Sabre

1 1⁄2 oz Rum, Pusser's
3⁄8 oz Rum, Smith & Cross
3⁄8 oz Allspice Dram
3⁄4 oz Lime cordial
1 spg Mint (as garnish)
Instructions

Build in a highball mostly filled with crushed ice and swizzle. Top with more ice and garnish with mint tucked near a straw.

Notes

For the cordial (mostly Jeffrey Morgenthaler's recipe): Infuse the juice and zest of one large lime along with a cup of water, 250g sugar, and 1 oz citric acid sous vide at 190° for an hour and a half. Cool, refrigerate for a day, and strain solids.
For the pimento dram I used the Serious Eats website's recipe.

History

Starting point was Rafa's Cutlass (linked as reference). This is also in Ancient Mariner and Mosquito Coast territory.

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

https://kindredcocktails.com/cocktail/cutlass

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Corny Panky

2 oz Bourbon, Blanton's
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Amaro Montenegro
1⁄2 oz Pine liqueur
Instructions

Quick stir in order to chill, strain, coupe.

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Averna Sour

1 1⁄2 oz Averna
1 oz Lemon juice
1⁄2 oz Triple sec
3 ds Bitters
Instructions

Dry shake for ten seconds, add ice and shake again, serve up garnished with nutmeg.

Picture of Averna Sour
Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Natalie Weizenbaum
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Giovanni Pompelmo

1 oz Genever, Old Duff
1 oz Aperol
1 oz Aromatized wine, Cocchi Americano Rosa
2 ds Grapefruit bitters
1 spl Seltzer water
1 twst Grapefruit peel
Instructions

Pour first four ingredients into a collins glass, top with seltzer, garnish with grapefruit twist.

Notes

Make it a royal by swapping seltzer for sparking wine

Yields Drink
Authenticity
Authentic recipe
Creator
Sother teague, Amor y Amargo, NYC
Source reference

Teague, Sother. "I'm Just Here for the Drinks." (2018). pg. 36

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Summer Rain

1 1⁄2 oz Gin, Plymouth
1⁄2 oz Amaro Montenegro
1⁄2 oz Ginger syrup
3⁄4 oz Lime juice
1 ds Celery bitters, Bittermens Orchard Street Celery Shrub
Instructions

Shake with 2 slices cucumber, double strain into a coupe, garnish with one more slice of cucumber.

Notes

Teague says: for a lower abv version, omit the gin and increase montenegro to 2oz for a "spring rain"

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

Teague, Sother. "I'm Just Here for the Drinks." (2018). pg. 35

Curator rating
Not yet rated
Average rating
4.5 stars
(11 ratings)
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Bananamilk

1 1⁄2 oz Amontillado Sherry, Lustau Dry Amontillado
1⁄2 oz Rum, Papa's Pilar Blonde 3 Year
1 oz Crème de Banane, Giffard
3⁄4 oz Cream
Instructions

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

Notes

The Papa's Pilar Blonde is a clearly adulterated sweet bomb rum with strong butterscotch notes that typically aren't present in other light rums. Use a gold or dark rum with a similar sweet profile if it's unavailable.

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Sun & Soil

1 1⁄4 oz Blanco tequila, Cimarron
3⁄4 oz Ancho Reyes Verde chile liqueur
1 oz Suze
3⁄4 oz Pineapple syrup
1 oz Lime juice
Instructions

Shake all ingredients with ice for 15 seconds, strain into an ice filled rocks glass. Garnish with a lime wheel, or a charred pineapple wedge, or a salt rim, etc.

Notes

Adjust the 2 oz base ratios of tequila and Ancho Reyes Verde to the desired level of spice

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Playing with Fire

2 oz Ancho Reyes chile liqueur
1 oz Mango puree
1⁄2 oz Agave syrup (1:1)
3⁄4 oz Cream
Instructions

Shake all ingredients with ice for 15 seconds, strain into chilled coupe. Garnish with a pinch of ancho powder.

Notes

I used defrosted Goya unsweetened fruit pulp for the mango puree, but you might need to reduce the syrup if using something with added sugar.

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Whisky Lesbian

1 1⁄2 oz American Whiskey (Westland Sherry Wood)
1 1⁄4 oz Amaro, Cappelletti Sfumato Rabarbaro
1⁄4 oz Crème de Violette
5 ds Bitters, Angostura
1 rinse Islay Scotch
Instructions

Stir, pour up in a glass rinsed with peated scotch

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Natalie Weizenbaum
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Used a wheated bourbon. A little too sweet. Next time try a rye. Not my favorite and took some warming up to but worth trying again.
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