Feel Like a Nut

2 oz Rye, Rittenhouse (coconut-oil-washed; see Notes)
1⁄4 oz Fino sherry, Lustau Fino
1⁄4 oz Cappelletti Aperitivo
1⁄2 oz Orgeat
1⁄4 oz Crème de Cacao, Tempus Fugit
15 dr Chocolate bitters, Scrappy's Chocolate
1 twst Lemon peel (expressed and discarded)
Instructions

Stir; strain; up; express and discard twist.

Notes

For the coconut rye, allow 1/4 c. liquid virgin coconut oil to sit in 250ml rye a few hours, shaking occasionally. Freeze then strain off the solidified oil.

History

Aiming for the flavors of an Almond Joy candy bar.

Picture of Feel Like a Nut
Craig Eliason
Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Source reference

https://www.youtube.com/watch?v=Bz-p1gH1nGc

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Sour as hell, fruity as heaven

1 Cardamom
1 1⁄4 oz Lime juice
3⁄4 oz Suze
1⁄2 oz Orgeat
1⁄2 oz Pineapple liqueur, Giffard
Instructions

Muddle cardamom in tin, add ingredients, lot of ice, shake long. Serve in coupe.

Notes

Very sour, but it's the purpose in order to balance sweetness. Very nice interaction of orgeat and pineapple.

You can choose to muddle 1 to 3 cardamon depending on your taste.
At 3 it's overwhelming a bit.

Yields Drink
Year
2021
Authenticity
Your original creation
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CactusHeadClive

2 oz Prickly pear liqueur (Priqly)
1 oz Pisco, Capel
3⁄4 oz Sake
3 ds Aztec Chocolate bitters
1⁄2 oz Caramel syrup (Amber Coconut Nectar Syrup)
Instructions

Shake all with ice, strain into a frozen coupe glass.

Notes

Priqly is a very flavorful and very soft liqueur.

History

1) I just found Priqly Prickly Pear Liqueur, this is my first experiment.
2) In memory of my pal, a Naval Academy graduate.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Carl N.
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  • (the) MarketPlace — Cachaça, Dry vermouth, Grapefruit juice, Tamarind syrup, Lavender syrup
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CliveOroccan

1 oz Gin (oak barrel-aged gin)
3⁄4 oz Aromatized wine, Lillet Blanc
1⁄2 oz Elderflower liqueur
1⁄2 oz Olive juice (Moroccan-style Olive brine juice)
Instructions

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

Notes

An experiment using the brine of Moroccan style olives, which has overtones of pickled vegetables, orange zest, and herbs & spices.

History

In memory of a Naval Academy graduate.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
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Pineapple Death Squad

2 oz Mezcal
3⁄4 oz Falernum (house-made)
1⁄2 oz Pineapple Gum Syrup
1⁄2 oz Lime juice
1 sli Pineapple (dehydrated half wheel, as garnish)
Instructions

Shake and strain into Coupe glass. Garnish with dehydrated pineapple half-wheel.

Notes

House-made Falernum refers to Paul Clarke's Falernum #10 recipe specifically.

Picture of Pineapple Death Squad
Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Paige Barker, The Vault Taproom, Pittsburgh, PA
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4 stars
(2 ratings)
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Visiting Mum

1 1⁄4 oz Bourbon, Knob Creek
1 1⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Triple sec, Cointreau
1⁄4 oz Lemon juice
Instructions

Stir, strain, up.

History

Visiting Mum after many months of separation due to the pandemic. Made with found ingredients in childhood home. Served in 100 year-old family heirloom glass as it was available.

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Yields Drink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
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Seat 1A

1 oz Gin, Bombay Sapphire
1 oz Amaro (Pergote Amaro d'Erbe)
1 oz Crème de Violette
1 oz Lime juice
1 bsp Sugar (Pomegranate Rimming Sugar)
Instructions

1) Shake all ingredients very vigorously with ice. Strain into a frozen coupe glass.
2) Garnish with a light dust of chia seeds.

Notes

Shake very well to ensure the sugar is dissolved.

History

I've been working at this a while and finally the "equal amounts" recipe is the secret.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Nebbia di Garda

1 1⁄2 oz Amaro Meletti
3⁄4 oz Santa Maria al Monte
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup
Instructions

Build in a Highball glass and fill with crushed ice. Garnish with a sprig of mint and freshly grated nutmeg, and add a straw.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Matthew Schrage, The Blue Room, Cambridge, MA
Source reference

http://cocktailvirgin.blogspot.com/2013/01/nebbia-di-garda.html

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White Negroni Piña Colada

1 oz Mezcal, Mal Bien (Espadin)
1⁄2 oz Suze
1⁄2 oz Coconut liqueur, Clément Mahina Coco
1⁄2 oz Lemon juice
3⁄4 oz Pineapple juice
1⁄4 oz Simple syrup (1:1)
4 ds Bitters, Angostura (as garnish)
1 lf Pineapple (frond as garnish)
Instructions

Shake all ingredients with ice, strain into ice-filled old fashioned glass. Garnish with 4-5 dashes of Angostura bitters and a pineapple frond.

Yields Drink
Year
2020
Authenticity
Authentic recipe
Creator
Chris Amirault, Parm Boyz, Los Angeles
Source reference

https://punchdrink.com/recipes/white-negroni-pina-colada/

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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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.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Saga Söderback
Curator rating
Not yet rated
Average rating
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  • Paul's Swizzle — Dark rum, Cynar, Aperol, Bitters, Ginger beer, Lemon juice
  • Beton — Becherovka, Tonic water, Lemon
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