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.

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Yields Nicknora Cup
Year
2024
Authenticity
Your original creation
Creator
Cheng Lin、Beijing、China
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  • 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. — ★★★★★
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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
Source reference

https://cocktailvirgin.blogspot.com/2026/09/codex-medoza.html

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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)
5 dr Bitters, Fee Brothers Black Walnut
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)
Source reference

https://www.reddit.com/r/cocktails/comments/1wd0krb/gohanami/

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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

1 1⁄2 oz Mezcal, Del Maguey
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Maraschino Liqueur, Luxardo
3⁄4 oz Grapefruit juice
2 dr Salt Solution
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.

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Authenticity
Unknown
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Swiss martini

1 oz Gin
1 oz Dry vermouth
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
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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

2 oz Reposado Tequila
1 oz Pineapple juice
3⁄4 oz Lime juice
3⁄4 oz Cinnamon syrup
1⁄2 oz Coffee liqueur
2 ds Orange bitters
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
Source reference

https://punchdrink.com/recipes/tigers-claw/

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  • Un Poivron en Vacances (Mr Pepper on Holiday) — Barbados Rum, Allspice Dram, Bitters, Orange juice, Lime juice, Mango juice, Hellfire Habanero Shrub, Passion fruit syrup, Yellow bell pepper
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Boozy Mont Blanc

1 oz Irish whiskey, Redbreast 12
1 oz Coffee liqueur
1 t Rich demerara syrup 2:1
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
Source reference

https://app.stevethebartender.com.au/recipe/boozy-mont-blanc

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I'm Mr.Pink

2 oz Gin, Bombay Sapphire
3⁄4 oz Lychee liqueur
3⁄4 oz Lime juice (Fresh)
1 bsp Agave syrup
4 oz Tonic water, Fever Tree (Raspberry & Rhubarb)
3 ds Peychaud's Bitters (as float)
1 sli Lime (as garnish)
Instructions

Chill a sling glass. Shake all except tonic and bitters in ice-filled shaker. Strain into ice filled sling glass. Fill with tonic, stir gently. Float bitters.
Garnish with a lime wheel on rim.

Notes

This exact recipe won in the subscriber-submitted cocktails segment on "Edim TV" — the most popular Russian media channel dedicated to cocktail culture [edim.tv]. It was highly praised by the hosts of the channel.
If Fever-Tree Raspberry & Rhubarb Tonic Water is unavailable, it can be seamlessly replaced with Fentimans Pink Rhubarb Tonic Water. This swap maintains the refreshing, tart rhubarb profile and keeps the signature pink color intact.

History

"I'm Mr. Pink" is a sophisticated long drink with a vibrant fruit and botanical profile, created by Victor Kornitsov (Victor_Invictus). The idea for this cocktail was inspired by Quentin Tarantino's film "Reservoir Dogs" and the character Mr. Pink, brilliantly portrayed by Steve Buscemi. Much like that cautious criminal, this cocktail — despite its elegant, light, refreshing appearance and pink hue — demands caution: it is quite strong and deceptive, just like Mr. Pink himself.

Picture of I'm Mr.Pink
Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Victor Kornitsov
Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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Chilcano de Maracuyá

2 oz Pisco
1 oz Passion fruit puree (unsweetened, seedless passion fruit juice/puree)
1⁄2 oz Lime juice
3 oz Ginger ale
4 dr Bitters, Angostura (or Amargo Chuncho)
1 spg Mint (garnish)
Instructions

Shake the pisco, passion fruit and lime juice with ice. Strain into a highball glass with ice. Fill with ginger ale and briefly, gently stir. Add a few drops of bitters to top. Garnish.

Notes

Passion fruit has ~3 to 4+% acidity, so if using unsweetened puree/juice, when combined with the lime, the drink can be quite tart compared to the standard Chilcano de Pisco. I found I could dial this tartness back into balance for our tastes by either upping ginger ale to 4 oz, or adding 1/4 oz of simple syrup.

History

Passion fruit (maracuyá) Chilcano recipes are one of many fruity variations of the Peruvian standard. This particular recipe is from Tamera Andersen, posted in July of 2017. It backs out some of the ginger ale in the base recipe to add passion fruit.

Yields Drink
Authenticity
Altered recipe
Source reference

https://beyondmeresustenance.com/chilcano-de-maracuya-a-pisco-passionfr…

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4 stars
(1 rating)
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Ironbottom Sound

2 oz Rum, Plantation 3 Star
1⁄2 oz Bourbon, Old Forester 100
1⁄2 oz Junmai Sake (unfiltered "nigori")
1⁄2 oz Grapefruit juice
1⁄2 oz Lime juice
1⁄4 oz Orgeat
1⁄4 oz Cinnamon syrup
1⁄4 oz Orange liqueur, Clément Créole Shrubb (I use Hamilton orange shrubb)
3 spg Mint (garnish)
Instructions

Shake with ice and pour into a Mai Tai (double old fashioned) glass.

History

Named after the bay (sound) between Guadalcanal, Savo, and the Florida (Nggela) Islands, within the Solomon Islands archipelago.
More than 50 American, Australian, and Japanese warships were sunk in Ironbottom Sound in World War II (hence the name).

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Yields Drink
Year
2026
Authenticity
Your original creation
Curator rating
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