Porn Star Martini

1 1⁄2 oz Vodka, Absolut Vanilla (Grey Goose La Vanille or Absolut Vanilla)
1⁄2 oz Passion fruit liqueur (Passoã or De Kuyper)
2 oz Passion fruit puree, Boiron
2 bsp Vanilla Sugar
2 oz Brut Champagne
Instructions

Combine all ingredients, except the Champagne, in a mixing tin and shake with ice. Strain into a chilled Martini glass. Garnish with half of a sliced-open passion fruit. Serve with shot of chilled Champagne on the side.

Notes

Vanilla Sugar:
5 cups granulated sugar
2 vanilla pods

Combine all ingredients in a food processor and blitz until integrated. Sift through a sieve before using or storing.

History

The provocatively named cocktail, created at the Townhouse in London in 2003 by Douglas Ankrah, is a Martini in name only, but has gone on to become a modern classic. Made with vanilla vodka, passion fruit liqueur and passion fruit purée, the final flourish is a shot glass of chilled Champagne served alongside the drink (intended to alternate with the cocktail as a palate cleanser)

Picture of Porn Star Martini
https://punchdrink.com/recipes/pornstar-martini/
YieldsDrink
Year
2003
Authenticity
Authentic recipe
Creator
Douglas Ankrah, The Townhouse, London, UK
Source reference

https://punchdrink.com/recipes/pornstar-martini/

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mako commented on 10/27/2024:

How on earth was this not posted here before now?

Cosmopolitan (Employees Only version)

3⁄4 oz Lime juice
1 1⁄2 oz Lemon vodka, Charbay Meyer Lemon
1 oz Triple sec, Cointreau
1 oz Cranberry juice
Instructions

Add all ingredients to an iced filled cocktail shaker. Shake and strain into a cocktail glass. Garnish with an orange peel

Notes

Employees Only, NYC version

YieldsDrink
Authenticity
Authentic recipe
Source reference

From the book Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined

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Peace & Love

2 oz Gin, Barr Hill Tom Cat (Fleurette)
1 bsp Bénédictine
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Orange liqueur, Grand Marnier (but honestly Cointreu works)
1 oz Orange juice (Cara Cara)
Instructions

Shake, Strain, garnish with a flamed orange peel.

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Your original creation
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Bali Hai Colada

1 1⁄2 oz Añejo rum
1⁄2 oz Overproof rum, Plantation O.F.T.D.
3⁄4 oz Coffee liqueur, Mr. Black
1 oz Cream of coconut
1 oz Pineapple juice (Acid adjusted to lemon juice(5.2 g citric acid per 100ml pineapple juice))
5 dr Salt Solution (20% saline solution)
1 ds Bitters, Bittermens 'Elemakule Tiki
Instructions

Combine all ingredients into a shaking tin with crushed ice. Open pour.

YieldsDrink
Authenticity
Unknown
Creator
Mixinguptiki
Source reference

https://www.instagram.com/p/Cha6_YAAtTc/?igsh=bWN5cnJpN3A0c2kx

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Tradewinds

1 oz Lemon juice
1 1⁄2 oz Cream of coconut
1 oz Apricot liqueur
1 oz Dark rum (Preferably Jamaican)
1 oz Gold rum
Instructions

Flash blend with ice and pour gated into glass filled with crushed ice.

YieldsDrink
Year
1970
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Double pineapple

2 oz Pineapple rum, Plantation Stiggins' Fancy
3⁄4 oz Demerara syrup
3⁄4 oz Pineapple juice (Acid adjusted to lime juice)
5 dr Salt Solution
Instructions

Shake and strain into glass.

YieldsDrink
Authenticity
Unknown
Creator
Leandro DiMonriva
Source reference

https://www.theeducatedbarfly.com/double-pineapple/

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Filthy Liar

3⁄4 oz Gin, Fords
3⁄4 oz Grapefruit liqueur
3⁄4 oz Campari
3⁄4 oz Lime juice
3 dr Bitters, Bittermens 'Elemakule Tiki
Instructions

Shake and strain all ingredients into a salt-rimmed rocks glass ( I used a blend of Kosher Salt & Gran Mitla Sal de Gusano )

Garnish with lime wedge and two olives

YieldsDrink
Year
2024
Authenticity
Your original creation
Creator
Zachary Moore, Hillside Farmacy, Austin, TX, US
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Campari cabaret

1 1⁄2 oz Gin, Hendrick's (Grand Cabaret)
3⁄4 oz Campari
1 oz Lemon juice
6 oz Grapefruit soda (Fever-Tree: Sparkling pink grapefruit)
Instructions

Shake lemon juice, gin, and Campari with ice. Pour into tall glass with ice.
Top off with sparkling grapefruit soda. Garnish with lemon peel

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Your original creation
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Treasure Chest

1 1⁄2 oz Light rum (I used Denizen 5 year white)
3⁄4 oz Aperol
3⁄4 oz Lime juice
1⁄2 oz Orgeat
1⁄2 oz Passion fruit syrup
2 ds Bitters (I used 1821 Hibiscus bitters but there’s room to experiment here)
Instructions

Shake, strain into tiki glass filled with crushed ice.

History

Wanted to make a Quarantine Order or a Last Bird (yum) but didn’t have pineapple or cinnamon syrup. This came out of a couple failed experiments. Husband likes it so much that he picked the name.

YieldsDrink
Year
2024
Authenticity
Your original creation
Creator
jello_jones, Atlanta, GA
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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The Southern Celery Sour

1 oz Egg white
1 1⁄2 oz Gin
1 oz Lemon juice
1⁄2 oz Pineapple juice
1⁄2 oz Simple syrup
5 ds Celery bitters
Instructions

Dry shake all ingredients; then short shake with ice; serve up in coup.

History

A classic - I gather- first had at The Grey in Savannah

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Authenticity
Unknown
Creator
Unknown.
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I am surprised a gin based drink is being listed as "southern" (although it has some similarity to the Ramos Fizz created in New Orleans.) Difford’s has essentially the same recipe listed as the “Celery Sour” with some differences in proportions. (Per Difford the original "celery sour" comes from a 1917 non-alcoholic cocktail in a book by a St. Louis bartender, so the gin is a later addition or the alcohol component was inadvertently omitted in the publication...I suspect the latter. It didn't include egg white.) I am inclined to listing this as an “altered recipe” of the “Celery Sour” with The Grey in Savannah as the place where it was created per the contributor, although it doesn’t show up on their current online cocktail menu. I did locate an old link to their menu showing a “Celery Sour” https://www.opentable.com/r/the-grey. There the egg white is not mentioned but it is under Vintage cocktails as "Gin, Lemon, Pineapple, Celery Bitters"

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