Hulk, Smash

1 oz Herbal liqueur, Green Chartreuse
1 oz Ancho Reyes Verde chile liqueur
1 oz Celery Root Liqueur, Apologue
1⁄2 Lemon
8 lf Mint
1 spg Mint
Instructions

Muddle half of a lemon in a shaking tin, add rest of ingredients (except mint sprig garnish), shake with ice, fine strain into an old fashioned glass filed with crushed ice, garnish with mint sprig.

YieldsDrink
Year
2018
Authenticity
Your original creation
Curator rating
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Average rating
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Something Ethereal

2 oz White port, Fonseca (Siroco)
1⁄2 oz Genepy, Dolin Genepy des Alpes
1⁄2 oz Apple liqueur, Briottet (Manzana de Verde)
1⁄4 Lemon
6 lf Mint
1 spg Mint (garnish)
Instructions

Muddle quarter of a lemon in a shaking tin, add rest of ingredients (except mint sprig garnish), shake with ice, fine strain into an old fashioned glass filed with crushed ice, garnish with mint sprig (and a green apple fan if you're feeling fancy).

Notes

Substitute .25 oz simple syrup plus a few pieces of muddled green apple if Manzana de Verde liqueur not available.

YieldsDrink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Cabana Club

1 1⁄2 oz Amontillado Sherry
1⁄2 oz Overproof rum, Plantation O.F.T.D.
1 oz Coconut Water
1 oz Coconut milk
1 oz Cream of coconut, Coco López
1⁄2 oz Absinthe, Pernod
1⁄2 oz Cinnamon syrup (see note)
Instructions

Shake hard, strain into tiki mug or coconut. Garnish with toasted coconut, grated nutmeg and an orchid.

Notes

To make the cinnamon syrup, break and toast two cinnamon sticks in a large saucepan. Add 4 cups of sugar and 2 cups of water. Bring to a boil, cover and let steep 20 minutes. Strain.

YieldsDrink
Year
2019
Authenticity
Authentic recipe
Creator
Yael Vengroff, The Spare Room, Los Angeles
Source reference

https://www.liquor.com/articles/cabana-club/

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Shot in the Arm

2 oz Scotch, Monkey Shoulder
1 oz Falernum, BroVo
3⁄4 oz Lemon juice
1 rinse Islay Scotch, Laphroaig 10
1 Lemon peel
Instructions

Shake all ingredients with ice for 15 seconds, strain into an old iced fashioned glass rinsed with Laphroiag 10 (or other peated scotch). Garnish with an expressed lemon swath.

Notes

BroVo Lucky Falernum is a much higher proof (70 proof), less sweet and strongly flavored liqueur than Velvet Falernum. I haven't tried it with Velvet, but you'd probably have to drop it to .75 oz with perhaps a barspoon of pimento dram to kick up the spice level.

YieldsDrink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Fruits of Your Labor

3⁄4 oz Apple brandy, St. George
3⁄4 oz Pineau des Charentes, Pierre Ferrand
3⁄4 oz Fino sherry, Lustau
3⁄4 oz Apple liqueur, American Fruits Bourbon Barrel Aged
1⁄2 oz Lemon juice
1⁄4 oz Honey syrup (1:1)
2 ds Apple bitters, Barkeep
1 spg Mint (garnish)
Instructions

Short shake all ingredients with ice, strain into an old fashioned glass filled with crushed ice. Garnish with slapped mint sprig.

YieldsDrink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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New Ceremony

1 oz Rye, Rittenhouse
1⁄2 oz Grapefruit liqueur, Combier Pamplemousse Rose
1⁄2 oz Byrrh
1⁄2 oz Dry vermouth, Dolin
1⁄4 oz Aperol
3 ds Orange bitters
1 Grapefruit peel
Instructions

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

History

Named after "New Ceremony" by Dry the River (https://youtu.be/qCJ22QQTWtM)

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Tonia Guffey, Dram, Brooklyn, NY
Source reference

"The Old-Fashioned: The Story of the World's First Classic Cocktail," Robert Simonson, Ten Speed Press, 2014, p.146

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Meh
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Le Mort d'Mezcal

1 1⁄2 oz Crema de mezcal, Del Maguey
1 oz Lime juice
3⁄4 oz Pineapple syrup (see notes)
1⁄4 oz Absinthe, Pernod
1⁄4 oz Suze
Instructions

Shake, strain, coupe.

Notes

For the pineapple syrup - 300 g pineapple juice, 150 g white sugar, pinch each of citric acid and salt. Bring to a boil and strain through a Chemex filter.

YieldsDrink
Year
2020
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
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Alcatraz

1 1⁄2 oz Añejo tequila
3⁄4 oz Oloroso sherry, Lustau
1⁄2 oz Suze
1⁄4 oz Mezcal, Del Maguey Vida
1 bsp Agave syrup
2 ds Bitters, Fee Brothers Aztec Chocolate
1 twst Orange peel (as garnish)
Instructions

Stir with ice, strain, chilled rocks glass. Express twist and garnish.

YieldsDrink
Year
2015
Authenticity
Authentic recipe
Creator
Christin Wagner, La Petite Grocery, New Orleans, LA
Source reference

Gaz Regan’s 101 Best New Cocktails

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Not yet rated
Average rating
4 stars
(13 ratings)
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Velvet Fog

1 1⁄2 oz Orange vodka, Belvedere Pomarancza
1⁄2 oz Lime juice
1⁄2 oz Falernum, Velvet Falernum
1 oz Orange juice
2 ds Bitters, Angostura
1 twst Orange peel (flamed, as garnish)
1 pn Nutmeg (grated, as garnish)
Instructions

Shake, strain into a coupe. Express twist through a flame and grate a little nutmeg.

YieldsDrink
Authenticity
Authentic recipe
Creator
Dale DeGroff
Source reference

The Essential Cocktail (2008) https://www.diffordsguide.com/cocktails/recipe/2038/velvet-fog

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4 stars
(2 ratings)
From other users
  • We've always enjoyed this cocktail — ★★★★
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This is way off. DeGroff published it (The Essential Cocktail, Dale DeGroff, 2008) as:
1.5 oz Orange Flavored Vodka (like Belvedere Pomarnacza)
1 oz Orange Juice
.5 oz Lime Juice
.5 oz Falernum
2 d. Ango
Shake. Strain. Chilled cocktail glass.
Flamed orange peel garnish.
Ground nutmeg for garnish.

1.25 Lime is really weird. Yours are not the proportions Difford's used either.

Thanks for the informative comment. Since the original submission purported to be an "authentic recipe" from DeGroff, I've curated this page to match the specs in his book. The Diffords link I've left under Reference leads to a page that records Difford's alterations (including his lime-heavy original that used to appear here) for those interested.

About That Time

1 1⁄2 oz Gin, Beefeater
1 oz Aromatized wine, Lillet Rose
1⁄2 oz Elderflower liqueur, St. Germain
1 oz Lemon juice
1⁄4 oz Honey syrup (1:1)
1 twst Lemon peel (as garnish)
Instructions

Shake, strain into wineglass, express peel and drop in.

YieldsDrink
Year
2018
Authenticity
Authentic recipe
Creator
Carey Jones and John McCarthy
Source reference

https://amzn.to/2YuWKAY

Curator rating
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