DeuterSWO

1 1⁄2 oz Gin (Four Pillars Bloody Shiraz Gin)
3⁄4 oz Aperol
3⁄4 oz Aromatized wine, Lillet Blanc
3⁄4 oz Lemon juice
1⁄2 oz Vinegar (Trader Joe's "GOLD" Aceto Balsamico Di Modena)
4 ds Orange bitters
Instructions

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

Notes

1. The Vinegar is delicious enough to be a beverage all on it's own. It adds a sweet and spectacular "bite."

History

A shipmate inspired this one.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Silver 75

1 1⁄2 oz Tequila, Don Julio Blanco (Any high quality silver/blanco tequila will suffice for e.g Patrón)
1 oz Agave syrup, Monin
3⁄4 oz Lime juice
8 lf Mint (8 Leafs for muddling)
2 oz Champagne (Prosecco & Cava also acceptable to taste, brand isn't important but ideally drier the better)
Instructions

Muddle mint leaves in the bottom of a shaker tin with all ingredients, except champagne. Wet shake for 15 sec. Pour the champagne into a tall collins glass half full of crushed ice from a lewis bag, then double strain your tin on top. Pack the rest of the glass with more crushed ice, garnish with mint and stirring straw.

Notes

Cocktail could also be made with reposado, dark or añejo/aged Tequila and would then be a Gold 75.

Any high quality silver/blanco tequila will suffice for e.g Patrón.

Prosecco & Cava also acceptable to taste, brand isn't important but ideally the drier the better.

Could also add a couple drops of saline (Salt water) to make the flavour profile more complex and bring out the sweet and sour notes.

Picture of Silver 75
Piers Knight, Reading, Berkshire, UK
Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Piers Knight, Reading, Berkshire, UK
Curator rating
Not yet rated
Average rating
5 stars
(6 ratings)
From other users
  • Ménage à trois between a Mojito, Juan/Tequila Collins and a French 75. — ★★★★★
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  • Williams Christ Superstar — Champagne, Pear eau de vie, Jägermeister, Lemon juice, Simple syrup, Mint
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  • La Cola Nostra — Champagne, Guatemalan rum, Averna, Allspice Dram, Lime juice, Simple syrup, Lemon
  • Fizz de Provence (Nico de Soto) — Dry vermouth, Soda water, Lemon juice, Simple syrup, Egg white, Olive juice, Vinegar, Lemon peel
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Interborough

2 oz Rye
3⁄4 oz Sweet vermouth
1 bsp Pineapple Gum Syrup
1 bsp Maraschino Liqueur
1 bsp Lemon juice
1 bsp Orange juice
2 ds Orange bitters
1 twst Orange peel (expressed and discarded)
1 Maraschino cherry, Luxardo (as garnish)
Instructions

Strain lemon and orange juice. Shake everything and strain into a chilled cocktail glass. Twist and discard. Garnish.

Notes

A citrusy, fruity riff on a Manhattan, the Interborough combines elements from each of the classic New York City "borough" cocktails — rye whiskey (Manhattan, Brooklyn), sweet vermouth (Manhattan, Bronx, Queens), Maraschino (Brooklyn), citrus (Bronx), pineapple (Queens, Staten Island Ferry), and orange bitters or amaro (Brooklyn, some Bronx recipes).

History

Invented by typeface designer Greg Shutters to mark the release of "LaFarge," a font inspired by the early-20th century mosaic signage in the New York City subway. "Interborough" is named partially for the Interborough Rapid Transit Company (1904-1940) — a privately-held precursor to the modern New York City Transit Authority — and partially because of its inclusion of elements from all five classic New York City "borough" cocktails.

Picture of Interborough
Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Greg Shutters
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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  • Pecan Pie — Bourbon, Sweet vermouth, Amaro Montenegro, Curaçao, Bitters, Lemon peel
  • Towncar — Rye, Cognac, Curaçao, Sweet vermouth, Bitters, Orange bitters, Lemon peel
Zachary Pearson commented on 10/27/2021:

Curated this slightly. Added the orange bitters from the instructions and cleaned the instructions up a little - they don't need to recap the ingredients. Thanks, Zachary

Hey Heywood!

3⁄4 oz Gin
3⁄4 oz Pear liqueur (Developed with St. George Spiced)
3⁄4 oz Herbal liqueur, Yellow Chartreuse
3⁄4 oz Lemon juice
Instructions

Shake with ice and strain into a cocktail coupe.

History

Created as a drink of the day at Loyal Nine. I was inspired by the Hoop La cocktail which appears in the Savoy Cocktail Book under three other names including the Hey Hey and a nod to Algonquin Round Table member Frank Sullivan. To mimic the brandy base in the Hoop La, I utilized St. George's Spiced Pear Liqueur and opted for a more herbal base spirit of gin. I had tested the recipe out the week before with a regular as a 3:1:1:1 recipe, and he thought it was a bit thin but delicious. He reordered it as an equal parts number and rather enjoyed it. For a name, I stuck with the Hoop La theme and combined the Hey Hey with another Algonquin Round Table member, Heywood Broun, to form the Hey Heywood!

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

https://cocktailvirgin.blogspot.com/2016/09/hey-heywood.html

Curator rating
Not yet rated
Average rating
4.5 stars
(9 ratings)
From other users
  • A touch too sweet and, unfortunately, the pear liqueur is barely noticeable. Will tinker. — ★★★★
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Washington Heights cocktail

2 oz Dominican Rum, Brugal
1⁄2 oz Crème de Banane
1 bsp Coffee liqueur, St. George
1 ds Bitters, Bittermens Xocolatl Mole
Instructions

Stir and serve up. ¡Weeeeeeeepa!

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Sam Cammack
Source reference

http://imgur.com/Fj8Luzj

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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BLBU99 commented on 4/14/2024:

Enjoyed better with a bit of orgeat.

MidwatchClive

1 1⁄2 oz Brandy
3⁄4 oz Crème de Cacao
3⁄4 oz Sake (Soto Premium Junmai)
3⁄4 oz Ancho Reyes chile liqueur (Ancho Chile Liqueur)
3⁄4 oz Crème Yvette
1⁄2 oz Half-and-half (optional)
Instructions

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

Notes

1. The half & half is optional. It adds a richness if desired.

History

In memory of a Naval Academy graduate and so many midwatches.

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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Garlands

1 1⁄2 oz Whiskey (Glenmorangie Malaga Cask single malt)
1 oz Aperol
3⁄4 oz Amaro (Amaro Monte)
1⁄2 oz Coffee liqueur (Beckett's)
1 oz Grapefruit juice (Texas Ruby Red)
Instructions

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

History

In memory of a conqueror from the Naval Academy.

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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Language is a Virus

1⁄2 oz Gin
1⁄2 oz Apple brandy (Such as Laird's Bonded)
1 oz Dry vermouth
1⁄2 oz Campari
1⁄2 oz Bénédictine
1 twst Orange peel (As garnish)
Instructions

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

History

I was reminded about the Campari-Benedictine combination, and that duo made me recall my William S. Burrough's tribute The Ticket that Exploded. Therefore, I decided to riff on it using the gin-apple brandy of the Pink Lady as well as dry vermouth as a balance. For a name, I dubbed this one Language is a Virus after a concept in Burrough's novel The Ticket that Exploded.

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

https://cocktailvirgin.blogspot.com/2021/10/language-is-virus.html

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Shawn C commented on 1/27/2023:

Interesting and flavorful. While the ingredients in some cocktails blend together, some contrast, and some others are disjointed, this one is like a slideshow presentation for the palate. The flavors of the components come through in rapid serial fashion: apple brandy at the sip followed by some mildly herbal sweetness from the Benedictine, then the dry wine and wormwood of the Noilly Prat, followed by the characteristic grapefruit peel type bitterness of the Campari that carries through the finish.

Rachel Wall

1 oz Jamaican rum, Smith & Cross
1 oz Amontillado Sherry
1⁄2 oz Campari
1⁄2 oz Strega
1 twst Orange peel (As garnish)
Instructions

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

History

I was inspired by the thought of Campari paired with Strega that worked well in the Count's Swizzle and I decided to riff on it. I ended up taking a Kingston Negroni angle with it but utilized Amontillado sherry to dry out the extra sugar brought to the table by the Strega liqueur. I named it after the only woman pirate in New England and the last woman to be hanged in Boston. More information on her life in the link.

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

https://cocktailvirgin.blogspot.com/2021/10/rachel-wall.html

Curator rating
Not yet rated
Average rating
4.5 stars
(5 ratings)
From other users
  • Made it with manzanilla, which brought a real olive brine flavor in especially on the finish. I like this as a Kingston Negroni that's a little lighter on its feet.
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NOLAPaul commented on 10/28/2021:

My first impression was a little cough syrupy in flavor. Got a little better as it went. But, I'd stick with the Kingston Negroni.

Tornado Alley

1 oz Jamaican rum, Hamilton Jamaican Black
1⁄2 oz Light rum, Probitas
1⁄2 oz Jamaican rum, Smith & Cross
1⁄2 oz Lemon juice (Scant)
1⁄2 oz Lime juice
1⁄2 oz Fassionola (Passionfruit syrup will work perfectly as a substitute)
1⁄4 oz Bitters, Angostura
1⁄4 oz Grapefruit cordial (Liber & Co.)
1⁄4 oz Grenadine (Homemade; Smuggler's Cove recipe)
3 ds Orange bitters, Regans' orange bitters
Instructions

Shake with pebble ice.
Open pour into Collins glass.
Top with more pebble ice.
Garnish with upturned lime shell and hurricane umbrella.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
The Cabinet Bar
Curator rating
Not yet rated
Average rating
Not yet rated
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