Berkshire Daiquiri

2 oz Gold rum, Ragged Mountain
1⁄2 oz Dry vermouth, Dolin
1⁄2 oz Orange liqueur, Cointreau (More herbal than Citronge, which would be spicier.)
1⁄2 oz Lime juice
1 bsp Ginger shrub, Tait Farm
Instructions

Build over ice in mixing glass, shake for 15 seconds or stir for 30, strain & serve straight up. Your choice of garnish if any.

Notes

Any pot still rum would be good, but the spicy & vegetal notes of this rum make the drink.

This is a fun daiquiri variant. I got richness and spiciness from Ragged Mountain, enhanced by the ginger shrub note. Dolin helped make a dry finish. Try with other pot still rums, rosato instead of Dolin for different effects.

History

Sloshed together à la minute 5/6/11.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Rob Marais, Boston MA
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Dr. Hadley's Root Restorative

1 1⁄4 oz Apple brandy, Lairds
1 oz Root liqueur
1⁄4 oz Bénédictine
1⁄4 oz Brandy
6 lf Mint (muddled with syrup)
1⁄2 oz Demerara syrup
2 ds Bitters, Angostura
2 ds Chocolate bitters, Fee Brothers Aztec Chocolate
1 spg Mint (spanked as garnish)
1⁄2 oz Lime juice
Instructions

Muddle mint with syrup, add rest, shake, double strain, straight up, cocktail glass, garnish with spanked mint.

Notes

Original specifies 1/2 oz B&B, rather than a half ounce each Bénédictine and Brandy. Video calls for B&B and written recipe uses straight Bénédictine.

History

Winner Root competition

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Katie Loeb, Oyster House, Philadelphia, OH
Source reference

http://www.artintheage.com/spirits-content/recipes/dr-hadley%E2%80%99s-…

Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
From other users
  • Made with mole bitters instead of chocolate and with all Benedictine. Really a cocktail for root beer lovers. Deserves another try with real chocolate bitters and less Root. — ★★
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The Undertaker

1 1⁄2 oz Bourbon (original called for Fighting Cock, but any spicy bourbon will do)
1⁄2 oz Orange liqueur, Grand Marnier
1⁄4 oz Cynar
1⁄2 oz Grapefruit juice (pink is fine, but ruby red is excellent)
Instructions

Shake with ice, strain, and serve up with an orange twist.

History

This cocktail was created for the 2009 Grand Marnier & Navan Mixology Summit in Vail, Colorado.

Picture of The Undertaker
Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Misty Kalkofen, Drink, Boston, Massachussetts
Source reference

From the now-defunct 'GM Cocktails' iPhone app.

Curator rating
Not yet rated
Average rating
3.5 stars
(20 ratings)
From other users
  • could stand more cynar but perhaps a stronger bourbon or maybe rye — ★★★
  • Small. Made with dry curacao and ruby red juice. Terrific on the nose, but unremarkable taste. — ★★★
  • Very orange-forward, as you might expect. Sort of a not-very-sour whiskey sour. — ★★★★
  • This has become one of my favorite cocktails of all time - it's pleasantly bitter, not too sweet, and has a nice lift from the grapefruit. I have yet to try it with rye, but I imagine it would be very nice.
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Fancy Mint Julep

2 oz Bourbon (Something good, pref. high proof)
1⁄4 oz Simple syrup (mint infused (see note))
2 spg Mint (garnish)
1 pn Fine sugar (garnish)
Instructions

Mix bourbon and cold mint syrup in a small pitcher. Pack a metal Julep cup with shaved ice, pressing the ice down to compact it. At the rim of the glass, press mint garnish around edges so that it forms a wreath. Add bourbon and mint syrup, dust with a bit of powdered sugar, and drink through a straw cut 1 inch higher than the glass.

Notes

To make mint syrup, take the leaves off of 4 sprigs of mint, place in a small bowl, and pour 1 cup of 2:1 simple syrup over the leaves. Let steep for 15 minutes, strain the syrup, and chill. Obviously, high quality Bourbon is the way to go here. Pappy 15, George T Stagg, pick something nice.

Yields Drink
Authenticity
Authentic recipe
Creator
Booker Noe, former Master Distiller at Jim Beam
Source reference

http://www.io.com/gibbonsb/juleps.html

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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Cynar Julep

1 oz Cynar
1 oz Rum, Matusalem Classico
1⁄4 oz Rich demerara syrup 2:1
3 spg Mint (as garnish)
Instructions

Stir with crushed ice in julep cup until frost forms, garnish to cover top of cup entirely.

Notes

Cheater tin makes an improvised julep cup.

Yields Drink
Year
2009
Authenticity
Unknown
Creator
Brad Bolt, Bar DeVille, Chicago, IL
Source reference

Beta Cocktails

Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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Swagger Rite

1 1⁄2 oz Añejo rum, El Dorado 12
3⁄4 oz Amaro Meletti
1⁄2 oz Tuaca (or Navan or Licor 43)
1⁄2 oz Fernet Branca
1⁄4 oz Virgin Islands Rum, Cruzan Blackstrap
1⁄4 oz Root liqueur
1 twst Orange peel
Instructions

Stir all ingredients but orange twist over ice and strain into a chilled coupe. Garnish with orange twist

Notes

I was trying to use the ROOT liqueur so that it wouldn't just sit on my shelf like a number of my liqueurs. It's very hard to use because it seems to overwhelm everything.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Jordan Gray aka Pb n Foie aka Butters
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
Similar cocktails

Spice Trade

2 oz Añejo rum, Flor de Caña 7 (The 7 year is very nice in this drink)
1⁄2 oz Amaro Meletti
1⁄4 oz Sherry, Lustau (Pedro Ximenez or PX Sherry)
1 bsp Falernum
Instructions

Stir ingredients over ice and strain into a chilled coupe

Notes

The homemade falernum is something similar to the 5 minute falernum recipe from KaiserPenguin.com or you could use Paul Clarkes recipe from TheCocktailChronicles.com. Just make sure to never add lime juice to your mix as it will cause the ingredients to go bad.

Yields Drink
Authenticity
Your original creation
Creator
Jordan Gray aka Pb n Foie aka Butters
Curator rating
Not yet rated
Average rating
4.5 stars
(15 ratings)
From other users
  • Add a lime peel curly. Much better
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Dreaming of Oaxaca

1 twst Grapefruit peel
1 oz Mezcal, Del Maguey
1 oz Aperol
1 oz Aromatized wine, Cocchi Americano
1 oz Grapefruit juice
4 dr Salt Solution
Instructions

Shake all ingredients but peel over ice and strain into a chilled coupe. Garnish with grapefruit peel.

Yields Drink
Year
2010
Authenticity
Your original creation
Creator
Jordan Gray aka Pb n Foie aka Butters
Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
From other users
  • Great drink.
  • Used dolin blanc instead. Very good
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moochydacat commented on 1/12/2013:

wow tried this with Maguey single village vida this morning, yes that's right morning. :)

really tasty!

saxophonenerd commented on 4/15/2024:

This is a good drink, but needs more acid in my opinion. I tried the recipe as written and then added some lemon juice which I think really helped. I do suggest trying it as written though because I know many of my friends would have really loved it as-is.

The Original Dirty Liver

3⁄4 oz Batavia Arrack
3⁄4 oz Cynar
3⁄4 oz Maraschino Liqueur, Maraska (or Luxardo)
1⁄2 oz Bonal Gentiane Quina
3⁄4 oz Lime juice
Instructions

Shake ingredients over ice and strain into a chilled coupe

History

Originally unnamed by its creator, then posted by Dan Chadwick naming it Lead and Liver as a play on the creator's chowhound username, "Pb n Foie."

Yields Drink
Year
2010
Authenticity
Your original creation
Creator
Jordan Gray aka Pb n Foie aka Butters
Source reference

http://chowhound.chow.com/topics/524071#5676784

Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
From other users
  • Would decrease Maraschino (using Luxardo)
  • Complex, somewhat bitter. Use 3/8 Maraschino for softer funk. — ★★★★★
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17th Century Cocktail

1 1⁄2 oz Batavia Arrack, Van Oosten
1 oz Manzanilla sherry, Lustau Manzanilla
1⁄4 oz Orgeat (homemade, with orange flower water)
Instructions

Cut cheeks (peel, pith, small bit of fruit) off the four sides of an orange - bonus if it's a Valencia or Seville. Add ingredients to glass, drop in four orange cheeks, add ice and shake (to integrate the orgeat). Double strain into a coupe, and garnish with a thin orange slice.

Notes

I'm hoping that this builds a nutty-citrus accord that fights the buttery-oily arrack. Manzanilla sherry is like a super-fino, and hopefully the detailed instructions get enough orange into the drink without having to add orange juice.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
zpearson
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
Similar cocktails
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Zachary Pearson commented on 5/28/2011:

So weirdly enough, this works. It definitely gets enough orange into the drink, and the Manzanilla + Arrack give almost a smoky, Mezcal accord. This is definitely dry, but interesting.

christina in tacoma commented on 9/24/2011:

Well, I could tell by the description that this would probably be too dry for me, though the ingredients got my attention. I had a regular navel orange to work with. I liked it with .75 oz orgeat (the homemade stuff is just so good) and an equal measure of lime. Sorry for over-modifying....

christina in tacoma commented on 9/10/2012:

So, I'd like to retract what I said last year, because I tried this again and this is really a great cocktail. I know I didn't use the right sherry last time (and it was probably old), and maybe my tastes have changed or I was just crazy that day. I still have mixed feelings about batavia arrack but the soft nutty orange flavors do work quite well here.

Zachary Pearson commented on 9/11/2012:

Christina,

That's nice of you. I think that people who drink enough craft cocktails tend to move toward liking bitter and sour flavors over sweet ones. I've now found that I love Amaro Sibilla, and I think the only thing left for me is to chew on straight gentian roots or cinchona bark ;)

Thanks,

Zachary

christina in tacoma commented on 9/11/2012:

The Sibilla is potent stuff. It is a little much for me straight, but I do like it with some soda and a twist. Thanks again for all the good stuff you post- I've learned some of my very favorite flavor combos from your recipes.

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