Copper Pagoda

1 oz Gin (Preferably a juniper-forward London Dry)
1 oz Cardamaro
1⁄2 oz Curaçao (Such as Pierre Ferrand)
1⁄2 oz Lemon juice
2 ds Bitters, Angostura
Instructions

Shake with ice and strain into a cocktail coupe.

History

After making the Interpol, I noted how Cardamaro, gin, and lemon conjured up tropical notes like pineapple along with a grapefruit one that reminded me a little of the Pegu Club. To bring it closer to that classic, I added in elements from the Pegu Club such as the orange liqueur and bitters, and I dubbed it the Copper Pagoda. The Pegu Club was created in Myanmar (formerly Burma) which is known for their pagodas; I opted for naming it after a color instead of a specific temple.

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

https://cocktailvirgin.blogspot.com/2021/04/copper-pagoda.html

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Sure enough — it tastes tropical somehow. Solid drink.
  • Wow...it is surprisingly tropical. I could see adding some chinese 5 spice too., — ★★★★★
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Mexican Firing Squad Special Cocktail

2 oz Tequila, Siete Leguas Reposado
2⁄3 oz Lime juice
5⁄12 oz Grenadine
2 ds Bitters, Angostura
1 sli Orange (as garnish)
1 wdg Pineapple (as garnish)
1 Maraschino cherry, Luxardo (as garnish)
Instructions

Shake and strain into a highball glass full of ice. Garnish.

History

Adapted from the 1939 Gentleman's Guide Companion by Charles Baker.

Yields Drink
Year
1937
Authenticity
Authentic recipe
Creator
La Cucaracha Bar, Mexico City
Source reference

Diffordsguide.com https://www.diffordsguide.com/cocktails/recipe/4945/mexican-firing-squa…

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Good. Maybe up the grenade a little or use gomme syrup for a richer feel.
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  • Melba Cocktail — Light rum, Swedish Punsch, Absinthe, Lime juice, Grenadine
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Jasper's Jamaican

1⁄4 t Sugar
1⁄2 oz Lime juice
1⁄2 oz Allspice Dram, St Elizabeth
1 1⁄4 oz Dark rum
Instructions

Stir the sugar into the lime in a cocktail shaker. Add other ingredients and shake with ice. Strain into a cocktail glass.

Notes

The original recommends Jamaican rum.

History

Rathbun says this version is adapted from Beachbum Berry's Grog Log (1998), with the original due to Jasper LeFranc.

Yields Drink
Authenticity
Authentic recipe
Creator
Jasper LeFranc, Bay Roc Hotel, Jamaica
Source reference

Ginger Bliss and the Violet Fizz by A. J. Rathbun, p. 205.

Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
From other users
  • A little too much allspice, although sweetness and acidity fairly balanced.. Might benefit from cuttingdown Dram and compensating with something orangey or floral.
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El Burladero

2 oz Spanish brandy
1⁄4 oz Fernet Branca
1⁄4 oz Coffee liqueur
1 bsp Cane syrup
2 ds Chocolate bitters
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
2018
Authenticity
Authentic recipe
Creator
Brandon Bramhall, Attaboy, Nashville, TN
Source reference

Bartender's Choice Vol. 2 App for iOS

Curator rating
Not yet rated
Average rating
Not yet rated
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La Danse Diable

2 oz Cognac (Bache Gabrielsen VS 3 Kors)
1⁄4 oz Fernet Branca
1⁄4 oz Maraschino Liqueur
1⁄4 oz Grenadine
2 ds Lemon bitters, Bitter Truth
1 twst Lemon peel (as garnish)
Instructions

Stir, strain into chilled stemless wine glass. Garnish with an expressed lemon swath.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
2012, Adrian Biggs, Pour Vous, Los Angeles
Source reference

https://www.foodrepublic.com/recipes/la-danse-diable-cocktail-recipe/

Curator rating
Not yet rated
Average rating
Not yet rated
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Pink Moon

3⁄4 oz Light rum (Barbados, Doorly's)
1⁄2 oz Cognac
1⁄4 oz Jamaican rum (Dark)
1⁄4 oz Maraschino Liqueur
1 oz Lime juice
3⁄4 oz Pink guava puree (Brand specified is Re'al - a sweetened guava syrup)
1 t Pastis, Herbsaint
1 ds Bitters, Angostura
1 sli Lime (wheel, as garnish)
Instructions

Shake with ice, strain into coupe, garnish with lime wheel.

Yields Drink
Year
2020
Authenticity
Authentic recipe
Creator
Jeff Berry, Latitude 29, New Orleans, LA
Source reference

New Orleans Magazine, May 2021, p. 100

Curator rating
Not yet rated
Average rating
Not yet rated
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yarm commented on 4/29/2021:

I'm guessing that the guava puree is rather sweetened since there is only 1/4 oz of Maraschino's sweetness to balance a full ounce of lime juice + 1 1/2 oz of spirit. Otherwise, this is going to be pretty tart. I checked an Amazon listing, and the Real is a "guava puree infused syrup" so guava syrup might be a bit more accurate.

Zachary Pearson commented on 4/29/2021:

I'm wondering if guava puree + an equal weight of white sugar would approximate the sweetness. Thanks,  Zachary

yarm commented on 4/29/2021:

That sounds pretty close to how I would make it. Maybe a little water to thin it out but making it close to 1:1 as possible which would balance the drink. I'll give it a go tonight with 1/2 oz simple syrup with ~1/4 oz guava jelly melted into it which has worked for newer Trader Vic (1970s era) recipes. I'm not buying special puree for this (I do for passion fruit since there are recipes that support it).

Zachary Pearson commented on 4/29/2021:

Fred, you're reading my mind - I actually went to the store today trying to find a guava or the puree. Thanks,  Zachary

yarm commented on 4/30/2021:

I keep guava jelly at home that I get at a local Brazilian store. It's stable at room temperature as a block but I keep it in the fridge once I cut into it. Besides being a great thing on a cheese board, it is a called for ingredient since Jerry Thomas' Barbadoes Punch (yes, spelled like that), and I used it at a bar program I ran by melting it equal parts in boiling water (it was stable like that in the fridge for a few weeks but not indefinitely like the starting block). There is spreadable stuff made by Goya, but the block is more traditional for guava is high in pectin and was traded that way in Colonial times. My local Brazilian market also has the puree frozen but I only do that with passion fruit. The other option is to use a standard recipe and make it from the fruit like I do mango for syrup. An option but not great is to take guava nectar and mix it with sugar (but all the guava nectars I have found have other fruits in them and cochineal for color).

The Jungle Cat

1 1⁄2 oz Blanco tequila
1⁄2 oz Genepy
3⁄4 oz Passion fruit syrup
3⁄4 oz Lime juice
1 ds Absinthe
Instructions

Shake, strain into a double Old Fashoned with a large cube.

Yields Drink
Year
2021
Authenticity
Authentic recipe
Creator
Andrew Cordero, J & Tony’s Discount Cured Meats and Negroni Warehouse, San Diego
Source reference

https://imbibemagazine.com/recipe/jungle-cat-from-j-and-tonys/

Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • Used 1..75 oz Cabo Wabo and Dolin Des Alpes genepy. The 0.75 lime juice was too much for my taste. Added a small tequila float that vastly improved the drink. Would use 0.50 oz in the future. Rate 4.
  • Used green Chartreuse in lieu of Génépy, dialed passion fruit syrup (BG's) back to 2/3 oz. Notes of honey & thyme (? for some reason...guess there's no thyme or reason to that. ;) ) — ★★★★★
  • Oversweet with commercial passion fruit syrup; source states to make your own from puree. If you don't have time for that, I'd cut back the syrup.
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louBD commented on 9/24/2021:

Cut back passionfruit to 1/2, added a dash of Boker's bitters, and a teaspoon of maraschino

Tongue Twister

3⁄4 oz Mezcal
3⁄4 oz Genepy
3⁄4 oz Falernum
3⁄4 oz Lime juice
1 sli Lime (Wheel, as garnish)
Instructions

Shake, strain, garnish.

Yields Drink
Year
2021
Authenticity
Authentic recipe
Creator
Tony Roehr, Raised by Wolves, San Diego, California
Source reference

https://imbibemagazine.com/recipe/last-word-riff-tongue-twister/

Curator rating
Not yet rated
Average rating
4.5 stars
(10 ratings)
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applejack commented on 4/27/2021:

I tried this a week ago or so when I saw it posted on the Imbibe website.  I was a touch sweet for me and the others who tried it; I'd consider reducing the falernum ratio a bit.  We all thought increasing everything else to 1 oz and keeping the falernum at .75 oz was a good compromise.

Also, it appears the version served at the bar uses Green Chartreuse instead of Genepy.

https://raisedxwolves.com/wp-content/uploads/2021/03/RBW_3.10.pdf

Five Point Palm Exploding Heart Technique

1 1⁄2 oz Mezcal
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Coffee liqueur, Galliano Ristretto
1 ds Chocolate bitters
Instructions

Stir, strain into old fashioned glass with a large cube or sphere. No garnish.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Erick Castro, Polite Provisions, San Diego
Source reference

https://imbibemagazine.com/recipe/five-point-palm-exploding-heart-techn…

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Nice entry in the dark, sweet, boozy genre.
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Maravilla

2 oz Mezcal
1⁄2 oz Crème de Cacao
1⁄4 oz Amaro, Cappelletti Sfumato Rabarbaro
2 ds Orange bitters
2 ds Chocolate bitters
1 Grapefruit peel
Instructions

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

Yields Drink
Year
2017
Authenticity
Authentic recipe
Creator
Jose Cardenas, Raines Law Room, NYC
Source reference

Bartender's Choice Vol. 2 App for iOS

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
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Todd Birkel commented on 10/04/2021:

Used a chorizo fat-washed Vida mezcal. Smoky and intense with a bitterness that lingers. Just the way I like a cocktail to be.

drinkingandthinking commented on 2/02/2022:

Wow, that is special! Hard to find many uses for that crazy amaro, but this one uses it perfectly

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