Gone Camping

1 oz Rye (High-proof)
1 oz Zirbenz Stone Pine Liqueur
3⁄4 oz Aromatized wine, Cocchi Americano
1⁄4 oz Genepy, Dolin Genepy des Alpes (le Chamois)
1 bsp Amaro, Cappelletti Alta Verde
1 spg Rosemary (as garnish)
1 twst Orange peel (as garnish)
Instructions

Stir with ice. Strain into a rocks glass over ice. Garnish with a rosemary sprig and an orange twist.

Yields Drink
Authenticity
Unknown
Creator
Michelle Sordi, NYC
Source reference

https://alpenz.com/recipe-0526-0575.html

Curator rating
Not yet rated
Average rating
5 stars
(6 ratings)
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Mai-Kai Swizzle

1 1⁄2 oz Orange juice
1⁄2 oz Lemon juice
1⁄2 oz Mango juice
1⁄2 oz Rich simple syrup 2:1 (I cut this in half as it is already fairly sweet)
1⁄4 oz Orgeat
1 bsp Falernum
1 oz Gold rum (Goslings Gold Bermuda Rum)
1 oz Jamaican rum, Hamilton Jamaican Pot Still Gold
1 sli Pineapple (as garnish)
3 Cherry (red and green, as garnish)
Instructions

Swizzle in a metal cocktail shaker with 1 cup crushed ice. (Or pulse blend with ice for for 4-6 seconds.) Pour into a stemmed cocktail glass and garnish with a speared pineapple chunk, plus red and green cherries.

Notes

Tiki - utilizing Mango juice, somewhat rare ingredient in the classics. Hayward's recipe calls for 2 oz Jamaican Gold. I use 1 oz pot stilled Jamaican Gold and 1 oz Bermuda Gold for a wider rum flavor profile and light bloom on the finish

History

Dating back to the original 1956 Mai-Kai menu, the Mai-Kai Swizzle is most likely a descendant of Don’s Swizzle by Don the Beachcomber.

Yields Drink
Year
1956
Authenticity
Altered recipe
Creator
Hurricane Hayward's tribute to the beverage served at the Mai Kai Tiki bar Ft Lauderdale FL
Source reference

http://www.slammie.com/atomicgrog/blog/2012/04/02/mai-kai-cocktail-revi…

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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  • Hurricane (Chris Hannah) — Rum, Lime juice, Orange juice, Passion fruit syrup, Grenadine
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The Old Bard

1 oz Genever
1 oz Amaro dell'Erborista, Varnelli
1⁄2 oz Gran Classico
1⁄4 oz Bianco Vermouth, Dolin
1 ds Bitters, Fee Brothers Black Walnut
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, coupe, garnish with lemon peel

Yields Drink
Year
2022
Authenticity
Your original creation
Creator
Idle Hour
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Ain't Bitter

2 3⁄4 oz Vodka (Eiko)
1⁄3 oz Bigallet China-China
1⁄3 oz Aromatized wine, Imbue Bittersweet vermouth (Del Professore)
1⁄2 oz Suze
1⁄2 oz Campari
1⁄2 oz Bergamot liqueur, Italicus
Instructions

Stir, strain in odf glass with huge ice cube. Serve.

Notes

Eiko vodka is smooth, nice mouthfeel, almost giny in taste.
I recommend.
Was not found of vodka, but this was one is a perfect alternative to gin for negronis kind of drink.

History

The vodka is a gift from my wife family.

Yields Drink
Year
2022
Authenticity
Your original creation
Misnomer
⃰ Name doesn't suit recipe
Curator rating
Not yet rated
Average rating
Not yet rated
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L&L

1 1⁄2 oz Reposado Tequila
1 oz Aperol
1 oz Sweet vermouth, Dolin
2 ds Bitters, Angostura
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, rocks, lemon peel.

Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Idle Hour
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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The Healer

1 1⁄2 oz Bourbon
1 oz Lemon juice
3⁄4 oz Suze
1⁄2 oz Amaro Nonino
1⁄4 oz Licor 43
1 twst Lemon peel (as garnish)
Instructions

Shake, strain into lowball glass over fresh ice. Lemon twist garnish

Yields Drink
Year
2017
Authenticity
Authentic recipe
Creator
Juan Meyer, Norwalk, Connecticut (USA)
Source reference

https://www.diffordsguide.com/cocktails/recipe/4363/the-healer

Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
From other users
  • Bracing sourness with bitter notes and that brightness of Suze and Lemon. Agree with apparent initial comment from the creator that this was like a toddy but for the summer.
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Dr. Coffee's Up And At Em

5 oz Coffee (Black, hot)
1 oz Orange liqueur, Grand Marnier
1⁄2 oz Falernum, Velvet Falernum
1⁄4 oz Vanilla liqueur
1 ds Absinthe
1⁄4 oz Rich simple syrup 2:1
Instructions

Build in a coffee mug, stir lightly to combine

Yields Drink
Year
2022
Authenticity
Your original creation
Creator
Natalie Weizenbaum
Curator rating
Not yet rated
Average rating
Not yet rated
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Corporate Chorrizo

1 1⁄2 oz Cachaça, Leblon
1 oz Cassis
1⁄2 oz Fernet Branca
1 oz Pomegranate juice
2 ds Bitters, Angostura
Instructions

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

History

Chorrizo and his dad manage a large number of apartment buildings.

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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Garage Door

1 1⁄2 oz Brandy
3⁄4 oz Pavan
3⁄4 oz Bénédictine
1 oz Grapefruit juice
2 ds Cranberry bitters
1 Egg yolk
Instructions

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

History

Cheers to the successful installation of a new garage door.

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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Babbo's Toddy

1 oz Sweet vermouth
1⁄2 oz Bourbon, Wild Turkey 101
1⁄2 oz Campari
3⁄4 oz Cinnamon syrup
6 oz Water (Hot (vary quantity to taste / mug size))
1 wdg Orange (as garnish)
Instructions

Stir into a mug, garnish.

Yields Drink
Year
ca. 2014
Authenticity
Authentic recipe
Creator
Erick Castro (Polite Provisions, Raised By Wolves, Boilermaker)
Source reference

https://cocktailvirgin.blogspot.com/2014/12/babbos-toddy.html
https://www.outsideonline.com/food/perfect-hot-toddy-deconstructed/

Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
From other users
  • While I'd use fewer ounces of hot water than what is listed (I prefer 5-6 ounces of hot water), the ingredients listed play really well together, especially if you use Juliette Laroui's recipe for cinnamon syrup, which uses a base of Amontillado sherry instead of water for the syrup. — ★★★★★
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Jojiro commented on 1/22/2025:

I recommend less hot water than 8 oz. 5-6 oz. of hot water worked best for me. A really delicious combination, and intriguing; more so than many a toddy ordered at cocktail bars. Worth playing with.

noksagt commented on 1/22/2025:

That sounds like a good point. The recipe in Outside Magazine has it constructed in an 8 oz mug. Fred's blog seems to show about 300 mL (a little over 10 oz), so I think he might have made it with closer to 7 than 8 oz). I'll adjust to 6 oz as a "close enough crowd pleaser."

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