Rio Grande Sour

1 1⁄2 oz Cachaça, Avúa Amburana
1⁄2 oz Jägermeister
3⁄4 oz Lemon juice
3⁄4 oz Simple syrup
1 wdg Orange
1 Egg white
Instructions

Muddle up. Dry Shake. Shake with 1 big rock of ice. Up. Double strain to Cocktail glass. Garnish with orange peel.

Yields Drink
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Unknown
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Paloma Sangria

25 oz White wine (Something light and fruity. Pinot or Savignon work well.)
4 oz Grapefruit juice
2 oz Lime juice
2 oz Blanco tequila
1 oz Simple syrup (Adjust to taste. Agave syrup can be substituted)
1 pn Salt
Instructions

Combine ingredients in a pitcher. Garnish with grapefruit and lime wheels. Make at least 2 batches...you'll need it.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Argyle

1 1⁄2 oz Aquavit, Linie
3⁄4 oz Dry vermouth, Noilly Prat
1⁄2 oz Amaro Meletti
1 t Maraschino Liqueur, Luxardo
1 ds Bitters, Angostura
1 twst Lemon peel
Instructions

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

Yields Drink
Authenticity
Unknown
Creator
Jessica Gonzalez
Source reference

NoMad Cocktail Book, as referenced in http://cocktailvirgin.blogspot.com/2020/01/argyle.html

Curator rating
Not yet rated
Average rating
4 stars
(20 ratings)
From other users
  • I used Aarborg, Amaro Montenegro and Dolin. It was great. I think that next time I'll try a twist of tangerine. Make a double as it does not fill a Nick & Nora. — ★★★★★
  • Nicely balanced before dinner cocktail. Used Dolin dry vermouth. Rate 4.5
  • Made with Aarborg, Dolin, and Lucano Anniversario. Handsome glassy amber color. Nose is cinnamon rolls with orange icing. Herbaceous, and maybe a touch too sweet.
  • Might scale back meletti/split sweetener btw amaro and marschino
  • Light in flavor, but not in body. Well balanced.
  • Made with Maraska and Krogstad: 4.5
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  • Rites of Spring — Aquavit, Bianco Vermouth, Pear liqueur, Bitters, Oleo-saccharum, Star anise, Lemon peel
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  • Blood Eagle — Aquavit, Sherry, Amaro Nardini, Campari, Fernet Vallet, Orange peel, Grapefruit peel
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Sparks and Gledes

1 oz Orange juice (strained, blood orange is nice)
1 pn Citric acid
1 1⁄2 oz Milk (whole, warm)
4 oz Campari
1⁄2 oz Islay Scotch, Laphroaig 10
1⁄2 oz Maraschino Liqueur, Luxardo
1 pn Salt
Instructions

Acidulate the OJ with the citric acid. Add the juice to the warm milk to curdle it. Add the curdled milk to a damp Chemex filter over a carafe, being sure to get some of it up the sides of the filter. In a small pitcher, combine everything else, and add to the filter. The filtrate should be pale orange and clear. Place the setup in the refrigerator overnight then transfer the cocktail to a labelled jar.

Yields Drinks
Year
2020
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
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Dry Float Punch

2 Lime (peel)
1 oz Demerara sugar
1 oz Water (boiling)
1 oz Lime juice
1⁄4 oz Lemon juice
1 1⁄2 oz Passion fruit (pulp)
2 oz Overproof rum, Lemon Hart 151
1⁄2 oz Maraschino Liqueur, Luxardo
5 oz Milk (whole, hot)
2 oz Demerara Rum, El Dorado 12 (or better, the 15 - to float)
Instructions

Make an oleo-saccharum from the lime peels and sugar. Dissolve the sugar with the water, lime and lemon juice, add everything but the milk and rum float and strain into a pitcher, making sure to push on the pulp with a spoon to get it all.. Warm the milk and add the punch base to it. Stir and wait 5 minutes for it to curdle. Strain through a damp Chemex filter into a carafe overnight in the refrigerator. When you're ready to serve, pour over crushed ice in an double OF glass and float rum.

Yields Drinks
Year
2020
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Run Through The Jungle — Dark rum, Virgin Islands Rum, Coffee liqueur, Orange liqueur, Bitters, Lemon juice, Egg white, Demerara syrup
  • Unusual Safari Pour — Jamaican rum, Egg white foam, Lime juice, Pineapple juice, Hibiscus syrup, Simple syrup
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Sauternes Corretto

1⁄2 c Pineapple (slices, muddled)
1⁄4 t Tartaric acid powder
4 oz Gin, Plymouth Navy Strength
3 oz Amaro Sibilla
2 oz Apricot liqueur
4 oz Milk (whole, warm)
Instructions

Acidify the muddled pineapple with the tartaric acid, add the remaining liquors, wait 5 minutes, strain into the milk, stir and let sit 5 minutes to curdle. Strain through a damp Chemex filter into a carafe - it's best to do this in the refrigerator overnight. Transfer to a jar and label.

Notes

This makes the Sibilla taste like coffee so that the overall effect is like drinking an espresso then pouring in a glass of good Jamaican rum.

Yields Drinks
Year
2020
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Pine Top — Gin, Ginger liqueur, Fernet, Aztec Chocolate bitters, Warm spice liqueur, Pineapple juice
  • Dark and Red — Gin, Blue Curaçao, Campari, Peychaud's Bitters, Pomegranate juice
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Stranger Things #3

1 oz Bourbon, Woodford Reserve (Double oak)
1 oz Barbados Rum, Doorly's XO
1⁄2 oz Pine liqueur (Quaglia)
1⁄3 oz Triple sec, Cointreau
Instructions

Stir in low ball glass with ice, serve.

Notes

The mix seems to contain rye spirit whereas it does not...

Rye kind of Flavour then fresh pine appears from back to front as virtual rye spices finishes. And lingering notes of crisp.

Yields Drink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Amaroland

1 3⁄8 oz Sweet vermouth, Carpano Punt e Mes
1 oz Amaro Lucano
2⁄3 oz Amaro (Sanseverino)
2 t Fernet Branca
2 ds Orange bitters, Angostura
Instructions

Stir, Strain, Lowball with big ice. Garnish with orange peel or orange wedge.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Conejito Picante

3⁄4 oz Mezcal, Del Maguey Vida
3⁄4 oz Lime juice
3⁄4 oz Simple syrup (Carrot & Harissa)
1 oz Cava
Instructions

Glass: Flute

Garnish: Carrot & Harissa Rim

Method: Combine all ingredients except Cava in small tin, add ice. Shake for full duration. Strain over cava in a rimmed flute.

Notes

Carrot & Harissa Syrup
1 Cup Carrots
1 Cup Sugar
1 TBSP Harissa
1 Cup Water
Peel and chop carrots, combine with sugar and Harissa in cambro. Let sit for 1 day, then add water. Strain, Quart, and label

Yields Drink
Year
2019
Authenticity
Unknown
Creator
Alex Wiegand
Curator rating
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Similar cocktails
No similar cocktails found.

Appleseed Lane

1 oz Cognac, Pierre Ferrand 1840
1⁄2 oz Gin (Copper and Kings A History of Lovers Gin)
1⁄4 oz Licor 43
1⁄4 oz Allspice
3⁄4 oz Apple Shrub
1⁄2 oz Lemon juice
Instructions

Glass: Rocks
Garnish: 6 dashes Angostura Bitters, Slice Apple
Method: Combine all ingredients in small shaker, add ice. Shake for full duration, strain over ice. Garnish.

Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Alex Wiegand
Curator rating
Not yet rated
Average rating
Not yet rated
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