Zombie at Park South

3⁄4 oz Puerto Rican Rum, Don Q Añejo
3⁄4 oz Jamaican rum, Appleton Estate V/X
1⁄2 oz Overproof rum, Plantation O.F.T.D.
3⁄4 oz Grapefruit juice
1⁄2 oz Lime juice
1⁄2 oz Cinnamon syrup
1⁄4 oz Passion fruit syrup
1⁄4 oz Grenadine
1 ds Bitters, Angostura
1 ds Pastis, Herbsaint
Instructions

Integration shake, strain into a large glass, top with crushed ice, garnish lavishly with fruit.

Notes

Scaled-down blend of the 1934 and 1950 Don the Beachcomber Zombie recipes as served at the Roof at Park South during the 2018 season.

Yields Drink
Year
2018
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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Hares On The Mountain

2 oz Vodka, Reyka
1 oz Kummel (“Snow Angel” by Waterpocket)
3⁄4 oz Aromatized wine, Cocchi Americano
1 rinse Herbal liqueur, Green Chartreuse
1 twst Lemon peel (as garnish)
Instructions

Stir & Serve Up w/ Expressed Lemon

Notes

Anise. Citrus. Herbs. White Cherry. Effervescent. Viscous. Lasting.

History

Bored in 2020 quarantine.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
S. Manley
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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Patois

1 1⁄2 oz Rhum Agricole (Blanc)
1 oz Dry vermouth
1⁄4 oz Amer Picon
1⁄4 oz Bénédictine
1 twst Orange peel (As garnish)
Instructions

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

Notes

Orange oil over grassy funk on the nose. A crisp sip with hints of orange; grassy funk and herbal orange on the swallow.

History

After thinking about the Creole Cocktail, I was wondering if I could take the Picon-Benedictine duo out of it and bring things in a dry vermouth direction akin to the Georgetown Club that Charles H. Baker Jr. wrote about (those liqueurs to replace the falernum and with a different rum type). For a name, I dubbed this Creole meets a Martinique Martini the Patois which is "Antillean Creole spoken in Martinique with elements of Carib, English, and African languages."

Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Frederic Yarm, La Brasa, Somerville, MA
Source reference

https://cocktailvirgin.blogspot.com/2019/09/patois.html

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Stands or falls with the rum.
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Psycho Killer

2 oz Irish whiskey, Redbreast (12 Year)
3⁄4 oz Campari (Cacao nib infused)
1⁄2 oz White Crème de Cacao, Giffard
1⁄2 oz Crème de Banane, Giffard
2 ds Absinthe, Vieux Pontarlier Verte
Instructions

Stir all ingredients, strain into a chilled Nick & Nora glass. No garnish.

Notes

Cacao Nib Infused Campari: add 2 tbsp cacao nibs to a 750ml bottle of Campari, infuse for an hour, strain and rebottle.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Jillian Vose, Dead Rabbits, New York, NY
Source reference

https://www.liquor.com/recipes/psycho-killer/

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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yarm commented on 5/01/2020:

The recipe in the The Dead Rabbit: Mixology & Mayhem book has just regular Campari. I made it since it was one of the few recipes in the book that didn't require an infusion or other difficult ingredient. I know with regular Campari, it was an unbalanced sugar bomb especially when it warmed up a bit. I had to force myself to finish it, but I could see it being a good pairing with dessert.

The Journey

2 oz Bourbon, Wild Turkey 81
1 t Mezcal
1 t Hazelnut liqueur, Frangelico
Instructions

Stir. Strain to lowball with big ice. Orange peel as garnish

Yields Drink
Year
2020
Authenticity
Authentic recipe
Creator
Stephanie Marinkovic
Source reference

https://www.instagram.com/tv/B_poZKlFitJ/

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
From other users
  • Linda said it was too boozy, so added 3oz sparkling water. It's nice that way — ★★★
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Thorn Apple

1 oz Rye, Rittenhouse
1 oz Apple brandy, Lairds (Bottled in bond)
1 oz Cardamaro
3⁄4 oz Lemon juice (half a lemon)
1 ds Bitters, Fee Brothers Whiskey Barrel Aged
Instructions

Build with rocks.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
user Yojimbo on eGullet
Source reference

https://forums.egullet.org/topic/144813-drinks-2012-part-2/?do=findComm…

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
From other users
  • Sour and unexceptional.
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Shawn C commented on 5/30/2023:

Workable with half as much lemon juice (I used ~3/8 oz). The given recipe would likely be too sour (as an early comment noted) and dry when combined with the Cardamaro. As with many drier/acidic cocktails it improves (for my palate) as it warms somewhat, bringing other flavors forward. The wine base of the Cardamaro is masked by the lemon juice when very cold, a not uncommon problem I have noticed with lime/lemon/grapefruit juice drinks. I am rating my reduced lemon version as 3 out of 5, but something is missing that would elevate the drink.

The Mexico City Sour

1 oz Amargo-Vallet
1 oz Orgeat
3⁄4 oz Lemon juice
1⁄2 oz Mezcal
Instructions

Shake with ice. Double strain. Nick and Nora glass is nice.

Notes

Egg whites are nice as well. Add a dry shake if using.

Yields Drink
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
From other users
  • The proportions on this seem off. The sweetness of the orgeat is overpowering. Even with tinkering with those proportions, it never seemed to come together.
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Gucci Sweater Now

1 1⁄4 oz Cognac
3⁄4 oz Bénédictine
1⁄2 oz Valdespino Jerez Quina
1⁄4 oz Dry vermouth, Dolin
Instructions

Express 2 lemon twists over ice in a mixing glass. Add everything, stir, strain into a coupe.

Notes

Whatever base spirit you use, it needs to be oaky and high proof - I'm using Daniel Bouju's "Royal" which is 120 proof and very oaky. Need to use some store pick Bourbon you don't love? This is a good place for it.

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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DrunkLab commented on 4/30/2020:

Love the name. Drink sounds delicious, too. 

Zachary Pearson commented on 5/01/2020:

Thanks Rafa - I have a nagging feeling it needs something high proof and really woody to cut through the sweetness. I'm going to try it with something from Daniel Bouju I think. Thanks,  Zachary

Red Lion

1 oz Gin, Tanqueray (I don't recommend a floral gin for this, e.g. NOT Bombay)
1 oz Orange liqueur, Grand Marnier
1⁄2 oz Orange juice
1⁄2 oz Lemon juice
1 ds Orange bitters
Instructions

Shake and strain into sugar-rimmed glass.

Notes

Comes out yellow instead of red, but you could add a bit of grenadine

History

Https://www.diffordsguide.com/encyclopedia/1149/cocktails/red-lion-cocktail

Yields Drink
Year
1933
Authenticity
Authentic recipe
Creator
Arthur Albert Tarling (1902-1974) as head bartender at London's Cafe Royal
Source reference

https://www.diffordsguide.com/cocktails/recipe/1658/red-lion-tarlings-r…

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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Zachary Pearson commented on 4/26/2020:

Curated this: Renamed the drink per the cited link (removed creator's name which is confusing). Reverted drink to cited specs. Thanks, Zachary

Charente-16

1 1⁄2 oz Blanco tequila, Chinaco
3⁄4 oz Pineau des Charentes, Chateau d'Orignac (Montifaud Rosso)
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄4 oz Crème de Banane, Giffard (Banana du Brasil)
1 Orange peel
Instructions

Stir for about 10 to 15 seconds, then strain into a Nick & Nora glass. Garnish with expressed orange peel.

History

Named for the train station in Cognac, France

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Brian Means, Dirty Habits at the Hotel Zelos, San Francisco, CA
Source reference

https://punchdrink.com/recipes/charente-16/

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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applejack commented on 4/25/2020:

Was looking to use up an open bottle of Pierre Ferrand Pineau I have in the fridge and found this recipe on Punch.  Always on the lookout for more stirred tequila cocktails (especially using blancos), so I mixed it up but didn't read close enough to realize this uses a Rosso Pineau. not Blanc.  Oops.  But it was solid with the Blanc.  Pretty fruity, but the earthy agave notes did cut through nicely.  You definitely want to use a punchy, agave forward tequila, no triple distilled Patron or diffuser garbage.  I thought it needed a bit of a spice counterpoint to all the fruit, so I hit the glass with a couple atomizer spritzes of allspice liqueur.

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