La Mula

2 oz Gin, Bombay Sapphire
1 oz Lemon juice
3⁄4 oz Guava syrup
1⁄4 oz Campari
1 oz Ginger beer, Fever Tree
1 spg Thyme
Instructions

Shake all but the ginger beer and thyme. Double strain into a Collins glass filled with ice cubes. Add the ginger beer. Gentley swizzle. Garnish with a thyme sprig and several finger lime "caviar" pulp.

Notes

For the syrup: bring to a slow simmer 100g guava puree (Ponthier), 100g honey, 100g water & 1 vanilla bean (5 cm bean = 1 tsp extract).

Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Eran Shifferman
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Lombardi Trophy

2 oz Old Tom Gin, Hayman's
3⁄4 oz Bergamot syrup
1⁄2 oz Lime juice
2 ds Olive oil
1 spg Rosemary
Instructions

Shake all liquid ingredients. Double strain into an old-fashioned glass with a large ice cube. Garnish with a rosemary sprig

Notes

For the syrup: bring to a slow simmer 220g bergamot puree (Ponthier), 150g honey & 150g water. Remove heat and add 1 rosemary sprig & 1 basil sprig. Sit for 2 hours. Double strain.

Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Eran Shifferman, Silon bar, Tel Aviv
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Demolition

1 1⁄2 oz Pisco (Ypioca)
1 oz Gin (Ink Gin from Husk Distillers in Australia)
3⁄4 oz Triple sec
1⁄4 oz Anisette
3⁄4 oz Lime juice
1⁄2 oz Lavender syrup
Instructions

Shake all ingredients with ice, strain into a frozen coupe glass.

History

Much nostalgia: the horse barns are in the dumpster and Grandma's Trailer is on the way out.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Check w/ Anisette oder weniger Absinth
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The Preston-Baker

1 1⁄2 oz Gin (Preferably a London Dry)
1⁄2 oz Rhum Agricole (Blanc)
3⁄4 oz Bianco Vermouth
1⁄4 oz Crème de Banane
2 ds Orange bitters
1 twst Lemon peel (As garnish)
Instructions

Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.

Notes

Drink was initially made with dry vermouth (Noilly Prat), but in remaking it, blanc vermouth seemed to round out the edges better. Feel free to take that route (or split the vermouth 50:50 dry:blanc) if your palate requires a more austere dryness.

History

I was inspired by the Zemurray by Vince Lund then of French 75 that he named after "Sam the Banana Man" Zemurray, the long time king of the New Orleans banana business. I wondered if I could craft a parallel Martini riff. For a name, I made this drink a tribute to Boston fruit seller Andrew Preston & Wellfleet ship captain Lorenzo Baker who teamed up in the 1870s to start importing bananas to Boston. This ventured soon morphed into the Boston Fruit Company that later merged with Zemurray's and other tropical fruit importing ventures to form the United Fruit Company that later became Chiquita.

Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2018/04/the-preston-baker.html

Curator rating
Not yet rated
Average rating
4.5 stars
(14 ratings)
From other users
  • Really good with Rhum Clement Blanc & Manuel Atxa Blanco, & adding 1/4 oz of Barr Hill Old Tom brings it to *chef's kiss* level. Similar vibe to the Ford Cocktail. — ★★★★★
  • Fruitier Agricole recommended. Possibly up Creme de Banana as well
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subspot commented on 2/09/2020:

Nice well balanced cocktail, may need fiddling with Creme de Banane depending on the brand. (I upped to a heavy 1/4 ounce of Tempus Fugit but also used Neisson 50% abv agricole which isn't as fruity as other agricoles).

yarm commented on 2/11/2020:

This drink was formulated with Giffard's Banane as well as Beefeater, Clement Premiere Canne Rhum Agricole, Dolin Blanc, and Regan's Orange Bitters. I haven't played around with other banana liqueurs as much (I have had them in drinks -- and once both in the same since they wanted different aspects from each). Either way, the banana should be a hint of tropical.

Negroni Crusta

3⁄4 oz Gin
3⁄4 oz Sweet vermouth
3⁄4 oz Campari
1⁄4 oz Curaçao
1⁄4 oz Maraschino Liqueur
1⁄4 oz Lemon juice
1 ds Bitters, Angostura
1 twst Lemon peel (Long and wide as a garnish; orange twist is an option)
1 Sugar (Rimmed glass)
Instructions

Shake with ice, strain into a narrow cocktail glass (sub narrow wine glass or small flute) rimmed with sugar, and garnish with a long wide lemon or orange twist (lemon twist) wrapped around the interior of the glass' rim.

Notes

The citrus and liqueurs (especially the Maraschino) work to make this a bit more gentle for a Negroni-based drink.

History

For Negroni Week 2018, I was inspired by the 1852 Crusta and I adapted the Negroni to this dandy of a presentation.

Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Frederic Yarm, River Bar, Somerville, MA
Source reference

https://cocktailvirgin.blogspot.com/2018/06/negroni-crusta.html

Curator rating
5 stars
Average rating
3.5 stars
(7 ratings)
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Zachary Pearson commented on 3/20/2021:

I'm drinking one of these right now and unsurprisingly, it's great. There's obviously some lovely aromatics, but there's just enough lemon to make this drift toward the pink grapefruit accord of the Jasmine. For my taste, I would up the lemon to 1/2 and omit the Maraschino, but I love Campari + lemon. Thanks Fred!  Zachary

yarm commented on 3/22/2021:

Maraschino does crazy things to Campari and the duo has tricked me before into thinking it was Aperol. I know that Maraschino is hated for some reason outside of NYC and Boston, but it has a purpose here to make the drink friendlier to citrus.

Earth & Sky

3⁄4 oz Blended rum, Denizen Merchant's Reserve
3⁄4 oz Batavia Arrack
3⁄4 oz Crème de Banane, Giffard
3⁄4 oz Palo Cortado Sherry, Lustau ("Peninsula")
1 Lime peel
Instructions

Stir, strain into old fashioned glass with a large cube or sphere or a Nick & Nora glass. Garnish with an expressed lime swath.

Notes

Part of my ongoing "4 parts, equal parts, stirred" series.

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

3⁄4 oz Gin, Citadelle
3⁄4 oz Suze
3⁄4 oz Raspberry liqueur, St. George
3⁄4 oz Lemon juice
Instructions

Shake all ingredients with ice for 15 seconds, strain into coupe. Garnish with picked raspberries.

Notes

EDIT: Originally I made this with the St. George Raspberry Brandy, but after a few tweaks I swapped in gin. The St. George Raspberry Brandy has a hint of the fruit but also a whole lot of earthy flavors seemingly of the leaves, stem, etc. Combined with the Suze, it made for an earthy bitterness that was a bit much for most palettes (and even mine at times).

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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Banana Suit

1 oz Gin, Sipsmith
1 oz Salers Gentiane
1⁄2 oz Dry vermouth, Dolin
1⁄2 oz Crème de Banane, Giffard
1⁄4 oz Vanilla liqueur, Giffard
3 ds Bitters, Angostura
1 spg Mint
Instructions

Build in old fashioned glass with large ice, stir briefly. Garnish with mint sprig.

Yields Drink
Year
2017
Authenticity
Authentic recipe
Creator
Sean Johnson, Nitecap, New York, NY
Source reference

https://backbarproject.com/portfolio/giffard/west-cup-contest-cocktails…

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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LemonMelon commented on 10/20/2022:

Smooth and not overly bitter. Salers is soft enough to work well without overpowering the banana.

Grandma's Trailer

1 oz Gin, Tanqueray Malacca
3⁄4 oz Crème Yvette
1⁄4 oz Triple sec
1⁄4 oz Campari
1 oz Lime juice
2 ds Lemon bitters
Instructions

Shake all ingredients with ice and strain into a frozen coupe glass.

Notes

I also like this with Boodles Gin.

History

Feeling very very nostalgic: 61 years later my grandma's trailer will finally leave the property.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
From other users
  • Made with Hendricks
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Mr Howell

1 1⁄2 oz Dark rum
1⁄2 oz Islay Scotch, Laphroaig 10
3⁄4 oz Lime juice
1⁄2 oz Maple syrup
1 sli Lime (as garnish)
Instructions

Shake. Up. Double strain to coupe. Lime wheel as garnish.

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Justin Olsen, Bearded Lady, Brooklyn
Source reference

http://cocktailvirgin.blogspot.com/2017/06/mr-howell.html

Curator rating
Not yet rated
Average rating
4.5 stars
(10 ratings)
From other users
  • Dark and dirty! I love it! I used Hamilton 86 and an Icelandic sheep dung smoked whisky. I'm not much of a whisky drinker but this is superb.
  • Used 1/2 fresh lime per drink Go a little lighter on the lime and on the Rum.
  • Recommend white unaged/lightly aged rum.
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