Chance Encounter

1 1⁄2 oz Pisco, Kappa
1⁄2 oz Dimmi
3⁄4 oz Salers Gentiane
3⁄4 oz Lemon juice
1⁄4 oz Simple syrup
1 twst Grapefruit peel
Instructions

Shake with ice and strain into chilled glassware of choice. Express grapefruit peel.

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Brian Sturgulewski, Celeste, Chicago, IL
Source reference

https://punchdrink.com/recipes/chance-encounter/

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Shawn C commented on 7/03/2023:

Surprisingly good, but I made an unintended modification (perhaps subconsciously), using 1/2 oz of simple syrup rather than the called for 1/4. I had feared that Salers known drying effect would be too much with the 3/4 ounce of lemon, since the Dimmi is balanced between sweet and bitter. The inadvertent use of 1/2 oz simple syrup resulted in a very balanced drink, with the floral (apricot and citrus blossom) of the Dimmi, some gentiane/wormwood bitterness. The flavor/aroma are reminiscent of Aveze in some ways.

The Biggest, Blackest Pineapple

2 1⁄2 oz Pineapple rum, Plantation Stiggins' Fancy
2 oz Amaro Sibilla
1 oz Cynar 70
1 1⁄2 oz Pineapple syrup
1 1⁄2 oz Water
1 oz Lime juice (reserved)
2 rinse Bitters, Angostura (as rinse)
Instructions

Set up a pourover (like a V60). On a fine grind setting, grind 15 grams of relatively neutral coffee and place in the filter. Combine the first four ingredients in a small pitcher. Add 1.5 oz water to wet the grounds. Slowly pour the cocktail through the coffee into the carafe below. Transfer to a jar and refrigerate. When you're ready to make the drink, add the lime juice to the jar. Chill two coupes with ice and dash some bitters on top. Swirl to coat and discard. Add the cocktail evenly between the coupes.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
Not yet rated
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Tuscan Toucan

1 1⁄2 oz Amaro Montenegro
1 oz Jamaican rum (Overproof and Unaged, preferably Rum-Bar)
1 oz Lime juice
3⁄4 oz Cinnamon syrup (2:1)
3⁄4 oz Pineapple juice
3⁄4 oz Grapefruit juice
1 1⁄2 c Crushed ice
1 spg Mint (as garnish)
1 lf Pineapple (as garnish)
1 Orchid (as garnish)
Instructions

Blend everything on medium until smooth, pour into a rocks glass. Garnish with a pineapple frond, mint sprig and orchid.

Yields Drink
Authenticity
Authentic recipe
Creator
Anthony Schmidt, False Idol, San Diego CA
Source reference

https://punchdrink.com/recipes/tuscan-toucan/

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Helen the Pacific

3⁄4 oz Demerara Rum, Lemon Hart
3⁄4 oz Rhum Agricole, Neisson
3⁄4 oz Lime juice
1⁄2 oz Maraschino Liqueur, Luxardo
1⁄4 oz Allspice Dram, St Elizabeth
1⁄4 oz Falernum, Velvet Falernum
1⁄4 oz Grenadine
1⁄4 oz Simple syrup
Instructions

Shake,strain into a Tiki mug filled with crushed ice. Add straw and garnish with a lime twist and a cherry.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Randy Wong
Source reference

https://cocktailvirgin.blogspot.com/2009/11/helen-pacific.html

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
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Antigua Black

2 oz Cynar 70
1 oz Navy strength rum, Smith & Cross
1⁄2 oz Pineapple syrup
1⁄4 oz Lime juice
1 rinse Allspice Dram
1 Lime peel (garnish)
Instructions

Stir all ingredients with ice. Strain into a chilled cocktail coupe or Nick & Nora glass, rinsed or atomizer spritzed with allspice dram. Garnish with expressed lime peel.

History

Drier rework of the "Black Honey" cocktail posted here at KC (originally on SeriousEats). Named after the "black pineapple" varietal from Antigua.

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
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Cafe Colada

1 1⁄2 oz Jamaican rum
1⁄2 oz Crème de Banane
1⁄2 oz Coffee liqueur
1 1⁄2 oz Pineapple juice
3⁄4 oz Coconut cream
1⁄2 oz Orange juice
1⁄4 oz Lime juice
1 pn Nutmeg (garnish, fresh grated)
Instructions

Dry shake all ingredients, pour into a mug/glass two-thirds filled with crushed ice. Top with more crushed ice, add straw and garnish with fresh grated nutmeg.

Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
Brandon Bramhall, Attaboy, Nashville, TN
Source reference

Bartender's Choice Vol. 2 App for iOS

Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
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Hawaiian Coffee Colada

1⁄2 oz Cream of coconut
1⁄2 oz Orgeat (roasted)
1⁄2 oz Coffee liqueur (Alamea Hawaiian)
1 1⁄2 oz Lime juice
2 oz Pineapple juice
1 1⁄2 oz Rhum Agricole (Rhum JM XO)
1 1⁄2 oz Jamaican rum (Doctor Bird)
Instructions

Add 1 cup crushed ice to a blender and add the remaining ingredients. Blend for 5 seconds, then pour unstrained into a frozen pineapple. Garnish with pineapple fronds.

Yields Drink
Year
2020
Authenticity
Authentic recipe
Creator
Tiare, A Mountain of Crushed Ice
Source reference

https://web.archive.org/web/20230312092220/http://www.amountainofcrushe…

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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Break Bumper

2 oz Bourbon
1 oz Triple sec, Cointreau
14 ds Bitters, Angostura
14 ds Peychaud's Bitters
1 spl Sparkling white wine
1 twst Lemon peel (as garnish)
1 spg Rosemary (as garnish)
Instructions

Stir Bourbon, cointreau, and bitters. Top in rocks glass with sparkling wine. Garnish with lemon twist and rosemary.

Notes

Adapted per this link:
https://themanhattanfoodproject.wordpress.com/2019/10/29/the-ident-bump…

History

Originally posted per this link:
https://www.reddit.com/r/SuccessionTV/comments/d2ld9x/hank_pierces_brea…

Yields Drink
Authenticity
Authentic recipe
Creator
VanCityVoytech on reddit
Source reference

https://www.reddit.com/r/SuccessionTV/comments/d2ld9x/hank_pierces_brea…

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • The bitters do some heavy lifting here. The combo works unexpectedly well, seemingly due to going heavy on bitters and well chosen garnishes.
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Don Gorgon

1 1⁄2 oz Cachaça
3⁄4 oz Lemon juice
1⁄2 oz Aperol
1⁄2 oz Demerara syrup
1 pn Cinnamon
3 oz Seltzer water
1 wdg Lemon (garnish)
1 Cinnamon stick (garnish)
Instructions

Combine cachaca, lemon juice, aperol, demarara syrup and grated cinnamon, shake with ice, strain over fresh ice into a Collins glass, top with seltzer water, garnish

Yields Drink
Authenticity
Authentic recipe
Creator
Richard Boccato, Bar Clacson, Los Angeles CA
Source reference

https://punchdrink.com/recipes/don-gorgon/

Curator rating
Not yet rated
Average rating
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Muertito Vivo

1 1⁄2 oz Añejo rum, Flor de Caña 7
1⁄2 oz Demerara Rum, Hamilton Demerara 151
3⁄4 oz Jägermeister
1⁄2 oz Grapefruit juice
1⁄4 oz Cinnamon syrup
3⁄4 oz Lime juice
1 Cinnamon stick (Garnish)
1 Orchid (Garnish)
Instructions

Shake with ice, strain into glass filled with crushed ice, garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Shannon Mustipher
Source reference

https://imbibemagazine.com/zombie-riff-muertito-vivo/

Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
From other users
  • Incoherent, unbalanced, and just kinda bad.
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