Hibiscus Rum Punch

2 oz Seltzer water
1⁄2 oz Lime juice
1 oz Hibiscus Liqueur
1⁄2 oz Rich demerara syrup 2:1
1 1⁄2 oz Blended rum
1 sli Lime (as garnish)
Instructions

Put seltzer in Collins or highball. Shake remaining ingredients with ice and double strain into glass. Gently add ice. Garnish with hibiscus flower or lime wheel.

Notes

Use blended aged rum.

Yields Drink
Authenticity
Authentic recipe
Creator
Martin and Rebecca Cate, Smuggler’s Cove, San Francisco, California (USA)
Source reference

https://www.tastecooking.com/recipes/hibiscus-rum-punch/

Curator rating
Not yet rated
Average rating
Not yet rated
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Craig E commented on 4/08/2021:

Curated to add credit and link, clarify garnish, and paraphrase directions to avoid copyright infringement. 

Final Benediction

1 oz Gin
1 oz Bénédictine
1 oz Triple sec, Cointreau
1 oz Lemon juice
Instructions

Stir over ice for 30s. Strain into a chilled coup. Served up, no garnish.

Notes

Complex, well-balanced, and strong. Cointreau really is necessary here. A generic triple sec will result in a drink that's too sweet and much too weak. The drink needs something that's pretty dry and ~40% abv. Dry curacao (e.g. Pierre Ferrand) could probably be substituted, or Royal Marnier as a last resort.

History

Inspired by the Last Word

Picture of Final Benediction
Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • Excellent use of benedictine, and fanatically balanced. But with this much citrus, I don’t get why it says to stir instead of shake? I shook it and the result was fantastic
  • Robin likes it with a little less Triple Sec and a little more Gin — ★★★★★
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bkemp1984 commented on 8/04/2022:

Made as a frozen drink with Boodles and Pierre Ferrand and a cherry on top. Very good. I've found frozen drinks adopted from non-frozen cocktails need a bit of sweetener compared to standard recipes, but forgot to add it this time and was perfectly fine without it.

Us and Them

1 oz Rye, Old Overholt (Chamomile-infused)
1 oz Aquavit, Linie
1 oz Bianco Vermouth, Dolin
1 ds Absinthe
1 twst Cucumber (as garnish)
Instructions

Stir with plenty of ice. Strain to a chilled coupe glass. Garnish with a cucumber ribbon

Notes

Chamomile infusion: 150 ml rye to 1 gram loose chamomile tea. Stir well and let it infuse for 1 hour. Stir occasionally. Filter through a cheesecloth-sieve.

Yields Drink
Authenticity
Your original creation
Creator
Phillip Gruneich
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
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bza commented on 4/08/2021:

What's your chamomile infusion recipe? I made this one using old overholt: https://punchdrink.com/recipes/in-the-pines/

While very good, I found it overpowering in amounts beyond 1oz. I did think the blanco/chamomile combo was key and made a number of drinks with it but with a split base (usually cognac or rum). It goes very well with genepy (as indicated by that recipe) and the Giffard grapefruit.

philgruneich commented on 4/08/2021:

@bza

Hi, this was supposed to not be published yet because I'm still tweaking it. But if you're talking about the Death & Co, recipe, that's the one. 1 liter to 1/4 cup. I'll play more with it this weekend and see if I should not do a split base with Cognac.

EDIT: Just checked the recipe you mentioned and it is clearly not the Death&Co so I'll share it. They use Old Overholt Rye. 1/4 cup of loose chamomile tea and a 1 liter bottle. Combine, stir well and let stand at room temperature for 1 hour and 45 minutes. Stir occasionally. Strain through a cheesecloth-lined sieve.

bza commented on 4/08/2021:

Interesting, that's a much less agressive infusion than the In the Pines (1/2 cup for 750ml for 3-4 hours). With the Death and Co recipe 1.5 won't be as agressive and the liquor in general should prove more versatile. Thanks!

philgruneich commented on 4/08/2021:

@bza

In the Cocktail Codex book they use an even lighter infusion 1 gram of chamomile for every 150 ml of rye. 1 hour infusion. I'll try this one this weekend because I think it will be the best one. Thanks for the feedback. This sounds like a winner.

Money

3⁄4 oz Reposado Tequila
3⁄4 oz Amaro Nonino
3⁄4 oz Herbal liqueur, Yellow Chartreuse
3⁄4 oz Passion fruit puree
1 rinse Mezcal
Instructions

Shake all ingredients except mezcal with ice. Double strain. Spray the mezcal on top with an atomizer

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Phillip Gruneich
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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grammar-antifa commented on 7/21/2023:

I was not a fan of this, but I will say that may be in part due to the particular passion fruit puree I used. It was not very tart at all, and the drink felt flat. I definitely recommend finding a puree that leans more tart than sweet for this. A Last Word variation really needs the bracing acidity.

Irish Albidum

1 1⁄2 oz Irish whiskey, Jameson
3⁄4 oz Allspice Dram (homemade)
1⁄2 oz Maraschino Liqueur
1⁄2 oz Coffee liqueur (Don Ciccio & Figli)
5 ds Black pepper tincture
5 ds Vanilla extract
5 ds Bitters (Woodford Reserve Sassafras & Sorghum)
1 pn Nutmeg
Instructions

Build in a rocks glass with one big cube.

Picture of Irish Albidum
IG: @cocktailcraftingofficial
Yields Drink
Authenticity
Your original creation
Creator
Reed Sandridge
Source reference

IG: @CocktailCraftingOfficial

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
Similar cocktails
reed20009 commented on 3/03/2022:

You might want to scale this to yield a bit more of this cocktail. Perhaps try:
Irish Albidum
By Reed Sandridge

1.5 oz Irish whiskey, Jameson
1/2 oz Allspice Dram (homemade)
1/2 oz Maraschino Liqueur
1/2 oz Coffee liqueur (Don Ciccio & Figli)
4 -5 ds Black pepper tincture
4-5 ds Vanilla extract
4-5 ds Bitters (Woodford Reserve Sassafras & Sorghum)
1 pn Nutmeg

Anfauglith

1 1⁄2 oz Bourbon
1⁄2 oz Amaretto, Disaronno
1 T Smoked Tea Vanilla syrup, Raft Botanical Cocktail & Soda water Syrup
1 t Black Sambuca
1 t Absinthe
2 ds Fennel bitters
1 oz Club soda (Optional)
Instructions

Stir together all ingredients in a lowball glass with ice. If using club soda, add after all other ingredients have been stirred together.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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You Knew I Was Poison

2 oz Orange juice
2 oz Light rum
1 1⁄2 oz Lemon juice
1 oz Triple sec, Cointreau
3⁄4 oz Falernum
1⁄2 oz Overproof rum (Optional; Float if included)
1 spl Pineapple juice (Optional)
Instructions

Shake together and serve over ice. Good drink for mixing "scaled up" as a sharing drink.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
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swenger commented on 5/26/2021:

The "remove" function does not work!

nemovere commented on 11/11/2022:

Probably alright with half the lemon juice (3/4oz). I made it with 1oz and it was still pretty sour.

Old Timber

1 1⁄2 oz Rye
1⁄4 oz Fernet
1⁄4 oz Triple sec, Cointreau
1 Cinnamon stick (as garnish)
1 twst Orange peel (as garnish)
Instructions

Shake, strain into a lowball, large cube. Garnish with cinnamon stick and orange twist.

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Gabe Cothes, Salt House, San Francisco
Source reference

https://www.seriouseats.com/recipes/2016/09/rye-fernet-cocktail-fall-ol…

Curator rating
Not yet rated
Average rating
Not yet rated
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sevyryelsdorn commented on 4/04/2021:

Seems important to note that the source explicitly warns against using Fernet Branca.

Lost In Laos

6 lf Makrut lime leaf
1⁄4 oz Turmeric
3⁄4 oz Lime juice
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Agave syrup
2 oz Gin
2 oz Coconut milk (Unsweetened)
Instructions

Muddle the leaves, lime juice, chartreuse, Turmeric, and agave. Add the gin and coconut cream. Shake thoroughly with ice. Pour into a large coupe glass.

Notes

To make a "frozen" version, complete steps 1 and 2. Separate the leaves; blend remainder with ice.

Pour into a large coupe glass and garnish with one of the Makrut lime leaves.

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Matthew Biancaniello, Eat Your Drink
Source reference

https://imbibemagazine.com/recipe/lost-in-laos/

Curator rating
Not yet rated
Average rating
Not yet rated
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