Appetizer a l'italienne (Revised)

2 oz Sweet vermouth, Boissiere
1⁄2 oz Fernet Branca (or 1/4 for the timid)
1⁄4 oz Pastis, Pernod (or absinthe)
1⁄4 oz Lemon
Instructions

Shake, Rocks, Lowball

Notes

Original was poorly designed -- Fernet overwhelmed the drink. New version is beautifully balanced. A great drink for the adventurous imbiber.

YieldsDrink
Year
2010
Authenticity
Unknown
Creator
Imbibe
Curator rating
Not yet rated
Average rating
4.5 stars
(17 ratings)
From other users
  • Bitter, herbal
  • Very, very nice to sip, but I felt some small embellishment was missing. Will try again with mint, or maybe bitters of some sort
  • Foodies dinner, 9/2010 — ★★★★★
Similar cocktails
  • Coley Cobbler — Sweet vermouth, Fernet Branca, Gin, Demerara syrup, Orange
  • Amburoni — Sweet vermouth, Cachaça, Campari, Fernet Branca
  • No Stone Unturned — Sweet vermouth, Fernet Branca, Pedro Ximénez Sherry, Absinthe, Salt
  • Fernet Cocktail — Sweet vermouth, Fernet Branca, Curaçao
  • Torino Julep — Sweet vermouth, Jamaican rum, Fernet Branca, Demerara syrup, Mint, Salt

Subbed Absinthe. Anise forward. Get some mintiness on the finish. Vermouth takes a backseat, but shows up on the finish and lingers. Unique and greater than the sum of its parts.

Made this with Carpano Antica, Pernod, lemon, and 1/4 oz Fernet- deliciously complex but still approachable

Kumquat Daiquiri

1 oz Jamaican rum, Wray & Nephew Overproof (kumquat infused)
1 oz Dark rum
1 oz Orange juice
1 t Maraschino Liqueur
1 t Agave syrup
Instructions

Shake, Rocks, Cocktail

Notes

A bit sweet. Add lime next time, depending upon how sweet orange juice is. Made for Alice & Stefan. Only OK because I used 1 1/2 tsp Agave and no lime.

YieldsDrink
Year
2010
Authenticity
Authentic recipe
Creator
Dan Chadwick
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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  • Jolly Roger — Virgin Islands Rum, Light rum, Falernum, Bitters, Orange juice, Orange peel
  • Havana Crusta — Cuban rum, Curaçao, Peychaud's Bitters, Orange, Simple syrup
  • Red Maple — Jamaican rum, Peychaud's Bitters, Grapefruit juice, Maple syrup
  • Snoop Lion (or, Fo'Swizzle) — Jamaican rum, Batavia Arrack, Maraschino Liqueur, Grapefruit juice, Passion fruit syrup, Lime juice
  • Cannibal Cooler — Jamaican rum, Demerara Rum, Falernum, Allspice Dram, Herbal liqueur, Bitters, White grapefruit juice, Lemon juice, Honey syrup

Lua Bonita (Beautiful Moon)

1 oz Cachaça, Leblon
1 oz Campari
1 oz Sweet vermouth, Cinzano Rosso
Instructions

Orange peel, Stir, Straight Up, Cocktail

Notes

A Brazilian's take on a Negroni, perhaps.

YieldsDrink
Year
2010
Authenticity
Unknown
Creator
Unknown. Possibly Joy Richard, Franklin Southie, Boston, MA
Source reference

http://cocktailvirgin.blogspot.com/2010/02/lua-bonita.html

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • For me, the Campari overran the other ingredients. A bit of a metallic taste. Comte de Sureau (Morgenthaller) is a more accessible drink in the same vein.
  • Fabulous. — ★★★★
Similar cocktails

I don't think I've ever had another drink that brought out the "grapey-ness" of sweet vermouth so amazingly. Insanely delicious against the bitter Campari. I'm guessing the cachaca is is doing something to showcase the other flavors. 5/5.

Esmeralda

1 1⁄2 oz Cachaça, Armazen Viera Esmeralda
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Lime juice
1⁄2 oz Simple syrup
1 rinse Islay Scotch
Instructions

Shake, strain, straight up, cocktail glass rinsed with a smoky scotch

YieldsDrink
Year
2009
Authenticity
Unknown
Creator
Ben Sandrof, Drink, Boston
Source reference

http://cocktailvirgin.blogspot.com/2010/02/esmeralda.html

Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Didn't do it for robin. A "-1"
  • Made with olive-y Serra Preta--didn't work out that well.
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  • Cleopatra — Bison grass vodka, Cachaça, Crème de Banane, Lime cordial, Lime juice, Demerara syrup, McCormick Buko Pandan Extract
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  • Gilda — Blanco tequila, Pineapple juice, Lime juice, Cinnamon syrup, Lime
  • Pieces of Eight — Puerto Rican Rum, Crushed ice, Lemon juice, Passion fruit syrup, Lime juice
  • Un Poivron en Vacances (Mr Pepper on Holiday) — Barbados Rum, Allspice Dram, Bitters, Orange juice, Lime juice, Mango juice, Hellfire Habanero Shrub, Passion fruit syrup, Yellow bell pepper

I had this drink at the bar where it was created and it is superb there and at home.

Atlas Cocktail

1 oz Calvados (or apple brandy)
1 oz Demerara Rum
1⁄2 oz Triple sec, Cointreau
1 ds Bitters, Angostura
Instructions

Stir, strain, straight up, cocktail glass

YieldsDrink
Year
1948
Authenticity
Authentic recipe
Creator
Bartending Guide, Trader Vic's
Source reference

http://looka.gumbopages.com/2005/12/02/the-atlas-cocktail/, http://egullet.org/p1592048

Curator rating
Not yet rated
Average rating
3.5 stars
(13 ratings)
From other users
  • I like the idea, but the drink itself is far too sweet
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  • NATO Accord — Bourbon, Calvados, Rum, Swedish Punsch, Bitters, Mezcal, Lemon peel
  • Autumn Boyfriends — Calvados, Barbados Rum, Jägermeister, Allspice Dram, Lemon cordial, Nutmeg
  • The Soother — Cognac, Jamaican rum, Orange Curaçao, Apple juice, Simple syrup, Lemon
  • Lilywhacker — Apple brandy, Sweet vermouth, Triple sec, Bitters
  • Frenchman Street Cocktail — Cognac, Sweet vermouth, Curaçao, Peychaud's Bitters, White Crème de Cacao

Made mine with Laird's Bonded and O.F.T.D. This thing is a velvet-covered sledgehammer. I read that the original Vic recipe called for 0.5 oz of overproof rum, not a full ounce. I believe it.

Intro to Aperol

2 oz Aperol
1 oz Gin
3⁄4 oz Lemon juice
1⁄4 oz Simple syrup
1 ds Bitters, Angostura
1 twst Orange peel (as garnish)
Instructions

Stir, strain, straight up, cocktail glass, garnish

Notes

Some may prefer this with less or no simple syrup.

YieldsDrink
Year
2008
Authenticity
Authentic recipe
Creator
Audrey Saunders, Pegu Club, New York, NY
Source reference

http://projects.washingtonpost.com/recipes/2009/11/04/intro-aperol/, Beta Cocktails

Curator rating
5 stars
Average rating
4.5 stars
(42 ratings)
From other users
  • 50/50 gin & aperol Skip the simple syrup
  • Surprising! And surprisingly good!
  • Loose the simple syrup. Sweet enough without. — ★★★
  • Excellent and a great intro to aperol. Scrap the simple syrup. — ★★★★★
  • A bit sweet, the simple could probably be omitted. The name is fitting.
  • Made without the simple. Very good.
  • Very tasty. Like a sweetened grapefruit juice.
  • Delicious without the simple — ★★★★★
Similar cocktails
  • Aid and Abet — Bigallet China-China, Gin, Lemon juice, Egg white, Simple syrup, Orange flower water
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Expat

1 oz Dry vermouth, Dolin
1 oz Sweet vermouth, Dolin
1 oz Sloe gin, Plymouth
1⁄2 oz Lemon juice
1 ds Peychaud's Bitters
1 twst Lemon peel (as garnish)
Instructions

Shake, strain, straight up, wine glass, garnish

Notes

Light, sweet, and tart.

YieldsDrink
Year
2009
Authenticity
Unknown
Creator
Derek Brown, The Atlantic
Source reference

http://www.theatlantic.com/food/archive/2009/05/goldilocks-dread-of-mix…, e-mail from creator

Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
From other users
  • Light, tart, hardly bitter. Delightfully complex. Low alcohol. — ★★★★★
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  • Speech & Diction — Junmai Sake, Fernet, Cassis, Lemon juice, Lavender syrup
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FYI, this one needs curating to change 1 oz Peychaud's to 1 dash.

Bookeroni

1 oz Bourbon, Booker's
1 oz Sweet vermouth
1 oz Campari
Instructions

Orange Zest, Stir, Rocks, Lowball

Notes

Very tasty, with significant Campari flavors. The Bookers keeps the alcohol mouth feel up. I garnished with a cherry, but the orange zest would be good too.

YieldsDrink
Authenticity
Unknown
Creator
Gerber Mahle, Frankfurt
Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
From other users
  • I tried this using Basil Hayden's bourbon. I got a sense of Fernet?. Added a few dashes of Ango orange bitters based on the comment about an orange twist... really nice.
Similar cocktails
  • Boulevardier (Cure version) — Rye, Sweet vermouth, Campari, Orange peel
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  • The Adams — Bourbon, Campari, Sweet vermouth, Kummel, Bitters
  • 1795 — Rye, Campari, Aperol, Sweet vermouth, Bitters
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Gunshop Fizz

2 oz Peychaud's Bitters
1 oz Lemon juice
1⁄2 oz Simple syrup
3 sli Cucumber
2 Strawberry
3 twst Orange peel (wide swaths)
3 twst Grapefruit peel (wide swaths)
1 oz Sanbitter (or Campari & soda)
1 sli Cucumber (as garnish)
Instructions

Muddle all but Sanbitter for 2 minutes to allow flavors to meld. Add ice, shake, strain, collins glass. Garnish.

Notes

Substitute Campari and a bit of soda for the hard-to-find San Pellegrino Sanbitter.

YieldsDrink
Year
2009
Authenticity
Unknown
Creator
Kirk Estopinal and Maks Pazuniak, Beta Cocktails
Source reference

http://betacocktails.com/archives/159

Quickstart
Innovative and challenging
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Mindblowing. Worth making at least once. — ★★★
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A little bit of work, but a gorgeous color. I subbed Campari + Soda for the Sanbitter, which is impossible to find where I live. It's got nice balance, and interesting flavors, but there's a serious "Strawberry-Banana Jello" character here, and while the cucumber adds some freshness and complexity, the whallop of Peychaud's leaves sort of a metallic/phenolic bitterness. I think I admire this more than I love it.

bza commented on 8/29/2011:

I've made this drink both ways, and it's actually a pretty different drink with the sanbitter, which has less bitterness up front and more of a kind of weird bubblegum taste.

However, I agree with your basic assessment - this is a must try drink, but once you've had it I don't know how many times you'll go back to it. There are probably 10-15 drinks in Rogue and/or Beta that I would pick over this one for my go to drink.

Also, while I generally love drinks with a ton of bitters, I'm a bit wary of drinking 2 whole ounces of peychaud's at once, as it kind of seems like the most processed (i.e. least potable) of the major bitters.

Dan commented on 2/07/2013:

I realized that I had all the ingredients, including Sanbitter, to make this. That doesn't happen often! I have to admit that I didn't love it as much as I did before. I found it surprisingly flat. The strawberry takes a little mental control to suppress the mundane connotations. With all the muddling, it didn't have much alcohol. I added an ounce of J Wray & Newphew overproof rum, which helped considerably. A juniper-forward gin might work well, too.

I still stand by my belief that this is a mind-blowing drink -- worth making at least once.

The Magnolia Tree

1 oz Gin, Tanqueray
3⁄4 oz Orange Curaçao
3⁄4 oz Lemon juice
1⁄2 oz Campari (shy)
1 rinse Herbal liqueur, Green Chartreuse
Instructions

Rinse iced rocks glass with Chartreuse. Shake and strain rest

YieldsDrink
Year
2009
Authenticity
Authentic recipe
Creator
Beta Cocktails
Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • The rinse is nice. I feel like that grapefruity gin-Campari combo is used to better effect in other drinks (like the Bitter Elder). — ★★★
  • Substitution of slightly bitter Creole Shrubb doesn't seem to hurt anything. Rinse is just right -- I tried more and it wasn't an improvement. — ★★★★★
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