Bola de Alfama

1 oz Brandy
1 oz Cherry Liqueur (Ginjinha com elas - From Portugal)
1 oz Campari
Instructions

Build in Old Fashioned glass, stir. Use the Ginjinha black cherry as decoration.

History

I discovered the Ginjinha in Lisbon and fell in love with it. Very sweet, but tasty; try it with chocolate. The cocktail is dedicated to Portuguese football (soccer in U.S.A.).

Yields Drink
Year
2018
Authenticity
Your original creation
Source reference

https://www.facebook.com/GinjinhaEspinheira

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Texas Star Margarita

1 1⁄2 oz Tequila, Lunazul Reposado
1 oz Grapefruit juice
1⁄2 oz Lime juice
1⁄2 oz Hibiscus syrup (recipe below)
1⁄2 oz Elderflower liqueur, St. Germain
Instructions

Build in a mixing glass, shake briefly. Pour over fresh ice to serve.
Garnish with lime wedge.

Notes

Hibiscus simple syrup -
Ingredients:
1 cup distilled water
1 cup granulated sugar
2-3 Tbs dried hibiscus flowers

Instructions:
Add sugar, water, and hibiscus flowers into a sauce pan.
Bring to temp on med heat.
At first crack of a boil, turn down heat.
Simmer for 10 minutes.
Let syrup cool in the pan.
Fine strain into a sterilized glass bottle.

Yields Drink
Authenticity
Authentic recipe
Creator
Lara Creasy, Superica
Source reference

https://www.instagram.com/p/B-qTX35joK1/

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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  • You Knew I Was Poison — Light rum, Triple sec, Falernum, Overproof rum, Orange juice, Lemon juice, Pineapple juice
  • Zombie Island Punch — Rum, Orange liqueur, Allspice Dram, Bitters, Pomelo juice, Lime juice, Passion fruit syrup, Vanilla syrup
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Dublin in October

1 oz Irish whiskey, Jameson
1 oz Ginger liqueur, Canton
2⁄3 oz Campari
1⁄4 oz Licor 43
1⁄2 t Allspice Dram, Bitter Truth
Instructions

Combine and shake with ice. Strain into a chilled coupe.

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
DanDT-K
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
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lesliec commented on 5/17/2021:

This is very nice on an early-winter evening. Two minor quibbles: it's a bit small, and I'd change how the Campari is listed. 4tsp is 20ml or 2/3oz, so possibly easier to think of it that way rather than fiddling with multiple spoonsfull.

Doozy

1 1⁄2 oz Gin (Four Pillars Bloody Shiraz Gin)
3⁄4 oz Dark Crème de Cacao
3⁄4 oz Herbal liqueur (Pomp & Whimsey Gin Liqueur)
1 oz Grapefruit juice (Texas ruby red grapefruit)
4 ds Lemon bitters
Instructions

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

History

Another experiment with Pomp & Whimsey Gin Liqueur.

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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Done & Done

1 1⁄2 oz Almond liqueur (El Ultimo Agave)
3⁄4 oz Sherry (Dry Sack Medium Dry)
1⁄2 oz Campari
1⁄2 oz Orange flower water
1⁄2 oz Lavender syrup
3 ds Aztec Chocolate bitters
8 dr Absinthe
Instructions

1. Into a frozen coupe glass, add the absinthe and swirl to coat the inside of the glass, and return glass to freezer.
2. Add all other ingredients into a shaker with ice and shake very well.
3. Strain into the coupe glass.

Notes

The balancing act for me is the Campari: I like it just a tad bitter-y. Everything else swirls nicely around it.

History

A huge reconstruction project is finally done and I'm still a bit off-balance.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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The Last Poblano

3⁄4 oz Ancho Reyes Verde chile liqueur
3⁄4 oz Herbal liqueur, Yellow Chartreuse
3⁄4 oz Lemon juice
3⁄4 oz Elderflower liqueur, St. Germain
Instructions

Shake with ice, strain, up.

Notes

Name reflects a reference to Last Word (albeit loosely) and the poblano chile liqueur (full 80 proof).

Picture of The Last Poblano
© Dave Hebb 2025
Yields Drink
Year
2018
Authenticity
Altered recipe
Creator
Dave Hebb
Source reference

https://www.drinking-thinking.com/post/the-last-poblano

Curator rating
Not yet rated
Average rating
4.5 stars
(11 ratings)
From other users
  • Feared it would be too sweet, but the balance works for me. Crowd-pleaser.
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Long Road to Jefferson

1 1⁄2 oz Bourbon, Old Forester 100
1⁄4 oz Sweet vermouth
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Amontillado Sherry
1⁄8 oz Bénédictine
2 ds Bitters, Angostura
Instructions

Add to a shaker, fill with ice, shake vigorously, strain into a chilled coupe glass.

Notes

Best I could reverse-engineer from a gastropub located in Lake Charles named Calla.

Yields Drink
Authenticity
Unknown
Creator
Calla, Lake Charles, LA
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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Valou

2 oz Grappa, Banfi
1 oz Aperol
1⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao
1 1⁄2 oz Orange juice (*not* fresh squeezed - use bottled concentrate)
1⁄2 oz Lemon juice
2 ds Orange bitters, Angostura Orange
1⁄2 oz Campari (float as garnish and watch it sink)
Instructions

Shake, strain, rocks, garnish with Campari

Notes

Campari is optional, and it's more of a "sink" than a "float"

History

Not a lot of grappa cocktails on here, so I did some searching and found the "Valery" cocktail. It was way too sweet and didn't really work out, but I persisted. Added lemon and bitters, increased juice and additional fiddling. The name "Valou" was the nickname for my old French girlfriend Valérie, and this is the kind of thing she would have liked.

Yields Drink
Year
2021
Authenticity
Altered recipe
Creator
Me and "Hello Grappa"
Source reference

https://www.hellograppa.com/cocktail/valery/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Alternate Player

1 oz Rye, Rittenhouse 100
1 oz Aveze (or other Gentian liqueur)
1 oz Pedro Ximénez Sherry
Instructions

Stir briefly with ice, strain, garnish with an orange peel if desired.

Notes

Sweet sherry grape and bitter gentian blend together, with rye spice giving the drink backbone. Substituting Suze or Salers for the Aveze may require a bit more sweetness.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Purple Mammoth

5 Blackberry
3 sli Ginger
3⁄4 oz Honey syrup
3⁄4 oz Lemon juice
2 oz Bourbon
2 ds Bitters, Angostura
1⁄2 wdg Lemon (as garnish)
Instructions

Muddle berries and ginger in shaker with honey syrup. Add ice, bourbon, bitters. Shake and double strain in rocks filled glass. Hang lemon wedge off glass as a "tusk."

History

Developed for the Amherst College Class of 1991 30th reunion

Picture of Purple Mammoth
Craig Eliason
Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Source reference

http://amherst.edu

Curator rating
Not yet rated
Average rating
Not yet rated
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