Gin Gin Carré!

1 oz Gin
1 oz Genever
1 oz Sloe gin
1⁄4 oz Bénédictine
2 ds Bitters, Angostura
2 ds Peychaud's Bitters
1 twst Orange peel (As garnish)
Instructions

Stir with ice, strain into a rocks glass with a large ice cube, and garnish with an orange twist.

Notes

Malty, berry, juniper, and bitter-herbal orchard fruit.

History

At Our Fathers, I crafted this three gin riff on the Vieux Carré with dry gin, sloe gin, and Genever akin to Martin Cate's The Modern Prometheus tiki drink. Here, the sloe gin was subbing in for the 1930s classic's sweet vermouth. For a name, I was inspired by the old cheer "Hip hip hooray!" to call this one the Gin Gin Carré!

Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Fred Yarm, Our Fathers, Allston/Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2018/03/gin-gin-carre.html

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Interested to try this out as intended. Had to sub in Green Chartreuse because I was out of Benedictine. Jammy, with the genever coming through well. Chartreuse is much more prominent than Benedictine would be.
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The Lovely Lyra

2 oz Rye
1⁄2 oz Amaro Montenegro
1⁄2 oz Elderflower liqueur, St. Elder
1⁄4 oz Lavender syrup
2 ds Orange bitters
1 twst Orange peel
Instructions

Shake vigorously over ice. Strain into chilled martini glass. Garnish with orange twist

Notes

Any good Rye will do, I like Breakout as a relatively inexpensive well done whiskey. Bourbon could be substituted but I like the spiciness of the rye. Other Amaros will do, and change the character a bit. Use 1/4 - 1/2 oz Lavender syrup to desired sweetnes.

History

Created and named upon the birth of my lovely daughter Lyra. After a week or so, I then created a variation called "The Screaming Lyra" ....

Yields Drink
Authenticity
Your original creation
Creator
Sal Cerchio
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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The Screaming Lyra

2 oz Rye
1⁄2 oz Amaro Montenegro
1⁄2 oz Elderflower liqueur, St. Elder
1⁄4 oz Simple syrup, Royal Rose Three Chiles
1 sli Jalapeño (or Serrano Chile as garnish)
Instructions

Shake vigorously over ice. Strain into chilled martinii glass. Garnish with Jalapeno slice instead of a twist, or for more kick Serano (or if you are really daring a Habanero slice).

Notes

Any good Rye will do, I like Breakout as a relatively inexpensive well done whiskey. Bourbon could be substituted but I like the spiciness of the rye. Other Amaros will do, and change the character a bit. Use 1/4 - 1/2 oz Chile syrup to taste (more is hotter and sweeter).

History

Created and named after the birth of my daughter Lyra, this is a variation on "The Lovely Lyra", which came first, and this was created after a particularly rough day....

Yields Drink
Authenticity
Your original creation
Creator
Sal Cerchio
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • a few drops of hellfire bitters made it pop
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  • The Lovely Lyra — Rye, Amaro Montenegro, Elderflower liqueur, Orange bitters, Lavender syrup, Orange peel
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  • The Distraction — Cognac, Bourbon, Amaro, Elderflower liqueur, Meyer lemon juice, Lemon
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2020 Visions

1 1⁄4 oz Pineapple juice
1 oz Orange liqueur, Grand Marnier
3⁄4 oz Grenadine (see note)
3⁄4 oz Lemon juice
1⁄2 oz Cynar
Instructions

Combine all ingredients in a mixing tin and shake with a small amount of crushed ice.
Pour into a double Old-Fashioned glass and top with more crushed ice.
Garnish with a fresh mint bouquet, freshly grated cinnamon and nutmeg.

Notes

Navy Strength Grenadine:
32 ounces POM Wonderful pomegranate juice
2 star anise pods
1 cinnamon stick
4 cloves
1/2 teaspoon salt
2 ounces pomegranate molasses
3 cups white sugar
3/4 cup Demerara sugar
4 tablespoons muscovado sugar

Combine all ingredients except for the sugars in a saucepan and heat for 20 minutes over medium heat. Add sugars and stir to combine. Strain into a sealable bottle or container and keep refrigerated for up to a month.

Yields Drink
Year
2020
Authenticity
Authentic recipe
Creator
Chris Elford
Source reference

https://punchdrink.com/recipes/2020-visions/

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
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Oaxacan Roja

2 oz Mezcal
1⁄2 oz Cynar 70 (Cynar also accepted)
1⁄2 oz Maraschino Liqueur, Luxardo
2 ds Orange bitters
1 Maraschino cherry (as garnish)
Instructions

Stir. Up. Strain to Nick & Nora glass. Garnish with maraschino cherry

Yields Drink
Year
2020
Authenticity
Authentic recipe
Creator
Ron Umphenour and Matt Sullens, Moxie Bar, San Diego
Source reference

https://youtu.be/F4dqgzFFTS0

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • I really like this - the combination of the Cynar 70 and the Mezcal give it a certain amount of funkiness. And the Maraschino is a perfect counter to sweeten it just enough. Very interestintg. After tasting, I also added a couple saline drops.
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stirred commented on 12/31/2024:

Made with
2 Banhez
1/2 Cynar 70
1/4 Maraska + 1/4 Mariquinhas ginja
2 ds Regans orange bitters
Cherry
BFC
Good, but pretty austere.
Added several drops saline - improved. Almost buttery.
Added 2 bar spoons Stone Barn Nocino green walnut liqueur.
Ahh yeah! This is the way. Sweet and savory. Soothing in winter.

Throne of Gold

1 1⁄2 oz Cucumber Vodka, Crop Organic Cucumber Vodka
1⁄2 oz Aloe vera liqueur, Chareau
1⁄3 oz Ginger liqueur, Stirrings
1⁄3 oz Vanilla liqueur, Giffard
1⁄4 oz Herbal liqueur, Yellow Chartreuse
3 dr Bitters, Bittermens Boston Bittahs
Instructions

Fill shaker with ice. Add ingredients. Stir. Pour into cocktail glass.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
Not yet rated
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Best Friend

1 oz Pineapple rum, Plantation Stiggins' Fancy
1 oz Brandy (Solera)
1⁄2 oz Sweet vermouth
1⁄3 oz Rum (New Grove savoir faire 60%)
1⁄8 oz Becherovka
1⁄8 oz Black Balsams
1 ds Bitters, Angostura
Instructions

Stir, strain, serve.

History

Just had a weekend in the house of my best friend in south of France.
His wife is Ukranian, and i was surprised (in a good way) to see they got black balsams and Becherovka at home, since i had never tried them.

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

1 oz Cognac, Pierre Ferrand Ambre
1 oz Añejo rum, El Dorado 12
1 oz Pedro Ximénez Sherry, Lustau
1 ds Bitters, Bittermens Xocolatl Mole
Instructions

Stir, strain into Nick & Nora glass

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
La Chine, Waldorf Astoria, New York, NY
Source reference

https://www.eater.com/drinks/2015/12/21/10633112/rum-cognac-sherry-la-c…

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
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applejack commented on 12/02/2020:

I hadn't tried this in several years, just made one.  The sweet raisin notes are very prominent, some might say overpowering, so I reworked it a bit by splitting the PX (3/4 oz) with dry oloroso (1/4 oz) to retain the raisin-y, figgy notes but dry it out a bit. I also think it benefits from an expressed orange swath. YMMV.

Zachary Pearson commented on 12/02/2020:

Also, swapping out the El Dorado (which is really sweet, like 35 g/l sweet) for something like Foursquare might help. Thanks,  Zachary

Gold Bewunden

1 1⁄4 oz Pineapple syrup (Pineapple-lime cordial, see note)
1 oz Bourbon, Old Grand Dad 114
3⁄4 oz Jamaican rum, Smith & Cross
1⁄2 oz Apricot liqueur, Giffard
1 bsp Maraschino Liqueur, Luxardo
1 sli Lime (as garnish)
Instructions

Fill a smaller, decorative OF glass with ice, then stir the remaining ingredients to combine and add to the glass. Garnish.

Notes

To make the cordial, first make the oleo-saccharum: in a small glass bowl, muddle the peels of 2 limes and 1 oz Demerara sugar. Chop 2 oz candied pineapple into small pieces and add to the peels and cover. Rest in a warm place for an hour. Add the juice of the limes (about an ounce) and 3 oz pineapple juice and 1/2 tsp citric acid to the peels, muddle the pineapple, wait 5 minutes, then stir to dissolve the sugar and strain this into 4 oz warm whole milk. Wait 5 minutes for the milk to curdle, then filter through a damp Chemex filter in the refrigerator overnight. I know this makes a lot, but it doesn't make sense to make less than 8 oz of the cordial and it's good with sparkling water...

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
Not yet rated
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Perverted by Language

1 1⁄2 oz Gin (Dry or London Dry)
1⁄2 oz Sloe gin
1⁄2 oz Sweet vermouth
1⁄2 oz Cynar
1 rinse Absinthe (Rinse of glass)
1 twst Lemon peel (As garnish)
Instructions

Stir with ice, strain into a cocktail coupe pre-rinsed with absinthe, and garnish with a lemon twist (or strain into a rocks glass rinsed with absinthe, and garnish with lemon oil from a twist.)

History

I was inspired by the great combination of sloe gin and Cynar that appears in Phil Ward's Lipspin and Colin Shearn's Transatlantic Giant. I created this as a tribute to Mark E. Smith of The Fall right after he passed away, and I named it after their 1983 album.

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

https://cocktailvirgin.blogspot.com/2018/02/perverted-by-language.html

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Absinthe rinse loomed large. Intriguing flavor combo underneath that.
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