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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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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  • Bormio Sour — Rye, Braulio, Lemon juice, Rich simple syrup 2:1
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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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  • Bitter Monk — Indian Rum, Aperol, Bitters, Lemon juice
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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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  • Secret Saba — Rye, Cognac, Moscatel Sherry, Fernet Branca

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
(41 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.

Averna Jimjam

2 oz Averna
1 oz Apricot liqueur, Marie Brizard Apry
1 oz Lemon juice
Instructions

Shake with ice and strain into a cocktail glass.

Notes

Jimjam means something great or perhaps, the jitters.

Yields Drink
Year
2008
Authenticity
Unknown
Creator
Tom Schlesinger-Guidelli, Eastern Standard, Boston MA
Source reference

http://cocktailvirgin.blogspot.com/2010/07/averna-jimjam.html

Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • Great as is, I’d imagine it’d do well with bourbon too.
  • Made with Rothman and Winter Orchard Apricot. The apricot flavor was quite dominant.
  • Mildly challenging, but given the ingredients, less so than expected. The apricot recedes and mixes with the lemon. Not particularly bitter, surprisingly. — ★★★★★
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christina in tacoma commented on 9/21/2011:

This is a really nice drink, interesting and balanced. The apricot doesn't take over the way it seems to in some other drinks I've tried with it.

christina in tacoma commented on 11/08/2012:

I remembered liking this, but I wanted a less sweet version this time, so I tried 1.5 bourbon, .75 averna, and .25 each apricot liqueur and lemon juice. A very nice whiskey sour....

Dan commented on 11/09/2012:

Good call. I did the same thing in a different way: 1 oz bourbon, 1 oz Averna, 1 oz apricot eau-de-vie, 1/2 oz lemon. Very nice. Then I had a little 50:50 Averna and apricot eau-de-vie. Very nice too. I really wish I had bought more Blume Marillen when I found it for only $18/375ml!

christina in tacoma commented on 11/09/2012:

I really like that idea too. I paid $30 for my little bottle, and I had to send away for it. It is delicious stuff- good score!

Dan commented on 11/11/2012:

More success with this formula last night.1 oz bourbon, 2 oz Averna, 1 oz Obstler, 1/2 oz lemon juice. A bit on the big side, but very good. Bauer's Obstler is an Austrian 80 proof pot-distilled eau-de-vie with 70% apple and 30% pear. I found it in the NH state liquor store, thanks to my friend Ivars. It is quite affordable ($20-$25/liter). I think this drink template needs a new name and a prototype recipe. Its very good.

christina in tacoma commented on 11/13/2012:

I'll keep an eye out for the Obstler- it sounds like something I would like. For now I improvised with a mix of apple brandy (I have clear creek) and pear eau-de-vie (I used clear creek but could try massenez next time). I agree, time for a new drink name/recipe- this is good stuff.

Scotch Cringe aka Lavender Cadaver

2 oz Islay Scotch, Laphroaig (10 year)
3⁄4 oz Lime juice
3⁄4 oz Simple syrup
1 Whole egg
2 cube Watermelon
Instructions

Dry shake the egg and Lime. Muddle watermelon. Add ice and shake. Strain into ice-filled Collins glass.

Notes

Called the Lavender Cadaver because a group of medical students thought it tasted like the morgue

Yields Drink
Year
2009
Authenticity
Unknown
Creator
Neal Bodenheimer in Beta Cocktails
Source reference

Beta Cocktails (book)

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Better than it sounds, but still a dry, alum-y mouthfeel. The ingredients are too disparate to come together. Worth trying once, or once in a great while. — ★★★
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eggs_again commented on 6/06/2016:

Very drinkable, but I just used Maker's Mark instead of scotch (I found it ended up being great if you don't like the taste of whisky, but want to make a drink with it anyway).

Not Strawberry Margarita

2 oz Tequila
1 oz Triple sec, Cointreau
1 oz Lime juice
1⁄2 oz Campari
Instructions

Shake, strain, rocks or up, salt optional

History

I was at a high-end restaurant whose drink menu was a bit thin in the "interesting" drink department. They had a Gin / Campari ./ Triple Sec "Martini" (yes, sigh), but as I had been drinking a lot of those ingredients, I focused on the Strawberry Margarita with fresh puree. Thinking the roughness of the tequila would work with the bitter of Campari, I substituted Campari for the berries

Yields Drink
Year
2010
Authenticity
Your original creation
Creator
Dan Chadwick
Curator rating
Not yet rated
Average rating
4 stars
(18 ratings)
From other users
  • 3/4 oz lime is good
  • Cut the lime to .75oz, upped Campari to .75oz. Served on the rocks, with a generous pinch of salt and 10 drops of absinthe. The absinthe was a very nice addition - might try mixing some directly into the drink next time.
  • Delicious sour. Simple and refreshing. Overwhelms the tequila just a bit. Conceivably could benefit from one other note.
  • A nice introduction to the charms of Campari. Pretty pink color, too. — ★★★★★
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multiVCA commented on 9/30/2013:

This is brilliant! I can't believe that nobody else (including myself, since I love Campari) came up with the idea of adding Campari to a Margarita. And the weird thing is that it does seem to have a hint of strawberry in the flavor ...

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