Good Ol' Clive

1 1⁄2 oz Gin, Bombay Sapphire
3⁄4 oz Herbal liqueur (Pomp and Whimsey Gin Liqueur)
1⁄2 oz Aromatized wine, Lillet Blanc
1⁄2 oz Lime cordial, Rose's
Instructions

Shake with ice and strain into a frozen couple glass.

Notes

1. Pomp and Whimsey is quite new and quite superb. I am trying to figure it out, so to speak, with cocktail experimentations. 2. In memory of a good pal and Naval Academy graduate.

History

An experiment with Pomp and 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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  • Lucy Bijou — Gin, Sweet vermouth, Herbal liqueur, Teapot Bitters, Lemon peel
  • Peridot — Gin, Dry vermouth, Herbal liqueur, Orange bitters
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Moko Jumbie

3⁄4 oz Jamaican rum (Funky white overproof such as Wray & Nephew, Rum Fire, etc.)
3⁄4 oz Cardamaro
3⁄4 oz Pineapple syrup
3⁄4 oz Lime juice
1 ds Absinthe (I used 20 drops)
Instructions

Shake with ice and strain into a cocktail coupe.

History

After discovering tropical fruit notes in Cardamaro, I decided to do a Corpse Reviver #2 riff. The pineapple notes that I was able to pull out of Cardamaro when I combined it with lemon juice and gin led me to use pineapple syrup as the other sweetener. Given the low to no proof nature of the rest of the ingredients, I figured that an overproof spirit like a funky white Jamaican rum would be necessary. Lastly, lime juice and a dash of absinthe rounded out this combination. For a name, I went with Moko Jumbie which means "healer" + "spirit/ghost" that often appear during Carnival as a masked being on stilts.

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

http://cocktailvirgin.blogspot.com/2021/05/moko-jumbie.html

Curator rating
Not yet rated
Average rating
4.5 stars
(7 ratings)
From other users
  • Quite good. Made with Smith & Cross. 4.5 if I could.
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Hubajube commented on 6/26/2025:

Perhaps the best Rum Fire drink I've had.

Dry Marchetti

1 2⁄3 oz Gin (Ki No Bi Kyoto)
1⁄2 oz Cognac, Courvoisier
1⁄3 oz Dry vermouth, Noilly Prat
2 ds Peychaud's Bitters
Instructions

Stir, Strain, Up to Cognac Rinsed Martini Glass. Garnish with an olive.

Yields Drink
Year
2021
Authenticity
Authentic recipe
Creator
Danilo Nakamura
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Reminds me something square

1 oz Mezcal, Del Maguey Vida
1 oz Bourbon, Wild Turkey 101
1 oz Maurin Quina
1⁄2 oz Herbal liqueur, Green Chartreuse
3 ds Bitters, Angostura
2 ds Orange cream citrate
Instructions

Stir like a negroni. Serve.

Notes

You can try with 3/4 Maurin, and 1/3 chartreuse. Much drier, even fainted hot.
Depends on your mood.

Yields Drink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Methoxypyrazine Concordance

1 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Suze
3⁄4 oz Lime juice
3⁄4 oz Rhum Agricole, Damoiseau Blanc (110)
1⁄2 oz Vanilla syrup (1:1)
Instructions

Shake, strain, up.

Notes

My Suze is French. The syrup is equal parts water and vanilla sugar shaken.

History

So Suze tastes to me like lime and vanilla, and this was attempt at reinforcing everything but the gentian in the Suze. It has a wavery jalapeno aroma and flavor but obviously none of the heat.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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  • Wake in Fright — Herbal liqueur, Jamaican rum, Blended rum, Fernet Vallet, Bitters, Lime juice, Lemon juice, Cinnamon syrup, Simple syrup, Hellfire Habanero Shrub
  • Final Voyage — Navy strength rum, Apricot liqueur, Herbal liqueur, Lime juice
illusionistlynx commented on 3/17/2025:

Wonderfully complex. I totally get what the creator was going for. Made with La Favorite Rhum Agricole Blanc as that was the closest I had.

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…

Curator rating
Not yet rated
Average rating
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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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