Bitter Harbor

2 oz Tawny port
1 oz Mezcal
1⁄2 oz Gran Classico
Instructions

Stir and strain into rocks glass over one large cube, orange zest garnish

Yields Drink
Authenticity
Unknown
Source reference

https://cocktailsdistilled.com/recipe/bitter-harbor/

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Source does not say to serve over a large cube - I did so and found it to be too much dilution of the port.
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Green Leaves of Summer

1 1⁄2 oz Genepy, Dolin Genepy des Alpes
1⁄2 oz Gin, Junipero (or other juniper forward London dry style)
1 oz Apple liqueur, Briottet (Manzana de Verde)
1⁄2 oz Lemon juice
1⁄2 oz Lime juice
1 Egg white
1⁄2 oz Cream
2 oz Sparkling water
Instructions

Add all the ingredients except the cream and soda water to your tin. Whip shake with 2 cubes until nearly dissolved (around a minute). Pop the tin, add the cream and some cracked ice, and vigorously shake for 15 seconds. Pop the tin, add 2 oz club soda, and strain into a Collins glass (no ice).

Notes

If you don't have green apple liqueur, you can either muddle some chopped green apple with .5 oz simple syrup, or use fresh green apple juice mixed with simple syrup (.5 oz each would probably work fine)

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Working in a Coal Mine

1 1⁄2 oz Scotch
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Apricot liqueur
1⁄2 oz Walnut Liqueur, Nux Alpina (Or Nocino)
1 ds Bitters, Angostura
1 ds Orange bitters
1 twst Orange peel (As garnish)
Instructions

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

History

I was inspired by Misty Kalkofen's Human Rocket that I featured in a video for work. Therefore, I kept the apricot-walnut aspect intact as I riffed on this concept. Instead of Bourbon, I opted for Scotch which worked well with walnut in previous cocktails, and I swapped out the gentian liqueur for Punt e Mes and dashes of bitters. For a name, I kept with the Human Rocket's DEVO theme and named it after another of their songs -- Working in the Coal Mine.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2021/02/working-in-coal-mine.html

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • My homemade nocino dominated, but blended interestingly with the stone fruit flavors.
  • 4 stars with 1.25 oz blend + 0.25 oz Islay SM. 3 stars with 1.5 oz blend.
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yarm commented on 2/09/2021:

Unless someone changed it, it states a dash as does the link I provided. Why, do you think it needs an ounce?

Zachary Pearson commented on 2/09/2021:

Fred - I changed it after checking the link yesterday. Thanks,  Zachary

applejack commented on 2/12/2021:

What's the recommended type of scotch for this?  Based on the name, I woulda thought an Islay or something peated, but it's usually specified if that's the case. 

noksagt commented on 2/13/2021:

Per the blog post, Fred used Cutty Sark Prohibition, an affordable 100-proof blended scotch that has far more toffee than peat.

yarm commented on 2/14/2021:

In place of that, I recommend 1 1/4 oz blended Scotch + 1/4 oz smoky Islay Single Malt. But Cutty Sark Prohibition is amazing with a higher than average malt to grain whiskey ratio and a higher peat content than most blends for around $25/bottle, I believe.

sevyryelsdorn commented on 2/16/2021:

Wish I'd seen the above comment about 10 minutes ago. I made with 1.5 oz Famous Grouse and found it kind of flat. I added a smidge of Laphroaig 10 which improved it significantly.

yarm commented on 2/17/2021:

It's like a little salt in the soup or Jamaican rum/Rhum Agricole in the Daiquiri: a barspoon or so of smoky Islay Scotch makes things more dynamic.

Biff Malibu commented on 2/02/2022:

I endorse subbing in 0.25 oz of Ardbeg within the scotch contribution.

Dead Parrot Colada

1 1⁄2 oz Gin, Sipsmith
1⁄2 oz Aquavit
1⁄2 oz Blue Curaçao, Bols
1⁄4 oz Maraschino Liqueur, Luxardo
1⁄2 oz Lemon juice
1 1⁄2 oz Coconut Water
1⁄2 oz Rich simple syrup 2:1
Instructions

Blend with ice. Garnish with cherry and lemon wheel

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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That's Amore

1 1⁄2 oz Reposado Tequila
1⁄2 oz Campari
1⁄2 oz Dry vermouth, Dolin
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Braulio
Instructions

Stir with ice, serve in chilled glassware with orange twist

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Brynn Smith, Sotto, Los Angeles
Source reference

https://imbibemagazine.com/recipe/thats-amore-sotto-negroni/

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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Freshnet

1 1⁄2 oz Armagnac
3⁄4 oz Cynar (Fat)
1⁄4 oz Fernet (Gagliardo)
1⁄4 oz Green Crème de Menthe
4 ds Bitters, Angostura
Instructions

Long stir in OFD glass wiith ice, garnish with mint sprig and candied ginger on pick.

Notes

My crème de menthe is homemade, and based on a sweetened tincture.
Maybe a mint bitters can be replaced.

Cynar can be uped to 1 oz.

The drink can be served as a julep with crushed ice without the need of having the mix stirred before. But i have not a julep cup nor the patience to crush my ice without proper tools.

Picture of Freshnet
Yields Drink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Zachary Pearson commented on 2/05/2021:

What style of Armagnac do you recommend? More traditional or more cognac-like? Thanks,  Zachary

Pangolindo commented on 2/06/2021:

Hi,

More Armagnac like. As aged as you can afford without the need of an expensive one.

Mine seems to date back of 1987 as writen on the label, but i am not sure about that. Scarce informations are available on the bottle and internet.

Kind of dry spanish brandy.

I received the bottle as a gift from my brother in law.

Zachary Pearson commented on 2/06/2021:

So I'm drinking one of these right now, with Dartilongue 23 yr Armagnac, Cynar 70, Fernet Branca and Giffard Menthe Pastille. It's quite nice - well balanced, and to me it pays homage to some classics - it's like a Stinger x Art of Choke. Lovely herbal-spicyness with menthol topnotes, and rich enough without being sweet. Thanks for posting this.  Zachary

The Fixer

1 1⁄2 oz Rye, Russell's Reserve
1⁄2 oz Aquavit, Linie
3⁄4 oz Aromatized wine, Cocchi Barolo Chinato
1⁄2 oz Braulio
Instructions

Stir, strain into old fashioned glass with a large cube or sphere.

Yields Drink
Authenticity
Authentic recipe
Creator
Sam Johnson, Clover Club, Brooklyn, NY
Source reference

https://punchdrink.com/recipes/the-fixer/

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Gustin Gang

3⁄4 oz Gin
3⁄4 oz Sloe gin
1 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Cynar
2 ds Peychaud's Bitters
1 twst Lemon peel (As garnish)
Instructions

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

History

At Our Fathers, I decided to riff on the 1919 Cocktail utilizing dry and sloe gin as the two spirits (we were a gin bar after all). While I kept the Punt e Mes intact, I switched from molé to Peychaud's Bitters due to their working well with sloe's fruit notes. Moreover, I swapped the original's Benedictine for Cynar to pair with the sloe gin akin to Phil Ward's Lipspin. For a name, I thought about what else was happening around 1919 -- namely, gangs were gearing up for Prohibition. One famous Boston gang to work bootlegging into their operations was the Gustin Gang. The Gustin Gang was formed in the mid-1910s and by the 1920s began to dominate Boston's underworld. During Prohibition, they purchased rum-running boats that brought booze from international waters into South Boston where they supplied their South Boston speakeasy, the Sportlight, as well as other local establishments.

Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Frederic Yarm, Our Fathers, Allston, MA
Source reference

https://cocktailvirgin.blogspot.com/2018/03/gustin-gang.html

Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
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Bahama Mama A Moi

1 oz Dark rum, Appleton V/X (Or Demerara rum)
1⁄4 oz Overproof rum, Lemon Hart 151
1⁄3 oz Coffee liqueur, Kahlua
1⁄4 oz Vanilla liqueur (Nassau Royale)
1⁄3 oz Coconut liqueur (Clément Mahina)
3 oz Pineapple juice
3⁄4 oz Lemon juice
1 spl Grenadine
3 dr Bitters, Bittermens 'Elemakule Tiki
1 wdg Pineapple (Garnish)
Instructions

Combine all ingredients in a shaker with ice cubes. Shake.

Serve into a large glass. Garnish with a pineapple chunk (optional).

History

From the Peace and Plenty bar of Exuma Island in the Bahamas, a tribute to the Doc'.

Picture of Bahama Mama A Moi
Yields Drink
Year
1998
Authenticity
Altered recipe
Creator
Doctor of libation Lermon Rolle
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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Bitter Sweet Poison

2 oz Maple Canadian whisky, SAP56
1⁄2 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Lime juice
1⁄2 oz Maple syrup
2 oz Bitter lemon soda, Great Jamaican (to top)
4 dr Bitters, Angostura (as garnish)
1 spg Thyme (or rosemary, as garnish.)
Instructions

Shake, strain, old fashioned, large rock, top, stir gently, garnish with bitters and sprig.

Notes

Sprig may be dried.

Picture of Bitter Sweet Poison
© 2020 Pub Saint Pierre
Yields Drink
Year
2020
Authenticity
Authentic recipe
Creator
Pub Saint Pierre, Montreal, QC, Canada
Source reference

https://sap56.com/mixologist.html

Curator rating
Not yet rated
Average rating
Not yet rated
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