Windy and Cold

5 Blackberry
1 1⁄2 oz Gin (Four Pillars Bloody Shiraz Gin)
3⁄4 oz Walnut Liqueur (Pendray's brand)
1⁄2 oz Triple sec
1 oz Lemon juice
Instructions

1. In a shaker, gently muddle the blackberries. 2. Add all ingredients plus ice. 3. Shake well and strain into a frozen coupe glass.

Notes

1. This is so much smoother than I expected.
2. Bloody Shiraz Gin is from Australia and now available on the USA west coast.

History

2019 is almost over. Here in the L.A. Area the wind is howling and it is plenty cold ...... A fine day for riffing a new cocktail.
B) I started with a Blackberry Sidecar and went wild.

YieldsDrink
Year
2019
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
From other users
  • Lemon juice drowns out the blackberries. Gin comes through well. Probably reduce the lemon juice.
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Quimbois

1 oz Rhum Agricole (Blanc)
1 oz Fino sherry
1⁄2 oz Cynar
1⁄2 oz Pineapple syrup
1 ds Absinthe (I used 20 drops)
1 twst Lemon peel (As garnish)
Instructions

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

Notes

Lemon and grassy funk aromas. Tropical notes from the pineapple syrup on the sip. Grassy and vegetal funk brightened by the pineapple and hints of absinthe on the swallow.

History

I began contemplating a rhum agricole Martini of sorts akin to the Georgetown Club that utilized Fino sherry instead of dry vermouth. Elements of pineapple syrup came to mind and then Cynar which paired well with the syrup in another drink, and soon the Martini idea morphed into something closer to a Negroni in feel. For a name, I dubbed this one the Quimbois after the Martinique concept of black magic that is parallel to Haiti's Voodoo.

YieldsDrink
Year
2019
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2019/12/quimbois.html

Curator rating
Not yet rated
Average rating
Not yet rated
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Smokeshow

1 1⁄2 oz Mezcal, Del Maguey Vida
3⁄4 oz Amaro, Cappelletti Sfumato Rabarbaro
2 ds Bitters, Bittermens Xocolatl Mole
Instructions

Stir over ice, strain over a fresh cube, express an orange peel over the top, garnish with a fresh orange peel

Picture of Smokeshow
YieldsDrink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • surprisingly sweet, but in a good way
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Big and Red

1 oz Gin, Tanqueray Malacca
1⁄2 oz Elderflower liqueur
1⁄2 oz Ancho Reyes chile liqueur
1 1⁄2 oz Pomegranate juice (from a whole fresh pomegranate)
1 oz Lime juice
3 ds Aztec Chocolate bitters
Instructions

1. You want a whole fresh pomegranate. Gently slice off one end. Gently scoop out most of the seeds and stuff, do not puncture the husk. The husk will be your serving glass.
2. Shake all ingredients with ice and strain into the husk.

History

My pomegranate tree still has several pieces of fruit, so this is my end-of-the-season idea.

YieldsDrink
Year
2019
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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  • South Park Sling — Gin, Cherry Liqueur, Aperol, Cynar, Bitters, Pineapple juice, Cherry, Lime juice, Passion fruit syrup, Pineapple
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Creolita

1 1⁄2 oz Añejo rum (I used Barbancourt 8 Year)
1⁄2 oz Sweet vermouth
1⁄2 oz Lime juice
1⁄4 oz Bénédictine
1⁄4 oz Amer Picon
1 pn Salt (or 3-5 drop 1:4 saline)
Instructions

Shake with ice and strain into a cocktail coupe.

Notes

Aroma is dark orange countered by bright lime notes. Lime, caramel, and grape sip, and rum and a slightly bitter orange-herbal flavor swallow.

History

In thinking about the Manhattan variation The Creole, I wondered if I could make it into a Daiquiri if I swapped rum as the base and added lime juice. Given the original recipe, it seemed like the Floridita (a classic Cuban Daiquiri with sweet vermouth and two sweeteners) would make a great skeleton to manipulate. The original was a touch too bitter, and this was fixed with a pinch of salt.

YieldsDrink
Year
2019
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2019/08/creolita.html

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Daiquiri-like; not as complex as the ingredient list had me expecting.
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Banana Bread Flip

1 1⁄2 oz Crème de Banane, Giffard
1⁄2 oz Demerara Rum, El Dorado 8
1⁄4 oz Virgin Islands Rum, Cruzan Blackstrap
1⁄4 oz Allspice Dram, Bitter Truth
1 Whole egg
Instructions

Dry shake all ingredients, shake with ice for 15 seconds, strain into a chilled cocktail coupe. Garnish with grated nutmeg.

History

Part of a series I'm working on with liqueurs as a cocktail base. Similar to my posted Bananas Foster Flip recipe, but with a stronger banana flavor and added spice notes from the pimento dram. After whipping it up off the cuff, a friend said it tasted like liquid banana bread, hence the name.

YieldsDrink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(12 ratings)
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Most definitely tastes like banana bread. Used a stronger DIY Banana Liqueur to kick it up. Good decision!

Low Winter Sun

3⁄4 oz Rye, Rittenhouse 100
3⁄4 oz Amaro Abano
3⁄4 oz Bonal Gentiane Quina
3⁄4 oz Palo Cortado Sherry, Lustau ("Peninsula")
1 Orange peel
Instructions

Stir, strain into old fashioned glass with a large cube or sphere or a Nick & Nora glass. Garnish with an expressed orange swath.

Notes

The Lustau Palo Cortado "Peninsula" Sherry combines the nutty dryness of an amontillado with the rich fig & raisin notes of an oloroso. Substitute with a split of those two sherries if unavailable.

History

Part of my ongoing "4 parts, equal parts, stirred" series.

YieldsDrink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Apricot Sour

1 1⁄2 oz Apricot liqueur, Rothman & Winter
3⁄4 oz Bourbon, Elijah Craig (Small Batch)
3⁄4 oz Lemon juice
1 rinse Allspice Dram, Bitter Truth
Instructions

Shake all ingredients with ice for 15 seconds, strain into a chilled coupe rinsed with pimento dram. Garnish with a lemon wheel.

Notes

Also works with scotch or cognac in place of the bourbon; I change it up depending on my mood or what a guest prefers.

History

Part of a series I'm working on with liqueurs as a cocktail base.

YieldsDrink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • 1:1 ratio Bourbon/Apricot Liqueur .5 Lemon 1 Barspoon of Allspice Dram Try with dusted Graham Cracker rim — ★★★★
  • Yum! Love this combination of flavors. Maybe 4.5
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Aperol Sour

2 oz Aperol
1 oz Lemon juice
1⁄2 oz Galliano (Autentico)
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Ginger-Honey Syrup
3 ds Bitters, Angostura Orange
1 oz Egg white (or 3 drops of InstaFoam)
Instructions

Add all ingredients to a shaker (unless using egg white or aquafaba; then dry shake first). Shake vigorously for 8 seconds. Double strain into an Old fashioned glass with a large ice cube. Garnish with half an orange slice

Notes

For the syrup: bring 340g honey, 75g peeled and thinly sliced ginger, and 350 ml water to a gentle simmer (do not boil, only allow light steam to generate) until honey dissolves. chill overnight with the ginger inside. Strain

YieldsDrink
Year
2019
Authenticity
Your original creation
Creator
Eran Shifferman
Curator rating
Not yet rated
Average rating
4.5 stars
(5 ratings)
From other users
  • This should be called Creamsicle or Dreamsicle. Very good :) — ★★★★★
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jb3689 commented on 4/13/2022:

Brilliant. Exactly what I was looking for in an Aperol sour. The Galliano and Yellow Chartreuse add some welcome complexity. I craze a bit more body, but this went down so easily. Used 1:1 demerara instead of the ginger-honey, but I'd love to try the ginger-honey. Added to my home menu

Christmas Concoction

1 1⁄2 oz Gin, Tanqueray Malacca
3⁄4 oz Crème de Violette
1⁄2 oz Cassis
1 oz Lime juice
3 ds Aztec Chocolate bitters
Instructions

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

Notes

I like this also with Boodles Gin.

History

A bit of Christmas Day revelry.

YieldsDrink
Year
2019
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Very chocolatey & delicious on the finish. Reduced Rothman & Winter creme de Violette to 1/2 oz as suggested.
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Made with Golden Moon creme de violette and an ok Total Wine brand creme de cassis, pretty good. I could never imagine 3/4 of Rothman and Winter violette in any drink and I use the Golden Moon whenever it's more than 1/4 in a recipe. If using R&W I'd maybe just do 1/2 oz. It would still have enough sugar to balance the lime, or could add a bit of syrup too.

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