Kalmia Fizz

1 1⁄2 oz Bourbon
1⁄2 oz Walnut Liqueur (Ratafia di Adorno)
3⁄4 oz Citrus juice (50/50 Lemon/Lime)
1⁄2 oz Grade A dark color and robust taste maple syrup
1 Egg white
1 oz Seltzer water
Instructions

Dry shake all but seltzer, then add ice and shake. Strain into down glass and top with seltzer

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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El Chapulín

1 oz Branca Menta
1 oz Tequila, Ocho
1⁄2 oz Crème de Cacao, Tempus Fugit
3 dr Bitters, Bittermens Xocolatl Mole
3 ds Absinthe, Kübler (as garnish)
1 spg Mint (as garnish)
Instructions

Stir, strain over a big cube, garnishes.

Yields Drink
Year
2021
Authenticity
Authentic recipe
Creator
Jonathan Bush, Manifesto, Kansas City MO
Source reference

https://punchdrink.com/recipes/el-chapulin/

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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Lion's Tail (The Dead Rabbit)

2 oz Bourbon, Old Forester
3⁄4 oz Crème de Cacao (Blanc)
1⁄4 oz Crème de Poire
1⁄4 oz Allspice Dram
1 oz Lemon juice
3⁄4 oz Orange juice
3 ds Bitters, Dr Adam Elmegirab's Orinoco Bitters
1 pn Nutmeg
Instructions

Shake all ingredients (except nutmeg garnish), strain into a punch glass with a large chunk of ice. Garnish with grated nutmeg.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Jack McGarry, The Dead Rabbit Grocery & Grog, New York, NY
Source reference

"The Dead Rabbit Grocery & Grog Drinks Manual," Sean Muldoon, Jack McGarry & Ben Schaffer, Houghton Mifflin Harcourt, 2015

Curator rating
Not yet rated
Average rating
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Zachary Pearson commented on 1/21/2021:

This is a pretty...... dramatic departure from the original. Thanks,  Zachary

yarm commented on 1/22/2021:

I've seen recipes with rather minor changes rename it. This is not recognizable as a Lion's Tail akin to calling a Zombie a Daiquiri.

Zachary Pearson commented on 1/22/2021:

If it weren't from Jack McGarry, I probably wouldn't have published it as it's a problematic name. But it's not like I can ask him to change the name for us... Thanks,  Zachary

applejack commented on 1/22/2021:

In fairness, they did make significant changes with quite a few other classics in the book, but this is definitely one of the most far afield (which is the primary reason I posted it).  That and the Lion's Tail is one of my favorite winter sours--aside from the use of allspice dram, it's one of the few drinks I regularly make that pairs whiskey with lime (not really making a lot of Bourbon Rickeys in recent memory, or ever really).  Which, given that the second recipe included lime, makes me wonder if the use of lemon might have been a misprint in the book.

I personally prefer the original to either of these, they just seem needlessly overworked without any substantial improvement (and I'm not a big fan of orange juice in cocktails).  I suppose if you like the whiskey or allspice flavors more muted, either of these might be more to someone's liking as they are significantly lengthened compared to the original (and continue The Dead Rabbits tradition of obscenely large drinks).

Fruit salad

3⁄4 oz Rye (Knob creek cask strength 59%)
3⁄4 oz Crème de Banane (Merlet)
3⁄4 oz Lime juice
3⁄4 oz Herbal liqueur, Chartreuse
1 dr Bitters, Fee Brothers Rhubarb
1 dr Bitters, Fee Brothers Cranberry
Instructions

Shake, strain, serve, coupe.

Notes

One drop for the bitters !

Yields Drink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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macdoogles106 commented on 1/21/2021:

Nice and sweet!  I used yellow Chartreuse.  I didn't have Creme de Banane, so I used Banane du Bresil.  I also added plum bitters to the cranberry and rhubarb bitters (more fruit in the "fruit salad"!), and I garnished a cocktail pick with a tiny sliver of lime, pineapple, and a Toschi amarena cherry.

Satisfying strangeness

3⁄4 oz Rye
3⁄4 oz Herbal liqueur, Chartreuse
3⁄4 oz Bigallet China-China
3⁄4 oz Lime juice
Instructions

Shake, strain, nick and nora. Candied cherry drop in.

Yields Drink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Made with Yellow Chartreuse, but probably would be better with Green
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Suze Tonic

1 1⁄2 oz Suze
1 oz Lemon juice
4 oz Tonic water
3 ds Bitters, Angostura
1 wdg Lemon (as garnish)
Instructions

Build in an ice filled Collins glass, stir, garnish.

Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
Rebekah Peppler
Source reference

https://food52.com/recipes/77706-suze-tonic

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Zachary Pearson commented on 1/21/2021:

Curated this - removed fresh from lemon juice - we always assume that. Removed copyright material. Thanks,  Zachary

Papa's Rum Punch

2 oz Rum, Havana Club Añejo Especial
1 oz Cinnamon syrup (See note)
1 oz Lime juice
Instructions

Add all ingredients to a crushed ice-filled shaker and shake for 30 seconds. Pour, unstrained, into a tall glass. Garnish with a spent lime half and a sprig of mint.

Notes

To make the syrup bring a cup each of water and demerara sugar to the boil and add 3 sticks of cinnamon and 10 allspice berries. Stir until dissolved then remove from heat and cover for 2 hours before straining.

History

I originally used a rum distilled in Key West with very limited availability (16 bottles total). I created this drink for the 2016 Hemmingway Look Alike Society winner Dave Hemmingway (no relation but the only winner with the same last name).

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

1 1⁄2 oz Bourbon
3⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Honey syrup
1⁄2 oz Lemon juice
2 ds Bitters, Angostura (as garnish)
Instructions

Shake; strain; rocks. Float the bitters.

Yields Drink
Authenticity
Authentic recipe
Creator
Sasha Petraske
Source reference

https://www.cocktaildetour.com/the-stark/

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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Port au Prince

1 1⁄2 oz Haitian Rum, Barbancourt 8 ("cane coffey still aged rum")
1⁄2 oz Pineapple juice
1⁄2 oz Lime juice
1⁄4 oz Demerara syrup
1⁄2 oz Falernum, Velvet Falernum
1 ds Grenadine
1 ds Bitters, Angostura
1 wdg Lime (as garnish)
Instructions

Add everything to a mixer tin, add 12 oz ice and some cubes. Flash blend, pour until it fills a pilsner glass. Garnish

Yields Drink
Year
1930's
Authenticity
Authentic recipe
Creator
Donn Beach
Source reference

Smuggler's Cove, pg 40

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Corpse Hand

1 oz Cognac
1⁄2 oz Apple brandy (Aged such as a VS Calvados or Laird's Bonded)
3⁄4 oz Sweet vermouth
3⁄4 oz Campari
3 ds Bitters, Bittermens Xocolatl Mole
1 Cherry (As garnish)
Instructions

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

History

Recently, I thought about the Cognac-apple brandy combination of the Corpse Reviver No. 1 from the Savoy Cocktail Book and wondered what I could do with it. Two years ago, I was pushed to take the uninspiring split spirit Manhattan of sorts without bitters and provide it some pizzazz by giving it the Vieux Carré treatment to concoct the Corpse Carré. Here, I wondered how these spirits would do in the Campari-laden Hand series created at Sasha Petraske's Milk & Honey in New York City.

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

https://cocktailvirgin.blogspot.com/2021/01/corpse-hand.html

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
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