Clipper Ship

2 oz Gin, Voyager
1 oz Elderflower liqueur, St. Germain
1⁄2 oz Lime juice
1 ds Absinthe, Pacifique
Instructions

Shake with ice, strain into ice filled lowball.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Robert Hess
Source reference

http://www.smallscreennetwork.com/video/562/cocktail_spirit_clipper_shi…

Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Try for Andy
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dfan commented on 1/18/2012:

Made with Plymouth although I imagine using the specified Voyager would make for a bolder drink. Very nice, sort of a more refined gimlet.

Thanksgiving Apéro

1 oz Gin, Bluecoat (Citrusy gins such as Beefeater 24, New Amsterdam also good with this.)
1 oz Aromatized wine, Lillet Blanc
1⁄4 oz Cranberry shrub (Homemade using demarara & cider vinegar.)
1 spl Prosecco (Or cava, should be dry, fill flute.)
Instructions

Combine gin, Lillet blanc and cranberry shrub in mixing glass over ice, stir to combine, strain into flute, top with dry prosecco or cava.

Notes

From my notes, this was tasty last Thanksgiving with homemade cranberry shrub. Might be tasty with other shrubs (i.e. cherry, kiwi, apricot) for other occasions. Cranberry shrub homemade with demarara sugar & cider vinegar as per http://bit.ly/ekePOp

History

Whipped up à la minute last Turkey Day, 11/25/10.

Thanksgiving Apéro
©2011 Kindred Cocktails
Yields Drink
Year
2010
Authenticity
Your original creation
Creator
Rob Marais, Boston MA
Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails
No similar cocktails found.
Rob Marais commented on 5/25/2011:

Dan, thanks for the nice picture! As for the prosecco in the shot the Mionetto secco was a great call, just what I used last Thanksgiving!

Dan commented on 5/30/2011:

Lillet asked for a photo, so I obliged.

Mexican Firing Squad

2 oz Blanco tequila
3⁄4 oz Lime juice
3⁄4 oz Grenadine
2 ds Bitters, Angostura
1 oz Soda water
1 wdg Lime (as garnish)
Instructions

Shake with ice and strain into an ice-filled collins glass. Top with soda and garnish with a lime wedge.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Raines Law Room, New York, NY
Source reference

http://newyork.grubstreet.com/2011/05/kaleidoscope_cocktails.html#photo…

Curator rating
Not yet rated
Average rating
4.5 stars
(24 ratings)
From other users
  • Refreshing summer drink. Increased lime juice to 1 oz but skipped the lime wedge so probably about the same. Going to see how this plays with Luxardo cherry syrup next time.
  • Can do with or without soda water
  • Made with good ingredients (El Tesoro and homemade grenadine) and this was quite good. — ★★★★★
  • Created at La Cucuracha Bar, Mexico City 1937, orig garnish orange and pineapple.
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Dan commented on 5/18/2011:

Corrected bitters -- recipe calls for regular Angostura, not Angostura Orange. Added city and estimated date.

rwilde commented on 2/19/2012:

Created at La Cucuracha Bar, Mexico City 1937, orig garnish orange and pineapple.

Zachary Pearson commented on 2/19/2012:

Rachel,

Do you have a link to the source for this drink?

Thanks,

Zachary

rwilde commented on 2/19/2012:

I only have it in a book: The Gentleman's Companion vol 2 by Charles H. Baker (1939). I don't see an online version of it for a link.

Zachary Pearson commented on 2/19/2012:

Which of course, I don't have yet ;) Is the cocktail correct as written here? Can you give the Baker recipe, and I'll change this to reflect the authoritative source.

Thanks,

Zachary

Pera Rosa

1 oz Reposado Tequila, Lunazul Reposado
1 oz Pear eau de vie, Berkshire Mountain Distillers (or Poire William)
1⁄2 oz Cherry Liqueur, Combier Rouge
1⁄4 oz Lime juice
1 bsp Apricot liqueur, Rothman & Winter Orchard Apricot
1 ds Cranberry bitters, Sweetgrass Farm Cranberry
Instructions

Build over ice in mixing glass, shake for 15 secs or stir for 30, strain into coupe. Freshly pitted cherry garnish optional.

Notes

I was surprised how nicely reposado tequila and pear eau de vie played with each other. I wanted a blush from Combier Rouge, but scaled back on all but the main liquors to preserve a subtle balance and orchard notes.

History

Poured into mixing glass à la minute 5/14/11.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Rob Marais, Boston MA
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Surprisingly dry but agree w/ the other comments that it's not really greater than the sum of its parts.
  • Interesting fruit flavors, but somehow not greater than the sum of its parts. Used a tsp of cranberry liqueur and rhubarb bitters in lieu of cran bitters. — ★★★
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Beacon Hill Sidecar

1 oz Gold rum, Ragged Mountain (A Massachusetts pot still rum, none other will do for Beacon Hill.)
1⁄2 oz Cognac (The older the better, your choice.)
1⁄2 oz Apple brandy, Lairds (Don't use applejack for this.)
1⁄2 oz Orange liqueur, Cointreau
1⁄2 oz Lime juice
1 ds Bitters, Bittermens Burlesque (In memory of Scollay Square.)
Instructions

Build over ice in mixing glass, shake for 15 secs or stir for 30, serve up in coupe, no garnish.

Notes

A Boston Sidecar (brandy, rum, triple sec, lime) variant for the toniest 'hood in Boston, a bit tart with a spicy note for Ole' Scollay Square.

History

Combined with Boston pride 5/11/11. Part of an ongoing series of Boston Sidecar variants at http://robmarais.tumblr.com

Yields Drink
Year
2011
Authenticity
Unknown
Creator
Rob Marais, Boston MA
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Tessmanian Devil

3⁄4 oz Gin, Beefeater
3⁄4 oz Strega
3⁄4 oz Aromatized wine, Lillet Blanc
3⁄4 oz Lemon juice
1 ds Hot sauce, Tabasco
1 ds Cayenne pepper
1 ds Bitters, Bitter Truth Creole
1 sli Chili pepper (red, as garnish)
Instructions

Shake, double-strain, straight up, chilled cocktail glass, garnish.

Notes

Be careful with the Tabasco and cayenne pepper. Don't make it too spicy, just give it a little spicy aftertaste. - Tess Posthumus.

History

Adapted to US measurements (20 ml changed to 3/4 oz each)

Yields Drink
Year
2011
Authenticity
Altered recipe
Creator
Tess Posthumus, Door 74, Amsterdam, Netherlands
Source reference

http://www.ardentspirits.com/ardentspirits_old/Cocktails/101bestnewcock… Gaz Regan, Ardent Spirits

Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
From other users
  • Made with Marie Sharps hot sauce (skipped cayenne) The important thing is just to bring some warmth. Definitely double strain. Quite balanced and interesting. 4.5★
  • Really pretty darn good. I'd recommend jalapeño hot sauce as the vegetal green-ness of it works better here.
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Boulevardier Riff (Fred Sarkis)

1 1⁄2 oz Bourbon, WL Weller
3⁄4 oz Cynar
3⁄4 oz Bonal Gentiane Quina
1 pn Salt (small amount)
2 ds Orange bitters
Instructions

Stir, strain, straight up, cocktail glass

History

As of May 2011, cocktail is unnamed.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Fred Sarkis, Sable Kitchen & Bar, Chicago, IL
Source reference

http://egullet.org/p1810744, direct e-mail from bar

Curator rating
Not yet rated
Average rating
3.5 stars
(20 ratings)
From other users
  • Used Salers and no salt
  • Very good. Nice complexity. More of a bitter Manhattan than a Boulevardier as it has none of the bright Campari flavors. — ★★★★
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DrunkLab commented on 5/22/2014:

This is great. I prefer chocolate bitters to orange here. Not sure whether the salt's necessary.

happyrobot commented on 5/02/2021:

I flipped it and did 1.25 oz each of Bonal and Cynar and then .50 oz bourbon for a lower-abv.

I've enjoyed both versions, but I think I like the flipped version better.

Central Park

1 1⁄2 oz Bourbon, Bulleit
1 oz Ramazzotti
1⁄2 oz Blackberry liqueur, Clear Creek
2 ds Bitters, Angostura
Instructions

Stir, strain, rock.

Notes

Original recipe calls for boysenberry liqueur. Blackberry has been subbed.

Yields Drink
Year
2011
Authenticity
Altered recipe
Creator
Portobello Restaurant http://portobellopdx.com/wordpress/
Source reference

http://www.cocktailia.com/cocktail-recipes/central-park

Curator rating
Not yet rated
Average rating
4 stars
(21 ratings)
From other users
  • Use less blackberry next time - half as much — ★★★
  • A better version of the Old Portland Cocktail.
  • I made with 1/4 oz of Cassis, which was excellent.
  • I really liked this. I subbed Averna for the amaro. My second attempt I muddled 2 raspberries and 1/4 slice of orange and it gave it a great sparkle. Also tried with local Campari like Amaro, but too bitter.
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multiVCA commented on 2/16/2012:

1/2 oz. of Massenez Crème de Mûre was far too much fruit liqueur, I'll try 1/4 oz. next time. The Clear Creek is probably more subtle.

muciri commented on 8/03/2016:

Lacking blackberry liqueur I subbed Maraschino instead and was very pleased with the result.

 

8stringfan commented on 12/10/2016:

I used a homemade blackberry liqueur and the flavors were quite good.  One thing to note - this drink is supposed to be served in a rocks glass over a single large ice cube.  The directions, as written, suggest it's supposed to be served up, which is incorrect.

Solomon Grundy

1 1⁄2 oz Gin
1⁄2 oz Sweet vermouth, Carpano Antica Formula
3⁄4 oz Amaro Lucano
1⁄4 oz Fernet Branca
Instructions

Stir, strain, Serve up. Garnish cherry

Yields Drink
Authenticity
Your original creation
Creator
Dan Long 2011
Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • Nice. Used Bulldog gin and Luxardo Fernet.
  • Mais um Hanky Panky variação
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Shawn C commented on 11/19/2022:

I shy away from Fernet Branca cocktails most of the time, after mostly unsatisfactory results, but this works. The menthol-like character of the Fernet is the dominant aroma and flavor, but it doesn't overpower the rest. The Lucano blends/transitions well into the Fernet, providing an overall coffee and dark spice character alongside the lush grape of the Carpano which can stand up to the rest. This was a pleasant surprise, not for everyone, but worth a try.

Verde Temprano

2 oz Reposado Tequila, Lunazul Reposado (Use your fave 100% agave reposado.)
1⁄2 oz Dry vermouth, Dolin (Noilly Prat also would be good. Fresh always.)
1⁄2 oz Kiwi shrub (Homemade here using demarara, rice wine vinegar & cider vinegar.)
1⁄4 oz Orange liqueur, Citronge (More forward & spicier than Cointreau.)
1 ds Celery bitters
Instructions

Build over ice in mixing glass, shake for 15 secs or stir for 30, strain & serve straight up.

Notes

Name is Spanish for "early Spring", which pertains to the Spring green color of the drink. It's richly herbal and vegetal, for a change up sub ginger shrub for the Citronge.

History

Accidentally collated 5/7/2011.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Rob Marais, Boston MA
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Ritty commented on 9/15/2011:

I almost passed this one by as I didn't have kiwi shrub, then I noticed that no one does except the drink's creator!

Rob Marais commented on 9/15/2011:

Kiwi shrub, like any culinary shrub, is really easy to make when the fruit is in season. I encourage you to try it!

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