Third Class Cruise

1 1⁄2 oz Cachaça, Leblon
1 oz Dry sherry (medium dry sherry)
3⁄4 oz Licor 43
1⁄8 oz Sherry vinegar (Columela Sherry Vinegar Solera 30)
6 dr Absinthe
Instructions

1. Place some absinthe into a frozen coupe glass, swirl to coat, and return the glass to the freezer.
2. Shake ingredients with ice and strain into the frozen coupe glass.

Notes

1. The sherry vinegar. I found this particular "high performance" version a few years ago and it really makes a difference. You don't want "vinegar." Rather, you want a very flavorful Sherry Vinegar.

History

For all the Third Class Middies who survived.

Yields Drink
Year
2022
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Pearly Gates — Blanco tequila, Fino sherry, Guava syrup, Salt
  • Gomá — Fino sherry, Shochu, Tequila, Simple syrup, Sesame oil
  • Pinche Chivo — Blanco tequila, Dry vermouth, Lime juice, Honey, Sage, Cucumber
  • Chutes and Ladders — Blanco tequila, Swedish Punsch, Aromatized wine, Lime juice, Simple syrup, Orange peel
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First Class Cruise

1 1⁄2 oz Pisco
1 oz Crème de mure
3⁄4 oz Amaro Montenegro
1 oz Pomegranate juice
1⁄2 oz Lavender syrup
1⁄2 oz Half-and-half
Instructions

Shake all ingredients with ice and strain into a frozen coupe glass.

Notes

You can substitute heavy whipping cream for half-and-half to get extra "rich."

History

For all the First Class Middies.

Yields Drink
Year
2022
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Van Buren

1 oz Citrus vodka, Ketel One Citroen
1 oz Amaro
1 oz Sweet vermouth, Carpano Antica Formula
6 dr Chocolate bitters
1 twst Lemon peel (As garnish)
Instructions

Stir, strain, coupe, garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
T. Cole Newton
Source reference

Cocktail Dive Bar, 2021

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Berthed at Boton

1 1⁄2 oz Brandy
1 oz Licor 43
3⁄4 oz Citron liqueur, Sukkah Hill Etrog
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄8 oz Orange flower water
1 pn Salt (Himalayan Pink rock salt)
Instructions

Add a pinch or two of rock salt into the shaker, add all ingredients, shake with ice, and strain into a frozen coupe glass.

Notes

1. The orange flower water is very strong in flavor, adjust amount per individual taste.

History

In memory of a Naval Academy graduate who enjoyed Guerrero taxi rides from Boton.

Yields Drink
Year
2022
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails

SWOarita GPS

1 1⁄2 oz Mezcal
1 oz Licor 43
3⁄4 oz Warm spice liqueur, Sukkah Hill Besamim
1⁄2 oz Triple sec
1 oz Pomegranate juice
1 pn Salt (Himalayan Pink rock salt)
Instructions

Add a pinch or so of salt into the shaker. Add all ingredients, shake with ice, and strain into a frozen coupe glass.

History

In memory of a Naval Academy graduate who enjoyed navigating around a margarita.

Yields Drink
Year
2022
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Luchador

1 oz Reposado Tequila
1⁄2 oz Bénédictine
1⁄2 oz Sweet vermouth
1 ds Peychaud's Bitters
1 rinse Coffee liqueur, Galliano Ristretto
1 twst Orange peel (as garnish)
Instructions

Stir with ice and strain into a rocks glass rinsed with Galliano Ristretto. Twist orange peel over drink.

Yields Drink
Year
2021
Authenticity
Authentic recipe
Creator
T. Cole Newton
Source reference

https://cocktailvirgin.blogspot.com/2021/12/luchador.html

Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
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Zachary Pearson commented on 1/07/2022:

Fred, since you obviously have the book, could you cite the source for us please? Thanks, Zachary

noksagt commented on 1/07/2022:

His blog notes T. Cole Miller's Cocktail Dive Bar. This is one of Miller's originals:

One of the earliest Twelve Mile Limit menu cocktails, I originally wanted to call this one the Matador, but apparently that’s one of several names that people apply to the dregs that you pour out of a bar mat at the end of the night and dare your barback to drink.
Also, I don’t think I realized it until just now, but this drink definitely reads like a tequila riff on La Louisiane.

Craig E commented on 7/29/2022:

The book author’s correct name appears to be T. Cole Newton, so I’ve updated it here. Thanks @Robbyfresh!

Absolution

3⁄4 oz Bénédictine
3⁄4 oz Maraschino Liqueur, Luxardo
3⁄4 oz Applejack, Lairds
3⁄4 oz Lemon juice
1 rinse Absinthe
Instructions

Rinse a chilled coupe with absinthe and discard remnants. Shake remaining ingredients with ice and double strain into the absinthe-rinsed coupe.

History

Developed at home during the COVID-19 pandemic borne from the need for something to save us all from this madness.

Yields Drink
Year
2022
Authenticity
Your original creation
Creator
Ian Lacy, Overland Park, KS
Curator rating
Not yet rated
Average rating
4.5 stars
(25 ratings)
From other users
  • Garnish of thin roasted apple slices
  • Boosted brandy to 1 oz and cut maraschino to 1/2, and that worked well. Herbsaint rinse was quite subtle. Delicious though. — ★★★★★
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  • The Asterisk — Brandy, Herbal liqueur, Maraschino Liqueur, Lemon juice
  • Otro Palabro — Herbal liqueur, Reposado Tequila, Maraschino Liqueur, Lime juice
ianlacy@gmail.com commented on 3/10/2022:

A memorable and robust take on the Final Ward, wordplay included. The absinthe rinse is a blessing that really ties the whole thing together.

Biff Malibu commented on 5/03/2022:

Reduced luxardo to 0.5 oz. . .felt it was taking over a bit.

dramari commented on 3/13/2024:

Ran out of Luxardo so subbed half of it for 1/4 yellow chartreuse and 1/4 Cherry Herring. No absinthe. Very nice. Can’t wait to try it made correctly.

Pêche Mode

4 oz Prosecco
3⁄4 oz Peach liqueur, Mathilde
2 ds Cherry Bark Vanilla Bitters
Instructions

Combine liqueur and bitters in a chilled flute or coupe. Top with chilled Prosecco.

History

For New Year’s Eve, 2021.

Yields Drink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Shawn C commented on 7/08/2023:

My nectarines are all hitting full ripeness on the tree, so I used a slice as garnish. Didn't have Mathilde peach and subbed with E&J Peach Brandy which has good flavor and nose, but is drier. Used Korbel Brut as it is what I had open at the time after making an Americana (with nectarine slice.) This made for a bit drier version of the drink, but we quite liked it. The bitters come through as well. Simple and tasty.

Black's Beach

1 1⁄2 oz Gin (Few "Breakfast Gin")
3⁄4 oz Sweet vermouth, Carpano Antica Formula
3⁄4 oz Warm spice liqueur, Sukkah Hill Besamim
1 1⁄2 oz Pomegranate juice
3⁄4 oz Lime juice
3 ds Bitters, Angostura
Instructions

Shake all ingredients with ice and strain into a frozen coupe glass.

History

In memory of a Naval Academy graduate who enjoyed getting sunburned.

Yields Drink
Year
2022
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Jade Tree Sour

1 1⁄2 oz Gin (matcha-infused (see below))
3⁄4 oz Lime juice
3⁄4 oz Pineapple juice
1⁄2 oz Coconut syrup (1:1 coconut water and granulated sugar by volume)
1⁄4 oz Orgeat
1 Egg white
Instructions

Wet shake all ingredients except egg white, then add egg white and dry shake.

Notes

For infusion, add matcha tea powder to London Dry gin (4% matcha by volume) and infuse at 70°C for 1 hour. You can use a sous-vide machine or do as I did and simply fill a cooler with hot water, submerge a ziplock-bag of your matcha/gin mixture, and close the lid - the water will be well-insulated and stay at the right temperature.

Picture of Jade Tree Sour
@tastethetrianglenc
Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Alley Twenty Six, Durham, NC, USA
Source reference

Inspired by the Hugo Cruz cocktail from Over-the-Rhine restaurant Please in Cincinnati, OH.

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