Cynar Julep

1 oz Cynar
1 oz Rum, Matusalem Classico
1⁄4 oz Rich demerara syrup 2:1
3 spg Mint (as garnish)
Instructions

Stir with crushed ice in julep cup until frost forms, garnish to cover top of cup entirely.

Notes

Cheater tin makes an improvised julep cup.

Yields Drink
Year
2009
Authenticity
Unknown
Creator
Brad Bolt, Bar DeVille, Chicago, IL
Source reference

Beta Cocktails

Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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  • Antigua Black — Cynar 70, Navy strength rum, Allspice Dram, Pineapple syrup, Lime juice, Lime peel
  • Paynal — Reposado Tequila, Cynar, Apricot liqueur, Orange juice
  • Midnight Cicada — Cynar, Nocino, Virgin Islands Rum, Lemon juice, Orange flower water, Lemon peel, Orange peel

Swagger Rite

1 1⁄2 oz Añejo rum, El Dorado 12
3⁄4 oz Amaro Meletti
1⁄2 oz Tuaca (or Navan or Licor 43)
1⁄2 oz Fernet Branca
1⁄4 oz Virgin Islands Rum, Cruzan Blackstrap
1⁄4 oz Root liqueur
1 twst Orange peel
Instructions

Stir all ingredients but orange twist over ice and strain into a chilled coupe. Garnish with orange twist

Notes

I was trying to use the ROOT liqueur so that it wouldn't just sit on my shelf like a number of my liqueurs. It's very hard to use because it seems to overwhelm everything.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Jordan Gray aka Pb n Foie aka Butters
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
Similar cocktails

Spice Trade

2 oz Añejo rum, Flor de Caña 7 (The 7 year is very nice in this drink)
1⁄2 oz Amaro Meletti
1⁄4 oz Sherry, Lustau (Pedro Ximenez or PX Sherry)
1 bsp Falernum
Instructions

Stir ingredients over ice and strain into a chilled coupe

Notes

The homemade falernum is something similar to the 5 minute falernum recipe from KaiserPenguin.com or you could use Paul Clarkes recipe from TheCocktailChronicles.com. Just make sure to never add lime juice to your mix as it will cause the ingredients to go bad.

Yields Drink
Authenticity
Your original creation
Creator
Jordan Gray aka Pb n Foie aka Butters
Curator rating
Not yet rated
Average rating
4.5 stars
(15 ratings)
From other users
  • Add a lime peel curly. Much better
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  • Platanos En Mole Old Fashioned — Añejo rum, Bitters, Crème de Banane, Chili pepper
  • The Corsican — Bourbon, Añejo rum, Falernum, Sweet vermouth, Orange bitters, Orange peel
  • La Oficina — Añejo rum, Oloroso sherry, Bitters, Orange bitters, Cinnamon syrup, Orange peel
  • Years Of Worry — Bourbon, Crème de Banane, Aromatized wine, Bitters
  • Best Friend — Pineapple rum, Brandy, Sweet vermouth, Rum, Becherovka, Black Balsams, Bitters

Dreaming of Oaxaca

1 twst Grapefruit peel
1 oz Mezcal, Del Maguey
1 oz Aperol
1 oz Aromatized wine, Cocchi Americano
1 oz Grapefruit juice
4 dr Salt Solution
Instructions

Shake all ingredients but peel over ice and strain into a chilled coupe. Garnish with grapefruit peel.

Yields Drink
Year
2010
Authenticity
Your original creation
Creator
Jordan Gray aka Pb n Foie aka Butters
Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
From other users
  • Great drink.
  • Used dolin blanc instead. Very good
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  • CasRep Four — Mezcal, Absinthe, Aperol, Sweet vermouth, Amaro Montenegro, Grapefruit juice
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  • History Lesson — Irish whiskey, Orange liqueur, Aromatized wine, Bitters, Lime juice, Salt
moochydacat commented on 1/12/2013:

wow tried this with Maguey single village vida this morning, yes that's right morning. :)

really tasty!

saxophonenerd commented on 4/15/2024:

This is a good drink, but needs more acid in my opinion. I tried the recipe as written and then added some lemon juice which I think really helped. I do suggest trying it as written though because I know many of my friends would have really loved it as-is.

The Original Dirty Liver

3⁄4 oz Batavia Arrack
3⁄4 oz Cynar
3⁄4 oz Maraschino Liqueur, Maraska (or Luxardo)
1⁄2 oz Bonal Gentiane Quina
3⁄4 oz Lime juice
Instructions

Shake ingredients over ice and strain into a chilled coupe

History

Originally unnamed by its creator, then posted by Dan Chadwick naming it Lead and Liver as a play on the creator's chowhound username, "Pb n Foie."

Yields Drink
Year
2010
Authenticity
Your original creation
Creator
Jordan Gray aka Pb n Foie aka Butters
Source reference

http://chowhound.chow.com/topics/524071#5676784

Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
From other users
  • Would decrease Maraschino (using Luxardo)
  • Complex, somewhat bitter. Use 3/8 Maraschino for softer funk. — ★★★★★
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17th Century Cocktail

1 1⁄2 oz Batavia Arrack, Van Oosten
1 oz Manzanilla sherry, Lustau Manzanilla
1⁄4 oz Orgeat (homemade, with orange flower water)
Instructions

Cut cheeks (peel, pith, small bit of fruit) off the four sides of an orange - bonus if it's a Valencia or Seville. Add ingredients to glass, drop in four orange cheeks, add ice and shake (to integrate the orgeat). Double strain into a coupe, and garnish with a thin orange slice.

Notes

I'm hoping that this builds a nutty-citrus accord that fights the buttery-oily arrack. Manzanilla sherry is like a super-fino, and hopefully the detailed instructions get enough orange into the drink without having to add orange juice.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
zpearson
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
Similar cocktails
No similar cocktails found.
Zachary Pearson commented on 5/28/2011:

So weirdly enough, this works. It definitely gets enough orange into the drink, and the Manzanilla + Arrack give almost a smoky, Mezcal accord. This is definitely dry, but interesting.

christina in tacoma commented on 9/24/2011:

Well, I could tell by the description that this would probably be too dry for me, though the ingredients got my attention. I had a regular navel orange to work with. I liked it with .75 oz orgeat (the homemade stuff is just so good) and an equal measure of lime. Sorry for over-modifying....

christina in tacoma commented on 9/10/2012:

So, I'd like to retract what I said last year, because I tried this again and this is really a great cocktail. I know I didn't use the right sherry last time (and it was probably old), and maybe my tastes have changed or I was just crazy that day. I still have mixed feelings about batavia arrack but the soft nutty orange flavors do work quite well here.

Zachary Pearson commented on 9/11/2012:

Christina,

That's nice of you. I think that people who drink enough craft cocktails tend to move toward liking bitter and sour flavors over sweet ones. I've now found that I love Amaro Sibilla, and I think the only thing left for me is to chew on straight gentian roots or cinchona bark ;)

Thanks,

Zachary

christina in tacoma commented on 9/11/2012:

The Sibilla is potent stuff. It is a little much for me straight, but I do like it with some soda and a twist. Thanks again for all the good stuff you post- I've learned some of my very favorite flavor combos from your recipes.

Mortal Sunset

1 1⁄2 oz Rye
1⁄2 oz Cynar
1⁄2 oz Maple syrup (Black tea infused - see note)
1⁄2 oz Orange juice
1 ds Cherry Liqueur, Cherry Heering (As float)
1 sli Orange (As garnish)
Instructions

Combine, shake, cocktail glass, orange wheel garnish, float Cherry Heering

Notes

To make the infused maple syrup, take 2 parts of maple syrup and combine with 1 part hot strong black tea. Stir to dissolve.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Chantal Tseng, Tabard Inn, Washington D.C.
Source reference

Imbibe September/October 2010

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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Zachary Pearson commented on 2/08/2012:

Curated slightly - moved instructions from inline with the maple syrup to the Notes section.

Craig E commented on 5/27/2021:

Curated to add float and garnish to ingredients list.

Liberation

2 oz Gin, Plymouth
1 oz Elderflower liqueur, St. Germain
3⁄4 oz Lemon juice
2 ds Crème de Violette
1 twst Lemon peel (Flame)
Instructions

Combine ingredients in iced tumbler or shaker.
Shake and Strain into a chilled cocktail glass.
Garnish with a flamed lemon twist.

The original was heavy on the St Germain, because of the audience it was made for. 3/4 is more appropriate, with lemon adjusted in relation

Notes

Plymouth, being not just a brand but a style of gin, is recommended over other gin. This recipe will work with dry gin, however.
You may want to add the Creme de Violette after the drink is made for effect & so the last sip is violet.

History

Taking a cue from the classic gin cocktails of the early 20th century, Plymouth gin is mixed with a floral liqueur and lemon juice. Made for a party for the Backstory crew just after International Women's day & around the time of the Tahrir Square protests. Named by V the P.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
John of Thursday Night Cocktail Association, Atlanta, GA
Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Gin- sweet, floral
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Unicycle (Drink Lab 10)

1 1⁄2 oz Brandy
3⁄4 oz CioCiaro
1⁄4 oz Triple sec, Cointreau
1⁄4 oz Lemon juice
1⁄4 oz Simple syrup
2 Kumquat (muddled)
1 Kumquat (as garnish)
Instructions

Shake, strain, rocks, lowball, garnish

Notes

Sub muddled orange peel and extra lemon for Kumquats. Needs further refinement.

History

Made a la minute for Thursday Drink Night 4/28/2011

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Dan Chadwick, Kindred Cocktails
Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails
Dan commented on 4/29/2011:

May be better with cognac for more base-spirit flavor. Try skipping Cointreau. Promising.

Zachary Pearson commented on 4/29/2011:

Dan,

From looking at it, maybe drop the simple and change the Cointreau for Averna?

Dan commented on 4/29/2011:

Well, it's supposed to be a sidecar riff -- get it ;-)

I'm not sure Averna has the orange to pull it off, but it might be worth trying. I think it's Montenegro that's very orange forward, but I don't intend to buy it as I've heard it described as a "creamsicle." The simple was there only because the kumquats were very sour. Sometimes they are almost sweet, though.

I'll try what you suggest. Since you have Amer Picon, you could take it in that direction. I do have a small amount of Amer Picon Biere. Maybe try that.

Dan commented on 12/14/2011:

Tried this again. No kumquats on hand, so I muddled a small clementine with 2 swaths of lemon peel. Used Averna instead of Cointreau. Added a dash of Bokers and two of Regans'. Upped lemon to 1oz. Good, but not as good as it was with kumquats, I think.

Buah Arak

1 oz Gold rum (Any Barbados rum style without hogo is good.)
1 oz Batavia Arrack, Van Oosten (This is the hogo you want, not from the rum.)
1 oz Pomegranate juice
1⁄2 oz Lime juice
1⁄2 oz Orange liqueur, Cointreau
1 bsp Orgeat
1 ds Bitters, Bittermens Burlesque
Instructions

Build over ice in mixing glass, stir for 30 secs, strain into large coupe. Play with garnishes, I used pineapple but you could do differently.

Notes

Name is Malay for "fruits of arrack".

History

Thrown together à la minute 4/23/11.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Rob Marais, Boston MA
Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
Similar cocktails
Zachary Pearson commented on 4/24/2011:

Wow... a whole ounce of Batavia Arrack. That frightens me about as much as a 3 oz glass of Parfait Amour scares Dan ;)

Rob Marais commented on 4/25/2011:

So funny! This kinda Tiki-ish cocktail serves only if you're "one and done". I'd recoil in horror if I'd had more! Thank Lordy that moderation is a virtue.

Zachary Pearson commented on 4/25/2011:

Rob,

Did I ever tell you that I think Batavia Arrack smells like buttered stripper pole?

Rob Marais commented on 6/18/2011:

Depending on one's taste and mood, buttered stripper pole might be fun! You know Zach, one of these days I'm gonna make a batavia arrack cocktail called "Buttered Stripper Pole" just for you!
Speaking of arrack, I hope to try its Pinoy relative lambanog in the Philippines later this year.

Zachary Pearson commented on 6/18/2011:

Rob,

Check out the 17th Century cocktail, which I made to get over my fear of Batavia Arrack. I bet that lambanog smells like suntan oil!

Rob Marais commented on 6/18/2011:

Not sure how that lambanog will taste, actually. I've heard that Pinoys flavor lambanog with bubble gum flavoring and such, so I'll have to hunt down the real deal when I get there in November. Last trip there I tried the local rum Tanduay, and the gold stuff is passable in an Old Fashioned variant with calamansi and simple syrup.
I'm thinking of a toddy (or more properly a skin) with batavia arrack...something with arrack, hot water, lemon peel and spiced butter. That will probably be your "Hot Buttered Stripper Pole" =) Stay tuned.

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