Statera

1 2⁄3 oz Añejo rum, Bacardi 8
1⁄4 t Islay Scotch, Laphroaig
1⁄2 oz Hazelnut liqueur, Frangelico
3 ds Bitters, Angostura
3 ds Bitters, Angostura Orange
Instructions

Stir with ice. Lowball big ice. Cherry and dehydrated Grapefruit as garnish.

YieldsDrink
Year
2019
Authenticity
Authentic recipe
Creator
Matheus Cunha
Source reference

http://mixologynews.com.br/receitas/statera-matheus-cunha/

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Drop Frangelico to 10 ml, and add 3 ds black walnut bitters
  • Robin thinks it tastes like Bärenjäger
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Nightingale

1 1⁄2 oz Gin, Tanqueray
1⁄2 oz Dry vermouth, Noilly Prat
2 bsp Allspice Dram
Instructions

Stir with ice; strain

YieldsDrink
Year
2019
Authenticity
Your original creation
Creator
haresfur
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Made with homemade dram. Christmassy martini. Nice finish.
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I also used homemade allspice dram but substituted Dolin dry. The allspice dram adds a lovely dimension. 

Gender Diverse

1 oz Gin
1⁄2 oz Strega
1⁄2 oz Contratto Aperitif
1⁄2 oz Dry vermouth, Jean-Baptiste la Quintinye
1⁄2 oz Orange juice (fresh, strained of pulp)
2 ds Peychaud's Bitters
Instructions

Shake all with ice, chilled coupé, two dashes of Peychaud's on top.

Notes

Mt Tom gin is, as the website says, "somewhere between a London-dry style and a more floral gin [...] a double distilled juniper bomb with rose petals."

Quintinye vermouth is crackling dry and very herbal.

Picture of Gender Diverse
YieldsDrink
Year
2019
Authenticity
Your original creation
Creator
Micah Stupak, NYC
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Thanks Mother Nature

1 1⁄5 oz Gin, Tanqueray Rangpur
3⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Lemon juice
1 3⁄4 oz Ginger ale
4 sli Cucumber
Instructions

Mix all but ginger ale. Shake, fine strain in mule mug with ice. Add ginger ale, straw, garnish with a slice of cucumber.

YieldsDrink
Year
2019
Authenticity
Altered recipe
Creator
Lockwood cocktail bar, Paris, France
Curator rating
Not yet rated
Average rating
Not yet rated
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Fire Head

1 1⁄5 oz Kaoliang (Taiwanese sorghum spirit)
3⁄4 oz Aromatized wine, Cocchi Vermouth di Torino
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Orange liqueur, Grand Marnier
Instructions

Stir, strain, coupe, serve.

History

Bought a bottle of Kaoliang in Taiwan ( national spirit). 58% abv.
Made with Sorghum.
It taste a bit like high proof rye, but lighter on taste with strong eau de vie tones.

YieldsDrink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails

Beach & panorama #6

3⁄4 oz Amaro Montenegro
1⁄2 oz Herbal liqueur, Green Chartreuse
1 oz Lemon juice
1⁄4 oz Suze
1⁄4 oz Cassis
1 dr Chocolate bitters
Instructions

Skake long, strain, coupe. Serve.

Notes

Homemade chocolate bitters: 4 oz Wray and nephew overproof+ 4 oz crushed cocoa nibs+ 2 squares 60% chocolate bar.
48 hours infusion.

No need for bittering agent since nibs already provide bitterness.

YieldsDrink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Go a little lighter on the lemon
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Double Up

1 1⁄2 oz Rum (Beenleigh White Rum)
1 oz Maraschino Liqueur, Luxardo
1 1⁄2 oz Lime juice
2 ds Lemon bitters
2 ds Aztec Chocolate bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

YieldsDrink
Year
2019
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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HallA commented on 10/23/2021:

This is actually delightfully balance... it's also huge so plan accordingly. the huge lime hit balances all that maraschino and it's really good.

Mezcal Pineapple Ish

1 1⁄2 oz Mezcal
3⁄4 oz Pineapple juice
3⁄4 oz Lime juice
3⁄4 oz Cinnamon syrup
1⁄2 oz Herbal liqueur, Yellow Chartreuse
3 ds Bitters, Bittermens 'Elemakule Tiki
YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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Apropos

1 1⁄2 oz Gin (Bombay)
1 oz Aperol
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Lime juice
1 twst Orange peel (as garnish)
Instructions

Shake, strain into an OF glass, garnish.

Picture of Apropos
YieldsDrink
Year
2011
Authenticity
Authentic recipe
Creator
Gramercy Tavern
Source reference

https://www.seriouseats.com/recipes/2011/11/apropos-lighter-negroni-var…

Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • More herbaceous than I expected, otherwise would have rated higher. Used Citadelle gin, not sure if that makes that much of a difference, maybe dialing down the charteuse would have helped. — ★★★
  • Showcases gin nicely without overwhelming it.
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Marigold

3⁄4 oz Cachaça, Novo Fogo (Silver)
3⁄4 oz Pisco, Kappa
1⁄2 oz Pear liqueur, St. George (Spiced)
1⁄2 oz Chamomile syrup
3⁄4 oz Lemon juice
1 ds Saffron bitters, Barkeep
Instructions

Shake all ingredients with ice for 15 seconds, strain into coupe.

YieldsDrink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
From other users
  • Boozy yet refreshing, if that's possible. Used homemade saffron tincture instead of bitters. Used Nega Fulo cachaca and Absolute Pears.
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