Hey Harald

1 oz Aquavit, Aalborg
1 oz Amaro Nonino
1 oz Rum (Pick a rum you'd sip neat for dessert. I used Kirk & Sweeney 23 year.)
1⁄2 oz Ginger syrup
1 sli Orange (big thick slice, about 1cm, from a wide part of the orange)
3 oz Tonic water
Instructions

Everything into a shaker with big hunks of ice: give that hefty orange wedge the regal shake (-ish, you want the pulp in there too). Strain into a highball, pile some ice in there, top with a couple of ounces of tonic water, and then garnish with a nice pretty thin orange slice floating on the drink.

Notes

This feels like a total brunch drink.

YieldsDrink
Year
2021
Authenticity
Your original creation
Creator
Saga Söderback
Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails
  • Siege of Constantinople — Raki, Vodka, Bitters, Tonic water, Gomme syrup
  • Pimm's Italiano — Pimm's No. 1 Cup, Fernet Branca, Ginger ale, Cucumber, Lemon, Mint
  • The Beast — Aquavit, Pedro Ximénez Sherry, Orange bitters, Tonic water, Orange peel
  • Paul's Swizzle — Dark rum, Cynar, Aperol, Bitters, Ginger beer, Lemon juice
  • Beton — Becherovka, Tonic water, Lemon

Pennywhistle

1 oz Blended Scotch
3⁄4 oz Aromatized wine, Cocchi Americano
1⁄2 oz Vodka, Van Gogh Country Peach
1⁄2 oz Pedro Ximénez Sherry
1⁄4 oz Islay Scotch, Laphroaig 10
3 ds Bitters, Fee Brothers Peach
Instructions

Stir with ice; strain.

YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Saga Söderback
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
Similar cocktails
  • Peat's Dragon — Blended Scotch, Scotch, Orange liqueur, Aromatized wine, Dry vermouth, Black pepper
  • Affinity — Scotch, Dry vermouth, Sweet vermouth, Bitters, Lemon peel
  • 3 Pilares — Speyside Scotch, Bianco Vermouth, Orange bitters, Cherry
  • Someone Else — Scotch, Dry vermouth, Cynar, Apricot liqueur
  • Rob Roy (Smokey and Funky) — Scotch, Dry vermouth, Sweet vermouth, Orange liqueur, Maraschino Liqueur, Peychaud's Bitters, Orange bitters

Draft Day

1 1⁄2 oz Rye
1⁄2 oz Jamaican rum, Smith & Cross
1⁄2 oz Gran Classico
1⁄2 oz Crème de Banane
1 rinse Absinthe
1 Orange peel
Instructions

Stir, strain into old fashioned glass (rinsed with absinthe) with a large cube or sphere. Garnish with an expressed orange swath.

YieldsDrink
Year
2018
Authenticity
Authentic recipe
Creator
Michael McCollum, Attaboy, Nashville, TN
Source reference

Bartender's Choice Vol. 2 App for iOS

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • The liqueurs soften the rather harsh spirits pretty well, though the Smith & Cross is dominant.
  • Based on another comment, I replaced the Smith and Cross with Appleton 12. I found that the drink was good, but I missed what S&C would have brought to the table.
Similar cocktails
  • The Lovely Lyra — Rye, Amaro Montenegro, Elderflower liqueur, Orange bitters, Lavender syrup, Orange peel
  • The Corsican — Bourbon, Añejo rum, Falernum, Sweet vermouth, Orange bitters, Orange peel
  • The Screaming Lyra — Rye, Amaro Montenegro, Elderflower liqueur, Simple syrup, Jalapeño
  • The Distraction — Cognac, Bourbon, Amaro, Elderflower liqueur, Meyer lemon juice, Lemon
  • Ends of the Earth — Añejo tequila, Crème de Banane, Amaro Nardini, Orange peel

This is quite nice. I'm impressed with how well balanced it is, considering the unusual combination of ingredients. The banana (I used Tempus Fugit Creme de Banane) brings the rum into the party with great balance. The Gran Classico brings notes of wood and leather. (I didn't have Smith & Cross, so I split that component 2/3 Wray & Nephew overproof and 1/3 Plantation Xaymaca). I'll have this again, for sure.

Bitter Clive

1 1⁄2 oz Gin, Bombay Sapphire
1 oz Amaro (Pergote Amaro d'Erbe)
3⁄4 oz Crème de Violette
3⁄4 oz Lime juice
1 bsp Sugar (Pomegranate rimming sugar)
Instructions

1) Add all ingredients to a shaker with ice, shake vigorously, strain into a frozen couple glass.
2) Add a very light dusting of chia seeds.

Notes

My first adventure with a new-to-me amaro: Pergote Amaro d'Erbe.

History

In memory of a Naval Academy graduate.

YieldsDrink
Year
2021
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails
  • Rose Window — Gin, Campari, Crème de Violette, Orange bitters, Lemon juice, Egg white, Pineapple, Orange peel
  • Bees Over the High Seas — Old Tom Gin, Bitters, Herbal liqueur, Lemon juice, Honey syrup
  • Last Dance — Gin, Bitters, Lime juice, Honey syrup, Brown Sugar Simple syrup, Mint
  • Tokyo Station — Gin, Suze, Lime juice, Simple syrup, Grenadine, Lime
  • Bitter Squeeze — Gin, Sweet vermouth, Amaro, Lemon

Pineapple sunday

3⁄4 oz Pineapple liqueur, Giffard
3⁄4 oz Cynar
1⁄2 oz Lime juice
1⁄4 oz Yuzu juice
3⁄4 oz Rosato Vermouth (Martini fiero)
Instructions

Shake long with a lot of ice, strain in coupe, garnish with a thin cucumber slice floated. Serve.

Notes

Martini fiero is like a vermouth rosato but with more grapefruit notes.
You can maybe add 1/4 grapefruit juice to substitute or grapefruit liqueur or shake the mix with a piece of grapefruit peel.

Nice bitterness and acidity brought front thanks to addition of vermouth.

YieldsDrink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails
  • Incanto — Sparkling white wine, Cynar, Elderflower liqueur, Lime juice, Lemon peel

High Dive Clive

1 1⁄2 oz Gin (rosemary infused, see note)
1 oz Crème de Violette
1 oz Grapefruit juice (Texas Ruby Red)
1⁄2 oz Lime juice
1 bsp Sugar (Pomegranate rimming sugar)
Instructions

Add all ingredients into a shaker, add ice, shake very well, pour into a frozen coupe glass.

Notes

1) Place some fresh-picked rosemary into a screw top container ....... pour in some gin ....... place top onto container ...... let sit for 24 hours ....... remove rosemary.

History

In memory of a friend who was a swimmer at the Naval Academy.

YieldsDrink
Year
2021
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails

Black Sails in the Sunset

1 oz Coconut rum, Brinley's
1 oz Fernet Vallet
1 oz Cynar 70
1 Orange peel
Instructions

Stir, strain into old fashioned glass with a large cube or sphere. Garnish with an expressed orange swath.

YieldsDrink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(7 ratings)
Similar cocktails
  • GoodFella — Dark rum, Cynar, Averna, Peychaud's Bitters, Espresso syrup

Tried the recipe today with: Coconut oil fatwashed overproof english harbor (velier), classic Cynar, and 1/3 oz more rum, Gagliardo fernet
Coffee and boulevardier kind of drink, benefits from a long stir and dilution.
4 stars and will do again.

Didn't have Coconut Rum, so blended Clement Mahina Coco liquor 50/50 with an aged rum, turned out quite nice. It's a good blend of sweet and bitter, and always novel to have a nearly black cocktail as a look.

An intriguing presentation (deep dark reddish black/brown with a clear ice sphere passing for setting, smoke haze obscured Sun). To give the full effect: add an orange peel cut and shaped like a sail stuck on a long pick (mast) dropped vertically into the drink. The flavor is rather unique as well, with a bit of coconut, slight sweetness, chocolate, dark root, bitter artichoke leaf, and fernet herbal notes.

Fuzzy Orange Coitus

2 oz Rye, Rittenhouse 100
3⁄4 oz Bonal Gentiane Quina
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
1 ds Bitters, Bittercube Orange
1 ds Chocolate bitters (I used Mister Bitters Cacao & Macadamia bitters)
1 twst Orange peel (as garnish)
Instructions

Stir in a mixing glass with ice. Strain into rocks glass over large cube. Orange twist.

History

Title came first, based on crude album art by 70s flautist Herbie Mann.

YieldsDrink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
Similar cocktails
  • Heathen VC — Rye, Armagnac, Sweet vermouth, Triple sec, Bitters, Absinthe
  • St. Jack — Rye, Bonal Gentiane Quina, Orange Curaçao, Orange bitters
  • Bonal & Rye — Rye, Bonal Gentiane Quina, Triple sec, Orange bitters, Bitters, Orange peel
  • Another Fine Mes — Rye, Tequila, Triple sec, Sweet vermouth, Bitters, Orange bitters, Maple syrup, Orange peel
  • Floridita Special — Rye, Sweet vermouth, Amer Picon, Triple sec, Bitters, Sugar

Antilles Jewel

1 oz Rum, Santa Teresa 1796
1 oz Gin (botanical)
1⁄4 oz Allspice Dram
1⁄4 oz Simple syrup
3⁄4 oz Lime juice
1 sli Lime (as garnish)
Instructions

Shake; strain; up; garnish.

YieldsDrink
Authenticity
Authentic recipe
Creator
Shannon Mustipher
Source reference

https://www.rumreader.com/the-daiquiri-dossier-an-all-star-discussion-a…

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
Similar cocktails
  • A to B — Jamaican rum, Gin, Aquavit, Curaçao, Lemon juice, Thyme syrup, Thyme, Lemon peel
  • Blue and Yellow — Gin, Elderflower liqueur, Blueberry syrup, Lemon juice
  • Rummy Plum — Umeshu, Gin, Jamaican rum, Kirschwasser, Lime juice
  • Black Bowtie Gimlet — Gin, Bitters, Lime juice, Simple syrup, Squid ink, Salt Solution
  • Windy and Cold — Gin, Walnut Liqueur, Triple sec, Lemon juice, Blackberry
HallA commented on 2/24/2022:

Not well balanced on first make. Used clement vsop which may be a little weak and underballed the simple... and it needed every bit.

Jump in the Line

1 sli Orange (half wheel)
1⁄2 Strawberry
1 1⁄2 oz Amontillado Sherry, Lustau
1⁄2 oz Amaro, Amaro di Angostura
1⁄4 oz Rhum Agricole, La Favorite Ambre
1 t Curaçao, Pierre Ferrand Dry Curaçao
1⁄2 oz Cream of coconut, Coco López
1 ds Bitters, Angostura
Instructions

Muddle orange and strawberry then add everything else. Shake with ice then strain into a Collins glass and fill with crushed ice. Garnish with pineapple leaves, orange half wheel, and mint.

Notes

Death & Co cuts their cream of coconut 4:1 with coconut milk.

YieldsDrink
Year
2015
Authenticity
Authentic recipe
Creator
Lauren Corriveau, Death & Co, NYC
Source reference

Cocktail Codex

Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Quite good. Like a sherry cobbler crossed with a piña colada. Made with straight Coco Lopez and it was not too sweet.
Similar cocktails
  • Dragon's Blood — Bison grass vodka, Cranberry liqueur, Ruby Port, Aromatized wine, Bitters
Subscribe to