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)
Similar cocktails
  • Damasco — Añejo tequila, Sweet vermouth, Añejo rum, Apricot liqueur, Bitters
  • Red Witching Hour — Cognac, Armagnac, Ruby Port, Cherry Liqueur, Lemon peel
  • Fort Point — Rye, Chinato, Apricot liqueur, Lemon peel
  • Across 110th Street — Añejo rum, Sweet vermouth, Falernum, Bitters, Maraschino cherry
  • St. Lillet — Bourbon, Aromatized wine, Elderflower liqueur
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
Similar cocktails
  • The Freshmaker — Pineapple rum, Crème de Menthe, Pear eau de vie, Pineapple juice

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
(10 ratings)
From other users
  • Absinthe rinse loomed large. Intriguing flavor combo underneath that.
Similar cocktails
  • Hope is a Waking Dream — Gin, Dry vermouth, Cynar, Bitters, Grenadine, Lemon peel
  • Adair Hook — Gin, Sweet vermouth, Cynar, Maraschino Liqueur, Orange bitters
  • Locandiera — Gin, Cherry Liqueur, Sweet vermouth, Cynar, Maraschino Liqueur, Grapefruit bitters, Campari, Grapefruit peel
  • the Fitty Cocktail — Gin, Ginger liqueur, Bianco Vermouth, Cynar
  • Lampshade — Gin, Sweet vermouth, Cynar, Curaçao, Orange peel

Tainted Love (Frederic Yarm)

1 oz Mezcal
1 oz Swedish Punsch, Kronan
1⁄2 oz Apricot liqueur, Rothman & Winter Orchard Apricot
1⁄2 oz Lime juice
1 twst Orange peel (as garnish)
Instructions

Shake, strain, garnish.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Frederic Yarm
Source reference

http://cocktailvirgin.blogspot.com/2015/09/tainted-love.html

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
Similar cocktails
  • Sour de Santos — Mezcal, Apricot liqueur, Allspice Dram, Bitters, Lemon juice, Simple syrup, Egg white, Cinnamon
  • Pan-Pan — Mezcal, Tequila, Cardamom bitters, Lemon juice, Maple syrup, Cardamom
  • Illegal — Mezcal, Jamaican rum, Falernum, Maraschino Liqueur, Lime juice, Simple syrup, Egg white
  • Jaguar — Mezcal, Martinique Rum, Falernum, Honey syrup, Lime juice
  • All of Freud's Beautiful Women — Mezcal, Rhum Agricole, Amaro Montenegro, Honey syrup, Lemon juice
yarm commented on 1/21/2020:

Epic! This was a fun one that I created in 2015 for Loyal Nine's Yacht Rock Sundays (Cambridge, MA) based off of an old gin drink called the Havana (it may have been apricot eau de vie since it was half the original recipe instead of apricot liqueur). This one was on that Sunday special menu off & on for that summer and later presented at Cocktail Magic in 2016 where I batched it out in a 7 gallon scale for the event. It later hit the regular menu as a tequila drink called Monopoly Money.

(the) Dumpster

1 1⁄2 oz Gin, Boodles
3⁄4 oz Maraschino Liqueur, Maraska
8 dr Anisette
6 dr Absinthe
3⁄4 oz Lime juice
4 dr Peychaud's Bitters
4 dr Bitters, Fee Brothers Orange (bitters)
Instructions

Shake all ingredients with ice and strain into a frozen couple glass.

Notes

Lots of grabbing for whatever ingredients, which seemed somewhat reasonable --- and were handy and within reach. Boodles or Bombay Sapphire. Maraska or Luxardo. Peychaud or Angostura.

History

Sitting here in nostalgia overload .......... and after much InDeCiSiOn, Demolition happened and Grandma's Trailer will soon be in (the) Dumpster.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails
  • Cherry Blossom — Gin, Maraschino Liqueur, Peychaud's Bitters, Lemon juice
  • The Gresham — Gin, Maraschino Liqueur, Absinthe, Lime juice
  • Improved Aviation — Gin, Maraschino Liqueur, Crème de Violette, Bénédictine, Cherry Bitters, Orange bitters, Lime juice
  • RangSuMar — Gin, Suze, Maraschino Liqueur, Bitters, Lime juice
  • BAYviation — Gin, Maraschino Liqueur, Crème de Violette, Lemon juice

La Mula

2 oz Gin, Bombay Sapphire
1 oz Lemon juice
3⁄4 oz Guava syrup
1⁄4 oz Campari
1 oz Ginger beer, Fever Tree
1 spg Thyme
Instructions

Shake all but the ginger beer and thyme. Double strain into a Collins glass filled with ice cubes. Add the ginger beer. Gentley swizzle. Garnish with a thyme sprig and several finger lime "caviar" pulp.

Notes

For the syrup: bring to a slow simmer 100g guava puree (Ponthier), 100g honey, 100g water & 1 vanilla bean (5 cm bean = 1 tsp extract).

Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Eran Shifferman
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
Similar cocktails
  • Gin-Gin Mule — Gin, Simple syrup, Ginger beer, Lime juice, Lime, Ginger, Mint
  • Bitter Tom — Gin, Campari, Bénédictine, Soda water, Lemon juice, Simple syrup, Pomegranate molasses, Grapefruit peel
  • Lowcountry — Old Tom Gin, Fernet Branca, Lime juice, Ginger beer, Simple syrup
  • Bitter Cucumber — Gin, Aperol, Rich simple syrup 2:1, Club soda, Lime juice, Cucumber
  • St. Louis Southside — Gin, Ginger liqueur, Absinthe, Tonic water, Lemon juice, Simple syrup, Mint

Lombardi Trophy

2 oz Old Tom Gin, Hayman's
3⁄4 oz Bergamot syrup
1⁄2 oz Lime juice
2 ds Olive oil
1 spg Rosemary
Instructions

Shake all liquid ingredients. Double strain into an old-fashioned glass with a large ice cube. Garnish with a rosemary sprig

Notes

For the syrup: bring to a slow simmer 220g bergamot puree (Ponthier), 150g honey & 150g water. Remove heat and add 1 rosemary sprig & 1 basil sprig. Sit for 2 hours. Double strain.

Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Eran Shifferman, Silon bar, Tel Aviv
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
Similar cocktails
  • Casino — Old Tom Gin, Maraschino Liqueur, Orange bitters, Cherry, Lemon juice

Demolition

1 1⁄2 oz Pisco (Ypioca)
1 oz Gin (Ink Gin from Husk Distillers in Australia)
3⁄4 oz Triple sec
1⁄4 oz Anisette
3⁄4 oz Lime juice
1⁄2 oz Lavender syrup
Instructions

Shake all ingredients with ice, strain into a frozen coupe glass.

History

Much nostalgia: the horse barns are in the dumpster and Grandma's Trailer is on the way out.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Check w/ Anisette oder weniger Absinth
Similar cocktails
  • Wakeup Juice — Gin, Pimm's No. 1 Cup, Triple sec, Grapefruit bitters, Lemon juice
  • The Wet Dream — Gin, Crème Yvette, Elderflower liqueur, Triple sec, Peychaud's Bitters, Lemon juice, Egg white
  • Big Cut — Gin, Pamplemousse Rose, Cynar 70, Aztec Chocolate bitters, Lemon juice
  • Mister Potter — Gin, Blue Curaçao, Sambuca, Lemon bitters, Lemon juice
  • Lost Leader — Gin, Rum, Peach liqueur, Pastis, Lemon juice, Demerara syrup, Lemon peel

The Preston-Baker

1 1⁄2 oz Gin (Preferably a London Dry)
1⁄2 oz Rhum Agricole (Blanc)
3⁄4 oz Bianco Vermouth
1⁄4 oz Crème de Banane
2 ds Orange bitters
1 twst Lemon peel (As garnish)
Instructions

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

Notes

Drink was initially made with dry vermouth (Noilly Prat), but in remaking it, blanc vermouth seemed to round out the edges better. Feel free to take that route (or split the vermouth 50:50 dry:blanc) if your palate requires a more austere dryness.

History

I was inspired by the Zemurray by Vince Lund then of French 75 that he named after "Sam the Banana Man" Zemurray, the long time king of the New Orleans banana business. I wondered if I could craft a parallel Martini riff. For a name, I made this drink a tribute to Boston fruit seller Andrew Preston & Wellfleet ship captain Lorenzo Baker who teamed up in the 1870s to start importing bananas to Boston. This ventured soon morphed into the Boston Fruit Company that later merged with Zemurray's and other tropical fruit importing ventures to form the United Fruit Company that later became Chiquita.

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

https://cocktailvirgin.blogspot.com/2018/04/the-preston-baker.html

Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • Really good with Rhum Clement Blanc & Manuel Atxa Blanco, & adding 1/4 oz of Barr Hill Old Tom brings it to *chef's kiss* level. Similar vibe to the Ford Cocktail. — ★★★★★
  • Fruitier Agricole recommended. Possibly up Creme de Banana as well
Similar cocktails
  • Bijou Bohème — Gin, Dry vermouth, Herbal liqueur, Elderflower liqueur, Orange bitters, Brandied cherry
  • Amber Room Cocktail — Gin, Amber vermouth, Elderflower liqueur, Bitters, Orange peel
  • Zanadu — Gin, Dry vermouth, Elderflower liqueur, Campari, Honey syrup
  • La Bicyclette — Gin, Sweet vermouth, Elderflower liqueur, Peach bitters
  • Dream of the Lava Beds — Gin, Dry vermouth, Pineapple rum, Bénédictine, Orange bitters, Bitters, Orange peel
subspot commented on 2/09/2020:

Nice well balanced cocktail, may need fiddling with Creme de Banane depending on the brand. (I upped to a heavy 1/4 ounce of Tempus Fugit but also used Neisson 50% abv agricole which isn't as fruity as other agricoles).

yarm commented on 2/11/2020:

This drink was formulated with Giffard's Banane as well as Beefeater, Clement Premiere Canne Rhum Agricole, Dolin Blanc, and Regan's Orange Bitters. I haven't played around with other banana liqueurs as much (I have had them in drinks -- and once both in the same since they wanted different aspects from each). Either way, the banana should be a hint of tropical.

Negroni Crusta

3⁄4 oz Gin
3⁄4 oz Sweet vermouth
3⁄4 oz Campari
1⁄4 oz Curaçao
1⁄4 oz Maraschino Liqueur
1⁄4 oz Lemon juice
1 ds Bitters, Angostura
1 twst Lemon peel (Long and wide as a garnish; orange twist is an option)
1 Sugar (Rimmed glass)
Instructions

Shake with ice, strain into a narrow cocktail glass (sub narrow wine glass or small flute) rimmed with sugar, and garnish with a long wide lemon or orange twist (lemon twist) wrapped around the interior of the glass' rim.

Notes

The citrus and liqueurs (especially the Maraschino) work to make this a bit more gentle for a Negroni-based drink.

History

For Negroni Week 2018, I was inspired by the 1852 Crusta and I adapted the Negroni to this dandy of a presentation.

Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Frederic Yarm, River Bar, Somerville, MA
Source reference

https://cocktailvirgin.blogspot.com/2018/06/negroni-crusta.html

Curator rating
5 stars
Average rating
3.5 stars
(7 ratings)
Similar cocktails
  • Chocoloni — Vodka, Gin, Aperol, Sweet vermouth, Amontillado Sherry
  • Negroni (Aperol Variant) — Gin, Aperol, Sweet vermouth
  • Crangroni — Gin, Cranberry Vodka, Campari, Sweet vermouth, Bitters, Orange peel
  • AmaRONI — Gin, Campari, Sweet vermouth, Amarula Cream
  • Quill — Gin, Campari, Sweet vermouth, Absinthe, Orange peel
Zachary Pearson commented on 3/20/2021:

I'm drinking one of these right now and unsurprisingly, it's great. There's obviously some lovely aromatics, but there's just enough lemon to make this drift toward the pink grapefruit accord of the Jasmine. For my taste, I would up the lemon to 1/2 and omit the Maraschino, but I love Campari + lemon. Thanks Fred!  Zachary

yarm commented on 3/22/2021:

Maraschino does crazy things to Campari and the duo has tricked me before into thinking it was Aperol. I know that Maraschino is hated for some reason outside of NYC and Boston, but it has a purpose here to make the drink friendlier to citrus.

Subscribe to