Cactus Campfire

1 1⁄2 oz Tequila
1⁄2 oz Mezcal
1⁄2 oz Vanilla syrup, B.G. Reynolds
8 ds Chocolate bitters, Fee Brothers Aztec Chocolate
Instructions

Stir with ice, pour into rocks glass.

Yields Drink
Authenticity
Authentic recipe
Curator rating
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Average rating
3 stars
(3 ratings)
From other users
  • It's a little one note... lots of chocolate bitters and sweetness with a slight pleasant agave / vegetal tang and the heat...
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Bokor

2 oz Jamaican rum, Appleton Estate V/X
1⁄2 oz Allspice Dram, St. Elizabeth
1⁄2 oz Fassionola (red)
1⁄2 oz Lime juice
1⁄2 oz White grapefruit juice
1 ds Bitters, Bittermens 'Elemakule Tiki
Instructions

Shake with crushed ice and garnish with torched cinnamon stick.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Black Mamba

2 oz Vodka
1⁄2 oz Lime juice
1⁄4 oz Falernum, B.G. Reynolds
1⁄4 oz Simple syrup
3⁄4 oz Ginger ale
1⁄4 t Activated Charcoal (food grade)
1 sli Lime (wheel, as garnish)
Instructions

Combine ingredients into shaker with crushed ice. Pour unstrained into double rocks glass. Garnish with lime wheel.

Yields Drink
Authenticity
Authentic recipe
Curator rating
Not yet rated
Average rating
Not yet rated
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Bermuda Swizzle

1 1⁄2 oz Rum, Gosling's Black Seal
1⁄2 oz Falernum, Velvet Falernum
1⁄2 oz Lime juice
1⁄2 oz Pineapple juice
1⁄2 oz Simple syrup
2 ds Bitters, Angostura (as float)
1 sli Pineapple (as garnish)
Instructions

Swizzle with crushed ice in a Collins glass, top with angostura bitters float. Garnish with pineapple.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Beachcomber's Gold

1 oz Puerto Rican Rum (gold)
1⁄4 oz Jamaican rum (gold)
1⁄4 oz Jamaican rum (dark)
1⁄2 oz Lime juice
1⁄2 oz Simple syrup
6 dr Herbal liqueur, Pernod
4 dr Almonds (extract)
2 oz Crushed ice
Instructions

Blend and strain into a champagne coupe lined with an ice shell.

History

A lot of different variations here, but this seems to be the original.

Yields Drink
Year
1937
Authenticity
Authentic recipe
Creator
Donn Beach
Source reference

Beachbum Berry Remixed

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There's Always Money in the Banana Stand

1 oz Dark rum (Black rum)
1 oz Navy strength rum, Pusser's
1 oz Crème de Banane, Tempus Fugit
1⁄4 oz Allspice Dram, St. Elizabeth
1 1⁄2 oz Coconut cream
3⁄4 oz Lime juice
Instructions

Combine in a mixing tin, add crushed ice, blend, and pour into a tiki mug.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4.5 stars
(7 ratings)
From other users
  • Save to make later
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prattginkgo commented on 8/06/2022:

As usual, went easy on the St. Elizabeth, about 4 mL. Dirty dump works too if you don't want to rinse your blender.

Rene Barbier

1 oz Cognac
1 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄2 oz Campari
2 ds Bitters (Jerry Thomas Decanter Bitters were what I used)
1 twst Lemon peel (As garnish)
Instructions

Stir with ice and strain into a cocktail glass. Garnish with lemon oil from a twist (or the whole twist)

History

When I attended Gary Regan's Cocktails in the Country retreat in 2015, I had my turn making drinks for everyone during the Organized Chaos session. In my 20 minute time block, I came up with 5 or 6 drinks on the spot with this one being my favorite, and it started by spying the bottle of Camus Cognac on the shelf. The direction I took was inspired by the Lucien Gaudin for I paired Campari with curaçao. In the Negroni-variation vein, I also thought of Phil Ward's 2005 Cocktails in the Country drink, the Cornwall Negroni that had Punt e Mes and bitters in the mix. For a name, I stuck with the Lucien Gaudin concept and dubbed this one after another fencer, Rene Barbier -- a Frenchman who medalled in the 1928 Olympics. I did not take down tasting notes during the melee, but I do recall Gaz commenting that "this is my sort of drink!"

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Frederic Yarm, Loyal Nine, Cambridge, MA as created at Painter's Tavern in Cornwall on Hudson, NY.
Source reference

https://cocktailvirgin.blogspot.com/2015/05/rene-barbier.html

Curator rating
Not yet rated
Average rating
4 stars
(23 ratings)
From other users
  • Awesome! Used Angostura bitters
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Pangolindo commented on 7/03/2020:

Very good with high proof cognac, grand marnier and angostura.  5 stars.

Mike F commented on 1/31/2023:

Tasty! It's overall boozy, but with some lift from the curacao and enough bitterness from the Campari to balance the sweet vermouth.

flickerdart commented on 11/10/2023:

Cloyingly sweet. The Campari and lemon struggle in vain against the double whammy of curacao and sweet vermouth. If you like your Manhattan with two cherries, this might fit your palate.

yarm commented on 11/12/2023:

I could see how if you used sweet vermouth instead of Punt e Mes that it would be sweet. Otherwise, it was Gary Reagan approved and has made a bunch of folks happy with nary a complaint about sweetness. True, not as dry as the Lucien Gaudin that was the inspiration.

Shawn C commented on 11/14/2023:

The cocktail is certainly not cloying. The combination of Campari & Punt e Mes keeps the bitter profile front and center. I noted the result in the drink overall as "semi-sweet/semi-bitter" because neither dominates. I wonder if the other poster used a rather sweet triple sec/curacao rather than Pierre Ferrand, which is one of the drier offerings (although with still notable sugar, something like 180 - 200 g/liter depending on the source of the info.) Sweeter curacaos run in the 250-300+ g/liter range.

Interestingly, Punt e Mes is listed as 220 g/liter sugar while Dolin Sweet Vermouth is only 130 g/liter and Carpano Antica is similarly in the 130+ range. However, Punt e Mes has a more assertive bitter backbone and doesn't seem that sweet. For comparison, Campari is quite bitter but has 250 g/liter of sugar. As with acidity, bitterness counters sweetness, making the raw sugar content seem less than it is.

The Barricade

1 1⁄2 oz Cognac
1 oz Campari
1⁄2 oz Dry vermouth
1⁄2 oz Sweet vermouth
2 ds Orange bitters
1 twst Orange peel (as garnish)
Instructions

Build in chilled rocks glass, one big rock, garnish

Yields Drink
Year
2020
Authenticity
Unknown
Creator
/u/CabelTheRed, reddit
Source reference

https://old.reddit.com/r/cocktails/comments/gwp9rx/happy_national_cogna…

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Split the base with bonded bourbon since I ran out of cognac; subbed Gran Classico. Very floral, some candied nuttiness (like those maple nut candies) in there, rather liked it!
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Cara A commented on 10/18/2021:

I dialed back the Campari for my husband, who is not a huge fan, and amped up each vermouth a bit so that there were equal parts Campari- dry-sweet. Still a strong Campari presence, but more pleasing to my particular crowd.

Witchy Ways

2 oz Manzanilla sherry, Lustau Manzanilla (Papirusa)
3⁄4 oz Pineapple juice
1⁄2 oz Mango puree
1⁄2 oz Strega
1⁄4 oz Honey syrup (1:1)
1 spg Mint (garnish)
1 sli Pineapple (garnish)
Instructions

Shakes all ingredients (except garnishes) with ice, strain into a old fashioned glass filled with crushed ice, garnish with a mint bouquet and pineapple wedge.

Notes

For the mango puree, I used Goya frozen unsweetened mango pulp. If using a sweetened puree, omit the honey syrup.

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Maison Sherry Cobbler

3⁄4 oz Amontillado Sherry
3⁄4 oz Manzanilla sherry
3⁄4 oz Oloroso sherry
3⁄4 oz Pedro Ximénez Sherry
1⁄2 oz Lemon juice
1⁄2 oz Pineapple juice
3⁄4 oz Blueberry preserves
1⁄4 oz Demerara syrup (1:1)
1 bsp Allspice Dram, St. Elizabeth
Instructions

Shakes all ingredients with ice, strain into a stemmed pilsner or hurricane glass filled with crushed ice, garnish with berries (blackberries, picked blueberries), an orange slice and a mint bouquet.

Notes

The version in "Sherry: A Modern Guide to the Wine World's Best-Kept Secret" by Talia Baiocchi has only a barspoon of blueberry preserves. I made this with .5 oz of a housemade blueberry syrup and omitted the demerara.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Maxwell Britten, Maison Premiere, Brooklyn, NY
Source reference

"Brooklyn Bartender: A Modern Guide to Cocktails and Spirits," Carey Jones, Black Dog & Leventhal, 2016, p.261

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