Cornerman

1 oz Fernet Branca
1 oz Campari
3⁄4 oz Passion fruit syrup
3 wdg Lemon (3-4 wedge (approx. 1/2 a lemon))
6 lf Mint (6-8 leaf)
1 pn Salt (Or 5 drops 1:4 saline)
Instructions

Muddle lemon wedges, mint, and salt in the passion fruit syrup. Add the rest, whip shake, and strain into a rocks glass with crushed ice. Garnish with a mint bouquet and add a straw.

Notes

Rather tropical.

History

Inspired by Nicholas Jarrett's Prizefighter series (there are 8 variations) and the Ferrari shot, I named this after another important aspect of the fight game.

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2017/09/cornerman.html

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The Legend of the Five Suns

1 1⁄2 oz Mezcal
1⁄2 oz Campari
1⁄2 oz Swedish Punsch
1⁄2 oz Apricot liqueur
2 ds Bitters, Bittermens Xocolatl Mole
1 twst Grapefruit peel (As garnish)
Instructions

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

Notes

Citrus, smoke, tea, bitter chocolate-orange.

History

Created one night after a bar shift as a nightcap. Based off of observations of ingredient synergies (more information in the source reference link).

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

https://cocktailvirgin.blogspot.com/2019/01/the-legend-of-five-suns.html

Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
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Bark at the Moon

1 oz Rum (Brown butter washed)
1⁄2 oz Rye, Rittenhouse
1⁄4 oz Averna
1⁄4 oz Pedro Ximénez Sherry
1 t Cinnamon syrup
2 ds Bitters, Bitter Truth
Instructions

Stir. Strain. Serve in rocks glass with 1 large ice cube. Garnish with orange peel.

Notes

Brown butter washed rum: Use a decent panamian rum (eg Panama Pacific 9 year). Brown 2 sticks of unsalted butter on stove top. Add butter and rum to a container. Allow container to sit at room temperature for 2 hours. Place container in freezer overnight. Break up fat solids and strain mixture through fine mesh strainer and coffee filter until clear.

Cinnamon simple syrup is 1:1 sugar to water, steeped with a few cinnamon sticks.

Picture of Bark at the Moon
Yields Drink
Year
2017
Authenticity
Authentic recipe
Creator
Death and Co., Denver
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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  • Red Head — Rye, Cognac, Sweet vermouth, Campari, Maraschino Liqueur, Averna, Herbal liqueur, Lemon peel
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Devil's Daiquiri

1 1⁄2 oz Puerto Rican Rum, Bacardi (1909 Superior Heritage)
1⁄2 oz Ancho Reyes chile liqueur
3⁄4 oz Pineapple juice
1⁄2 oz Coffee syrup
1 oz Lime juice
Instructions

Shake all ingredients with ice for 15 seconds, strain into coupe. Either no garnish, or garnish with lime twist or lime wheel.

Notes

I originally used Bacardi 1909 Superior Heritage for this, which is 89 proof. That was a limited edition release and I believe no longer available, so use another higher proof white rum (such as Diplomatico Planas) if available.
For the coffee syrup, I mixed equal parts Aeropress coffee (between a French press and espresso in strength) with demerara sugar.

History

Part of my 2015 "Daiquiri-palooza" of weekly daiquiri riffs for an entire year.

Yields Drink
Year
2015
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Honestly, wasn't really that devilish.
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Bohemia

1⁄4 oz Maraschino Liqueur, Luxardo
1⁄2 oz Aquavit, Krogstad
1 oz Bianco Vermouth, Dolin
1 1⁄2 oz Genever, Bols
1 twst Lemon peel (as garnish)
Instructions

Stir; strain; up; garnish

Yields Drink
Authenticity
Authentic recipe
Creator
Leo Robitschek, NoMad, New York, New York (USA)
Source reference

The NoMad Cocktail Book, p. 67

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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Berry Dangerous Fix

3 Strawberry (one for garnish)
4 dr Orange flower water
1⁄4 oz Campari
3⁄4 oz Lemon juice
3⁄4 oz Cane syrup
1 1⁄2 oz Aquavit, Krogstad
Instructions

Muddle two strawberries, add other ingredients and shake. Strain into crushed-ice-filled DOF. Top with more crushed ice and a strawberry.

Notes

Danger suggests Tristar strawberries.

Yields Drink
Authenticity
Authentic recipe
Creator
Jane Danger, NoMad, New York, New York (USA)
Source reference

The NoMad Cocktail Book, p. 64

Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
From other users
  • Bomber summer drink.
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Monferrato

1 oz Aromatized wine, Cocchi Americano
1⁄2 oz Triple sec, Combier L'Original Liqueur D'Orange
6 ds Bitters, Angostura
6 ds Peychaud's Bitters
2 oz Champagne
1 twst Orange peel (expressed and discarded)
Instructions

Stir all but champagne; strain into flute and top with champagne; express orange oils atop.

Yields Drink
Authenticity
Unknown
Creator
Leo Robitschek, NoMad, New York, New York (USA)
Source reference

The NoMad Cocktail Book, p. 48

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Haymarket

3 sli Cucumber (1 for muddling, 1 for normal garnish, and 1 whole-length slice for lining glass)
3⁄4 oz Simple syrup
3⁄4 oz Lemon juice
1 oz Suze
2 oz Pale Ale
Instructions

Wrap the long cuke slice around the interior of a highball in a spiral and add ice and beer. In a tin muddle another slice with simple, juice, and Suze. Shake and strain, and garnish with last cuke.

Yields Drink
Authenticity
Authentic recipe
Creator
Leo Robitschek, NoMad, New York, New York (USA)
Source reference

The NoMad Cocktail Book, p. 42

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Old Painless is Waiting

1 1⁄2 oz Light rum (Overproof; I used Privateer Tres Aromatique)
1 oz Coconut Water
3⁄4 oz Lime juice
1⁄2 oz Pineapple syrup
1⁄4 oz Curaçao (I used Pierre Ferrand Dry, but any good curacao or triple sec will do)
6 dr Absinthe (Subsitute Herbsaint or pastis)
1 pn Nutmeg (As garnish)
Instructions

Shake all but the nutmeg with ice, strain into a cocktail coupe, and garnish with freshly grated nutmeg.

Notes

The result is a lot more ethereal and closer to a Daiquiri than the classic Painkiller.

History

Inspired by my fresh batch of pineapple syrup, a recent purchase of coconut water, and Paul McGee's preference to remove orange juice from his tiki drinks at Lost Lake and sub in curacao.

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

https://cocktailvirgin.blogspot.com/2019/08/old-painless-is-waiting.html

Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
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Quetzal

1 1⁄2 oz Mezcal
3⁄4 oz Grapefruit juice
1⁄2 oz Lime juice
3⁄8 oz Campari
3⁄8 oz Cinnamon syrup
1 ds Peychaud's Bitters
Instructions

Shake with ice, strain into a cocktail coupe, and garnish with a grapefruit twist or lime wheel.

Notes

I was inspired by Don's Mix (grapefruit + cinnamon) and how well Campari works with cinnamon as well as grapefruit. The 3/8 oz measurements might seem odd, but the concept was to create a grapefruit-Campari-cinnamon syrup cordial so the drink build would be 1.5, 1.5, 0.5, 1 dash.

History

Created for the La Brasa menu winter menu.

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

https://cocktailvirgin.blogspot.com/2019/10/quetzal.html

Curator rating
Not yet rated
Average rating
4.5 stars
(16 ratings)
From other users
  • A solid, Autumn/Winter mezcal cocktail to cover cravings for a Naked & Famous, especially if you do as the author suggests and make a cordial to reduce the number of touches. With how little cinnamon syrup there is, opt for syrup recipes with a stronger cinnamon flavor. — ★★★★
  • So fucking good
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johnnymogz commented on 3/12/2022:

Excellent cocktail. Fresh, bitter, smoky, and balanced.

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