Apple Sidecar (Clear Creek)

1 1⁄2 oz Vodka
1⁄2 oz Apple brandy, Clear Creek
1 oz Lemon juice
1 oz Simple syrup
1⁄2 oz Tangerine juice
1 pn Tangerine peel (shredded, as garnish)
Instructions

Shake, strain, straight up, chilled sugar-rimmed cocktail glass

Notes

Clear Creek product is important.

Yields Drink
Year
2009
Authenticity
Unknown
Creator
Ryan Magarian, Restaurant Zoe, Seattle, WA, as adapted by Gary Regan
Source reference

Gary Regan, The Joy of Mixology

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Made this with Short Path Apple Brandy, Demerara Syrup and substituted pink grapefruit juice and peel for garnish.
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Bitter Maestro

1 1⁄2 oz Rye (go for higher proof)
1⁄2 oz Applejack (or apple brandy)
1⁄2 oz Aromatized wine, Dubonnet Rouge
1⁄2 oz Amaro Nonino
1 ds Grenadine (pomegranate concentrate or grenadine)
Instructions

Combine in a mixing glass and fill with ice; stir well and strain into chilled cocktail glass. Twist a bit o’ lemon peel over the drink and discard, and garnish with a few pomegranate seeds.

Yields Drink
Authenticity
Unknown
Creator
Brooke Arthur, San Francisco, CA
Curator rating
Not yet rated
Average rating
3 stars
(9 ratings)
From other users
  • Not all that great, I used Rittenhouse 100 and instead of Nonino I used Averna. The drink just seems to fall flat close to the finish, maybe the amaro not melding in nicely there.
  • Identical (except for amount of grenadine) to the "Solstice" cocktail in The PDT Cocktail Book. That recipe calls for .25 oz of grenadine.
  • A bit strong with Wild Turkey 101. Used Carpano Antica for the Dubbonet and pomegranate molasses. — ★★★
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laerm commented on 12/05/2019:

Not to snark, but two of the comments here made substitutions that aren't that similar. It's pretty good with the proper ingredients.

Jeff Moore commented on 5/08/2020:

I think the key to this recipe is to use Brandy or Cognac over Rye. Then maybe up the apple to give it more zing.

RoofWood commented on 1/11/2024:

I enjoyed my modified version. As is typical for me I try to cut sugar, so used a shy 1/4 oz Amaro Nonino, which is syrupy but tasty, but then I doubled my home made tart and fruity grenadine and brought rye up to 2 oz and garnished with dehydrated orange. This worked well for me. I found it elegant, spirited, with a fruit cake connotation. My husband, who requires more ‘bounce’ found it a bit meh.

Bombay Cocktail

1 1⁄2 oz Brandy
3⁄4 oz Sweet vermouth
3⁄4 oz Dry vermouth
1⁄4 oz Curaçao
2 ds Orange bitters
2 ds Absinthe
1 Lemon zest (garnish)
Instructions

Stir, Strain into a chilled cocktail glass, garnish

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Los Angeles Cocktail

1 1⁄2 oz Bourbon
1⁄2 oz Sweet vermouth (preferred)
1⁄2 oz Simple syrup
1⁄2 oz Lemon juice (fresh)
1 ds Bitters, Angostura (can be skipped if using carpano)
1 Whole egg
1 oz Nutmeg (fresh for garnish)
Instructions

Combine everything except garnish in a cocktail shaker and shake, without ice, for at least 10 seconds, until the egg has been suitably smacked around and is mixing well with everything else. Add ice to the shaker and shake again, very hard, for at least 10 seconds. Strain into a chilled wine glass or sour glass and garnish.

Yields Drink
Authenticity
Unknown
Creator
Adapted by Marcos Tello
Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Nice combo of nog richness and sourness. Maybe could up the bourbon a little. — ★★★★
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Quinquina Cocktail

1 1⁄2 oz Cognac (or brandy)
3⁄4 oz Bonal Gentiane Quina
1⁄4 oz Apricot liqueur
2 ds Absinthe
1 oz Lemon zest (for garnish)
Instructions

Stir, strain into chilled cocktail glass, garnish with lemon peel.

Yields Drink
Authenticity
Unknown
Creator
Filip's adaptation
Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Tried with Cocchi. Good. Retry with Bonal. — ★★★
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  • Rouge et Noir — Rye, Averna, Cherry Liqueur, Bitters, Peychaud's Bitters, Cherry
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Rattlesnake

2 oz Rye
1 oz Lemon juice
1⁄2 oz Maple syrup (grade b)
2 ds Peychaud's Bitters
1⁄2 Egg white (one egg should be sufficient for two drinks)
1 Lemon peel (for garnish)
Instructions

Combine ingredients in a cocktail shaker and shake well, without ice, until the egg white is good and foamy, about 10-15 seconds. Add ice and shake again another 10 seconds; strain into chilled cocktail glass. Prepare your broad twist of lemon and go in for the kill.

Yields Drink
Authenticity
Unknown
Creator
Beretta, San Francisco
Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Good not the go to drink though.
  • Yum. J likes too!
  • Lemony
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noksagt commented on 5/27/2017:

Note that Beretta seems to have just replaced the classic sweetener with maple syrup, absinthe with Peychaud's, and retained the name of a classic drink: the original may be found in the 1930 Savoy Cocktail Book.

sgls commented on 7/18/2020:

Drinking the Devil's Acre (p. 173) includes a whole egg white, and doesn't bother with the dry shake. The drink is attributed to Harry Craddock, adapted by Thad Vogler, courtesy of Bar Agricole.

Stone Fruit Sour

3⁄4 oz Gin
3⁄4 oz Lemon juice
3⁄4 oz Apricot liqueur
3⁄4 oz Aromatized wine, Lillet Blanc
2 ds Bitters, Fee Brothers Peach
Instructions

Combine everything in a cocktail shaker and fill with ice. Shake well about 10 seconds; strain into chilled sour glass or cocktail glass.

Yields Drink
Authenticity
Unknown
Creator
by Zane Harris, Rob Roy
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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Bonal & Rye

2 oz Rye
1 oz Bonal Gentiane Quina
1⁄2 oz Triple sec, Cointreau
2 ds Orange bitters
1 ds Bitters, Angostura
1 twst Orange peel (as garnish)
Instructions

Stir, Strain

Yields Drink
Authenticity
Unknown
Creator
Todd Smith, Dalva, San Francisco, CA
Curator rating
Not yet rated
Average rating
4 stars
(28 ratings)
From other users
  • Salers works okay for a Bonal sub.
  • only had bourbon 5/11/18
  • Bar Avignon made a wonderful version of this the winters of 2013, 2014? Giant single round sphere of ice. Quite wonderful. Took us a while to find a shop that would order Bonal for us
  • Suggest you start with 1 tsp Contreau as per David Wondrich to avoid an overly sweet drink.
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christina in tacoma commented on 11/23/2011:

So, this isn't exactly the same drink, but .25 oz gran classico instead of the cointreau and bitters is really good.

Shawn C commented on 2/01/2023:

The posted recipe looked rather sweet and I was thinking it might be best to cut the Cointreau portion in half; then I read the old note above about Wondrich suggesting cutting the Cointreau to 1 tsp so I went with my gut 1/4 oz call. This hit my desired balance of alcohol heat, sweet, and bitter, 4 stars. (I suspect I would be stuck at 3 for the original 1/2 oz Cointreau.) I used Rittenhouse 100, Bonal, Regan's Orange & Angostura Aromatic Bitters.

Pan American Clipper

2 oz Calvados (or other apple brandy)
1⁄2 oz Lime juice
1⁄2 oz Grenadine
3 ds Absinthe
1 twst Lime peel (as garnish)
Instructions

Combine liquid ingredients in a cocktail shaker and fill with ice. Shake well until chilled, about 10 seconds. Strain into chilled cocktail glass; garnish with lime zest.

Yields Drink
Authenticity
Unknown
Creator
Sourced from Charles H. Baker, Adapted by Erik Adkins
Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
From other users
  • The curveball role of the absinthe works well here. — ★★★★
  • add 1/2 oz lemon juice use Applejack
  • Use less grenadine
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The Lux

2 part Rye
1 part Averna
1⁄2 part Maraschino Liqueur
1 twst Orange peel (as garnish)
Instructions

Shake, strain, rocks, lowball, garnish

Notes

Also similar to Chris Amirault's Arthur Aveue, which uses 2 : 1/2 : 1/2 ratios.

Yields Drink
Authenticity
Unknown
Source reference

http://chowhound.chow.com/topics/583779#6153079

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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Wasabijazz commented on 6/24/2019:

Is this correct the drink should be shaken not stirred? Tried it both ways and both are enjoyable though I prefer the stirred version in lowball glass with large cube of ice. 

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