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RECENT COCKTAILS: AUGUST 19, 2016
Amaro Nonino, Rye, Lemon peel
Amaro Nonino, Islay Scotch, Lemon juice, Honey syrup
AUGUST 18, 2016
Rhum Agricole, Pedro Ximénez Sherry, Lime juice, Nutmeg
JULY 24, 2016
Reposado Tequila, Aromatized wine, Aperol, Salt, Lime
JULY 16, 2016
Sweet vermouth, Ramazzotti, Bitters, Soda water, Lemon peel
JULY 1, 2016
Venezuelan rum, Rye, Bitters, Orgeat, Lime juice
JUNE 18, 2016
Cachaça, Dry vermouth, Allspice Dram, Honey, Lemon juice, Passion fruit
JUNE 17, 2016
Dark rum, Campari, Pineapple juice, Lime juice, Passion fruit syrup, Mint
Gin, Champagne, Triple sec, Maraschino Liqueur, Lemon juice
MAY 26, 2016
Bourbon, Campari, Cynar, Orange peel

A Spontaneous Libation for your Consideration

From the Knowledge Vault

Advanced Craft Cocktail Theory: Steal this Cocktail

Perhaps one of the most difficult skills an aspiring cocktail maker can grasp is inspiration. Inspiration is the culmination of knowledge, skill and passion, and it only comes about through an understanding of ingredients, technique, and cocktail theory. There’s nothing more exciting and terrifying than standing in front of a bar with an empty glass and combining ingredients in a new and innovative way to make a satisfying cocktail. Therefore, you should be encouraged to steal from those that came before. Please note I’m not referring to outright theft of drinks, but using what is available to create new, interesting cocktails.

The difficulty lies in that innovation is the synthesis of knowledge. Knowledge and the ability to understand its component parts must be the basis of innovation, which means that a well stocked bar comes first. Obviously, if ingredients aren’t available, you’re not going to be able to make a cocktail with them. In addition to a well stocked bar, familiarity with each bottle is immensely helpful. Knowing that Calvados tastes like apples, spirit and woody notes and a hidden dimension of ‘apple tree’ or that Cynar is made from artichokes and yet tastes like honey and tobacco and a slight sulfury bitterness makes pairing ingredients that might have disparate primary flavors but complimentary secondary flavors easy. The understanding that Campari plus lemon equals pink grapefruit drives the Jasmine. This is not easily formalized. Writing tasting notes on cocktail ingredients can be useful at first, but at some point they become a crutch and inhibit beauty and the sudden strike of inspiration.

Recent Additions

  • Terminus — Islands Scotch, Amaro, Herbal liqueur, Orange bitters, Chocolate bitters
  • This is Not Berlin — Reposado Tequila, Mezcal, Cynar, Grapefruit bitters, Crème de Pamplemousse, Cinnamon syrup, Grapefruit peel
  • Pick Six #1 — Rye, Mezcal, Campari, Averna, Sweet vermouth, Amontillado Sherry
  • Base Camp — Bourbon, Islay Scotch, Dark Crème de Cacao, Allspice Dram, Orange bitters, Lemon peel
  • Louisiane and Maine — Rye, Sweet vermouth, Cherry Liqueur, Bénédictine, Bitters, Peychaud's Bitters, Absinthe, Brandied cherry

Recent Discussion

  • Re Street Corn Cocktail, 1 hour ago endless_optimism commented:

    Best Nixta cocktail I've had so far, even though I subbed Mezcal for Raicilla and had to leave out the cilantro because I didn't have any. Looking forward to trying it again when I get some!

  • Re Hunting Rifle, 15 hours 17 minutes ago Shawn C commented:

    Solid 4+. BroVo Amaro #14 is a good sipper on its own, but I find it somewhat challenging to employ effectively in cocktails. In this drink the BroVo is center stage, but with a well-composed supporting cast. The drier hogo of the El Dorado 3 yr I used blended well with Jameson and the woody/nutty oloroso sherry; forming a chorus with the chocolate herbal of the amaro, linked by the subtle Banane du Bresil I chose. The chocolate bitters provide just the right amount of boost to BroVo's inherent chocolate vibe.

  • Re Black Sails in the Sunset, 1 day ago noirbot commented:

    Didn't have Coconut Rum, so blended Clement Mahina Coco liquor 50/50 with an aged rum, turned out quite nice. It's a good blend of sweet and bitter, and always novel to have a nearly black cocktail as a look.

  • Re Division Bell, 2 days ago Biff Malibu commented:

    Hovers right on the edge of too much astringency.

  • Re Painkiller, 3 days ago Pimp Daddy commented:

    Pusser's version: 4 oz pineapple juice, 2 oz Pusser’s rum, 1 oz orange juice, 1 oz cream of coconut