Biloxi Deluxe #2

1 3⁄4 oz Cognac, Rémy Martin (Rémy Martin 1738)
1⁄2 oz Swedish Punsch
1⁄2 oz Water
2 ds Orange bitters, Regans' orange bitters
1 rinse Absinthe
1 twst Orange peel (expressed and discarded)
Instructions

Rinse a wine glass with absinthe, then build other ingredients. Express and discard orange peel. This is a room-temperature cocktail.

YieldsDrink
Authenticity
Authentic recipe
Creator
Michael Phillips, Midnight Cowboy, Austin, Texas (USA)
Source reference

https://punchdrink.com/recipes/biloxi-deluxe-2/

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Average rating
3 stars
(4 ratings)
From other users
  • Subtle, warming. Finish a little sugary, and bitters and rinse get a little lost.
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Yankee Palms

1 oz Applejack, Lairds
1 oz Amaro, St. Agrestis
1 oz Swedish Punsch
3⁄4 oz Dark rum
3⁄4 oz Light rum
1 oz Orange juice
1⁄2 oz Lime juice
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup (Shagbark hickory)
4 ds Bitters, Angostura
Instructions

Shake all with ice, pour (no strain) into a tall glass, garnish with a maraschino cherry – yeah, go for the American classic bright red ones – and lime twist.

Notes

Shagbark hickory syrup is pretty darn easy to make and here's a recipe. https://www.thespruceeats.com/shagbark-hickory-syrup-made-from-bark-402…

It has smoky almond/cherry/woody vibes so maybe you could swap it for maple/orgeat/cherry liqueur mix with perhaps a few drops of heavily peated scotch for the smoky notes.

YieldsDrink
Year
2021
Authenticity
Your original creation
Creator
Saga Söderback
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Unoriginal Sin

2 oz Pisco, Kappa
1⁄2 oz Genepy, Dolin Genepy des Alpes
1⁄4 oz Apple liqueur, Briottet (Manzana de Verde)
1⁄4 oz Chamomile syrup
1⁄2 oz Lemon juice
1⁄2 oz Lime juice
1 Egg white
8 dr Bolivar Bitters, Bittercube (garnish)
Instructions

Dry shake, wet shake, strain into chilled coupe. Garnish with 8 drops of Bittercube Boliver Bitters (or similar), swirled with a pick.

YieldsDrink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Blood and Thunder

3⁄4 oz Mezcal, Sombra
3⁄4 oz Fernet Vallet
3⁄4 oz Amargo-Vallet
3⁄4 oz Blood orange syrup
1 Blood orange peel
Instructions

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

Notes

For the blood orange cordial / syrup, peel and juice blood oranges (reserve the peels). Add an equal amount of cane sugar to the juice and peels, and sous vide at 145 degrees for 2 hours. Strain and bottle (I usually add a tsp of high proof vodka for preservation).

YieldsDrink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Dragon Punch

1 1⁄2 oz Mezcal, Del Maguey Vida
1⁄2 oz Orgeat
1 oz Lime juice
1⁄2 oz Herbal liqueur, Yellow Chartreuse
2 ds Hot sauce
Instructions

Shake and fine strain into a coupe.

YieldsDrink
Year
2020
Authenticity
Authentic recipe
Creator
Robert Weeks, The Coldroom Bar, Montreal
Source reference

https://www.diffordsguide.com/cocktails/recipe/6829/dragon-punch

Curator rating
Not yet rated
Average rating
5 stars
(11 ratings)
From other users
  • Smooth with a bite
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Dr. Adam's Fosbury Flip

1 bsp Caraway seeds
2 oz Drambuie
1 oz Añejo rum, Bacardi 8
2 ds Aphrodite bitters, Dr Adam Elmegirab’s Aphrodite Bitters
1 oz Whole egg
1 bsp Rich simple syrup 2:1
1 pn Salt
1 pn Black pepper
1 pn Nutmeg
Instructions

Muddle caraway seeds in base of shaker, add remaining ingredients and shake with ice for 10 seconds. Serve in chilled goblet. Garnish with fresh grated nutmeg.

YieldsDrink
Authenticity
Authentic recipe
Source reference

https://www.doctoradams.co.uk/cocktail-recipes/aphrodite-bitters-recipe…

Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Kalmia Fizz

1 1⁄2 oz Bourbon
1⁄2 oz Walnut Liqueur (Ratafia di Adorno)
3⁄4 oz Citrus juice (50/50 Lemon/Lime)
1⁄2 oz Grade A dark color and robust taste maple syrup
1 Egg white
1 oz Seltzer water
Instructions

Dry shake all but seltzer, then add ice and shake. Strain into down glass and top with seltzer

YieldsDrink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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El Chapulín

1 oz Branca Menta
1 oz Tequila, Ocho
1⁄2 oz Crème de Cacao, Tempus Fugit
3 dr Bitters, Bittermens Xocolatl Mole
3 ds Absinthe, Kübler (as garnish)
1 spg Mint (as garnish)
Instructions

Stir, strain over a big cube, garnishes.

YieldsDrink
Year
2021
Authenticity
Authentic recipe
Creator
Jonathan Bush, Manifesto, Kansas City MO
Source reference

https://punchdrink.com/recipes/el-chapulin/

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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Lion's Tail (The Dead Rabbit)

2 oz Bourbon, Old Forester
3⁄4 oz Crème de Cacao (Blanc)
1⁄4 oz Crème de Poire
1⁄4 oz Allspice Dram
1 oz Lemon juice
3⁄4 oz Orange juice
3 ds Bitters, Dr Adam Elmegirab's Orinoco Bitters
1 pn Nutmeg
Instructions

Shake all ingredients (except nutmeg garnish), strain into a punch glass with a large chunk of ice. Garnish with grated nutmeg.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Jack McGarry, The Dead Rabbit Grocery & Grog, New York, NY
Source reference

"The Dead Rabbit Grocery & Grog Drinks Manual," Sean Muldoon, Jack McGarry & Ben Schaffer, Houghton Mifflin Harcourt, 2015

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This is a pretty...... dramatic departure from the original. Thanks,  Zachary

yarm commented on 1/22/2021:

I've seen recipes with rather minor changes rename it. This is not recognizable as a Lion's Tail akin to calling a Zombie a Daiquiri.

If it weren't from Jack McGarry, I probably wouldn't have published it as it's a problematic name. But it's not like I can ask him to change the name for us... Thanks,  Zachary

In fairness, they did make significant changes with quite a few other classics in the book, but this is definitely one of the most far afield (which is the primary reason I posted it).  That and the Lion's Tail is one of my favorite winter sours--aside from the use of allspice dram, it's one of the few drinks I regularly make that pairs whiskey with lime (not really making a lot of Bourbon Rickeys in recent memory, or ever really).  Which, given that the second recipe included lime, makes me wonder if the use of lemon might have been a misprint in the book.

I personally prefer the original to either of these, they just seem needlessly overworked without any substantial improvement (and I'm not a big fan of orange juice in cocktails).  I suppose if you like the whiskey or allspice flavors more muted, either of these might be more to someone's liking as they are significantly lengthened compared to the original (and continue The Dead Rabbits tradition of obscenely large drinks).

Fruit salad

3⁄4 oz Rye (Knob creek cask strength 59%)
3⁄4 oz Crème de Banane (Merlet)
3⁄4 oz Lime juice
3⁄4 oz Herbal liqueur, Chartreuse
1 dr Bitters, Fee Brothers Rhubarb
1 dr Bitters, Fee Brothers Cranberry
Instructions

Shake, strain, serve, coupe.

Notes

One drop for the bitters !

YieldsDrink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Nice and sweet!  I used yellow Chartreuse.  I didn't have Creme de Banane, so I used Banane du Bresil.  I also added plum bitters to the cranberry and rhubarb bitters (more fruit in the "fruit salad"!), and I garnished a cocktail pick with a tiny sliver of lime, pineapple, and a Toschi amarena cherry.

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