Hold Up

3⁄4 oz Jamaican rum (Hamilton pot still gold rum)
3⁄4 oz Aromatized wine, Tempus Fugit Kina L'Aero d'Or
3⁄4 oz Crème de Pamplemousse, Giffard (rose)
3⁄4 oz Lemon juice
14 dr Celery bitters
1 twst Orange peel (as garnish)
Instructions

Shake, strain, coupe, garnish.

Yields Drink
Year
ca. 2019
Authenticity
Authentic recipe
Creator
Alex Anderson, Cure, New Orleans, LA
Source reference

https://punchdrink.com/recipes/hold-up/

Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
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subspot commented on 7/07/2021:

Nice and surprisingly dry, used 50/50 Scrappys and fee bros for celery bitters

Missionary Man

2 oz Pineapple rum, Plantation Stiggins' Fancy
3⁄4 oz Chinese five spice syrup
1 oz Lime juice
1 sli Lime (as optional garnish)
Instructions

Shake all ingredients with ice for 15 seconds, strain into coupe. Optionally garnish with lime wheel.

Notes

For the Chinese 5 spice syrup combine 1 cup each water and demerara sugar with toasted & lightly cracked 5 spice ingredients (1 tbsp cloves, 2 tbsp each Szechuan peppercorn & fennel seeds, 4 tbsp star anise, 2 cinnamon sticks). Sous vide for 2 hours at 145 degrees, plunge into ice bath, strain and bottle. Add .25 oz overproof vodka if desired to extend shelf life. Alternately use 5 tbsp of quality 5 spice powder. Or there are also several stove top recipes for 5 spice syrup available online.

History

Quarterly daiquiri, 18Q1

Yields Drink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Chasing Sunsets

2 oz Light rum, Denizen
1⁄4 oz Campari
1⁄4 oz Allspice Dram, Bitter Truth
1⁄2 oz Mango Syrup
1 oz Lime juice
1 sli Lime (garnish)
Instructions

Shake all ingredients with ice for 15 seconds, strain into coupe. Optionally garnish with lime wheel.

Notes

For the mango syrup, defrost a 14 oz pouch of Goya mango fruit pulp and blend with equal parts cane sugar.

History

Quarterly daiquiri, 18Q2

Yields Drink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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  • Salvatore Daiquiri — Jamaican rum, Light rum, Cherry Liqueur, Averna, Jamaican #1 bitters, Lime juice, Lime peel
  • Scorched Earth — Reposado Tequila, Mezcal, Santa Maria al Monte, Peychaud's Bitters, Lime juice, Agave syrup, Ice

Vallet Service

1 oz Fernet Vallet
1 oz Amargo-Vallet
3⁄4 oz Lime
1⁄2 oz Cinnamon syrup
1 sli Lime (garnish)
Instructions

Shake all ingredients with ice for 15 seconds, strain into a chilled coupe. Garnish with lime wheel (dehydrated or fresh).

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

1 1⁄2 oz Bourbon, Wild Turkey 101
1⁄2 oz Becherovka
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
2 ds Bitters, Bitter Truth Orange
Instructions

Stir with ice and strain into a chilled coupe.

Picture of Czechattan
Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Travis Bickel
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Nice taste. A bit cloying at the finish and on the lips.
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Fenton's Phantom

1 oz Pimm's No. 1 Cup
1 oz Aromatized wine, Lillet Blanc
1⁄2 oz Swedish Punsch
1⁄2 oz Lemon juice
2 ds Orange bitters
1 twst Lemon peel (As garnish)
Instructions

Shake with ice, strain into a Collins glass, fill with crushed ice, garnish with a lemon twist, and add a straw.

History

Created for the low-proof section of Loyal Nine's cocktail menu. I wanted to put a Cobbler on for the warmer months, and Swedish punsch was freed up as we took another menu item off the list. I was inspired by how well Swedish punch works in two 1930s drinks: the Pimmeron with Pimm's and the Metexa with Lillet. To round off the drink, I added in some lemon juice and orange bitters and put it all over crushed ice. To play on the Cobbler as a cobbled ice drink and a shoe maker duality, I paid tribute to one of the lost factories of Cambridge, the Fenton Shoe Factory, that used to employ hundreds of workers in town. The Phantom aspect not only gave an air of mystery and somewhat suggested a lighter drink, it also acknowledges the leftover history concerns of an old factory site.

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Fred Yarm, Loyal Nine, Cambridge, MA
Source reference

https://cocktailvirgin.blogspot.com/2017/05/fentons-phantom.html

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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1790

3⁄4 oz Jamaican rum (Aged, preferably Smith & Cross)
3⁄4 oz Cognac
1 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Orgeat (May need to decrease/adjust depending on orgeat recipe/brand)
2 ds Bitters, Angostura
1 twst Lemon peel (As garnish)
Instructions

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

Notes

The sweetness and flavor intensity of the orgeat will dictate whether the orgeat volume should be dropped to 3/8 oz or 1/4 oz. With homemade orgeat, I enjoyed it at 1/2 oz.

History

In thinking about the Manhattan-like recipes from Pioneers of Mixing at Elite Bars: 1903-1933 that contain orgeat (see source reference for links), I decided to take the idea and include in elements from the 1919 and Japanese Cocktails. With a split base of Cognac from the Japanese and rum from the 1919, I opted for Jamaican rum to provide some funk and dryness to the mix. For a name, I dubbed this one the 1790 -- the year that the tropical almond tree was introduced to Jamaica.

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

https://cocktailvirgin.blogspot.com/2021/05/1790.html

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Not enough tartness, I think. Add lemon or lime?
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sevyryelsdorn commented on 5/28/2021:

I used 0.25 oz Liber & Co. orgeat; if you are using that brand, I'd suggest going no higher than that without trying first. It was still sweet at that level.

BLBU99 commented on 12/26/2021:

First Used 1/2 oz bardaddy orgeat which was too sweet. Better with 1/4 oz.

Mela d'Alba

2 oz Apple brandy, Lairds Bonded
1 oz Campari
1 oz Sweet vermouth
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, rocks, DOF, express and drop garnish.

Notes

OP recommends Carpano Antica Formula. Cocci Torino would work well too.

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Andrew Friedman, Liberty Bar, Seattle, WA
Source reference

https://www.seriouseats.com/recipes/2016/10/mela-dalba-apple-brandy-neg…, http://www.smartguyinatie.com/notes-on-napkins/2015/10/13/day-41-mela-d…, Gaz Regan The Negroni

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
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Evolved Margarita

2 oz Añejo tequila
1⁄2 oz Orange liqueur
1⁄2 oz Plain shrub (Shrub & Co Blood Orange Shrub)
3 ds Bitters, Fee Brothers Aztec Chocolate
Instructions

Stir over ice. Strain and serve in a coupe glass.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Robert Pope
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Sunday in TJ

1 1⁄2 oz Fino sherry
3⁄4 oz Rum, Paranubes
1⁄2 oz Walnut Liqueur, Ratafia di Andorno
1⁄4 oz Ancho Reyes chile liqueur
Instructions

Build over a cube and stir to incorporate.

Notes

Paranubes is a pretty unique rum, not sure it will be the same with anything else but you could try a less funky rhum agricole blanc.

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