Big and Red

1 oz Gin, Tanqueray Malacca
1⁄2 oz Elderflower liqueur
1⁄2 oz Ancho Reyes chile liqueur
1 1⁄2 oz Pomegranate juice (from a whole fresh pomegranate)
1 oz Lime juice
3 ds Aztec Chocolate bitters
Instructions

1. You want a whole fresh pomegranate. Gently slice off one end. Gently scoop out most of the seeds and stuff, do not puncture the husk. The husk will be your serving glass.
2. Shake all ingredients with ice and strain into the husk.

History

My pomegranate tree still has several pieces of fruit, so this is my end-of-the-season idea.

YieldsDrink
Year
2019
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Spoondrift — Gin, Lychee liqueur, Pineapple juice, Lemon juice, Cream of coconut
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Creolita

1 1⁄2 oz Añejo rum (I used Barbancourt 8 Year)
1⁄2 oz Sweet vermouth
1⁄2 oz Lime juice
1⁄4 oz Bénédictine
1⁄4 oz Amer Picon
1 pn Salt (or 3-5 drop 1:4 saline)
Instructions

Shake with ice and strain into a cocktail coupe.

Notes

Aroma is dark orange countered by bright lime notes. Lime, caramel, and grape sip, and rum and a slightly bitter orange-herbal flavor swallow.

History

In thinking about the Manhattan variation The Creole, I wondered if I could make it into a Daiquiri if I swapped rum as the base and added lime juice. Given the original recipe, it seemed like the Floridita (a classic Cuban Daiquiri with sweet vermouth and two sweeteners) would make a great skeleton to manipulate. The original was a touch too bitter, and this was fixed with a pinch of salt.

YieldsDrink
Year
2019
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2019/08/creolita.html

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Daiquiri-like; not as complex as the ingredient list had me expecting.
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  • Benjamin Barker Daiquiri — Añejo rum, Campari, Absinthe, Lime juice, Demerara syrup, Lime
  • Glamour Profession — Añejo rum, Amaro Nonino, Lime juice, Passion fruit liqueur, Coffee
  • Rare Hearts — Cognac, Bourbon, Herbal liqueur, Cardamom bitters, Lemon juice, Vanilla syrup
  • The Ecstasy of Gold — Armagnac, Crème de Banane, Bénédictine, Lemon juice, Egg white

Banana Bread Flip

1 1⁄2 oz Crème de Banane, Giffard
1⁄2 oz Demerara Rum, El Dorado 8
1⁄4 oz Virgin Islands Rum, Cruzan Blackstrap
1⁄4 oz Allspice Dram, Bitter Truth
1 Whole egg
Instructions

Dry shake all ingredients, shake with ice for 15 seconds, strain into a chilled cocktail coupe. Garnish with grated nutmeg.

History

Part of a series I'm working on with liqueurs as a cocktail base. Similar to my posted Bananas Foster Flip recipe, but with a stronger banana flavor and added spice notes from the pimento dram. After whipping it up off the cuff, a friend said it tasted like liquid banana bread, hence the name.

YieldsDrink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(12 ratings)
Similar cocktails
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Most definitely tastes like banana bread. Used a stronger DIY Banana Liqueur to kick it up. Good decision!

Low Winter Sun

3⁄4 oz Rye, Rittenhouse 100
3⁄4 oz Amaro Abano
3⁄4 oz Bonal Gentiane Quina
3⁄4 oz Palo Cortado Sherry, Lustau ("Peninsula")
1 Orange peel
Instructions

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

Notes

The Lustau Palo Cortado "Peninsula" Sherry combines the nutty dryness of an amontillado with the rich fig & raisin notes of an oloroso. Substitute with a split of those two sherries if unavailable.

History

Part of my ongoing "4 parts, equal parts, stirred" series.

YieldsDrink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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  • Décolletage — Reposado Tequila, Aromatized wine, Aperol, Fernet Branca, Orange peel
  • Dreadlock Holiday — Jamaican rum, Suze, Bianco Vermouth, Pineapple liqueur, Lemon peel
  • The Moops — Rye, Amaro, Bianco Vermouth, Bitters, Apricot liqueur

Apricot Sour

1 1⁄2 oz Apricot liqueur, Rothman & Winter
3⁄4 oz Bourbon, Elijah Craig (Small Batch)
3⁄4 oz Lemon juice
1 rinse Allspice Dram, Bitter Truth
Instructions

Shake all ingredients with ice for 15 seconds, strain into a chilled coupe rinsed with pimento dram. Garnish with a lemon wheel.

Notes

Also works with scotch or cognac in place of the bourbon; I change it up depending on my mood or what a guest prefers.

History

Part of a series I'm working on with liqueurs as a cocktail base.

YieldsDrink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • 1:1 ratio Bourbon/Apricot Liqueur .5 Lemon 1 Barspoon of Allspice Dram Try with dusted Graham Cracker rim — ★★★★
  • Yum! Love this combination of flavors. Maybe 4.5
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  • Apple Jack — Applejack, Lemon juice, Simple syrup, Apple cider

Aperol Sour

2 oz Aperol
1 oz Lemon juice
1⁄2 oz Galliano (Autentico)
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Ginger-Honey Syrup
3 ds Bitters, Angostura Orange
1 oz Egg white (or 3 drops of InstaFoam)
Instructions

Add all ingredients to a shaker (unless using egg white or aquafaba; then dry shake first). Shake vigorously for 8 seconds. Double strain into an Old fashioned glass with a large ice cube. Garnish with half an orange slice

Notes

For the syrup: bring 340g honey, 75g peeled and thinly sliced ginger, and 350 ml water to a gentle simmer (do not boil, only allow light steam to generate) until honey dissolves. chill overnight with the ginger inside. Strain

YieldsDrink
Year
2019
Authenticity
Your original creation
Creator
Eran Shifferman
Curator rating
Not yet rated
Average rating
4.5 stars
(5 ratings)
From other users
  • This should be called Creamsicle or Dreamsicle. Very good :) — ★★★★★
Similar cocktails
jb3689 commented on 4/13/2022:

Brilliant. Exactly what I was looking for in an Aperol sour. The Galliano and Yellow Chartreuse add some welcome complexity. I craze a bit more body, but this went down so easily. Used 1:1 demerara instead of the ginger-honey, but I'd love to try the ginger-honey. Added to my home menu

Christmas Concoction

1 1⁄2 oz Gin, Tanqueray Malacca
3⁄4 oz Crème de Violette
1⁄2 oz Cassis
1 oz Lime juice
3 ds Aztec Chocolate bitters
Instructions

Shake well with ice and strain into a frozen coupe glass.

Notes

I like this also with Boodles Gin.

History

A bit of Christmas Day revelry.

YieldsDrink
Year
2019
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Very chocolatey & delicious on the finish. Reduced Rothman & Winter creme de Violette to 1/2 oz as suggested.
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Made with Golden Moon creme de violette and an ok Total Wine brand creme de cassis, pretty good. I could never imagine 3/4 of Rothman and Winter violette in any drink and I use the Golden Moon whenever it's more than 1/4 in a recipe. If using R&W I'd maybe just do 1/2 oz. It would still have enough sugar to balance the lime, or could add a bit of syrup too.

Fall Harvest Punch

1 oz Rye, Wild Turkey 101
1 oz Apple brandy (Copper & Kings)
1 1⁄2 oz Apple cider
1⁄2 oz Lime juice
1 bsp Allspice Dram, St Elizabeth
1 ds Bitters
2 oz Ginger beer
Instructions

Combine all ingredients except ginger beer in tin and shake with ice. Pour over fresh ice, and add ginger beer to taste.

YieldsDrink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
Similar cocktails
No similar cocktails found.

Meditation purpose

1 1⁄3 oz Bourbon, Maker's Mark
3⁄4 oz Dry vermouth, Noilly Prat
1⁄3 oz Apricot liqueur (Merlet lune d'abricot)
1⁄3 oz Amaro Nonino
1⁄4 oz Elisir Novasalus
Instructions

Stir, strain in coupe, express lemon Peel and drop in.
Serve.

Notes

I asked for a boulevardier or Manhattan kind.
But i insisted on something very different and experimental.

It was complex and subtle at the same time.
Not strong alcool forward.

Bourbon showed only at the end.
At the same time, the drink was dry, a bit bitter, with crisp and not sweet.
Just the subtle sweetness needed.

I thought he splitted the base with gin.

Delicious.

History

Christmas with my parents in Spain.
Trying "new" bars as usual.

YieldsDrink
Year
2019
Authenticity
Authentic recipe
Creator
Eduardo Campos, Tandem cocktail bar, Barcelona, Spain
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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  • Byrrh Cocktail — Byrrh, Cognac, Kirschwasser

Well-crafted, almost dry. The dry bitter pine sap of the Elisir Novsalus pairs well with the sweet apricot (I used Rothman & Winter). I wasn't sure if the Noilly Extra-dry here in the U.S. would work, but it did.

Had to do some substituting (pear liqueur and amaro montenegro) but the whisky, vermouth, and novasalus carry the day. A nice variation on a dry manhattan that gets elevated to a premium flavor by the amari.

Probably one of the most interesting drinks I've come across here on Kindred, in a good way.

I only wish I had the appreciative company here to share it with, and discuss...

Jakartian Peardition

1 oz Batavia Arrack, Van Oosten
3⁄4 oz Oloroso sherry
1⁄2 oz Pear liqueur
3⁄4 oz Lime juice
1⁄2 oz Grapefruit juice
1⁄2 oz Orgeat
1⁄4 oz Cinnamon syrup
Instructions

Shake, strain into coupe, up.

Notes

Came across this looking for Arrack drinks. From Guillermo Bravo of New York’s The NoMad Bar.

YieldsDrink
Authenticity
Authentic recipe
Creator
Guillermo Bravo
Source reference

https://punchdrink.com/recipes/jakartian-peardition/

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Works well with calvados instead of pear brandy
  • Note - original uses pear brandy, not liqueur; see reference when making
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I'm intrigued enough to try. Question about the pear liqueur you list vs pear brandy spec on the Punch site. That'd certainly affect the sweetness, no? What did you use?

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