Caveat Emptor

1 oz Rum (Plantation OFTD)
1 oz Sherry, Lustau East India Solera (See notes for a substitute sherry)
1⁄2 oz Bénédictine
1⁄2 oz Cynar
1 ds Bitters, Bittermens Xocolatl Mole
1 rinse Campari (Glass rinse)
1 twst Grapefruit peel (As garnish)
Instructions

Stir with ice, strain into a Campari-rinsed cocktail coupe, and garnish with a grapefruit twist.
(*) An Amontillado or Oloroso will work here in a pinch but will come across as a little drier and lacking light raisiny notes. Lustau's cream sherry is a mix of Oloroso with a little Pedro Ximenez.

History

I recalled Maks Pazuniak's Warning Label from the 2011 Beta Cocktails book and was inspired to riff on it. I subbed out the 151 proof Demerara rum and Punt e Mes for Plantation OFTD and Lustau's East India Solera Sherry, respectively, for starters. I also split the Cynar with Benedictine as drinks like the Filthy Rich and Chachita were still fresh in my mind. Finally, instead of the grapefruit bitters, I utilized mole bitters and replaced the grapefruit notes by swapping out the lemon twist with a grapefruit one, and I kept Maks' original Campari rinse intact.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2020/12/caveat-emptor.html

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • 4.5 - didn't have grapefruit peel
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SmokeyMoses commented on 7/15/2022:

Huge fan of the Warning Label but this variation skewed a tad sweet for me, would consider either paring back the Benedictine or using a drier sherry.

Argyll

1 1⁄4 oz Highland Scotch
1⁄4 oz Honey syrup
1⁄4 oz Rich demerara syrup 2:1 (2:1, scant)
3 3⁄4 oz Chamomile (tea)
1⁄2 oz Cream (lightly whipped, floated)
1 ds Islay Scotch (spritzed, as garnish)
2 Chamomile (floated, as garnish)
Instructions

Build in a tempered 6 oz glass, topping with floated cream. Spritz Islay Scotch for aromatic garnish, and float chamomiles.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
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Jim Jacobs

1 1⁄4 oz Bourbon
1⁄4 oz Demerara syrup
3 3⁄4 oz Rooibos tea (rooibos-chai blend)
1⁄2 oz Cream (lightly whipped, as float)
1 lf Mint (as garnish)
Instructions

Build in a 6 oz tempered glass, topping with floated cream, and garnishing with a floated woken mint leaf.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Appalachian (Hill People Milk) — Corn Whiskey, Tennessee whiskey, Coffee liqueur, Bitters, Corn milk, Orgeat, Lemon juice, Cocoa powder
  • The Snowball — Brandy, Apple brandy, Prosecco, Crème de Cacao, Chocolate bitters, Corn milk, Egg white, Cocoa powder

Gin Jacob

1 1⁄4 oz Gin, Hendrick's
1⁄4 oz Mint syrup
3 3⁄4 oz Mint Tea
1⁄2 oz Cream (lightly whipped, as float)
1 lf Mint (as garnish)
Instructions

Build in a 6 oz tempered glass, topping with floated whipped cream, and garnishing with a floated woken mint leaf.

History

Mint version of the Duke of Suffolk.

Yields Drink
Year
2019
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
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Fleming Fizz

1 1⁄2 oz Blended Scotch
3⁄4 oz Lemon juice
3⁄8 oz Honey syrup (See "notes" below on this and the ginger syrup)
3⁄8 oz Ginger syrup
2 oz Sparkling white wine
1⁄8 oz Islay Scotch, Laphroaig 10 (As a float)
1 twst Lemon peel (As garnish)
Instructions

Shake the first four ingredients with ice and strain into a flute glass with 2 oz of sparkling wine. Float 1/8 oz Laphroaig 10 Year and garnish with a lemon twist.

Notes

It will work as 3/4 oz of a ginger-honey syrup. Originally made with 1/2 oz honey syrup with 1/4 oz of our housemade zippy-intense ginger syrup, but with a less intense ginger syrup, using 3/8 oz of each will work.

History

I was inspired by the Penicillin and various riffs including a Flip, and I wondered why there were no smoky sparkling cocktails that I could think of. Therefore, I merged the Penicillin with the French 75 to make an elegant wintery libation. Finally, I named this the Fleming Fizz after the Scottish scientist who discovered the drug back in 1928, Alexander Fleming.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Frederic Yarm, Russell House Tavern, Cambridge, MA
Source reference

https://cocktailvirgin.blogspot.com/2015/02/fleming-fizz.html

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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Lima Sour

2 oz Pisco, Barsol (Mosto Verde)
1⁄2 oz Maraschino Liqueur, Luxardo
3⁄4 oz PInk grapefruit juice
3⁄4 oz Lime juice
3⁄4 oz Simple syrup
1 twst Lemon peel (Garnish)
Instructions

Blend with 6 Oz of ice. Serve with straws

Yields Drink
Year
1947
Authenticity
Authentic recipe
Creator
Jerry Hooker
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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  • Marlin — Light rum, Martinique Rum, Maraschino Liqueur, Blue Curaçao, Orgeat, Lemon juice, Lime juice
  • Pisco Peacock — Pisco, Maraschino Liqueur, Triple sec, Bitters, Lemon juice
  • Hemingway Derby Daiquiri — Light rum, Maraschino Liqueur, Orange juice, Lime juice
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H.S.L. Special

1 1⁄6 oz Amaro Montenegro
1⁄2 oz Crème de mure
5⁄6 oz Lime juice
1⁄4 oz Simple syrup
1 ds Absinthe, Absente 55%
1 Blackberry (sugar dusted as garnish)
Instructions

Shake, Rocks, big cube.

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Hayden Scott Lambert, Above Board, Melbourne, Australiia
Curator rating
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Average rating
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Borjomi Buck

1 oz Ginger liqueur
3⁄4 oz Vodka (Horseradish, see note)
1⁄4 oz Lime juice
3 oz Mineral water (Borjomi)
1 wdg Lime (as garnish)
Instructions

Shake the first three ingredients, pour over ice, top with the mineral water and garnish with a wedge of lime.

Notes

Borjomi can be found in European delis. Vichy Catalan or similar flavorful mineral water can be substituted. An ordinary seltzer will take away significant dimension; consider adding a pinch of salt.

Hrenovukha (horseradish vodka) recipe: to 500ml vodka, add 3 inches of grated horseradish root, 3 cardamom pods, 6 whole cloves, a teaspoon grain mustard, and two tablespoons honey. Let infuse for about a week, shaking once a day, then strain through a fine cheesecloth or cotton to remove all solids. The spices are negotiable, but the volume of horseradish is key.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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Dusting Erasers

1 1⁄2 oz Aromatized wine, Tempus Fugit Kina L'Aero d'Or
1 1⁄2 oz Fino sherry, Lustau
1⁄3 oz Salers Gentiane
2 ds Bitters, Bitter Truth Bogart’s
Instructions

Stir over ice. Strain into chilled coupe.

History

Variant of Clean Slate made from what I had on hand.

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Night After Dark

1 oz Fernet
1 oz Pedro Ximénez Sherry, Lustau
1 oz Virgin Islands Rum, Cruzan Blackstrap
1 Whole egg
Instructions

Dry shake, wet shake, strain into a chilled coupe.

Notes

My preference for this is the Mexican Fernet-Vallet, but Branca, Letherbee, etc. work well too. You can also swap out the PX sherry with a rich sweet vermouth such as Carpano.

Yields Drink
Year
2017
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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