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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Last Colony

1 oz Gin (London dry)
1 oz PInk grapefruit juice
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Maraschino Liqueur, Luxardo
Instructions

Shake and strain.

Notes

Bittersweet, juicy and slightly more complex than the Colonial.

Picture of Last Colony
Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Matthew Carver
Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
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Between the Devil and the Deep Blue Sea

1 1⁄2 oz Rum (White Overproof Jamaican)
1⁄2 oz Swedish Punsch
1⁄2 oz Apricot liqueur
1⁄2 oz Lime juice
1 sli Lime (as garnish)
Instructions

Shake with ice, strain into a cocktail coupe, and garnish with a lime wheel.

History

After spotting the Coronian with apricot and Swedish punsch in the Café Royal Cocktail Book, I took the flavors in a Daiquiri direction. Starting with the form of the Periodista, but instead of orange liqueur in the Periodista, I opted for Swedish punsch that I first discovered worked rather well with the punsch in the Havana Cocktail and for overproof Jamaican rum as the base spirit. As a name, I called this one the Between the Devil and the Deep Blue Sea after a book on the most unruly of Caribbean ports, old Port Royal in Jamaica.

Yields Drink
Year
2020
Authenticity
Authentic recipe
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2020/06/between-devil-and-deep-blue…

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Average rating
4 stars
(8 ratings)
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  • The Golden Pearl — Rum, Ginger liqueur, Bitters, Lime juice, Honey syrup
applejack commented on 6/19/2020:

Had two out of work bartender friends over for some happy hour cocktails and we decided to give this a whirl.  Since the brands weren't specified here, I'll note that we tried this with Wray & Nephew and Rothman & Winter.  We all liked it, I thought it was sort of in "The Defend Arrack" vein.  Definitely balanced for the industry / cocktail nerd crowd, so I also tried it using .75 oz instead of .5 oz for the acid and modifiers, and we all thought that was an improvement--rounded off the rough edges of the rum's rubbery funk and petrol notes, with less of a boozy balance, and as one put it, "just made it more daiquiri-esque".

yarm commented on 6/20/2020:

The brands are those indeed and specified in the blog link. I love R&W apricot because it doesn't taste fake (natural + aroma chemicals added) like some major brands can. And while this was Wray & Nephew, using Rum Fire, Rum-Ba, or similar would be perfect here too I'm sure. I didn't fine tune the citrus level since it felt fine to me -- Swedish punsch is half sweet, apricot is full sweet, and the spirit is overproof and rough, so my calculation was 1/2 oz lime.

Golden Sour

2 oz Cachaça (Branca)
3⁄4 oz Lime juice
3⁄4 oz Simple syrup (Basil infused)
1 ds Bitters, Angostura
Instructions

Shake. Double strain to cocktail glass.

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Authentic recipe
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Craig E commented on 6/19/2020:

Why is the drink in the image so reddish? I would've expected a greenish drink based on the ingredients and volumes.

Jacques and Doris

1 1⁄4 oz Blended Scotch, Bank Note
3⁄4 oz Islay Scotch, Laphroaig 10
3⁄8 oz Cane syrup, Sirop JM
4 ds Peychaud's Bitters
1 ds Lavender bitters
1 rinse Suze
1 Grapefruit peel
Instructions

Stir all ingredients, strain into empty (no ice) old fashioned glass rinsed with Suze. Express grapefruit peel and discard.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Tyler Caffall, Fort Defiance, Brooklyn, NY
Source reference

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

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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  • Roysty Nail — Blended Scotch, Islay Scotch, Sweet vermouth, Drambuie, Bitters, Lemon peel, Brandied cherry
  • The Jimmy Graham — Irish whiskey, Cynar, Bigallet China-China, Oloroso sherry

Backward's Point

2 oz Blended Scotch
3⁄4 oz Cynar
1⁄2 oz Sweet vermouth
Instructions

Stir. Strain to lowball with ice. Orange peel as garnish

Yields Drink
Year
2017
Authenticity
Authentic recipe
Creator
Andrew Rice, Attaboy
Source reference

https://www.instagram.com/p/CBgVlocgMfO

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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applejack commented on 6/22/2020:

Also attributed as such in Sam Ross' Bartender's Choice app.

Hulk, Smash

1 oz Herbal liqueur, Green Chartreuse
1 oz Ancho Reyes Verde chile liqueur
1 oz Celery Root Liqueur, Apologue
1⁄2 Lemon
8 lf Mint
1 spg Mint
Instructions

Muddle half of a lemon in a shaking tin, add rest of ingredients (except mint sprig garnish), shake with ice, fine strain into an old fashioned glass filed with crushed ice, garnish with mint sprig.

Yields Drink
Year
2018
Authenticity
Your original creation
Curator rating
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Something Ethereal

2 oz White port, Fonseca (Siroco)
1⁄2 oz Genepy, Dolin Genepy des Alpes
1⁄2 oz Apple liqueur, Briottet (Manzana de Verde)
1⁄4 Lemon
6 lf Mint
1 spg Mint (garnish)
Instructions

Muddle quarter of a lemon in a shaking tin, add rest of ingredients (except mint sprig garnish), shake with ice, fine strain into an old fashioned glass filed with crushed ice, garnish with mint sprig (and a green apple fan if you're feeling fancy).

Notes

Substitute .25 oz simple syrup plus a few pieces of muddled green apple if Manzana de Verde liqueur not available.

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
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Cabana Club

1 1⁄2 oz Amontillado Sherry
1⁄2 oz Overproof rum, Plantation O.F.T.D.
1 oz Coconut Water
1 oz Coconut milk
1 oz Cream of coconut, Coco López
1⁄2 oz Absinthe, Pernod
1⁄2 oz Cinnamon syrup (see note)
Instructions

Shake hard, strain into tiki mug or coconut. Garnish with toasted coconut, grated nutmeg and an orchid.

Notes

To make the cinnamon syrup, break and toast two cinnamon sticks in a large saucepan. Add 4 cups of sugar and 2 cups of water. Bring to a boil, cover and let steep 20 minutes. Strain.

Yields Drink
Year
2019
Authenticity
Authentic recipe
Creator
Yael Vengroff, The Spare Room, Los Angeles
Source reference

https://www.liquor.com/articles/cabana-club/

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Shot in the Arm

2 oz Scotch, Monkey Shoulder
1 oz Falernum, BroVo
3⁄4 oz Lemon juice
1 rinse Islay Scotch, Laphroaig 10
1 Lemon peel
Instructions

Shake all ingredients with ice for 15 seconds, strain into an old iced fashioned glass rinsed with Laphroiag 10 (or other peated scotch). Garnish with an expressed lemon swath.

Notes

BroVo Lucky Falernum is a much higher proof (70 proof), less sweet and strongly flavored liqueur than Velvet Falernum. I haven't tried it with Velvet, but you'd probably have to drop it to .75 oz with perhaps a barspoon of pimento dram to kick up the spice level.

Yields Drink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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