Christmas Evening

2 oz Whiskey, HIgh West (High West Campfire)
3⁄4 oz Strega
1⁄4 oz Allspice Dram, St. Elizabeth
3 ds Bitters, Fee Brothers
1 twst Orange peel (as garnish)
Instructions

Stir over ice and strain into a coupe glass. Garnish with orange peel.

YieldsDrink
Year
2020
Authenticity
Your original creation
Creator
Robert Pope
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
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Sour de Santos

1 1⁄2 oz Mezcal, Gracias a Dios
1⁄2 oz Apricot liqueur
1 bsp Allspice Dram, St. Elizabeth
3 dr Bitters, Bittermens Xocolatl Mole
3 dr Cinnamon (tincture)
1 Egg white
3⁄4 oz Lemon juice
3⁄4 oz Simple syrup
Instructions

Dry shake; shake; strain; rocks.

YieldsDrink
Authenticity
Authentic recipe
Creator
Ryan Victor, Las Almas Rotas, Dallas, Texas (USA)
Source reference

https://www.dallasnews.com/food/drinks/2020/12/11/5-cozy-winter-cocktai…

Curator rating
Not yet rated
Average rating
4.5 stars
(6 ratings)
From other users
  • Delicious! We subbed a lemon oleo-saccharum for the simple, served up, with grated unsweetened (bakers’) chocolate as garnish. This is going on the “Crowd Pleasers” list :) — ★★★★★
  • I didn't have cinnamon tincture so I used cardamom bitters. Delicious! It would be OK to dial the sweetness back a little.
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Five Families

1 1⁄2 oz Rye
1⁄2 oz Navy strength rum, Smith & Cross
3⁄4 oz Averna
1⁄4 oz Maraschino Liqueur
Instructions

Stir, strain, big rock, lowball

History

I can't remember where I got this recipe

YieldsDrink
Year
2020
Authenticity
Unknown
Creator
Unknown
Source reference

Unclear. A similar recipe with Zucca and Chinato from The NoMad Cookbook by Daniel Humm and Will Guidara

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Made it with Meletti. Warm, peanutty, sweet, enjoyable.
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L'Heritage

1 1⁄2 oz Cognac
1 1⁄2 oz Aromatized wine, Lillet Blanc
2 t Suze
2 ds Bitters, Angostura
2 ds Peychaud's Bitters
1 Cherry (garnish)
Instructions

Stir, strain, coupe, garnish.

YieldsDrink
Year
2015
Authenticity
Unknown
Creator
Pierre-Marie Bisson, Basement Sate, London
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Used Cocchi Americano and skipped Suze; might go 2:1 brandy:wine next time.
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My Mexican Period

1 1⁄2 oz Reposado Tequila
1⁄2 oz Ancho Reyes chile liqueur
1⁄2 oz Aperol
1⁄2 oz Bonal Gentiane Quina
1 twst Orange peel
Instructions

Stir, strain down, express and serve with

YieldsDrink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Very drinkable, nice pink-orange hue.
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  • Mexican Dessert Cocktail — Reposado Tequila, Sweet vermouth, Averna, Chocolate liqueur, Mezcal
  • Zim Zala Bim — Reposado Tequila, Elderflower liqueur, Orange bitters, Fine sugar
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Pink Rabbit

1 oz Gin, Bombay
1 oz Bianco Vermouth, Yzaguirre Blanc
1 oz Rooibos tea (long steep (10-12 minutes))
1⁄2 t Lemon juice
1 twst Orange peel (expressed and discarded)
Instructions

Stir briefly (don't overdilute); express & discord orange peel; serve in wine glass

YieldsDrink
Authenticity
Authentic recipe
Creator
Paul Calvert, Ticonderoga Club, Atlanta, GA
Source reference

https://punchdrink.com/recipes/pink-rabbit/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • The astringency from the rooibos is really nice although I couldn't really get mine red enough.
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Worth noting that the source suggests an extra-long (10-12-minute) steeping of the tea. 

Pampered Moose

1 1⁄2 oz Old Tom Gin, Hayman's
3⁄4 oz Grapefruit juice
1⁄3 oz Ginger liqueur, Domaine de Canton
1⁄3 oz Grapefruit liqueur (Grapefruit-cello)
2 ds Bitters, Fee Brothers Grapefruit
1 twst Grapefruit peel
Instructions

Shake over ice and strain into a chilled cocktail glass. Garnish and serve.

YieldsDrink
Year
2020
Authenticity
Your original creation
Creator
Liam and Tom Dougherty - Denver, CO
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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Remember the Danes

2 oz Whiskey
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Cherry Liqueur, Cherry Heering
1⁄3 oz Absinthe, St. George
Instructions

Combine all ingredients in a stemless wine glass. Stir together with ice.

Notes

You can sub your favorite sweet vermouth if you don't have Punt e Mes

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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This doesn't seem quite there yet. I assumed whiskey with a 'e' didn't mean Scotch so used Evan Williams bourbon. To me it's a little flat and metallic - some expressed orange zest helped. Maybe reduce the absinthe and go for a non-Punt vermouth?

Raisinets

3⁄4 oz Rye
3⁄4 oz Cognac
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Cynar 70
1⁄2 oz Amaro Nonino
1 ds Bitters, Bittermens Xocolatl Mole
Instructions

Stir over ice, strain up

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Made it with regular Cynar. — ★★★★
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It does hit raisinet on the finish but mostly it’s that sweet mellow brown whiskey drink.

Funky Cold Medina

1 oz Batavia Arrack
1 oz Mezcal, Sombra
1 oz Lime juice
1⁄2 oz Cane syrup (1:1)
Instructions

Shake all ingredients with ice for 15 seconds, strain into a chilled coupe. No garnish.

YieldsDrink
Year
2015
Authenticity
Your original creation
Source reference

https://youtu.be/_J52ADRbnWg

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • This one caught me by surprise. Smoke and spiciness work really well together.
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