Pox Cutter

1 1⁄2 oz Pox
1⁄2 oz Melon liqueur, Midori
1⁄2 oz Luxardo Bitter Bianco
1⁄2 oz Macadamia orgeat
2 oz Pineapple juice
1⁄2 oz Lemon juice
1 wdg Pineapple (as garnish)
Instructions

Shake and pour over crushed ice. Garnish.

Notes

Pox (Posh) is a distinctive spirit from Chiapas, derived from wheat, corn, and/or sugar cane.

History

Https://www.atlasobscura.com/foods/pox

YieldsDrink
Year
2020
Authenticity
Your original creation
Creator
Jesse Medlong
Curator rating
Not yet rated
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Hole in the Cup

1⁄4 oz Absinthe
3⁄4 oz Lime juice
3⁄4 oz Simple syrup
1 oz Pineapple juice
1 1⁄2 oz Blanco tequila
3 sli Cucumber
Instructions

Shake with ice, and strain into a chilled double rocks glass over a rock. Garnish with cucumber(s).

YieldsDrink
Year
2017
Authenticity
Authentic recipe
Creator
Lauren McLaughlin, Fresh Kills, NYC
Source reference

https://thirstymag.com/hole-in-the-cup-at-bar-clacson/

Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
From other users
  • Recipe I saw used 0.5 oz lime and served up. Excellent
  • Great drink from Milk and Honey. Stay away if you hate the taste of licorice but to those who don't mind it, it's a great introduction to an absinthe forward cocktail.
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  • Shopping — Rum, Herbal liqueur, Warm spice liqueur, Pomegranate juice, Lime juice, Orgeat

As others have noted, there are slight differences between these measurements and the ones that were in the "Regarding Cocktails" book. 0.50 oz of lime juice and served in a coupe were the differences.
That said, this is a brilliant cocktail either way. Gimmie!

Blood Year

1 1⁄2 oz Vodka, Reyka
3⁄4 oz Orange cordial (Blood Orange)
3⁄4 oz Lemon juice
1 ds Cardamom bitters, Scrappy's
1 1⁄2 oz Sparkling white wine
1 Orange peel
Instructions

Short shake all ingredients except sparkling wine, strain into a flute and top with sparkling wine. Garnish with blood orange twist

Notes

For the blood orange cordial, peel the blood oranges and set aside the peels. Juice the remaining blood oranges, measure the juice and add equal parts cane sugar, along with the peels, to a Ziplock bag. Sous vide at 135 degrees for 2 hours. Strain and bottle. Add .25 oz high proof vodka for preservation.

History

Yes, I do make vodka cocktails. Once a year. :-)

YieldsDrink
Year
2020
Authenticity
Your original creation
Source reference

https://russiancircles.bandcamp.com/album/blood-year

Curator rating
Not yet rated
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  • April in Paris — Sparkling white wine, Cognac, Curaçao, Lemon juice, Orange peel
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Diablo Rojo

1 oz Mezcal, Sombra
1 1⁄2 oz Amaro Abano
1⁄2 oz Ancho Reyes chile liqueur
1⁄2 oz Coffee liqueur, St. George
1 Orange peel
Instructions

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

YieldsDrink
Year
2020
Authenticity
Your original creation
Source reference

https://www.youtube.com/watch?v=PT9hvyDvKHA

Curator rating
Not yet rated
Average rating
4.5 stars
(7 ratings)
Similar cocktails
No similar cocktails found.

Very good, but a bit heavy on the amaro and light on the mezcal. I found I enjoyed it more with 3/4 oz Amaro Abano and 1 1/2 oz. Mezcal. Also good with a light dash of cherry bitters.

Burdick's Cocktail

1 oz Mezcal
1 oz Dry vermouth
1 oz Byrrh (My original recipe just calls for "Quinquina", but this is what I used first. See notes)
1⁄4 oz Crème de Cacao
1 ds Peychaud's Bitters
1 twst Lemon peel (As garnish)
Instructions

Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.

Notes

The original Marliave's Cocktail was vague as to the quinquina; I left it that way too, but Byrrh works great with mezcal and cacao which is what I used at home. At work, I opted for L.N. Mattei's Cap Corse Quinquina Rouge.

History

After making Marliave's Cocktail from 1906 Louis' Mixed Drinks (and a sweet vermouth version called Aime), I tinkered with the gin-Maraschino-orange bitters formula to create a drink named after another local institution -- Burdick's choclatier, and mezcal-cacao-Peychaud's offered up an equally elegant tipple.

YieldsDrink
Year
2018
Authenticity
Your original creation
Creator
Frederic Yarm, Nahita, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2019/01/burdicks-cocktail.html

Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Classy wine foundation with elegant touches of smoky, bitter, lemony, herbal, and vegetal.
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Curried Away

1 1⁄4 oz Rye, Rittenhouse
1⁄2 oz Batavia Arrack
3⁄4 oz Lime juice
1⁄4 oz Ginger liqueur
1⁄2 oz Simple syrup (curry-leaf infused)
1 ds Bitters, Bar Keep Chinese Bitters
1 lf Mint (or curry leaf, as garnish, optional)
Instructions

Shake; strain; up.

Notes

For the curry-leaf syrup, bring a 2:1 sugar/water mix to a low simmer, take off the heat, then add curry leaves. Let steep for half an hour, then strain.

Picture of Curried Away
Craig Eliason
YieldsDrink
Year
2020
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
From other users
  • Proud of this one. I get mint (and maybe a bit of chewing gum) on the finish.
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Aberdeen

1 1⁄2 oz Blended Scotch, Chivas 12
1 oz Fino sherry, Tio Pepe
1⁄2 oz Vanilla syrup
Instructions

Stir. Strain. Up to cocktail glass with vanilla pod as garnish

YieldsDrink
Authenticity
Authentic recipe
Creator
Mestre Derivan
Source reference

http://mixologynews.com.br/receitas/aberdeen-mestre-derivan/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • A little too much sugar for my taste when using 2:1 vanilla syrup, but otherwise quite nice.
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The Elephant in the Room

3⁄4 oz Scotch
3⁄4 oz Rum, Smith & Cross
3⁄4 oz Aperol
1⁄2 oz Cynar
1⁄4 oz Maraschino Liqueur
1 twst Orange peel (As garnish)
Instructions

Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.

History

I was inspired by a Sfumato/Zucca + Aperol drink called the Knife to a Gun Fight. I ended up dropping the rabarbaro element and latching on to its Aperol. With that, I made a hybrid of the Prospect Park, one of my favorite Manhattan riffs created in Boston, (Aperol + Maraschino) with the Negroni that Wasn't (Aperol + Cynar) that I had earlier in the week. Between the political debates being that night as well as the Smith & Cross in the mix, I dubbed this one the Elephant in the Room.

YieldsDrink
Year
2020
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2020/03/the-elephant-in-room.html

Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • A bit syrupy, would maybe lessen the sweeteners and boost the Scotch next time.
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Black Walnut Boulevardier

1 1⁄4 oz Rye, Rittenhouse
3⁄4 oz Campari
3⁄4 oz Sweet vermouth, Cocchi Vermouth di Torino
1⁄2 oz Walnut Liqueur, Nux Alpina
2 ds Bitters, Fee Brothers Black Walnut
1 Orange peel
Instructions

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

YieldsDrink
Year
2014
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(21 ratings)
From other users
  • Made with Don Ciccio walnut liqueur, Carpano Antica, and Bittercube Blackstrap Bitters.
  • Made with noix du pays d’oc 3/4 Oz.
Similar cocktails
g28 commented on 3/04/2020:

The walnut is a nice twist on a boulevardier.

arsenic and mexican lace

1 1⁄2 oz Mezcal, Fidencio Clásico
1⁄2 oz Dry vermouth, Dolin
3⁄4 oz Crème de Violette, Rothman & Winter
1⁄4 oz Absinthe, Lucid
1⁄4 oz Lime juice
Instructions

Stir. Lime twist.

Picture of arsenic and mexican lace
YieldsDrink
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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  • Rainy Day Fund — Mezcal, Dry vermouth, Bergamot liqueur, Orange bitters

Looking to incorporate more crème de violette in my repertoire, I chose to make this my way (spirit forward and less sweet)…2 oz Mezcal or a good tequila, 1/2 oz dry vermouth, 1/2 oz lime, 1/4 oz crème de violette, shaken to chill, served in a chilled martini glass with one rock half a fresh lime wheel and a spritz of absinthe on top. We liked it. Color was lovely.

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