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Bourbon, Bonal Gentiane Quina, Aromatized wine, Orange bitters, Maraschino cherry
JULY 22, 2012
Demerara Rum, Bitters, Lime juice, Simple syrup, Mint
JUNE 10, 2012
Grappa, Bianco Vermouth, Campari, Grapefruit peel
MAY 29, 2012
Gin, Elderflower liqueur, Orgeat, Lime juice
MAY 13, 2012
Prosecco, Campari, Dry vermouth, Licor 43, Lime juice, Cucumber
MAY 4, 2012
Gin, Aromatized wine, Eau de vie of Douglas Fir
MAY 2, 2012
Gin, Pineau des Charentes
APRIL 11, 2012
Rum, Campari, Sherry, Orange peel
FEBRUARY 11, 2012
Genever, Amontillado Sherry, Cardamaro, Elderflower liqueur, Orange peel
JANUARY 28, 2012
Gin, Sweet vermouth, Amaro Meletti, Orange peel

A Spontaneous Libation for your Consideration

Gin-Gin Mule

Posted by Dan. Created by Audrey Saunders, Beacon, then Pegu Club.
1 3⁄4 oz Gin, Tanqueray
3⁄4 oz Lime juice
8 lf Mint
1 oz Ginger beer (homemade)
1 spg Mint (as garnish)
1 Lime (wheel, as garnish)
2 sli Ginger (candied, as garnish)

Muddle lime juice, simple & mint. Add gin. Shake. Pour into iced highball, top with ginger beer, garnish with the ginger on a pick and the mint sprig through a lime wheel.

Curator rating
4 stars
Average rating
4.5 stars
(26 ratings)

From the Knowledge Vault

Bourbon: Finding the Good Stuff

This is the seventh in a series on Bourbon by Zach Pearson. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.

So look… this doesn't work in Oregon. The best thing to do here is to keep an eye on the Next Month Price Change list, and find things that you want that are going way down in price. Most recently, this was the infamous Laphroaig 10 for $20.25, but about a year ago, A. de Fussigny Tres Vielle Cognac dropped from $220 to $100 a bottle, and if you know that it’s a 50 year old Cognac that hasn’t been made in 10-15 years… well, let’s just say it was worth the drive to Eugene to pick up two bottles.

It also doesn’t work in Washington, which is too new at the private liquor sales game to have dusty old bottles lying around. There’s a lot of clean, bright new liquor stores and some helpful people, but taxes being what they are up there… I’d just avoid wasting a lot of time looking in Washington for liquor.

Recent Additions

  • Veneto Negroni — Gin, Sweet vermouth, Amaro, Aperol, Grapefruit peel
  • The Drive — Mezcal, Sweet vermouth, Pastis, Cherry Bitters, Lime juice
  • Its Getting Dark Early — Applejack, Bitters, Tea, Orange juice, Cinnamon syrup
  • Molly's Fine — Brandy, Cassis, Framboise, Nocino, Grapefruit bitters
  • BataBing — Overproof bourbon, Dry vermouth, Bitters, Grenadine

Recent Discussion

  • Re The Copper Kid, 6 days ago Shawn C commented:

    Surprisingly good, I would have rated it a 4 by myself, but family members were more effusive in their praise, so I'll give it a 5. Very dark appearance, strong baking spice flavors, The essence is kola meets baking spice, meets orange. Intense and palatable flavor with a dark hue, not base-spirit-forward, allowing the Averna to shine.

  • Re Zocalo, 1 week ago Joe White commented:

    I love this drink. So simple and so layered. Occupies the same place in my heart as a Sentimental Gentleman

  • Re New Pal, 1 week ago HallA commented:

    I made a variant from here with turned down campari and vermouth and switched the amounts of absinthe and Peychaud. Liked it with that spec and generally consistent with boulevardier preferences suspect that's the spec I'd favor.. With those proportions it's a four star drink, not sure with the 1:1:1.

  • Re Bamboo, 1 week ago PGman commented:

    I find it much more balanced using blanc vermouth, because using dry vermouth makes it too astringent for my taste.

  • Re Bitter Giuseppe, 1 week ago LemonMelon commented:

    So delicious and well balanced! I like to add an ounce of gin to proof it up.