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

Curator rating
Not yet rated
Average rating
Not yet rated
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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
Not yet rated
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Pennywhistle

1 oz Blended Scotch
3⁄4 oz Aromatized wine, Cocchi Americano
1⁄2 oz Vodka, Van Gogh Country Peach
1⁄2 oz Pedro Ximénez Sherry
1⁄4 oz Islay Scotch, Laphroaig 10
3 ds Bitters, Fee Brothers Peach
Instructions

Stir with ice; strain.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Saga Söderback
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Draft Day

1 1⁄2 oz Rye
1⁄2 oz Jamaican rum, Smith & Cross
1⁄2 oz Gran Classico
1⁄2 oz Crème de Banane
1 rinse Absinthe
1 Orange peel
Instructions

Stir, strain into old fashioned glass (rinsed with absinthe) with a large cube or sphere. Garnish with an expressed orange swath.

Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
Michael McCollum, Attaboy, Nashville, TN
Source reference

Bartender's Choice Vol. 2 App for iOS

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • The liqueurs soften the rather harsh spirits pretty well, though the Smith & Cross is dominant.
  • Based on another comment, I replaced the Smith and Cross with Appleton 12. I found that the drink was good, but I missed what S&C would have brought to the table.
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  • The Distraction — Cognac, Bourbon, Amaro, Elderflower liqueur, Meyer lemon juice, Lemon
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elvisomar commented on 3/15/2024:

This is quite nice. I'm impressed with how well balanced it is, considering the unusual combination of ingredients. The banana (I used Tempus Fugit Creme de Banane) brings the rum into the party with great balance. The Gran Classico brings notes of wood and leather. (I didn't have Smith & Cross, so I split that component 2/3 Wray & Nephew overproof and 1/3 Plantation Xaymaca). I'll have this again, for sure.

Bitter Clive

1 1⁄2 oz Gin, Bombay Sapphire
1 oz Amaro (Pergote Amaro d'Erbe)
3⁄4 oz Crème de Violette
3⁄4 oz Lime juice
1 bsp Sugar (Pomegranate rimming sugar)
Instructions

1) Add all ingredients to a shaker with ice, shake vigorously, strain into a frozen couple glass.
2) Add a very light dusting of chia seeds.

Notes

My first adventure with a new-to-me amaro: Pergote Amaro d'Erbe.

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
Not yet rated
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Pineapple sunday

3⁄4 oz Pineapple liqueur, Giffard
3⁄4 oz Cynar
1⁄2 oz Lime juice
1⁄4 oz Yuzu juice
3⁄4 oz Orange vermouth, Martini & Rossi Fiero
Instructions

Shake long with a lot of ice, strain in coupe, garnish with a thin cucumber slice floated. Serve.

Notes

Martini fiero is like a vermouth rosato but with more grapefruit notes.
You can maybe add 1/4 grapefruit juice to substitute or grapefruit liqueur or shake the mix with a piece of grapefruit peel.

Nice bitterness and acidity brought front thanks to addition of vermouth.

Yields Drink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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High Dive Clive

1 1⁄2 oz Gin (rosemary infused, see note)
1 oz Crème de Violette
1 oz Grapefruit juice (Texas Ruby Red)
1⁄2 oz Lime juice
1 bsp Sugar (Pomegranate rimming sugar)
Instructions

Add all ingredients into a shaker, add ice, shake very well, pour into a frozen coupe glass.

Notes

1) Place some fresh-picked rosemary into a screw top container ....... pour in some gin ....... place top onto container ...... let sit for 24 hours ....... remove rosemary.

History

In memory of a friend who was a swimmer at the Naval Academy.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails

Black Sails in the Sunset

1 oz Coconut rum, Brinley's
1 oz Fernet Vallet
1 oz Cynar 70
1 Orange peel
Instructions

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

Yields Drink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(7 ratings)
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Pangolindo commented on 8/08/2021:

Tried the recipe today with: Coconut oil fatwashed overproof english harbor (velier), classic Cynar, and 1/3 oz more rum, Gagliardo fernet
Coffee and boulevardier kind of drink, benefits from a long stir and dilution.
4 stars and will do again.

noirbot commented on 3/26/2024:

Didn't have Coconut Rum, so blended Clement Mahina Coco liquor 50/50 with an aged rum, turned out quite nice. It's a good blend of sweet and bitter, and always novel to have a nearly black cocktail as a look.

Shawn C commented on 7/12/2024:

An intriguing presentation (deep dark reddish black/brown with a clear ice sphere passing for setting, smoke haze obscured Sun). To give the full effect: add an orange peel cut and shaped like a sail stuck on a long pick (mast) dropped vertically into the drink. The flavor is rather unique as well, with a bit of coconut, slight sweetness, chocolate, dark root, bitter artichoke leaf, and fernet herbal notes.

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