Corn 'n Oil Sour

1⁄2 oz Egg white
1⁄2 oz Virgin Islands Rum, Cruzan Blackstrap (Blackstrap rum of some form)
1⁄2 oz Falernum, Velvet Falernum
1 oz Lemon juice
1⁄2 oz Light rum, Brugal
1 oz Rum, Flor de Caña 12 year
2 ds Bitters, Angostura
1⁄2 oz Rich simple syrup 2:1
Instructions

Combine all ingredient into shaker and DRY SHAKE.
Add ice and SHAKE.
Strain into a chilled coupe.

Notes

Somewhere between a rum sour and a corn 'n oil. Has a sweet but complex balance with a creamy texture from the egg white.

Yields Drink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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slippyshuffles commented on 3/22/2022:

I added more egg white the second time I made it and preferred that version.

CliveAmarg

1 1⁄2 oz Mezcal
3⁄4 oz Triple sec
3⁄4 oz Ancho Reyes chile liqueur (Ancho Chile)
3⁄4 oz Lime cordial, Rose's (Rose's Lime Juice)
1⁄4 oz Olive juice
1 Egg white
Instructions

1. Splash a tiny splash of Ancho Reyes into a coupe glass, then get the rim nice and wet, then rim with chocolate sugar, then place the glass into the freezer to freeze.
2. Shake ingredients with ice and strain into the frozen coupe glass.

History

In memory of a Naval Academy graduate.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Applejack Sour

2 oz Apple brandy, Lairds
3⁄4 oz Lemon juice
1⁄2 oz Orange juice
1⁄2 oz Maple syrup
2 ds Bitters, Angostura
1 pn Nutmeg (as garnish)
Instructions

Shake, strain, sprinkle nutmeg on top.

Yields Drink
Authenticity
Unknown
Source reference

https://www.bonappetit.com/recipe/applejack-sour/amp

Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
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applejack commented on 10/19/2021:

This seems pretty similar to the Applejack Rabbit, circa 1930s. I believe it was included on one of PDT's early fall menus (which is where I first had it).

SWOboy Blues

1 1⁄2 oz Gin (Four Pillars Olive Leaf Gin)
1 oz Blue Curaçao
3⁄4 oz Maraschino Liqueur, Luxardo
1⁄2 oz Herbal liqueur (Spearmint Liqueur)
1⁄2 t Olive juice
1 Egg white
1 spl Absinthe
1 ? Sugar (Pomegranate sugar)
Instructions

1. Put a splash of absinthe into a coupe glass, coat the inside of the glass, then coat the rim, then dip the rim into pomegranate sugar, then place the glass into the freezer.
2. Add ingredients into a shaker with ice, shake very vigorously, and strain into the frozen coupe glass.

Notes

1. Olive Juice Brine: I use the brine in a bottle of Mediterranean olives ..... very flavorful.
2. I have also added a single droplet of blue food color to enhance the "blues."

History

1. SWOboys will understand.
2. In memory of a Naval Academy graduate who didn't quite get there.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Thin Mint Stinger

1 1⁄2 oz Cognac, Pierre Ferrand 1840
1⁄2 oz Virgin Islands Rum, Cruzan Blackstrap
1⁄4 oz Branca Menta
1⁄4 oz White Crème de Menthe, Giffard
1⁄4 oz Crème de Cacao, Giffard
Instructions

Stir, strain, straight up, cocktail glass.

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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Clive and the 4 P's

1 1⁄2 oz Pisco
3⁄4 oz Pavan
3⁄4 oz Pomegranate Liqueur (Stirrings Pomegranate Liqueur)
3⁄4 oz Herbal liqueur (Priqly Pear Liqueur)
1 Egg white
Instructions

Shake vigorously with ice and strain into a frozen coupe glass.

Notes

1. The egg white smooths out and cuts what would seem to be overbearing sweetness.
2. Vary the amounts of Pavan & Pomegranate & Priqly to find one that fits one's palate.

History

In memory of a Naval Academy graduate.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Roca Alexander

1 oz Bourbon
1⁄2 oz Crème de Cacao
1⁄4 oz Crème de Noyaux
1⁄4 oz Vanilla liqueur
1 oz Heavy cream
3 pn Salt (Heavy pinches)
Instructions

Shake, strain, up. Garnish with a sprinkle of nutmeg and square of caramel, in that order.

Picture of Roca Alexander
Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Natalie Weizenbaum
Curator rating
Not yet rated
Average rating
Not yet rated
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Oaxacan Dream

1 1⁄2 oz Reposado Tequila
1⁄2 oz Mezcal
3⁄4 oz Dry vermouth
1⁄4 oz Bénédictine
2 ds Bitters, Bittermens Xocolatl Mole
1 twst Grapefruit peel (As garnish)
Instructions

Stir with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.

History

My mashup of the Oaxacan Old Fashioned and the Poet's Dream.

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

https://cocktailvirgin.blogspot.com/2021/10/oaxacan-dream.html

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • I was on the fence on this, but it grew on me as I made my way through the cocktail. I made it a second time, swapping out the Benedictine for Luxardo Maraschino Liqueur and enjoyed that a bit better. — ★★★★
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Take on Me

1 oz Zucca
1 oz Dry vermouth
1⁄2 oz Orange liqueur, Clément Créole Shrubb (Or other orange liqueur)
1⁄2 oz Lemon juice
2 oz Soda water (In glass, not shake)
1 twst Orange peel (As garnish)
Instructions

Shake (all but the soda water and twist) with ice and strain into a Collins glass with 2 oz soda water. Top with ice, garnish with an orange twist, and add a straw.

History

For Loyal Nine's Yacht Rock Sunday, I was inspired by a guest's call for a Zucca Spritz akin to the more common call for an Aperol one. In thinking about amari and carbonation, I decided to go in the direction of Michael McIlroy's Rome with a View . In the end, my formulation took the shape of a Zucca and dry vermouth Daisy replete with citrus, orange liqueur, and soda water. With nothing all that Italian sounding in yacht rock playlist song titles, I opted for an A-ha moment with Take on Me.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Frederic Yarm, Loyal Nine, Cambridge, MA
Source reference

https://cocktailvirgin.blogspot.com/2015/08/take-on-me.html

Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Stag's Hide

1 1⁄4 oz Islay Scotch (see note)
1 oz Tea (Oolong, brewed strong, chilled)
1 oz Bergamot liqueur, Italicus
1⁄2 oz Honey syrup (2:1)
1⁄4 oz Santa Maria al Monte
1 twst Orange peel (as garnish)
Instructions

Short stir, strain, express peel and discard.

Notes

So I'm using Ardbeg's Uigeadail here, which is 108 proof and has some sherry component. I think it's important that there's peat and some sweetness and higher proof - it's got to give punch to the drink. Good substitutes might be Lagavulin Distiller's Edition, or a barspoon of PX sherry in a fat ounce of Laphroaig Cask Strength.

History

So it's definitely fall where I live, and the animals know it. Trees are starting to turn, deer are wandering on the hillside, and a boy's thoughts turn to cooler weather drinks. I imagine this to be something you might drink out of a flask while out hunting. It certainly brings to mind damp cold mornings and forced stillness and quiet while the animal world wakes up.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
4 stars
Average rating
4 stars
(1 rating)
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BamBoozled commented on 1/13/2023:

Subbed agave syrup for honey, it was sweeter than I prefer. 1/4 oz would have been better. Used Ardbeg AO. Overall, good drink, recommend.

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