Pearfect no. 2

2 oz Cognac, Louis Royer
3⁄4 oz Simple syrup (pear, see note)
3⁄4 oz Lemon juice
1 t Caramel syrup
Instructions

Combine all in a shaker and let it rip. Double strain into a Nick & Nora.

Notes

For the syrup: Bring to a light simmer 200ml water, 200g pear puree, 100g honey, 100g sugar, half tsp anise seeds, half black cardamom, a quarter tsp allspice, pinch salt. Chill to room. Strain. Add 5 ml vanilla extract, 1.25ml orange flower water

YieldsDrink
Year
2020
Authenticity
Your original creation
Curator rating
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Crazy Cherry

1 2⁄3 oz Gin, Tanqueray
1 2⁄3 oz Lemon juice
1⁄2 oz Maraschino Liqueur, Luxardo
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄2 oz Cherry syrup
1⁄2 oz Simple syrup
1 1⁄2 oz Soda water (to top)
Instructions

Combine all but the soda. Shake vigorously. Double strain into a Collins glass filled with finely crushed ice. Top with soda.

Notes

Make your own syrup from either fresh cherries (when in season) or frozen 90% puree

YieldsDrink
Year
2020
Authenticity
Your original creation
Creator
Eran Shifferman
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Sumo Cucumber Collins — Gin, Club soda, Lemon juice, Simple syrup, Cucumber, Mint
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  • Kiss of the Spider Woman — Old Tom Gin, Solbeso, Aperol, Cherry Liqueur, Lime juice, Soda water, Pineapple syrup
  • Gin-Gin Mule — Gin, Simple syrup, Ginger beer, Lime juice, Lime, Ginger, Mint
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Pearfect no. 1

1 2⁄3 oz Cognac, Louis Royer
3⁄4 oz Simple syrup (pear, see note)
1⁄2 oz Lemon juice
2 t Gewurztraminer
1 t Caramel syrup
Instructions

Combine all in a shaker and shake with authority. Double strain into a coupe glass.

Notes

For the syrup: Bring to a light simmer 200ml water, 200g pear puree, 100g honey, 100g sugar, half tsp anise seeds, half black cardamom, a quarter tsp allspice, pinch salt. Chill to room. Strain. Add 5 ml vanilla extract, 1.25ml orange flower water

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails
  • Spare Parts — Bourbon, Rhubarb liqueur, Lemon juice, Simple syrup
  • Yuzu Sour (Jacob Grier) — Bourbon, Bitters, Yuzu vinegar, Lemon juice, Simple syrup, Lemon peel
  • The Good Doctor — Cognac, Fernet Branca, Bianco Vermouth, Demerara syrup, Blackstrap molasses, Lemon juice, Lime juice
  • The Duck Hunter — Bourbon liqueur, Bourbon, Allspice Dram, Orange bitters, Lemon juice, Simple syrup, Egg yolk
  • Two-Hit Fig Punch — Bourbon, Jamaican rum, Fig preserves, Lemon juice, Orange juice, Simple syrup, Nutmeg, Lime

Rye'n Gosling

3⁄4 oz Rye
3⁄4 oz Bermuda rum, Gosling's Black Seal
3⁄4 oz Orgeat
3⁄4 oz Lime juice
2 ds Aphrodite bitters, Dr Adam Elmegirab’s Aphrodite Bitters
1 sli Lime (garnish)
Instructions

Shake, strain, garnish.

Notes

Subbed 1 dash orange and 1 dash Angostura for Aphrodite bitters.

YieldsDrink
Year
2019
Authenticity
Authentic recipe
Creator
Julian Goglia, The Mercury, Atlanta, Georgia
Source reference

https://www.gobourbon.com/the-most-romantic-whiskey-cocktail-to-make-on…

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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  • Apricot Fix — Apricot eau-de-vie, Cognac, Crème de Noyaux, Bitters, Lemon juice, Orgeat
  • The Stranglehold — Venezuelan rum, Rye, Bitters, Orgeat, Lime juice
  • Holy Water — Rum, Cognac, Herbal liqueur, Bitters, Orgeat, Lemon juice, Lime juice, Grapefruit juice, Lime, Sugar cube

Bitter Crush

1⁄2 t Sugar (to taste)
1 t Lemon juice
2 oz Aperol
1 1⁄2 oz Light rum
2 ds Orange bitters
1 twst Lemon peel (as garnish)
Instructions

Fill a highball glass with crushed ice. Dissolve sugar in lemon juice. Stir everything together and pour over ice. Garnish.

Notes

Could be improved upon. Not bad, but not stellar enough to make you want to make it again

YieldsDrink
Year
2006
Authenticity
Authentic recipe
Creator
Unknown
Source reference

https://www.epicurious.com/recipes/food/views/Bitter-Crush-235782

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Curated to remove an image from the source reference which was taken by a professional photographer and used without permission. Our apologies to the copyright holder.

The Sicilian Conquistador

1 1⁄2 oz Rum, El Dorado 12
1⁄2 oz Cynar 70
1⁄2 oz Amaro, dell'Etna
1⁄4 oz Falernum, Velvet Falernum
Instructions

Stir with Ice and serve in a chilled glass

Notes

If you don't have D'Ell Etna, I might try Lucano, Abano or another Amaro that isn't so heavy on the orange flavors.

History

I found the Italian Conquistador a bit too sweet and orangey for my taste, so modified for more complexity and less sweetness.

YieldsDrink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(7 ratings)
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  • Surfer Rosa Obscura — Dark rum, Pimm's No. 1 Cup, Sweet vermouth, Fernet Branca, Peach bitters, Rose water
  • Midnight Oil — Bermuda rum, Ginger Bitters, Tea, Molasses, Black Cardamom

Had only Angostura 7 y.o. and Amaro Lazzaroni - too dry for me, leans toward Fernet bitterness. Increasing sweet part next time.

Monk's Sanctum

1 1⁄4 oz Crème de Menthe, Giffard
3⁄4 oz Gin (St. George Botanivore)
1⁄2 oz Absinthe, Pernod
1⁄4 oz Herbal liqueur, Elixir Vegetal de la Grande Chartreuse
Instructions

Stir, strain into a chilled coupe.

Notes

If you don't have the Elixir Vegetal, I'd recommend using regular green Chartreuse but flipping the gin and Chartreuse volumes.

History

This is a riff on the old Anvil drink the Monk's Revenge. My goal was to mimic the texture and herbal flavors but in a different color palette.

YieldsDrink
Year
2021
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
4 stars
Average rating
4.5 stars
(5 ratings)
From other users
  • Way too embarrassed to share the inexpensive subs I needed to use for this, but really enjoyed it nonetheless. Looking forward to revisiting the spec version!
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Holy shit, this is surprisingly good. I was mostly optimistic going in but also thought it could taste really bad, but I love it. Didn't have Elixir Vegetal, because even in spite of loving Chartreuse and having been serve the Vegetal once, it's a bit steep for me. So I upped the regular Green Chartreuse to just under 1/2 oz but kept the gin the same instead of lowering it as suggested. Also used homemade creme de menthe with mint fresh out of the garden, very first I've made with it.

When I win the lottery, this is gonna be my mouthwash.

I'd probably tone down the Creme de Menthe if I made again, but regardless, it's a very very good cocktail

Bitter Harbor

2 oz Tawny port
1 oz Mezcal
1⁄2 oz Gran Classico
Instructions

Stir and strain into rocks glass over one large cube, orange zest garnish

YieldsDrink
Authenticity
Unknown
Source reference

https://cocktailsdistilled.com/recipe/bitter-harbor/

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Source does not say to serve over a large cube - I did so and found it to be too much dilution of the port.
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Green Leaves of Summer

1 1⁄2 oz Genepy, Dolin Genepy des Alpes
1⁄2 oz Gin, Junipero (or other juniper forward London dry style)
1 oz Apple liqueur, Briottet (Manzana de Verde)
1⁄2 oz Lemon juice
1⁄2 oz Lime juice
1 Egg white
1⁄2 oz Cream
2 oz Sparkling water
Instructions

Add all the ingredients except the cream and soda water to your tin. Whip shake with 2 cubes until nearly dissolved (around a minute). Pop the tin, add the cream and some cracked ice, and vigorously shake for 15 seconds. Pop the tin, add 2 oz club soda, and strain into a Collins glass (no ice).

Notes

If you don't have green apple liqueur, you can either muddle some chopped green apple with .5 oz simple syrup, or use fresh green apple juice mixed with simple syrup (.5 oz each would probably work fine)

YieldsDrink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Working in a Coal Mine

1 1⁄2 oz Scotch
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Apricot liqueur
1⁄2 oz Walnut Liqueur, Nux Alpina (Or Nocino)
1 ds Bitters, Angostura
1 ds Orange bitters
1 twst Orange peel (As garnish)
Instructions

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

History

I was inspired by Misty Kalkofen's Human Rocket that I featured in a video for work. Therefore, I kept the apricot-walnut aspect intact as I riffed on this concept. Instead of Bourbon, I opted for Scotch which worked well with walnut in previous cocktails, and I swapped out the gentian liqueur for Punt e Mes and dashes of bitters. For a name, I kept with the Human Rocket's DEVO theme and named it after another of their songs -- Working in the Coal Mine.

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

https://cocktailvirgin.blogspot.com/2021/02/working-in-coal-mine.html

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • My homemade nocino dominated, but blended interestingly with the stone fruit flavors.
  • 4 stars with 1.25 oz blend + 0.25 oz Islay SM. 3 stars with 1.5 oz blend.
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yarm commented on 2/09/2021:

Unless someone changed it, it states a dash as does the link I provided. Why, do you think it needs an ounce?

Fred - I changed it after checking the link yesterday. Thanks,  Zachary

What's the recommended type of scotch for this?  Based on the name, I woulda thought an Islay or something peated, but it's usually specified if that's the case. 

Per the blog post, Fred used Cutty Sark Prohibition, an affordable 100-proof blended scotch that has far more toffee than peat.

yarm commented on 2/14/2021:

In place of that, I recommend 1 1/4 oz blended Scotch + 1/4 oz smoky Islay Single Malt. But Cutty Sark Prohibition is amazing with a higher than average malt to grain whiskey ratio and a higher peat content than most blends for around $25/bottle, I believe.

Wish I'd seen the above comment about 10 minutes ago. I made with 1.5 oz Famous Grouse and found it kind of flat. I added a smidge of Laphroaig 10 which improved it significantly.

yarm commented on 2/17/2021:

It's like a little salt in the soup or Jamaican rum/Rhum Agricole in the Daiquiri: a barspoon or so of smoky Islay Scotch makes things more dynamic.

I endorse subbing in 0.25 oz of Ardbeg within the scotch contribution.

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