Skid Row

2 oz Genever, Bols
1⁄2 oz Apricot liqueur, Rothman & Winter Orchard Apricot
1⁄2 oz Ramazzotti
1 ds Orange bitters, Fee Brothers Orange
1 ds Orange bitters, Regans' orange bitters
1 twst Orange peel (flamed, expressed, as garnish)
Instructions

Stir, strain, straight up, coupe, flamed orange peel garnish

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Eric Alperin, The Varnish, Los Angeles, CA
Source reference

http://liquor.com/liquor/articles/raising-the-bar-eric-alperin/

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Try
  • Too sweet. Added 1/2 lemon. Much better. — ★★★★
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Scozesse

1 1⁄2 oz Blended Scotch
1⁄2 oz Gin, Hendrick's
1⁄2 oz Campari
1⁄2 oz Lime juice
1 t Honey syrup
Instructions

Shake, strain, straight up, cocktail glass. Stir for a smoother mouthfeel if desired.

Yields Drink
Year
2007
Authenticity
Authentic recipe
Creator
Dave Wondrich
Source reference

Chef, Interrupted by Melissa Clark, http://egullet.org/p1508487

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Made with Sapphire; Belvinie Doublewood, lemon, and agave. Good, but perhaps not worth the ingredients. Retry with Islay or Islay mix. — ★★★★
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Dark and Orangey

2 oz Dark rum
1 oz Ginger liqueur, King's Ginger
1⁄2 oz Triple sec, Cointreau
3⁄4 oz Lime juice
1 ds Orange bitters, Angostura Orange
1 twst Lemon peel (as garnish)
Instructions

Shake, strain, rocks, lowball, garnish

Notes

Recommend 1oz Smith & Cross and 1oz molasses-forward rum (Goslings 151 worked).

History

Revised to be more tarter, more ginger-forward. Originally was 1oz Cointreau, 1/2 Gingembre, 1/2 lemon, 3d orange bitters.

Yields Drink
Year
2009
Authenticity
Your original creation
Creator
Dan Chadwick
Curator rating
4 stars
Average rating
4 stars
(24 ratings)
From other users
  • Must Try
  • Made with Creole Shrubb
  • Made with 1/2 S&C and 1/2 Cruzan Blackstrap. Probably the most appealing use of the latter I've had.
  • Like a spicier, oranegy-er daiquiri.
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Dan commented on 5/27/2012:

Significantly revised to be less orange, more ginger-forward, spicier, and less sweet.

Steve L commented on 5/03/2017:

I like this quite a bit.  It's like a spicier, orangey-er daiquiri. I almost want to throw a little club soda on top of it, cause I'm crude that way.  

sevyryelsdorn commented on 6/11/2018:

I subbed the Cointreau with Clement Creole Shrub, which seemed to fit the other ingredients well with an agricole base. As such, I didn't use a high-hogo rum, opting for Gosling's (given the Bermuda homage) and Cruzan Blackstrap. Used Domaine and Canton ginger, Regan's orange bitters. Excellent.

92 Siestas

2 oz Reposado Tequila, Lunazul Reposado
1 oz Ginger liqueur, Canton
1 oz Lemon juice
1 t Agave syrup
2 ds Bitters, Angostura
1 twst Lemon peel (as garnish)
Instructions

Shake, strain, rocks, low ball

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Lord Hobo, Cambridge, MA
Source reference

E-mail from Lord Hobo

Curator rating
Not yet rated
Average rating
4 stars
(25 ratings)
From other users
  • I used 1800 reposada. A bit sweet and sour for me so I tried with 3/4 lemon, 1/2 t agave. Also added Bitter End Moroccan bitters for a bit of musky mystique! — ★★★★★
  • A touch too sweet. The next time will omit the agave and see. — ★★★★★
  • Need to try
  • Like a ginger/lemon Margarita, with a subtle undertone from the bitters. — ★★★★★
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Sloppy Possum

1 1⁄2 oz Fernet Branca
1 1⁄2 oz Ginger liqueur, Domaine de Canton
1⁄4 oz Lemon juice
Instructions

Shake, strain, straight up, cocktail glass

Yields Drink
Year
2009
Authenticity
Unknown
Creator
Lord Hobo, Cambridge, MA
Source reference

http://lordhobo.com/, conversation with Lord Hobo

Curator rating
Not yet rated
Average rating
4 stars
(19 ratings)
From other users
  • Delicious, but not for the timid. Sharp ginger notes balance the Fernet's menthol and the lemon's acid tones down the bitter and balances the sweetness.
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christina in tacoma commented on 9/11/2011:

That is some sublime, gingery minty goodness. Disclaimer: I am hopelessly addicted to ginger and mint. Thank you for sharing!

Dan commented on 9/12/2011:

Yes. Lord Hobo came up with a great intro to Fernet. It's fabulous (if you like Fernet, which I do).

maestro898 commented on 12/27/2013:

Also tried with equal parts Fernet, ginger liquor, and gin, with great success.

hazenyc commented on 8/13/2020:

Added 2 dashes chocolate bitters. 👍

Slope

2 1⁄2 oz Rye (Bulleit or Wild Turkey)
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Apricot liqueur, Rothman and Winter
2 ds Bitters, Angostura
2 Maraschino cherry (as garnish)
Instructions

Stir, strain, straight up, cocktail glass, garnish.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Julie Reiner, Flatiron Lounge, New York, NY
Source reference

Twitter interaction with the creator

Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
From other users
  • Created as a "Manhattan that is not a Manhattan" (and a sort of companion drink to the Gin Blossom). Sadly, just not much different/better than a Manhattan.
  • Other Brooklyn drinks (e.g. Prospect Park) are more to my liking. — ★★★
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Zachary Pearson commented on 10/02/2016:

Curated this - because there was some confusion as to the proportions of this drink, I asked Julie Reiner and she sent me a picture of the recipe (which must be from The Craft Cocktail Party). Updated this to the specified brands - she's specific about them, changed 1 dash of Angostura to 2. Thanks,  Zachary

Shawn C commented on 10/02/2023:

Should this be called "The Slope" rather than just "Slope"? That is the primary way I see it listed, and it refers to a neighborhood, so the emphasis would make sense here. There seem to be a LOT of slight variations of this cocktail including later versions (plural) attributed to Julie Reiner herself. There is a 2017 video by her using Maker's Mark bourbon (rather than rye) and Giffard Apricot--so it doesn't look like formula is set as one might expect. In various recipes on the web the base spirit is listed from 2 to 2 1/4 to 2 1/2 oz, while apricot is from 1/4 to 1/2 and Angostura bitters from 1 to 2 dashes.

I tried two different versions of this tonight based on a slightly different recipe and thought it was quite good (as did the others who sampled what I made.) I used "only" 2 oz of Rittenhouse Rye for both, with 3/4 Punt e Mes, and 1/4 R&W Apricot. This had plenty of peppery rye and alcohol heat which reinforced the bitter components in Punt e Mes. I used a single dash of Angostura for one, and a single dash of Abbott's bitters (my own bottling based on Darcy O'Neil's recipe) for the other.

The Angostura was pretty noticeable at only a dash, and this cocktail is a good candidate for experimenting with different aromatic bitters to appreciate the differences they provide. I somewhat preferred the cardamom/clove/fennel from the Abbott's over the more cinnamon baking spice of the Angostura, but others were evenly split as to preference.

Poire Bomb

2 oz Pear eau de vie
1⁄2 oz Maraschino Liqueur
1⁄2 oz Ginger liqueur, Crème de Gingembre (or Canton)
1⁄2 oz Lemon juice
1 ds Peychaud's Bitters
Yields Drink
Year
2010
Authenticity
Your original creation
Creator
Dan Chadwick
Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • Beautiful drink and a a nice use of pear eau-de-vie. I also made this with a quince (coing) e-d-v which was astringent but delicious. Probably better, in fact.
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mahastew commented on 4/01/2012:

I used J pear liqueur (60 proof) and not true eau de vie. Quite tasty, indeed; the maraschino didn't have a chance to dominate. Powerful sweet. The only real drawback I can see is the risk of diabetes. 4/5.

Dan commented on 4/02/2012:

Yes, I would not substitute Pear Liqueur without re-designing the drink. It would be way too sweet for the amount of acid, and would overpower the other flavors, since Pear Eau-de-vie was a much more subtle flavor.

Tucker commented on 3/28/2015:

Not bad but the maraschino dominated some for us and as such the ginger and lemon juice were a little lost. Would probably tweak the ratios a bit. Beautiful color. 

flickerdart commented on 6/23/2024:

Used closer to 1/4 Maraschino (Luxardo), with Pear Williams Purkhart Eau-de-Vie, and Canton for the ginger. the look is a bit like pink lemonade; the flavor is soft floral and fruity. I think a few extra dashes of Peychaud's only help make this drink better.

flickerdart commented on 9/02/2025:

To tame the sweetness, a couple drops of absinthe and a lemon peel are wonderful.

Linden Square

2 oz Rye, Rittenhouse
1⁄2 oz Amaro Nonino
1⁄2 oz Aperol
1⁄2 oz Sweet vermouth
1 ds Bitters, Bittermens Xocolatl Mole
1 twst Orange peel (as garnish)
Instructions

Stir, strain, straight up, cocktail glass, garnish

History

Originally known as the Red Carpet, this cocktail evolved, gained sweet vermouth and bitters, and changed name. Recipe is from an e-mail directly from the creator.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Bob McCoy, Eastern Standard, Boston, MA
Source reference

http://cocktailvirgin.blogspot.com/2008/01/red-carpet.html

Curator rating
Not yet rated
Average rating
4 stars
(31 ratings)
From other users
  • Very good
  • Spirit forward and rye takes the front seat in a good way. The several supporting ingredients compete in a way that leads to this both tasty and somewhat muddled & unremarkable.
  • Not bad, emphasizes the spice on the rye, but not overly differentiated in profile.
  • Made using old Red Carpet recipe: A pleasant Manhattan-esque cocktail. Made with Carpano Antica. Used Wild Turkey rye. Rittenhouse would probably be more rye-forward. Made with Carpano Antica. Try Punt e Mes next time.
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Dan commented on 5/03/2011:

Recipe updated based upon response from creator. Name and recipe changed.

Elephants Sometimes Forget

1 oz Gin
3⁄4 oz Cherry Liqueur, Cherry Heering
3⁄4 oz Lemon juice
1⁄4 oz Dry vermouth
1 ds Orange bitters
Instructions

Shake, strain, straight up, cocktail glass

History

Unknown history. Authentic as presented in cocktaildb.

Yields Drink
Authenticity
Authentic recipe
Source reference

http://www.cocktaildb.com/recipe_detail?id=738

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Used Journeyman Bilberry Blackhearts Gin. Maybe needs a more flavorful Gin or an herbal touch. Added 1/4 oz st germain and it was better.
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salmineo commented on 9/17/2014:

basically a Gilroy with slightly different ratios?

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