Teton Tanya

1 oz Aperol
1 oz Cynar
1 oz Rye
1 ds Becherovka (spritz to finish)
1 twst Orange peel (as garnish)
Instructions

Stir and Strain into a rocks glass over a single large ice cube and garnish. Garnish: spritz of Becherovka, orange peel

Yields Drink
Year
2019
Authenticity
Authentic recipe
Creator
Collin Nicholas, G-Love, Portland, Oregon
Source reference

https://imbibemagazine.com/recipe/teton-tanya-boulevardier/

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stirred commented on 4/14/2025:

Solid, though a bit sweet with the stock proportions. I would reduce the Aperol and Cynar by equal amounts. In this case, I just added more Rye, but next time would start with 1/0.5/0.5, perhaps 1/0.75/0.75 if I wanted something sweeter.

Saffron Fizz

2 1⁄4 oz Saffron Gin, Gabriel Boudier
3⁄4 oz Honey syrup (1:1, tangerine peel infused)
1 oz Lemon juice
3⁄4 oz Egg white
1⁄2 oz Cream
2 oz Soda 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). Garnish with some microplaned tangerine or orange zest, and/or a few saffron threads if you're feeling extravagant.

Notes

For the tangerine peel infused honey syrup, I sous vide 8 oz honey (acacia or wildflower), 8 oz water and the peel of a tangerine (or half an orange) at 135 degrees for 2 hours. Given the amount of shaking in this drink, you could also just use regular honey syrup and put a few swaths of tangerine or orange peel in the tin before shaking.

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

1 oz Applejack, Lairds 100 proof
1⁄2 oz Allspice Dram, St. Elizabeth
1⁄4 oz Cranberry juice (Unsweetened)
1⁄4 oz Maple syrup
1 ds Bitters, Angostura
Instructions

Stir with ice, strain into cocktail glass.

Notes

Allspice forward, cranberry maple apple in the background

Yields Drink
Authenticity
Your original creation
Creator
Matthew Carver
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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Curfew

1 oz Pineapple juice
1 oz Mastika (Skinos)
1 oz Lime juice
1⁄2 oz Grappa (Nardini 60%)
1⁄2 oz Cuban rum, Havana Club 3
1⁄2 oz Beer Syrup
1⁄4 oz Yuzu juice
Instructions

Shake, strain, coupe.

Notes

Beer syrup: Lager or pils beer kind (or not...maybe ipa could be funky)+ Same part sugar. Water bath (no need to heat, just warm water). Bottle.
It's pretty stable, mine has 6 months at least.
It imparts apple kind of flavor and a bit of acidity.
High proof grappa brings white chocolate.

History

Just came back from Greek islands.
And bought first bottle of Mastika as well as metaxa 5.

The drink is tropical and very sour.
Mastika and pineapple mix well together.
Maybe Mastika could be increased by 1/4 or more.

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
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Irish Goodbye

1 1⁄2 oz Irish whiskey
1⁄4 oz Coffee liqueur, Galliano Ristretto
1⁄4 oz Cynar
1 bsp Demerara syrup
1 ds Bitters, Bittermens Xocolatl Mole
1 Coffee bean (stirred)
1 twst Lemon peel (expressed and inserted)
Instructions

Stir, strain, big rock, twist.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
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Cherry Almond Gallette

2 oz Bourbon, Bulleit
3⁄4 oz Cynar
1⁄4 oz Cherry Liqueur, Rothman and Winter
1⁄3 oz Orgeat
2 ds Bitters, Fee Brothers Black Walnut
Instructions

Stir, strain into a cocktail glass.

Yields Drink
Authenticity
Your original creation
Creator
Luv4music
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • A bit sweet
  • made with orange fig bitters. delisc.
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Lousã Special

1 oz Bourbon
1 oz Bianco Vermouth
1 oz Beirao
Instructions

Combine in shaker with ice. Stir. Serve straight up.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Tom Marrion
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Cynarita

1 1⁄2 oz Blanco tequila
1⁄2 oz Campari
1⁄2 oz Cynar
1 Lemon peel
Instructions

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

Notes

I personally prefer this with a grapefruit swath rather than lemon, but to each their own.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Michael Madrusan, The Everleigh, Fitzroy, Melbourne, VIC, Australia
Source reference

"A Spot at the Bar," Michael Madrusan & Zara Young, Hardie Grant Books, 2016, p. 49

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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drjones commented on 7/03/2024:

It's a nice riff on a Negroni with less Campari, which I prefer, and swapping in Cynar for the sweet vermouth. I used Ocho Plata tequila which complimented the bitterness of the Amari & a lemon twist. I'll try the grapefruit twist next time as suggested & since it pairs well with agave.

Everything's gonna be alright

1 1⁄2 oz Cognac (Camus île de Ré)
3⁄4 oz Pineapple juice
1⁄3 oz Herbal liqueur, Chartreuse (MOF* 45%)
1⁄3 oz Averna
Instructions

Build and serve in rock glass stir a bit, serve.

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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drinkingandthinking commented on 1/16/2022:

pretty good - I had different VS cognac and had to use regular chartreuse. I opted to use yellow for a mellow flavor and it was nice and smooth. Have to find the 45% for a bit more bite to it.

Diamonds & Spades

1 1⁄2 oz Fernet Branca
1 1⁄2 oz Campari
1⁄2 oz Simple syrup
7 ds Peychaud's Bitters
1 pn Salt (or 2-5 drops of a 1:4 saline solution)
1 rinse Absinthe
1 twst Lemon peel (Oils as garnish)
Instructions

Dissolve salt in simple syrup, add rest save for the absinthe and lemon peel, stir with ice, and strain into an absinthe-rinsed rocks glass. Twist a lemon peel over the top and discard.

History

For my shift drink at work one night, I thought about our amari collection and considered taking the Ferrari (50:50 Fernet-Campari) shot in a New Orleans direction. Given that Boston's love of the Sazerac is frequently traced back to Sazerac evangelist John Gertsen at No. 9 Park followed by Drink (where he hosted Sazerac Sundays), I thought about the New Orleans bar where he learned to love them -- Tujagues. That restaurant name made me think of "Two Jacks" as in playing cards, and the one red ingredient and one black ingredient made me hone in on card suits for a name. In the end, Diamonds & Spades won out over the Clubs & Hearts.

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

https://cocktailvirgin.blogspot.com/2018/02/diamonds-spades.html

Curator rating
Not yet rated
Average rating
4.5 stars
(11 ratings)
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