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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  • Carroll Gardens — Rye, Sweet vermouth, Amaro Nardini, Maraschino Liqueur, Lemon peel
  • Metal Urbain — Cognac, Sweet vermouth, Amaro Nardini, Herbal liqueur, Bitters, Orange peel
  • 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. — ★★★
Similar cocktails
  • Sforzando — Rye, Mezcal, Dry vermouth, Bénédictine, Bitters, Orange peel
  • Souls of the Mountain — Cognac, Mezcal, Amaro Meletti, Bénédictine, Bitters, Absinthe
  • Renegade — Mezcal, Bourbon, Herbal liqueur, Orange bitters, Bitters
  • The El Camino — Mezcal, Rye, Bénédictine, Peychaud's Bitters, Orange peel
  • Southland — Rye, Mezcal, Bénédictine, Bitters
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. — ★★★★★
Similar cocktails
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. — ★★★
Similar cocktails
  • Delores del Rio — Cognac, Mezcal, Coffee liqueur, Bénédictine, Absinthe, Coffee bean
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. — ★★★★★
Similar cocktails
  • Mama Marlowe — Light rum, Maraschino Liqueur, Grapefruit bitters, Lime juice, Orange juice, Simple syrup
  • Beachcomber — Light rum, Orange liqueur, Maraschino Liqueur, Lime juice, Simple syrup
  • Mark's Margarita — Tequila, Triple sec, Lime juice, Simple syrup
  • Pink Grapefruit — Reposado Tequila, Campari, Orange liqueur, Lemon juice
  • Tiki Diki — Jamaican rum, Licor 43, Ginger liqueur, Grapefruit bitters, Bitters, Lime juice, Strawberry
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 ...

Watermelon Batida

2 oz Cachaça
1⁄2 oz Lime juice
1⁄4 oz Simple syrup (or more to taste)
1 oz Watermelon (pureed with immersion blender)
1 spg Mint (muddled)
Instructions

Puree watermelon, muddle mint, add ingredients, shake w/ ice, fine strain. Rocks. Low-ball

Notes

Fresh and clean tasting, but surprisingly potent.

Yields Drink
Year
2008
Authenticity
Your original creation
Creator
Dan Chadwick, but surely lots of people have done this sort of thing.
Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Far from complex but very far from bad! A lot of work but rather tasty. A perfect hot-summer-day cocktail.
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  • Cleopatra — Bison grass vodka, Cachaça, Crème de Banane, Lime cordial, Lime juice, Demerara syrup, McCormick Buko Pandan Extract
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Black Dahlia

3 1⁄2 oz Citrus vodka
3⁄4 oz Raspberry liqueur
3⁄4 oz Coffee liqueur
Instructions

Stir with ice until very cold, and serve straight up with a lemon twist.

Yields Drink
Authenticity
Unknown
Creator
Gallery Bar, Millennium Biltmore Hotel, Los Angeles, CA
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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bluetwist commented on 5/16/2012:

I made this with St. George products: their raspberry liqueur, buddha's hand vodka and Firelit coffee liqueur. Was skeptical, but these flavors are fabulous together -- the coffee and raspberry comes through as a chocolate note. Very nice balance of sweet, bitter, and sour.

MOJO1229 commented on 12/04/2016:

"Black Dahlia" can signify a warning of impending harm--even death. Well, fortunately, those who drink the "Black Dahlia" will come to no harm. On the contrary, they will experience a wonderful cocktail, layered with multiple flavors that include chocolate, rasberries, citrus, sweetness, and even some tartness. Complex, yes; tasteful, definitely.

Like "Bluetwist," who also commented on this cocktail, I, too, was somewhat skeptical as to how well these three ingredients would work out. I used Kahlúa, Crème de Frambosises by Gabriel Boudier, and Citron Absolute vodka. Using these products, I rated the "Black Dahlia" at 3.5. Had I used the products that "Bluetwist" used, I probably would have rated the drink at 4.0. Based on my experience using St. George products, I can comfortably say that St. George puts out high-quality products. I especially like their gins.

So, again my friend, put aside any fears you have about this "Black Dahlia." Get out these three rather common ingredients, mix, stir, strain, and enjoy a luscious drink.

Zanadu

1 oz Gin
1⁄2 oz Dry vermouth
1⁄4 oz Elderflower liqueur, St. Germain
1⁄4 oz Campari
1⁄4 oz Honey syrup
Instructions

Stir all ingredients with ice and strain into an ice filled old-fashioned glass. Garnish with a lemon twist.

Yields Drink
Authenticity
Unknown
Creator
Jerry Ciesielski
Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • Delicious. Nice for summer. Used Forager gin, martini rossi dry vermouth, and St. Germain. — ★★★★★
  • Made with Dolin. Tasted strongly of vermouth.
  • Difficult to incorporate honey (used 1/4 t), so making honey syrup would be worthwhile. Nice, fairly light with St Germain and bitter Campari shining through. Worth making again. — ★★★★
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  • Bijou Bohème — Gin, Dry vermouth, Herbal liqueur, Elderflower liqueur, Orange bitters, Brandied cherry
  • La Bicyclette — Gin, Sweet vermouth, Elderflower liqueur, Peach bitters

L'x-tradu

1 oz Vodka
1 oz Dry vermouth
3⁄4 oz Triple sec
3⁄4 oz Crème de Fraise
1 ds Orange bitters
4 oz Grapefruit juice
Instructions

Shake all spirit ingredients with ice and strain into an ice-filed highball glass. Top with grapefruit juice and serve.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Used a dash of El Guapo New Orleans tonic syrup and teaspoon of amareno cherries and syrup instead of crème de fraise.
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  • Planter's Punch — Dark rum, Bitters, Peychaud's Bitters, Grapefruit juice, Orange juice, Lime juice, Lemon juice, Nutmeg
  • The Reverb Crash — Light rum, Dark rum, White grapefruit juice, Passion fruit syrup, Lime juice, Orgeat
  • You Knew I Was Poison — Light rum, Triple sec, Falernum, Overproof rum, Orange juice, Lemon juice, Pineapple juice

No Mint Bittered Cynar Julep

1 1⁄2 oz Rum, Matusalem Classico
1 oz Cynar
1⁄2 oz Branca Menta
1⁄2 oz Demerara syrup (scant)
1 ds Bitters, Angostura
1 sli Lime (end slice, squeezed, turned inside out)
Instructions

Stir with ice and strain over fresh ice. Squeeze lime slice over drink -- like it's a twist, not a wedge, with skin out -- and drop it in.

Notes

Bitter haters, beware. Bitter lovers, I offer you love & happiness.

History

Variation on the Cynar Julep from Beta Cocktails.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Chris Amirault, eGullet
Source reference

http://forums.egullet.org/index.php?/topic/125141-rogue-now-beta-cockta…

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Thanks for an opportunity to use some Branca Menta. Cynar adds a savoriness to the drink.
  • Rum- bitter, herbal, sweet
  • Very challenging drink to be savored. The original would be too sweet for me. Added 1/4 oz lemon and omitted the syrup. — ★★★★
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  • Upped Ante — Cynar, Bourbon, Fernet Branca, Campari, Sweet vermouth, Absinthe, Maraschino cherry syrup, Lemon peel
  • The Book Deal — Bourbon, Campari, Cynar, Fernet Branca, Bitters, Cherry, Cherry syrup
  • Mr. Hyde — Amaro Nardini, Cynar, Sweet vermouth, Bitters, Strawberry, Demerara syrup, Mint
  • Amari-o Bros. — Santa Maria al Monte, Cynar, Aromatized wine, Maraschino Liqueur, Bitters
Zachary Pearson commented on 2/08/2011:

It's pleasant. I subbed Clement VSOP for the Matusalem. I think it lacks a bit of oomph in the midpalate, and nothing really stands in the forefront. Perhaps a rinse of Fernet Branca to punch up the bitter?

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