Red Morning Light (Tonia Guffey-Stamper)

1 1⁄2 oz Scotch
1⁄2 oz Campari
1⁄2 oz Dry vermouth
1⁄2 oz Coffee liqueur
2 ds Bitters, Bittermens Xocolatl Mole
1 rinse Islay Scotch
1 Orange peel
Instructions

Stir, strain into old fashioned glass with a large cube or sphere. Garnish with a few atomizer spritzes of Islay scotch and an expressed orange swath.

Yields Drink
Year
2020
Authenticity
Authentic recipe
Creator
Tonia Guffey-Stamper, The Kitchen at Atomic, Las Vegas
Source reference

https://imbibemagazine.com/scotch-cocktail-red-morning-light/

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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applejack commented on 3/23/2020:

Made this with Monkey Shoulder, Dolin Dry, St. George Coffee Liqueur & 16 drops Bittermens Xocolatl Mole bitters.  Nicely integrated and balanced, with no ingredient forcing itself to the front.  The St. George Coffee Liqueur is pretty dry by coffee liqueur standards, might try a blanc / bianco vermouth next time to add a touch more roundness and richness.  I would suggest a light stir count (maybe 30-40 revolutions); using a standard stir count (50-60) made for a slightly thin drink.

Ties That Bind

1 oz Cognac, Pierre Ferrand Ambre
1 oz Pineau des Charentes, Pierre Ferrand
1⁄2 oz Bénédictine
1⁄2 oz Bigallet China-China
3⁄4 oz Lemon juice
1 Lemon peel
Instructions

Shake all ingredients with ice for 15 seconds, strain into coupe. Garnish with expressed lemon swath.

History

Had a nearly full bottle of Pineau and trying to using it up while hunkered down during the coronavirus lockdown. Part of my "Cocktails from the Corona Bunker" series. :-)

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
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drinkingandthinking commented on 8/12/2025:

What are the odds that I would have Pineau AND China-China at the same time, not to mention Benedictine. This is amazing! It's like a Long Island Ice Tea for cocktail nerds. Complex, yet easy to drink and not get lost in any one flavor.

Italian Job (Mabel)

3⁄4 oz Jamaican rum, Smith & Cross
3⁄4 oz Aperol
3⁄4 oz Aromatized wine, Cocchi Americano
3⁄4 oz Byrrh (Grand quinquina)
2 ds Orange bitters
1 sli Orange (dehydrated, as garnish)
Instructions

Stir, strain, coupe.

Express orange peel, discard.

Garnish with dried orange Wheel.

History

Not sure of the year first made.

Yields Drink
Year
2017
Authenticity
Authentic recipe
Creator
Joseph Akhavan, Mabel, Paris, France
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Too raisin-y with Demerara rum, Flor de Cana works much better.
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Three Scots and a Dash

1 1⁄2 oz Blended Scotch
1⁄2 oz Drambuie
1⁄4 oz Islay Scotch, Laphroaig 10
1⁄2 oz Lemon juice
1⁄2 oz Passion fruit syrup (1:1 passionfruit pulp to simple syrup)
1⁄2 oz Honey syrup (2:1)
1 bsp Allspice Dram
Instructions

Shake all ingredients, strain dirty into a Tiki mug. Garnish with the Three Dots and a Dash garnish (three cherries pinned to a pineapple spear)

Notes

I've also made this with good results with Benedictine and Strega in place of the Drambuie

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Zac Overman, Fort Defiance, Brooklyn, NY
Source reference

https://punchdrink.com/recipes/three-scots-and-a-dash/

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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A Mild Settler

1 1⁄2 oz Dry vermouth
3⁄4 oz Branca Menta
3⁄4 oz Ginger liqueur, Barrow's Intense
1⁄4 oz Mezcal
Instructions

Stir with ice and strain into a rocks glass.

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Italian mime

1 1⁄4 oz Rhum Agricole (unaged Bologne black cane)
1⁄2 oz Aromatized wine, Tempus Fugit Kina L'Aero d'Or
1⁄2 oz Sherry, Lustau Manzanilla
1⁄2 oz Aromatized wine, Cocchi (Dopo Teatro)
1⁄2 oz Select Aperitivo
2 ds Orange bitters
Instructions

Stir, strain, coupe.

Notes

Select is mid way aperol and campari.
Try to replace select by half of both.

Note that the rum need to be white and agricole since it pairs well with saline notes of manzanilla.

History

Variation of a cocktail called italian job from Mabel cocktail bar in Paris, France.

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

3⁄4 oz Gin, Beefeater 24
3⁄4 oz Amaro Montenegro
3⁄4 oz Crème de Pamplemousse, Giffard
3⁄4 oz Lemon juice
Instructions

Shake with ice, double strain into a Nick & Nora. No garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Devon Tarby, Death & Co., New York, NY
Source reference

From Death @ Co.'s book Cocktail Codex

Curator rating
Not yet rated
Average rating
4 stars
(21 ratings)
From other users
  • Up the gin and lower the Giffard to make it less sweet
  • Very tasty although can't taste much of the montenegro
  • Added another 0.25oz Amaro Montenegro, cpl dashes Angostura — ★★★★
  • I had to make some subs, but really nice. montenegro->.5 lucano, .25 campari. Used Combier Pamplemousse rose. Added some jalapano - good.
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happyrobot commented on 7/20/2020:

It's a very tasty cocktail that jumps out of the glass. That said, I made the cocktail to the exact specifications with all the same ingredients and the Giffard Pamplemousse really plays the prominent role. I could see taking the Pamplemousse down to 1/2 ounce and bumping up the Montenegro or the gin for a bit more balance. Your results may vary.

Darling Nikki

1 1⁄2 oz Pineapple rum, Plantation Stiggins' Fancy
1 oz Rum (Passion fruit infused, see note)
1⁄2 oz Lime juice
1⁄4 oz Triple sec, Cointreau
1⁄4 oz Allspice Dram
1 bsp Maraschino Liqueur, Luxardo
2 ds Bitters, Angostura
Instructions

Stir for 20-30 seconds. Strain into a chilled coupe.

Notes

200 mg. passion fruit mixed with 750 ml. of white rum. Infuse for 7 days then strain three times.

History

Called "Darling Nikki" after the source of the passion fruit I infuse into the rum. Drink first created during a virtual happy hour whilst under "shelter in place" order to combat COVID-19.

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Zachary Pearson commented on 3/21/2020:

Added the lime juice (1/2 lime is +- 1/2 ounce of juice) that was in the instructions but not the recipe. Thanks,  Zachary.

Fiona

5 lf Sage (muddled)
1⁄2 oz Lemon juice
1 oz Apple cider
2 oz Applejack, Lairds
1⁄2 oz Demerara syrup
1⁄2 oz Bergamot liqueur, Italicus
1 ds Apple bitters (Dashfire)
Instructions

Muddle the sage leaves with the lemon juice, apple cider, and demerara syrup, then add the applejack and liqueur. Shake with ice, and strain into an iced old fashioned glass.

Notes

This recipe is still delicious without the Bergamot liqueur and the Apple bitters, but if you can find these ingredients, it does elevate the drink.

History

I read about the Ramona cocktail and wondered to myself, "Why use vodka with apple cider when Applejack exists?" After experimenting a little bit, I wanted to make my drink a bit more culinary in nature..

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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The Negroni That Wasn't

1 oz Gin, Tanqueray
3⁄4 oz Aperol
3⁄4 oz Bianco Vermouth, Dolin
1⁄2 oz Cynar
2 ds Orange bitters, Angostura Orange
1 twst Orange peel (flamed, as garnish)
Instructions

Stir with ice, strain into a cocktail glass or rocks glass with ice (the latter), and garnish with a flamed orange twist (unflamed twist).

Yields Drink
Authenticity
Unknown
Creator
Scott Diaz ShakeStir (via Cocktail Virgin blog)
Source reference

http://cocktailvirgin.blogspot.com/2020/02/the-negroni-that-wasnt.html

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Nice riff on a Negroni.
  • 4/27/20: Good, but not amazing.
  • Great alternative to the classic.
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Artur B commented on 10/04/2025:

Just did something like that. 1 1/2 oz Bombay, 1 oz Bianco Vermouth (Fortalquier), 1/2 oz Aperol, 1/4 oz Campari, 2 dashes Orange. Solid. 1/2 oz Cynar instead of Campari will be better, I think.

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