Cukes of July

2 sli Cucumber (1/2 inch)
2 spg Dill (Fresh)
1⁄2 oz Maraschino Liqueur, Luxardo
1⁄2 oz Falernum, Velvet Falernum
2 oz Gin
1⁄2 oz Aromatized wine, Cocchi Americano
1⁄2 oz Lime juice
4 ds Bitters, Fee Brothers Grapefruit
1 spl Club soda
Instructions

Add 1 slice cucumber and 1 sprig of dill to shaker. Muddle (but do not liquefy) with Maraschino and Falernum. Add gin, Cocchi Americano, lime juice, and 3 dashes of bitters. Add ice and shake 15 seconds. Double strain into two rocks glasses filled with ice, add one dash of bitters, and top with club soda. Garnish with remaining cucumber slice pierced with dill.

History

Fourth of July and we didn't have all of the ingredients for the "Dillionaire". We had more than plenty of garden fresh cucumbers and some dill, so we improvised a few of the commercially available ingredients and were delighted with the result.

Yields Drink
Year
2020
Authenticity
Altered recipe
Creator
Mixed up in Nashville
Source reference

https://www.seriouseats.com/recipes/2014/03/dillionaire-dill-hendricks-…

Curator rating
Not yet rated
Average rating
5 stars
(4 ratings)
From other users
  • Dillionaire
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Machine Gun Etiquette

3⁄4 oz Scotch
3⁄4 oz Apple brandy (Aged such as a VS Calvados or Laird's Bonded)
3⁄4 oz Fino sherry
3⁄4 oz Cynar
1 ds Peychaud's Bitters
1 rinse Apricot liqueur (Glass rinse)
1 twst Orange peel (As garnish)
Instructions

Stir with ice, strain into a cocktail coupe or double old fashioned glass pre-rinsed with apricot liqueur, and garnish with an orange twist. Leaving some of the excess rinse in the glass would do no harm here.

History

Late last year, I was enjoying the autumn evening and thought about the Fall-inspired combination of Scotch and apple brandy. I then considered how well each pair with Cynar, and the Cynar made me think of the pairing with apricot liqueur in the Enjoy the Silence and other drinks like the One One Thousand. The Cynar also made me think of the Remember the Alimony, and the idea quickly came together. Finally, I added a dash of Peychaud's upon straw tasting the combination since it needed a little extra depth. For a name, I dubbed this one the Machine Gun Etiquette after a song by The Damned perhaps due to the smoky element or as an alternative to alimony payments (please don't take the last one seriously folks).

Yields Drink
Year
2019
Authenticity
Authentic recipe
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2019/10/machine-gun-etiquette.html

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Kaiteur Swizzle

3⁄4 oz Lime juice
1⁄2 oz Grade A amber color and rich taste maple syrup
1⁄2 oz Falernum, Velvet Falernum
2 oz Blended rum (Aged, Guyana)
2 ds Bitters, Angostura
1 spg Mint (as garnish)
Instructions

Glassware: Collins or highball

Garnish: Swizzle napkin wrap and mint sprig

Add all the ingredients to glass, fill 3/4 full with crushed ice, and swizzle with a barspoon (or lélé). Add more crushed ice as need to fill the glass, and garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Martin Cate
Source reference

Smuggler's Cove, p. 140

Curator rating
Not yet rated
Average rating
5 stars
(6 ratings)
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  • Simple but really good rum swizzle!
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Craig E commented on 7/05/2020:

Curated a bit including correcting the spelling of the name to "Kaieteur" (which comes from a huge waterfall in Guyana). Other online recipes have the lime juice at 1/2 oz, and also include grated nutmeg as an additional garnish. (I don't have access to the Smuggler's Cove book now to verify.)

noksagt commented on 7/04/2020:

First edition of the book has the misspelled "Kaiteur" twice (once in the drink title and once in the statement "Named for the breathtaking Kaiteur Falls in Guyana.")

The recipe is already correct to what is printed in the book (no nutmeg, 3/4 oz lime).

Craig E commented on 7/05/2020:

Thanks @noksagt. Since the misspelling is from the horse's mouth, I'll revert this entry to it, and just leave these comments for the satisfaction of my fellow pedants. 

noksagt commented on 7/05/2020:

For whatever it is worth, yelp photos of the menu have this spelled as "Kaieteur" and omit nutmeg, but are also reasonably recent compared to the 2010 Bon Apetit iteration. I can't find pictures of the drink in the bar to see what they actually serve.

The Necromancer

2⁄3 oz Gin (Empress 1908 Indigo)
2⁄3 oz Triple sec
2⁄3 oz Dry vermouth, Dolin
2⁄3 oz Absinthe
1⁄2 oz Crème de Violette
2⁄3 oz Lemon juice
Instructions

Combine gin, triple sec, vermouth, absinthe, and creme de violette in a cocktail shaker with ice. Shake and strain into a chilled coupe glass. Float lemon juice on top to create a reactive change of colors. Garnish with a lavender sprig or blueberries

Yields Drink
Authenticity
Authentic recipe
Source reference

craftginclub.co.uk

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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  • Empress Gin is colored with butterfly pea blossoms to make it a beautiful royal blue/purple color. When you add the lemon juice it creates a reaction that changes the color to pink. An amusing magic trick.
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Suffering Bastard

4 oz Ginger beer
1⁄2 oz Lime juice
1⁄4 oz Demerara syrup
1 oz Gin
1 oz Brandy
2 ds Bitters, Angostura
Instructions

Glassware: Collins or highball

Garnish: Mint spring and swizzle stick

Pour ginger beer into glass. Shake remaining ingredients with cracked or cubed ice in shaker. Strain contents into glass, fill with more ice, and garnish.

Yields Drink
Year
1942
Authenticity
Authentic recipe
Creator
Shepherd's Hotel, Cairo
Source reference

Smuggler's Cove, p. 65

Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • Surprisingly good! I opted for bourbon instead of brandy as some recipes call for. I also skipped the syrup as I didn't think it needed the extra sweetness.
  • I dumped the ingredients in the shaker into the glass rather than straining and using new ice.
  • Use a 1/2 oz of lime juice
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Humuhumunukunukuapua'a

2 oz Gin
3⁄4 oz Lemon juice
3⁄4 oz Pineapple juice
1⁄2 oz Orgeat (SC)
2 ds Peychaud's Bitters
3 Cherry (as garnish)
1 Orchid (as garnish)
Instructions

Glassware: Double old-fashioned.
Garnish: Edible orchid and maraschino cherries on a cocktail pick.
Add ingredients to a shaker with crushed ice, shake and pour without straining into glass. Garnish.

Notes

Substitute blended aged rum for gin to make a Lauwiliwilinukunuku'oi'oi

Yields Drink
Authenticity
Authentic recipe
Creator
Marcovaldo Dionysos
Source reference

Smuggers's Cove p. 144

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  • Like a simplified singapore sling
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shadowkirby commented on 1/06/2022:

Great refreshing drink. Tastes like it has maraschino in it - that sort of cherry starburst taste.

Haunted House

1 oz Jamaican rum, Appleton V/X
1 oz Rye, Rittenhouse
1⁄2 oz Swedish Punsch, Kronan
1⁄4 oz Ginger syrup
2 ds Bitters, Angostura
1 twst Orange peel (as garnish)
Instructions

Stir, strain into old fashioned glass with a large cube or sphere. Garnish with an expressed orange swath.

Notes

Appleton Estate V/X has been renamed as "Appleton Estate Signature Blend"

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Jeremy Oertel, Donna, Brooklyn, NY
Source reference

"The Old-Fashioned: The Story of the World's First Classic Cocktail," Robert Simonson, Ten Speed Press, 2014, p.152

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

1 oz Gin
1⁄2 oz Amaro Nonino
1⁄2 oz Apricot liqueur
3⁄4 oz Lemon juice
2 ds Orange bitters
Instructions

Shake, strain into chilled stemmed cocktail glass, garnish with orange twist

Notes

The sweet stone fruit shines through with background notes of bitter sweet spice.

History

Variation on the Starman (originally posted on Kindred Cocktails)

Picture of Starman Sour
Yields Drink
Year
2020
Authenticity
Altered recipe
Source reference

https://kindredcocktails.com/cocktail/starman

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Paradise Sour

1 oz Rye (Bonded)
1 oz Rum (Cask-strength Barbados)
1⁄2 oz Aromatized wine, Cocchi Vermouth di Torino
1⁄2 oz Lemon juice
1⁄2 oz Lime juice
1 oz Falernum
1⁄2 oz Egg white
2 ds Bitters, Angostura
1 twst Lemon peel (as garnish)
1 Orchid (as garnish)
Instructions

Shake all with ice. Strain into coupe. Garnish with lemon peel and orchid.

Yields Drink
Authenticity
Authentic recipe
Creator
Kevin Beary
Source reference

https://www.whiskyadvocate.com/paradise-sour-cocktail/

Curator rating
Not yet rated
Average rating
4.5 stars
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