Mist over Jalisco

1 1⁄2 oz Reposado Tequila
1⁄2 oz Mezcal
1⁄3 oz Campari
1⁄3 oz Triple sec, Cointreau
3⁄4 oz Lime juice
1⁄2 oz Passion fruit syrup
2 ds Absinthe (sprays)
1⁄2 Passion fruit (as garnish)
1 spg Mint (as garnish)
Instructions

Mist a double OF glass with absinthe, Shake with pebble ice, dump into glass, mist again with absinthe, garnish.

Yields Drink
Year
2021
Authenticity
Authentic recipe
Creator
Matthias Soberon
Source reference

https://www.instagram.com/p/CPcZpURrY6M

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Sucker in a 3 (three) piece

1 oz Cognac
1 oz Rye
1 oz Averna
1 bsp Bénédictine
2 ds Bitters, Angostura
2 ds Bitters, Angostura Orange
1 twst Lemon peel (as garnish)
1 twst Orange peel (as garnish)
Instructions

Stir with ice, strain into lowball & garnish with a lemon and orange peel

History

Imperfect memory of the inestimable Victory in Atlanta

Yields Drink
Authenticity
Altered recipe
Creator
Victory Sandwich Bar, Atlanta
Curator rating
Not yet rated
Average rating
4.5 stars
(19 ratings)
From other users
  • A bit too sweet, but nice flavors. Fruity nose. Tootsie Roll, cola, licorice.
  • Smooth, boozy, cola.
  • Nice balanced, delightfully boozy cocktail. Very enjoyable. Used Ararat for the cognac and Wild Turkey 101 for the rye. I was light on the orange peel, would like to have more next time. — ★★★★
  • Used Hennessy Pure White cognac and High West Double Rye. Delectable! Rate 4.5 or 5.0. Nice after dinner or late evening cocktail.
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(the) CLIVEsy

1 oz Herbal liqueur, Pomp and Whimsy
3⁄4 oz Licor 43
1 oz Half-and-half
4 ds Lemon bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

History

1) Another experiment with Pomp & Whimsy Gin Liqueur.
2) In memory of a good pal and 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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El Pepino

2 oz Gin
1⁄2 oz Aromatized wine, Lillet Blanc
1⁄4 oz Bénédictine
1 ds Bitters, Scrappy's Black Lemon
1 Pickle (cornichon, as garnish)
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, coupe. Swirl with garnish of speared dill/sour cornichon and lemon peel.

Notes

Because pickling ingredients vary, different cornichons will produce interestingly different results and complement different gins. I've been happiest with Hendrick's so far. A bit less complex but also good are traditional London dries.

Picture of El Pepino
Yields Drink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Picnic in the South

3⁄4 oz Mezcal, Del Maguey Vida
1 oz Reposado Tequila
1 oz Aperol
3⁄4 oz Watermelon juice (see note)
1⁄2 oz Lime juice
1 t Hot sauce (Your favorite)
1 ds Peychaud's Bitters
3 sli Jalapeño (or Serrano, as garnish)
Instructions

Shake all ingredients with ice. Strain into chilled coupe. Garnish with fresh hot pepper slices.

Notes

The hot sauce is a necessary finishing touch that only occurred to me after tasting the first iteration. Use something flavorful with a hint of sweetness, rather than just a Scoville bomb.

To get watermelon juice: For just one or two drinks, scoop or spoon out chunks of watermelon into a citrus press, such as a handheld lever type, and press firmly over your jigger or a glass. You should get about as much juice per squeeze as you would from half a lime. For a larger batch of juice, blend the watermelon, and strain through a fine sieve.

History

I pretty much just threw this together out of pure curiosity, and the desire to dig into the watermelon half sitting in my fridge. The flavors evoke memories of southern barbecues - smokey grills, juicy melon and a little kick of heat. Plastic red and white gingham draped picnic table optional.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Dungeoness
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Amaro ma non troppo

1 1⁄4 oz Rhum Agricole (Père labat 55%, gold)
1⁄2 oz Cuban rum, Havana Club
1⁄4 oz Luxardo Bitter Bianco
1⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Orange vermouth, Martini & Rossi Fiero
1⁄4 oz Cynar
2 dr Orange cream citrate
Instructions

Stir, strain, Old Fashioned glass.

Notes

Père labat Soleil, is a gold agricole rum, aged 6 months in barrel, still very young but very different from a white one. Very nice.
Cuban rum is added to up the proof without giving too much flavor and balance the whole thing.

Yields Drink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Cartel Martinez

1 1⁄2 oz Reposado Tequila
1⁄2 oz Mezcal
1 oz Sweet vermouth
1⁄4 oz Maraschino Liqueur
2 ds Grapefruit bitters
1 twst Orange peel (expressed and discarded)
Instructions

Stir and strain into chilled glassware. Express orange peel and discard.

Yields Drink
Year
2021
Authenticity
Authentic recipe
Creator
@cocktailcircus
Source reference

https://www.instagram.com/p/CNxgIAzhDxE/

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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Ed Mort

2 oz Cachaça (Jequitiba wood)
1 oz Vermut Rojo (Fernando de Castilla Vermut de Jerez)
1⁄3 oz Maraschino Liqueur, Luxardo
2 ds Bitters, Regans' orange bitters
1 twst Orange peel
Instructions

Stir. Strain to coupe glass with big ice. Garnish with orange zest

Notes

Floral and light.

Picture of Ed Mort
Yields Drink
Authenticity
Authentic recipe
Creator
Tom Oliveira
Curator rating
Not yet rated
Average rating
Not yet rated
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Jasmine's Sour

2 oz Bourbon
3⁄4 oz Honey syrup
3⁄4 oz Lemon juice
1⁄4 oz Amaro Sibilla
Instructions

Add all ingredients to a shaking tin with ice; shake, strain, and serve in chilled glassware

Notes

0.25 oz of Sibilla is approximate - I just did a capful, so do to taste.

Yields Drink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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SWOboy City

1 bsp Turmeric (Lemongrass Turmeric Paste)
1 1⁄2 oz Islay Scotch, Lagavulin 16
1 1⁄2 oz Grapefruit juice
3⁄4 oz Cherry Liqueur, Cherry Heering
3⁄4 oz Ancho Reyes chile liqueur
Instructions

1) Shake well with ice and strain into a frozen coupe glass.
2) Garnish with chia seeds.

History

A riff on "Valley Of The Dark Lords" cocktail created by Sol Trece at La Cuevita Bar in Highland Park, CA.

Yields Drink
Year
2021
Authenticity
Altered recipe
Creator
Carl N.
Source reference

https://www.liquor.com/recipes/valley-of-the-dark-lords/

Curator rating
Not yet rated
Average rating
Not yet rated
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