Pink Rabbit

1 oz Gin, Bombay
1 oz Bianco Vermouth, Yzaguirre Blanc
1 oz Rooibos tea (long steep (10-12 minutes))
1⁄2 t Lemon juice
1 twst Orange peel (expressed and discarded)
Instructions

Stir briefly (don't overdilute); express & discord orange peel; serve in wine glass

Yields Drink
Authenticity
Authentic recipe
Creator
Paul Calvert, Ticonderoga Club, Atlanta, GA
Source reference

https://punchdrink.com/recipes/pink-rabbit/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • The astringency from the rooibos is really nice although I couldn't really get mine red enough.
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Craig E commented on 12/10/2020:

Worth noting that the source suggests an extra-long (10-12-minute) steeping of the tea. 

Pampered Moose

1 1⁄2 oz Old Tom Gin, Hayman's
3⁄4 oz Grapefruit juice
1⁄3 oz Ginger liqueur, Domaine de Canton
1⁄3 oz Grapefruit liqueur (Grapefruit-cello)
2 ds Bitters, Fee Brothers Grapefruit
1 twst Grapefruit peel
Instructions

Shake over ice and strain into a chilled cocktail glass. Garnish and serve.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Liam and Tom Dougherty - Denver, CO
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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Remember the Danes

2 oz Whiskey
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Cherry Liqueur, Cherry Heering
1⁄3 oz Absinthe, St. George
Instructions

Combine all ingredients in a stemless wine glass. Stir together with ice.

Notes

You can sub your favorite sweet vermouth if you don't have Punt e Mes

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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lesliec commented on 1/24/2022:

This doesn't seem quite there yet. I assumed whiskey with a 'e' didn't mean Scotch so used Evan Williams bourbon. To me it's a little flat and metallic - some expressed orange zest helped. Maybe reduce the absinthe and go for a non-Punt vermouth?

Raisinets

3⁄4 oz Rye
3⁄4 oz Cognac
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Cynar 70
1⁄2 oz Amaro Nonino
1 ds Bitters, Bittermens Xocolatl Mole
Instructions

Stir over ice, strain up

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Made it with regular Cynar. — ★★★★
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  • Midtown — Bourbon, Reposado Tequila, Ramazzotti, Sweet vermouth, Orange bitters, Bitters, Orange peel
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Mixin In Ansley commented on 1/15/2023:

It does hit raisinet on the finish but mostly it’s that sweet mellow brown whiskey drink.

Funky Cold Medina

1 oz Batavia Arrack
1 oz Mezcal, Sombra
1 oz Lime juice
1⁄2 oz Cane syrup (1:1)
Instructions

Shake all ingredients with ice for 15 seconds, strain into a chilled coupe. No garnish.

Yields Drink
Year
2015
Authenticity
Your original creation
Source reference

https://youtu.be/_J52ADRbnWg

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • This one caught me by surprise. Smoke and spiciness work really well together.
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  • The Last Worm — Mezcal, Reposado Tequila, Herbal liqueur, Maraschino Liqueur, Lime juice, Pineapple syrup
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Akoya

1 1⁄2 oz Japanese Whisky (Yamakura)
1 oz Sloe gin (Plymouth)
1⁄3 oz Suze
1⁄4 oz Pine liqueur
2 ds Orange flower water
1 ds Bitters, Angostura
Instructions

Stir with ice in rock glass, serve.

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Wow. A ton going on in this complex, multifaceted drink. Excellent and complex!
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louBD commented on 9/09/2021:

This is great. Bitter suze, with a hint of piney freshness. I'll have to try adding a little more next time. The sloe gin and orange flower water are dominant flavors.

Aokigahara

1 1⁄2 oz Japanese Whisky (Yamakura)
3⁄4 oz Sloe gin (Plymouth)
1⁄3 oz Bigallet China-China
1⁄3 oz Cynar
Instructions

Very long stir in rock glass with ice, serve.

Notes

Kind of an introduction to stired drinks for people outside cocktail sphere.
Warm, mild, just a bit bitter. Easily sipeable for real nerds too.
The drink benefits from dilution. It mellowed the all thing.

History

Trying to use sloe gin instead of vermouth in different drinks.

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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  • Akoya — Japanese Whisky, Sloe gin, Suze, Bitters, Pine liqueur, Orange flower water
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Trotsky in Mexico

1 oz Tequila (Plata)
1⁄2 oz Mezcal (Joven)
1⁄2 oz Cherry Liqueur (Wisniowka, 80 proof)
1 oz Lime juice
1⁄2 oz Simple syrup
2 ds Bitters, Angostura
Instructions

Mix all ingredients and either strain up or over the rocks.

History

Loosely based on the Mexican Firing Squad Special. Changed the Grenadine to Eastern European Cherry Cordial, added Mezcal, added simple syrup, and adjusted ratios.

Yields Drink
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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Luz Muerta

1 oz Rhum Agricole, Neisson blanc
1 oz Mezcal (Espadin)
3⁄4 oz Ginger syrup (Ginger-jalapeño syrup, see note)
3⁄4 oz Pineapple juice (Acidity adjusted to lime juice, see note)
5 dr Salt Solution (4:1)
3 dr Bitters (Crude Pooter bitters)
Instructions

1. Prepare double rocks glass with half-rim of Tajin
2. Combine all ingredients except in shaker
3. Shake with three ice cubes and strain into Tajin-rimmed double rocks glass over single large ice cube
4. Finish with 3 drops of Pooter bitters directly onto cube
5. Garnish with dehydrated pineapple slice

Notes

Ginger-jalapeño syrup:
1 cup water
.5 cup white sugar
.5 cup demerara sugar
1 cup peeled and chopped ginger
1 sliced jalapeño (about 1cm thick), with seeds

Dissolve sugar into water, then add ginger and jalapeño.
Bring to a gentle boil, then reduce heat and simmer.
After 15 mins, remove from heat.
Steep for 1 hour, then strain and bottle.

Acid-adjusted pineapple juice:
Add 5.67g citric acid powder and 3.55g malic acid powder to 6oz of pineapple juice, stir with glass or wood; do not use metal!

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
The Cabinet Bar
Curator rating
Not yet rated
Average rating
Not yet rated
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Pecan Pie

2 oz Bourbon, Wild Turkey 101
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Amaro Montenegro
1⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao
2 ds Bitters, Fee Brothers Black Walnut
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, coupe. Garnish with lemon twist.

Picture of Pecan Pie
Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • Carlos
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