Roffignac

1 1⁄2 oz Cognac
1 oz Raspberry Shrub (perhaps 2:1 with simple to taste, see note and link)
3 oz Club soda
Instructions

Mix cognac and raspberry shrub in a highball glass with ice, top with club soda.

Notes

Club soda is to top - 3 oz is approximate. To make the raspberry shrub (recipe at link): take 12 oz raspberries and soak them in 24 oz of cider vinegar for eight days. Strain into a saucepan, pushing on the fruit to get all the liquid out. Add 32 oz sugar to the liquid, bring to a boil, stir to dissolve the sugar, then filter and refrigerate.

History

The drink likely dates from the 1870s in New Orleans - the name is variously attributed to the 1820s mayor of New Orleans, or the Roffignac cognac brand (or other stories.) The drink was saved from oblivion by Stanley Arthur's 1937 "Famous New Orleans Drinks and How to Mix 'Em" - which called for whiskey rather than cognac, but noted the original contained cognac. The raspberry shrub was a mystery ingredient for decades ( "Red Hembarig") before being unraveled by Robert Moss in 2011.

Yields Drink
Year
1870
Authenticity
Authentic recipe
Creator
Unknown
Source reference

https://www.robertfmoss.com/features/Unraveling-the-Mystery-of-the-Roff…

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Tangerine Dream

1 1⁄2 oz Cognac, Camus VS
1⁄2 oz Lemon juice
1⁄2 oz Tangerine juice
1⁄2 oz Ginger liqueur (Barrow's Intense)
1⁄2 oz Simple syrup (Tangerine syrup - see notes)
2 ds Peychaud's Bitters
1 twst Tangerine peel (as garnish)
Instructions

Shake, strain, up.

Notes

Tangerine syrup - Original calls for 1/2 tangerine peel added to juice of one tangerine to 3 Tbs sugar "macerated in microwave". I just used 1:1 sugar/juice cold shaken.

Other variations:

I used Asbach German brandy instead of cognac, The King's Ginger instead of Barrow's and lemon instead of tangerine peel for garnish

Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
Julia Tunstall, A Bar Above
Source reference

https://abarabove.com/recipe/tangerine-dream/

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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Arrowhead

1 3⁄4 oz Bourbon, Buffalo Trace
1⁄4 oz Eau de vie of Douglas Fir, Clear Creek
1⁄2 t Islay Scotch, Caol Ila
1 t Pear liqueur, Mathilde
1 t Maple syrup
2 ds Bitters, Angostura
1 Lemon peel
Instructions

Stir, strain into old fashioned glass with a large cube. Garnish with an expressed lemon swath.

Yields Drink
Year
2020
Authenticity
Authentic recipe
Creator
Shannon Tebay, Death & Co, NYC, NY
Source reference

https://www.starchefs.com/cook/recipe/shannon-tebay/arrowhead

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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The Antioxidant

2 oz Cranberry Vodka (infused with cranberry preserves)
1 oz Tangerine juice
3⁄4 oz Simple syrup (tangerine infused - see notes)
1⁄2 oz Lime juice
1⁄2 oz Aperol
1 sli Strawberry (as garnish (optional))
1 twst Orange peel (flamed as garnish (optional))
Instructions

Shake, strain, up, garnish

Notes

Cold method tangerine syrup: 1:1 tangerine juice to sugar, shake vigorously and repeatedly until sugar dissolves.

History

Originally from a cruise ship bar according to blog author. I changed by adding cranberry infused instead of Skyy vodka. Original also calls for either orange or tangerine and a branded tangerine syrup. I only used tangerines and made my own syrup.

Picture of The Antioxidant
© Dave Hebb
Yields Drink
Authenticity
Altered recipe
Creator
Alchemy Bar, Carnival Cruises
Source reference

https://www.loveandoliveoil.com/2014/10/the-antioxidant-aperol-tangerin…

Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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Court and Degraw

1 1⁄2 oz Bourbon, Wild Turkey 101
1⁄2 oz Caffé Amaro
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1 ds Chocolate bitters
Instructions

Stir, strain, serve up. Garnish with brandied cherry.

Notes

I used Mister Bitters Cacao and Macadamia bitters

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Added 1ds El Guapo chickory bitters
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Heat of the Moment

1 1⁄2 oz Rye (I used Rittenhouse Bonded)
1⁄2 oz Zucca (Sfumato would work too)
1⁄2 oz Amaro Montenegro
1⁄2 oz Demerara syrup (1:1)
4 lf Mint (4-6 leaves)
1 spg Mint (1-3 sprigs as garnish)
Instructions

Muddle mint in syrup and liqueurs in a double old fashioned glass. Remove mint, add rye, and stir to mix. Fill with crushed ice, garnish with mint sprigs, and add straws.

History

For Loyal Nine's Yacht Rock Sundays, I wanted to create a Julep, and since I already had a Bourbon drink on the menu, I opted for rye. I also wanted to take an amari route, and i remembered how Zucca worked well with mint in other recipes. Amaro Montenegro seemed like it would sooth those bitter notes, but it still needed some demerara syrup to find its happy resting place. Named after one of the songs on the Sunday night Spotify list.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Frederic Yarm, Loyal Nine, Cambridge, MA
Source reference

https://cocktailvirgin.blogspot.com/2015/07/heat-of-moment.html

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • On the sweet side, probably because of the liqueurs and the syrup. Much better upping the rye to 2 oz. Rate 4
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Spiritland

1 1⁄2 oz Gin, Tanqueray
3⁄4 oz Mezcal, Del Maguey Vida
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Cassis
1⁄2 oz Bianco Vermouth (Baldoria bitter)
1⁄8 oz Rose water
Instructions

Long stir, coupe.

Notes

The drink would benefit from a navy strength gin. Baldoria is a vermouth brand launched by two famous cocktails bars in Paris (lu lu white and the little red door). It's pale, like a bianco but slightly pink. Low bitterness (like byrrh). Difficult to sub, maybe a mix between a dry vermouth/rosé vermouth/byrrh. It's sweet, very spicy and herbal, bitter, with very light texture. A pleasure!

History

Pay day! I've went to a shop never been which opened a year ago:
Maybe 1000 meters square dedicated to spirits+ a bar on the same place!
It's like a Disney land but for serious and conscious drinkers.

Bought the 3rd bottle of mezcal in my life. And i am enjoying a lot this one. If someone have recommendations about mezcal...

Yields Drink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
From other users
  • Also good with 1/6 oz fresh lemon juice, 1/4-1/2 tsp Cappelletti Sfumato Rabarbaro, lemon peel garnish
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Copper Pagoda

1 oz Gin (Preferably a juniper-forward London Dry)
1 oz Cardamaro
1⁄2 oz Curaçao (Such as Pierre Ferrand)
1⁄2 oz Lemon juice
2 ds Bitters, Angostura
Instructions

Shake with ice and strain into a cocktail coupe.

History

After making the Interpol, I noted how Cardamaro, gin, and lemon conjured up tropical notes like pineapple along with a grapefruit one that reminded me a little of the Pegu Club. To bring it closer to that classic, I added in elements from the Pegu Club such as the orange liqueur and bitters, and I dubbed it the Copper Pagoda. The Pegu Club was created in Myanmar (formerly Burma) which is known for their pagodas; I opted for naming it after a color instead of a specific temple.

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

https://cocktailvirgin.blogspot.com/2021/04/copper-pagoda.html

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Sure enough — it tastes tropical somehow. Solid drink.
  • Wow...it is surprisingly tropical. I could see adding some chinese 5 spice too., — ★★★★★
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Mexican Firing Squad Special Cocktail

2 oz Tequila, Siete Leguas Reposado
2⁄3 oz Lime juice
5⁄12 oz Grenadine
2 ds Bitters, Angostura
1 sli Orange (as garnish)
1 wdg Pineapple (as garnish)
1 Maraschino cherry, Luxardo (as garnish)
Instructions

Shake and strain into a highball glass full of ice. Garnish.

History

Adapted from the 1939 Gentleman's Guide Companion by Charles Baker.

Yields Drink
Year
1937
Authenticity
Authentic recipe
Creator
La Cucaracha Bar, Mexico City
Source reference

Diffordsguide.com https://www.diffordsguide.com/cocktails/recipe/4945/mexican-firing-squa…

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Good. Maybe up the grenade a little or use gomme syrup for a richer feel.
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Jasper's Jamaican

1⁄4 t Sugar
1⁄2 oz Lime juice
1⁄2 oz Allspice Dram, St Elizabeth
1 1⁄4 oz Dark rum
Instructions

Stir the sugar into the lime in a cocktail shaker. Add other ingredients and shake with ice. Strain into a cocktail glass.

Notes

The original recommends Jamaican rum.

History

Rathbun says this version is adapted from Beachbum Berry's Grog Log (1998), with the original due to Jasper LeFranc.

Yields Drink
Authenticity
Authentic recipe
Creator
Jasper LeFranc, Bay Roc Hotel, Jamaica
Source reference

Ginger Bliss and the Violet Fizz by A. J. Rathbun, p. 205.

Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
From other users
  • A little too much allspice, although sweetness and acidity fairly balanced.. Might benefit from cuttingdown Dram and compensating with something orangey or floral.
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