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
(2 ratings)
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Spiced Tamarind Buck

3 spg Mint (divided)
1⁄4 oz Falernum, Velvet Falernum
3⁄4 oz Triple sec, Cointreau
1 1⁄2 oz Rhum Agricole (Lemba - Unaged)
2 ds Bitters (Portland Bitters Project - Super Spice)
1⁄2 oz Lime juice
2 oz Ginger beer, Fever Tree
2 oz Club soda
1⁄2 oz Tamarind
Instructions

Muddle 2 sprigs (4 leaves) mint in mixing tin with Falernum and Cointreau. Add rum, lime juice, bitters, then shake. Strain into glass over a large cube. Top with ginger beer. Garnish with remaining mint sprig..

Notes

If you don't have Super Spice bitters, try Bittermens Tiki or anything with a cinnamon note. Alternative is to add a pinch of ground cinnamon prior to shaking (I didn't have any, so I used the bitters in its place).

Could also use a whole lime and muddle with the mint as in a traditional mojito preparation; I already had fresh squeezed lime ready so I used that instead. Could use regular simple or another sweet liqueur in place of the falernum, but I think it adds a great spicy note if you have it. And, of course, any regular rum can always sub for the rhum agricole

To make the tamarind puree, dissolve a small piece of brick tamarind in enough hot water, let it soften for a few minutes, then strain to remove seeds/fiber. Or use a small amount (1/2 tsp?) of tamarind paste.

The drink would probably work with reposado or anejo rum as the base spirit.

Yields Drink
Year
2020
Authenticity
Altered recipe
Creator
Dawn - Portland, OR
Source reference

This tamarind mojito, w/alterations: https://food52.com/recipes/78415-a-beautiful-friendship-tamarind-mojito…

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Zachary Pearson commented on 6/30/2020:

Curated this - cleaned up a lot of the notes, added the ginger beer to the instructions. Thanks,  Zachary

Le Vieux Pêcher

1 oz Cognac VSOP (Hennessy V.S.O.P)
1 oz Rye, Old Overholt
1 oz Simple syrup (peach, see note)
2 ds Peach bitters
3⁄4 oz Lemon juice
1⁄2 oz Egg white (or Aqua Faba)
2 oz Seltzer water
1 sli Lemon peel (as garnish)
2 spg Mint (as garnish)
Instructions

Spirit, Lemon juice, egg whites, simple syrup, bitters, into your tin. Dry shake (or reverse shake - however you like). Shake with ice. Add seltzer to tin. Strain into glass with ice - I use a larger rocks glass.. Express lemon and drop into drink. Mint as a garnish is nice as well.

Notes

Peach Simple Syrup is deadly delicious. I did a 1:1 simple syrup with a single peach sliced up and into the pot. Let it sit for a good 30 minutes.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
happyrobot
Curator rating
Not yet rated
Average rating
Not yet rated
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Cuban Anole

1⁄2 oz Rhum Agricole, Neisson (Blanc)
1⁄2 oz Jamaican rum, Appleton (Reserve)
1⁄2 oz Barbados Rum, Plantation 5 Year
3⁄4 oz Lime juice
1⁄2 oz Orgeat
1⁄2 oz Cinnamon syrup, B.G. Reynolds
1 pn Cinnamon (grated, as garnish)
Instructions

Build in mai tai glass, garnish with grated cinnamon.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Ben Sandrof, Painkiller, NYC
Source reference

http://cocktailvirgin.blogspot.com/2010/07/cuban-anole.html

Curator rating
Not yet rated
Average rating
4.5 stars
(5 ratings)
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yarm commented on 7/02/2020:

Technically, Ben Sandrof was at Drink in Boston when he created this and it made the menu at PKNY as a guest item (Ben to the best of my knowledge never did a shift there). Also of note is that the Cuban Anole is a lizard with a bifurcated penis, and this was important for Ben to tell me when he served this drink at his Sunday Night Salon (he took over the back room at Trina's Starlite Lounge one night a week with his own menu and a separate entry around back for a year before they converted that section into Parlor Sports).

davidnir commented on 11/27/2021:

The first sip or two is tasty, but ultimately I found the drink too sweet. Even though PKNY listed it in the Mai Tai section of its menu (I'm guessing because of the agricole), the lack of Curaçao makes it a lot closer to a Daiquiri. The spec, then, only has 1.5 oz of r(h)um to 1 oz of syrup, making it proportionally almost twice as sweet as a traditional Daiq, which would typically have 2 oz of rum and just .75 oz of sugar. I personally would not make again.

drjones commented on 2/28/2023:

I gave this 4 stars but only after I reduced the Orgeat & Cinnamon syrup down to .75 oz total combined and upped the, what I used was, Cachaça to 1 oz. I love interesting and complex flavors in cocktails and that's what funky rums do for me in tiki drinks.

The Cheerwine & Rye Sour

2 oz Rye
1 oz Simple syrup (Cheerwine Simple Syrup (see notes))
3⁄4 oz Lemon juice
1 spg Mint (as garnish)
1 twst Lemon peel (as garnish)
Instructions

Shake with ice. Strain onto rock. Express lemon peel and use as garnish with mint sprig.

Notes

In my continued adoration of Cheerwine, I paired it with rye. For the Cheerwine Simple Syrup. 2 cups Cheerwine. 1 cup sugar. Dashes of nutmeg and allspice. A little lemon zest. Simmer until sugar is dissolved. Let it all sit together and cool.

Picture of The Cheerwine & Rye Sour
Yields Drink
Year
2020
Authenticity
Your original creation
Creator
me
Curator rating
Not yet rated
Average rating
Not yet rated
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Navy Strength Old Fashioned

1 oz Navy strength rum, Smith & Cross
1 oz Navy strength gin, Hayman's Royal Dock
1⁄8 oz Rich demerara syrup 2:1
2 ds Bitters, Angostura
1 ds Salt Solution (light dash)
1 Orange peel
Instructions

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

Notes

Saline solution: 150g salt to 850g water, blended in a blender until dissolved

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Dan Smith, Queen Mary Tavern, Chicago, IL
Source reference

https://imbibemagazine.com/navy-strength-old-fashioned/

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
From other users
  • 8/11/20 used Greenhat Navy Strength. Very boozy, love the funky Smith & Cross. Added .25 demerara (I only had 1:1)
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Cannibal Cooler

1 oz Jamaican rum, Appleton Estate V/X
1⁄2 oz Demerara Rum, Lemon Hart 151
1⁄4 oz Allspice Dram, St. Elizabeth
1⁄4 oz Herbal liqueur, Green Chartreuse
1 oz White grapefruit juice
1⁄2 oz Lemon juice
1⁄2 oz Falernum, B.G. Reynolds
1⁄4 oz Honey syrup
2 ds Bitters, Angostura
Instructions

Shake, strain into a tall glass, add ice to fill.

Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
Christian Salazar Diaz,Trader Sam's, Disneyland
Source reference

http://cocktailvirgin.blogspot.com/2018/07/cannibal-cooler.html

Curator rating
Not yet rated
Average rating
4.5 stars
(6 ratings)
From other users
  • I have also subbed orgeat for the honey syrup and it turned out equally complex and delicious — ★★★★★
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Cactus Campfire

1 1⁄2 oz Tequila
1⁄2 oz Mezcal
1⁄2 oz Vanilla syrup, B.G. Reynolds
8 ds Chocolate bitters, Fee Brothers Aztec Chocolate
Instructions

Stir with ice, pour into rocks glass.

Yields Drink
Authenticity
Authentic recipe
Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
From other users
  • It's a little one note... lots of chocolate bitters and sweetness with a slight pleasant agave / vegetal tang and the heat...
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Bokor

2 oz Jamaican rum, Appleton Estate V/X
1⁄2 oz Allspice Dram, St. Elizabeth
1⁄2 oz Fassionola (red)
1⁄2 oz Lime juice
1⁄2 oz White grapefruit juice
1 ds Bitters, Bittermens 'Elemakule Tiki
Instructions

Shake with crushed ice and garnish with torched cinnamon stick.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Black Mamba

2 oz Vodka
1⁄2 oz Lime juice
1⁄4 oz Falernum, B.G. Reynolds
1⁄4 oz Simple syrup
3⁄4 oz Ginger ale
1⁄4 t Activated Charcoal (food grade)
1 sli Lime (wheel, as garnish)
Instructions

Combine ingredients into shaker with crushed ice. Pour unstrained into double rocks glass. Garnish with lime wheel.

Yields Drink
Authenticity
Authentic recipe
Curator rating
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Average rating
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