Akoya

1 1⁄2 oz Japanese Whisky (Yamakura)
1 oz Sloe gin (Plymouth)
1⁄3 oz Suze
1⁄4 oz Pine liqueur
2 ds Orange flower water
1 ds Bitters, Angostura
Instructions

Stir with ice in rock glass, serve.

YieldsDrink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
From other users
  • Wow. A ton going on in this complex, multifaceted drink. Excellent and complex!
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louBD commented on 9/09/2021:

This is great. Bitter suze, with a hint of piney freshness. I'll have to try adding a little more next time. The sloe gin and orange flower water are dominant flavors.

Aokigahara

1 1⁄2 oz Japanese Whisky (Yamakura)
3⁄4 oz Sloe gin (Plymouth)
1⁄3 oz Bigallet China-China
1⁄3 oz Cynar
Instructions

Very long stir in rock glass with ice, serve.

Notes

Kind of an introduction to stired drinks for people outside cocktail sphere.
Warm, mild, just a bit bitter. Easily sipeable for real nerds too.
The drink benefits from dilution. It mellowed the all thing.

History

Trying to use sloe gin instead of vermouth in different drinks.

YieldsDrink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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  • Akoya — Japanese Whisky, Sloe gin, Suze, Bitters, Pine liqueur, Orange flower water
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Trotsky in Mexico

1 oz Tequila (Plata)
1⁄2 oz Mezcal (Joven)
1⁄2 oz Cherry Liqueur (Wisniowka, 80 proof)
1 oz Lime juice
1⁄2 oz Simple syrup
2 ds Bitters, Angostura
Instructions

Mix all ingredients and either strain up or over the rocks.

History

Loosely based on the Mexican Firing Squad Special. Changed the Grenadine to Eastern European Cherry Cordial, added Mezcal, added simple syrup, and adjusted ratios.

YieldsDrink
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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Luz Muerta

1 oz Rhum Agricole, Neisson blanc
1 oz Mezcal (Espadin)
3⁄4 oz Ginger syrup (Ginger-jalapeño syrup, see note)
3⁄4 oz Pineapple juice (Acidity adjusted to lime juice, see note)
5 dr Salt Solution (4:1)
3 dr Bitters (Crude Pooter bitters)
Instructions

1. Prepare double rocks glass with half-rim of Tajin
2. Combine all ingredients except in shaker
3. Shake with three ice cubes and strain into Tajin-rimmed double rocks glass over single large ice cube
4. Finish with 3 drops of Pooter bitters directly onto cube
5. Garnish with dehydrated pineapple slice

Notes

Ginger-jalapeño syrup:
1 cup water
.5 cup white sugar
.5 cup demerara sugar
1 cup peeled and chopped ginger
1 sliced jalapeño (about 1cm thick), with seeds

Dissolve sugar into water, then add ginger and jalapeño.
Bring to a gentle boil, then reduce heat and simmer.
After 15 mins, remove from heat.
Steep for 1 hour, then strain and bottle.

Acid-adjusted pineapple juice:
Add 5.67g citric acid powder and 3.55g malic acid powder to 6oz of pineapple juice, stir with glass or wood; do not use metal!

YieldsDrink
Year
2020
Authenticity
Your original creation
Creator
The Cabinet Bar
Curator rating
Not yet rated
Average rating
Not yet rated
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Pecan Pie

2 oz Bourbon, Wild Turkey 101
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Amaro Montenegro
1⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao
2 ds Bitters, Fee Brothers Black Walnut
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, coupe. Garnish with lemon twist.

Picture of Pecan Pie
YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • Carlos
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Burnished Brass

1 oz Cognac, Pierre Ferrand 1840
1⁄2 oz Amontillado Sherry, Lustau Dry Amontillado (Los Arcos)
1⁄2 oz Bénédictine
1⁄2 oz Pineapple syrup
3⁄4 oz Lemon juice
1 ds Bitters, Dale DeGroff's Pimento Bitters
1 sli Lemon (garnish)
Instructions

Shake all ingredients with ice for 15 seconds, strain into a chilled coupe, Garnish with a lemon wheel.

Notes

If using a lower proof, less rustic cognac, maybe bump it up to 1.25 oz. Also works well with 1.5 - 2 oz cognac in place of the cognac / sherry base split.

YieldsDrink
Year
2016
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(6 ratings)
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Dark Romance

1 1⁄2 oz Rum (Aged)
3⁄4 oz Coffee liqueur, Mr. Black
3⁄4 oz Amaro Montenegro
1⁄2 oz Demerara syrup
1 ds Orange bitters, Angostura
YieldsDrink
Authenticity
Authentic recipe
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Don's Passion

1 Passion fruit
2 oz Light rum, Bacardi
1 oz Lime juice
1⁄2 oz Galliano
1⁄2 oz Orange juice
1⁄4 oz Grenadine (reserved, see instructions.)
Instructions

Scoop passion fruit into a shaker. Shake, coupe, sink grenadine in the center of the glass.

YieldsDrink
Year
2008
Authenticity
Authentic recipe
Creator
Symeon White, Avon Gorge Hotel, UK
Source reference

https://www.diffordsguide.com/cocktails/recipe/2384/dons-passion

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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HallA commented on 8/17/2023:

I modified with ingredients I had. Dropped orange juice and used 1/4 cointreau, used passion fruit syrup instead of a passion fruit (1/2 oz), made it a fat oz of lime juice to balance the passion fruit syrup. Maybe the slightest bit sweeter than intended but still delicious.

El Mediterraneo

3 lf Basil
1 2⁄3 oz Light rum, Bacardi
2⁄3 oz Lemon juice
1⁄3 oz Mastika
1⁄3 oz Simple syrup
5 dr Olive oil (as garnish)
Instructions

Shake everything except the olive oil, coupe, garnish.

YieldsDrink
Year
2015
Authenticity
Authentic recipe
Creator
Jad Ballout, Central Station Boutique Bar, Beirut
Source reference

https://www.diffordsguide.com/cocktails/recipe/3502/el-mediterraneo

Curator rating
Not yet rated
Average rating
Not yet rated
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Maximiliano

1 1⁄4 oz Mezcal, Del Maguey Vida
3⁄4 oz Suze
3⁄4 oz Bianco Vermouth, Dolin
1 pn Salt
1 twst Lemon zest (as garnish)
Instructions

Stir, rocks glass, big rock, garnish.

YieldsDrink
Year
2015
Authenticity
Authentic recipe
Creator
Julio Xoxocotla, Ward III, NYC
Source reference

https://www.diffordsguide.com/cocktails/recipe/4051/maximiliano-cocktail

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • This is an excellent Negroni-like cocktail. Mistakenly made w/ dry verm. at first (not good), used the bianco and it is really nice. On another occasion I used .5 dry vermouth and .25 benedictine to replace the Blanc. Very nice! — ★★★★★
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