Tantris Sidecar

1 1⁄4 oz Cognac, Courvoisier (VS)
1⁄2 oz Calvados
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup
1⁄4 oz Pineapple juice
1⁄4 oz Herbal liqueur, Green Chartreuse
1 twst Lemon peel (expressed)
Instructions

Shake, strain, straight up, cocktail glass half-rimmed with sugar, express lemon peel, garnish.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Audrey Saunders, Pegu Club, New York, NY
Source reference

http://www.imbibemagazine.com/Tantris-Sidecar

Curator rating
5 stars
Average rating
4 stars
(30 ratings)
From other users
  • I went in expecting to love this one but it struck me as overworked and overly sweet.
  • 20200112 G.B. Fookes VSOP Champagne Cognac, Chateau du Breuil Calvados Pays d'Auge, Cointreau — ★★★★★
  • need to try
  • 1/15/18: Had to substitute Lairds bonded apple brandy and PF dry curaçao. Would reduce simple syrup next time. Might try Benedictine in place of the Chartreuse, similar to the Honeymoon.
  • Outstanding -- nice and refreshing but also complex -- the interplay of the cognac, calvados, and chartreuse is like an oblique curve that delivers you to the pineapple and lemon.
  • Actually better than a sidecar — ★★★★
  • Subbed pineapple syrup for pineapple juice and simple. Phenomenally delicious.
  • Deliciously complex and deep. Nicely balanced. Made with orange sub'd for pineapple. — ★★★★
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mahastew commented on 11/04/2011:

REALLY good. Was tempted to dock half a star due to labor intensity, but couldn't do it. ✯✯✯✯✯

Mixin In Ansley commented on 11/06/2023:

I agree. A bit fussy on the front end, but distinctive and complete when all is said and done. I taste the booze and all the other notes that wrap it like a beautiful Pucci scarf.

The Long Stem Rose

1⁄4 oz Rose water (as rinse)
1⁄2 oz Elderflower liqueur, St. Germain
3⁄4 t Peychaud's Bitters
3⁄4 t Bitters, Stirrings Blood Orange
3⁄4 t Grapefruit bitters, Fee Brothers Grapefruit
3⁄4 t Peach bitters, Fee Brothers Peach
2 oz Sparkling white wine (approx)
1 twst Lemon peel (as garnish)
Instructions

Rinse the glass with the rose water. Add bitters and St. Germain to glass and stir. Top with chilled sparkling wine and garnish.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
732 Social, Louisville, Kentucky
Source reference

Imbibe Magazine, March/April 2011, page 24

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Barrittster

2 oz Apple brandy
1⁄2 oz Campari
1⁄2 oz Aperol
3⁄4 oz Lemon juice
2 oz Ginger beer, Barritt's
1 twst Lemon peel (as garnish)
Instructions

Shake first 4 ingredients with ice, strain into ice-filled highball glass, top with ginger beer, stir gently, garnish.

History

Created for the Barritts cocktail contest, 2011.

Barrittster
©2011 Kindred Cocktails
Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Dan Chadwick, Kindred Cocktails
Curator rating
Not yet rated
Average rating
3.5 stars
(15 ratings)
From other users
  • Delicious tart and tasty and spicy. Perfect tall drink
  • Spicy and complex, but tall enough to still be refreshing. An interesting blend of tropical and New England fruit flavors. — ★★★★★
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The Brotherhood

1 1⁄2 oz Irish whiskey, Michael Collins
3⁄4 oz Orange liqueur, Grand Marnier
3⁄4 oz Bénédictine
3⁄4 oz Lemon juice
1 twst Lemon peel
Instructions

Add all the ingredients to a shaker and fill with ice. Shake, and strain into a chilled coupe glass. Twist a piece of lemon peel over the top and drop into the drink.

Yields Drink
Authenticity
Unknown
Creator
Charles Joly
Source reference

http://liquor.com/cocktails/the-brotherhood/

Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • Perfectly proportioned. Used Kilbeggan.
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drinkingandthinking commented on 5/01/2019:

Only a handful of cocktails I give 2 stars to, and I think it has something to do about Benedictine and lemon that just doesn't work for me. It's just a really weird taste with the sour first followed by strong herbal. Not pleasant, but maybe it's just me...

Mixin In Ansley commented on 11/27/2023:

Like a gold cup at Mory’s in New Haven. Used Green Spot and Grand Marnier

Red Maple

1 1⁄2 oz Jamaican rum, Smith & Cross
3⁄4 oz Grapefruit juice
3⁄4 oz Maple syrup (maybe less – to taste)
2 ds Peychaud's Bitters
Instructions

Shake well with ice, strain into chilled cocktail glass.

Notes

1/2 oz of maple syrup was plenty to my taste, may want even less.

Yields Drink
Authenticity
Authentic recipe
Creator
Jackson Cannon, Eastern Standard, Boston
Source reference

http://www.cocktailchronicles.com/2010/12/16/6030-34-36-in-praise-of-ho…

Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
From other users
  • Yeah, 1/2 oz. maple is still too much. I have to wonder if the original recipe intended to spec 3/4 oz. maple syrup *syrup*. — ★★★
  • Try 1/4 sugar next time, good but sweet
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Orange Angelus

1⁄2 oz Brandy
3⁄4 oz Orange liqueur, Cointreau
1⁄2 oz Vodka
1⁄2 oz Lemon juice
1 ds Orange bitters, Angostura Orange
4 oz Champagne (Brut preffered)
Instructions

Fill mixing glass halfway with ice. Stir all but champagne in mixing glass. Top with champagne. Serve in large champagne flute with an orange slice as a garnish if desired

Yields Drink
Year
2010
Authenticity
Your original creation
Creator
Redface
Source reference

http://redfacery.blogspot.com/2010/10/bubbly-cocktails.html

Curator rating
Not yet rated
Average rating
4.5 stars
(9 ratings)
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The Fiery Dog

1 oz Whiskey, Buffalo Trace (White Dog 64% Unaged Whiskey)
1 oz Sweet vermouth, Noilly Prat
1⁄2 oz Absinthe
1⁄2 oz Bénédictine
1 ds Peychaud's Bitters
Instructions

Shake and strain into a rocks glass. Please don't put any White Dog in a cocktail glass.

Yields Drink
Year
2010
Authenticity
Your original creation
Creator
Redface
Source reference

http://redfacery.blogspot.com/2010/11/fiery-dog.html

Curator rating
Not yet rated
Average rating
Not yet rated
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Dan commented on 3/18/2011:

Ha ha! "Please don't put any White Dog in a cocktail glass."

Demon of Destiny

1 1⁄2 oz Gin
3⁄4 oz Sweet vermouth, Noilly Prat
1⁄2 oz Absinthe
1⁄4 oz Blanco tequila
1⁄4 oz Agave syrup
Instructions

Add everything to an ice filled shaker and then shake like you want the minions of hell to break loose from their fiery (icy) prisons. Double strain into a coupe.

History

Progenitor: Destiny Cocktail, http://www.cocktaildb.com/recipe_detail?id=658

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Redface
Source reference

http://redfacery.blogspot.com/2011/02/satanic-cocktails-demon-of-destin…

Curator rating
Not yet rated
Average rating
3.5 stars
(28 ratings)
From other users
  • Swapped absinthe and tequila quantities. Maybe try with lime juice
  • Consider using 1/2 oz. of tequila and 1/4 oz. absinthe.
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MOJO1229 commented on 7/06/2016:

<br />The instructions need to be clarified on two matters: (1) The instructions say to put all of the ingredients, save for the agave syrup, into a glass mixer and then vigorously shake it. I think if the ingredients are to be vigorously shaken, then they should be put into a metal shaker, not a mixing glass. This will prevent the escape of the minions from Hell! (2) More importantly, what is to be done with the agave syrup that was put into a separate container? The only thing I could come up with is that the agave syrup is to be carefully floated atop of the other ingredients after they have been vigorously shaken. Can anyone clarify what is to be done with the agave syrup? I think the instructions should be rewritten to clarify both issues, but mostly to clarify issue number two, regarding the agave syrup. And I agree that switching the amounts of absinthe and tequila makes a better drink.

The Road to Tipperary:

1 oz Berry (Mixed)
2 oz Irish whiskey, Powers
1⁄2 oz Rich demerara syrup 2:1
2 ds Peychaud's Bitters
2 ds Bitters, Fee Brothers
2 oz Stout, Guinness stout (as float)
Instructions

Muddle berries in a pint glass and add all ingredients except Guinness.
Shake with 2 kold draft cubes and strain into the pilsner glass.
Add crushed ice, swizzle a bit add more crushed ice and top with Guinness.

Notes

Source recipe is vague about type of berries, but presumably a mix of blueberries, strawberries, raspberries, and/or blackberries would be appropriate

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Contemporary Cocktails, Inc.
Source reference

Contemporary Cocktails, Inc. Newsletter
http://us1.campaign-archive1.com/?u=74bc5ef5dca05cbd694f2bf99&id=d1ec5d…

Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails
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Dan commented on 3/17/2011:

Clarified approximate volume of berries and stout, and suggested possible mix of berries. Alas, source reference is vague.

Greenwich Sour

2 oz Bourbon (or rye)
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup
1 Egg white
3⁄4 oz Red wine (as float)
Instructions

Dry shake all but wine, shake with ice, strain, rocks, lowball, float red wine, garnish with orange slice and cherry. Use a dry red wine.

History

A comments in a NY Times post refers to Employees Only as making this drink. When contacted, however, the cocktail was not readily known (at least by whoever answered the phone). Awaiting a followup from the bartender. 212-242-3021. The recipe given above is from the Temple Bar, where they used Bourbon.

Yields Drink
Year
2008
Authenticity
Unknown
Creator
Employees Only, Manhattan, NY. (unconfirmed)
Source reference

Recipe from Temple Bar, Cambridge, MA

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Interesting concoction. Used Buffalo Trace bourbon. Glad I tried it but seemed like it was missing something. Perhaps a little more lemon juice?
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christina in tacoma commented on 4/20/2012:

My favorite local bar has a version of this on their happy hour menu called the Hilltop New Yorker- no egg white or fruity garnish but they add rhubarb bitters. It is such a good, simple cocktail, and the rhubarb bitters make all the difference.

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