an incredibly beautiful orange. 

You are right in saying this is an addicting drink, though! 

Thanks,

Zachary

christina in tacoma commented on 9/24/2011:

I made this again with homemade orgeat, and it is just sublime. I rounded up a bit on the orgeat, and down on the angostura orange bitters, and it really was just perfect.

christina in tacoma commented on 10/24/2011:

So, this may be my favorite, most frequently made cocktail (at least in the top few). I think the best version increases the orgeat (homemade) to 1.5 oz and decreases the orange bitters to a few dashes.

DrunkLab commented on 4/02/2013:

Made this with homemade falernum and orgeat (Kevin Liu's recipe, which takes all of two minutes and is delicious), dropping the orange bitters to a few dashes per the suggestions here. I ended up wanting more almond flavor so I upped the orgeat by a half ounce per christina in tacoma's suggestion and still found it balanced (my orgeat's not too sweet). Much more accessible than I expected; tart and lemony and spicy and light, with the menthol-y herbaceousness of the Fernet but basically none of the bitterness. I didn't know Fernet could be so friendly.

hypoxicboy commented on 5/20/2013:

Made this last night; it's going in my top-10! Amazingly delicious - plus it takes enough of the bitter edge off the Fernet that I think it might make for a great drink to introduce Fernet to Fernet-virgins. ;)

Whoa, Nellie!

1 1⁄4 oz Rye, Sazerac
3⁄4 oz Dark rum, Myers's Dark
3⁄4 oz Orange liqueur, Cointreau
1⁄2 oz Grapefruit juice
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup
Instructions

Shake, double strain. Martini glass.

Yields Drink
Authenticity
Unknown
Creator
Cafe Adelaide and Swizzle Stick Bar, New Orleans
Curator rating
Not yet rated
Average rating
4 stars
(24 ratings)
From other users
  • I've made so many variations and substitutes on this and they all came out really good. Rye and funky rum create a solid base. Try subbing unsweetened cranberry for the grapefruit and a slightly less dark rum. Delish! — ★★★★★
  • I upped the rye to 1.75 oz. very good.
  • I used only a half oz of simple syrup, grand mariner instead of contreau and a bit extra grapefruit and a little less lemon. Pretty great!
  • with rum and grapefruit
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Violet Hour

2 oz Bourbon
3⁄4 oz Sweet vermouth
1⁄4 oz Dry vermouth
1⁄10 oz Virgin Islands Rum, Cruzan Blackstrap (a bit over 1/2 tsp)
3 ds Bitters, Fee Brothers Old Fashion
Instructions

Build in a rocks glass, stir.

History

As transcribed by Jonathan Forester: http://www.slashfood.com/2008/09/01/cocktail-hour-the-violet-hour/

Yields Drink
Year
2007
Authenticity
Authentic recipe
Creator
Toby Maloney, Violet Hour
Source reference

http://www.cocktailnerd.com/2009/07/last-nights-dogbite-the-violet-hour/;

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
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Dan commented on 11/04/2011:

Curated to provide another instruction, detail on bitters, and another source reference.

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