Mark's Margarita

1 1⁄2 oz Tequila
1 oz Lime juice
3⁄4 oz Triple sec, Cointreau
1⁄2 oz Simple syrup
Instructions

Shake, serve up in salt rimmed glass.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • I prefer to cut back a little on the Lime Juice to keep if from getting too sour
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Swipe

1 oz Rye
1 oz Ginger liqueur, Canton
1 oz Lemon juice
1 t Agave syrup (or rich simple syrup)
2 ds Bitters, Fee Brothers Whiskey Barrel Aged
Instructions

Shake, strain, rocks, lowball. Omit syrup of a slightly tarter presentation.

Notes

Made it for myself and my wife took it.

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Ted of Chowhound
Source reference

http://chowhound.chow.com/topics/725526?tag=highlight-5818012;post-cont…

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
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Porteño

3⁄4 oz Bourbon
1⁄2 oz Fernet Branca
1⁄2 oz Cherry Liqueur
1⁄2 oz Lime juice
1⁄2 oz Falernum (or simple syrup)
Instructions

Shake, strain, cocktail

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Murray Stenson, Zig Zag Cafe, Seattle, WA
Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Rye is overpowered and Falernum is perhaps not needed. Would be better with more rye and less of everything else. Menthol is not too strong. An interesting, but not outstanding drink, but promising.
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  • Hurricane Sterba — Añejo rum, Falernum, Fernet Branca, Virgin Islands Rum, Lime juice
  • Velvet Goldmine — Mezcal, Falernum, Fernet Branca, Peychaud's Bitters, Lime juice, Pineapple juice, Agave syrup, Mint
  • Outre-Mer — Añejo rum, Genepy, Sweet vermouth, Lime juice

Ewing #33

1⁄4 oz Pastis
2 oz Jamaican rum, Appleton V/X
1⁄2 oz Fernet Branca
1⁄4 oz Spiced brown sugar syrup (see below)
1 ds Bitters, Angostura
Instructions

Rinse chilled coupe with the Ricard, then pour it out. Fill a mixing glass with ice. Add all of the remaining ingredients and stir well. Strain into the prepared coupe and garnish with lime wedge.

Notes

SPICED BROWN SUGAR SYRUP: In a saucepan, bring 8 ounces water to a boil with 1 cup dark brown sugar, 1 star anise pod and 2 allspice berries. Simmer over moderate heat for 5 minutes. Let cool, then strain into an airtight container and refrigerate for up to 2 weeks. Makes about 12 ounces

Yields Drink
Year
2008
Authenticity
Unknown
Creator
Green Street Grill, Cambridge, MA
Source reference

http://chowhound.chow.com/topics/544983?tag=highlight-4081282;post-cont…

Curator rating
Not yet rated
Average rating
Not yet rated
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Bawdy Max

1 oz Tequila
1⁄2 oz Tequila (chili infused)
3⁄4 oz Elderflower liqueur, St. Germain
1 t Sweet vermouth
2 t Herbal liqueur, Green Chartreuse
1⁄2 oz Lemon juice
Instructions

Shake, strain, cocktail

Notes

Riff on the Maximilian Affair

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Estragon, Boston, MA
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Very good. Might use a touch more lemon or a touch less St. Germain — ★★★★
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  • Trial By Fire — Tequila, Bitters, Pineapple juice, Lemon juice, Simple syrup, Salt Solution
  • The Golden Pearl — Rum, Ginger liqueur, Bitters, Lime juice, Honey syrup
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Rosalita

2 oz Brandy (Orange Brandy)
1 oz Campari
1 oz Lemon (Fresh Citrus Mix)
Instructions

Shake, strain, cocktail

Notes

Guessing on proportions. Originator had only a cordial license, so some sort of sweetened orange possibly Spanish brandy was used

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Estragon, Boston
Source reference

http://estragontapas.com/

Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
From other users
  • Have not made yet
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El Santo

1 1⁄2 oz Blanco tequila, Asombroso Blanco
1 oz Aperol
1 oz Lemon juice
1⁄2 oz Simple syrup
1 twst Orange peel (flamed, as garnish)
Instructions

Shake, strain, straight up, cocktail glass, flamed orange peel, drop into drink.

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Hugh Reynolds, Temple Bar, Cambridge, MA
Source reference

http://www.templebarcambridge.com/, e-mail from Claire, Temple Bar

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Lovely cocktail with complex orange flavors of Aperol and expressed orange peel. I might dial back simple a tad. — ★★★★
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Tipperary (Irish Whiskey)

2 oz Irish whiskey, Redbreast
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1 rinse Herbal liqueur, Green Chartreuse (about 1 tsp)
3 dr Bitters, Fee Brothers Whiskey Barrel Aged
Yields Drink
Year
2006
Authenticity
Unknown
Creator
Gary Regan, as tweaked by Chris Amirault
Source reference

http://forums.egullet.org/index.php?/topic/116620-irish-whiskey-cocktai…

Curator rating
Not yet rated
Average rating
4.5 stars
(12 ratings)
From other users
  • This is tasty, but hard not to be when you start with the Redbreast, right? I didn't have the Fee Brothers Whiskey Barrel-Aged, used some walnut bitters.
  • Too much Fee's.
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MOJO1229 commented on 1/24/2021:

<br />Two oz of Redbreast!. Like all good Catholics, I said a prayer. After all, I was using one of the best Irish Whiskies known to mankind. I quickly rinsed the glass with the Green Chartreuse, and then carefully poured in one of the best vermouths (just short of Holy Water), Carpano Antica Formula, next tossed in the three dashes of Fees Bros. bitters, then quickly looked Heavenward, and slowly took hold of the Redbreast, while praying I didn't drop the bottle (a surefire one-way trip to Hell). Finally,, I carefully measured and slowly poured God's gift to Ireland.

Down the amber liquid went, into the glass, nary a splash landed outside the glass. A slow stir to mix it all, and now-- it was ready. But was it all worthy of the Redbreast? I took a very slow...lingering sip.

My prayer was answered indeed! This is a cocktail worthy of Redbreast Irish Whiskey. Definitely. Most definitely! You can and should enjoy a Tipperary with its 4.5 rating and my blessing.

Scotland the Brave

2 1⁄2 oz Scotch, Talisker
3⁄4 oz Fernet Branca
3⁄4 oz Sweet vermouth
1⁄2 oz Orange liqueur, Mathilde Orange XO
Instructions

Build, rocks, no garnish

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Ted Kilpatrick, No 9 Park, Boston
Source reference

http://forums.egullet.org/index.php?/topic/98460-scotch-cocktails/page_…, posted by Chris Amirault

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Monkey shoulder scotch
  • Delicious, like a complex glass of scotch. Perhaps better neat than on the rocks. Used Balvenie Double Wood 12 and Punt e Mes + Dolin Dry and reduce Fernet to 1/2 oz. — ★★★★★
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Racketeer

1 oz Rye, Rittenhouse 100
1 oz Mezcal, Los Danzantes Joven
1⁄2 oz Bénédictine
1⁄2 oz Sweet vermouth, Carpano Antica Formula (or 1:1Punt e Mes and Sweet Vermouth)
1⁄4 oz Herbal liqueur, Yellow Chartreuse
3 ds Peychaud's Bitters
1 rinse Islay Scotch, Laphroaig
Instructions

Rinse coupe, stir, strain, up.

History

This was in the 09 version of Beta Cocktails, but was dropped for the 2011 edition.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Beta Cocktails
Source reference

http://cocktailvirgin.blogspot.com/2011/10/racketeer.html

Curator rating
Not yet rated
Average rating
4.5 stars
(40 ratings)
From other users
  • Surprisingly cohesive, balanced, and drinkable. Nothing overpowers. Did ~3/8 bene. Would probably do that again.
  • Subbed ¼ dry vermouth for sweet vermouth. — ★★★★★
  • This is an exceptional cocktail - especially for smokey scotch lovers. It's slightly sweeter than I think it needs to be...will work on that. I used Ilegal Joven Mezcal, but will try with others.
  • sub barspoon of green chartruese
  • Needs drying out
  • Awesome. I subbed green chartrueuse and should have used a dash; .25 is a little much as it totally dominates at the beginning.
  • Used blanco tequila instead of Mezcal. OK, not superb. — ★★★
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petrichor commented on 11/14/2015:

Excellent. I will definitely make this again.

Flavors open with honey and progress slowly through a honeyed Chartreuse spice and then a minty complexity reminiscent of Fernet Branca. It fades into balanced and pleasant bitterness. (I used del maguey vida and 1/4+1/4oz punt e mes & cinzano.)

It's on the sweet side, especially at the start. I'd love to keep the rich complexity and spice while reducing some of the sweetness.

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