Five Families

1 1⁄2 oz Rye
1⁄2 oz Navy strength rum, Smith & Cross
3⁄4 oz Averna
1⁄4 oz Maraschino Liqueur
Instructions

Stir, strain, big rock, lowball

History

I can't remember where I got this recipe

Yields Drink
Year
2020
Authenticity
Unknown
Creator
Unknown
Source reference

Unclear. A similar recipe with Zucca and Chinato from The NoMad Cookbook by Daniel Humm and Will Guidara

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Made it with Meletti. Warm, peanutty, sweet, enjoyable.
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L'Heritage

1 1⁄2 oz Cognac
1 1⁄2 oz Aromatized wine, Lillet Blanc
2 t Suze
2 ds Bitters, Angostura
2 ds Peychaud's Bitters
1 Cherry (garnish)
Instructions

Stir, strain, coupe, garnish.

Yields Drink
Year
2015
Authenticity
Unknown
Creator
Pierre-Marie Bisson, Basement Sate, London
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Used Cocchi Americano and skipped Suze; might go 2:1 brandy:wine next time.
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My Mexican Period

1 1⁄2 oz Reposado Tequila
1⁄2 oz Ancho Reyes chile liqueur
1⁄2 oz Aperol
1⁄2 oz Bonal Gentiane Quina
1 twst Orange peel
Instructions

Stir, strain down, express and serve with

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Very drinkable, nice pink-orange hue.
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Pink Rabbit

1 oz Gin, Bombay
1 oz Bianco Vermouth, Yzaguirre Blanc
1 oz Rooibos tea (long steep (10-12 minutes))
1⁄2 t Lemon juice
1 twst Orange peel (expressed and discarded)
Instructions

Stir briefly (don't overdilute); express & discord orange peel; serve in wine glass

Yields Drink
Authenticity
Authentic recipe
Creator
Paul Calvert, Ticonderoga Club, Atlanta, GA
Source reference

https://punchdrink.com/recipes/pink-rabbit/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • The astringency from the rooibos is really nice although I couldn't really get mine red enough.
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Craig E commented on 12/10/2020:

Worth noting that the source suggests an extra-long (10-12-minute) steeping of the tea. 

Pampered Moose

1 1⁄2 oz Old Tom Gin, Hayman's
3⁄4 oz Grapefruit juice
1⁄3 oz Ginger liqueur, Domaine de Canton
1⁄3 oz Grapefruit liqueur (Grapefruit-cello)
2 ds Bitters, Fee Brothers Grapefruit
1 twst Grapefruit peel
Instructions

Shake over ice and strain into a chilled cocktail glass. Garnish and serve.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Liam and Tom Dougherty - Denver, CO
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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Remember the Danes

2 oz Whiskey
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Cherry Liqueur, Cherry Heering
1⁄3 oz Absinthe, St. George
Instructions

Combine all ingredients in a stemless wine glass. Stir together with ice.

Notes

You can sub your favorite sweet vermouth if you don't have Punt e Mes

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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lesliec commented on 1/24/2022:

This doesn't seem quite there yet. I assumed whiskey with a 'e' didn't mean Scotch so used Evan Williams bourbon. To me it's a little flat and metallic - some expressed orange zest helped. Maybe reduce the absinthe and go for a non-Punt vermouth?

Raisinets

3⁄4 oz Rye
3⁄4 oz Cognac
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Cynar 70
1⁄2 oz Amaro Nonino
1 ds Bitters, Bittermens Xocolatl Mole
Instructions

Stir over ice, strain up

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Made it with regular Cynar. — ★★★★
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Mixin In Ansley commented on 1/15/2023:

It does hit raisinet on the finish but mostly it’s that sweet mellow brown whiskey drink.

Funky Cold Medina

1 oz Batavia Arrack
1 oz Mezcal, Sombra
1 oz Lime juice
1⁄2 oz Cane syrup (1:1)
Instructions

Shake all ingredients with ice for 15 seconds, strain into a chilled coupe. No garnish.

Yields Drink
Year
2015
Authenticity
Your original creation
Source reference

https://youtu.be/_J52ADRbnWg

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • This one caught me by surprise. Smoke and spiciness work really well together.
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Akoya

1 1⁄2 oz Japanese Whisky (Yamakura)
1 oz Sloe gin (Plymouth)
1⁄3 oz Suze
1⁄4 oz Pine liqueur
2 ds Orange flower water
1 ds Bitters, Angostura
Instructions

Stir with ice in rock glass, serve.

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
5 stars
(4 ratings)
From other users
  • Wow. A ton going on in this complex, multifaceted drink. Excellent and complex!
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louBD commented on 9/09/2021:

This is great. Bitter suze, with a hint of piney freshness. I'll have to try adding a little more next time. The sloe gin and orange flower water are dominant flavors.

Aokigahara

1 1⁄2 oz Japanese Whisky (Yamakura)
3⁄4 oz Sloe gin (Plymouth)
1⁄3 oz Bigallet China-China
1⁄3 oz Cynar
Instructions

Very long stir in rock glass with ice, serve.

Notes

Kind of an introduction to stired drinks for people outside cocktail sphere.
Warm, mild, just a bit bitter. Easily sipeable for real nerds too.
The drink benefits from dilution. It mellowed the all thing.

History

Trying to use sloe gin instead of vermouth in different drinks.

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
Similar cocktails
  • Akoya — Japanese Whisky, Sloe gin, Suze, Bitters, Pine liqueur, Orange flower water
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