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

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  • Debole & Tallawah — Overproof rum, Contratto Aperitif, Herbal liqueur, Bitter lemon soda, Orange
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The Extra Mile

3⁄4 oz Bourbon
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Aromatized wine, Lillet
3⁄4 oz Ancho Reyes Verde chile liqueur
1 ds Orange bitters, Regans' orange bitters
Instructions

Stir, strain, up

Yields Drink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Interesting and tasty but not focused. Subbed Dimmi for Lillet for extra bitterness. Needs a different bitters to give the weird flavor combo a throughline.
  • Much better balanced than I might have expected!
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Rum Balans

1 oz Jamaican rum, Appleton (Signature Estate Rum)
3⁄4 oz Maraschino Liqueur
1⁄2 oz Allspice Dram
1⁄4 oz Coconut rum (Used Koloa Kaua)
1 twst Orange peel
1 pn Nutmeg (freshly ground)
Instructions

Stir all ingredients with ice and strain into cocktail glass. Express orange and drop into glass. Add shaved nutmeg.

Picture of Rum Balans
Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Reed Sandridge, Cocktail Crafting, Washington, DC
Source reference

@cocktailcrafting

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Secret Saba

1 1⁄2 oz Rye, Rittenhouse 100
3⁄4 oz Cognac
3⁄4 oz Moscatel Sherry
1⁄2 oz Fernet Branca
Instructions

Short stir (a 10 count), strain into a chilled coupe.

Notes

The cognac should be an older style with some sweetness, color and boise. For the sherry, use something darker, not a Chipiona. I used Valdespino - the one with the gorgeous orange label.

History

Started out as a Toronto riff. I love a rye/cognac split base, and the sherry was at hand. It just took the realization that too much dilution makes the Fernet overly medicinal.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
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Parisian Blonde

1 oz Curaçao, Pierre Ferrand Dry Curaçao
1 oz Añejo rum
1 oz Cream (see note)
1 pn Cinnamon (as garnish)
Instructions

Stir the rum and curacao, strain into a chilled coupe. Float cream, garnish.

Notes

To make the cream, combine 6 oz heavy cream and 1 oz 2:1 Demerara syrup. Whip until slightly thickened but pourable.

History

Adapted from a Savoy drink (1/3 ea rum, cream and curacao shaken) by Erik Ellestad.

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Erik Ellestad
Source reference

Smuggler's Cove, pg 174

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Pearly Queen

2 oz Vodka, Ketel One
1⁄2 oz Pear liqueur, Clear Creek
3⁄10 oz Herbal liqueur, Yellow Chartreuse
3 ds Bitters, Bittermens Hopped Grapefruit
Instructions

Ice in a shakers. Ingredients. Stir well. Strain.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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The Midnight Tryst

1 oz Mezcal (Cenizio Colonial)
1⁄2 oz Reposado Tequila (El Mayor)
1⁄4 oz Ancho Reyes Verde chile liqueur
1⁄4 oz Licor 43
1⁄2 oz Honey syrup (equal parts Mike's hot honey and water)
1⁄2 oz Lime juice
2 ds Chocolate bitters (Woodford Reserve)
2 ds Bitters, Scrappy's (Bergamot bitters)
Instructions

Shake and strain into a lowball glass with a large ice cube. Garnish with an edible flower

Picture of The Midnight Tryst
Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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More Cacao Bell

1 1⁄2 oz White Crème de Cacao, Giffard
1 1⁄2 oz Whiskey (Seven Stills - Gigawatts or another with rich, malty overtones)
2 ds Peychaud's Bitters
2 oz Bitters, Bitter Truth Chocolate
1 twst Lemon peel (as garnish)
Instructions

Stir. Pour over large rock.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Amoxicillin

2 oz Blended Scotch
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Ginger syrup (2:1, sugar:ginger juice)
3⁄4 oz Lemon juice
6 Islay Scotch (garnish, 6 sprays from atomizer)
1 sli Lemon (garnish)
Instructions

Shake all ingredients (except garnishes) with ice, strain into iced old fashioned glass. Garnish with 6 atomizer sprays of peated scotch and lemon wheel.

History

Creation date is a guess based on looking at the page's HTML code and the timestamps in the directory paths.

There are several other Penicillin riffs floating around with the same name, including those with bases of oloroso sherry, agave (tequila/mezcal split), and American whiskey (bourbon and rye).

Yields Drink
Year
2017
Authenticity
Authentic recipe
Creator
Chris Yamka, Seattle
Source reference

https://punchdrink.com/recipes/amoxicillin/

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
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Teonas commented on 1/29/2021:

Not bad, but lacks depth--needs either a significantly peatier scotch as the base or a significantly beefier ginger syrup.

Vermouth Cocktail (Hello Stranger)

2 oz Sweet vermouth (Spanish)
1⁄4 oz Brandy
1⁄4 oz Passion fruit syrup
2 sli Lemon (as garnish)
1 spg Thyme (as garnish)
Instructions

Build over crushed ice and swizzle. Garnish.

Yields Drink
Year
2021
Authenticity
Authentic recipe
Creator
Summer-Jane Bell, Hello Stranger, Oakland, CA
Source reference

https://imbibemagazine.com/recipe/vermouth-cocktail-hello-stranger/

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