Pixie Fingers

2 oz Gin, The Botanist
2⁄3 oz Agave syrup (Herb-Infused, see note)
1 oz Lemon juice
3⁄4 oz Lime juice
3 3⁄8 oz Tonic water, Fever Tree elderflower tonic (to top)
1 spg Rosemary (as garnish)
1 sli Lemon (wheel, as garnish)
Instructions

Thinly slice cucumber and spiral inside the Collins Glass, fill with ice. Add everything except the tonic to a shaker and shake. Strain into the Collins and top with tonic. Garnish.

Notes

To make the herb infused avage nectar, take 4-6 Pineapple Sage Leaves, 1 Sprig Rosemary add 3-4 Thyme sprigs. Put them in a jar and add 1/4 cup of boiling water and 3/4 cup of Organic Agave. Let cool and refrigerate overnight, then strain.

History

A creation made in New Zealand for a special girl and her taste for Gin.

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YieldsDrink
Year
2020
Authenticity
Your original creation
Creator
Trevor Fox
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Cleaned this up a bit - removed extraneous notes from the recipe. Clarified the instructions. In ounces, how much lemon and lime juice are you using here? 1/2 a lime and lemon is incredibly variable. Thanks,  Zachary

Great question, thanks.  I appreciate the touch up. 

For specific measurement in regards to lemons & limes.  Here in NZ, citrus definitely tends to be much smaller!

For Lemon juice, measure 1 oz.  and lime juice, .75oz.

Cheers

-Trev

Juan Madera

1 1⁄4 oz Mezcal
1 oz Sweet vermouth
1⁄2 oz Lime juice
1⁄4 oz Kummel
1 ds Bitters, Angostura
1 Cherry (As garnish)
Instructions

Shake with ice, strain into a cocktail coupe, and garnish with a cherry.

History

I became inspired by the John Wood in William Boothby's 1934 World Drinks and How to Mix Them that I had made years ago and decided to riff on it. The original was whisk(e)y and lemon, and the kümmel made me think of mezcal for the liqueur pairs rather well with agave. I also changed the citrus to lime and dubbed this one the Juan Madera.

YieldsDrink
Year
2020
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2020/10/juan-madera.html

Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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  • Sunshine of Another Day — Mezcal, Amaro Abano, Lime juice, Ancho Reyes Verde chile liqueur, Strawberry syrup
  • The Midnight Tryst — Mezcal, Reposado Tequila, Licor 43, Chocolate bitters, Bitters, Honey syrup, Lime juice, Ancho Reyes Verde chile liqueur
  • A Love Supreme — Mezcal, Cassis, Amaro, Bitters, Lime juice, Rich turbinado syrup 2:1, Salt

Hula Skirt Negroni

1 oz Gin, Bombay Sapphire (Hibiscus infused)
1 oz Campari (Strawberry infused)
1⁄2 oz Sweet vermouth
1⁄2 oz Rose vermouth (broVo Pink)
2 ds Bitters (El Guapo Polynesian Kiss)
Instructions

Combine in a mixing lass with ice. Stir till chilled and fine strain into a chilled coupe. Top with Dole Whip foam and an edible orchid.

Notes

For Dole Whip foam combine 2 parts Dole Whip, 1 part pineapple juice, 1 part water and 1 to 2 egg whites in a blender. Flash blend till combined and smooth. Place in a whipping canister and charge with two nitrous charges. Shake well and use immediately.

History

Served at The Golden Tiki, Las Vegas for 2020 Bacardi Legacy guest bartending shift.

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YieldsDrink
Authenticity
Your original creation
Creator
Scott Diaz
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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  • Negroni — Gin, Campari, Sweet vermouth, Orange peel
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  • Danagroni — Gin, Campari, Sweet vermouth, Bitters
  • Quill — Gin, Campari, Sweet vermouth, Absinthe, Orange peel
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Stay Gold

1 3⁄4 oz Rum, Bacardi
1⁄4 oz Melon liqueur, Midori
1⁄2 oz Pineapple juice
2 dr Salt Solution
1 ? Bitters, Bitter Truth Celery (Spritz, Garnish)
1 oz Yuzu juice (Paradise “Sour” Mix)
Instructions

Shake all but celery bitter with ice. Fine strain into a chilled cocktail glass. Spritz with bitters and garnish with pineapple leaves.

Notes

For Paradise “Sour” combine 2 parts yuzu juice with 1 part Falernum syrup. For Salt Solution combine 20 grams salt with 80 ml of water until dissolved.

History

Cocktail represented the Pacific NW in Puerto Rico at the 2020 Bacardi Legacy competition.

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YieldsDrink
Authenticity
Your original creation
Creator
Scott Diaz
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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  • The Barrelman — Barbados Rum, Navy strength rum, Grapefruit juice, Passion fruit syrup, Lime juice, Donn's Spices #2
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  • Un Poivron en Vacances (Mr Pepper on Holiday) — Barbados Rum, Allspice Dram, Bitters, Orange juice, Lime juice, Mango juice, Hellfire Habanero Shrub, Passion fruit syrup, Yellow bell pepper
  • Planet of the Apes — Dark rum, Crème de Banane, Overproof rum, Pineapple juice, Orange juice, Lime juice
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Silent Partner

2 oz Bourbon
3⁄4 oz Cynar
2 ds Bitters, Bittermens Xocolatl Mole
1 bsp Demerara syrup (2:1)
1 twst Lemon peel (as garnish)
1 Coffee bean (stirred)
1 rinse Herbal liqueur, Green Chartreuse
Instructions

Stir, strain, rocks, twist.

YieldsDrink
Year
2020
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Space Ape

2 oz Rum, Bacardi 8
1⁄2 oz Rum, Lemon Hart 151
1 1⁄2 oz Pineapple juice
1 oz Banana (Purée)
1⁄2 oz Orange juice
1⁄2 oz Lime juice
1⁄2 oz Vanilla syrup, B.G. Reynolds (pimento spiced, Don’s Spices)
Instructions

Combine all ingredients in a blender with 4 oz crushed ice. Blend until smooth and pour into a large glass or Tiki mug over more crushed ice. Garnish with pineapple leaves, dried orange wheel and pineapple wedge.

Notes

If you happen to have dole whip available to you, replace for the pineapple juice.

History

Served at The Golden Tiki, Las Vegas for guest Bacardi Legacy bartending shift 2020.

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YieldsDrink
Authenticity
Your original creation
Creator
Scott Diaz
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
From other users
  • Feels very classic tiki with great fruity flavours (hiding the booze hit of the rum!).
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  • Third Ward Zombie — Rum, Walnut Liqueur, Pineapple juice, Lime juice
  • Jungle Bird — Jamaican rum, Campari, Pineapple juice, Lime juice, Simple syrup, Cherry, Orange, Lemon

Diamonds & Pearls

1 oz Gin, Hendrick's
1 oz Aromatized wine, Lillet Blanc
1⁄2 oz Coconut syrup (Monin)
4 Blackberry (muddled)
Instructions

Muddle blackberries with coconut syrup. Add other ingredients and shake very well. Strain into a coupe. Garnish with a skewered blackberry.

YieldsDrink
Year
2008
Authenticity
Authentic recipe
Creator
Charlotte Voisey
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Delerium Tremens (The D.T.) — Oloroso sherry, Zirbenz Stone Pine Liqueur, Aromatized wine
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Daintily! Daintily!

1 1⁄2 oz Cream
3⁄4 oz Nardini Mandorla
3⁄4 oz Bergamot liqueur, Italicus
1⁄2 oz Orange juice
1⁄2 oz Crème de Menthe, Giffard
1 twst Orange peel (as garnish)
Instructions

Dry shake (use the spring off a Hawthorne strainer for max aeration), shake, strain into a small chilled tulip glass. Twist and discard.

YieldsDrink
Year
2020
Authenticity
Your original creation
Creator
Zachary Pearson
Source reference

https://www.dailymotion.com/video/x31l7xo

Curator rating
Not yet rated
Average rating
Not yet rated
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deserves multiple stars just for the reference... damn brillaint. Not sure I'm going to make it but what a reference.

Mutt City

2 oz Rye
1 oz Sweet vermouth
1⁄2 oz Crema de mezcal
1⁄4 oz Damiana Liqueur
1⁄2 oz Water (Very cold)
1 ds Orange bitters
1 ds Bitters, Angostura
2 ds Bitters, Bitter Truth Chocolate (Xocolotl mole or similar)
1 twst Lemon peel (as garnish)
Instructions

Build in chilled mixing glass. Stir to combine, and strain into chilled cocktail glass. Garnish with a wide strip of lemon peel.

Notes

This may seem like a lot of bitters to dash in, but they help pick up what you lose by swapping crema de mezcal in for the Amer Picon.

History

Created for my youngest brother’s wedding, this recipe combines his love of whiskey, mezcal and Manhattans in a riff on a riff, by way of the Creole cocktail.

YieldsDrink
Year
2020
Authenticity
Your original creation
Creator
Nicholas L. Hall, Houston, TX
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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The Freshmaker

1 1⁄2 oz Pineapple rum, Plantation Stiggins' Fancy
1 oz Pineapple juice (acid corrected, see note)
3⁄4 oz Crème de Menthe, Giffard
1⁄2 oz Pear eau de vie (unaged)
Instructions

Shake and double strain into a chilled coupe.

Notes

Take 1.5 ounces of pineapple juice and add 1/4 tsp citric acid. Shake to dissolve. Yes I know you're only going to use 1 oz of this but it makes the math work.

History

This is literally pear/pineapple baby food crossed with an idea to sprinkle creme de menthe on pineapple sherbet out of a Louisiana Cookery book published back in the 40's that among other things, had recipes for porpoise (considered eating high on the hog) and owls.

YieldsDrink
Year
2020
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
Not yet rated
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