Destination Unknown

1 1⁄2 oz Rye
1⁄2 oz Sweet vermouth
1⁄2 oz Amaretto
1⁄2 oz Herbal liqueur, Jeppson's Malort
1 twst Orange peel (discard)
Instructions

Stir, strain, cocktail glass, express peel then discard.

Picture of Destination Unknown
Todd Brant
Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Todd Brant
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Cannibal Cove

1 oz Mezcal
1 oz Pineapple rum
3⁄4 oz Amaro, Cappelletti Sfumato Rabarbaro (Zucca will work here too)
1⁄4 oz Cinnamon syrup
2 ds Bitters, Bittermens Xocolatl Mole
1 twst Grapefruit peel (As garnish)
Instructions

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

History

I mashed up two drink halves: the mezcal-pineapple rum that worked well in my Devil's Kitchen and Illegal Dance Moves with the Sfumato-cinnamon of my Hell Haggerty and Idlewild's Armstrong. For a name, I dubbed this one the Cannibal Cove after a section of the Tarawa coast that I learned about in the The Sex Lives of Cannibals book.

Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Frederic Yarm, Somerville, MA
Source reference

https://cocktailvirgin.blogspot.com/2025/11/cannibal-cove.html

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Whiskey Orchard

1 1⁄2 oz Bourbon
4 oz Apple cider
1⁄2 oz Lemon juice
1⁄4 oz Simple syrup
Instructions

Shake with ice, strain over a large cube, garnish with apple slice or cinnamon stick.

History

Tasted a cocktail on an NCL cruise and this is my attempt at re-creating it.

Yields Drink
Authenticity
Altered recipe
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Amber Room Cocktail

1 1⁄2 oz Gin, Tanqueray (London Dry Gin)
1 oz Amber vermouth, Noilly Prat Ambre (Mancino or M&R Ambrato are good subs)
1⁄4 oz Elderflower liqueur, St. Germain
2 ds Bitters, Bitter Truth Orange
1 twst Orange peel
Instructions

Stir with ice, strain into stemmed cocktail glass, orange zest garnish.

Notes

I intended to post this one last December after corresponding with Stephan Berg over what I suspected were ingredient discrepancies in Difford's Guide "Amber Room No. 2." He confirmed what I anticipated the calls and garnish would have been, and revealed the name was simply "Amber Room Cocktail" not No. 2.

Don't be deterred by the vermouth. I originally made this with ambrato vermouths I had available at the time and used Regan's orange bitters before getting Bitter Truth orange. It was some months before I was able to import some NP Ambre vermouth--not presently available in the U.S. While still very good with the Noilly, the cocktail is even better with the Mancino Ambrato which has more wormwood bite than the gentle Noilly. Martini & Rossi Ambrato also works well for much of the same reason, midway between the Mancino and Noilly in profile.

History

Stephan Berg first created this cocktail sometime between 2000 and 2007 while tending bar in Munich (I have listed 2006 because that was when Bitter Truth launched their orange bitters which were specifically used here.)

Yields Drink
Year
~2006
Authenticity
Authentic recipe
Creator
Stephan Berg, Munich, Germany
Source reference

Correspondence with Stephan Berg of Bitter Truth.

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5 stars
(1 rating)
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Bengal Lancing

1 1⁄2 oz Gin, Bombay Sapphire
1 oz Cherry Liqueur, Luxardo (Sangue Morlacco)
1⁄2 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Pomegranate juice
3 ds Lemon bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

History

Enjoying the 1935 Gary Cooper classic, "The Lives Of A Bengal Lancer"

Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
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Grab Bottle

1 1⁄2 oz Rye, George Dickel
1 oz Crème de Violette, Rothman & Winter
3⁄4 oz Dark Crème de Cacao
3⁄4 oz Pomegranate juice
3 ds Peach bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

History

My favorite way to "invent" a cocktail: stare at all the bottles, grab a few, mix to proportions, and then experience what the new template tastes like.

Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
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Joerg Wuz Here

2 oz Gin (Earl Grey infused (see note))
3⁄4 oz Lemon juice
3⁄4 oz Champagne syrup (see note)
1 bsp Absinthe
6 spg Arugula
Instructions

Shake, strain, DOF with large cube, garnish with an arugula leaf

Notes

Earl grey gin: infuse 3 tea bags per liter of gin; champagne syrup: 1:1 simple by weat with flat champagne instead of water

Picture of Joerg Wuz Here
Benjamin Mako Hill, 2025 [CC BY-SA 4.0 or any later version]
Yields Drink
Year
2025
Authenticity
Authentic recipe
Creator
Josh Conley, Memphis, Tennessee
Source reference

https://punchdrink.com/recipes/joerg-wuz-here/

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From other users
  • I'd go a little lighter on the abisnthe or even skip it. Otherwise a deep interesting drink.
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Heaven is a Place

1 1⁄2 oz Oloroso sherry
1 oz Dry vermouth
1⁄2 oz Apricot liqueur
2 ds Bitters, Angostura
2 ds Orange bitters
Instructions

Stir, strain, cocktail glass, no garnish.

Picture of Heaven is a Place
Todd Brant
Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Todd Brant
Curator rating
Not yet rated
Average rating
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Pocket of Rye

1 1⁄2 oz Rye, Bulleit (Bulleitt 12-Year-Old)
1 oz Amaro Nonino
1 oz Aperol
3⁄4 oz Lime juice
3 ds Orange bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

History

"It just happens I got a bottle of pretty good rye in my pocket." -- Philip Marlowe

Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Expansive

1 1⁄2 oz Rye, George Dickel (Dickel 12 Year Old)
1 oz Dark Crème de Cacao
3⁄4 oz Ancho Reyes chile liqueur
3⁄4 oz Pomegranate juice
8 dr Sherry vinegar (Sherry Vinegar, aged 30 Years)
4 ds Cranberry bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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