Consolidation

1 1⁄2 oz Gin (Empress 1908 Elderflower Rose' Gin)
1 oz Citron liqueur, Sukkah Hill Etrog
3⁄4 oz Ancho Reyes chile liqueur
3⁄4 oz Orange juice (freshly squeezed)
1⁄2 oz Lavender syrup
Instructions

Shake with ice and strain into a frozen coupe glass.

Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Carl N.
Curator rating
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Guinomi

3 3⁄8 oz Junmai Sake
2⁄3 oz Japanese Whisky
2 t Bénédictine
1 sli Ginger (pickled ginger, as optional garnish)
Instructions

Stir with ice. Strain into guinomi, Nick and Nora glass, or similar size tea cup.

Alternatively build over ice

Optional garnish with pickled sushi ginger

Notes

Tried to size approx. to Nick and Nora but many guinomi are somewhat smaller.

Taste of stirred/strained version evolves with temperature. Rocks version evolves with dilution.

History

Wanted to create a sake cocktail that wasn't fruity.

Guinomi are sake cups of variable size, larger than the common ~45 ml ochoko. I tried to size approx to a Nick and Nora glass, depending on dilution. This drink volume can be split between two smaller guinomi or use a tea cup (yunomi).

Picture of Guinomi
personal photo my ©
Yields Drink
Year
2025
Authenticity
Your original creation
Curator rating
Not yet rated
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Suzerac

1 1⁄2 oz Rye (100 proof)
1 oz Suze
1⁄4 oz Rich simple syrup 2:1
3 ds Peychaud's Bitters
1 rinse Absinthe
1 twst Lemon peel (as garnish, or expressed and discarded)
Instructions

Absinthe rinse a cocktail glass. Separately stir other ingredients with ice, strain into glass. Lemon zest expressed and discarded.

Yields Drink
Year
2017
Authenticity
Authentic recipe
Creator
Kevin Rigault, Le Forvm cocktail bar in Paris, France
Source reference

https://www.diffordsguide.com/cocktails/recipe/4309/suzerac

Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
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Armchair Psychologist

2 oz Blended Scotch
1⁄3 oz Allspice Dram, St. Elizabeth
1⁄3 oz Cherry Liqueur, Cherry Heering
1⁄3 oz Sweet vermouth
1 bsp Islay Scotch
1 twst Orange peel (as garnish)
Instructions

Stir with ice, strain over a big rock in an old fashioned glass. Express orange peel and drop in glass.

Notes

I used Monkey Shoulder, Antica, and Lagavulin 8. May be too sweet for some.

Yields Drink
Year
2025
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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CFO/COO

1 1⁄2 oz Gin, Bombay Sapphire
1 oz Limoncello, Pallini
3⁄4 oz Maraschino Liqueur, Luxardo
3⁄4 oz Pomegranate juice
3 ds Aztec Chocolate bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

History

A new job requires a new cocktail for the celebration.

Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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  • True Blue — Gin, Triple sec, Maraschino Liqueur, Tea
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  • SWOboy Blues — Gin, Blue Curaçao, Maraschino Liqueur, Herbal liqueur, Absinthe, Egg white, Olive juice, Sugar
  • Last Word (Cocktail variant) — Gin, Maraschino Liqueur, Herbal liqueur, Orange bitters, Cherry, Key lime
  • Cherry Air — Gin, Limoncello, Maraschino Liqueur, Tonic water

Black Magic

1 rinse Absinthe, Vieux Pontarlier Verte
1 oz Cognac, Hine
1 oz Rum, Angostura 5 Year
1⁄2 oz White Crème de Menthe, Marie Brizard
1 t Fernet Branca
1 t Simple syrup
Instructions

Rinse; stir; strain; up.

History

Subtly herbaceous spin on the Stinger

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Thomas Waugh, Death & Co., New York, New York (USA)
Source reference

Death & Co. Modern Classic Cocktails, p. 216

Curator rating
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From other users
  • Made with St. Remy VSOP and Appleton Signature and Tempus Fugit and St. George. Better than a Stinger.
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  • Away Colors — Añejo rum, Crème de Banane, Fernet Branca
  • Big Spender — Cognac, Pineapple rum, Drambuie, Fernet Branca, Orange peel
  • The Freshmaker — Pineapple rum, Crème de Menthe, Pear eau de vie, Pineapple juice

Sinnerman Swizzle

1 oz Gin
1 oz Sweet vermouth
1⁄2 oz Suze (Aveze or Salers will work here too)
1⁄2 oz Allspice Dram (St. Elizabeth, adjust for other brands like less Hamilton)
3⁄4 oz Lemon juice
5 ds Bitters, Angostura (As floated garnish)
1 spg Mint (As garnish)
Instructions

Build in a Collins glass, fill with crush ice, and swizzle to mix and chill. Top with more crushed ice, garnish with mint sprigs and 5-6 dash Angostura Bitters, and add a straw.

History

Back in 2014, Swizzles were all the rage here in Boston especially given the first Death & Co. cocktail book and the fact that we had a D&Co. alumni at the Hawthorne putting them on the menu (and it radiated out to other bars). One of the drinks and flavor combinations that I was still thinking about was Mike Fleming's Sinnerman at West Bridge; the simple combination of sweet vermouth, gentian liqueur, and allspice dram made for a rather good aperitif. I did find it a touch sweet and figured that some citrus would dry it out a little. Or if I added some citrus and made a Swizzle out of it...

Yields Drink
Year
2014
Authenticity
Unknown
Creator
Frederic Yarm, Russell House Tavern, Cambridge, MA
Source reference

https://cocktailvirgin.blogspot.com/2014/12/sinnerman-swizzle.html

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Negroni on Saturn

1 oz Gin (preferably London Dry)
1⁄2 oz Campari
1⁄2 oz Sweet vermouth
3⁄4 oz Lemon juice
1⁄2 oz Passion fruit syrup
1⁄2 oz Orgeat
1⁄4 oz Falernum
1 twst Lemon (Garnish, see instructions)
1 Cherry (Garnish, see instructions)
Instructions

Shake with ice, strain into a double old fashioned glass, fill with crushed ice, and garnish with a lemon wheel ring (a slice removing the fruit and leaving the peel and pith)-cherry (in the center of the peel-pith) picked Saturn+rings garnish. Alternative garnish: freshly grated nutmeg.

History

For Negroni Week 2017 at Loyal Nine, I pondered gin drinks that I could do a mashup and my mind wandered over to the late 1960s Tiki wonder, the Saturn. I got excited since the combination of gin, Campari, passion fruit syrup, and lemon in the mix reminded me of Jamie Boudreau's Novara; moreover, the addition of sweet vermouth, orgeat, and falernum only seemed to add to the picture. I was so pleased with the combination that I later served it at Loyal Nine to Matt of CocktailWonk who was visiting and several other guests that weekend.

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Frederic Yarm, Loyal Nine, Cambridge, MA
Source reference

https://cocktailvirgin.blogspot.com/2017/06/negroni-on-saturn.html

Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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Parenthetics

1 1⁄2 oz Whiskey, Bulleit (Rye, 10 Year Old)
1 oz Pear liqueur, Mathilde
3⁄4 oz Crème de Violette, Rothman & Winter
3⁄4 oz Pomegranate juice
3 ds Bitters, Fee Brothers Black Walnut
Instructions

Shake with ice and strain into a frozen coupe glass.

Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Black Hand Society

3⁄4 oz Fernet Branca
3⁄4 oz Campari
1⁄2 oz Pineapple juice
1⁄2 oz Lime juice
1⁄2 oz Cinnamon syrup (1:1, 50° Brix)
Instructions

Shake with ice and strain into a cocktail coupe.

History

I was inspired by the previous night's Ai Ono, and I looked to the Gilda and the Ferrari (Fernet-Campari shot or drink motif) to mashup into a riff. I named the combination the Black Hand Society after the crime syndicate that took the place of the mafia in New Orleans circa 1900 that I learned about in Herbert Asbury's The French Quarter book. They were known for blackmail and sending death threats that were embellished with images of black hands and crimson skulls and crossbones — perfect symbolism for the Fernet and Campari components that worked great with the pineapple, lime, and cinnamon structure. The black and red motifs reminded me of the Fernet-Campari-containing Trash Polka that I named after a German style of tattooing that combines images done in either black or red ink. I surmised that I had a winner for Fernet, pineapple, cinnamon, and lime have worked well in the gin-based Awkwardly Tongue Tied. See source reference for links to the drinks mentioned above.

Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2025/07/black-hand-society.html

Curator rating
Not yet rated
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