Last Resort (PaaDee)

3⁄4 oz Gin (pineapple infused)
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Lime juice
1⁄2 oz Crème de Banane
1⁄4 oz Cognac
1 ds Mezcal (spray, as a garnish)
Instructions

Shake, double strain, garnish with a mezcal spritz.

Notes

To make the pineapple infused gin, add the trimmings from one pineapple to a 750 of gin. Rest 24-48 hours, then strain and bottle.

Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
Jon Lewis, PaaDee, Portland, Oregon
Source reference

https://imbibemagazine.com/the-last-resort/

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Didn’t infuse gin; used 1/2 oz navy strength + 1/4 oz pineapple rum. All other ingredients as written. Balanced.
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Zachary Pearson commented on 5/21/2020:

Cleaned this up a bit. Rewrote instructions for the gin to avoid copyright. Changed the name of this to Last Resort (PaaDee) - I doubt anyone outside of Portland knows who Jon Lewis is. Thanks,  Zachary 

Tertulia

1 1⁄2 oz Manzanilla sherry
1 oz Dry vermouth, Miro Seco
1⁄2 oz Cynar
1 ds Celery bitters
1 Olive (As garnish)
Instructions

Stir, strain, up.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Light, dry, saline.
  • This works. Plus any excuse to use celery bitters :)
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Lafayette

1 oz Applejack
1 oz Byrrh
1 oz Dry vermouth
2 ds Maraschino Liqueur
1 ds Orange bitters
Instructions

Stir, strain, coupe.

Yields Drink
Year
pre-1934
Authenticity
Unknown
Creator
Frank Claverie, Hotel Lafayette
Source reference

https://cocktailvirgin.blogspot.com/2020/05/lafayette.html

Curator rating
Not yet rated
Average rating
4.5 stars
(5 ratings)
From other users
  • Made with Laird's bonded. Clean tasting, apple and grape flavors. Unexceptional but pleasant autumnal sipper.
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  • Swazi Freeze — Caperitif, Canadian whisky, Peach liqueur
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Sabre

1 1⁄2 oz Rum, Pusser's
3⁄8 oz Rum, Smith & Cross
3⁄8 oz Allspice Dram
3⁄4 oz Lime cordial
1 spg Mint (as garnish)
Instructions

Build in a highball mostly filled with crushed ice and swizzle. Top with more ice and garnish with mint tucked near a straw.

Notes

For the cordial (mostly Jeffrey Morgenthaler's recipe): Infuse the juice and zest of one large lime along with a cup of water, 250g sugar, and 1 oz citric acid sous vide at 190° for an hour and a half. Cool, refrigerate for a day, and strain solids.
For the pimento dram I used the Serious Eats website's recipe.

History

Starting point was Rafa's Cutlass (linked as reference). This is also in Ancient Mariner and Mosquito Coast territory.

Picture of Sabre
Craig Eliason
Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Source reference

https://kindredcocktails.com/cocktail/cutlass

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

2 oz Bourbon, Blanton's
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Amaro Montenegro
1⁄2 oz Pine liqueur
Instructions

Quick stir in order to chill, strain, coupe.

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Averna Sour

1 1⁄2 oz Averna
1 oz Lemon juice
1⁄2 oz Triple sec
3 ds Bitters
Instructions

Dry shake for ten seconds, add ice and shake again, serve up garnished with nutmeg.

Picture of Averna Sour
Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Natalie Weizenbaum
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Giovanni Pompelmo

1 oz Genever, Old Duff
1 oz Aperol
1 oz Aromatized wine, Cocchi Americano Rosa
2 ds Grapefruit bitters
1 spl Seltzer water
1 twst Grapefruit peel
Instructions

Pour first four ingredients into a collins glass, top with seltzer, garnish with grapefruit twist.

Notes

Make it a royal by swapping seltzer for sparking wine

Yields Drink
Authenticity
Authentic recipe
Creator
Sother teague, Amor y Amargo, NYC
Source reference

Teague, Sother. "I'm Just Here for the Drinks." (2018). pg. 36

Curator rating
Not yet rated
Average rating
Not yet rated
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Summer Rain

1 1⁄2 oz Gin, Plymouth
1⁄2 oz Amaro Montenegro
1⁄2 oz Ginger syrup
3⁄4 oz Lime juice
1 ds Celery bitters, Bittermens Orchard Street Celery Shrub
Instructions

Shake with 2 slices cucumber, double strain into a coupe, garnish with one more slice of cucumber.

Notes

Teague says: for a lower abv version, omit the gin and increase montenegro to 2oz for a "spring rain"

Yields Drink
Authenticity
Authentic recipe
Creator
Sother Teague, Amor Y Amargo, New York, NY
Source reference

Teague, Sother. "I'm Just Here for the Drinks." (2018). pg. 35

Curator rating
Not yet rated
Average rating
4.5 stars
(11 ratings)
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Bananamilk

1 1⁄2 oz Amontillado Sherry, Lustau Dry Amontillado
1⁄2 oz Rum, Papa's Pilar Blonde 3 Year
1 oz Crème de Banane, Giffard
3⁄4 oz Cream
Instructions

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

Notes

The Papa's Pilar Blonde is a clearly adulterated sweet bomb rum with strong butterscotch notes that typically aren't present in other light rums. Use a gold or dark rum with a similar sweet profile if it's unavailable.

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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