New Ceremony

1 oz Rye, Rittenhouse
1⁄2 oz Grapefruit liqueur, Combier Pamplemousse Rose
1⁄2 oz Byrrh
1⁄2 oz Dry vermouth, Dolin
1⁄4 oz Aperol
3 ds Orange bitters
1 Grapefruit peel
Instructions

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

History

Named after "New Ceremony" by Dry the River (https://youtu.be/qCJ22QQTWtM)

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Tonia Guffey, Dram, Brooklyn, NY
Source reference

"The Old-Fashioned: The Story of the World's First Classic Cocktail," Robert Simonson, Ten Speed Press, 2014, p.146

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Meh
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Le Mort d'Mezcal

1 1⁄2 oz Crema de mezcal, Del Maguey
1 oz Lime juice
3⁄4 oz Pineapple syrup (see notes)
1⁄4 oz Absinthe, Pernod
1⁄4 oz Suze
Instructions

Shake, strain, coupe.

Notes

For the pineapple syrup - 300 g pineapple juice, 150 g white sugar, pinch each of citric acid and salt. Bring to a boil and strain through a Chemex filter.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Alcatraz

1 1⁄2 oz Añejo tequila
3⁄4 oz Oloroso sherry, Lustau
1⁄2 oz Suze
1⁄4 oz Mezcal, Del Maguey Vida
1 bsp Agave syrup
2 ds Bitters, Fee Brothers Aztec Chocolate
1 twst Orange peel (as garnish)
Instructions

Stir with ice, strain, chilled rocks glass. Express twist and garnish.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Christin Wagner, La Petite Grocery, New Orleans, LA
Source reference

Gaz Regan’s 101 Best New Cocktails

Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
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Velvet Fog

1 1⁄2 oz Orange vodka, Belvedere Pomarancza
1⁄2 oz Lime juice
1⁄2 oz Falernum, Velvet Falernum
1 oz Orange juice
2 ds Bitters, Angostura
1 twst Orange peel (flamed, as garnish)
1 pn Nutmeg (grated, as garnish)
Instructions

Shake, strain into a coupe. Express twist through a flame and grate a little nutmeg.

Yields Drink
Authenticity
Authentic recipe
Creator
Dale DeGroff
Source reference

The Essential Cocktail (2008) https://www.diffordsguide.com/cocktails/recipe/2038/velvet-fog

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • We've always enjoyed this cocktail — ★★★★
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benriddell commented on 3/19/2022:

This is way off. DeGroff published it (The Essential Cocktail, Dale DeGroff, 2008) as:
1.5 oz Orange Flavored Vodka (like Belvedere Pomarnacza)
1 oz Orange Juice
.5 oz Lime Juice
.5 oz Falernum
2 d. Ango
Shake. Strain. Chilled cocktail glass.
Flamed orange peel garnish.
Ground nutmeg for garnish.

1.25 Lime is really weird. Yours are not the proportions Difford's used either.

Craig E commented on 3/20/2022:

Thanks for the informative comment. Since the original submission purported to be an "authentic recipe" from DeGroff, I've curated this page to match the specs in his book. The Diffords link I've left under Reference leads to a page that records Difford's alterations (including his lime-heavy original that used to appear here) for those interested.

About That Time

1 1⁄2 oz Gin, Beefeater
1 oz Aromatized wine, Lillet Rose
1⁄2 oz Elderflower liqueur, St. Germain
1 oz Lemon juice
1⁄4 oz Honey syrup (1:1)
1 twst Lemon peel (as garnish)
Instructions

Shake, strain into wineglass, express peel and drop in.

Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
Carey Jones and John McCarthy
Source reference

https://amzn.to/2YuWKAY

Curator rating
Not yet rated
Average rating
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Saidoka

1 1⁄2 oz Cognac
1⁄2 oz Orgeat
1⁄2 oz Curaçao
3⁄4 oz Lemon juice
2 ds Bitters, Angostura
1 twst Lemon peel (As garnish)
1 part Sugar (For rimming the glass)
Instructions

Shake with ice, strain into a sugar-rimmed cocktail coupe, and garnish with a lemon twist.

History

I pondered the orgeat-curaçao duo in the classic Mai Tai, and this combination led me to make a mashup drink. For a base spirit, I considered Cognac, and the 1862 orgeat and bitters Japanese Cocktail came to mind for the former ingredient, and curaçao and lemon Sidecar sprung into my head for the latter. For a name, I dubbed this one the Saidoka as the Japanese word for the motorcycle accessory.

Yields Drink
Year
2020
Authenticity
Unknown
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2020/06/saidoka.html

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
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Alpine Fire

1 oz Applejack
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Sweet vermouth
1⁄2 oz Amaro Nonino
2 ds Orange bitters
1 bsp Islay Scotch (As float)
Instructions

Stir, strain, one big rock, float.

Yields Drink
Year
Ca 2020
Authenticity
Unknown
Creator
Badmellow, reddit
Source reference

https://www.reddit.com/r/cocktails/comments/h7tpg1/comment/fun4ul9?cont…

Curator rating
4 stars
Average rating
4 stars
(15 ratings)
From other users
  • This was quite nice. It was both a sum of its parts and I could make out each component. Spirit forward yet a nice little punch of sweetness in the middle.
  • 1/2 Chartreuse and 3/4 Nonino. Loved the balance with the smoke from the Islay. May try again using Yellow Chartreuse.
  • I preferred the modified version without the Scotch float. — ★★★
  • Swap the proportions for the Chartreuse and Nonino, and try it without the scotch float.
  • Found myself eager to get through the float to the other flavors.
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Kindred Cocktails commented on 6/14/2020:

Very good. I think 1/2 oz of green Chartreuse is plenty in terms of balance.

 

elvisomar commented on 9/11/2020:

This has a lot in common with Sother Teague's C.I.A. I really enjoyed it tonight. I agree with the other comment, and I think I would swap the proportions of the Chartreuse and the Nonino, and I'm not sure the Islay float is doing enough. Even so, this is definitely going onto my list.

lesliec commented on 1/11/2025:

Curated: changed quantity for the float (source didn't specify 1/2 oz as previously listed).

noksagt commented on 1/12/2025:

The source also doesn't say a single bar spoon is used. I think that little may get lost against 3/4 oz Chartreuse and the "fire" part of the name makes less sense to me. Contrast with penicillin that has 2 tsp Islay float or the Si-Guey that has 1/4 oz.

Something in between may work here.

Lunar Phases

1 1⁄2 oz Gin
1⁄2 oz Lime juice
1⁄2 oz Aromatized wine, Cocchi Americano
1⁄2 oz Quinine syrup
2 oz Sparkling white wine (to top)
Instructions

Shake all except the sparkling wine. Strain into an OF glass and top with sparkling wine.

Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
Andrew and Briana Volk, The Portland Hunt + Alpine Club
Source reference

https://www.amazon.com/Northern-Hospitality-Portland-Hunt-Alpine/dp/076…

Curator rating
Not yet rated
Average rating
Not yet rated
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Green Eyes

1 1⁄2 oz Gin
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Lime juice
1⁄2 oz Rich simple syrup 2:1
1⁄2 oz Egg white
1 wdg Lime (wheel, as garnish)
1 Cherry (as garnish)
Instructions

Hard shake 30-45 seconds. Remove the drink from the tin and dump the ice, then dry shake. Pour into a DOF glass. Garnish.

Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
Andrew and Briana Volk, Hunt + Alpine, Portland, Maine
Source reference

https://www.amazon.com/Northern-Hospitality-Portland-Hunt-Alpine/dp/076…

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

1 1⁄2 oz Mezcal
1⁄2 oz Overproof rum (Gold jamaican)
1⁄2 oz Cynar
1⁄2 oz Aperol
1 oz Apple juice
2 ds Cranberry bitters
3 ds Peychaud's Bitters
Instructions

Stir all but cranberry bitters in rock glass with ice. Add cranberry bitters without stiring. Serve.

Notes

For a less sweet drink, 3/4 apple juice, 1/3 each cynar and aperol.

Use an overproof jamaican gold rum without too much funk.

History

An attempt of replacing bianco vermuth by apple juice.

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