The Cheerwine & Rye Sour

2 oz Rye
1 oz Simple syrup (Cheerwine Simple Syrup (see notes))
3⁄4 oz Lemon juice
1 spg Mint (as garnish)
1 twst Lemon peel (as garnish)
Instructions

Shake with ice. Strain onto rock. Express lemon peel and use as garnish with mint sprig.

Notes

In my continued adoration of Cheerwine, I paired it with rye. For the Cheerwine Simple Syrup. 2 cups Cheerwine. 1 cup sugar. Dashes of nutmeg and allspice. A little lemon zest. Simmer until sugar is dissolved. Let it all sit together and cool.

Picture of The Cheerwine & Rye Sour
Yields Drink
Year
2020
Authenticity
Your original creation
Creator
me
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Navy Strength Old Fashioned

1 oz Navy strength rum, Smith & Cross
1 oz Navy strength gin, Hayman's Royal Dock
1⁄8 oz Rich demerara syrup 2:1
2 ds Bitters, Angostura
1 ds Salt Solution (light dash)
1 Orange peel
Instructions

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

Notes

Saline solution: 150g salt to 850g water, blended in a blender until dissolved

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Dan Smith, Queen Mary Tavern, Chicago, IL
Source reference

https://imbibemagazine.com/navy-strength-old-fashioned/

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Not yet rated
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4.5 stars
(4 ratings)
From other users
  • 8/11/20 used Greenhat Navy Strength. Very boozy, love the funky Smith & Cross. Added .25 demerara (I only had 1:1)
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Cannibal Cooler

1 oz Jamaican rum, Appleton Estate V/X
1⁄2 oz Demerara Rum, Lemon Hart 151
1⁄4 oz Allspice Dram, St. Elizabeth
1⁄4 oz Herbal liqueur, Green Chartreuse
1 oz White grapefruit juice
1⁄2 oz Lemon juice
1⁄2 oz Falernum, B.G. Reynolds
1⁄4 oz Honey syrup
2 ds Bitters, Angostura
Instructions

Shake, strain into a tall glass, add ice to fill.

Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
Christian Salazar Diaz,Trader Sam's, Disneyland
Source reference

http://cocktailvirgin.blogspot.com/2018/07/cannibal-cooler.html

Curator rating
Not yet rated
Average rating
4.5 stars
(6 ratings)
From other users
  • I have also subbed orgeat for the honey syrup and it turned out equally complex and delicious — ★★★★★
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Cactus Campfire

1 1⁄2 oz Tequila
1⁄2 oz Mezcal
1⁄2 oz Vanilla syrup, B.G. Reynolds
8 ds Chocolate bitters, Fee Brothers Aztec Chocolate
Instructions

Stir with ice, pour into rocks glass.

Yields Drink
Authenticity
Authentic recipe
Curator rating
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Average rating
3 stars
(3 ratings)
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  • It's a little one note... lots of chocolate bitters and sweetness with a slight pleasant agave / vegetal tang and the heat...
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Bokor

2 oz Jamaican rum, Appleton Estate V/X
1⁄2 oz Allspice Dram, St. Elizabeth
1⁄2 oz Fassionola (red)
1⁄2 oz Lime juice
1⁄2 oz White grapefruit juice
1 ds Bitters, Bittermens 'Elemakule Tiki
Instructions

Shake with crushed ice and garnish with torched cinnamon stick.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Black Mamba

2 oz Vodka
1⁄2 oz Lime juice
1⁄4 oz Falernum, B.G. Reynolds
1⁄4 oz Simple syrup
3⁄4 oz Ginger ale
1⁄4 t Activated Charcoal (food grade)
1 sli Lime (wheel, as garnish)
Instructions

Combine ingredients into shaker with crushed ice. Pour unstrained into double rocks glass. Garnish with lime wheel.

Yields Drink
Authenticity
Authentic recipe
Curator rating
Not yet rated
Average rating
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Bermuda Swizzle

1 1⁄2 oz Rum, Gosling's Black Seal
1⁄2 oz Falernum, Velvet Falernum
1⁄2 oz Lime juice
1⁄2 oz Pineapple juice
1⁄2 oz Simple syrup
2 ds Bitters, Angostura (as float)
1 sli Pineapple (as garnish)
Instructions

Swizzle with crushed ice in a Collins glass, top with angostura bitters float. Garnish with pineapple.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Beachcomber's Gold

1 oz Puerto Rican Rum (gold)
1⁄4 oz Jamaican rum (gold)
1⁄4 oz Jamaican rum (dark)
1⁄2 oz Lime juice
1⁄2 oz Simple syrup
6 dr Herbal liqueur, Pernod
4 dr Almonds (extract)
2 oz Crushed ice
Instructions

Blend and strain into a champagne coupe lined with an ice shell.

History

A lot of different variations here, but this seems to be the original.

Yields Drink
Year
1937
Authenticity
Authentic recipe
Creator
Donn Beach
Source reference

Beachbum Berry Remixed

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There's Always Money in the Banana Stand

1 oz Dark rum (Black rum)
1 oz Navy strength rum, Pusser's
1 oz Crème de Banane, Tempus Fugit
1⁄4 oz Allspice Dram, St. Elizabeth
1 1⁄2 oz Coconut cream
3⁄4 oz Lime juice
Instructions

Combine in a mixing tin, add crushed ice, blend, and pour into a tiki mug.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4.5 stars
(7 ratings)
From other users
  • Save to make later
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prattginkgo commented on 8/06/2022:

As usual, went easy on the St. Elizabeth, about 4 mL. Dirty dump works too if you don't want to rinse your blender.

Rene Barbier

1 oz Cognac
1 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄2 oz Campari
2 ds Bitters (Jerry Thomas Decanter Bitters were what I used)
1 twst Lemon peel (As garnish)
Instructions

Stir with ice and strain into a cocktail glass. Garnish with lemon oil from a twist (or the whole twist)

History

When I attended Gary Regan's Cocktails in the Country retreat in 2015, I had my turn making drinks for everyone during the Organized Chaos session. In my 20 minute time block, I came up with 5 or 6 drinks on the spot with this one being my favorite, and it started by spying the bottle of Camus Cognac on the shelf. The direction I took was inspired by the Lucien Gaudin for I paired Campari with curaçao. In the Negroni-variation vein, I also thought of Phil Ward's 2005 Cocktails in the Country drink, the Cornwall Negroni that had Punt e Mes and bitters in the mix. For a name, I stuck with the Lucien Gaudin concept and dubbed this one after another fencer, Rene Barbier -- a Frenchman who medalled in the 1928 Olympics. I did not take down tasting notes during the melee, but I do recall Gaz commenting that "this is my sort of drink!"

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Frederic Yarm, Loyal Nine, Cambridge, MA as created at Painter's Tavern in Cornwall on Hudson, NY.
Source reference

https://cocktailvirgin.blogspot.com/2015/05/rene-barbier.html

Curator rating
Not yet rated
Average rating
4 stars
(23 ratings)
From other users
  • Awesome! Used Angostura bitters
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Pangolindo commented on 7/03/2020:

Very good with high proof cognac, grand marnier and angostura.  5 stars.

Mike F commented on 1/31/2023:

Tasty! It's overall boozy, but with some lift from the curacao and enough bitterness from the Campari to balance the sweet vermouth.

flickerdart commented on 11/10/2023:

Cloyingly sweet. The Campari and lemon struggle in vain against the double whammy of curacao and sweet vermouth. If you like your Manhattan with two cherries, this might fit your palate.

yarm commented on 11/12/2023:

I could see how if you used sweet vermouth instead of Punt e Mes that it would be sweet. Otherwise, it was Gary Reagan approved and has made a bunch of folks happy with nary a complaint about sweetness. True, not as dry as the Lucien Gaudin that was the inspiration.

Shawn C commented on 11/14/2023:

The cocktail is certainly not cloying. The combination of Campari & Punt e Mes keeps the bitter profile front and center. I noted the result in the drink overall as "semi-sweet/semi-bitter" because neither dominates. I wonder if the other poster used a rather sweet triple sec/curacao rather than Pierre Ferrand, which is one of the drier offerings (although with still notable sugar, something like 180 - 200 g/liter depending on the source of the info.) Sweeter curacaos run in the 250-300+ g/liter range.

Interestingly, Punt e Mes is listed as 220 g/liter sugar while Dolin Sweet Vermouth is only 130 g/liter and Carpano Antica is similarly in the 130+ range. However, Punt e Mes has a more assertive bitter backbone and doesn't seem that sweet. For comparison, Campari is quite bitter but has 250 g/liter of sugar. As with acidity, bitterness counters sweetness, making the raw sugar content seem less than it is.

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