Marin Karin

1 1⁄2 oz Blanco tequila
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Suze
1⁄2 oz Dry vermouth
1⁄2 oz Lemon juice
1 bsp Agave syrup
2 ds Grapefruit bitters
Instructions

Shake, strain, up, no garnish.

History

Inspired by Rufus Grantham's “Suze You, Sir”, which has the same ingredients except for lemon juice and yellow Chartreuse.

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(16 ratings)
From other users
  • Made with El Tesero, Salers, Strega, and Ango orange bitters. Peppery and sweet, a nice balance that draws out nice things from the tequila.
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Brad Ballinger commented on 1/27/2021:

Thank you.  This is a very good cocktail that marries bitter, sweet, citrus and herbal. It's a lot of ingredients, but each matters. I especially like how the Suze is tempered by the lemon and agave. Used Arette blanco and Dolin Dry. Housemade grapefruit bitters.

Picasso in a Glass

1 1⁄2 oz Rye, High West Double Rye
1 t Fernet Branca
2 t Licor 43
2 t Sweet vermouth, Carpano Antica Formula
1 t Suze
1⁄2 oz Coffee
2 ds Bitters, Bitter Truth Orange
Instructions

Stir all the ingredients over ice, then pour into rocks glass with one large cube. No garnish.

Picture of Picasso in a Glass
Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Travis Bickel
Curator rating
Not yet rated
Average rating
4.5 stars
(5 ratings)
From other users
  • I increased the Liqor 43 to 3 teaspoons.
  • Nicely balanced. The coffee gives it a little bit of nuttiness, and the Fernet is a nice foil for the sweetness of the Licor 43. Four and a half stars if I could.
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Bitbia

1 1⁄2 oz Tequila
3⁄4 oz Luxardo Bitter Bianco
1⁄2 oz Grapefruit juice
1⁄2 oz Lime juice
2 ds Grapefruit bitters
1⁄2 oz Honey syrup
Instructions

Shake. Up. Strain to rocks glass. Grapefruit twist.

History

AmA for Sother Teague.

Yields Drink
Authenticity
Authentic recipe
Creator
Sother Teague
Source reference

An IG AmA

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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Fizz de Provence (Nico de Soto)

1 2⁄3 oz Dry vermouth, Noilly Prat Original Dry
2⁄3 oz Lemon juice
2⁄3 oz Simple syrup (shallot syrup--see Notes)
1 Egg white
2 t Olive juice (brine from jar of green olives)
1⁄2 t Vinegar (white-wine vinegar)
2 oz Soda water (to top)
1 twst Lemon peel (expressed and discarded)
Instructions

Dry shake; shake; double strain into empty collins or highball. Top with soda, express lemon peel.

Notes

For shallot syrup: toast 25g finely chopped shallot in dry pan. Add to saucepan with 125ml rich simple syrup. Heat on very low (barely simmering) for two hours, then cut heat and let sit overnight. Strain.

Yields Drink
Authenticity
Authentic recipe
Creator
Nico de Soto, Danico, Paris (France)
Source reference

https://www.theguardian.com/food/2020/dec/25/cocktail-of-the-week-fizz-…

Curator rating
Not yet rated
Average rating
Not yet rated
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Banana Alexander

1 1⁄2 oz Brandy
1 oz Heavy cream (half-and-half or whole milk works)
1 oz Crème de Banane, Giffard
1 twst Orange peel (as garnish)
1 pn Nutmeg (as garnish)
Instructions

Shake, double strain into a chilled glass. Garnish.

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Kaleb Cribb, Holeman and Finch, Atlanta, GA
Source reference

https://imbibemagazine.com/recipe/banana-alexander/

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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The 2020

1 1⁄2 oz Gin, Bombay Sapphire (rosemary-infused (note 1))
3⁄4 oz Crème de Violette
1⁄2 oz Averna (rosemary-infused (note 2))
1 oz Orange juice
1⁄8 oz Sherry vinegar (Columela Sherry Vinegar Solera 30 (note 3))
3 ds Aztec Chocolate bitters
Instructions

Add all ingredients into a shaker with plenty of ice, shake well, strain into a frozen coupe glass.

Notes

1. Get some fresh rosemary, place in a jar, add lots of gin, cover and let sit and "simmer" for a day or two. 2. Get some fresh rosemary, place in a jar, add lots of Averna, cover and let sit and "simmer" for a day or two. 3. The sherry vinegar. I found this particular "high performance" version a few years ago and it really makes a difference. You don't want "vinegar." Rather, you want a very flavorful Sherry Vinegar.

History

Christmas is in 2 days, I wanted something that makes no sense ...... i.e., expressive of 2020.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Swine & Roses

1 1⁄4 oz Rum (Barbados preferably)
1 1⁄4 oz Cognac
1⁄2 oz Falernum
2 ds Bitters, Angostura
2 ds Peychaud's Bitters
1 rinse Absinthe (As a rinse)
1 twst Lime peel (As garnish)
Instructions

Stir with ice, strain into a rocks glass rinsed with absinthe, and garnish with a lime twist on the edge of the glass.

History

Recently, I mentioned in an internet thread on the Corn'n'Oil about how there was an old Cognac-based one that distiller Richard Seale found in a 1911 book. The rum version has won out over time, but I had to imagine that the French brandy choice was the aristocrat's version as it was in America in the Julep and other drinks. Therefore, I wondered what it would be like as a split-base cocktail using both Cognac and Barbados rum, and the split base with rum reminded me of the rye-Cognac Sazeracs that I rather enjoy. Therefore, I took the riff in that direction by adding Peychaud's Bitters and an absinthe rinse to the mix, but I opted for a lime instead of lemon twist.
The original's name was derived from Deuteronomy 11:13-15, and after searching related Bible verses, I got frustrated in the hopes of finding something that worked. The name Swine & Roses popped into my head from the 1990 dance club hit "The Days of Swine and Roses" by the band My Life With the Thrill Kill Kult, and it seemed to flow.

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

https://cocktailvirgin.blogspot.com/2020/12/swine-roses.html

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Sweet and anise-y.
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Artur B commented on 1/02/2024:

A little boring. Easy sipping but no fun.

yarm commented on 1/03/2024:

Took that line from your dating profile?

drinkingandthinking commented on 2/21/2025:

Spicy Sazerac with a gorgeous color and Mr. Yarm never disappoints with his 80s darkwave/industrial music references. A 5 star for me.

Mountain Harvest

1 1⁄2 oz Pisco
1⁄2 oz Apple brandy, Lairds Bonded
3⁄4 oz Cardamaro
1 ds Bitters, Angostura
1 twst Lemon peel (as garnish)
Instructions

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

Yields Drink
Authenticity
Authentic recipe
Creator
Jacyara de Oliveira
Source reference

http://cocktailvirgin.blogspot.com/2020/05/mountain-harvest.html

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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Cabb

1 oz Apple brandy
1 oz Cynar
1⁄2 oz Bianco Vermouth
1⁄4 oz Branca Menta
Instructions

Stir, up, strain to cocktail. No Garnish.

Notes

Final recipe. From Sother Teague IG story.

Yields Drink
Authenticity
Authentic recipe
Creator
Sother Teague
Source reference

An IG story.

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
From other users
  • 4 ingredients create a complete different flavor for this cocktail — ★★★★★
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yarm commented on 7/30/2021:

Note: this is a room temperature non-diluted cocktail (Source: personal communication with Sother who pointed out that this is served as a Scaffa).

The Yellow Cocktail

3⁄4 oz Gin
3⁄4 oz Herbal liqueur, Yellow Chartreuse
3⁄4 oz Suze
3⁄4 oz Lemon juice
Instructions

Shaker with ice. Shake. Strain. Cocktail or Coupe.

Notes

If you find this too bitter, lower the amount of Suze and replace with gin.

History

This comes from Cravan, a bar/restaurant in Paris. First learned of it through a David Lebovitz video

Picture of The Yellow Cocktail
Yields Drink
Authenticity
Altered recipe
Creator
Cravan, Paris, France
Source reference

David Lebovitz

Curator rating
Not yet rated
Average rating
4 stars
(28 ratings)
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xiaobao12 commented on 10/25/2022:

Very good - herbal. The botanicals really come to the forefront.

yarm commented on 9/20/2024:

What was the original recipe and name of this drink before juice was added? The Punch article doesn't make it clear.

noksagt commented on 9/20/2024:

In French Moderne, Audoux said it was still equal-parts without the lemon juice and it is implied that the name did not change with the addition of juice.

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