Negroni Biondo

1 1⁄4 oz Gin, Citadelle (Barrel Aged)
1⁄2 oz Suze
1⁄2 oz Luxardo Bitter Bianco
1⁄2 oz Saffron Liqueur, Apologue
1⁄2 oz Aromatized wine, Cocchi Americano
1 Orange peel (as garnish)
Instructions

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

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Amaro Daiquiri (Billy Sunday)

1 oz Braulio
1 oz Amaro, Cappelletti Sfumato Rabarbaro
1⁄2 oz Gomme syrup (or 3/4 oz 1:1 simple syrup)
3⁄4 oz Lime juice
1 sli Lime (garnish)
Instructions

Shake with ice and strain into chilled coupe. Garnish with lime wheel.

Notes

I believe their gomme syrup is 2:1 with gum arabic (I haven't been there since late last year). I've found .5 oz 1:1 simple syrup is fine for me, your mileage may vary.

Yields Drink
Year
2020
Authenticity
Authentic recipe
Creator
Stephanie Andrews, Billy Sunday, Chicago, IL
Curator rating
4 stars
Average rating
4 stars
(2 ratings)
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  • Amora Amaro — Amaro, Bitters, Simple syrup, Lime juice, Lime peel
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Dead Man's Handle

1 1⁄2 oz Blanco tequila
3⁄4 oz Aperol
1⁄2 oz Lime juice
1⁄2 oz Orgeat
Instructions

Shake, strain into a DOF filled with crushed ice. Garnish with Taijin. (see note)

Notes

Orgeat can be increased to 3/4 oz if you need more sweetness. Taijin is a powdered mixture of chiles, lime and salt that typically goes on fruit. If you can't find it, Penzeys makes Pico Fruta which is very similar.

Yields Drink
Year
2020
Authenticity
Authentic recipe
Creator
Tiffany Kirk, Miss Carousel, Houston
Source reference

https://imbibemagazine.com/dead-mans-handle-a-tequila-cocktail/

Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
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Zachary Pearson commented on 7/12/2020:

Curated this slightly. Rewrote instructions to avoid copyright. Added an explanation about Taijin. Thanks,  Zachary

Depth Dweller

1 1⁄2 oz Light rum (Strawberry Infused-See Notes)
1⁄2 oz Campari
3⁄4 oz Lime juice
3⁄4 oz Simple syrup
1 sli Strawberry (as garnish)
Instructions

Shake, then strain into a rocks glass over fresh ice. Garnish with strawberry slice.

Notes

For Strawberry-Infused Rum: Remove stems from 15-20 strawberries, then slice into thirds. Infuse with one 750-milliliter bottle of white rum in fridge for 4-7 days. Strain before using and store in the fridge.

Yields Drink
Year
2020
Authenticity
Authentic recipe
Creator
David Kinsey, Kindred, San Diego
Source reference

https://imbibemagazine.com/depth-dweller-strawberry-cocktail/

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Nice and refreshing. Strawberry definitely comes through, even after only infusing for about 6 hours. I served over crushed ice with a straw which worked well. -update...it's worth letting the strawberry infuse longer... :)
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Eureka

1 2⁄3 oz Gin
1 3⁄8 oz Mead
2⁄3 oz Lemon juice
1 t Absinthe
2 ds Bitters, Angostura Orange
Instructions

Shake, double strain to coupe. Garnish with a fennel sprig

Yields Drink
Year
2020
Authenticity
Authentic recipe
Creator
Vinicius Laurentino
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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  • Death & Taxes (Pouring Ribbons) — Gin, Bianco Vermouth, Plum eau-de-vie, Grapefruit bitters, Lemon juice, Honey syrup, Grapefruit peel
  • Clover Club — Gin, Dry vermouth, Lemon juice, Raspberry syrup, Egg white
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Hawaiian Sunset

1 1⁄2 oz Vodka
1⁄2 oz Lime juice
1⁄2 oz Lemon juice
1⁄2 oz Orgeat
1 t Grenadine
1 twst Lime peel (as garnish)
Instructions

Shake all the ingredients in a cocktail shaker with cubed or cracked ice. Double-strain into a chilled coupe. Garnish.

History

Beachbum's Berry's Sippin' Safari, adapted by Smuggler's Cove

Yields Drink
Year
1960s
Authenticity
Authentic recipe
Creator
Aku Aku Polynesian Restaurant, once part of the Stardust Casino, Las Vegas
Source reference

Smuggler's Cove, p. 62

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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El Diablo

1 oz Blanco tequila
1⁄2 oz Lime juice (from 1/2 a lime)
1⁄2 oz Cassis
4 oz Ginger ale
Instructions

In a Collins glass full of cracked ice, add the lime juice and shell, tequila and cassis. Stir. Top with ginger ale. Add a straw.

Notes

Drinking the Devil's Acre uses 2 oz blanco tequila, 1 oz lime juice (consistent with the lime juice and wedge), 3 oz ginger beer (rather than ginger ale) and 1/2 oz crème de cassis, which is floated on top.

History

From Trader Vic's book of Food and Drink, adapted by Smuggler's Cove

Yields Drink
Year
1946
Authenticity
Authentic recipe
Creator
Vic Bergeron
Source reference

Trader Vic's Pacific Island Cookbook, pg 186

Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
From other users
  • Recommend 1.5 to 2.0 tequila. Perhaps only 3 oz of ginger ale. As is, lime juice is overwhelmed. Otherwise a refreshing drink
  • Works, but not that interesting to me.
  • Another variation: 2 oz Blanco tequila (look for siembra azul or ocho tequilas) 2 oz Ginger beer (fresh) 3⁄4 oz Lime juice 1⁄2 oz Simple syrup (2:1 simple syrup) 1⁄4 oz Cassis
  • Top off with 2 oz ginger beer. Serve in Collins glass. — ★★★★
  • Make it 2 oz tequila & top w ginger beer (courtesy of Trader Vic)
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Zachary Pearson commented on 8/02/2020:

Curated this - I have the 1968 version of Vic's book (which has a bunch of Texas recipes weirdly enough). Other sources have the tequila at 1.5 or even 2 ounces. Thanks,  Zachary

Well-Hung Trellis

1 1⁄2 oz Dimmi
3⁄4 oz Genever (Calls for Genevieve Genever)
3⁄4 oz Lime juice
1⁄2 oz Simple syrup
Instructions

Add ingredients and "garden herbs" (dill, pineapple sage, lemon thyme) to suit one's own tastes to a shaker. Shake with ice, double strain to chilled cocktail glass. Serve up, and garnish with same herbs.

Yields Drink
Year
2020
Authenticity
Unknown
Creator
Alan Walter, Loa Bar, New Orleans, Louisiana
Source reference

New Orleans Magazine, July 2020, pg. 60

Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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sevyryelsdorn commented on 7/10/2020:

I made this with a sprig of thyme, a sprig of dill, and half a leaf of lemon balm. Used Bols Genever, and 0.25 oz 2:1 simple

Martinique Hundred

1 1⁄2 oz Gin, Uncle Val's Botanical
3⁄4 oz Suze
1 1⁄2 oz Pineapple juice
1⁄2 oz Lime juice
1⁄2 oz Orgeat
Instructions

Shake all ingredients vigorously over ice to build a nice aeration in the pineapple and lime juices. Pour over a single clear ice cube in a double old fashioned glass. Garnish with a cherry and pineapple fronds.

Notes

A bittersweet, refreshing original tiki variation.

History

I love the Jungle Bird more than almost any other cocktail. I stumbled upon the Bermuda Hundred (named after an area along the Virginia coast). The Jungle bird uses Rum and Campari, where the Bermuda uses Gin and Campari. I used Gin and Suze.

I did try the "fourth corner" of this variation trail using Rum and Suze, and deemed it to be the least interesting of the four possible drinks.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Chris Odegard of Minneapolis, MN
Curator rating
Not yet rated
Average rating
4.5 stars
(18 ratings)
From other users
  • Substituted mezcal for gin; added a dash of Angostura as per the comments; and garnished with grated nutmeg
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shadowkirby commented on 4/23/2022:

Great cocktail - refreshing, and a lovely balance of sweet and bitter. Added some ango which worked well.

Quick Sink

1 1⁄2 oz Grappa (Nardini bianca 60%)
1⁄2 oz Bianco Vermouth, Dolin
1⁄8 oz Maraschino Liqueur (Cartron)
2 ds Chocolate bitters (Homemade)
3 ds Rhubarb bitters
Instructions

Stir, strain, coupe.

Notes

The grappa at this proof is delicious with strong withe chocolate profile.
Cartron maraschino is more pit/almond forward.

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