Status message

You can view only 10 cocktails at a time when you aren't logged in.

Sort by:
Display:
★’s or more
1752 found Showing cocktails posted by DrunkLab
RECENT COCKTAILS: MARCH 5, 2013
Gin Blossom
Gin, Dry apricot brandy, Bianco Vermouth, Orange bitters
MARCH 4, 2013
Autumn Sweater (Sepia)
Rum, Calvados, Falernum, Bitters, Lemon juice, Lemon
Evergreen Swizzle
Gin, Herbal liqueur, Zirbenz Stone Pine Liqueur, Lime juice, Simple syrup
Bayside
Gin, Luxardo Bitter, Grapefruit bitters, Tonic water, Lime cordial, Mint
MARCH 3, 2013
Stone Pony
Apple brandy, Falernum, Bitters, Herbal liqueur, Cinnamon syrup, Lemon peel
Port Light
Bourbon, Lemon juice, Passion fruit syrup, Grenadine
Saturn
Gin, Falernum, Lemon juice, Passion fruit syrup, Orgeat
Pegu Club (Doug Winship)
Gin, Triple sec, Bitters, Lime juice, Egg white, Lime
Lawn Dart
Tequila, Gin, Herbal liqueur, Club soda, Lime juice, Agave syrup, Green bell pepper
MARCH 1, 2013
Snoop Lion (or, Fo'Swizzle)
Jamaican rum, Batavia Arrack, Maraschino Liqueur, Grapefruit juice, Passion fruit syrup, Lime juice

A Spontaneous Libation for your Consideration

From the Knowledge Vault

The PDT Cocktail Book by Jim Meehan

The Complete Bartender's Guide from the Celebrated

As cocktail historian David Wondrich alludes to in his introduction to the book, Jim Meehan's The PDT Cocktail Book is aiming to be the Savoy Cocktail Book of today. This is no small task: The Savoy Cocktail Book, written by exiled American Harry Craddock while tending bar in London during Prohibition, is a unique look at the state of the cocktail circa 1930 and arguably the most famous cocktail book in history. Apart from mimicking the title, Meehan similarly includes vibrant illustrations* and devotes the bulk of the book to a massive list of recipes. What's really amazing about this ambitious goal is that he largely succeeds: The PDT Cocktail Book is the definitive guide to the modern cocktail revival, and an essential addition to every home bartender's collection.

Recent Additions

  • A Kidnapped Drink — Cynar, Herbal liqueur, Bitters, Lime juice, Ginger syrup, Honey syrup
  • Gusano Rojo — Mezcal, Sweet vermouth, Campari, Honey syrup, Lime juice, Cayenne pepper
  • Brockton Navy — Old Tom Gin, Amargo-Vallet, Lemon, Lemon juice, Orgeat
  • Caught in a Cabaret — Tequila, Cynar, Sloe gin, Apricot liqueur, Lime juice
  • Double Buzz — Overproof rum, Fernet, Bitters, Coffee, Coconut cream, Mint

Recent Discussion

  • Re Passion Chartreuse, 1 hour ago JesusWithTits commented:

    Excellent, herbal, funky, fruity. Used passion fruit syrup cause I had no pulp and it's still great.

  • Re Forest Murmurs, 23 hours ago RoofWood commented:

    Skipped agave syrup, subbed mossy Oaxacan forest mist spray (from Shaker and Sppon) for Douglas fir eat de vie, and subbed dry curaçao for the blue stuff. The Del Maguey seemed to flatten it our a bit so I added a squeeze of lime which worked for me.

  • Re Bee's Knees, 1 day ago jaygolds commented:

    3/4oz + of Honey Syrup

  • Re A Forest, 1 day ago Shawn C commented:

    The slightly mossy gray/green is what I get with R&W Creme de Violette and St. Elizabeth Allspice Dram that I used. The 1/2 oz total of floral components (violet and elderflower) turns the drink into "A Florist" more than "A Forest" though. It isn't unpleasant, but the floral components dominate. Maybe cutting them to a barspoon each and adding some Zirbenz or Douglas Fir eau de vie would shift the balance?

  • Re Teresa 2, 3 days ago Artur B commented:

    Old Tom Gin works well here.