Hummmm eshu

3⁄4 oz Gin, G'Vine Floraison
3⁄4 oz Mirabelle eau-de-vie
1⁄2 oz Fernet (Gagliardo)
1⁄4 oz Suze
3⁄4 oz Umeshu
Instructions

Quick stir, old fashioned glass.

Notes

Nice mirabelle and umeshu work.
Gagliardo fernet is elegant and softer than Branca. Try 1/4 or 1/3 to ensure it's not overpowering.

The taste is, mirabelle, bitterness (fernet hidden), fruity notes.

History

Just bought first bottle of umeshu.
An it's delicious.

Brings acidity and fruity exquisite notes.

Gonna dig a bit more.

YieldsDrink
Year
2021
Authenticity
Your original creation
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Floral bitterness

1 1⁄2 oz Gin, G'Vine Floraison
3⁄4 oz Suze
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Peach liqueur
1 ds Bitters, Angostura
Instructions

Old fashioned glass, long stir, serve.

Notes

My peach liquor is an attempt of freeze distilling.
I 've bought a cheap white wine peach liquor and projected to concentrate it.

In the freezer: the water from the liquor make the stuff freeze. Then upside down the bottle to collect the concentrate. Once the ice seems to melt to much stop the process. Refreeze the concentrate and repeat till it's not freezing anymore.
Ready!

I did not wait till the mixture stop freezing. I 've indergone the process 4 to 5 times.

You are loosing a lot of volume for sure.

Make sure to be careful with this method depending on which product you use to concentrate since everything gets concentrated even toxic parts...

YieldsDrink
Year
2021
Authenticity
Your original creation
Curator rating
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El Armónico

1 oz Rum, Havana Club 7
2⁄3 oz Brandy
2⁄3 oz Sweet vermouth, Carpano Punt e Mes
1 t Molasses syrup
2 ds Chocolate bitters
1 twst Orange
Instructions

Stir all ingredients, on the rocks glass

YieldsDrink
Authenticity
Your original creation
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Not yet rated
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Libélula

1 2⁄3 oz Cachaça
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Lime juice
1⁄4 oz Maraschino Liqueur
2 t Simple syrup
Instructions

Shake, strain, Nick and Nora, no garnish.

YieldsDrink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Peruvian Necktie

1 1⁄2 oz Pisco
1⁄2 oz Bénédictine
1⁄2 oz Apricot liqueur
1⁄2 oz Lime juice
10 dr Absinthe (A dash or two will work)
1 twst Orange peel (As garnish -- long, thin, and tied in a knot)
Instructions

Shake with ice, strain into a coupe, and garnish with a knotted orange twist.

History

For a drink of the day Loyal Nine, I was inspired by the name of choke hold in submission grappling called the Peruvian Necktie. Clearly, the spirit had to be pisco, and I decided to go the Benedictine-apricot liqueur direction after having experienced a few drinks with it. Here, the sweetness was countered by lime juice, and the herbal notes were brightened by a light touch of absinthe since Angostura took the drink in a very dark direction. To tie it back to the name, I garnished with a knotted long orange twist.

YieldsDrink
Year
2016
Authenticity
Your original creation
Creator
Frederic Yarm, Loyal Nine, Cambridge, MA
Source reference

https://cocktailvirgin.blogspot.com/2016/10/peruvian-necktie.html

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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Golden Triangle

1 1⁄2 oz Light rum, Denizen
1⁄2 oz Batavia Arrack
3⁄4 oz Pineapple syrup
3⁄4 oz Lime
6 dr Thai Bitters, Bitter End
1 sli Lime (garnish)
Instructions

Shake all ingredients with ice for 15 seconds, strain into chilled coupe. Garnish with lime wheel.

History

Quarterly daiquiri, 16Q2

YieldsDrink
Year
2016
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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Pink Parasol

2 oz Light rum, Denizen
1⁄2 oz Swedish Punsch, Kronan
1⁄2 oz Guava syrup
3⁄4 oz Lime juice
1 sli Lime (garnish)
Instructions

Shake all ingredients with ice for 15 seconds, strain into chilled coupe. Garnish with lime wheel.

Notes

For the guava syrup, defrost a 14 oz pouch of Goya guava fruit pulp and blend it with equal parts cane sugar.

History

Quarterly daiquiri, 18Q3

YieldsDrink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
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  • Anne Bonny's Last Call — Light rum, Orange liqueur, Coconut liqueur, Lime juice, Pineapple syrup, Pineapple, Basil, Lime
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Richard Sealebach

1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
1 oz Rum, Seales 10 yr.
7 ds Bitters, Angostura
7 ds Peychaud's Bitters
4 oz Champagne (chilled, to top)
1 twst Lemon peel (as garnish)
Instructions

Stir and strain into a champagne flute. Top with champagne. Add garnish.

History

Inspired by the Seelbach.

YieldsDrink
Year
2016
Authenticity
Authentic recipe
Creator
Rebecca Cate
Source reference

Smuggler's Cove pg 209

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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The Goblins Turn to Stone

1 1⁄2 oz Genever
3⁄4 oz Cardamaro
1⁄2 oz Cynar
1⁄4 oz Curaçao
1 twst Orange peel
Instructions

Stir with ice, strain into a coupe glass, and garnish with an orange twist.

History

I was inspired by the Cynar-curaçao combination, and I thought about how well Genever works with each. Thus, I selected it as a base spirit, and for a fourth component, I opted for Cardamaro which has melded well with Genever before. For a name, I selected the Goblins Turned to Stone from a collection of Dutch fairy tales.

YieldsDrink
Year
2021
Authenticity
Your original creation
Creator
Fred Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2021/06/the-goblins-turned-to-stone…

Curator rating
Not yet rated
Average rating
4.5 stars
(16 ratings)
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Canongate

1 1⁄2 oz Scotch
1 1⁄2 oz Aperol
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Walnut Liqueur
1 Cherry (As garnish)
Instructions

Stir with ice, strain into a cocktail glass, and garnish with a cherry.

History

After moving a book on my desk and uncovering a note highlighting the interactions of Aperol, walnut liqueur, and Cynar, I began to think about directions to take some of those ingredients. The duo of Aperol and walnut has worked great together several times before, and that got me thinking to one of my favorite nutty-Aperol combinations in the Prospect Park with Maraschino as the nutty component. Therefore, I made my riff subbing in walnut liqueur for the Maraschino and swapping the spirit to Scotch to complement the walnut element. For a name, I dubbed this one after a historic neighborhood in Edinburgh, Scotland.

YieldsDrink
Year
2021
Authenticity
Your original creation
Creator
Frederic Yarm, Somerville, MA
Source reference

https://cocktailvirgin.blogspot.com/2021/06/canongate.html

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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