Jaguar God

1 oz Mezcal, Sombra
1 1⁄2 oz Zucca
1⁄2 oz Ancho Reyes Verde chile liqueur
1⁄2 oz Pomegranate Liqueur, Pama
1 Grapefruit peel (garnish)
Instructions

Stir (benefits from a long stir count), strain into old fashioned glass with a large cube or sphere. Garnish with an expressed grapefruit swath.

Yields Drink
Year
2019
Authenticity
Your original creation
Source reference

https://youtu.be/AQwmwWD1s-0

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Subbed .5oz of the Zucca for Amaro Sibilla, incredibly complex and delicious
  • Good sweet/smoke/bitter/spice balance. Strong. (Mezcal is 80 proof, Zucca 60 proof, Ancho Reyes is 80 proof, and Pama is 34 proof.)
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Shawn C commented on 4/18/2023:

Great combo, 4.5 out of 5. The Zucca bitter and Mezcal smoky earthiness blend seamlessly with the heat and slightly smoky/leather/umami of the ancho liqueur. The PAMA provides some ripe fruit and sweetness that rounds it out. Deep dark/rich color makes for a great presentation over a rock. Ancho Reyes has a way of tying things together and turning them up a notch, sort of the St. Germain of this decade.

Downfall

1 1⁄2 oz Gin, Bombay Sapphire
3⁄4 oz Dark Crème de Cacao
1 1⁄2 oz Grapefruit juice
1⁄2 oz Mint syrup
1⁄4 oz Saffron bitters (Either saffron bitters or liquid saffron)
1⁄4 oz Orange flower water
6 ds Lemon bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

History

I was in a mood and this expressed it.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
From other users
  • Subbed for the mint syrup with so-so mint liqueur, and it was still quite nice. — ★★★★★
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Fireman's Sour

1⁄2 t Sugar
2 oz Light rum
1⁄2 oz Lime juice
1⁄2 oz Grenadine
Instructions

Shake, strain into a small tumbler, garnish with fruit in season.

Notes

Can be topped with soda.

Yields Drink
Year
1917
Authenticity
Authentic recipe
Creator
Hugo Ensslin
Source reference

https://euvs-vintage-cocktail-books.cld.bz/1917-Recipes-for-Mixed-Drink…

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Zachary Pearson commented on 5/08/2021:

Curated this. Difford's has the date wrong - the earliest reference I could find was the 1917 (2nd edition) of Hugo Ensslin's book. Updated link, made minor changes (no egg white, limes were smaller, added sugar) to conform to cited link. This drink is right in the middle of the Grenadine explosion in the mid 1910's, so I'd think that it was created to show off the bright red color of pomegranite grenadine. Thanks,  Zachary

yarm commented on 5/09/2021:

Usually this was called the Bacardi Cocktail even when it didn't contain Bacardi. It was 1936 that Bacardi won the court case to forbid a "Bacardi Cocktail" to use any other rum. Obviously, this Ensslin recipe pre-dates that lawsuit, but the Bacardi Cocktail published in 1913 pre-dates Ensslin so perhaps he was renaming it so as not to confuse the consumer. He had to know of it since it was rather popular back in the day.

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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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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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
Not yet rated
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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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