Golden Sour

2 oz Cachaça (Branca)
3⁄4 oz Lime juice
3⁄4 oz Simple syrup (Basil infused)
1 ds Bitters, Angostura
Instructions

Shake. Double strain to cocktail glass.

Picture of Golden Sour
Yields Drink
Authenticity
Authentic recipe
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Craig E commented on 6/19/2020:

Why is the drink in the image so reddish? I would've expected a greenish drink based on the ingredients and volumes.

Jacques and Doris

1 1⁄4 oz Blended Scotch, Bank Note
3⁄4 oz Islay Scotch, Laphroaig 10
3⁄8 oz Cane syrup, Sirop JM
4 ds Peychaud's Bitters
1 ds Lavender bitters
1 rinse Suze
1 Grapefruit peel
Instructions

Stir all ingredients, strain into empty (no ice) old fashioned glass rinsed with Suze. Express grapefruit peel and discard.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Tyler Caffall, Fort Defiance, Brooklyn, NY
Source reference

"Brooklyn Bartender: A Modern Guide to Cocktails and Spirits," Carey Jones, Black Dog & Leventhal, 2016

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Backward's Point

2 oz Blended Scotch
3⁄4 oz Cynar
1⁄2 oz Sweet vermouth
Instructions

Stir. Strain to lowball with ice. Orange peel as garnish

Yields Drink
Year
2017
Authenticity
Authentic recipe
Creator
Andrew Rice, Attaboy
Source reference

https://www.instagram.com/p/CBgVlocgMfO

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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applejack commented on 6/22/2020:

Also attributed as such in Sam Ross' Bartender's Choice app.

Hulk, Smash

1 oz Herbal liqueur, Green Chartreuse
1 oz Ancho Reyes Verde chile liqueur
1 oz Celery Root Liqueur, Apologue
1⁄2 Lemon
8 lf Mint
1 spg Mint
Instructions

Muddle half of a lemon in a shaking tin, add rest of ingredients (except mint sprig garnish), shake with ice, fine strain into an old fashioned glass filed with crushed ice, garnish with mint sprig.

Yields Drink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Something Ethereal

2 oz White port, Fonseca (Siroco)
1⁄2 oz Genepy, Dolin Genepy des Alpes
1⁄2 oz Apple liqueur, Briottet (Manzana de Verde)
1⁄4 Lemon
6 lf Mint
1 spg Mint (garnish)
Instructions

Muddle quarter of a lemon in a shaking tin, add rest of ingredients (except mint sprig garnish), shake with ice, fine strain into an old fashioned glass filed with crushed ice, garnish with mint sprig (and a green apple fan if you're feeling fancy).

Notes

Substitute .25 oz simple syrup plus a few pieces of muddled green apple if Manzana de Verde liqueur not available.

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

1 1⁄2 oz Amontillado Sherry
1⁄2 oz Overproof rum, Plantation O.F.T.D.
1 oz Coconut Water
1 oz Coconut milk
1 oz Cream of coconut, Coco López
1⁄2 oz Absinthe, Pernod
1⁄2 oz Cinnamon syrup (see note)
Instructions

Shake hard, strain into tiki mug or coconut. Garnish with toasted coconut, grated nutmeg and an orchid.

Notes

To make the cinnamon syrup, break and toast two cinnamon sticks in a large saucepan. Add 4 cups of sugar and 2 cups of water. Bring to a boil, cover and let steep 20 minutes. Strain.

Yields Drink
Year
2019
Authenticity
Authentic recipe
Creator
Yael Vengroff, The Spare Room, Los Angeles
Source reference

https://www.liquor.com/articles/cabana-club/

Curator rating
Not yet rated
Average rating
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Shot in the Arm

2 oz Scotch, Monkey Shoulder
1 oz Falernum, BroVo
3⁄4 oz Lemon juice
1 rinse Islay Scotch, Laphroaig 10
1 Lemon peel
Instructions

Shake all ingredients with ice for 15 seconds, strain into an old iced fashioned glass rinsed with Laphroiag 10 (or other peated scotch). Garnish with an expressed lemon swath.

Notes

BroVo Lucky Falernum is a much higher proof (70 proof), less sweet and strongly flavored liqueur than Velvet Falernum. I haven't tried it with Velvet, but you'd probably have to drop it to .75 oz with perhaps a barspoon of pimento dram to kick up the spice level.

Yields Drink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Fruits of Your Labor

3⁄4 oz Apple brandy, St. George
3⁄4 oz Pineau des Charentes, Pierre Ferrand
3⁄4 oz Fino sherry, Lustau
3⁄4 oz Apple liqueur, American Fruits Bourbon Barrel Aged
1⁄2 oz Lemon juice
1⁄4 oz Honey syrup (1:1)
2 ds Apple bitters, Barkeep
1 spg Mint (garnish)
Instructions

Short shake all ingredients with ice, strain into an old fashioned glass filled with crushed ice. Garnish with slapped mint sprig.

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

1 oz Rye, Rittenhouse
1⁄2 oz Grapefruit liqueur, Combier Pamplemousse Rose
1⁄2 oz Byrrh
1⁄2 oz Dry vermouth, Dolin
1⁄4 oz Aperol
3 ds Orange bitters
1 Grapefruit peel
Instructions

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

History

Named after "New Ceremony" by Dry the River (https://youtu.be/qCJ22QQTWtM)

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Tonia Guffey, Dram, Brooklyn, NY
Source reference

"The Old-Fashioned: The Story of the World's First Classic Cocktail," Robert Simonson, Ten Speed Press, 2014, p.146

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Meh
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Le Mort d'Mezcal

1 1⁄2 oz Crema de mezcal, Del Maguey
1 oz Lime juice
3⁄4 oz Pineapple syrup (see notes)
1⁄4 oz Absinthe, Pernod
1⁄4 oz Suze
Instructions

Shake, strain, coupe.

Notes

For the pineapple syrup - 300 g pineapple juice, 150 g white sugar, pinch each of citric acid and salt. Bring to a boil and strain through a Chemex filter.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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