Indian Summer Blues

4 Cardamom
1 1⁄2 oz Gin
2 t Agave syrup
1⁄2 oz Lime juice
1⁄2 t Rose water
3 oz Soda water (to top)
Instructions

Muddle cardamom pods in glass. Add gin and sit for 5 minutes. Add remaining ingredients and stir. Top with soda water.

Notes

Great with Indian food

History

https://bojongourmet.com/indian-summer-blues-with-cardamom-rose/ublisge

Yields Drink
Authenticity
Unknown
Creator
Alanna, The Bojon Gourmet
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Reading the recipe I feared this would taste like perfumed soap, but decided to make it to spec and give it a chance. It tasted like perfumed soap.
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plandll commented on 3/09/2022:

Try this one! I would be interested in buying the soap that this cocktail; smells like (as posted earlier). It is a great cocktail, perfect with an Indian meal. The soda water is not a requirement as far as I am concerned.

Coffee Cobbler

1 oz Venezuelan rum, Diplomatico
1⁄2 oz Coffee liqueur, Mr. Black
1⁄4 oz Orange liqueur, Grand Marnier
1⁄4 oz Simple syrup
1⁄4 oz Lemon juice
Instructions

1. 3/4 fill a high ball glass with pebble ice
2. Add all the ingredients
3. Stir for 20-30 seconds or until the glass starts to frost
4. Top with more pebble ice
5. Garnish with an orange wheel and a mint sprig

Notes

The Coffee Cobbler heroes the Mr Black Coffee Liqueur and has a delicious accent of complex, spicy orange. It is an original creation of mine but is only a first iteration that I used as an example of where to begin when creating your own signature cocktail.

Picture of Coffee Cobbler
Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Steve the Bartender
Source reference

https://youtu.be/BVDSjJlpTC0

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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  • Stiggins' Fancy Flip — Pineapple rum, Rhum Agricole, Allspice Dram, Lime juice, Whole egg, Demerara syrup
  • Widowmaker #2 — Virgin Islands Rum, Madeira, Kummel, Lime juice, Coconut cream, Pineapple syrup, Nutmeg
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Widow's Kiss (PDT)

2 oz Apple brandy, Lairds
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Bénédictine
2 ds Bitters, Angostura
1 Cherry (as garnish)
Instructions

Stir, strain, coupe

Notes

Adaptation of the original 2:1:1 ratio, too sweet for most modern tastes.

Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
Jim Meehan, PDT, New York, NY
Source reference

The PDT Cocktail Book. Also https://imbibemagazine.com/recipe/widows-kiss-cocktail/

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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The Captains Breakfast

3⁄4 oz Light rum
3⁄4 oz Pedro Ximénez Sherry (coffee infused, see note)
3⁄4 oz Maraschino Liqueur
3⁄4 oz Lemon juice
1 sli Lemon (as garnish)
Instructions

Shake for 8-10 seconds, and double strain into a chilled coupe. Garnish with a lemon wheel.

Notes

To infuse coffee into the sherry, just let whole coffee beans sit in some PX sherry overnight in the fridge and then strain and bottle. Normal PX sherry would also work well here.

History

Draws inspiration one of my favorite daiquiris, which uses maraschino liqueur as the sweetening element. I also saw connections between rum and coffee, coffee and lemon. It just made sense when I was putting this together and I hope you enjoy.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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drinkingandthinking commented on 10/04/2022:

Still has bit of coffee finish without the infusion. Delicious use of raisiny sherry without it overpowering

Hubajube commented on 2/11/2024:

Good drink. I've ended up using the coffee infused sherry in place of coffee liquor in lots of cocktails.

Rummin' with the Devil

1 1⁄4 oz Spiced Rum (Blackpool)
3⁄4 oz Suze
3⁄4 oz Dry vermouth, Dolin
3⁄4 oz Oloroso sherry, Lustau
1 twst Lemon peel
Instructions

Combine ingredients, stir over ice, strain into couple or Nick & Nora, garnish with a lemon twist

Notes

The rum and Suze are authentic to the recipe. But vermouth and sherry brands and quantities are my approximations based on re-creation attempts.

Joe said he was going for a rum variant of a negroni, but the sherry and spiced rum take it in a decidedly different, and delicious, direction.

Yields Drink
Year
2021
Authenticity
Authentic recipe
Creator
Joe @ SOT KC in Kansas City, MO
Source reference

https://ron8431.wixsite.com/sotmenu

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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GP Clive

1 1⁄2 oz Cognac
1 oz Ancho Reyes chile liqueur
1⁄2 oz Crème de Cacao
1 oz Grapefruit juice (Texas Ruby Red)
2 ds Mint Bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

History

1. This weekend is the Long Beach (CA) Grand Prix.
2. In memory of a Naval Academy graduate, from whose home I would watch the Grand Prix.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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drinkingandthinking commented on 2/14/2022:

I thought this was so odd I had to try it. I was skeptical, but it was very interesting and surprisingly balanced and delicate - the mint bitters really helped. Maybe Ancho Reyes was a bit too much, but it kicked at the end which was fun.

Albiconi

1 1⁄2 oz Gin, Aviation
3⁄4 oz Cynar
3⁄4 oz Apricot liqueur, Rothman & Winter
1 twst Lemon peel
Instructions

Stir, strain, serve up. Express the lemon peel or omit it for a more "clean" mouthfeel at the cost of some dimensionality.

Notes

Great if you're looking for a bitter, herbal, Negroni-style cocktail, but without the cherry syrup notes. Would generally recommend using a less juniper-forward gin; the Cynar is the star of the show here.

Yields Drink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Very nice spirit forward drink. Well balanced.
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signofthefourwinds commented on 9/26/2021:

Maybe it is due to using Beefeater, but the ingredients didn't merge for me. Lots of individual flavors of the liquor without a new flavor of the drink as a whole. But I'll try again with non-Juniper forward gin and see if I have the same result.

bkemp1984 commented on 5/05/2024:

Second review that ingredients didn't merge well, but still liked it.

Dance into the Fire

3⁄4 oz Mezcal, Banhez
3⁄4 oz Añejo tequila, Alma
3⁄4 oz Amargo de Chile, CH Distillery
3⁄4 oz Amaro Abano
1 Grapefruit peel (garnish)
Instructions

Stir, strain into old fashioned glass with a large cube or sphere. Garnish with an expressed grapefruit swath.

Notes

Amargo de Chile is a mole inspired amaro (including 7 different chiles) produced by Chicago-based CH Distillery; as far as I know it's not available outside that market. Sub with a split of Cynar & Ancho Reyes, plus a dash or two of mole bitters.

History

Part of my ongoing "4 parts, equal parts, stirred" series.

Yields Drink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Cantarito

1 1⁄2 oz Blanco tequila
1⁄2 oz Orange juice
1⁄2 oz Lemon juice
1⁄2 oz Lime juice
1⁄2 oz Grapefruit syrup
2 oz Soda water
Instructions

Shake ingredients and top with the soda water.

Notes

Traditionally made with reposado tequila in a cantarito clay cup in Jalisco, Mexico.

Optionally, use grapefruit soda instead of grapefruit syrup and soda.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
Not yet rated
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Villa Riviera

1 1⁄2 oz Cachaça, Leblon
1 oz Aromatized wine, Lillet Blanc
3⁄4 oz Amaro (Pergote' Amaro d' Erbe)
4 ds Cranberry bitters
1⁄8 spl Absinthe
Instructions

1. Rinse a frozen coupe glass with the absinthe and return coupe glass to the freezer.
2. Shake other 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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