Crye Baby

2 oz Rye, Bulleit
1⁄2 oz Caramel syrup
1⁄2 oz Cranberry juice
1⁄2 oz Lemon juice
Instructions

Combine all ingredients in a shaker. Shake it like you mean it. Double strain into a double rocks glass with a large ice cube.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Eran Shifferman
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Cotillion no. 2

1 1⁄2 oz Rum, Angostura 7 Year
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup (mandarin, see note)
1⁄4 oz Herbal liqueur, Yellow Chartreuse
Instructions

Shake all. Hard. Strain.

Notes

For the syrup: Bring to a near boil 400g mandarin puree, 300 ml water, 30g unpeeled, thinly sliced ginger, 5g star anise, 6g cinnamon, 300g brown sugar, 200g caster sugar, zest of 1 large lemon. Simmer for 10 min. Cool to room with solids. Fine strain. Add 7.5ml orange flower water.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Eran Shifferman
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Peg Leg — Rum, Grapefruit bitters, Lime juice, Simple syrup, Demerara syrup, Grapefruit peel
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The Sultan

1 oz Blended Scotch, Famous Grouse
1 oz Islay Scotch (Bunnahabhain 12)
3⁄4 oz Lemon juice
1⁄2 oz Honey syrup (Date honey, aka Silan)
1⁄2 oz Pomegranate juice (100%, NOT nectar)
1⁄4 t Orange flower water
Instructions

Combine all in a shaker and discipline the hell out of it. Double strain to a double rocks glass with a large ice cube.

Notes

1. Go easy on the peat
2. It's imperative to use both 100% dates and pomegranate. Anything else will be watery and poor in flavor
3. Be very careful with the orange flower water. It's a very dominant element and a shaky hand will kick the cocktail out of balance

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Eran Shifferman
Curator rating
Not yet rated
Average rating
Not yet rated
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Pearfect no. 2

2 oz Cognac, Louis Royer
3⁄4 oz Simple syrup (pear, see note)
3⁄4 oz Lemon juice
1 t Caramel syrup
Instructions

Combine all in a shaker and let it rip. Double strain into a Nick & Nora.

Notes

For the syrup: Bring to a light simmer 200ml water, 200g pear puree, 100g honey, 100g sugar, half tsp anise seeds, half black cardamom, a quarter tsp allspice, pinch salt. Chill to room. Strain. Add 5 ml vanilla extract, 1.25ml orange flower water

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Crazy Cherry

1 2⁄3 oz Gin, Tanqueray
1 2⁄3 oz Lemon juice
1⁄2 oz Maraschino Liqueur, Luxardo
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄2 oz Cherry syrup
1⁄2 oz Simple syrup
1 1⁄2 oz Soda water (to top)
Instructions

Combine all but the soda. Shake vigorously. Double strain into a Collins glass filled with finely crushed ice. Top with soda.

Notes

Make your own syrup from either fresh cherries (when in season) or frozen 90% puree

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Eran Shifferman
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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  • Gin-Gin Mule — Gin, Simple syrup, Ginger beer, Lime juice, Lime, Ginger, Mint

Pearfect no. 1

1 2⁄3 oz Cognac, Louis Royer
3⁄4 oz Simple syrup (pear, see note)
1⁄2 oz Lemon juice
2 t Gewurztraminer
1 t Caramel syrup
Instructions

Combine all in a shaker and shake with authority. Double strain into a coupe glass.

Notes

For the syrup: Bring to a light simmer 200ml water, 200g pear puree, 100g honey, 100g sugar, half tsp anise seeds, half black cardamom, a quarter tsp allspice, pinch salt. Chill to room. Strain. Add 5 ml vanilla extract, 1.25ml orange flower water

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Rye'n Gosling

3⁄4 oz Rye
3⁄4 oz Bermuda rum, Gosling's Black Seal
3⁄4 oz Orgeat
3⁄4 oz Lime juice
2 ds Aphrodite bitters, Dr Adam Elmegirab’s Aphrodite Bitters
1 sli Lime (garnish)
Instructions

Shake, strain, garnish.

Notes

Subbed 1 dash orange and 1 dash Angostura for Aphrodite bitters.

Yields Drink
Year
2019
Authenticity
Authentic recipe
Creator
Julian Goglia, The Mercury, Atlanta, Georgia
Source reference

https://www.gobourbon.com/the-most-romantic-whiskey-cocktail-to-make-on…

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
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Bitter Crush

1⁄2 t Sugar (to taste)
1 t Lemon juice
2 oz Aperol
1 1⁄2 oz Light rum
2 ds Orange bitters
1 twst Lemon peel (as garnish)
Instructions

Fill a highball glass with crushed ice. Dissolve sugar in lemon juice. Stir everything together and pour over ice. Garnish.

Notes

Could be improved upon. Not bad, but not stellar enough to make you want to make it again

Yields Drink
Year
2006
Authenticity
Authentic recipe
Creator
Unknown
Source reference

https://www.epicurious.com/recipes/food/views/Bitter-Crush-235782

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Kindred Cocktails commented on 2/15/2021:

Curated to remove an image from the source reference which was taken by a professional photographer and used without permission. Our apologies to the copyright holder.

The Sicilian Conquistador

1 1⁄2 oz Rum, El Dorado 12
1⁄2 oz Cynar 70
1⁄2 oz Amaro, dell'Etna
1⁄4 oz Falernum, Velvet Falernum
Instructions

Stir with Ice and serve in a chilled glass

Notes

If you don't have D'Ell Etna, I might try Lucano, Abano or another Amaro that isn't so heavy on the orange flavors.

History

I found the Italian Conquistador a bit too sweet and orangey for my taste, so modified for more complexity and less sweetness.

Yields Drink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
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Artur B commented on 3/07/2023:

Had only Angostura 7 y.o. and Amaro Lazzaroni - too dry for me, leans toward Fernet bitterness. Increasing sweet part next time.

Mixed up in Na… commented on 8/22/2026:

Used Planteray dark rum. Didn’t have dell’Etna amaro, Lucano, or Abano; B.T. Parsons’s book, AMARO, described Nardini & Segesta as being light on orange notes; flipped a coin; used Nardini: delicious.

Monk's Sanctum

1 1⁄4 oz Crème de Menthe, Giffard
3⁄4 oz Gin (St. George Botanivore)
1⁄2 oz Absinthe, Pernod
1⁄4 oz Herbal liqueur, Elixir Vegetal de la Grande Chartreuse
Instructions

Stir, strain into a chilled coupe.

Notes

If you don't have the Elixir Vegetal, I'd recommend using regular green Chartreuse but flipping the gin and Chartreuse volumes.

History

This is a riff on the old Anvil drink the Monk's Revenge. My goal was to mimic the texture and herbal flavors but in a different color palette.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
4 stars
Average rating
4.5 stars
(6 ratings)
From other users
  • Way too embarrassed to share the inexpensive subs I needed to use for this, but really enjoyed it nonetheless. Looking forward to revisiting the spec version!
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bkemp1984 commented on 5/14/2021:

Holy shit, this is surprisingly good. I was mostly optimistic going in but also thought it could taste really bad, but I love it. Didn't have Elixir Vegetal, because even in spite of loving Chartreuse and having been serve the Vegetal once, it's a bit steep for me. So I upped the regular Green Chartreuse to just under 1/2 oz but kept the gin the same instead of lowering it as suggested. Also used homemade creme de menthe with mint fresh out of the garden, very first I've made with it.

Craig E commented on 5/29/2021:

When I win the lottery, this is gonna be my mouthwash.

danoman89 commented on 4/21/2022:

I'd probably tone down the Creme de Menthe if I made again, but regardless, it's a very very good cocktail

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