Plátano Imitación

1 oz Añejo rum (pref. Uruapan Charanda Anejo)
1⁄2 oz Aperol
1⁄4 oz Oleo-saccharum (Banana)
Instructions

Stir all ingredients over ice and strain into chilled Nick and Nora glass.

Notes

To make the banana oleo-saccharum, I cut the peels from two bright yellow bananas into 1/2" pieces and placed them in a small mason jar with 5 tsp granulated white sugar. The jar was sealed tight and left for 24 hours at room temperature before straining the resulting liquid through a coffee filter.

History

Attempting to recreate a wonderful cocktail from a recent outing to a local imbibery. The original featured tobacco bitters and madeira. Without those ingredients at home, I replaced the tobacco bitters with a dash each of Angostura and black walnut bitters, and the madeira with a half measure of Carpano Antica. Proportions of the original were unknown, but 2:1:1/4 felt right for this split-base, Manhattan/Boulevardier offshoot.

YieldsDrink
Year
2023
Authenticity
Altered recipe
Creator
Ian Lacy, Overland Park, KS
Source reference

Adapted from a cocktail called Plátano served by Verdigris Bar in Leawood, Kansas.

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Kingston Quarters; or The Virtues of Half Measures

1⁄2 oz Campari
1⁄2 oz Bruto Americano
1⁄4 oz Zucca
1 Orange peel (garnish)
Instructions

Build, stir, serve up with orange peel garnish

History

This cocktail was borne out of scarcity. I had a bunch of bottles with dregs in them, but I wanted a negroni. Turns out, splitting the elements made for a very interesting drink. I didn't split the base and I'm glad because the funk of the S&C stood up well to what was going on with the sweets. FWIW, it seemed to improve with a little time to sit. Or maybe that was just my mood.

YieldsDrink
Year
2024
Authenticity
Your original creation
Creator
Alan Cooke
Curator rating
Not yet rated
Average rating
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Salvage Operation (Slight Return)

1 oz Gin
1 oz Aperitivo (Mezzodi Aperitivo Italiano)
1 oz Curaçao
Instructions

Shake with ice, strain into coupe.

YieldsDrink
Year
2024
Authenticity
Your original creation
Creator
Tom Marrion
Curator rating
Not yet rated
Average rating
Not yet rated
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Rescue Plan

1 oz Rum
1 1⁄2 oz Walnut Liqueur
1⁄2 oz Amaro (Novasalus)
1⁄2 oz Demerara syrup
Instructions

Combine in a shaker with ice. Shake, strain into coupe.

YieldsDrink
Year
2024
Authenticity
Your original creation
Creator
Tom Marrion
Curator rating
Not yet rated
Average rating
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The Andie Rose

1 1⁄2 oz Scotch, Monkey Shoulder
1⁄2 oz Rye, Rittenhouse
3⁄4 oz Orgeat
3⁄4 oz Lemon juice
3 ds Bitters, Angostura (as garnish)
Instructions

Add all ingredients to a shaker tin, minus the bitters. Dry shake, then add ice and shake hard for 10 seconds. Strain into rocks glass over ice. Add 3 dashes of bitters over cocktail.

YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Tony Cross
Curator rating
Not yet rated
Average rating
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Muzetta's Waltz

1 1⁄2 oz Gin (Empress 1908 Indigo Gin)
1 oz PInk grapefruit juice (Ruby Red)
1⁄2 oz Lemon juice
1⁄4 oz Simple syrup
3 ds Peychaud's Bitters (2-3 dashes)
1 pn Sugar (rim)
1 sli Lemon (dehydrated, as garnish)
1 spg Rosemary (as garnish)
Instructions

Add all ingredients to a shaker tin. Add ice and shake until chilled. Fine strain into a chilled coupe glass. Garnish with a lightly sugared rim, dehydrated lemon wheel float, and a sprig of fresh rosemary.

Notes

Muzetta's Waltz is an elegant, well-balanced, citrusy, yet sweet cocktail with a touch of spice and delightful herbal notes.

History

Muzetta's Waltz is my La Boheme themed riff on The Bohemian cocktail, which I believe was created in the early 2000s.

Picture of Muzetta's Waltz
YieldsDrink
Year
2022
Authenticity
Your original creation
Creator
Scott Gardner, Allentown, PA
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
From other users
  • Muzetta's Waltz is enjoyed best when listening to La Boheme or any of Puccini's classic operas! Technically, it doesn't have to be Puccini or even an opera at all, this drink just sips like a fine aria - it's music to your ears.
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Jimmy Joyce

2 oz Bourbon
3⁄4 oz Sweet vermouth
1⁄2 oz Lime juice
Instructions

Shake with lots of ice.
Strain.
Up.

Notes

A Kentucky variation on the James Joyce

History

We used Maker’s Mark.

YieldsDrink
Year
2024
Authenticity
Unknown
Creator
Mixed up in Nashville
Curator rating
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A Wish for Grace

1 1⁄2 oz Rum (Pot Still Lightly Aged)
3⁄4 oz Madeira (Verdelho Style)
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄2 oz Simple syrup
3⁄4 oz Lemon juice
1 ds Bitters
Instructions

Shake and strain into a coupe. Garnish with a lemon zest.

YieldsDrink
Authenticity
Authentic recipe
Creator
Steven Liles (Smugger's Cove, San Francisco)
Source reference

Martin & Rebecca Cate - Smugler's Cove

Curator rating
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Shinkansenspotter

1⁄2 oz Umeshu
1⁄4 oz Fernet Branca
1 bsp Rice vinegar
1 twst Grapefruit peel (as garnish)
Instructions

Stir; strain; up; garnish.

History

Riff on the Trainspotter, with a Japanese twist. (Shinkansen is the Japanese name for the bullet train.)

Picture of Shinkansenspotter
Craig Eliason
YieldsDrink
Year
2024
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Deceptively strong.
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Red Legs

1 oz Scotch
1⁄4 oz Amaro
1 twst Orange peel (As garnish)
Instructions

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

History

After I served a guest at work a pineapple rum-Scotch Sazerac as a follow up to a rye-Cognac one, that combination got me thinking of Pedro Ximenez-Amer Picon drinks that I made from the Pioneers of Mixing from Elite Bars: 1903-1933 book such as the Reiff. Once at home, I used the New York City-favored Amaro Ciociaro instead of Picon since Pedro Ximenez sherry-sweetened Old Fashioned riffs such as the McKittrick and Second Marriage are also popular there. I dubbed this the Red Legs after Red Legs Greaves, a Scottish pirate active in the Caribbean during the late 17th century, to capture the Scottish and tropical vibes in the drink.

YieldsDrink
Year
2024
Authenticity
Authentic recipe
Creator
Frederic Yarm, Boston, MA
Curator rating
Not yet rated
Average rating
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