King's Breakfast

3⁄4 oz Bergamot liqueur, Italicus
3⁄4 oz Gin (Threefold Aromatic Gin)
3⁄4 oz Lemon juice
1 t Strawberry preserves (Heaped)
1 Strawberry (half, as garnish)
Instructions

Shake, fine strain, garnish.

Notes

An original of mine inspired by the Breakfast Martini. A delicate jammy, floral and citrusy cocktail perfect for brunch!

Picture of King's Breakfast
Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Steve the Bartender
Source reference

https://stevethebartender.com.au/kings-breakfast-italicus-brunch-cockta…

Curator rating
Not yet rated
Average rating
5 stars
(4 ratings)
From other users
  • Some may find it too floral or sour. It’s perfect on nearly every level for my palette. — ★★★★★
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Hot Bite

1 1⁄2 oz Gin, Bombay Sapphire
1 oz Ancho Reyes chile liqueur
3⁄4 oz Maraschino Liqueur, Maraska
3⁄4 oz Pomegranate Liqueur (Stirrings)
4 ds Bitters, Fee Brothers Cranberry
Instructions

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

History

1. 105 degrees in my SoCal backyard ....... what better than to heat things up than with some Ancho Chile Liqueur !!
2. My Naval Academy pal Clive would like this.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Gathering Storm

3⁄4 oz Batavia Arrack
3⁄4 oz Bitters, Angostura
3⁄4 oz Pineapple syrup
3⁄4 oz Lime juice
1 sli Lime (garnish)
Instructions

Shake all ingredients with ice for 15 seconds, strain into chilled coupe. Garnish with lime wheel.

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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subspot commented on 1/19/2022:

Might need a little more sweetness, very dry as is with my pineapple gomme syrup from Cocktail Codex which is a 1-1 sugar to pineapple juice (with added acid and gum powder). Almost a bit too christmasy, but very good.

Chocoloni

1 oz Vodka (Kefir Washed)
1 oz Gin, Martin Miller's
1 oz Aperol
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Amontillado Sherry
Instructions

Build in a rocks glass over ice

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Gareth Langston (Cocktail Ingredients)
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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The Kentucky Italian

1 1⁄2 oz Bourbon, Angel's Envy
3⁄4 oz Bergamot liqueur, Italicus
3⁄4 oz Lemon juice
3⁄4 oz Simple syrup
2 ds Peychaud's Bitters
1 ds Bitters, Angostura
1 twst Lemon peel (as garnish)
Instructions

Long shake, strain into a rocks glass with fresh cracked ice. Rub twist around the inside of the glass under the lip and rest it on the top.

Notes

Floral, light, and quite refreshing.

History

Made it up on a Friday night because my wife said she wanted something with Bourbon and Italicus. Totally welcome to advice and alterations, additions, or substitutions. That being said, I'm sure someone has made something similar before so I am probably not the first to bridge these two flavors

Yields Drink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(12 ratings)
From other users
  • Good and straightforward. Tried with 1 oz Italicus, 3/4 lemon and 1/2 simple.
  • Delicious drink. Reminds me of a more citrus paper plane
  • Made with honey syrup instead of simple - which was nice
  • Claire likes - light and refreshing
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  • Subterfuge — Whiskey, Crème de Violette, Dry sherry, Orange juice, Simple syrup, Salt
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  • (the) Radiator — Brandy, Crème Yvette, Falernum, Grapefruit bitters, Lime juice

Clive-iator

1 1⁄2 oz Gin, Bombay Sapphire
3⁄4 oz Crème de Violette, Rothman and Winter
3⁄4 oz Lemon juice
2 oz Tonic water, Fever Tree elderflower tonic
Instructions

Shake with ice the gin, Violette, and lemon juice. Pour into a frozen coupe glass.
Gently add the FeverTree elderflower tonic.

Notes

I put the FeverTree tonic into the freezer for awhile to get it icy cold. Thus when adding, the cocktail stays icy cold.

History

In memory of a Naval Academy graduate.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Salted Maple

1 1⁄2 oz Pisco
1 oz Lemon juice
1⁄2 oz Maple syrup
1⁄2 oz Simple syrup
1 pn Salt
2 dr Bitters, Angostura (as garnish)
1 dr Peychaud's Bitters (as garnish)
Instructions

Shake, strain, up, garnish.

Yields Drink
Year
ca. 2012
Authenticity
Authentic recipe
Creator
Linden Pride, Food & Wine
Source reference

https://www.foodandwine.com/recipes/salted-maple

Curator rating
Not yet rated
Average rating
Not yet rated
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Partigiano

1 oz Cynar
1 oz Dry vermouth
2⁄3 oz Sweet vermouth
2 t Ramazzotti
Instructions

Stir all ingredients together, pour in an old fashion glass with an ice block. Garnish with a large lemon peel.

Notes

Bitter, sweet and winey.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Richard Orciuch
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
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Chauncey Depew

1 1⁄2 oz Oloroso sherry, Lustau
3⁄4 oz Sweet vermouth, Dolin
1 ds Bitters, Angostura
3⁄8 oz Orgeat
Notes

Stir with ice. Strain. Up.

History

Frederic Yarm’s interpretation of a recipe from “Pioneers of Mixing at Elite Bars: 1903-1933”.

Yields Drink
Authenticity
Unknown
Source reference

https://cocktailvirgin.blogspot.com/2014/11/chauncey-depew.html

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Death & Taxes (Michael Madrusan)

1 oz Blended Scotch
1 oz Gin
3⁄4 oz Sweet vermouth
1⁄4 oz Bénédictine
2 ds Orange bitters
1 Lemon peel (as garnish)
Instructions

Stir, strain into chilled coupe or Nick & Nora glass. Garnish with an expressed lemon swath.

Notes

Vieux Carre riff with an unusual split base of scotch & gin

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Michael Madrusan, Milk & Honey, New York, NY
Source reference

Bartender's Choice Vol. 2 App for iOS

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Needs to be a little sweeter
  • Made with Glenlivet Caribbean Reserve, Botanist Gin & Cocchi di Torino. Really interesting how the barley notes from the scotch get tamed into breakfast cereal territory.
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