Chartreuse Daiquiri

1 1⁄2 oz Light rum
3⁄4 oz Herbal liqueur, Green Chartreuse
1⁄4 oz Simple syrup
3⁄4 oz Lime juice
2 ds Orange bitters
Instructions

Shake, strain, up.

Yields Drink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Black Star Line

2 oz Gin
3⁄4 oz Cassis
1⁄4 oz Simple syrup
1⁄4 oz Pastis, Pernod
1 oz Lime juice
1 ds Bitters, Angostura
3 oz Club soda
1 Star anise (as garnish)
Instructions

Shake, collins glass with cracked ice, top off with club soda, garnish with star anise.

Yields Drink
Year
2016
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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High Brow Board Walk

1 oz Venezuelan rum, Diplomatico (any dry carribbean rum should do)
1 oz Whiskey (Lost Republic Straight Bourbon Whiskey)
1 oz Sweet vermouth, Dolin
1⁄2 oz Cynar 70
1⁄2 oz Braulio
1⁄2 oz Lemon juice
1 sli Lemon (dehydrated lemon slice, as garnish)
Instructions

Stir everything except the dehydrated lemon slice together over ice and strain into a coup glass. Float the dehydrated lemon slice.

Notes

I tried this without the lemon and it's quite spicy. The lemon goes a long way towards balance here. The bourbon has a caramel flavor.

History

I got the idea from the Ambidextrous cocktail that Frederic Yarm from Boston posted and I've been trying to use more Bràulio.

Picture of High Brow Board Walk
Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Arthur Petron, San Francisco, CA
Source reference

https://cocktailvirgin.blogspot.com/2020/05/ambidexterous.html

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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Frida

1 1⁄2 oz Blanco tequila, Espolon
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Lime juice
1⁄2 oz Grapefruit juice
1⁄2 oz Raspberry syrup
1 twst Grapefruit peel (as garnish)
Instructions

Add ingredients to mixing glass. Add ice and shake well. Strain into Old-Fashioned glass filled with pellet or crushed ice. Garnish with grapefruit twist.

History

Created for a 2010 Cinco de Mayo event at Peacock Alley and named after Frida Kahlo

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Peacock Alley
Source reference

The Waldorf Astoria Bar Book, page 176, 2016

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Shochu sour

1 1⁄2 oz Shochu (iichiko special barley shochu)
2⁄3 oz Yuzu juice
1⁄4 oz Orgeat
1⁄4 oz Agave syrup
1 Egg white
Instructions

Shake, strain, serve in chilled coupe glass. If using the optional egg white, shake the ingredients first without ice, then shake again with ice.

Creole/Aromatic bitters as garnish on top.

History

After a few different mixes involving shochu, I discovered that equal parts of orgeat and agave nectar work best to counter the different flavour profile of yuzu juice compared to e.g. lemons.

Picture of Shochu sour
Yields Drink
Year
2021
Authenticity
Authentic recipe
Creator
Myself
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
From other users
  • Didn’t do much for me.
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Dinosaurs Before Dark

1 1⁄2 oz Gin
1 oz Aromatized wine, Cocchi Americano (Or Lillet Blanc)
1⁄4 oz Campari
1⁄4 oz Apricot liqueur
2 ds Bitters, Angostura
1 ds Absinthe (I used 12 drops)
1 twst Orange peel (As garnish)
Instructions

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

History

I had been thinking about Joaquin Simo's Sweet Valley High after having made one for a guest at Drink that week, and I decided to put my own spin on it by changing the liqueur and bitters and by adding a light touch of absinthe. To keep with Joaquin's name, I dubbed this one Dinosaurs Before Dark after another young adult book series.

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

https://cocktailvirgin.blogspot.com/2021/12/dinosaurs-before-dark.html

Curator rating
Not yet rated
Average rating
4.5 stars
(5 ratings)
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Jane Rose

1 oz Apple brandy
1⁄2 oz Lemon juice
1⁄2 oz Lime cordial, Rose's
1⁄2 oz Grenadine
1 oz Champagne
Instructions

Shake (without champagne), strain into coupe and top with Champagne

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Joaquin Simo, Death & Co
Source reference

Death & Co

Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Worked fine with Cava in place of Champagne. — ★★★★
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Parachute

1 oz White port
1 oz Suze
1 oz Lemon juice
3⁄4 oz Simple syrup
2 ds Peychaud's Bitters
2 oz Tonic water
1⁄2 sli Grapefruit (as garnish)
Instructions

Short shake all but tonic and strain into Collins glass with cold tonic in it, fill with ice, garnish with grapefruit half wheel

Notes

Low ABV Collins-style drink. Original recipe called for Salers Gentiane but Suze worked well.

Yields Drink
Year
2017
Authenticity
Authentic recipe
Creator
Tyson Buhler
Source reference

Death & Co.

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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Tragedy Plus Lime

1 oz Mezcal
1⁄2 oz Sherry, Lustau Dry Amontillado
1⁄2 oz Herbal liqueur, Jeppson's Malort
3⁄4 oz Pamplemousse Rose, Giffard
3⁄4 oz Lime
1 pn Salt
Instructions

Shake, strain into rocks/old-fashioned glass with one large ice cube.

Notes

A Malort margarita, for those summer afternoons tinged with a hint of regret.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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yarm commented on 12/30/2021:

Overall, the balance was very much on the dry side of things, but I kept returning to the glass for another sip.

Nuitcap

1 oz Cognac
1 oz Bianco Vermouth
1⁄2 oz Salers Gentiane
1⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao
1 oz Soda water (to top)
1 wdg Orange (or lemon twist, as garnish)
Instructions

Stir, strain, rocks, top, garnish.

Notes

Subbing génépy for the Salers moves it sweeter and more herbal; Suze instead bumps the bitterness and yellow color. Keep soda to one ounce, to add bubbles without making a spritz out of it.

Picture of Nuitcap
Craig Eliason
Yields Drink
Authenticity
Authentic recipe
Creator
Rebekah Peppler, New York Times
Source reference

https://cooking.nytimes.com/recipes/1022809-nuitcap

Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
From other users
  • The combo doesn’t do that much for me.
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drinkingandthinking commented on 2/07/2022:

unique and unusual. Not really my thing with all the gentian. It was a bit sweet so I added a bit of Campari which made it a bit more palatable to me, although more gentian-y

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