Pink Sprig

3⁄4 oz Gin
3⁄4 oz Aquavit
1⁄2 oz Campari
1⁄2 oz Grapefruit juice (ruby red)
1⁄2 oz Lemon juice
1⁄4 oz Rich simple syrup 2:1 (grapefruit and bay-leaf infused; see notes)
1 sli Lemon (as garnish)
Instructions

Shake; double-strain; up; garnish with lemon slice and optional star anise.

Notes

Syrup recipe from Ryan Cheityawardana: Bring one part water to rolling boil. Stir in two parts sugar until mixed. Add a bay leaf and swath of grapefruit peel with rind removed, and keep stirring until dissolved, ~3 minutes. Let cool and strain.

History

Made for the MasterClass Holiday Cocktail Contest.

Picture of Pink Sprig
Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Third Day on the Slopes

3⁄4 oz Gin
3⁄4 oz Lemon juice
3⁄4 oz Cap Corse Blanc
3⁄4 oz Zirbenz Stone Pine Liqueur
1 t Honey syrup (1:1 with water)
1 t Sparkling water (Optional)
1 twst Lemon peel
Instructions

Shake the gin, lemon juice, Lillet, and 1:1 honey syrup with ice. Strain, twist lemon peel, top with seltzer (optional).

Notes

Very bracing without the optional ingredients - the scent of the Alps injected straight into your taste buds. With the honey and water, becomes a Stone Pine Sour.

History

Spent some time experimenting with the Corpse Reviver #2 formula, substituting liqueurs for the orange. Zirbenz has the complexity to stand up to the lemon and liquor.

Yields Drink
Year
2020
Authenticity
Unknown
Creator
Original cocktail
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
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Christmas Evening

2 oz Whiskey, HIgh West (High West Campfire)
3⁄4 oz Strega
1⁄4 oz Allspice Dram, St. Elizabeth
3 ds Bitters, Fee Brothers
1 twst Orange peel (as garnish)
Instructions

Stir over ice and strain into a coupe glass. Garnish with orange peel.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Robert Pope
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
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  • Bells and Whistles — Bourbon, Bonal Gentiane Quina, Amontillado Sherry, Averna, Apricot liqueur
  • Flannel & Rye — Rye, Herbal liqueur, Sweet vermouth, Bitters, Allspice Dram, Orange peel
  • American Praline — Rye, Bénédictine, Aperol, Bitters, Orgeat

Sour de Santos

1 1⁄2 oz Mezcal, Gracias a Dios
1⁄2 oz Apricot liqueur
1 bsp Allspice Dram, St. Elizabeth
3 dr Bitters, Bittermens Xocolatl Mole
3 dr Cinnamon (tincture)
1 Egg white
3⁄4 oz Lemon juice
3⁄4 oz Simple syrup
Instructions

Dry shake; shake; strain; rocks.

Yields Drink
Authenticity
Authentic recipe
Creator
Ryan Victor, Las Almas Rotas, Dallas, Texas (USA)
Source reference

https://www.dallasnews.com/food/drinks/2020/12/11/5-cozy-winter-cocktai…

Curator rating
Not yet rated
Average rating
4.5 stars
(9 ratings)
From other users
  • Delicious! We subbed a lemon oleo-saccharum for the simple, served up, with grated unsweetened (bakers’) chocolate as garnish. This is going on the “Crowd Pleasers” list :) — ★★★★★
  • I didn't have cinnamon tincture so I used cardamom bitters. Delicious! It would be OK to dial the sweetness back a little.
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Five Families

1 1⁄2 oz Rye
1⁄2 oz Navy strength rum, Smith & Cross
3⁄4 oz Averna
1⁄4 oz Maraschino Liqueur
Instructions

Stir, strain, big rock, lowball

History

I can't remember where I got this recipe

Yields Drink
Year
2020
Authenticity
Unknown
Creator
Unknown
Source reference

Unclear. A similar recipe with Zucca and Chinato from The NoMad Cookbook by Daniel Humm and Will Guidara

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Made it with Meletti. Warm, peanutty, sweet, enjoyable.
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L'Heritage

1 1⁄2 oz Cognac
1 1⁄2 oz Aromatized wine, Lillet Blanc
2 t Suze
2 ds Bitters, Angostura
2 ds Peychaud's Bitters
1 Cherry (garnish)
Instructions

Stir, strain, coupe, garnish.

Yields Drink
Year
2015
Authenticity
Unknown
Creator
Pierre-Marie Bisson, Basement Sate, London
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Used Cocchi Americano and skipped Suze; might go 2:1 brandy:wine next time.
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My Mexican Period

1 1⁄2 oz Reposado Tequila
1⁄2 oz Ancho Reyes chile liqueur
1⁄2 oz Aperol
1⁄2 oz Bonal Gentiane Quina
1 twst Orange peel
Instructions

Stir, strain down, express and serve with

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • Very drinkable, nice pink-orange hue.
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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?

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