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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Cherry Darling

1 1⁄2 oz Cynar 70
1 1⁄2 oz Cherry Liqueur, Cherry Heering
3⁄4 oz Lemon juice
Instructions

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

YieldsDrink
Year
2019
Authenticity
Your original creation
Source reference

https://planetterror-deathproof.fandom.com/wiki/Cherry_Darling

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Waterproof Watch

1 1⁄2 oz Gin
3⁄4 oz Amaro Montenegro
3⁄4 oz Aperol
2 ds Bitters, Dale DeGroff's Pimento Bitters
1 twst Orange peel (as garnish)
Instructions

Stir, stain, one big rock, garnish.

YieldsDrink
Year
ca. 2018
Authenticity
Authentic recipe
Creator
Sother Teague, Amor y Amargo, NYC
Source reference

https://imbibemagazine.com/amor-amargo-waterproof-watch/

Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • Very flavoursome
  • Light, sweet, gin prominent
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Pearly Gates

1 1⁄2 oz Blanco tequila (Tapatio Blanco is perfect here)
1 1⁄2 oz Fino sherry
3⁄4 oz Guava syrup (I just use the syrup from canned guavas)
1 pn Salt
Instructions

Stir over ice until frosty and serve straight up with no garnish.

Notes

The more savory, peppery depth in the tequila you pick here, the better. This cocktail really highlights the tequila, so go with a good one.

YieldsDrink
Authenticity
Your original creation
Creator
Cliff Mathieson, San Luis Obispo, CA
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Scotch Violet

2 oz Japanese Whisky, Suntory Toki blended
3⁄4 oz Lemon juice
3⁄4 oz Crème Yvette
1⁄4 oz Honey syrup
1 twst Lemon peel (as garnish)
Instructions

Shake, strain into a rocks glass with single rock. Garnish with a lemon wheel or twist.

Notes

There are many versions of this recipe, and the origins are unknown (according to Liquor.com) but most call for more lemon, and use Crème de Violette, which is good, but I think it's a better balance with a bit less lemon and actually find that Crème Yvette works much better and has a richer fuller violet flavor (less "soapy"). Scotch is up to you - I've made it with Cardhu as well as Glenrothes 12 yr Speyside and Suntory (best choice). This is one of my most favorite cocktails ever, and I have probably done more variations on this than any other. Please comment with your own variations...

History

Unknown?

Picture of Scotch Violet
© Dave Hebb 2018
YieldsDrink
Year
2018
Authenticity
Altered recipe
Creator
Dave Hebb
Source reference

This is my version: https://www.drinking-thinking.com/post/scotch-violets

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Used a couple drops of Liquid Lakanto sweetener in place of the honey-more neutral & allowed other flavors to shine.
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Archbishop

1 1⁄2 oz Rum, Smith & Cross
1 oz Campari
1⁄2 oz Herbal liqueur, Green Chartreuse
1 twst Orange peel (as garnish)
Instructions

Make like an Old Fashioned. Orange twist is very important here!

YieldsDrink
Authenticity
Authentic recipe
Creator
Brandon Bramhall of Attaboy
Source reference

https://www.reddit.com/r/cocktails/comments/dswp0i/feeling_bold_tonight…

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Bumped the Chartreuse to .75 and (mistakenly) used Cynar instead of Campari. Very nice.
  • Very (and predictably) intense. I built it; would probably give it a long stir and strain next time.
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I like this, but I think the chartreuse gets lost a bit more than I would like. I would maybe go 1.5 oz, .75 oz, .75 oz, or maybe keep the Campari where it's at and just bump the green c. Love the name.

yarm commented on 2/25/2023:

The Bartender's Choice app lists Attaboy Nashville and 2017.

I like this a lot. I agree the Chartreuse is a bit lost, would maybe slightly up it, at least a fat 1/2 oz. I used Appleton Estate and Gran Classico

J Gaze

2 oz Rum, Wray & Nephew Overproof
1 oz Lime juice
1 oz Pineapple syrup
2 ds Bitters, Angostura
Instructions

Shake, strain, garnish with lime wheel on rim

YieldsDrink
Authenticity
Unknown
Creator
Ian Cargill from Zig Zag Cafe, Seattle
Source reference

https://imbibemagazine.com/rum-cocktail-j-gaze/

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Preceptor

1 1⁄2 oz Scotch
3⁄4 oz Port (Tawny or Ruby)
3⁄8 oz Zucca (Or Sfumato)
3⁄8 oz Campari
2 ds Orange bitters
Instructions

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

Notes

Originally made 1.5 / .5 / .5 / .5 which was delightfully bitter. I figured that upping the port and/or decreasing the amari would make it agreeable to more people. My other recipe idea was 2 / .5 / .25 / .25 which would make for a drier drink.

History

I had been thinking about how well Campari and rabarbaro (such as Zucca and Sfumato) can join forces to make a complex bitter. Since Scotch and rabarbaro pair so well in drinks like the Caustic Negroni, I began to think about classic whisky cocktails and ended up on the port-containing Chancellor from the 1956 Esquire Drink book. With Phil Ward's Baltasar and Blimunda (a Negroni of sorts with port) in mind, I altered the Chancellor to include these two amari. For a name, I kept with the academic theme that runs in Chancellor-like drinks.

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

https://cocktailvirgin.blogspot.com/2019/11/preceptor.html

Curator rating
5 stars
Average rating
3.5 stars
(7 ratings)
From other users
  • Made with 1/2 oz of the amaro, kept the port at 3/4 with tawny port, use highland park 12 for the scotch... really good
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Used Tomatin, Sfuamato and vintage port at 2.5 / .5 / .5 / .5. Excellent. Would try again with a touch of Islay too.

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