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Electric Circus (Yarm)

1 oz Mezcal
1⁄2 oz Cynar
1 twst Orange peel (As garnish)
Instructions

Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.

History

After spotting a rye drink on a menu that had Cynar and Montenegro as modifiers, I realized that it was similar to what I enjoyed in the Tio Amargo with Demerara rum. I was inspired to swap the base to a split of mezcal and pineapple rum which I discovered in the Hunter Thompson and utilized a few times before such as in the Cannibal Cove last Fall. For a name, I dubbed this one the Electric Circus after the 1960s New York City nightclub with a variety of performers often associated with Andy Warhol that I read about in the St. Marks Is Dead book. From 1967 to 1971, the Electric Circus incorporated the big top aspect with everything from jugglers, mimes, trapeze artists, and body painting, and added in other performances like psychadelic multi-projector audiovisual shows and bands like The Velvet Underground, The Grateful Dead, and Sly & the Family Stone. One quote about the establishment caught my curiosity with, "Like Woodstock, if you remembered much of what happened at the E.C., you weren't really there."

Yields Drink
Year
2026
Authenticity
Your original creation
Creator
Frederic Yarm, Boston MA
Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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  • Devil's Kitchen — Mezcal, Pineapple rum, Cynar, Crème de Banane, Ancho Reyes chile liqueur, Bitters, Grapefruit peel
  • Cannibal Cove — Mezcal, Pineapple rum, Amaro, Bitters, Cinnamon syrup, Grapefruit peel
  • Rob Royal — Japanese Whisky, Sloe gin, Fernet, Crème de Banane
  • The Jimmy Graham — Irish whiskey, Cynar, Bigallet China-China, Oloroso sherry
  • Fall From Grace — Irish whiskey, Cynar, Zwack liqueur, Aromatized wine, Rhubarb bitters

Fuego Y Amargo

1 2⁄3 oz Mezcal, Del Maguey Vida
1⁄2 oz Campari
2 t Chinotto Liqueur, Quaglia
2⁄3 oz Lemon juice
Instructions

Stir, strain, DOF, large rock

Notes

Perhaps sub San Pelligrino Chinotto soda for liquer

Yields Drink
Year
2025
Authenticity
Authentic recipe
Creator
Giovanni Del Guirgio, Hotel Maalot, Rome, Italy
Curator rating
5 stars
Average rating
Not yet rated
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Maelstrom

1 oz Cachaça
1⁄2 oz Pineapple juice
1⁄2 oz Cinnamon syrup
1⁄2 oz Lime juice
Instructions

Shake with ice and strain into a cocktail coupe.

History

While practicing my "Minimalist Amaro Talk" for Boston Rum Week 2026, I was inspired by Sother Teague's Rough Seas, and I took its cachaça-Jägermeister base and partnered it with the pineapple, cinnamon, and lime of Death & Co.'s Gilda Cocktail. Getting influence from the Rough Seas' name and keeping a German theme with the kräuterlikör, I dubbed this one the Maelstrom.

Yields Drink
Year
2026
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Curator rating
Not yet rated
Average rating
Not yet rated
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Warm lsle Guest

1 1⁄2 oz Gin (Pandan-infused gin, sous-vide at 63°C for 3 hours.)
1⁄2 oz Melon liqueur, Midori
1 1⁄2 oz Pineapple juice
1⁄2 oz Simple syrup
1⁄2 oz Lemon juice
Instructions

Shake with ice, double strain into chilled cocktail glass.

Picture of Warm lsle Guest
Yields Nicknora Cup
Year
2024
Authenticity
Your original creation
Creator
Cheng Lin、Beijing、China
Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Upon the first sip, it offers a gentle, clean sweetness; the fruit acidity unfolds lightly without any sharp harshness. In the mid-palate, a soft, vinous aroma gradually expands, accompanied by subtle, layered notes of fresh greenery—creating a texture that is smooth and refined. The finish is clean and lingering, leaving behind a gentle, comforting warmth. Overall, the flavor profile is refreshing and soothing, free from any heavy alcoholic bite; it is ideal for those who appreciate a soft, sweet-and-sour blend, evoking the feeling of being on a warm island—shedding the day's restlessness to savor a moment of pure relaxation. — ★★★★★
Similar cocktails
  • Bar Fly — Gin, Parfait Amour, Pineapple juice, Lemon juice, Simple syrup, Lemon peel
  • City of Gold Sling — Old Tom Gin, Demerara Rum, Absinthe, Peychaud's Bitters, Pineapple juice, Donn's Spices #2, Lime juice, Orgeat
  • Singapore Sling — Gin, Cherry Liqueur, Triple sec, Bénédictine, Bitters, Pineapple juice, Lime juice, Pineapple, Maraschino cherry
  • Martinique Hundred — Gin, Suze, Pineapple juice, Lime juice, Orgeat
  • Velo — Gin, Elderflower liqueur, Peychaud's Bitters, Lime juice, Passion fruit syrup
Shawn C commented on 9/14/2026:

I added instructions, assumed it would be shaken w/ice.


Codex Mendoza

1 oz Mezcal
1 oz Ancho Reyes chile liqueur
3⁄4 oz Lime juice
1⁄2 oz Orange Curaçao (Or other orange liqueur)
1⁄2 oz Orgeat
1 Cinnamon stick (Smoldering as garnish)
Instructions

Whip shake with crushed ice, pour into a double old fashioned glass, top with crushed ice, and garnish with a smoldering cinnamon stick. Optional garnish: include a spend half lime shell or perhaps a mint sprig to make the drink's appearance less stark.

Notes

A smoky, pepper spicy Pinky Gonzalez riff.

History

For National Mai Tai Day, I decided to enact an idea that I had earlier in the week that I dubbed the Codex Mendoza. I was inspired by my mezcal-chili pepper liqueur Aztec Death Whistle and, of course, the Mai Tai independently of the impending holiday. The name came about as I delved into the use of chili pepper smoke by the Aztecs as described in said Spanish source. The smoke was utilized in everything from behavioral modification for surly children in small amounts to dispatching European visitors by trapping them and suffocating them with large amounts.

Yields Drink
Year
2026
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails
  • Shellan — Mezcal, Ancho Reyes chile liqueur, Agave syrup, Lime juice

Gohanami

1 1⁄4 oz Gin, Roku
1 oz Aquavit, Aalborg
3⁄4 oz Simple syrup (toasted basmati syrup; see Notes)
2 bsp Sakura tincture (see Notes)
1 twst Orange peel (as garnish)
Instructions

Stir; strain; up; garnish.

Notes

For the basmati syrup: lightly toast basmati rice in a dry pan on the stove. Add to just-boiled water and let sit for a couple of hours. (Use a generous amount of water because much of it will get absorbed by the rice.) Fine strain, then dissolve an equal part of white sugar in it.
For the sakura tincture: combine sakura powder and high proof vodka 1:5 and let sit for a few days, shaking occasionally. Fine strain.

History

Made for the Reddit Original Cocktail Competition, September 2026: Sakura and rice.

Picture of Gohanami
Yields Drink
Year
2026
Authenticity
Authentic recipe
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Grapefruit nose. Sweet sip with cotton candy, melon, cream soda. Caraway, flowers, and toasted nuts later.
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Smoke and Petals

Instructions

Shake with ice and strain into a ice filled old fashioned glass

Notes

This was a mistake, albeit a good one. The recipe I was following asked for lime juice, I made a mistake and used grapefruit juice.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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  • I Insist — Mezcal, Elderflower liqueur, Curaçao, Bitters, Lime juice
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Swiss martini

1 oz Gin
1 oz Mount Rigi
Instructions

Combine ingredients in shaker with ice. Shake. Strain. Coupe.

Yields Drink
Year
2026
Authenticity
Your original creation
Creator
Tom Marrion
Curator rating
Not yet rated
Average rating
Not yet rated
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Shawn C commented on 8/25/2026:

I am publishing this one as submitted. I liked the concept of using dry vermouth with the sweeter elderflower in Mount Rigi. However, I actually made it w/ 1.5 Bordiga Occitan gin, 3/4 Carpano dry vermouth, 3/4 Mount Rigi which hit the flavor intensity I wanted. I think that brings it a bit closer to a version of a "martini" than three equal parts which seems more like a reverse martini. I also stirred, because I didn't see any reason to shake this since it lacks citrus juice.


Tigers Claw

3⁄4 oz Lime juice
3⁄4 oz Cinnamon syrup
1⁄2 oz Coffee liqueur
1⁄2 sli Orange (as garnish)
1 spg Mint (as garnish)
Instructions

Shake with ice. Pour into ice-filled Collins glass. Garnish with orange half slice and mint sprig.

Yields Drink
Authenticity
Authentic recipe
Creator
Erick Castro | San Diego
Curator rating
Not yet rated
Average rating
Not yet rated
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Boozy Mont Blanc

2 oz Coffee (Cold Brew)
2 oz Heavy cream (for float)
1 oz Orange juice (for float)
1⁄3 oz Rich demerara syrup 2:1 (for float)
5 dr Salt Solution (for float)
1 pn Nutmeg (as garnish)
1 pn Orange peel (zest, as garnish)
Instructions

1. Whip the cream, orange juice, 0.33 oz demerara and saline until thick - set aside.
2. Add the remaining ingredients to an old fashioned glass
3. Top with ice and stir to combine
4. Float the cream on top
5. Garnish with grated nutmeg and orange zest

Picture of Boozy Mont Blanc
Yields Drink
Year
2026
Authenticity
Your original creation
Creator
Steve the Bartender
Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails
  • The Legend Continues — Dark rum, Coffee liqueur, Whole egg, Orange juice, Orgeat, Coffee bean
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  • Bitter Irishman — Irish whiskey, Coffee liqueur, Averna, Orange bitters, Heavy cream
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  • Smoky Colada — Mezcal, Apricot liqueur, Bitters, Coconut cream, Lime juice