Nutty Aztec

1 3⁄8 oz Tequila, Calle 23 (Anejo)
1 oz Vodka (fatwashed with peanutbutter & gently infused with habanero)
2⁄3 oz Triple sec (Monin)
1 oz Lime juice
2⁄3 oz Aquafaba
5 dr Aztec Chocolate bitters, Fee Brothers
Instructions

Shake and strain to a chilled Coupe Glass . Garnish with small chilli.
The Vodka first gets fatwashed then infused with habanero to control the heat.

Notes

Fresh and a hint of spice with soft nutty and chocolate after taste.

History

Won Silver Medal with "Nutty Aztec" at Danish National Cocktail Championship finals.

Picture of Nutty Aztec
Danish Bartender Union
YieldsDrink
Year
2019
Authenticity
Your original creation
Creator
Kim Hass - Odense (Denmark)
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Tatooine Sunset

2 oz Jamaican rum
3⁄4 oz Falernum
1⁄2 oz Ginger syrup
1 oz Lime juice
2 ds Bitters, Angostura
Instructions

Shake ingredients. May need a small piece of ginger as garnish, if available

Notes

I loved this drink at Hawthorne & Wood in Chapel Hill, NC and have tried to recreate it here

YieldsDrink
Authenticity
Altered recipe
Creator
Hawthorne & Wood
Curator rating
Not yet rated
Average rating
4.5 stars
(17 ratings)
From other users
  • Fabulous. Used New Deal ginger liqueur in place of syrup, added 1 ds Bittermens Tiki bitters.
  • This is a fantastic tiki drink, and simple to boot!
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Carpano Sour

2 oz Bourbon
1 oz Sweet vermouth, Carpano Antica Formula (No substitutions)
1 oz Lemon juice
1⁄2 oz Simple syrup
1⁄2 oz Egg white (Half an egg white)
1 ? Maraschino cherry, Luxardo (No substitutions)
Instructions

Pre-chill a coupe. Dry shake then wet shake all ingredients, strain into coupe and garnish with Luxardo Maraschino cherry

Notes

I used Jefferson Ocean Voyage no.5 small batch Bourbon, as the salty notes compliment the Carpano. However, Buffalo Trace will suffice.

Picture of Carpano Sour
YieldsDrink
Year
2020
Authenticity
Your original creation
Creator
Piers Knight, Reading, Berkshire, UK
Curator rating
Not yet rated
Average rating
4.5 stars
(13 ratings)
From other users
  • Used Four Roses small batch and Tres Agaves agave. Well balanced and tasty.
  • Refreshing
  • The Greenwich Sour goes uptown to The Manhattan. Deceivingly nostalgic, but surprisingly contemporary. — ★★★★★
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Teton Tanya

1 oz Aperol
1 oz Cynar
1 oz Rye
1 ds Becherovka (spritz to finish)
1 twst Orange peel (as garnish)
Instructions

Stir and Strain into a rocks glass over a single large ice cube and garnish. Garnish: spritz of Becherovka, orange peel

YieldsDrink
Year
2019
Authenticity
Authentic recipe
Creator
Collin Nicholas, G-Love, Portland, Oregon
Source reference

https://imbibemagazine.com/recipe/teton-tanya-boulevardier/

Curator rating
Not yet rated
Average rating
Not yet rated
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Saffron Fizz

2 1⁄4 oz Saffron Gin, Gabriel Boudier
3⁄4 oz Honey syrup (1:1, tangerine peel infused)
1 oz Lemon juice
3⁄4 oz Egg white
1⁄2 oz Cream
2 oz Soda water
Instructions

Add all the ingredients except the cream and soda water to your tin. Whip shake with 2 cubes until nearly dissolved (around a minute). Pop the tin, add the cream and some cracked ice, and vigorously shake for 15 seconds. Pop the tin, add 2 oz club soda, and strain into a Collins glass (no ice). Garnish with some microplaned tangerine or orange zest, and/or a few saffron threads if you're feeling extravagant.

Notes

For the tangerine peel infused honey syrup, I sous vide 8 oz honey (acacia or wildflower), 8 oz water and the peel of a tangerine (or half an orange) at 135 degrees for 2 hours. Given the amount of shaking in this drink, you could also just use regular honey syrup and put a few swaths of tangerine or orange peel in the tin before shaking.

YieldsDrink
Year
2017
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Raphael Cocktail

1 oz Applejack, Lairds 100 proof
1⁄2 oz Allspice Dram, St. Elizabeth
1⁄4 oz Cranberry juice (Unsweetened)
1⁄4 oz Maple syrup
1 ds Bitters, Angostura
Instructions

Stir with ice, strain into cocktail glass.

Notes

Allspice forward, cranberry maple apple in the background

YieldsDrink
Authenticity
Your original creation
Creator
Matthew Carver
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Curfew

1 oz Pineapple juice
1 oz Mastika (Skinos)
1 oz Lime juice
1⁄2 oz Grappa (Nardini 60%)
1⁄2 oz Cuban rum, Havana Club 3
1⁄2 oz Beer Syrup
1⁄4 oz Yuzu juice
Instructions

Shake, strain, coupe.

Notes

Beer syrup: Lager or pils beer kind (or not...maybe ipa could be funky)+ Same part sugar. Water bath (no need to heat, just warm water). Bottle.
It's pretty stable, mine has 6 months at least.
It imparts apple kind of flavor and a bit of acidity.
High proof grappa brings white chocolate.

History

Just came back from Greek islands.
And bought first bottle of Mastika as well as metaxa 5.

The drink is tropical and very sour.
Mastika and pineapple mix well together.
Maybe Mastika could be increased by 1/4 or more.

YieldsDrink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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1 bsp Demerara syrup
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1 Coffee bean (stirred)
1 twst Lemon peel (expressed and inserted)
Instructions

Stir, strain, big rock, twist.

YieldsDrink
Year
2020
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
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Cherry Almond Gallette

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3⁄4 oz Cynar
1⁄4 oz Cherry Liqueur, Rothman and Winter
1⁄3 oz Orgeat
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Instructions

Stir, strain into a cocktail glass.

YieldsDrink
Authenticity
Your original creation
Creator
Luv4music
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • A bit sweet
  • made with orange fig bitters. delisc.
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Lousã Special

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1 oz Bianco Vermouth
1 oz Beirao
Instructions

Combine in shaker with ice. Stir. Serve straight up.

YieldsDrink
Year
2020
Authenticity
Your original creation
Creator
Tom Marrion
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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