Gusano Rojo

1 oz Mezcal
1 oz Sweet vermouth
1 oz Campari
1⁄2 oz Honey syrup
1⁄2 oz Lime juice
1 pn Cayenne pepper (A sprinkle of pepper powder as garnish (floating))
Instructions

Shake with ice, strain into a coupe glass, and garnish with cayenne chili powder.

Notes

My Negroni Week 2023 offering. A mashup of the Red Grasshopper (tequila, honey, lime, garnish cayenne powder) and a Mezcal Negroni.

History

I decided to make a mashup of the Red Grasshopper with the Mezcal Negroni after spotting the cayenne pepper powder on the shelf as Negroni Week 2023 was coming up. I dubbed the end result the Gusano Rojo which is the Red Chili Worm that grows on mezcal plants.

YieldsDrink
Year
2023
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2023/09/gusano-rojo.html

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Brockton Navy

1 oz Old Tom Gin (Scofflaw Brand)
1 oz Amargo-Vallet
3⁄4 oz Lemon juice
3⁄4 oz Orgeat
1 wdg Lemon (as garnish)
Instructions

Shake all ingredients with ice, strain into iced rocks glass, garnish with lemon wedge.

YieldsDrink
Year
2023
Authenticity
Authentic recipe
Creator
Danny Shapiro, Scofflaw, Chicago, IL
Source reference

https://punchdrink.com/recipes/brockton-navy/

Curator rating
Not yet rated
Average rating
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Caught in a Cabaret

1 oz Tequila
1⁄2 oz Cynar
1⁄2 oz Sloe gin
1⁄2 oz Apricot liqueur
1⁄2 oz Lime juice
Instructions

Shake with ice and strain into a cocktail coupe.

History

I recently spotted a reference to Ted Haigh's Millionaire variation that reminded me of a Charlie Chaplin with its apricot, sloe, and lime. That got me motivated to riff on that trio of ingredients, and I latched onto the sloe gin aspect and decided to mash the Charlie Chaplin up with Phil Ward's Lipspin that complements the sloe gin with tequila and Cynar. For a name, I dubbed this after one of Charlie Chaplin's films and called it Caught in a Cabaret.

YieldsDrink
Year
2023
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2023/09/caught-in-cabaret.html

Curator rating
Not yet rated
Average rating
4.5 stars
(7 ratings)
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Double Buzz

1 1⁄2 oz Overproof rum, Plantation O.F.T.D.
1⁄2 oz Fernet
1 1⁄2 oz Cream of coconut
2 oz Coffee
2 ds Bitters, Angostura
8 lf Mint
1 spg Mint (as garnish)
Instructions

Shake all ingredients with ice, strain into ice-filled Collins glass. Garnish with mint sprig.

Notes

Smugglers Cove house coconut cream is less viscous than Coco Real or Coco Lopez, so is easier to clear from a jigger.

YieldsDrink
Year
2018
Authenticity
Authentic recipe
Creator
Syrus Fotovat, Braise, San Jose, CA (US)
Source reference

Obtained from creator

Curator rating
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Curated to change the "Coconut cream" to "Cream of coconut." Smugglers Cove house coconut cream suggested in the notes is actually a syrup in the cream of coconut style (although the Smugglers Cove recipe is somewhat thin on the coconut side.) A coconut cream should have higher coconut fat content and little or no additional sweetener.

Negroni dell'Erborista

1 1⁄2 oz Gin, Tanqueray
3⁄4 oz Amaro dell'Erborista
3⁄4 oz Campari
1⁄2 oz Sweet vermouth, Carpano Antica Formula
2 ds Bitters (Bittercube Root Beer Bitters)
1 twst Grapefruit peel (Red grapefruit, as garnish)
Instructions

Stir ingredients with ice, strain into glass with large rock or sphere. Twist grapefruit peel over drink and garnish.

Notes

Also works with orange twist. Tanqueray 10 was in one of the Negroni dell'Etna recipes and would be worth a try, so I used a few drops of lime juice in my initial version with standard Tanqueray. Hayman's London Dry might work well too.

History

This recipe was a happy accident as I intended to make a Negroni dell'Etna, but had Erborista stuck in my brain and made the inadvertent substitution. Since this is a variation, I simply altered the name to match. The Erborista introduces a pipe tobacco/sandalwood aroma and umami. While bitter up front from the Campari and the pine terpenes of the Erborista, it transitions to a Zucca rhubarb-like umami, before finishing with a robust bitterness. The result is an added dimension to the Negroni template.

YieldsDrink
Year
2023
Authenticity
Your original creation
Creator
Shawn C, Fresno, California
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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Ribs For Dinner

1 1⁄2 oz Applejack, Lairds
1 oz Herbal liqueur (Blood Orange Liqueur)
3⁄4 oz Cynar
3⁄4 oz Limoncello, Pallini
4 ds Cherry Bitters
2 spl Balsamic Vinegar
Instructions

Shake with ice and strain into a frozen coupe glass.

History

In memory of a Naval Academy graduate who was well-qualified on the Weber.

YieldsDrink
Year
2023
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Friday's Recess

1 1⁄2 oz Islay Scotch, Lagavulin 16
1 oz Herbal liqueur (Blood Orange Liqueur)
3⁄4 oz Cynar
3⁄4 oz Pineapple juice
4 ds Cherry Bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

YieldsDrink
Year
2023
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
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Smooth as Butter

9 oz Tequila, El Tesoro Reposado
6 oz Amontillado Sherry
3 oz Pedro Ximénez Sherry
2 oz Mezcal, Ilegal
1 1⁄2 oz Bénédictine
1 1⁄2 oz Cynar
1⁄2 t Bitters (Villa prefers Crude Cardamom & Caramelized Raisin bitters, a limited-edition bottling, but says an equal amount of any style of bitters will work)
8 oz Milk (Rehydrated toasted whole milk. See note)
1 Raisins (as garnish)
Instructions

Combine all except milk. Add batch to milk. Wait 10 minutes. Strain to fine-mesh sieve 2 times using the same sieve. Bottle. Serve 3 ounces over big ice and stir to chill. Garnish with raisins.

Notes

Rehydrated Toasted Whole Milk

1. Preheat an oven to 275°F. Spread 40 grams of milk powder (Villa recommends Anthony’s or Hoosier Hill Farm dry milk powders) on a sheet pan lined with parchment paper. Toast in the oven for 15 minutes.

2. In a saucepan, bring 8 ounces of water to a simmer. Whisk in the toasted milk powder and 1/2 gram of salt. Reduce the heat to low, and allow to rehydrate for at least 5 minutes. Remove from heat and let cool. Whisk well (or use an immersion blender) before using in milk punch.

History

https://punchdrink.com/articles/milk-punch-powder-technique/

YieldsDrink
Year
2023
Authenticity
Authentic recipe
Creator
Daniel Villa
Source reference

https://punchdrink.com/recipes/smooth-as-butter/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Surf and Sand

1 1⁄2 oz Sherry, Lustau (Vermut Rojo)
1⁄2 oz Rum, Hamilton Demerara 86
1⁄2 oz Orange juice (Acidified)
1⁄2 oz Pineapple liqueur, Giffard
1 ds Bitters, Bittermens 'Elemakule Tiki
Instructions

Stir, strain, up

Notes

Clamfest Batched

YieldsDrink
Year
2023
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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TimeSet

1 1⁄2 oz Gin (Four Pillars Bloody Shiraz Gin)
1 oz Herbal liqueur (Bloody Orange Liqueur)
3⁄4 oz Herbal liqueur (Dr Brambles Pomegranate & Rose Gin Liqueur)
3⁄4 oz Pineapple juice
4 ds Peychaud's Bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

YieldsDrink
Year
2023
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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