Rum Raisin (Peña)

2 oz Light rum, Diplomatico Planas
1 oz Lemon juice
1⁄2 oz Agave syrup
1 bsp Fig preserves
Instructions

Shake, Strain, Garnish with Raisins

Notes

Any dry Spanish style rum will probably work fine. I would fine strain this one.

Yields Drink
Authenticity
Authentic recipe
Creator
Emmanuel Peña, National Diplomático Brand Ambassador
Source reference

https://vinepair.com/articles/these-rum-cocktails-reimagine-the-spirit/

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Very good, worth making again. Used Flor de Cana 4 and TraderJoe's Fig Butter.
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dustinw84 commented on 12/19/2020:

I thought that this was astoundingly good for how simple it is. I'll definitely make again. Edit-on second try, added a scant barspoon of allspice dram. Also delicious.

The Dickensian Villain

1 oz Rye
1 oz Pineapple rum, Plantation Stiggins' Fancy
1⁄4 oz Grenadine
1 bsp Fernet Branca
1 Orange peel (As Garnish)
Instructions

Build over a large cube in an old fashioned glass. Express twist over drink and discard.

Yields Drink
Authenticity
Authentic recipe
Creator
Danielle Crouch and Allan Katz, Here's Looking At You, Los Angeles, California
Source reference

https://imbibemagazine.com/recipe/dickensian-villain-winter-cocktail/

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Replaced the Fernet with Sfumato Rabarbaro, resulted in a much more balanced and subtle flavor.
  • I like where this one is going, but the grenadine/fernet combo gets a little cough-syrupy for me. Worth a try though.
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Victory

1 oz Dry vermouth
1⁄2 oz Sweet vermouth
3⁄4 oz Lemon juice
1⁄2 oz Orange juice
1⁄2 oz Grenadine
Instructions

Shake with ice, strain into coupe

Yields Drink
Authenticity
Authentic recipe
Source reference

Solmonson & Solmonson, "The 12 Bottle Bar"

Curator rating
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Average rating
4 stars
(5 ratings)
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biotsrama commented on 7/12/2021:

4 stars with the addition of 0.25 oz St. Germain

Caveat Emptor

1 oz Rum (Plantation OFTD)
1 oz Sherry, Lustau East India Solera (See notes for a substitute sherry)
1⁄2 oz Bénédictine
1⁄2 oz Cynar
1 ds Bitters, Bittermens Xocolatl Mole
1 rinse Campari (Glass rinse)
1 twst Grapefruit peel (As garnish)
Instructions

Stir with ice, strain into a Campari-rinsed cocktail coupe, and garnish with a grapefruit twist.
(*) An Amontillado or Oloroso will work here in a pinch but will come across as a little drier and lacking light raisiny notes. Lustau's cream sherry is a mix of Oloroso with a little Pedro Ximenez.

History

I recalled Maks Pazuniak's Warning Label from the 2011 Beta Cocktails book and was inspired to riff on it. I subbed out the 151 proof Demerara rum and Punt e Mes for Plantation OFTD and Lustau's East India Solera Sherry, respectively, for starters. I also split the Cynar with Benedictine as drinks like the Filthy Rich and Chachita were still fresh in my mind. Finally, instead of the grapefruit bitters, I utilized mole bitters and replaced the grapefruit notes by swapping out the lemon twist with a grapefruit one, and I kept Maks' original Campari rinse intact.

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

https://cocktailvirgin.blogspot.com/2020/12/caveat-emptor.html

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • 4.5 - didn't have grapefruit peel
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SmokeyMoses commented on 7/15/2022:

Huge fan of the Warning Label but this variation skewed a tad sweet for me, would consider either paring back the Benedictine or using a drier sherry.

Argyll

1 1⁄4 oz Highland Scotch
1⁄4 oz Honey syrup
1⁄4 oz Rich demerara syrup 2:1 (2:1, scant)
3 3⁄4 oz Chamomile (tea)
1⁄2 oz Cream (lightly whipped, floated)
1 ds Islay Scotch (spritzed, as garnish)
2 Chamomile (floated, as garnish)
Instructions

Build in a tempered 6 oz glass, topping with floated cream. Spritz Islay Scotch for aromatic garnish, and float chamomiles.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
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Jim Jacobs

1 1⁄4 oz Bourbon
1⁄4 oz Demerara syrup
3 3⁄4 oz Rooibos tea (rooibos-chai blend)
1⁄2 oz Cream (lightly whipped, as float)
1 lf Mint (as garnish)
Instructions

Build in a 6 oz tempered glass, topping with floated cream, and garnishing with a floated woken mint leaf.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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  • The Snowball — Brandy, Apple brandy, Prosecco, Crème de Cacao, Chocolate bitters, Corn milk, Egg white, Cocoa powder

Gin Jacob

1 1⁄4 oz Gin, Hendrick's
1⁄4 oz Mint syrup
3 3⁄4 oz Mint Tea
1⁄2 oz Cream (lightly whipped, as float)
1 lf Mint (as garnish)
Instructions

Build in a 6 oz tempered glass, topping with floated whipped cream, and garnishing with a floated woken mint leaf.

History

Mint version of the Duke of Suffolk.

Yields Drink
Year
2019
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
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Fleming Fizz

1 1⁄2 oz Blended Scotch
3⁄4 oz Lemon juice
3⁄8 oz Honey syrup (See "notes" below on this and the ginger syrup)
3⁄8 oz Ginger syrup
2 oz Sparkling white wine
1⁄8 oz Islay Scotch, Laphroaig 10 (As a float)
1 twst Lemon peel (As garnish)
Instructions

Shake the first four ingredients with ice and strain into a flute glass with 2 oz of sparkling wine. Float 1/8 oz Laphroaig 10 Year and garnish with a lemon twist.

Notes

It will work as 3/4 oz of a ginger-honey syrup. Originally made with 1/2 oz honey syrup with 1/4 oz of our housemade zippy-intense ginger syrup, but with a less intense ginger syrup, using 3/8 oz of each will work.

History

I was inspired by the Penicillin and various riffs including a Flip, and I wondered why there were no smoky sparkling cocktails that I could think of. Therefore, I merged the Penicillin with the French 75 to make an elegant wintery libation. Finally, I named this the Fleming Fizz after the Scottish scientist who discovered the drug back in 1928, Alexander Fleming.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Frederic Yarm, Russell House Tavern, Cambridge, MA
Source reference

https://cocktailvirgin.blogspot.com/2015/02/fleming-fizz.html

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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Lima Sour

2 oz Pisco, Barsol (Mosto Verde)
1⁄2 oz Maraschino Liqueur, Luxardo
3⁄4 oz PInk grapefruit juice
3⁄4 oz Lime juice
3⁄4 oz Simple syrup
1 twst Lemon peel (Garnish)
Instructions

Blend with 6 Oz of ice. Serve with straws

Yields Drink
Year
1947
Authenticity
Authentic recipe
Creator
Jerry Hooker
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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H.S.L. Special

1 1⁄6 oz Amaro Montenegro
1⁄2 oz Crème de mure
5⁄6 oz Lime juice
1⁄4 oz Simple syrup
1 ds Absinthe, Absente 55%
1 Blackberry (sugar dusted as garnish)
Instructions

Shake, Rocks, big cube.

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Hayden Scott Lambert, Above Board, Melbourne, Australiia
Curator rating
Not yet rated
Average rating
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