Ginger Baker Fizz

1 oz Egg white
3⁄4 oz Lemon juice
2 oz Gin
1⁄2 oz Crème de Cacao
1⁄2 oz Ginger liqueur
1 1⁄2 oz Cream
1 1⁄2 oz Ginger beer (to top)
1 twst Orange peel (as garnish)
Instructions

Dry shake lemon and egg white. Add ice and shake, strain into a Collins and top with ginger beer and garnish.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Rhiannon Enlil
Source reference

http://cocktailvirgin.blogspot.com/2012/07/ginger-baker-fizz.html

Curator rating
Not yet rated
Average rating
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Conifer Cocktail

3⁄4 oz Pear liqueur
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Maraschino Liqueur
3⁄4 oz Dry vermouth, Dolin
6 dr Spruce Essence (Optional)
Instructions

Stir with ice for 20 seconds, strain into cocktail glass. Cherry garnish.

Notes

Essence is a very strong ingredient used in brewing, and can be considered optional.

History

As far as I can tell, this originates with the folks at Tuxedo No. 2.

Yields Drink
Authenticity
Authentic recipe
Creator
Tuxedo No. 2 (site)
Source reference

https://tuxedono2.com/conifer-cocktail-recipe

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Bracing, like snowflakes in a pine grove.
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Sun & Earth

3⁄4 oz Reposado Tequila (High Proof)
3⁄4 oz Amargo-Vallet
3⁄4 oz Pear liqueur, Rothman & Winter
3⁄4 oz Ginger liqueur, Domaine de Canton
Instructions

Stir, strain into old fashioned glass with a large cube or sphere or a Nick & Nora glass. No garnish, or a dehydrated pear slice for show.

Notes

Used some Agave 99 reposado I got on a cheap closeout, but a similar high proof blanco or repo would work fine (Luchador, Dulce Vida, Don Fulano, etc.). Part of my ongoing "4 parts, equal parts, stirred" series.

Yields Drink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Incredibly well balanced.
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Stranger things #2

1 oz Aquavit
1 oz Rum (cadenhead's classic rum)
3⁄4 oz Dry vermouth
1⁄3 oz Aromatized wine, Tempus Fugit Kina L'Aero d'Or
1⁄3 oz Mirto
Instructions

Rock glass with ice, stir, serve.

Notes

Kind of a Brooklyn according to me, but it's not...

Yields Drink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Shawn C commented on 11/19/2022:

This is a good, bordering on very good, cocktail as written. The components all work together, although the ratios might be tweaked depending on what the imbiber is after. I didn't have Cadenhead rum, so used Appleton Estate Signature Jamaican Rum. I used Ahus Aqvavit, and Tremontis Mirto. I could see boosting the Mirto to 1/2 oz or a little more to accentuate its presence, perhaps backing off on the rum or vermouth by the same increment to compensate for volume (the choice of adjustment would depend on the nature of the rum used.)

Jet Pack

1 1⁄2 oz Apple brandy (I used Laird's Bonded; Calvados would work well too.)
1⁄2 oz Swedish Punsch
1⁄2 oz Aromatized wine, Cocchi Americano (Lillet Blanc is a good choice too.)
1⁄4 oz Mezcal
1⁄4 oz Amer Picon
1 twst Orange peel (As garnish.)
Instructions

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

Notes

Apple, caramel, smoky agave, tea, and dark orange flavors; a rather Fall-inspired drink.

History

I was inspired by the Rocket from The Pioneers of Mixing at Elite Bars: 1903-1933 book and I made a few ingredient swaps. I held the Swedish punsch and Picon constant, changed brandy to apple brandy and sweet vermouth to Lillet/Cocchi Americano and added mezcal for a smoky note to complement the apple brandy.

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

https://cocktailvirgin.blogspot.com/2018/11/jet-pack.html

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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The Reluctant Saint

1 oz Mezcal
1 oz Byrrh
3⁄4 oz Campari
1⁄4 oz Crème de Cacao
1 ds Absinthe (I utilized 20 drops St. George)
1 twst Orange peel (As garnish)
Instructions

Stir with ice, strain into a rocks glass with a large cube or into a cocktail coupe (*), and garnish with an orange twist.

(*) The drink seemed to fall apart as it diluted so perhaps a warm drink would be preferable than a wet one over time. The recipe was also based off of a room temperature drink, so perhaps up is best.

Notes

Dark cherry, grape, smoky vegetal, chocolate-orange, and quinine-tinged bitter.

History

After entering my Ask the Dust into this database, the combination was still on my mind. I moved that room temperature Scaffa closer to a Mezcal Negroni. While the proportions changed, I did remove the Angostura Bitters and added a slug of Campari in its place. For a name, I took the John Fante theme of the inspiration and named it after one of his screen plays, The Reluctant Saint.

Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2019/11/the-reluctant-saint.html

Curator rating
Not yet rated
Average rating
4.5 stars
(20 ratings)
From other users
  • Quite nice and different. Did not stir with ice, just added 1 regular ice cube to the drink. Will make it again. — ★★★★★
  • Served it up.
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  • 2 Cups of Blood — Mezcal, Suze, Sweet vermouth, Bitters, Agave syrup, Grapefruit peel
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Biff Malibu commented on 11/29/2021:

Lots of complexity - subbing in Luxardo Bitter for Campari did not detract.

Another Time

1 1⁄2 oz Dark rum, Gosling's
1 oz Pineapple juice
1⁄2 oz Lime juice
1⁄2 oz Coconut cream
1 bsp Cane syrup
Instructions

Shake, strain, lime wheel garnish

Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
Riley Perrin, Attaboy Nashville
Source reference

https://www.youtube.com/watch?v=xtN6YVMAwXY

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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Shawn C commented on 2/28/2024:

Interestingly, the video notes that Riley Perrin's original cocktail called for "Coconut syrup", and what the Educated Barfly actually makes is a sweetened coconut product better described as either a coconut syrup or cream of coconut, rather than coconut cream (which is unsweetened). But he gets the "coconut cream" moniker from Martin Cate (Smuggler's Cove.) I'm putting this comment here as a placeholder while we wrestle with the coconut cream vs. cream of coconut classifications.

2020 is coming

1 1⁄4 oz Clairin, Sajous
1⁄2 oz Mirto
1⁄3 oz Herbal liqueur, Green Chartreuse
1⁄4 oz Amer Picon
3⁄4 oz Islay Scotch, Laphroaig
Instructions

Stir in rock glass with ice, serve.

Yields Drink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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The Big 33rd

1 1⁄2 oz Gin, Bombay Sapphire
3⁄4 oz Campari
1 1⁄2 oz Pomegranate juice
1⁄8 oz Absinthe
2 ds Lemon bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

History

My 33rd Anniversary is this week.

Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Salt & Sun

1 1⁄2 oz Manzanilla sherry
3⁄4 oz Ancho Reyes chile liqueur
3⁄4 oz Dry vermouth, Dolin
Instructions

Stir, strain, cocktail glass. Optional lemon twist garnish.

Notes

I wanted to tie the dry, salty notes of Manzanilla sherry to mildly spicy Ancho Reyes. Dry vermouth proved a good matchmaker, so this is kind of a weird martini variant.

Yields Drink
Year
2019
Authenticity
Your original creation
Creator
AJ Vanderhorst
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Sherry apertif?
  • For a boozier, less subtle cocktail, swap out dry vermouth for dry gin. — ★★★★
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drinkingandthinking commented on 3/19/2021:

Didn't work for me. Perhaps need a better sherry? Also, I used the green Ancho Reyes which I generally like better.

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