Orinoco

2 oz Rye, Rittenhouse 100
1⁄2 oz Bitters, Angostura
1⁄2 oz Espresso
1⁄2 oz Rich simple syrup 2:1
1 Whole egg
1 pn Coffee (finely ground, as garnish)
Instructions

Dry shake, shake with ice, strain, straight up, lowball, garnish

Yields Drink
Year
2009
Authenticity
Unknown
Creator
No. 9 Park, Boston, MA
Source reference

http://cocktailvirgin.blogspot.com/2010/03/orinoco.html

Curator rating
Not yet rated
Average rating
4.5 stars
(9 ratings)
From other users
  • This drink is a treasure. — ★★★★★
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Guyana Flip

2 oz Rum, El Dorado 5
1⁄2 oz Port
1⁄2 oz Cynar
1⁄4 oz Demerara syrup
1 pn Nutmeg
1 ? Whole egg
Instructions

Combine all liquids in shaker, the add 1 pinch fresh grated nutmeg and 1 whole egg. Shake without ice. Add large ice cubes and shake very well. Strain into glass without ice, and top with more fresh nutmeg.

Yields Drink
Year
2009
Authenticity
Your original creation
Creator
Kyle Davidson, The Violet Hour, Chicago
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Looked creamy but tasted more thin and watery than appearances led me to expect. Nice melange of flavors but texture was disappointing. — ★★★
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Zachary Pearson commented on 2/12/2011:

Made this tonight. Seems like a great idea - love Demerara rum, love Cynar, love the idea of flips. The rum is obviously present here - that burnt sugar smokyness comes through on the finish nicely. Smells nice, good texture, but the Cynar and Port are lost in the middle of the drink. I think the next go round will be without the Port and a full ounce of Cynar, and probably a dash of Angostura. Other than that, perhaps switching out the Port for something like Domaine Canton Ginger liqueur.

Goodbye Marie

2 oz Bourbon, Bulleit
1⁄2 oz Apricot liqueur, Rothman & Winter (Skinny half ounce, add dash demerara to R&W, or use Marie Brizzard)
1⁄2 oz Sweet vermouth, Carpano Antica Formula (Skinny, use Punt e Mes if no Carpano)
13 dr Bitters, Fee Brothers Whiskey Barrel Aged (or Old Fashioned)
15 dr Bitters, Angostura
1 rinse Bitters, Regans' orange bitters (Into rocks glass filled with crushed ice, sazerac style, about 5 dashes)
1 twst Orange peel (Expressed and discarded, a la sazerac)
Instructions

Fill rocks glass with crushed ice, and coat inside with about 5 dashes Gary Regan's Orange bitters. Build cocktail in a mixing glass, if using apry, skinny half ounce, if using R & W (preferred) make a skinny half ounce out of an eighth ounce demerara and the rest R & W apricot. Stir. Dump out crushed ice and bitters from rocks glass, Strain chilled drink into it. Garnish with orange peel expressed and discarded.

Yields Drink
Year
2007
Authenticity
Your original creation
Creator
Kyle Davidson, The Violet Hour, Chicago
Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • Interesting. It’s a bit of fuss for something that essentially tastes like bourbon. Nothing wrong with bourbon, of course.
  • A slightly better Manhattan.
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Bevx commented on 4/08/2013:

Had to make a few brand swaps (3:1 Weller 12 & Dickel Rye, Cocchi Torino, Luxardo Apricot), but I enjoyed this a great deal. Will definitely be making it again... Maybe even a few minutes from now!

Zachary Pearson commented on 10/22/2015:

Updated this with a response from the creator - he prefers Fee's Whisky Barrel Aged or their Old Fashioned.  Thanks,  Zachary

Red Envelope

1 1⁄2 oz Gin, 209
3⁄4 oz Averna
1⁄4 oz Aperol
1 bsp Bénédictine
2 ds Bitters, Bittermens Burlesque
1 Cherry, Maraska
Instructions

Stir all ingredients aside from the cherry. Strain into a coupe. Add the cherry.

Yields Drink
Year
2011
Authenticity
Unknown
Creator
Kyle Ford and Rachel Ford, Ford Mixology Lab, San Francisco
Curator rating
Not yet rated
Average rating
3.5 stars
(15 ratings)
From other users
  • Year Round Gin use Death's Door gin
  • Solid negroni vibe! Used Bombay Sapphire but I think I'll try some different gins in the future.
  • At amory amargo use beefeater and 1/2 oz aperol. 12 drops bitters.
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Zachary Pearson commented on 2/06/2011:

If you'd be so kind.... I'm fascinated by cocktail theory. Can you explain some of the thought process behind the drink? I've been struggling with the whole Gin + Amaro accord lately, so this is interesting. Thanks in advance.

kyle4d commented on 2/21/2011:

hi, zpearson! thanks for the question. since i helped create the cocktail, i thought i would help explain it. like most bartenders, i have a fondness for the negroni. our pairing of gin with amaro stems from the negroni's philosophy of pairing gin with bitter campari and vermouth. amari and gin achieve a similar bittersweetness. the addition of aperol broadens that, while a touch of benedictine adds a hint of honey. the bittermens burlesque bitters (floral and peppery) were used to tie all the flavors together. if you have any more questions, please write to us at info@fordmixologylab.com

cheers!

The Gold Baron

1 1⁄2 oz Bourbon, Eagle Rare 10
1⁄2 oz Applejack, Lairds
1⁄2 t Grenadine
1⁄2 t Cane syrup
1 bsp Bitters, Bittermens Burlesque
Instructions

Stir and serve on the rocks (or on one large rock if possible) without any garnish.

Yields Drink
Authenticity
Unknown
Creator
Thomas Waugh, Death and Company, NYC 2010
Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Bitter.. in a good way.
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Chupacabra

1 oz Reposado Tequila
1 oz Elderflower liqueur, St. Germain
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Lime juice
1⁄2 oz Mezcal
Instructions

Shake well over ice and serve straight up

Yields Drink
Year
2010
Authenticity
Unknown
Creator
The Gallows, Boston, MA
Source reference

Bartender

Curator rating
Not yet rated
Average rating
4 stars
(43 ratings)
From other users
  • Very balanced. Hard to pick a dominant taste. Lime and vermouth and some tang from elderflower, but less than you'd think from an oz. Prob a 4.5, but different enough to not be a variant, so it's a 5. Next one, a few weeks later: Def a 5.
  • Great cocktail! Love it! — ★★★★★
  • 1.25 oz tequila .75 lime juice .5 oz st germaine .5 mezcal .5 punt e mes — ★★★
  • So much elderflower liquor!
  • Mezcalicious
  • The mezcal smoke (I used Vida) is misfitting, to my palate. Perhaps cutting it way back (even to just a rinse) would be more to my taste.
  • Very good, really like this.
  • KF likes
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Crush

5 oz Sparkling rosé wine (Brut)
3⁄4 oz Campari
1 cube Sugar
4 ds Bitters, Angostura
1 twst Lemon peel
Instructions

Pour 1 ounce of sparkling wine into a champagne glass. Soak the sugar cube with bitters and place in glass. Add rest of sparkling wine to fill. Add Campari and twist.

Notes

Can simply twist lemon peel over glass and discard. Can use a raw brown sugar cube.

Yields Drink
Authenticity
Unknown
Creator
Jason Kosmas & Dushan Zaric, Employees Only, New York
Source reference

Speakeasy by Jason Kosmas & Dushan Zaric

Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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The St. Charles

1 oz Lime juice
2 oz Gin
5 oz Tonic water, Fever Tree
4 ds Peychaud's Bitters
1 wdg Lime
Instructions

Peel the lime with a vegetable peeler. Add the gin and peel to a highball glass and muddle together. Add lime juice, bitters and tonic. Fill glass with cracked ice and rub lime wedge around edge of glass, drop in and serve.

Notes

Add more lime juice to taste (and based on quality of the lime)

Yields Drink
Authenticity
Authentic recipe
Creator
Chuck Taggart
Source reference

http://gumbopages.com/food/beverages/

Curator rating
Not yet rated
Average rating
2 stars
(2 ratings)
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Maine Mule

2 1⁄2 oz Vodka, Cold River Blueberry
1⁄3 c Blueberry (fresh)
1 oz Simple syrup
3 wdg Lemon
3 oz Ginger beer, Barritt's
Instructions

Muddle lemons, simple syrup, vodka and blueberries. Shake and strain into ice-filled Collins glass. Top off with Barritt's Ginger Beer

Notes

I prefer Cold River Blueberry Vodka because it's a strong potato vodka that stands out nicely in this cocktail

Yields Drink
Authenticity
Your original creation
Creator
Paul Imbesi, Brand Manager Barritt's Ginger Beer, Philadelphia, PA
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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The Hoskins Cocktail

2 oz Gin, Plymouth
3⁄4 oz Amer Picon (or Torani Amer)
1⁄2 oz Maraschino Liqueur
1⁄4 oz Triple sec, Cointreau
1 ds Orange bitters
1 twst Orange peel (flamed)
Instructions

30 second stir, strain, straight up, cocktail glass, flame garnish, drop in drink

History

Created to feature the flavor of Toriani Amer.

Yields Drink
Year
2004
Authenticity
Unknown
Creator
Chuck Taggart, Gumbo Pages
Source reference

http://gumbopages.com/food/beverages/hoskins.html

Curator rating
Not yet rated
Average rating
4 stars
(18 ratings)
From other users
  • Excellent with CioCiaro when you can't find Picon
  • TRY THIS
  • Layers of orange. Made with TJ's gin which sufficed.
  • Pleasantly sweet. Used 2.25 oz Plymouth gin.
  • Not tried yet
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mahastew commented on 11/30/2011:

I can't really get past the fact that ANY drink that has more than .25 oz of maraschino is a MARASCHINO drink, and not a Torani Amer drink, etc. While this is a tasty tipple, I have to say it's a fail as far as highlighting the flavor of Torani Amer (or Amer Picon). Anyway, I love maraschino, so it's all good.

Zachary Pearson commented on 11/30/2011:

I don't think that Torani Amer and Amer Picon are alike at all (and I have both). I struggle with the whole gin + amaro pairing, but this is as good of a swing as I've seen outside the Negroni.

Zachary

nbcouch commented on 4/09/2014:

made this with CioCiaro in place of the Amer Picon, and it is delicious - anything with CioCiaro is delicious!

bkemp1984 commented on 3/17/2024:

Big fan....have made with a few different gins, only ever with PF dry, and for the amer Golden Moon's Amer dit Picon and New Liberty's American Picon. The former requires a bit of sugar because it's way less sugary than Amer Picon and the latter benefited from a bit less than 3/4 oz and a splash extra of curacao.

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