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…

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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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El Burladero

2 oz Spanish brandy
1⁄4 oz Fernet Branca
1⁄4 oz Coffee liqueur
1 bsp Cane syrup
2 ds Chocolate bitters
1 Orange peel
Instructions

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

Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
Brandon Bramhall, Attaboy, Nashville, TN
Source reference

Bartender's Choice Vol. 2 App for iOS

Curator rating
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La Danse Diable

2 oz Cognac (Bache Gabrielsen VS 3 Kors)
1⁄4 oz Fernet Branca
1⁄4 oz Maraschino Liqueur
1⁄4 oz Grenadine
2 ds Lemon bitters, Bitter Truth
1 twst Lemon peel (as garnish)
Instructions

Stir, strain into chilled stemless wine glass. Garnish with an expressed lemon swath.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
2012, Adrian Biggs, Pour Vous, Los Angeles
Source reference

https://www.foodrepublic.com/recipes/la-danse-diable-cocktail-recipe/

Curator rating
Not yet rated
Average rating
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Pink Moon

3⁄4 oz Light rum (Barbados, Doorly's)
1⁄2 oz Cognac
1⁄4 oz Jamaican rum (Dark)
1⁄4 oz Maraschino Liqueur
1 oz Lime juice
3⁄4 oz Pink guava puree (Brand specified is Re'al - a sweetened guava syrup)
1 t Pastis, Herbsaint
1 ds Bitters, Angostura
1 sli Lime (wheel, as garnish)
Instructions

Shake with ice, strain into coupe, garnish with lime wheel.

Yields Drink
Year
2020
Authenticity
Authentic recipe
Creator
Jeff Berry, Latitude 29, New Orleans, LA
Source reference

New Orleans Magazine, May 2021, p. 100

Curator rating
Not yet rated
Average rating
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yarm commented on 4/29/2021:

I'm guessing that the guava puree is rather sweetened since there is only 1/4 oz of Maraschino's sweetness to balance a full ounce of lime juice + 1 1/2 oz of spirit. Otherwise, this is going to be pretty tart. I checked an Amazon listing, and the Real is a "guava puree infused syrup" so guava syrup might be a bit more accurate.

Zachary Pearson commented on 4/29/2021:

I'm wondering if guava puree + an equal weight of white sugar would approximate the sweetness. Thanks,  Zachary

yarm commented on 4/29/2021:

That sounds pretty close to how I would make it. Maybe a little water to thin it out but making it close to 1:1 as possible which would balance the drink. I'll give it a go tonight with 1/2 oz simple syrup with ~1/4 oz guava jelly melted into it which has worked for newer Trader Vic (1970s era) recipes. I'm not buying special puree for this (I do for passion fruit since there are recipes that support it).

Zachary Pearson commented on 4/29/2021:

Fred, you're reading my mind - I actually went to the store today trying to find a guava or the puree. Thanks,  Zachary

yarm commented on 4/30/2021:

I keep guava jelly at home that I get at a local Brazilian store. It's stable at room temperature as a block but I keep it in the fridge once I cut into it. Besides being a great thing on a cheese board, it is a called for ingredient since Jerry Thomas' Barbadoes Punch (yes, spelled like that), and I used it at a bar program I ran by melting it equal parts in boiling water (it was stable like that in the fridge for a few weeks but not indefinitely like the starting block). There is spreadable stuff made by Goya, but the block is more traditional for guava is high in pectin and was traded that way in Colonial times. My local Brazilian market also has the puree frozen but I only do that with passion fruit. The other option is to use a standard recipe and make it from the fruit like I do mango for syrup. An option but not great is to take guava nectar and mix it with sugar (but all the guava nectars I have found have other fruits in them and cochineal for color).

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