(If you’re looking for upcoming TDN info, it’s at the bottom!)

Last week’s TDN produced so many quality gin drinks we could write a second volume to the Old Waldorf Astoria Bar Book. Well, at least a modern one. From Aperol and Fernet Branca to hibiscus grenadine and rhubarb bitters, this TDN was no gin and vermouth party.

The Italian Woodsman, by Matt from RumDood.com, was the first drink of the night and it almost won as KP has a small place in his heart for Fernet Branca. Though as the night wore on, a known drink master, Gabe from cocktailnerd took the win with an intense and extremely well-balanced creation. He has won himself a bottle of Angostura Orange bitters.

Christmas Fairy

• 1 1/2oz gin
• 1/2oz Chartreuse
• 1/4oz absinthe
• 1/2oz orgeat syrup

Shake with ice and strain into a chilled vessel of victory!

Gabe from cocktailnerd

Cocktails

Italian Woodsman

• 2oz gin
• 1oz Fernet Branca
• 1t simple syrup
• 2 dashes Angostura bitters
• tonic water, to top

Build with ice and top with tonic.

Matt from RumDood.com

Basil Passion

• 1 1/2oz gin
• 1/2oz lemon juice
• 1oz passion fruit juice
• 1/2oz simple syrup
• 5 large basil leaves, plus 3 for garnish

Muddle the basil with the simple syrup. Add the liquid ingredients and shake with ice. Strain into a chilled, festive glass and garnish with the remaining basil.

Tiare from A Mountain of Crushed Ice

Savoy Truffle

• 1oz bourbon
• 3/4oz Godiva chocolate liqueur
• 1/2oz maraschino liqueur
• 1/2oz pomegranate juice
• 1 dash orange bitters
• 2oz porter, to top

Shake all but the beer with cracked ice and strain into a chilled glass of fun. Top with porter.

John from his blog

Summer Memories

• 1 1/2oz gin
• 1/2oz lemon juice
• 1/2oz strawberry honey
• 1 egg white
• 1 dash Angsotura bitters

Shake with a boatload of crushed ice and strain into a chilled mug that you like to use during the summer.

Tiare from A Mountain of Crushed Ice

Howard Hughes

• 1oz gin
• 1oz Lillet blanc
• 1oz Cherry Heering

Shake with ice and strain into a chilled cocktail glass.

Dan

Johnny Juniper

• 1 1/2oz gin
• 1oz applejack
• 1/2oz Benedictine
• 1t maraschino liqueur
• 1 dash whiskey barrel-aged bitters
• lemon twist, for garnish

Stir with a lovely spoon and some tight ice. Strain into a chilled cocktail glass and twist the peel.

Craig from Dr. Bamboo

Bitter Apricot

• 1 1/2oz gin
• 3/4oz Lillet blanc
• 3/4oz apricot brandy
• 1/2oz Campari
• 1 dash rhubarb bitters

Stir with cracked ice and strain into a frosty glass.

Stevi from Two At The Most

G, G, and G

• 2oz gin
• 1oz grapefruit juice
• 1/4oz lemon juice
• 1/2oz cinnamon syrup
• 2 dashes Angostura bitters
• 1 dash orange bitters
• ginger beer, to top

Build over crushed ice and stir. Donate a healthy portion of ginger beer on top.

Marshall from Scofflaw’s Den

The Golden Canuck

• 1 1/4oz gin
• 1/2oz dry sherry
• 1t Goldschlager
• 1/4oz orgeat syrup
• 1/4oz lime juice

Shake with ice and passion. Strain into a gold-plated coffee mug.

Darcy from Art of Drink

Pololu

• 2oz gin
• 1oz brandy
• 1/2oz orange curacao
• 1/2oz St. Germain elderflower liqueur
• 1oz pineapple juice
• 1/2 oz coconut cream
• 2 dashes Regan’s orange bitters

Blend with 6oz crushed ice and pour into an angry tiki mug.

Craig from Dr. Bamboo

Guyanian Citadel

• 2oz gin
• 1/2oz orange curacao
• 1oz lime juice
• 1/2oz falernum
• 1/2oz vanilla syrup
• 1/4oz allspice dram
• 8 drops absinthe
• 1 dash Angostura bitters
• 1oz Lemon Hart 151, to float

Shake with crushed ice and pour into a mug from 4 feet high. Gently top with the Lemon Hart. Beware.

Rick from Kaiser Penguin

Hibiscus Fire

• 2oz gin
• 1oz pomgranate juice
• 1/4 oz lemon juice
• 1/2oz honey syrup
• 1 dash hibiscus grenadine
• mint sprig and pomegranate seeds, for garnish

Stir with crushed ice. Garnish with prettiness.

Tiare from A Mountain of Crushed Ice

DC Detention

• 1 1/2oz Plymouth gin
• 1/2oz Plymouth Sloe Gin
• 3/4oz Aperol
• 2oz orange juice
• 2 dashes Angostura orange bitter
• tonic water, to top

Stir with ice in a highball glass, top tonic.

SeanMike from Scofflaw’s Den

Étourneau

• 1 1/2oz gin
• 3/4oz yellow Chartreuse
• 1/2oz calvados
• sparkling wine, to top

Stir over ice, strain into a flute, and top with sparkling wine.

Stevi from Two At The Most

Apocatequil

• 1 1/2oz Pisco
• 1oz Cachaça
• 3/4oz lemon juice
• 1/2oz orgeat syrup
• 1/4oz cinnamon syrup
• 1 dash cherry bitters

Shake with ice and strain into a chilled cocktail glass.

John from his blog

Quotes

This short conversation with Gabe is one of many where we realize we have way too much in common, and then hug.
[cocktailnerd] Holy Diver!
cocktailnerd makes not to self to make a drink called “Holy Diver” based on the pearl diver’s punch
[kaiserpenguin] agreed
[kaiserpenguin] Dio is rockin  
[cocktailnerd] totes
[kaiserpenguin] honestly?
[cocktailnerd] Boudreau yes!
[kaiserpenguin] I can’t believe you like Dio. I want to give you a hug.
[cocktailnerd] omgwtf…you think I wouldn’t like Dio?!
[rumdood] Get a room

[SeanMike] JACQUIN’S ORANGE FLAVORED GIN RICK DID YOU NOT SEE AND LOVE IT?!?!

[Dr. Bamboo] I’m pretty sure your iPod is the only one in existence that contains both Blind Guardian and Ray Parker Jr.

TDN 11/13 – Fruit Liqueurs

Join us this Thursday night at 7pm EST for fruit liqueur! From Peach Schnapps to delicate pear eau de vie, hop over to your liquor store and pick up a new bottle. bar.mixoloseum.com.

TDN 11/20 – Leblon Cachaça

Due to the success you all have made of TDN and the recognition the Mixoloseum has received for developing such quality recipes, we have gotten our first sponsor, Leblon Cachaça. I’m letting you know two week’s early so you can go out an grab a bottle.

Come chat with us! bar.mixoloseum.com