There's Always Money in the Banana Stand

1 oz Dark rum (Black rum)
1 oz Navy strength rum, Pusser's
1 oz Crème de Banane, Tempus Fugit
1⁄4 oz Allspice Dram, St. Elizabeth
1 1⁄2 oz Coconut cream
3⁄4 oz Lime juice
Instructions

Combine in a mixing tin, add crushed ice, blend, and pour into a tiki mug.

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4.5 stars
(5 ratings)
From other users
  • Save to make later
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As usual, went easy on the St. Elizabeth, about 4 mL. Dirty dump works too if you don't want to rinse your blender.

Rene Barbier

1 oz Cognac
1 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄2 oz Campari
2 ds Bitters (Jerry Thomas Decanter Bitters were what I used)
1 twst Lemon peel (As garnish)
Instructions

Stir with ice and strain into a cocktail glass. Garnish with lemon oil from a twist (or the whole twist)

History

When I attended Gary Regan's Cocktails in the Country retreat in 2015, I had my turn making drinks for everyone during the Organized Chaos session. In my 20 minute time block, I came up with 5 or 6 drinks on the spot with this one being my favorite, and it started by spying the bottle of Camus Cognac on the shelf. The direction I took was inspired by the Lucien Gaudin for I paired Campari with curaçao. In the Negroni-variation vein, I also thought of Phil Ward's 2005 Cocktails in the Country drink, the Cornwall Negroni that had Punt e Mes and bitters in the mix. For a name, I stuck with the Lucien Gaudin concept and dubbed this one after another fencer, Rene Barbier -- a Frenchman who medalled in the 1928 Olympics. I did not take down tasting notes during the melee, but I do recall Gaz commenting that "this is my sort of drink!"

YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Frederic Yarm, Loyal Nine, Cambridge, MA as created at Painter's Tavern in Cornwall on Hudson, NY.
Source reference

https://cocktailvirgin.blogspot.com/2015/05/rene-barbier.html

Curator rating
Not yet rated
Average rating
4 stars
(19 ratings)
From other users
  • Awesome! Used Angostura bitters
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Very good with high proof cognac, grand marnier and angostura.  5 stars.

Mike F commented on 1/31/2023:

Tasty! It's overall boozy, but with some lift from the curacao and enough bitterness from the Campari to balance the sweet vermouth.

Cloyingly sweet. The Campari and lemon struggle in vain against the double whammy of curacao and sweet vermouth. If you like your Manhattan with two cherries, this might fit your palate.

yarm commented on 11/12/2023:

I could see how if you used sweet vermouth instead of Punt e Mes that it would be sweet. Otherwise, it was Gary Reagan approved and has made a bunch of folks happy with nary a complaint about sweetness. True, not as dry as the Lucien Gaudin that was the inspiration.

The cocktail is certainly not cloying. The combination of Campari & Punt e Mes keeps the bitter profile front and center. I noted the result in the drink overall as "semi-sweet/semi-bitter" because neither dominates. I wonder if the other poster used a rather sweet triple sec/curacao rather than Pierre Ferrand, which is one of the drier offerings (although with still notable sugar, something like 180 - 200 g/liter depending on the source of the info.) Sweeter curacaos run in the 250-300+ g/liter range.

Interestingly, Punt e Mes is listed as 220 g/liter sugar while Dolin Sweet Vermouth is only 130 g/liter and Carpano Antica is similarly in the 130+ range. However, Punt e Mes has a more assertive bitter backbone and doesn't seem that sweet. For comparison, Campari is quite bitter but has 250 g/liter of sugar. As with acidity, bitterness counters sweetness, making the raw sugar content seem less than it is.

The Barricade

1 1⁄2 oz Cognac
1 oz Campari
1⁄2 oz Dry vermouth
1⁄2 oz Sweet vermouth
2 ds Orange bitters
1 twst Orange peel (as garnish)
Instructions

Build in chilled rocks glass, one big rock, garnish

YieldsDrink
Year
2020
Authenticity
Unknown
Creator
/u/CabelTheRed, reddit
Source reference

https://old.reddit.com/r/cocktails/comments/gwp9rx/happy_national_cogna…

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Split the base with bonded bourbon since I ran out of cognac; subbed Gran Classico. Very floral, some candied nuttiness (like those maple nut candies) in there, rather liked it!
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I dialed back the Campari for my husband, who is not a huge fan, and amped up each vermouth a bit so that there were equal parts Campari- dry-sweet. Still a strong Campari presence, but more pleasing to my particular crowd.

Witchy Ways

2 oz Manzanilla sherry, Lustau Manzanilla (Papirusa)
3⁄4 oz Pineapple juice
1⁄2 oz Mango puree
1⁄2 oz Strega
1⁄4 oz Honey syrup (1:1)
1 spg Mint (garnish)
1 sli Pineapple (garnish)
Instructions

Shakes all ingredients (except garnishes) with ice, strain into a old fashioned glass filled with crushed ice, garnish with a mint bouquet and pineapple wedge.

Notes

For the mango puree, I used Goya frozen unsweetened mango pulp. If using a sweetened puree, omit the honey syrup.

YieldsDrink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
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Maison Sherry Cobbler

3⁄4 oz Amontillado Sherry
3⁄4 oz Manzanilla sherry
3⁄4 oz Oloroso sherry
3⁄4 oz Pedro Ximénez Sherry
1⁄2 oz Lemon juice
1⁄2 oz Pineapple juice
3⁄4 oz Blueberry preserves
1⁄4 oz Demerara syrup (1:1)
1 bsp Allspice Dram, St. Elizabeth
Instructions

Shakes all ingredients with ice, strain into a stemmed pilsner or hurricane glass filled with crushed ice, garnish with berries (blackberries, picked blueberries), an orange slice and a mint bouquet.

Notes

The version in "Sherry: A Modern Guide to the Wine World's Best-Kept Secret" by Talia Baiocchi has only a barspoon of blueberry preserves. I made this with .5 oz of a housemade blueberry syrup and omitted the demerara.

YieldsDrink
Year
2015
Authenticity
Authentic recipe
Creator
Maxwell Britten, Maison Premiere, Brooklyn, NY
Source reference

"Brooklyn Bartender: A Modern Guide to Cocktails and Spirits," Carey Jones, Black Dog & Leventhal, 2016, p.261

Curator rating
Not yet rated
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Not yet rated
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Last Colony

1 oz Gin (London dry)
1 oz PInk grapefruit juice
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Maraschino Liqueur, Luxardo
Instructions

Shake and strain.

Notes

Bittersweet, juicy and slightly more complex than the Colonial.

Picture of Last Colony
YieldsDrink
Year
2018
Authenticity
Your original creation
Creator
Matthew Carver
Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
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Between the Devil and the Deep Blue Sea

1 1⁄2 oz Rum (White Overproof Jamaican)
1⁄2 oz Swedish Punsch
1⁄2 oz Apricot liqueur
1⁄2 oz Lime juice
1 sli Lime (as garnish)
Instructions

Shake with ice, strain into a cocktail coupe, and garnish with a lime wheel.

History

After spotting the Coronian with apricot and Swedish punsch in the Café Royal Cocktail Book, I took the flavors in a Daiquiri direction. Starting with the form of the Periodista, but instead of orange liqueur in the Periodista, I opted for Swedish punsch that I first discovered worked rather well with the punsch in the Havana Cocktail and for overproof Jamaican rum as the base spirit. As a name, I called this one the Between the Devil and the Deep Blue Sea after a book on the most unruly of Caribbean ports, old Port Royal in Jamaica.

YieldsDrink
Year
2020
Authenticity
Authentic recipe
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2020/06/between-devil-and-deep-blue…

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
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Had two out of work bartender friends over for some happy hour cocktails and we decided to give this a whirl.  Since the brands weren't specified here, I'll note that we tried this with Wray & Nephew and Rothman & Winter.  We all liked it, I thought it was sort of in "The Defend Arrack" vein.  Definitely balanced for the industry / cocktail nerd crowd, so I also tried it using .75 oz instead of .5 oz for the acid and modifiers, and we all thought that was an improvement--rounded off the rough edges of the rum's rubbery funk and petrol notes, with less of a boozy balance, and as one put it, "just made it more daiquiri-esque".

yarm commented on 6/20/2020:

The brands are those indeed and specified in the blog link. I love R&W apricot because it doesn't taste fake (natural + aroma chemicals added) like some major brands can. And while this was Wray & Nephew, using Rum Fire, Rum-Ba, or similar would be perfect here too I'm sure. I didn't fine tune the citrus level since it felt fine to me -- Swedish punsch is half sweet, apricot is full sweet, and the spirit is overproof and rough, so my calculation was 1/2 oz lime.

Golden Sour

2 oz Cachaça (Branca)
3⁄4 oz Lime juice
3⁄4 oz Simple syrup (Basil infused)
1 ds Bitters, Angostura
Instructions

Shake. Double strain to cocktail glass.

Picture of Golden Sour
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Why is the drink in the image so reddish? I would've expected a greenish drink based on the ingredients and volumes.

Jacques and Doris

1 1⁄4 oz Blended Scotch, Bank Note
3⁄4 oz Islay Scotch, Laphroaig 10
3⁄8 oz Cane syrup, Sirop JM
4 ds Peychaud's Bitters
1 ds Lavender bitters
1 rinse Suze
1 Grapefruit peel
Instructions

Stir all ingredients, strain into empty (no ice) old fashioned glass rinsed with Suze. Express grapefruit peel and discard.

YieldsDrink
Year
2015
Authenticity
Authentic recipe
Creator
Tyler Caffall, Fort Defiance, Brooklyn, NY
Source reference

"Brooklyn Bartender: A Modern Guide to Cocktails and Spirits," Carey Jones, Black Dog & Leventhal, 2016

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Backward's Point

2 oz Blended Scotch
3⁄4 oz Cynar
1⁄2 oz Sweet vermouth
Instructions

Stir. Strain to lowball with ice. Orange peel as garnish

YieldsDrink
Year
2017
Authenticity
Authentic recipe
Creator
Andrew Rice, Attaboy
Source reference

https://www.instagram.com/p/CBgVlocgMfO

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Also attributed as such in Sam Ross' Bartender's Choice app.

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