Blushing Geisha

1 oz Soju
1 1⁄2 oz Lychee liqueur, Soho
1⁄2 oz Campari
3⁄4 oz Pastis, Ricard (could be absinthe or similar)
1 ds Lemon bitters
Instructions

Stir with lots of ice for a while until you get the louche effect to give it a milky pink "blush", strain into coupe

Notes

Measurements are approximate. I whipped it up quick while waiting to pop champagne after 2020 election was called. I'll have to do again to get it more precise.

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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nemovere commented on 10/08/2022:

Used Chinese lychee wine (14% ABV) instead of liqueur, which worked quite well (I don't like overly sweet drinks). The result was balanced in flavor, with the pastis (Duval) melding surprisingly well with lychee fruit. The color was amazing: Duval pastis contributed a shifting pearlescent shimmer.

Time of the Season

1 oz Bourbon, Buffalo Trace
3⁄4 oz Venezuelan rum, Diplomatico (Mantuano)
3⁄4 oz Oloroso sherry, Lustau (Don Nuño)
1⁄4 oz Bénédictine
1⁄4 oz Maple syrup
2 ds Molasses Bitters, Fee Brothers
1 Orange peel
Instructions

Stir, strain into old fashioned glass with a large cube or sphere. Garnish with an expressed orange swath.

Notes

A single dash of aromatic or blackstrap bitters can be subbed for the molasses bitters.

Yields Drink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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  • McMillian — Rye, Orange Curaçao, Bénédictine, Bitters, Orgeat, Lemon juice, Mint
  • Hazy Asset — Cognac, Scotch, Cherry Liqueur, Cassis, Sweet vermouth, Bitters, Cinnamon syrup, Orgeat, Lemon juice, Maraschino cherry
  • Papillon — Guatemalan rum, Armagnac, Triple sec, Coffee liqueur, Herbal liqueur, Lemon peel
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Starrett Cocktail

1 oz Cognac
1⁄2 oz Demerara Rum, El Dorado 15
1⁄2 oz Genever
1⁄2 oz Cynar
1⁄2 oz Amaretto
3 ds Bitters, Bogart’s Bitters (or chocolate bitters)
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
Ned King, Gigantic, Easthampton, Massachusetts
Source reference

Imbibe Magazine, November/December 2020 issue, p.36

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • I might go a tad lighter on the amaretto next time, but overall a well-balanced drink that doesn't taste generic.
  • A complex, interesting drink.
  • I liked this, but I might go a bit less on the Amaretto next time. There's a lot happening here, and the Amaretto drowns some of it out, in my opinion.
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New Roma

2 oz Bourbon
3⁄4 oz Bigallet China-China
1⁄2 oz Flavored whiskey (Select Club Pecan Praline Whisky)
2 ds Bitters, Fee Brothers Aztec Chocolate
Instructions

Stir with ice, strain, serve over ice.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Waiting for winter

2 oz Rhum Agricole (Longueteau white 62%)
3⁄4 oz Apple syrup (Homemade)
1⁄2 oz Suze
1⁄8 oz Mastika
1 ds Peychaud's Bitters
1 ds Bitters (Bittermens Winter melon)
2 lf Sage
Instructions

Pour all in blender and blend. Filter trough linen. Serve in rock glass with a huge ice cube.

Notes

Sage : if the leafs are around one finger long, 2 should be enough.
I've used small sage , 1/3 finger and thin. Around 8 to 10.

Apple syrup: (waste) peels and cores from apples. Cover with sugar like oleo sacharum.
Let sit overnight. Add 2/3 volume boiling water. Let sit overnight. Strain. Bottle.

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Leeuwenhoek

1 1⁄2 oz Gin (Hendrick's was what I used)
3⁄4 oz Aromatized wine, Lillet Blanc
1⁄2 oz Amer Picon
1⁄4 oz Kummel
1 twst Lemon peel (As garnish)
Instructions

Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.

Notes

Slightly modified from the original 12 years ago by increasing the Lillet by 1/4 oz (to make the drink a perfect 3 oz) and swapping the volumes of Picon and kümmel.

History

My submission for the Hendrick's Beantown Bartender Battle in 2008 which was my first cocktail contest. The concept was to use 6 ingredients or less with a highlight on one of the 13 botanicals used in Hendrick’s. The botanical that I spotlighted was caraway seed via the liqueur kümmel. I wrote, "Given that Kümmel originated in the Netherlands, I named the cocktail after a famous Dutch scientist who invented the microscope -- after a few hours straight of using one of those, my mind definitely needs a drink…". Alas, I my recipe was not chosen to compete which meant that I did not have to finish writing my limerick to recite while making the drink on stage at Green Street for the judges. That day, I also learned that Dutch cocktail names that you can't spell or pronounce easily ought to be avoided.

Yields Drink
Year
2008
Authenticity
Your original creation
Creator
Frederic Yarm, Somerville, MA
Source reference

https://cocktailvirgin.blogspot.com/2008/07/leeuwenhoek.html

Curator rating
Not yet rated
Average rating
Not yet rated
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Mugu

1 1⁄2 oz Gin (Four Pillars Rare Dry Gin)
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1 1⁄2 oz Pomegranate juice
3⁄4 oz Lime juice
4 ds Orange bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

Notes

1. For a tad more "orange-y" substitute Triple Sec for the vermouth.

History

Visualized while sitting on the beach at NAS Pt Mugu.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Corpse King Reviver 71 — Gin, Elderflower liqueur, Aromatized wine, Absinthe, Lemon juice
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Pere Weller

2 oz Bourbon, WL Weller (special reserve)
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup
3⁄4 oz Pear juice
2 ds Bitters
1⁄4 oz Falernum, Velvet Falernum
1⁄4 oz Amaro Nonino (float)
Instructions

Build in a shaker, Shake briefly, strain into collins glass, then fill with crushed ice. Float a quarter ounce of amaro.

History

Adapted from the Pear Collins by Kyle Davidson at Blackbird, Chicago

Yields Drink
Year
2020
Authenticity
Altered recipe
Creator
Joey Trotz
Curator rating
Not yet rated
Average rating
Not yet rated
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The Hearing Trumpet

1 1⁄4 oz Scotch
3⁄4 oz Cardamaro
1⁄2 oz Swedish Punsch
1⁄2 oz Campari
2 ds Bitters, Bittermens Xocolatl Mole
1 twst Orange peel (As garnish)
Instructions

Stir with ice, strain into a rocks glass with ice, and garnish with an orange twist.

History

A Scotch cocktail that I cobbled together from a few parts of other drinks that I had enjoyed, and I named it after a surreal story by Leonora Carrington.

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

http://cocktailvirgin.blogspot.com/2020/11/the-hearing-trumpet.html

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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Indian Summer (Dutch Kills)

1 1⁄2 oz Cognac
1⁄2 oz Mezcal
1⁄4 oz Allspice Dram
1 bsp Agave syrup
1 Orange peel
Instructions

Stir, strain into old fashioned glass with a large cube or sphere. Garnish with an expressed orange swath.

Notes

Ingredient brands were not specified in the app, and I couldn't find another reference to this cocktail online. I tried this with The Bitter Truth allspice dram, which has a much stronger allspice flavor than either St. Elizebeth's or Hamilton's, and thought it was bordering on too much allspice. So maybe go with either of those two brands (or reduce The Bitter Truth to say a barspoon).

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Zachary Gelnaw-Rubin, Dutch Kills, New York, New Yok
Source reference

Bartender's Choice Vol. 2 App for iOS

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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