Allsorts Inc.

(Rene Hidalgo, Beloved, NYC)

Prepare a double rocks glass filled with ice.

Combine in a shaker:

1 oz Purkhart Pear Williams Eau-de-Vie

0.75 oz mezcal

0.25 oz blanco tequila

0.75 oz lemon juice

0.5 oz John D. Taylor’s Velvet Falernum

0.25 oz St. Elizabeth Allspice Dram

3 dashes orange bitters

Shake with ice.

Strain into the prepared glass.

Anna Skytte’s Raid

(Luiggi Uzcategui, Big Orange, Little Rock, AR)

Prepare a snifter rinsed with St. Elizabeth Allspice Dram and filled with crushed ice.

Combine in a shaker:

1.5 oz KRONAN Swedish Punsch

0.75 oz rye whiskey

0.25 oz Smith & Cross Traditional Jamaican Rum

0.25 oz Becherovka

0.33 oz lime juice

2 dash Angostura Bitters

Shake with ice.

Double-strain into the prepared glass.

Garnish with a lime wheel.

Autumn Sunset

(“Sanctuaria: The Dive Bar of Cocktail Bars”)

Stir with ice:

1.5 oz bourbon

0.5 oz Cocchi Vermouth di Torino ‘Storico’

0.5 oz Dolin Dry Vermouth de Chambéry

0.25 oz St. Elizabeth Allspice Dram

0.25 oz Bénédictine

Strain into a coupe.

Garnish with an orange peel.

 

The Bamboozler

(Mark Schettler, Bar Tonique, New Orleans, LA)

Build in a warm mug:

1.5 oz apple brandy

0.75 oz lemon juice

0.5 oz strong honey syrup (2:1)

0.25 oz St. Elizabeth Allspice Dram

Top with boiling water, to taste.

Blackheart

(Brick & Mortar, Cambridge, MA)

Shake with ice:

1.5 oz Batavia Arrack van Oosten

0.5 oz St. Elizabeth Allspice Dram

0.5 oz molasses syrup (or brown simple syrup)

0.5 oz orange juice

0.25 oz lime juice

1 dash Angostura Bitters

Strain into a double rocks glass filled with ice.

Top with 2 oz amber ale.

 

Cider Delighter

(Meaghan Dorman, NYC)

Shake with ice:

1.5 oz vodka

0.5 oz St. Elizabeth Allspice Dram

1.5 oz apple cider

0.5 oz lemon juice

1 dash baked apple bitters

Fine strain into rocks glass over ice.

Garnish with apple slice.

The Devil Walking Next to Me

(Frederic Yarm, Boston)

Shake with ice:

1.25 oz Batavia Arrack van Oosten

0.5 oz Dolin Rouge Vermouth de Chambéry

0.5 oz lime juice

0.5 oz Salers Gentian Apéritif

0.25 oz St. Elizabeth Allspice Dram

Strain into a coupe.

Garnish with a lime wheel.

Lesser Antilles Lowtide

(Luiggi Uzcategui, Big Orange, Little Rock, Arkansas)

Shake with ice:

1 oz John D. Taylor’s Velvet Falernum

1 oz The Scarlet Ibis Trinidad Rum

.5 oz Guyanese aged rum

0.75 oz lime juice

2 dash St. Elizabeth Allspice Dram

Strain into a tiki mug.

Fill with crushed ice.

Garnish with a pineapple wedge.

Lion’s Tail

Shake with ice:

2 oz bourbon

0.5 oz St. Elizabeth Allspice Dram

0.5 oz lime juice

0.125 oz simple syrup (1:1)

1 dash Angostura Bitters

Double-strain into a coupe.

Garnish with a lime wheel.

 

Mosquito Coast

(Phil Ward, NYC)

Shake with ice:

2 oz The Scarlet Ibis Trinidad Rum

0.25 oz St. Elizabeth Allspice Dram

0.75 oz lime juice

0.75 oz simple syrup

Fine strain into cocktail coupe.

Garnish with lime wedge.

 

Mulled Sloe Gin

Heat in a saucepan:

0.75 oz Hayman’s Sloe Gin

4 oz red wine

1 tsp honey

0.5 barspoon St. Elizabeth Allspice Dram

Pour into a warm mug.

Garnish with a cinnamon stick and dehydrated apple slice.

Navy Cross

(Alexandra Bookless, The Passenger, Washington, DC)

Shake with ice:

1.5 oz Smith & Cross Traditional Jamaica Rum

0.75 oz blackstrap rum

0.5 oz John D. Taylor’s Velvet Falernum

0.5 oz pineapple juice

0.5 oz lime juice

0.25 oz St. Elizabeth Allspice Dram

Double-strain into a coupe.

Garnish with a lime wheel.

Nuestra Casa

(based on a drink by Caitlan Doonan, Toro, NYC)

Build in a collins glass filled with ice:

1.5 oz Hayman’s London Dry Gin

0.5 oz Rothman & Winter Orchard Pear Liqueur

0.5 oz lime juice

0.25 oz St. Elizabeth Allspice Dram

Stir.

Top with 3 oz tonic water.

Garnish with an orange wedge.

 

The Rèveillon Cocktail

(Chuck Taggart, Los Angeles, CA)

Stir with ice:

2 oz calvados

0.5 oz St. Elizabeth Allspice Dram

0.5 oz Purkhart Pear Williams Eau-de-Vie

0.25 oz Byrrh Grand Quinquina

1 dash Angostura Bitters

Strain into a coupe.

 

Shore Leave Punch

(Adapted from Matthew Belanger, NYC)

Build in punch bowl:

12 oz Cocchi Americano Rosa

4 oz Hayman’s Royal Dock Gin

6 oz lime juice

6 oz grapefruit juice

4 oz honey syrup

0.75 oz vanilla syrup

0.75 oz St. Elizabeth Allspice Dram

Stir to combine.

Add large ice cubes

Add 8 oz club soda.

Garnish with grapefruit slices.

Garnish with cinnamon sticks.

Sinnerman

(variation of a drink by Mike Fleming, Westbridge, Cambridge, MA)

Stir with ice:

2 oz Cocchi Vermouth di Torino ‘Storico’

0.5 oz Salers Gentian Apéritif

0.5 oz St. Elizabeth Allspice Dram

Strain into a rocks glass filled with ice.

Garnish with an orange peel.

 

Spice & Cider

Build in a warm mug:

1 oz St. Elizabeth Allspice Dram

6 oz hot sweet cider

Garnish with lemon slice

 

Trumpeter Swan

Build in a warmed mug or glass:

2 oz Averell Damson Plum Gin Liqueur

1 tsp St. Elizabeth Allspice Dram

1 tsp raw honey

6 oz hot black tea

Garnish with squeeze of lemon.

Velvet Buckaneer

0.75 oz high proof bourbon

0.75 oz John D. Taylor’s Velvet Falernum

0.5 oz St. Elizabeth Allspice Dram

0.5 oz lime juice

Shake with ice.

Strain into a tall glass filled with crushed ice.

Garnish with mint.

Top with 2-3 oz ginger beer.

Top with 2-3 dashes aromatic bitters.

Garnish with mint.