Bowie Intro

2 Cherry, Luxardo (muddled)
1 1⁄4 oz Japanese Whisky, Suntory Toki blended
1⁄2 oz Crème de Banane
1⁄4 oz Aquavit, Krogstad
3⁄4 oz Lemon juice
1⁄2 oz Rich demerara syrup 2:1
1 Cherry (as garnish)
Instructions

Muddle cherries in a shaker. Add other ingredients and shake. Double strain into a Collins with crushed ice. Cherry or lemon bullseye garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Chaim Dauermann, The Up & Up, New York, New York (USA)
Source reference

https://www.themanual.com/food-and-drink/best-banana-liqueur-cocktail-r…

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Average rating
4 stars
(6 ratings)
From other users
  • I get artificial sour-apple flavor.
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BamBoozled commented on 10/11/2020:

Super-solid. It's got rich, complex flavor. Used Bushmills Irish whisky instead of Japanese whisky and luxardo cherries. 

yarm commented on 3/29/2023:

Article's attribution is "Created by Chaim Dauermann, The Up & Up, New York City"

Craig E commented on 3/29/2023:

Thanks @yarm, curated to add creator and clean up the entry a bit.

Pololu

2 oz Gin
1 oz Brandy
1⁄2 oz Orange Curaçao
1 oz Pineapple juice
2 ds Orange bitters, Regans' orange bitters
1⁄2 oz Cream of coconut
6 oz Ice (crushed)
Instructions

Blend, pour unstrained into a Tiki mug.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Craig (Dr. Bamboo)
Source reference

http://www.kaiserpenguin.com/tdn-gin-wrap-up/

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yarm commented on 2/29/2024:

Since it's a Painkiller riff, I'm assuming Coco Lopez sort of sweet since it's the only real sugar source to balance it all.

Shawn C commented on 3/01/2024:

Thanks. From what I can tell, "coconut cream" has far too often been used interchangeably with cream of coconut. Smuggler's Cove's "coconut cream" recipe has probably contributed a lot to the confusion. Ironically, the SC recipe is not nearly as rich in coconut fat as a coconut cream would be, or even Coco Lopez or Coco Real cream of coconut.

Clean Slate

1 oz Manzanilla sherry
1 oz Bianco Vermouth
1⁄4 oz Salers Gentiane
2 ds Bitters (Scrappy's Orleans, or Peychaud’s)
Instructions

Stir with ice, strain into a chilled tulip or port glass. Garnish with nasturtium or other edible flower.

Yields Drink
Authenticity
Authentic recipe
Creator
Jermaine Whitehead, Deep Dive, Seattle, WA
Source reference

https://imbibemagazine.com/low-alcohol-cocktail-clean-slate-cocktail/

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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NATO Accord

3⁄4 oz Bourbon, Buffalo Trace
3⁄4 oz Calvados, Berneroy (Fine)
3⁄4 oz Rum, Zacapa 23
3⁄4 oz Swedish Punsch
1 rinse Mezcal
1 ds Bitters, Bitter Truth Jerry Thomas’ Own Decanter
1 Lemon peel (garnish, flamed)
Instructions

Stir with ice, strain into a chilled coupe or Nick & Nora glass. Garnish with a flamed lemon swath.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Matt Seiter, Sanctuaria, St. Louis, MO
Source reference

"Sanctuaria: The Dive Bar of Cocktail Bars," Matt Seiter, Nectar Media Group, 2012, p.107

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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  • The Soother — Cognac, Jamaican rum, Orange Curaçao, Apple juice, Simple syrup, Lemon
  • Cubed Old Fashioned — Cognac, Rum, Rye, Bitters, Orange bitters, Simple syrup, Orange peel, Brandied cherry
  • American Gumption — Bourbon, Applejack, Maraschino Liqueur, Bitters, Orange bitters, Demerara syrup, Orange peel
  • Double-Barrel Julep — Bourbon, Bitters, Rum, Peach liqueur, Demerara syrup, Mint
  • Grassy Stuff — Brandy, Corn Whiskey, Apricot liqueur, Maraschino Liqueur, Orange flower water

The Andy

2 oz Mezcal, Del Maguey (Del Maguey Vida)
3⁄4 oz Cherry Liqueur, Luxardo
1⁄2 oz Cognac
3⁄4 oz Grapefruit juice (Ruby Red)
Instructions

Shake all ingredients with ice, strain into a frozen coupe glass.

History

See the story in "Reference." Andy Ratcliff was my bartender at The Baxter Inn in Sydney. Andy posted that recipe for the Gloom Lifter and I've been messing around with it for a few days.

Yields Drink
Year
2020
Authenticity
Altered recipe
Creator
Carl N. in SoCal
Source reference

https://www.barsclubs.com.au/drinks/recipe-the-gloom-lifter/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Mutually Weird Forever

2 oz Aperol
1 oz Ginger juice (or 1 inch grated fresh)
1⁄2 oz Lime juice
1⁄2 oz Sweet vermouth
1 sli Lime (as garnish)
1 sli Orange (as garnish)
Instructions

Shake with ice, strain into a cocktail glass, garnish with expressed lime and orange wheels

Notes

Can be made with dry vermouth

History

This was invented as a signature cocktail for my best friends' wedding October 23, 2016

Yields Drink
Authenticity
Your original creation
Curator rating
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Average rating
4 stars
(4 ratings)
From other users
  • I used grated giger with Punt es Mes. Nice low abv sipper with a bite! I tamed it down with 1/2 oz. Kings ginger.
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Fruity Biatch

1 oz Gin
1 oz Peach schnapps liqueur
1⁄4 oz Simple syrup (Peach)
1 twst Tangerine peel (Garnish)
Instructions

Shake with ice, strain into a chilled coupe glass, garnish with an expressed tangerine peel

Notes

This drink was invented by my best friend and I in derisive response to her husband's drink preferences. Its one of his favorites. It is named after him, obviously.

History

May 28, 2012 heated discussion in a Las Vegas casino bar regarding drinks with umbrellas

Yields Drink
Authenticity
Your original creation
Curator rating
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Average rating
4 stars
(1 rating)
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Leche de Tigre

1 Chili pepper (Birds eye)
1 Garlic (clove)
3 spg Cilantro
1 Ginger (1 inch piece)
1 oz Tequila, El Jimador Reposado
1⁄2 oz Mezcal, Del Maguey Vida
1⁄2 oz Lime juice
1⁄2 oz Simple syrup
1 ds Bitters, Fish Sauce Bitters (I just use actual fish sauce)
Instructions

Muddle well, shake with ice, double strain. Garnish with cocktail shrimp and cilantro sprigs.

Notes

This drink was inspired by the traditional Peruvian recipe for ceviche. In Peru, the juice from ceviche, called Leche de Tigre, is often served alongside ceviche in a small glass and believed to be both a hangover cure as well as an aphrodisiac.

Yields Drink
Authenticity
Your original creation
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Chinese Proverb

1 1⁄2 oz Gin, Fords (green tea & lemongrass infused)
1⁄2 oz Strawberry syrup
1⁄2 oz Lychee liqueur, Gabriel Boudier
3⁄4 oz Lemon juice
1 sli Lemon (garnish)
Instructions

Shake all ingredients with ice for 15 seconds, strain into a chilled coupe. Garnish with a lemon wheel.

Notes

For the green tea and lemongrass infused gin, add 4 tbsp loose green tea and 4 tbsp chopped lemongrass to a 750ml bottle of gin. Infuse for 2-4 hours, depending on taste. Filter and re-bottle. For the strawberry syrup, combine 8 oz strawberry juice, 8 oz cane sugar and 2 oz water. Shake vigorously or pulse in a blender to combine.

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
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Violette Affinity

1 1⁄2 oz Crème de Violette, Rothman & Winter
3⁄4 oz Dry vermouth, Dolin
3⁄4 oz Sweet vermouth, Cocchi Vermouth di Torino
2 ds Orange bitters
1 Orange peel (flamed)
Instructions

Stir all ingredients with ice, strain into chilled cocktail coupe. Garnish with flamed orange peel.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Matt Seiter, In Fine Spirits, Chicago, IL
Source reference

"Sanctuaria: The Dive Bar of Cocktail Bars," Matt Seiter, Nectar Media Group, 2012, p.45

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