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. 

Tuesdays with Mole

1 oz Dark rum, Gosling's Black Seal
1 oz Cognac (VSOP)
3⁄4 oz Averna
1⁄2 oz Lemon juice
1⁄2 oz Demerara syrup
1 Egg white
6 dr Bitters, Bittermens Xocolatl Mole (as garnish)
Instructions

Dry shake, shake with ice, strain, straight up, coupe, garnish with bitter and thin straw

Notes

Damon's instructions: "Shake with large cubes, after 5 seconds, stop, and hand the shaker to the nearest attractive woman, let her shake it for another 10 seconds. Trust me. Strain into a coupe or footed sour glass. Drop 5-6 drops of Bittermen's Xocolatl Mole bitters on top of foam and run a thin straw through them."

Yields Drink
Year
2008
Authenticity
Unknown
Creator
Damon Dyer, Lani Kai, Manhattan, NY, for an Averna competition in Sicily
Source reference

http://loungerati.blogspot.com/2010/11/what-were-drinking-averna-amaro-…

Curator rating
Not yet rated
Average rating
3 stars
(7 ratings)
From other users
  • Made with Goslings 151, the egg white coagulated. Try Cruzan blackstrap. Also used Luciano. — ★★★
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blue_94_trooper commented on 11/04/2016:

I saw a similar recipe that I made tonight that had equal parts (.75 oz) Averna, Cognac, Appleton Estate, lemon juice and simple.  I used demerara and cut it to .5oz.  The recipe also called for chocolate bitters but I used mole bitters. I thought it was lovely.  A less funky Art of Choke.

Fernet Flip

1 1⁄2 oz Fernet Branca
1 1⁄2 oz Sweet vermouth, Carpano Antica Formula
1 ds Simple syrup
2 ds Bitters, Fee Brothers Whiskey Barrel Aged
1 Whole egg
1 twst Orange peel (expressed and as garnish)
Instructions

Dry shake, add ice, shake like hell, chilled wine goblet

Yields Drink
Year
2009
Authenticity
Unknown
Creator
Paul Clarke, based off a Violet Hour recipe
Source reference

http://www.cocktailchronicles.com/2009/09/18/fernet-flip/

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Used Fee Bros. Aztec Chocolate bitters -- worked great. Reminiscent of a peppermint mocha, so after the first sip I grated a coffee bean over top, which really elevated it.
  • Use chocolate bitters — ★★★★
  • Swapped in Bittermens Xocolatl Mole bitters for other bitters and C de C for simple s. Tried 1 Xoc and .5 Hell for bitters. Better. 4.5
  • The balance between the Fernet and Carpano is so elegant and I really enjoy the subtle yet persistent Fernet flavor. I've been into another version with Bittermens Xocolatl Mole bitters which I like a lot.
  • Light on the bitters
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Dan commented on 2/07/2011:

Improved attribution; added garnish and glassware.

Planet of the Apes

1 oz Dark rum, Appleton V/X
1⁄2 oz Lime juice
1 oz Pineapple juice
1 oz Orange juice
3⁄4 oz Crème de Banane, Giffard
1⁄2 oz Overproof rum
Instructions

Shake w ice. Tall glass.

Yields Drink
Authenticity
Unknown
Source reference

Beachbum Berry Remixed

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
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Star Fizz

1 1⁄2 oz Gin
1 oz Cassis
1⁄2 oz Lime juice
4 oz Sparkling water
Instructions

Collins glass

Notes

Just an easy sparkling cocktail for a diverse crowd. Adjust the cassis & sparkling water according to taste, and you've got something for everybody.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
Similar cocktails
shadowkirby commented on 11/18/2017:

Used 3/4 oz cassis and 3 oz soda water which seemed like a good ratio. A little simple, but an easy drink.

Variable High Cloudiness and Gusty Winds

1 1⁄2 oz Dark rum
3⁄4 oz Lime juice
3⁄4 oz Cynar
3⁄4 oz Ginger syrup
1 ds Blackstrap molasses (as garnish)
Instructions

Shake, strain, straight up, coupe, garnish with molasses. For ginger syrup: juice ginger and mix 1:1 with simple syrup

Notes

Juice ginger and mix 1:1 with simple syrup

Yields Drink
Year
2009
Authenticity
Unknown
Creator
Tim and Elizabeth Dahl, Nostrano, Madison, WI
Source reference

http://chowhound.chow.com/topics/524071#6144923

Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • Great combo, but I'll probably cut the lime and make a stronger ginger syrup next time.
  • Love. Joined this site to save this drink.
  • Made w/ powerful fresh ginger syrup and this was really great. With Domaine it would have been a very different (and weaker) drink. 3.5★
  • Good winter drink.
  • Sub'd Canton for ginger syrup. Delicious. — ★★★★★
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Heering Flip

2 oz Cherry Liqueur, Cherry Heering
1⁄2 oz Bitters, Bittermens Xocolatl Mole (fat)
1 Whole egg
1 pn Salt
3 dr Bitters, Bittermens Xocolatl Mole (as garnish)
Instructions

Dry shake, shake with ice, strain, low-ball, ice chunk, garnish 3 drops bitters

Notes

The Beta Cocktails version has no salt and no garnish.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Maks Pazuniak, Beta Cocktails
Source reference

http://www.details.com/story/holiday-drinks-egg-white-cocktails

Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
From other users
  • Good, rich. I think an ounce or two of stout might improve it.
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Zachary Pearson commented on 12/07/2011:

So why not try something from Beta Cocktails - it's seasonally appropriate, I adore the bitters, and the raw egg's just a bonus. Made with Luxardo's Sangue Morlacco (it was either that or Maurin Quina, and I didn't want to pile on the bitterness).

So, on the obvious side, the bitters drive the drink. and the cherry is a nice counterweight and again, an obvious pair for the chocolatey bitters. Weirdly enough, it's a bit on the simple side, but well thought out. I think round 2 with this will be adding 1/4 oz of Lemon Hart 151 and a Luxardo cherry or 2 garnish (to reinforce the cherry flavor between sips).

Thanks,

Zachary

Dan commented on 12/13/2011:

Curated to add the pinch of salt. Thanks bza, for pointing this out.

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