LeMons

2 oz Cognac
1 oz Lemon juice
3⁄4 oz Orange bitters, Regans' orange bitters
1⁄4 oz Simple syrup
Instructions

Build over ice, stir, strain, up

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
zpearson
Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
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  • Muertito Vivo — Añejo rum, Jägermeister, Demerara Rum, Lime juice, Grapefruit juice, Cinnamon syrup, Cinnamon stick, Orchid

Louanalao

1 Strawberry (Quartered)
1 1⁄2 oz Light rum
1⁄2 oz Campari
1⁄4 oz Allspice Dram
1 oz Lime juice
1⁄2 oz Cane syrup
1 sli Orange (wheel, as garnish)
1 Strawberry (as garnish)
Instructions

Muddle quartered strawberry. Add other liquid ingredients, shake with ice. Strain into ice-filled double rocks glass. Garnish.

Notes

Boccato suggests Chairman's Reserve Silver rum; works well with Flor de Cana white too.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Richard Boccato
Source reference

Food and Wine Cocktails 2011

Curator rating
Not yet rated
Average rating
4 stars
(21 ratings)
From other users
  • Yow! Christmas spice Kool-aid.
  • Made with Flor de Cana 4 yr, St. Elizabeth's, Steen's Cane Syrup. Might up the campari
  • 5 ratings of either 4 or 5 stars
  • Grapefruity, spicy, delicious. — ★★★★★
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claphamje commented on 7/24/2022:

Very fine, a strawberry daiquiri for grown-ups. I garnished mine with orange twist & mint sprig. Delicious. Thanks.

drinkingandthinking commented on 6/26/2025:

Very nice. No one ingredient dominates, nice spiced finish. May cut the lime to 3/4 as it's a bit sour.

Oaxacan Ice Water

1 1⁄2 oz Mezcal
1 oz Lemon juice
1⁄2 oz Agave syrup
2 ds Grapefruit bitters
1 oz Soda water
Instructions

Combine ingredients with ice, except soda water, and shake hard. Strain into an ice-filled Old Fashioned glass and top with a splash of soda water. Garnish with lemon wheel dusted in chili salt (optional).

Yields Drink
Authenticity
Authentic recipe
Creator
Aaron DeFeo, Hotel Congress, Tucson, AZ
Source reference

http://www.imbibemagazine.com/Oaxacan-Ice-Water-Recipe

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • A smoky tom collins but bitters adds a bit more.
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Rojo Bianco

2 oz Reposado Tequila, Espolon Reposado
3⁄4 oz Bianco Vermouth, Dolin
1⁄4 oz Campari
1⁄4 oz Maraschino Liqueur, Luxardo
1 ds Bitters, Angostura
Instructions

Stir with ice and strain into a coupe glass.

Notes

From Food & Wines: Cocktails 2008. Blog post where I founds this says "Please note that the book has the recipe as 1/4 oz Bianco Vermouth. After mixing the drink with that amount, I discovered through the A Dash of Bitters blog that the book's recipe is incorrect and the intended volume is 3/4 oz."

History

Created by Death & Co.'s Phil Ward as a tequila-based Brooklyn variation.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Phil Ward, Death & Co., New York, NY
Source reference

Food & Wines: Cocktails 2008 from http://cocktailvirgin.blogspot.com/2011/06/rojo-bianco.html

Curator rating
Not yet rated
Average rating
3.5 stars
(12 ratings)
From other users
  • Boring.
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Gal Karni commented on 4/08/2012:

A beatiful drink.
I subbed Aperol for Camapri and reduced the maraschino to a dash.
Tastes like spring

"How High the Moon" Manhattan

2 oz Rye, Bulleit
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Cherry shrub
Instructions

Combine in mixing glass over ice, stir for 30 secs, strain into coupe.

Notes

Homemade using base of 16 oz each demarara sugar, rice vinegar & cider vinegar.

Nice showcase for the Bulleit, which is wonderfully green and grassy for a rye. The cherry shrub gives sharp top notes along with cherry umami to moderate the bitter Punt e Mes.

Did your Dad ever add juice from the the jar of "maraschino" cherries to his manhattan? This cocktail mimics that but in a much more satisfactory way. If this drink evokes anything, perhaps it would be the guileless cocktail culture of the 50's when my Dad learned to mix drinks.

History

As this was being fused into being à la minute 6/25/11, "How High the Moon" by Les Paul and Mary Ford came onto the iPod. To me it was a happy coincidence.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Rob Marais, Boston MA
Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
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Dover to Calais

3⁄4 oz Rum, Smith & Cross
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Orgeat
3⁄4 oz Lime juice
1 ? Egg white
2 ds Peychaud's Bitters
Instructions

Dry shake, add ice and shake hard for 30 seconds. Garnish with dashes of Peychaud's

Yields Drink
Authenticity
Authentic recipe
Creator
Bill Norris, Haddington's, Austin Texas
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • 3 stars as written; 4 stars with modified proportions -- 0.5 oz Smith & Cross, 0.75 oz "regular" aged rum, 0.75 oz lime juice, 0.75 oz orgeat, 0.5 oz green Chartreuse, 1 oz egg white, Peychaud's bitters as garnish
  • four roses bourbon 3 drops hellfire bitters just bomb cyclone just bomb grayson bomb
  • Very chartreusey
  • Surprisingly good. Nicely floral. You really should try it.
  • With my somewhat opaque homemade orgeat and a not-entirely-successful froth, this didn't look terrific but it tasted good. — ★★★★
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BL4ZE commented on 5/31/2024:

Amazing with ground nutmeg garnish.

El Presidente

1 1⁄2 oz Añejo rum
3⁄4 oz Dry vermouth
3⁄4 oz Triple sec, Cointreau
1⁄2 bsp Grenadine
1 twst Orange peel (as garnish)
Instructions

Stir, strain, straight up, cocktail glass, garnish

Notes

Works well with Flor de Cana 7 yr. Wilson also recommends Pampero Aniversario or Havana Club Anejo.

History

Offered by president of Cuba to Calvin Coolidge in Havana. He declined, you should not.

Yields Drink
Authenticity
Authentic recipe
Source reference

Jason Wilson, Boozehound (2010)

Curator rating
Not yet rated
Average rating
3.5 stars
(24 ratings)
From other users
  • Read the comments and up the sweet vermouth
  • With the specs listed the Cointreau really dominates. Next time I'll try the Wondrich spec listed in the comments.
  • Puma: 60/30/10 sem grenadine Anders 45 White Rum,22.5 Dolin Blanc, 7.5 Dry curacao e 1 bsp de Grenadine
  • The blanc vermouth version mentioned in the comments is better, maybe a four.
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tanstaafl2 commented on 3/05/2016:

I find the El Presidente described by David Wondrich in Imbibe back in 2011 to be superior. The biggest change is the use of Dolin Blanc vermouth instead of dry vermouth. 1.5 rich white rum, 1.5 Dolin Blanc vermouth, 1 barspoon orange curacao (or Grand Marnier), 0.5 barspoon of real grenadine (not Roses!), thinly cut orange peel, Stir over cracked ice and express orange peel and drop or discard as preferred, Garnish if desired with maraschino cherry.

profondeur commented on 3/09/2016:

Tried 2 oz Barbancourt blanc, 1 oz Dolin blanc, 1 tsp Curaçao, 1 tsp Grenadine, 2 ds orange bitters. Judgement reserved...

Arbusto Oaxaca 2

1 1⁄2 oz Mezcal, Del Maguey Vida
1⁄2 oz Campari
1⁄2 oz Maraschino Liqueur, Luxardo
1⁄2 oz Cherry shrub (homemade)
1 ds Bitters, Bittermens Xocolatl Mole
Instructions

Combine in mixing glass over ice, stir for 30 secs, strain into coupe. Cherry (either freshly pitted or marinated in maraschino) is optional.

Notes

Awesome showcase for homemade cherry shrub (base made with 16 oz each demarara sugar, rice vinegar & cider vinegar over 32oz pitted cherries). Assertive mezcal smoke & tangy funk on sip, rich cherry with chocolate touch on swallow, long bitter cherry finish. And it's a jewel-like ruby red drink, Boston Red Sox would be pleased.

History

Adapted from Michael (Mr. Manhattan) Lazar's experiment with cherry shrub and a resulting mezcal cocktail.

Yields Drink
Year
2011
Authenticity
Altered recipe
Creator
Rob Marais, Boston MA
Source reference

Michael Lazar's "Stirred, Not Shaken" blog http://bit.ly/mAEWxC

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
Similar cocktails
Dan commented on 6/24/2011:

Your cherry shrub recipe seems to be lacking, um, cherries?

Rob Marais commented on 6/24/2011:

Sorry! I used approximately 32 oz of freshly pitted Bing cherries, and the shrub base was poured over them in a jar to cover. Then I let the mix macerate sealed at ambient temp for a week, shaking daily. I decanted tonight and triple strained the mix for clarity's sake into a clean jar.

Biff Malibu commented on 3/20/2022:

Subbed in Heerings for the shrub. Worked pretty well.

French Cola

1 1⁄2 oz Averna
1 oz Pastis, Pernod
1⁄2 oz Lemon juice
1 oz Soda water
1 twst Lemon peel (as garnish)
Instructions

Build first three ingredients with ice in low-ball glass, stir to louche, add more ice, top with soda, garnish

French Cola
©2011 Kindred Cocktails
Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Tom Lindstedt, Little Bird, Portland, OR
Source reference

http://www.littlebirdbistro.com, telephone call to bartender

Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
From other users
  • Not bad - I eases up on the pastis a bit and added a lot more seltzer.
  • A bit sweet. Increased lemon juice to 3/4oz. Might reduce Pastis to 1/2 instead to emphasize amaro. A nice drink even for the non-pastis aficionado. Tried again with 1oz lemon. Too anise. Use absinthe. Skip soda. — ★★
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Butters commented on 6/25/2011:

Nice! I haven't tried it, but Tom is an awesome guy with a great palate. Very passionate cocktail nerd. This drink sounds tasty!

Juan Bautista

1 oz Pisco
1 oz Aperol
1 oz Ramazzotti
1 ds Bitters, Fee Brothers Whiskey Barrel Aged
1 twst Orange peel
Instructions

Add ingredients to mixing glass. Stir with ice until well chilled. Served up or on the rocks.

Picture of Juan Bautista
2011 Kindred Cocktails
Yields Drink
Year
2010
Authenticity
Your original creation
Creator
Jared Sadoian, Elsa, NY, NY
Curator rating
Not yet rated
Average rating
4.5 stars
(30 ratings)
From other users
  • Nice cocktail - a bit medicinal for some. A nice twist is adding .25 creme de cacao and 2-3 dashes of chocolate bitters. — ★★★★
  • 9/8 oz Pisco, sub in Orange bitters, small drizzle of Allspice Dram.
  • I used Averna and Peychaud's. Very nice! *update* Ramazzotti even better!
  • A total conversion on a negroni; fruitier, less bitter, and easier to drink
  • Subbed a dash of allspice dram for the bitters. Desserty, smooth, sweet, a bit cherry-ish up front. Cinnamon/chocolate on finish. Like a more accessible Boulevardier.
  • A flavorful cocktail, whether before or after dinner. Used 1.25 oz Porton Pisco. Rate 4.5
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