RedClive

1 1⁄2 oz Gin (Four Pillars Olive Leaf Gin)
1 oz Elderflower liqueur
3⁄4 oz Lemon juice
1⁄2 oz Lavender syrup
2 oz Fruit (dragonfruit)
Instructions

1. Muddle the dragonfruit to get it very mooshy.
2. Add all ingredients into a shaker with ice and shake very vigorously.
3. Semi-strain into a frozen coupe glass ....... you want some of the dragonfruit seeds in the glass.

Notes

1. I wanted liquid during the muddle, but it doesn't happen. Therefore get it very muddled so that flavor & color are extracted during shaking.
2. A very "soft" flavor. The dragonfruit seeds make for a nice "textural garnish" of sorts.
3. A beautiful red color.

History

My first experiment with dragonfruit.

In honor of a Naval Academy graduate.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Zone Amarillo

1 oz Mezcal
1 oz Reposado Tequila
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Herbal liqueur, Yellow Chartreuse
2 ds Bitters, Angostura
2 ds Peychaud's Bitters
1 Orange peel (garnish)
1 Cherry (garnish)
Instructions

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

Yields Drink
Year
2019
Authenticity
Authentic recipe
Creator
Mike Dolfini, Attaboy, Nashville, TN
Source reference

Bartender's Choice Vol. 2 App for iOS

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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  • The Dry Season — Mezcal, Tequila, Aromatized wine, Aperol
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Slowly Goes the Night

1 1⁄2 oz Rye
1⁄2 oz Mezcal
1⁄2 oz Pedro Ximénez Sherry
1⁄2 oz Amaro, Cappelletti Sfumato Rabarbaro (Zucca would probably work here too)
2 ds Bitters, Angostura
1 twst Grapefruit peel (As garnish)
Instructions

Stir with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.

History

I was inspired enough by the combination of rabarbaro and Pedro Ximenez in the Cold Was the Ground (that I found on Kindred Cocktails) to riff on it. I swapped the spirits for the rye-mezcal duo that has worked in drinks like the My Old Piano and the Intrepid and the bitters for Angostura. I also upped the sherry to the half ounce that I thought would work better the night before. For a name, I kept the musical theme and became inspired by Nick Cave, so I called this one Slowly Goes the Night.

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

https://cocktailvirgin.blogspot.com/2021/07/slowly-goes-night.html

Curator rating
Not yet rated
Average rating
5 stars
(9 ratings)
From other users
  • Wonderful balance between spice, sweet, bitter, and smoke. Outstanding.
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  • Bitter Jean — Speyside Scotch, Sweet vermouth, Bitters, Cassis, Islay Scotch, Brandied cherry
  • One Bourbon, One Scotch, One Byrrh — Bourbon, Scotch, Byrrh, Curaçao, Bitters
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drinkingandthinking commented on 9/19/2022:

Bitter and smoky adds depth without dominating and grapefruit oils really add to the fruity sweet profile of the sherry. Wonderfully subtle and complex!

BlueGreenClive

1 1⁄2 oz Whiskey, Lagavulin 16
1 oz Blue Curaçao
3⁄4 oz Sweet vermouth, Carpano Antica Formula
3⁄4 oz Lime juice
3 ds Peychaud's Bitters
Instructions

Shake all ingredients with ice and strain into a frozen coupe glass.

Notes

Nice and smoky with a very interesting color.

History

In memory of a good friend and Naval Academy graduate.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Carpano Sour — Bourbon, Sweet vermouth, Lemon juice, Simple syrup, Egg white, Maraschino cherry
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Palms and pines

1 1⁄4 oz Pine liqueur
1 1⁄4 oz Suze
1 1⁄4 oz Lime juice
3⁄4 oz Orgeat
Instructions

Shake, strain, serve in coupe.

Notes

Nice tropical taste!
Fat 3/4 orgeat.
You can adjust orgeat to your taste up to 1oz but you'll need to bring lime to same ratio or more.
You can play with the ingredient's ratios to focus in one way or another...
Pine liqueur makes the difference, make sure to use a pine liqueur made of needles not stone fruits, you want it fresh!

Yields Drink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Feel Like a Nut

2 oz Rye, Rittenhouse (coconut-oil-washed; see Notes)
1⁄4 oz Fino sherry, Lustau Fino
1⁄4 oz Cappelletti Aperitivo
1⁄2 oz Orgeat
1⁄4 oz Crème de Cacao, Tempus Fugit
15 dr Chocolate bitters, Scrappy's Chocolate
1 twst Lemon peel (expressed and discarded)
Instructions

Stir; strain; up; express and discard twist.

Notes

For the coconut rye, allow 1/4 c. liquid virgin coconut oil to sit in 250ml rye a few hours, shaking occasionally. Freeze then strain off the solidified oil.

History

Aiming for the flavors of an Almond Joy candy bar.

Picture of Feel Like a Nut
Craig Eliason
Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Source reference

https://www.youtube.com/watch?v=Bz-p1gH1nGc

Curator rating
Not yet rated
Average rating
Not yet rated
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Sour as hell, fruity as heaven

1 Cardamom
1 1⁄4 oz Lime juice
3⁄4 oz Suze
1⁄2 oz Orgeat
1⁄2 oz Pineapple liqueur, Giffard
Instructions

Muddle cardamom in tin, add ingredients, lot of ice, shake long. Serve in coupe.

Notes

Very sour, but it's the purpose in order to balance sweetness. Very nice interaction of orgeat and pineapple.

You can choose to muddle 1 to 3 cardamon depending on your taste.
At 3 it's overwhelming a bit.

Yields Drink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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CactusHeadClive

2 oz Prickly pear liqueur (Priqly)
1 oz Pisco, Capel
3⁄4 oz Sake
3 ds Aztec Chocolate bitters
1⁄2 oz Caramel syrup (Amber Coconut Nectar Syrup)
Instructions

Shake all with ice, strain into a frozen coupe glass.

Notes

Priqly is a very flavorful and very soft liqueur.

History

1) I just found Priqly Prickly Pear Liqueur, this is my first experiment.
2) In memory of my pal, a Naval Academy graduate.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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CliveOroccan

1 oz Gin (oak barrel-aged gin)
3⁄4 oz Aromatized wine, Lillet Blanc
1⁄2 oz Elderflower liqueur
1⁄2 oz Olive juice (Moroccan-style Olive brine juice)
Instructions

Shake all with ice and strain into a frozen coupe glass.

Notes

An experiment using the brine of Moroccan style olives, which has overtones of pickled vegetables, orange zest, and herbs & spices.

History

In memory of a Naval Academy graduate.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Pineapple Death Squad

2 oz Mezcal
3⁄4 oz Falernum (house-made)
1⁄2 oz Pineapple Gum Syrup
1⁄2 oz Lime juice
1 sli Pineapple (dehydrated half wheel, as garnish)
Instructions

Shake and strain into Coupe glass. Garnish with dehydrated pineapple half-wheel.

Notes

House-made Falernum refers to Paul Clarke's Falernum #10 recipe specifically.

Picture of Pineapple Death Squad
Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Paige Barker, The Vault Taproom, Pittsburgh, PA
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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