Spring in Saint Paul

1 oz Gin, Hendrick's
1⁄2 oz Campari
1⁄2 oz Simple syrup
1⁄2 oz Cherry bounce (homemade with cognac)
1⁄4 oz Lemon juice
Instructions

Shake, strain, coupe, brandied cherry garnish

Notes

How to make your own brandied cherries (the liquid is cherry bounce): https://www.blossomtostem.net/brandied-cherries/

History

I just looked at a bunch of cocktails with gin + Campari -- they often call for a sweeter, fruity or floral addition like Saint Germain or some such. My homemade brandied cherries + bounce packs a fruity but not overly sweet punch, decided to try it, and it was pretty tasty. Voila!

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Cara Anthony
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Cara A commented on 11/07/2022:

Made with a citrus-forward gin and 1/2 oz lime juice instead of lemon — tasty, bright, not too sweet ⭐️⭐️⭐️⭐️

Don Jefe

1 oz Mezcal, Del Maguey Vida
3⁄4 oz Byrrh
3⁄4 oz Amaro Meletti
1 rinse Orange bitters
Instructions

Stir and strain into cocktail glass.

Yields Drink
Authenticity
Authentic recipe
Creator
Monkeypod kitchen, Maui
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Made with Banhez and Lucano. Berry, tobacco, herbs. At first sip, not my cup of tea, but grew on me. Sweet with a numbing finish.
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Tarzan Boy

1 oz Rhum Agricole (Blanc)
1⁄2 oz Bianco Vermouth
1⁄2 oz Dry vermouth
1⁄2 oz Campari
1⁄2 oz Passion fruit syrup
1 twst Orange peel (As garnish)
Instructions

Stir with ice and strain into a rocks glass. Fill with ice, garnish with an orange twist, and add a straw.

History

For Yacht Rock Sundays at Loyal Nine in 2015, I crafted a tropical Negroni that I dubbed the Tarzan Boy for I was sourcing drink names from our playlist. The idea started with how passion fruit modulates Campari into something tropical and not incredibly bitter -- an idea I was first introduced to in Jamie Boudreau's Novara. Rhum agricole bolstered the tropical aspects of the mix, and I kept with white vermouths to allow the guava-like color to sing out. The Tarzan Boy was popular enough that it made the regular cocktail list once the Yacht Rock Sunday series concluded in the early Fall.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Frederic Yarm, Loyal Nine, Cambridge, MA
Source reference

https://cocktailvirgin.blogspot.com/2015/10/tarzan-boy.html

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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Shawn C commented on 11/29/2023:

Somehow the grassiness of the agricole, the grapefruit zest-like bitter flavor of the Campari, the passion fruit, and the vermouth combine to create an intense neoprene flavor for me. I have sampled some un-aged Hmong rice whiskey distillate with the very same flavor note (although the latter is minus the other fruit and sweet characteristics.) That isn't all bad, as there are some interesting things happening that some will appreciate. However, this isn't what I was expecting or looking for.

yarm commented on 11/29/2023:

I've gotten that rubber/plastic note from some rhum agricoles and not others. And citrus can soften that note, but straight spirits drinks don't hide it well. So I can see that. Which one did you use BTW?

Shawn C commented on 11/29/2023:

I used JM Rhum Agricole Blanc (110 proof), Dolin Dry & Blanc Vermouths, Campari, and Small Hand Passion Fruit Syrup. It can be weird/undpredictable how disparate flavors and fruits can combine to make something unlike any of them. The "chocolate" notes that appear in the Tin Can Telephone are a more tasty example (for that I was using Cinzano sweet vermouth as a first pass, rather than something like Cocchi di Torino which is known for providing a mild chocolate note.)

Red Eye Old Fashioned

1 3⁄4 oz Bourbon, Elijah Craig (Small Batch)
1⁄4 oz Virgin Islands Rum, Cruzan Blackstrap
1⁄4 oz Coffee syrup
5 dr Bitters, Bitter End Memphis Barbecue
1 Orange peel
Instructions

Stir, strain into old fashioned glass with a large cube. Garnish with orange peel.

Notes

For the coffee syrup, I mixed equal parts Aeropress coffee (between a French press and espresso in strength) with demerara sugar.

Yields Drink
Year
2014
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(5 ratings)
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Lost Plane

3⁄4 oz Rum, Gosling's Black Seal
3⁄4 oz Aperol
3⁄4 oz Amaro Montenegro
3⁄4 oz Lemon juice
Instructions

Shake, double strain to Nick and Nora glass. Garnish with lemon peel.

Yields Drink
Authenticity
Altered recipe
Creator
Emily Gosling from Goslings Black Seal Rum
Curator rating
4 stars
Average rating
4 stars
(22 ratings)
From other users
  • Quite similar to the original Paper Plane, but perhaps even better?
  • Cut lemon back to between 0.5 & 0.75oz. Used Smith & Cross rum. — ★★★★
  • Really refreshing, can't tell if I like it more than the paper plane. Definitely a great use for aperol and gosling.
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Kindred Cocktails commented on 4/12/2020:

Made with Stiggin' Fancy Pineapple Plantation. Very nice, light, accessible. A good intro to mildly bitter-sweet cocktails.

Shawn C commented on 6/09/2024:

To me it has the same problems as the original Paper Plane, it is dry, acidic, and unbalanced. When cold the acidity combines with the bitter elements of the amari to *suppress* the rest of the flavors. It does improve as it warms (just like the Paper Plane), but the only versions that I have really cared for have reduced the lemon juice and even included a little simple syrup to take the edge off. Cruzan Blackstrap's molasses element might hold up better here.

Lumberjack Negroni

1⁄2 oz Scotch
1⁄2 oz Apple brandy (Aged such as a VS Calvados or Laird's Bonded)
1 oz Campari
3⁄4 oz Dry vermouth
1⁄4 oz Maple syrup
1 twst Orange peel (As garnish)
Instructions

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

History

I was inspired by a recent drink with maple syrup to wonder what it would do in a Negroni? The maple made me think of apple brandy and Scotch instead of gin, and I used dry vermouth since the maple provided all the sweetness needed.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2020/04/lumberjack-negroni.html

Curator rating
Not yet rated
Average rating
3.5 stars
(13 ratings)
From other users
  • A bit like someone spilled a Boulevardier into my apple cider.
  • Great drink. Used Dewars and Mt. Defiance Apple Brandy. Would love to try with different scotch. Maybe sub Aperol and see how that turns out too.
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Silk Road Daiquiri

1 1⁄4 oz Blended rum, Denizen (3 Year)
3⁄4 oz Batavia Arrack
3⁄4 oz Chinese five spice syrup
1 oz Lime juice
Instructions

Shake with ice, strain into a chilled coupe. Garnish with a single star anise seed.

Notes

For the Chinese 5 spice syrup combine 1 cup each water and demerara sugar with toasted 5 spice ingredients (.5 tbsp cloves, 1 tbsp Szechuan peppercorn & fennel seeds, 2 tbsp star anise, 1 cracked cinnamon stick). Sous vide for 2 hours at 145 degrees, plunge into ice bath, strain and bottle. Add .25 oz overproof vodka if desired to extend shelf life. Alternately use 3 tbsp of quality 5 spice powder. Or there are also several stove top recipes for 5 spice syrup available online.

History

Part of my 2015 "Daiquiri-palooza" of weekly daiquiri riffs for an entire year.

Yields Drink
Year
2015
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Grand Marais

2 oz Aquavit
1 oz Herbal liqueur, Yellow Chartreuse
2 ds Celery bitters, Fee Brothers
Instructions

Stir all ingredients with ice in a mixing glass. Strain into a chilled Nick and Nora.

Notes

Used Vikre Aquavit, but others would probably also work well.

Picture of Grand Marais
Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Jill Krieg
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • The Aquavit overwhelms the Chartreuse. Perhaps 1.25 or 1.5 oz Chartreuse. Rate 3.5 as is.
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Sheltering Sky

1 1⁄2 oz Cognac
1⁄2 oz Swedish Punsch
1⁄2 oz Bénédictine
1⁄2 oz Amontillado Sherry (Or Oloroso)
1 ds Bitters, Angostura
1 twst Orange peel (As garnish)
Instructions

Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.

Notes

Orange and nutty nose. A rich grape sip. Cognac, tea, minty, chocolate, and nutty flavors on the swallow with an allspice and rum funk finish.

History

Crafted for a 2014 ShakeStir competition with a Cognac sponsor. I was inspired by the Rocket from Pioneers of Mixing in Elite Bars: 1903-1933 with its brandy, Swedish punsch, sweet vermouth, and Picon elements. I converted the vermouth to nutty sherry and the Picon to Benedictine and Angostura Bitters. For a name, I was lured in by the Paul Bowles' mid-century classic for the combination seemed to represent world travel in a glass.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Frederic Yarm, Russell House Tavern, Cambridge, MA
Source reference

https://cocktailvirgin.blogspot.com/2017/06/sheltering-sky.html

Curator rating
Not yet rated
Average rating
5 stars
(9 ratings)
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subspot commented on 5/29/2020:

Subbed Swedish Punsch for Xaymaca and it didn't have the nuanced finish as the given recipe. Tried it with Lustau amontillado Los arcos and I'd like to try it with a less dry amontillado or a big Olorosso, we also made it with multiple cognac and it worked great but shined with Courvoisier VS. 

Zerlina

1 1⁄2 oz Fino sherry
1⁄2 oz Gin, Monkey 47
1⁄2 oz Bergamot liqueur, Italicus
1⁄2 oz Apricot liqueur, Rothman & Winter Orchard Apricot
Instructions

Stir all ingredients with ice in a mixing glass and strain into a chilled Nick and Nora glass. ABV is low, so it needs only the briefest of stirs to chill it slightly. Garnish with an expressed lemon peel if you like a little extra flair.

Picture of Zerlina
Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Scott Stoeffler, Downers Grove, IL
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • A superb fruity low ABV sherry drink.
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