Fading Beauty

1 1⁄2 oz Trinidad rum, Zaya
1⁄2 oz Raspberry syrup
3⁄4 oz Lime juice
1 bsp Absinthe
1 sli Lime (as garnish)
Instructions

Shake, strain, garnish with a lime wheel.

Notes

The drink can take an ounce of lime juice if you want it more tart

YieldsDrink
Year
2010
Authenticity
Authentic recipe
Creator
Camper English
Source reference

https://www.alcademics.com/2010/08/the-fading-beauty-cocktail.html

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Very special - the absinthe really ties it together (I floated a bit more on top)
  • A nice cross between a daiquiri and a Monkey Gland. Definitely more the former. Definitely for the better.
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A Howl and a Whine

1 oz Gin (Pineapple-infused)
1⁄2 oz Lime juice
1⁄2 oz Contratto Aperitif
1⁄2 oz Orgeat
1⁄2 oz Herbal liqueur, Green Chartreuse
1 spg Rosemary
Instructions

Shake all with ice, coupe, up. Garnish with a wee sprig of rosemary.

Notes

I made the pineapple gin by putting the core of one pineapple in 375mL of gin. Let it sit for a week. I’d like to try it with navy-strength next time.

History

Yep, Duran Duran. ¯\_(ツ)_/¯

YieldsDrink
Year
2019
Authenticity
Your original creation
Creator
Micah Stupak
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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  • Tommy Noble — Gin, Pimm's No. 1 Cup, Bitters, Simple syrup, Lemon juice, Orange peel
  • Ms. Mary — Gin, Herbal liqueur, Agave syrup, Lemon juice, Rosemary
  • Daisy Mae — Gin, Herbal liqueur, Lime juice, Simple syrup, Mint

Revivalist

1 oz Bénédictine
1 oz Amaro (Nardini Bitter)
1 oz Lemon juice
1 oz Egg white
2 ds Bitters, Angostura (as garnish)
Instructions

Dry shake to get that good egg white foam. Shake harder. HARDER. Add ice and shake again, strain into a coupe and adorn with bitters.

Notes

Cappelletti is also good here in place of Nardini.

YieldsDrink
Authenticity
Authentic recipe
Creator
Matt @ Stamped Robin, Kalamazoo, MI, USA
Source reference

https://stampedrobin.com/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Please Me Rosy

3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Coffee liqueur, Kahlua
1 oz Lime juice
1⁄3 oz Chinotto (Chinotto soda syrup)
2 ds Lavender bitters, Scrappy's Lavender
2 oz Rose petal (Dried rose buds)
Instructions

Shake long, strain, coupe.

Notes

Sweetness needs to be scaled back a bit.

Nice interacton of chartreuse and coffee.

The syrup is made of chinotto soda (Lurisia): same part soda+same part sugar. No heating. Refrigerated i've been keeping it for one year without issue. Very stable.
It makes also a nice flavored syrup for stirred drinks.
Agave syrup or simple syrup can be used too.
Regarding rose buds, 2 oz makes around 5 to 6 buds.
Rose water is a good sub too (1/3 oz).

YieldsDrink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Pangolindo,

Looks interesting flavor wise and build wise (lacks a strong base spirit).  Can you be more specific on the brands (coffee liqueur & lavender bitters)?  And recipe for the Chinotto syrup (I assume it's a reduction of the Pelligrino soda)?  And is really 2 oz of dried rose hips?  I have a locally produced rose hip liqueur (Koval) I'm looking to use up but that might be tough to sub given the other ingredients, and just adding more acid is going to blow out the nuances of the other flavors.

Applejack, i've filled the recipe according to your request.

I've made a mistake using the term "hips", because it's "buds" in fact. Corrected...

I've tried the recipe with buds tincture but the freshness of buds get lost. The rose/floral notes are obvious with 5 to 6 buds. But not that much. Coffee tame a lot. 

 

Make sure to strain well since torn rose petals tend to get trough the strainer.

 

I've never tasted hips. And when you talked about acidity i 've understood there was something wrong ;)

Pangolindo's Special

1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Cassis
1⁄2 oz Ramazzotti
3⁄4 oz Lime juice
1 dr Chocolate bitters
Instructions

Shake long, strain, coupe, dried lime slice on top as garnish.

Big 3/4. Midway between 1 oz an 3/4.

Notes

Nice!
According to me...

History

Love the industry sour and the Barlone Try.
And found i pretty much like low abv sours made of liquors and amaro.

YieldsDrink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Final Ward Eight

1 1⁄4 oz Rye
3⁄4 oz Lemon juice
1⁄4 oz Herbal liqueur, Green Chartreuse
1⁄4 oz Maraschino Liqueur
1⁄4 oz Grenadine
1⁄4 oz Orange juice
1 twst Orange peel (As garnish.)
Instructions

Shake with ice, strain into a cocktail glass, and garnish with an orange twist (a cherry or a lemon twist or no garnish at all would work well here too).

Notes

Not as blaring as the Final Ward and not as basic as the Ward 8 but somewhere pleasantly in between.

History

Phil Ward's Last Word riff, the Final Ward, came into my mind. My brain free associated with the name and thought about the 1898 Boston classic, Ward 8. Those two drinks share two ingredients, rye and lemon juice, and one word in the name, so why not try to mash them up?

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

https://cocktailvirgin.blogspot.com/2019/12/final-ward-eight.html

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
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  • Derby — Bourbon, Sweet vermouth, Curaçao, Lime juice, Mint, Lime
  • September Sour — Bourbon, Maraschino Liqueur, Simple syrup, Lemon juice, Lime juice, Hellfire Habanero Shrub
  • Cotillion — Bourbon, Trinidad rum, Curaçao, Lemon juice, Orange juice, Orange peel

Christmas in Hell

3⁄4 oz Branca Menta
3⁄4 oz Becherovka
3⁄4 oz Cherry Liqueur, Cherry Heering
3⁄4 oz Lemon juice
Instructions

Shake all ingredients with ice for 15 seconds, strain into coupe. I've garnished with either a blood orange wheel (fresh or dehydrated), a single star anise seed or picked cherries depending on what I had ready.

YieldsDrink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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Call of the Wild

1 1⁄4 oz Rye
1 1⁄4 oz Old Tom Gin (I also have made this with London Dry Gin.)
1⁄2 oz Bénédictine
1⁄2 oz Herbal liqueur, Yellow Chartreuse
2 ds Orange bitters
1 twst Lemon peel (As garnish.)
Instructions

Stir with ice, strain into a cocktail coupe, and garnish with lemon oil from a twist. In later iterations, I have garnished with the twist, so either option is fine.

Notes

Lemon, pine, honey, malt, rye spice, and minty herbal. The spirit duo here was based off a pairing in a house cocktail that worked rather elegantly: Gin Lane Old Tom Gin and Rittenhouse Bonded Rye. Feel free to use London Dry Gin for that's what I used after I left Our Fathers.

History

At Our Fathers, I did a mashup of two stirred drinks: the Alaska and the Frisco. The Frisco is the lesser known variation of the Frisco Sour that lacks citrus that I traced back to Boothby's 1934 book. What links the recipes together are two factors: first, the structure of spirit balanced by liqueur (the Alaska does have orange bitters while the Frisco does not (with Angostura, the Frisco becomes a Monte Carlo)), and second, both were sites of American gold rushes. For a name, I dubbed this one after a Jack London book, Call of the Wild, set in the more Northern rush.

YieldsDrink
Year
2018
Authenticity
Your original creation
Creator
Frederic Yarm, Our Fathers, Allston, MA
Source reference

http://cocktailvirgin.blogspot.com/2018/03/call-of-wild.html

Curator rating
Not yet rated
Average rating
4 stars
(27 ratings)
From other users
  • I used Chemist's Barrel-rested gin thinking this would be a good spot for it, and it really shone in this drink.
  • Pine. — ★★★
  • Green Chartreuse
  • Made with High West 2x & Beefeater. Tasting notes are accurate. The gin and whiskey marry well, perhaps surprisingly. Sweet herbs then spice.
  • Honey, pine, some burn from the rye. Used Old Overholt, Beefeater and Green Chartreuse.
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Ajvan commented on 12/03/2019:

Used what I had on hand--Old Overholt, Beefeater and Green Chartreuse--and enjoyed this. Tasting notes are accurate, nice wintry drink. 

Eyes on the Table

1 oz Mezcal
1 oz Byrrh
1⁄2 oz Aperol
1⁄2 oz Elderflower liqueur, St. Germain
2 ds Bitters, Bittermens Xocolatl Mole
1 twst Orange peel (As garnish.)
Instructions

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

History

When I started working at River Bar in March 2018, I was inspired by Byrrh Quinquina being on the bar. I then matched it with three ingredients that I have seen it work well with: mezcal, elderflower, and Aperol. For a name, I later dubbed this one Eyes on the Table after a work by Spanish born surrealist artist Remedios Varo.

YieldsDrink
Year
2018
Authenticity
Your original creation
Creator
Frederic Yarm, River Bar, Somerville, MA
Source reference

http://cocktailvirgin.blogspot.com/2018/04/eyes-on-table.html

Curator rating
Not yet rated
Average rating
4.5 stars
(15 ratings)
From other users
  • REALLY WANT TO TRY
  • Tasty but a bit sweet. Upped the mezcal and it worked better for me
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Rhein Airlift

2 oz Riesling (A sweeter one)
1 oz Amère Sauvage
1⁄2 oz Lemon juice
1⁄4 oz Braulio
1⁄4 oz Islay Scotch, Laphroaig
2 ds Bitters, Bitter Truth Cucumber
2 oz Soda water
Instructions

Stir all except soda water with ice, strain into a wine glass over big cube, top with soda water.

Notes

Suze is probably fine to swap for the Amère Sauvage, but add a little something like orange bitters to make up for it.

YieldsDrink
Year
2019
Authenticity
Unknown
Creator
Micah Stupak
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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