Haunting Hacienda

1 1⁄2 oz Blanco tequila
1⁄2 oz Campari
1 oz Lime juice
1⁄2 oz Blood orange (Liber & Co.)
3 dr Salt Solution (20%)
Instructions

In a cocktail shaker, combine all the ingredients
Shake with ice for 10-12 seconds
Strain into a glass over ice
Garnish with a wheel of blood orange and a sprig of mint

Notes

Blanco tequila's earthy agave notes are paired with Liber & Co.’s blood orange cordial and the bitter bite of Campari. Fresh lime juice brings acidity and balance, while a touch of salt brings it back to margarita territory, resulting in a familiar yet unique Halloween libation.

Picture of Haunting Hacienda
YieldsDrink
Year
2023
Authenticity
Your original creation
Creator
Steve the Bartender
Source reference

https://www.liberandcompany.com/products/haunting-hacienda

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Bloody Sidecar

1 2⁄3 oz Gin
2⁄3 oz Triple sec, Cointreau
1 oz Pomegranate juice
Instructions

Shake and strain in cocktail glass. Sugar crusta.

History

Cocktail originally born as a classic Sidecar (hence the name), but gradually transformed into the current version (October 2023), which includes gin instead of cognac and the replacement of lemon juice with pomegranate juice obtained from the fruit which is not unripe but not even mature.

Picture of Bloody Sidecar
YieldsDrink
Year
2023
Authenticity
Authentic recipe
Creator
Fab Ramone
Source reference

https://easymixology.it/cocktail/bloody-sidecar/

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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From Dusk Till Dark

1 1⁄2 oz Rye
1 oz Barbados Rum, Mount Gay
1⁄2 oz Simple syrup (Pumpkin Simple Syrup)
2 ds Bitters, Angostura
Instructions

Combine. Stir. Double strain into a frosty coupe

Notes

Make pumpkin syrup by combining 1 can organic pumpkin mix, 2 cups dark brown sugar and 1 cup of water. Add cinnamon to taste.

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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I'm on Fire

2 ds Hot sauce, Cholula
1 oz Pineapple juice
1⁄2 oz Lime juice
3⁄4 oz Honey syrup (1:1 honey:water)
2 oz Mezcal
Instructions

Combine all ingredients in a mixing tin and shake with ice. Strain into a chilled rocks glass over a large ice cube. Garnish with ancho chili powder and a pineapple leaf.

Picture of I'm on Fire
https://punchdrink.com/recipes/im-on-fire/
YieldsDrink
Authenticity
Authentic recipe
Creator
Sarah Morrissey, Frenchette, NYC
Source reference

https://punchdrink.com/recipes/im-on-fire/

Curator rating
Not yet rated
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Warday's Cocktail

1 oz Gin
1 oz Calvados (or Apple Brandy)
1 oz Sweet vermouth
1 t Herbal liqueur, Green Chartreuse
Instructions

Stir, strain, coupe.

Notes

Original was shaken and didn't list color of Charteuse; variants may dial back sweet vermouth and/or replace green chartreuse with yellow, potentially dialed up.

YieldsDrink
Authenticity
Authentic recipe
Source reference

Savoy Cocktail Book, 1930

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Pee Bee & Jay

1 1⁄2 oz Peanut butter whiskey, Skrewball
1 oz Aromatized wine, Lillet Rouge
1⁄2 oz Chambord
Instructions

Add all ingredients to mixing glass and stir with ice. Serve up, in chilled coupe.

Notes

Yes, sweet, it’s supposed to be. But not cloyingly so. Tried sweet vermouth first, but the Lillet is a better partner.

YieldsDrink
Year
2023
Authenticity
Your original creation
Creator
Bo Kopynec
Curator rating
Not yet rated
Average rating
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Cranhattan

8 Cranberry
1⁄2 oz Crème de Cacao, Tempus Fugit
2 oz Bourbon
3⁄4 oz Sloe gin
1 twst Orange peel (as garnish)
Instructions

Muddle cranberries in creme de cacao. Add bourbon, sloe gin, and ice and stir well. Double strain, up, twist.

History

Created for the Reddit Original Cocktail Competition, November 2023—cranberries and gin.

Picture of Cranhattan
Craig Eliason
YieldsDrink
Year
2023
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Source reference

https://www.reddit.com/r/cocktails/comments/17lsl6h/original_cocktail_c…

Curator rating
Not yet rated
Average rating
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From other users
  • A nice cherry/berry tartness.
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Gens du Monde

1 oz Bourbon, Booker's
1 oz Maurin Quina
1 oz Amaro Nonino
2 ds Bitters, Angostura
2 ds Bitters, Angostura Orange
2 ds Bitters, Bittermens Xocolatl Mole
Instructions

Stir with ice, strain into snifter glass

Notes

I used Wild Turkey Rare Breed Bourbon (I didn't have Booker's.) This is a great combination of Maurin Quina and Nonino. They work harmoniously with the bourbon (not unlike my "Devil's Gondolier" which uses Select Aperitivo with Maurin Quina, and no bitters) While I generally don't favor/use Angostura's Orange Bitters unless called out, in this case the latter helps provide a tang that accentuates the Nonino in this recipe--the overall bitters package is a force multiplier here.

History

Originally created by John Mayer at Local 149 in Boston, Frederic Yarm adapted the drink slightly, per "Boston Cocktails: Drunk & Told."

YieldsDrink
Year
2013
Authenticity
Altered recipe
Creator
John Mayer & Frederic Yarm
Source reference

"Boston Cocktails: Drunk & Told" by Frederic Yarm. This is slightly refined/altered in the book from the original libation on his website.

Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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Highland pear

1 1⁄2 oz Highland Scotch
1 oz Lemon juice
3⁄4 oz Orange liqueur
1⁄2 oz Pear puree
1⁄2 oz Amaro Montenegro
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Authenticity
Unknown
Curator rating
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Day Old Bread

1 1⁄2 oz Rye
1⁄2 oz Aquavit
1⁄2 oz Bénédictine
1⁄2 oz Cynar
2 ds Bitters, Angostura
1 rinse Absinthe
Instructions

Stir with ice and strain into a coupe rinsed with absinthe.

History

I was inspired to riff on Maks Pazuniak's 100 Year Old Cigar, and I swapped the dark rum accented by smoky Islay Scotch for a 3:1 rye whiskey to aquavit combination that I have used in drinks like Mockingbird, Wish Me Luck and was still fresh on my mind from having the Mergers & Acquisitions two weeks prior. I dubbed the drink Day Old Bread due to the rye and caraway notes.

YieldsDrink
Year
2023
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2023/10/day-old-bread.html

Curator rating
Not yet rated
Average rating
4.5 stars
(9 ratings)
From other users
  • Boozy and mature though slightly on the sweet side. Made with a BFC and absinthe spray in addition to light rinse. — ★★★★★
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Bready, herby, sweet, almost yeasty. Absolutely wonderful

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