Eye for an Eye

1 oz Rum, Ron del Barrilito 3 Star
1⁄2 oz Batavia Arrack
1⁄2 oz Hibiscus Liqueur, FruitLab
1⁄2 oz Coffee liqueur, St. George
1⁄2 oz Passion fruit syrup
1 bsp Amargo-Vallet
1 oz Lime juice
1 Lime peel
Instructions

Shake all ingredients with ice for 15 seconds, strain into coupe. Garnish with lime twist or lime wheel.

YieldsDrink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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The Dandy Randy

1 1⁄2 oz Brandy
1 oz Limoncello, Pallini
3⁄4 oz Dry sake
1⁄2 oz Dry vermouth, Noilly Prat
1 ds Aztec Chocolate bitters
Instructions

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

Notes

The sake works to "smooth" the brandy and let the limoncello stay on top.

History

Created to honor the memory of a college classmate and Navy helo pilot.

YieldsDrink
Year
2019
Authenticity
Your original creation
Creator
Carl N. in SoCal
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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The Velvet Underground

1 oz Mezcal, Del Maguey
1 oz Aperol
1 oz Falernum, Velvet Falernum
1 oz Lime juice
Instructions

Shake, strain into a double Old Fashioned glass over fresh ice. Garnish with an edible flower.

Notes

I found this on the Del Maguey website and I love its simplicity and nod to the Last Word...

YieldsDrink
Authenticity
Authentic recipe
Creator
Justin Whitman, Bar Manager from Grand Rapids, MI
Source reference

http://delmaguey.com/recipes/?age-verified=b34cb1ac1e

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Tasted strikingly like Gatorade!
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This is absolutely incredible. I have no other words.

Mexican Nomad

2 oz Blanco tequila
1 oz Dry vermouth
1⁄4 oz Herbal liqueur, Green Chartreuse
Instructions

Stir with ice and strain into martini glass

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
From other users
  • Dominated by the vermouth. Weirdly. And dissapointingly.
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Freudian Flip

1 oz Cognac
1 oz Calvados
1⁄2 oz Bénédictine
1⁄4 t Absinthe
1 Whole egg
2 ds Bitters, Angostura
1 pn Nutmeg
Instructions

Dry shake first 6 ingredients. Add ice and shake to nice foaminess. Strain and grate nutmeg on top.

YieldsDrink
Authenticity
Altered recipe
Source reference

Naples Wine Cave. Adapted recipe.

Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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Sleepthief

1 1⁄2 oz Rye, Rittenhouse
1⁄2 oz Coffee liqueur, St. George
1⁄2 oz Cynar 70
1⁄2 oz Herbal liqueur, Green Chartreuse
1 twst Lemon peel
Instructions

Stir (maybe for 5-10 revolutions more than usual as these are strongly proofed ingredients), strain into old fashioned glass with a large cube or sphere (or a coupe with no ice). Garnish with a lemon swath.

Notes

** UPDATE 5/10/22 **
I've continuously played with the ratios of this drink over the last few years based on feedback, and recently rolled this out on a new dessert menu at work. Current version is 4 parts, equal parts (.75 oz), using Cynar instead of Cynar 70.

The amaro choice is flexible--I've had it with standard Cynar, Nardini, even Zucca (thanks Drew).

History

Named after the electronica band. Their music isn't really my cup of tea, but I thought the name was catchy for a nightcap type drink with coffee liqueur.

YieldsDrink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Dark and delicious drink that packs a bit of a punch. I didn't have the recommended coffee liqueur and found my alternate (homemade) overpowering; reduced that to 1/4 oz for better balance.
  • Dark, sweet and boozy digestif
  • This is very good. For me, I'll dial back the green chartreuse to .25 oz on the next version. Also a drop or low concentration saline solution seems to enhance the combination.
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The Shark Lady

1 oz Irish whiskey, Jameson
1 oz Coconut rum (Kaola rum)
1⁄2 oz Rum, Pusser's (Gunpowder)
1⁄2 oz Vanilla liqueur (Nassau Royale)
3⁄4 oz Lime juice
1 1⁄4 oz Guava juice
1⁄2 oz Hibiscus syrup
3 ds Peychaud's Bitters
2 ds Pimento bitters, Dale De Groff
Instructions

Shake, serve in a shark mug, garnish with splash of Peychaud bitters and hibiscus flower

Notes

Substitute for Nassau Royale Liqueur (discontinued) : half Licor 43 and half Falernum

Picture of The Shark Lady
YieldsDrink
Year
2019
Authenticity
Your original creation
Creator
David Tiki Shake
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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Eight States

3⁄4 oz Bianco Vermouth, Dolin
3⁄4 oz Aromatized wine, Cocchi Americano
3⁄4 oz Mezcal (Derrumbes San Luis Potosi)
1⁄4 oz Aloe vera liqueur, Chareau
Instructions

Line an OF glass with a cucumber ribbon. Stir, strain over a large cube. Twist and discard grapefruit peel.

YieldsDrink
Authenticity
Authentic recipe
Creator
Nathan McCarley-O'Neill, The NoMad, New York
Source reference

https://punchdrink.com/recipes/eight-states/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Quite a good drink! I like the somewhat similar Clearly Aloe'n more. The Cocchi Americano + Bianco Vermouth feels redundant.
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Kingdom of Savoy

1 oz Pineapple juice
3⁄4 oz Herbal liqueur, Pernod
3⁄4 oz Coconut syrup (see note)
1⁄2 oz Amaro, Nardini
1⁄2 oz Lime juice
1⁄4 oz Branca Menta
1⁄4 oz Simple syrup (2:1)
Instructions

Quick shake, strain over crushed ice in a Belgian beer (Duvel) glass, pineapple fronds and mint sprig garnish.

Notes

To make the coconut syrup, take 4.5 cans of coconut milk, 1/2 quart of coconut chips, toasted and 15 oz of water. Bring the coconut milk and water to a simmer, turn off the heat, and add the coconut chips. Cover and let steep an hour. Strain and weigh the liquid. Add twice as much demerara sugar by weight to the liquid and stir to combine. As a note, the linked recipe omits what to do with the chips.

YieldsDrink
Authenticity
Authentic recipe
Creator
Nathan McCarley-O'Neill, The NoMad, New York
Source reference

https://punchdrink.com/recipes/kingdom-of-savoy/

Curator rating
Not yet rated
Average rating
Not yet rated
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Coco En Rama

1 1⁄2 oz Fino sherry, Lustau
1 oz Bianco Vermouth, Dolin (Tarragon infused)
1⁄2 oz Aromatized wine, Cocchi Americano
1⁄2 oz Coconut Water
1 t Pear liqueur, Clear Creek
1 t Falernum
Instructions

Combine all ingredients in a mixing glass over ice and stir until chilled.
Strain into a chilled coupe or cocktail glass.

YieldsDrink
Authenticity
Authentic recipe
Creator
Nathan McCarley-O'Neill
Source reference

https://punchdrink.com/recipes/coco-en-rama/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Quite good but probably not worth the effort. Didn't infuse the the b/vermouth w/ tarragon. The result was... not that different than Cocchi Americano, honestly.
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