Pineapple Kingston Negroni

1 oz Jamaican rum, Appleton (Signature Blend)
1 oz Pineapple rum, Plantation Stiggins' Fancy
3⁄4 oz Campari
3⁄4 oz Sweet vermouth, Cinzano Rosso
1 twst Orange peel (as garnish)
Instructions

Stir, strain into old fashioned glass with a large cube. Garnish with an expressed orange swath.

History

I had this first at the Game Room at the Chicago Athletic Association last summer, and asked for the build. Recipe confirmed in Imbibe.

Yields Drink
Year
2019
Authenticity
Authentic recipe
Creator
Shelby Allison & Paul McGee, Lost Lake, Chicago, IL
Source reference

https://imbibemagazine.com/recipe/lost-lake-pineapple-kingston-negroni/

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Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Tamer, and maybe thus not as interesting, as the original Kingston.
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Claret Lemonade

4 oz Red wine
1 oz Simple syrup
1⁄2 oz Lemon juice
1 sli Lemon (for garnish)
2 Raspberry (a couple for garnish, optional)
1 spg Mint (for garnish, optional)
Instructions

Combine liquid ingredients. Pour back and forth between two halves of a cocktail shaker. Strain into a goblet over ice and garnish.

Notes

Historically garnish was determined by season, so add raspberries to the mint sprig in spring.

History

Mentions Jerry Thomson's How to Mix Drinks (1862), but as context rather than as the original recipe.

Yields Drink
Authenticity
Authentic recipe
Source reference

DeGroff, The Essential Cocktail, p. 196.

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Average rating
4 stars
(1 rating)
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Swat Mulligan

1 1⁄2 oz Scotch
1⁄2 oz Islay Scotch
1⁄2 oz Amargo-Vallet
1⁄2 oz Coffee liqueur
1 Orange peel
Instructions

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

Notes

Ingredient brands were not specified in the app, and I couldn't find another reference to this cocktail online.

Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
Matthew Clark, Attaboy, New York NY
Source reference

Bartender's Choice Vol. 2 App for iOS

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Back Stop

2 oz Bourbon
1⁄2 oz Amargo-Vallet
1⁄2 oz Coffee liqueur
1 Orange peel
Instructions

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

Notes

Ingredient brands were not specified in the app, and I couldn't find another reference to this cocktail online.

Yields Drink
Year
2017
Authenticity
Authentic recipe
Creator
Dan Greenbaum, Diamond Reef, New York, NY
Source reference

Bartender's Choice Vol. 2 App for iOS

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Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • Revolver riff. Consider bourbon as the 2, coffee amaro + another amaro as the 1, and blood orange apertivto as the .25.
  • To try
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Toot's Chai Tai

1 oz Rum, Appleton
1 oz Overproof rum (Plantation or Wray & Nephew preferred over white)
1 oz Dark rum, Myers's Dark
1⁄2 oz Orange liqueur, Sangster’s (If obtainable, otherwise use home brew)
1⁄2 oz Chai tea syrup (Chai masala from Vik’s)
1⁄2 oz Orgeat
1⁄2 oz Guava juice
1⁄2 oz Pineapple juice
1⁄2 oz Lime juice
1 spl Ginger beer
Instructions

Shake well on ice, strain into chilled topless old beer can, gently pour dark overtop if that floats your boat & garnish w sugar cane.

Notes

Celebratory, not revelatory

History

In memory of
The Honorable
Frederick Nathanial Hibbert, Order of Jamaica
(8 Dec 1942 – 11 Sept 2020)
R.I.P.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
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Potted Parrot

2 oz Puerto Rican Rum, Bacardi (Carta Blanca)
1⁄2 oz Triple sec, Combier L'Original Liqueur D'Orange
2 oz Orange juice
1 oz Lemon juice
1⁄4 oz Cane syrup (Giffard)
1⁄4 oz Orgeat (Small Hands)
Instructions

Fill a sling glass with crushed ice. Combine all ingredients and shake with ice; pour into glass. Granish with a parrot on a stick and sprig of mint.

History

Adapted from a recipe in Victor Bergeron's 1947-72 Trader Vic's Bartender's Guide.

Yields Drink
Authenticity
Altered recipe
Creator
Vic Bergeron
Source reference

Difford's Guide: https://www.diffordsguide.com/cocktails/recipe/1594/potted-parrot

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Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Ok. Could use,,, nutmeg?
  • Extremelhy well balanced. Delicious.
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Bel-ami

1⁄2 oz Suze
1⁄2 oz Herbal liqueur, Yellow Chartreuse (MOF* 45%)
1 1⁄2 oz Dry apricot brandy (Apricot eau de vie)
Instructions

Stir in rock glass, serve.
Maybe a lemon peel if you are in the mood for.

Notes

I use Abricotine for the eau de vie.
Strong fresh apricot in taste.
Just bought today.
Very nice.

History

Chartreuse Mof is amongst the different upgraded versions of the liqueur.
Less proof but accordingly made by the usual monks and "top" french sommeliers.
MOF refers to meilleurs ouvriers de france.
Best worker/craftsmen of France...
A highly award amongst workers (hyper technic, skills, taste).
These craftsmen are awarded because they are able to masterpiece everything.

This chartreuse in consequence is not bad.
But not overly good as well.

It's not like Elixir, it's like classic Chartreuse, but very Intense and complex.

Picture of Bel-ami
Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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flickerdart commented on 6/22/2024:

Made with Blume Marillen, and Elixir Combier instead of the Chartreuse. Was a bit sweet so I added a touch more Suze and threw the proportions way out of whack. The 1:1 ratio is good and opens up nicely as you drink. I can only imagine this would be better with the real deal Chartreuse instead of the substitute.

Mezcal Smoked Tea Sour

2 oz Mezcal
3⁄4 oz Lemon juice
3⁄4 oz Simple syrup (lapsang souchong tea infused)
1 Egg white
Instructions

Combine ingredients and dry shake, add ice to cool and dilute and pour into cocktail glass, garnish with dried tea leaves

*for lapsang souchong simple syrup combine equal weight lapsang souchong tea and sugar

Notes

Excellent, would consider dialing back the syrup a bit

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Charlotte Voisey
Source reference

https://www.youtube.com/watch?v=gSD3rTytYC4

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Huntsman

3⁄4 oz Islay Scotch, Laphroaig 10
3⁄4 oz Scotch, Aberlour 12
3⁄4 oz Amargo-Vallet
3⁄4 oz Pedro Ximénez Sherry, Lustau
1 Orange peel
Instructions

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

Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
Zachary Pease, Attaboy, New York, NY
Source reference

Bartender's Choice Vol. 2 App, ingredient brands taken from https://betterbartend.com/qa-zachary-pease-my-friend-dukenew-york/

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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4th and Clyde

1 oz Gin, Hendrick's
1 oz Bourbon, Maker's Mark
1 oz Elderflower liqueur, St. Germain
1 bsp Honey (Recipe calls for honey from CT)
1 pn Chili pepper (flakes)
Instructions

Stir (to dissolve the honey), add ice, shake, double strain.

Notes

I'd let the chili peppers mingle in one of the liquids for a while to give this a bit more of a kick or add some jalapeno? Or use a honey infused with chili peppers.

Picture of 4th and Clyde
IG: @cocktailcraftingofficial
Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
John Ginetti, 116 Crown, New Haven, CT
Source reference

https://www.dinnerpartydownload.org/the_4th_and_clyde/

Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • #1 See the potential and quite smooth, but too sweet w/Tanqueray & 4 roses and a teaspoon honey syrup. Try it again someday. 3 stars #2 with 0.5 tsp of ginger honey, only half of which got dissolved *chef’s kiss* 5 stars
  • Delicious, simple, subtle heat, garnish with fresh jalapeno slice.
  • Needs a bit of pepper to balance this, but very good. — ★★★★★
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Dungeoness commented on 5/03/2021:

Prepared this with Hendrick's Lunar, 2 barspoons homemade honey syrup, else as written.

Garnished with fresh jalapeno slice (since I had it). Placed the chili flake in the shaker first, and was leisurely with my ingredient additions so that it had good contact with the liquids. Has a nice, subtle heat on the finish. Pleasant, delicious, new favorite!

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