The Improved

1 1⁄4 oz Barbados Rum, Cockspur 12
1⁄4 oz Navy strength rum, Smith & Cross
3⁄4 oz Zucca
3⁄4 oz Sweet vermouth, Carpano Antica Formula
10 dr Bitters, Bittermens 'Elemakule Tiki
1 Orange peel
Instructions

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

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Sother Teague, Amor y Amargo, New York, NY
Source reference

"Cuban Cocktails," Ravi DeRossi, Jane Danger & Alla Lapushchik, Stirling Epicure, 2015, p. 224

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Not yet rated
Average rating
3 stars
(1 rating)
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Trampoline Casualty

1 1⁄2 oz Pineapple rum, Plantation Stiggins' Fancy
1 oz Sloe gin, Plymouth
1 bsp Demerara Rum, Hamilton Demerara 151
1⁄4 oz Ginger syrup
1⁄4 oz Lemon juice
2 ds Orange bitters, Regans' orange bitters
1 ds Chocolate bitters, Scrappy's Chocolate
1 Maraschino cherry (as garnish)
Instructions

Shake; strain; up; garnish

Picture of Trampoline Casualty
Craig Eliason
Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Source reference

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

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Comings and Goings

1 1⁄2 oz Rhum Agricole (Blanc but a slightly aged one would work)
3⁄4 oz Fino sherry (Manzanilla would work)
1⁄2 oz Apricot liqueur
1⁄4 oz Strega
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.

History

I recalled my Mount Pelee that was inspired by John Gertsen's Rhum Agricot and Martin Cate's Abricot Vieux and wondered how I could riff on it. Originally, my mind went to Campari that worked well with apricot before, but then I recalled the apricot-Strega duo that succeeded in another drink (see blog post for details). I kept the Fino sherry instead of dry vermouth idea from the Campari drink that I had sketched out, and I complemented the Strega with aromatic bitters. I named this after an 1887 painting by Paul Gauguin that he did on the island of Martinique.

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

https://cocktailvirgin.blogspot.com/2020/05/comings-and-goings.html

Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
From other users
  • Made with Yellow Chartreuse and San Zanj. Light, apricot-y, compelling.
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Rossini (2020)

1⁄4 oz Strawberry syrup (oleo method)
3⁄4 oz Aromatized wine, Cocchi Americano
4 oz Prosecco (dryer styles preferred)
2 sli Strawberry (as garnish)
Instructions

Pre-mix syrup and Cocchi and build over 5 KD cubes in an AP wine glass, stirring to integrate. Garnish.

Yields Drink
Year
2020
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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Madiana II

1 oz Manzanilla sherry
1⁄2 oz Rhum Agricole, Neisson blanc
1⁄4 oz Orange liqueur, Grand Marnier
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup
6 dr Orange flower water
Instructions

Shake, fine strain, up or neat, garnish with a dehydrated lemon wheel.

Notes

Adapted for a rooftop menu, summer 2019; Madiana is an old name for Martinique meaning "isle of flowers."

Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Myna Bird

1 oz Amontillado Sherry
1⁄2 oz Jamaican rum, Plantation Xaymaca
1⁄2 oz Jamaican rum, Wray & Nephew Overproof
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄4 oz Orgeat
1⁄4 oz Vanilla syrup
1⁄4 oz Lemon juice
1 spg Mint (as garnish)
Instructions

Integration shake, strain into a snifter, top with crushed ice, garnish with a mint bouquet and lime zest.

Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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Zombie at Park South

3⁄4 oz Puerto Rican Rum, Don Q Añejo
3⁄4 oz Jamaican rum, Appleton Estate V/X
1⁄2 oz Overproof rum, Plantation O.F.T.D.
3⁄4 oz Grapefruit juice
1⁄2 oz Lime juice
1⁄2 oz Cinnamon syrup
1⁄4 oz Passion fruit syrup
1⁄4 oz Grenadine
1 ds Bitters, Angostura
1 ds Pastis, Herbsaint
Instructions

Integration shake, strain into a large glass, top with crushed ice, garnish lavishly with fruit.

Notes

Scaled-down blend of the 1934 and 1950 Don the Beachcomber Zombie recipes as served at the Roof at Park South during the 2018 season.

Yields Drink
Year
2018
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
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Hares On The Mountain

2 oz Vodka, Reyka
1 oz Kummel (“Snow Angel” by Waterpocket)
3⁄4 oz Aromatized wine, Cocchi Americano
1 rinse Herbal liqueur, Green Chartreuse
1 twst Lemon peel (as garnish)
Instructions

Stir & Serve Up w/ Expressed Lemon

Notes

Anise. Citrus. Herbs. White Cherry. Effervescent. Viscous. Lasting.

History

Bored in 2020 quarantine.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
S. Manley
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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Patois

1 1⁄2 oz Rhum Agricole (Blanc)
1 oz Dry vermouth
1⁄4 oz Amer Picon
1⁄4 oz Bénédictine
1 twst Orange peel (As garnish)
Instructions

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

Notes

Orange oil over grassy funk on the nose. A crisp sip with hints of orange; grassy funk and herbal orange on the swallow.

History

After thinking about the Creole Cocktail, I was wondering if I could take the Picon-Benedictine duo out of it and bring things in a dry vermouth direction akin to the Georgetown Club that Charles H. Baker Jr. wrote about (those liqueurs to replace the falernum and with a different rum type). For a name, I dubbed this Creole meets a Martinique Martini the Patois which is "Antillean Creole spoken in Martinique with elements of Carib, English, and African languages."

Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Frederic Yarm, La Brasa, Somerville, MA
Source reference

https://cocktailvirgin.blogspot.com/2019/09/patois.html

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Stands or falls with the rum.
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Psycho Killer

2 oz Irish whiskey, Redbreast (12 Year)
3⁄4 oz Campari (Cacao nib infused)
1⁄2 oz White Crème de Cacao, Giffard
1⁄2 oz Crème de Banane, Giffard
2 ds Absinthe, Vieux Pontarlier Verte
Instructions

Stir all ingredients, strain into a chilled Nick & Nora glass. No garnish.

Notes

Cacao Nib Infused Campari: add 2 tbsp cacao nibs to a 750ml bottle of Campari, infuse for an hour, strain and rebottle.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Jillian Vose, Dead Rabbits, New York, NY
Source reference

https://www.liquor.com/recipes/psycho-killer/

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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yarm commented on 5/01/2020:

The recipe in the The Dead Rabbit: Mixology & Mayhem book has just regular Campari. I made it since it was one of the few recipes in the book that didn't require an infusion or other difficult ingredient. I know with regular Campari, it was an unbalanced sugar bomb especially when it warmed up a bit. I had to force myself to finish it, but I could see it being a good pairing with dessert.

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