Smoke on the Beach (Jim Kearns)

1 1⁄2 oz Blanco tequila
1⁄2 oz Mezcal
1⁄2 oz Herbal liqueur, Green Chartreuse
1 oz Pineapple juice
3⁄4 oz Lime juice
1⁄2 oz Cane syrup
4 lf Sage (one for garnish)
3 pn Black pepper (garnish, fresh ground)
Instructions

Shake with ice (reserve one sage leaf for garnish), strain into highball glass with ice. Garnish with a single sage leaf and three turns of fresh ground pepper from a mill.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Jim Kearns, Tijuana Picnic, NYC, NY
Source reference

https://www.foodrepublic.com/recipes/mexican-winter-warmer-smoke-on-the…

Curator rating
Not yet rated
Average rating
4.5 stars
(9 ratings)
From other users
  • Linda likes this one — ★★★★
  • I like to bruise the sage leaves a bit with a muddler first. Double strain onto fresh rocks. I also use a little less syrup. Superb cocktail. Try Pusherman if you like this. — ★★★★★
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  • The Hint of Spring — Rum, Herbal liqueur, Bitters, Lemon juice, Simple syrup, Sage, Blackberry
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Dissertation

1 oz Amaro, Amaro di Angostura
1 oz Sweet vermouth, Vya
1 oz Rye, Michter's
1 oz Cognac, Camus VS
4 ds Bitters, Angostura
Instructions

Stir all ingredients in a mixing glass over ice until chilled. Strain into a rocks glass with a single ice cube. Garnish with lemon peel.

Notes

A study of simple substitutions? Hardly. The bittersweet interplay between Amaro, whiskey and vermouth remains, but the choice of Amaro and addition of cognac change the storyline. Where the Boulevardier is rich and intriguing. Bitter Amaro Di Angostura and softening cognac result in a stunningly balanced cocktail worthy of a doctorate.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Cherrystoner
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Spirit forward as expected. Used Averna as the amaro with 4 drops homemade bitters. Could probably go higher with the bitters. — ★★★★
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  • Staten Island — Bourbon, Amaro, Sweet vermouth, Cherry Liqueur, Cherry Bitters
  • Boulevardier 12 — Bourbon, Sweet vermouth, Campari, Amaro, Chocolate bitters, Herbal liqueur, Orange peel
  • Yokosuka'd — Whiskey, Sweet vermouth, Amaro, Peychaud's Bitters

Falcon Lake Incident

1 1⁄2 oz Mezcal, Fidencio Clásico
1⁄2 oz Cappelletti Aperitivo
3⁄4 oz Chamomile syrup
3⁄4 oz Pineapple juice
1⁄2 oz Lemon juice
1 pn Pink Peppercorn (garnish)
Instructions

Shake with ice, strain into ice-filled old fashioned glass. Garnish with a pinch of pink peppercorns.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Dustin Olson & Gareth Howells, Forrest Point, Bushwick, Brooklyn, NY
Source reference

https://www.foodrepublic.com/recipes/what-if-the-daiquiri-and-the-negro…

Curator rating
Not yet rated
Average rating
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Dish Walk Cooler

2 oz Gin
1 oz Lemon juice
1 1⁄4 oz Lavender syrup
3 oz Sparkling water
Instructions

Build over ice in a high ball glass; add sparkling water; stir; garnish with a sprig of French lavender

Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Benjamin Mako Hill, Palo Alto, CA
Source reference

https://wiki.mako.cc/CASBS_2019_graduation_cocktails

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Gin and lavender syrup is a wonderful combo. Still fiddling with the right amount of syrup.
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Embrace the Sun

1 1⁄2 oz Light rum, Denizen
1⁄2 oz Batavia Arrack, Van Oosten
1⁄2 oz Campari
1⁄2 oz Guava syrup
3⁄4 oz Lime juice
2 oz Hibiscus ginger beer, Q
1 Grapefruit peel
Instructions

Shake all of the ingredients except the ginger beer and grapefruit swath garnish with ice, pop the tin seal, add the 2 oz ginger, strain into an iced Collins glass. Garnish with a long expressed grapefruit swath.

Notes

For the guava syrup, I use equal parts defrosted Goya guava pulp mixed with cane sugar.

History

Recently got some of the Q Hibiscus Ginger Beer and was playing around with some highball ideas.

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Southern Border — Pisco, Blue Curaçao, Peychaud's Bitters, Lime juice, Egg white, Simple syrup
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American Flyer

1 oz Light rum
1 t Lime juice
1 cube Sugar
4 oz Champagne
1 sli Lime (for garnish)
Instructions

Combine rum, lime juice and sugar cube in a Champagne flute, then top with Champagne. Garnish with lime slice.

Yields Drink
Authenticity
Authentic recipe
Source reference

Champagne Cocktails by Anistatia Miller, Jared Brown & Don Gatterdam (ReganBooks,1999), p. 78,

Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
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Ma Cherie

2 1⁄2 oz Fino sherry
1⁄2 oz Lime juice
1⁄2 oz Pineapple Gum Syrup
1⁄4 oz Herbal liqueur, Green Chartreuse
1⁄4 oz Falernum, Velvet Falernum
10 dr Salt Solution (¼ cup boiling water + 1 Tbsp salt)
1 ? Celery stalk (1 inch)
1 ? Cucumber (slice lengthwise as ribbon)
Instructions

Crush celery with muddler; add other ingredients short-shake to combine; garnish in highball w/ ribbon

Yields Drink
Authenticity
Authentic recipe
Creator
Leo Robitschek, The NoMad, New York
Source reference

https://punchdrink.com/recipes/ma-cherie/

Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
From other users
  • Savory! Superb! (Subbed demerara simple for Pineapple Gum.)
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SWOantini

2 oz Limoncello
1 oz Gin, Bombay Sapphire
1⁄2 oz Triple sec
1⁄2 oz Lemon juice
1⁄2 oz Lavender syrup
1 t Olive juice (Olive brine is best.)
Instructions

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

Notes

To get the "oily" I have also poured a quantity of gin into a small glass, dropped in several oily Mediterranean olives, covered, and let it sit for a few days.

History

Surface Warfare Officers will understand.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Fruity but Panky

1 oz Calvados
3⁄4 oz Mezcal (Verde)
1⁄4 oz Bianco Vermouth, Dolin
1⁄4 oz Bigallet China-China
1⁄3 oz Pine liqueur (Quaglia)
2 dr Chocolate bitters (Homemade and strong)
Instructions

Stir, strain, coupe

Notes

I use metric system.
Consider for this cocktail fat 1/4 for each.
Fat 3/4 mezcal not too smoky.
Fat 1/3 to 0.5 pine depending how "panky" you like it.
Enjoy!

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Tricky Split

1 oz Rye, Rittenhouse
1 oz Gin, Tanqueray
1⁄2 oz Bigallet China-China
1⁄2 oz Suze
1⁄4 oz Maraschino Liqueur
3 ds Bitters, Angostura Orange
Instructions

Stir quickly with a lot of ice, just in order to chill and achieve syrupy texture. Serve.

Or quick ice bath and store in freezer for 30 minutes.

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Very drinkable, balanced across a lot of flavors, but don’t love it.
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