Diamonds & Pearls

1 oz Gin, Hendrick's
1 oz Aromatized wine, Lillet Blanc
1⁄2 oz Coconut syrup (Monin)
4 Blackberry (muddled)
Instructions

Muddle blackberries with coconut syrup. Add other ingredients and shake very well. Strain into a coupe. Garnish with a skewered blackberry.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Charlotte Voisey
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
From other users
  • Really unique and interesting. I made my own coconut syrup with cream of coconut and shredded coconut boiled with water and found that doubling the gin with a local floral gin made it even better. — ★★★★★
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Daintily! Daintily!

1 1⁄2 oz Cream
3⁄4 oz Nardini Mandorla
3⁄4 oz Bergamot liqueur, Italicus
1⁄2 oz Orange juice
1⁄2 oz Crème de Menthe, Giffard
1 twst Orange peel (as garnish)
Instructions

Dry shake (use the spring off a Hawthorne strainer for max aeration), shake, strain into a small chilled tulip glass. Twist and discard.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Zachary Pearson
Source reference

https://www.dailymotion.com/video/x31l7xo

Curator rating
Not yet rated
Average rating
Not yet rated
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cpencis commented on 5/14/2023:

deserves multiple stars just for the reference... damn brillaint. Not sure I'm going to make it but what a reference.

Mutt City

2 oz Rye
1 oz Sweet vermouth
1⁄2 oz Crema de mezcal
1⁄4 oz Damiana Liqueur
1⁄2 oz Water (Very cold)
1 ds Orange bitters
1 ds Bitters, Angostura
2 ds Bitters, Bitter Truth Chocolate (Xocolotl mole or similar)
1 twst Lemon peel (as garnish)
Instructions

Build in chilled mixing glass. Stir to combine, and strain into chilled cocktail glass. Garnish with a wide strip of lemon peel.

Notes

This may seem like a lot of bitters to dash in, but they help pick up what you lose by swapping crema de mezcal in for the Amer Picon.

History

Created for my youngest brother’s wedding, this recipe combines his love of whiskey, mezcal and Manhattans in a riff on a riff, by way of the Creole cocktail.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Nicholas L. Hall, Houston, TX
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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The Freshmaker

1 1⁄2 oz Pineapple rum, Plantation Stiggins' Fancy
1 oz Pineapple juice (acid corrected, see note)
3⁄4 oz Crème de Menthe, Giffard
1⁄2 oz Pear eau de vie (unaged)
Instructions

Shake and double strain into a chilled coupe.

Notes

Take 1.5 ounces of pineapple juice and add 1/4 tsp citric acid. Shake to dissolve. Yes I know you're only going to use 1 oz of this but it makes the math work.

History

This is literally pear/pineapple baby food crossed with an idea to sprinkle creme de menthe on pineapple sherbet out of a Louisiana Cookery book published back in the 40's that among other things, had recipes for porpoise (considered eating high on the hog) and owls.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
Not yet rated
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Tarzan

1 oz Gin
1 oz Campari
1 1⁄2 oz Pineapple juice
1⁄2 oz Simple syrup
1⁄2 oz Lemon juice
2 oz Soda water
1 wdg Orange (as garnish)
Instructions

Shake and strain into an ice filled collins glass. Top with soda water and garnish with orange wedge.

Notes

Absolutely delicious and refreshing drink.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Zachary Gelnaw-Rubin, Dutch Kills, NY
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Séquito

2 oz Añejo rum, Bacardi 8
1 oz Orange juice
1⁄2 oz Lime juice
1⁄2 oz Grenadine (Giffard suggested)
1⁄4 oz Crème de Banane (Giffard suggested)
1 sli Lime (as garnish)
Instructions

Shake all the liquid ingredients with ice and fine strain into a chilled coupe. Garnish with a slice of lime.

History

Canadian 2018 BACARDÍ LEGACY winner

Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
Sabrina Mailhot, The Coldroom, Montreal, Canada
Source reference

https://www.diffordsguide.com/cocktails/recipe/4404/sequito

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Tangy. Maybe a little sweet.
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The River and Death

1 oz Blanco tequila
1 oz Amontillado Sherry
3⁄4 oz Ramazzotti
1⁄4 oz Ancho Reyes Verde chile liqueur
1 ds Bitters, Bittermens Xocolatl Mole
1 twst Orange peel
Instructions

Stir, strain, express and discard

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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flickerdart commented on 5/07/2021:

Accidentally made it with more Ramazzotti than intended...preferred that to the recipe as printed. 

bza commented on 5/09/2021:

Did you just do 1oz or did you add more? I worry it would bury the poblano.

Creole Poet

1 1⁄2 oz Gin
1 oz Dry vermouth
1⁄4 oz Bénédictine
1⁄4 oz Amer Picon
2 ds Orange bitters
1 twst Lemon peel (As garnish)
Instructions

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

History

Inspired by an obscure recipe for a Brooklyn made with gin, I began thinking about the structure. I selected the Poet's Dream as a Martini riff starting place and merged the modifying liqueurs with the Creole Cocktail with its Picon and Benedictine. For a name, I kept it simple with the Creole Poet.

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

https://cocktailvirgin.blogspot.com/2020/09/creole-poet.html

Curator rating
4 stars
Average rating
4 stars
(13 ratings)
From other users
  • Made with Gordon's and Amer Boudreau. Reminds me of the Nightingale. This is really well crafted,
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Gin Atomic

3 lf Basil
2 oz Gin, Beefeater
1 oz Elderflower liqueur, St. Germain
1⁄2 oz Lemon juice
2 ds Lemon bitters (optional)
4 oz Tonic water (Thomas Henry, to top)
1 twst Lemon zest (for garnish)
Instructions

Lighlly muddle the basil leaves. Add ingredients apart from tonic water and shake with ice. Strain into an ice-filled Collins glass and top up with tonic water. Granish with a lemon twist.

Yields Drink
Year
2007
Authenticity
Authentic recipe
Creator
Brendon Mainini, The Ambassador Bar, San Francisco, USA
Source reference

https://www.diffordsguide.com/cocktails/recipe/2668/gin-atomic

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Need to try again.
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drinkingandthinking commented on 8/27/2022:

Go heavy on the basil and light on the tonic. Even better with a splash of aperol on top. Very refreshing!

September 26th

1 oz Apple brandy (bonded)
1⁄2 oz Cardamaro
1⁄2 oz Coffee liqueur (used Don Ciccio & Figli Concerto Barley and Espresso liqueur)
1⁄4 oz Herbal liqueur, Green Chartreuse
1 ds Vanilla extract (homemade)
4 ds Bitters, Bittermens Xocolatl Mole
2 ds Bitters, Angostura Orange
Instructions

Mix all ingredients with ice, pour over a large cube.

History

Created by Molly Okuneff and Reed Sandridge

Yields Drink
Year
2020
Authenticity
Unknown
Creator
Molly Okuneff and Reed Sandridge
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
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Hubajube commented on 1/18/2025:

Not sure I'm digging the coffee in here. Might try it again with nocino.

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