Dreadlock Holiday

1 1⁄2 oz Jamaican rum
3⁄4 oz Suze
3⁄4 oz Bianco Vermouth
1 t Pineapple liqueur, Giffard
1 twst Lemon peel (as garnish)
Instructions

Stir with ice, strain, rocks glass, one large cube, garnish

Notes

Raised by Wolves’ house rum is equal parts Appleton Estate Reserve and Two James Spirits Doctor Bird

Yields Drink
Authenticity
Authentic recipe
Creator
Erick Castro, Raised by Wolves, San Diego, CA
Source reference

https://imbibemagazine.com/raised-by-wolves-cocktail-dreadlock-holiday/

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
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Robbyfresh commented on 9/15/2019:

Replaced the Doctor Bird with S&C. Don’t know how accurate that is. Also used a pineapple syrup in place of the liqueur. Very nice even with these changes. 

Craig E commented on 9/15/2019:

Curated to add link and specify the garnish per link. 

Oolong apple punch

2 oz Rum, Havana Club 7 (Oolong tea infused)
3⁄4 oz Apple juice, Granny Smith (Clarified)
1⁄3 oz Falernum
1⁄2 oz Beer Syrup (Lager)
1 oz Lemon juice
3⁄4 oz Egg white
Instructions

Dry shake, shake with ice, strain, serve in a large tea bowl. Grated nutmeg on top.

Notes

The drink should have strong tea notes.
Taste the infused rum after 24h. If too light :
Replace former tea by new one and let infused a bit more.

Lager syrup: equal parts lager and white sugar. Low heat/water bath. Ready.

Very nice drink. Tea, bitter, sour.

History

Still in Taïwan for one week...

Yields Drink
Year
2019
Authenticity
Altered recipe
Creator
TCRC cocktail bar, Taïwan, Tainan.
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Pieces of Eight — Puerto Rican Rum, Crushed ice, Lemon juice, Passion fruit syrup, Lime juice
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Himalaya

1 1⁄2 oz Cognac, Hennessy
1 oz Mango juice
1⁄2 oz Lemon juice
1⁄4 oz Orgeat
1⁄4 oz Water
1 ds Bitters, Bittermens Xocolatl Mole
Instructions

Shake with ice and fine strain to a coupe glass.

Notes

Tastes like a spicy and cinnamon-heavy mango lassi.

History

Fun story: this one was my entry to the Brazilian Bacardi Legacy. I failed to make the top 10, but I decided to give this one another go. The original used Bacardi Añejo, but while I was experimenting, I picked a bottle in the dark thinking it was Angostura 7, but I ended up with a brandy. I made the cocktail and thought it was great, prouded myself that all I needed was a better rum. Once I realized that I used brandy I couldn't get it out of my head. Original recipe also used 2 dashes of Angostura to simulate the spiciness from mango lassi, I replaced it for Bittermen's Xocolatl Mole bitters because I thought the combination matched better (chocolate + mango is a good combo, I almost swapped orgeat for chocolate liqueur). I also included a tad of water because the outcome was too thick to be normally strained, this initial dilution allows a better pour without ruining the wonderful mouthfeel.

Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Phillip Gruneich
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Persephone

1 oz Applejack, Lairds
3⁄4 oz Sweet vermouth, Dolin
1⁄2 oz Sloe gin, Plymouth
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup
Instructions

Shake, strain, coupe.

Yields Drink
Authenticity
Authentic recipe
Creator
David Slape, PDT
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Nice, although a tad sweet as spec'd. Next time I might make it a fat 1 oz for the Lairds or dial back the simple.
  • Strong apple cider flavors with some berry notes. — ★★★★
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nex3 commented on 10/09/2020:

Thematically, this needs six drops of grenadine as well.

Taïwan Connexion #2

2 oz Shochu
1⁄2 oz Lime juice
1⁄2 oz Egg white
1 ? Cardamom
Instructions

Muddle cardamon pod, Dry shake, shake again briskly with ice, Nick and Nora glass, serve.

Notes

Dry, tart, bitter on the first sips, but sweetness from shochu and mildness from egg white find their way to my taste buds.

History

Holidays in Taïwan for 2 weeks!

2 menus available, one with classics that they not allow on demand to be riffed (surprising).
The other one made only of a ( very long) list of one ingredient per line.
So that you just choose one ingredient and they serve you what they want.

You do not choose the spirit, nor a modifier, not even if it's a sour.
I choosed cardamom.

Yields Drink
Year
2019
Authenticity
Altered recipe
Creator
Wha-shu cocktail bar, Taïwan, Taipei
Curator rating
Not yet rated
Average rating
Not yet rated
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French Amérique Sour

3⁄4 oz Pineapple rum, Plantation Stiggins' Fancy
3⁄4 oz Rhum Agricole, Clément
3⁄4 oz Bitters, Angostura
3⁄4 oz Bigallet China-China
1⁄2 oz Orgeat
1⁄2 oz Lime juice
1 Orchid (As garnish)
1 lf Pineapple (As garnish)
Instructions

Shake, strain, coupe, garnish.

Yields Drink
Year
Ca. 2017
Authenticity
Authentic recipe
Creator
Liicifur, Six Arms, Seattle, WA
Source reference

https://www.reddit.com/r/cocktails/comments/6nwj7h/french_am%C3%A9rique…

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Made with Neilson Elevé sous bois for the agricole (because I can't stand white agricole) and Amargo Vallet in place of the Angostura (real angostura bark!.) Probably a 4.5.
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Sine Spina

1 oz Gin
1 oz Fino sherry
1⁄4 oz Rose liqueur, Combier
1⁄4 oz Bitters, Angostura
Instructions

Stir with ice until well chilled, strain into cocktail glass, serve.

History

Created on September 8, 2019.

Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Matthew Carver
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Triple Crown

1 oz Bourbon
3⁄4 oz Grapefruit liqueur, Combier Crème de Pamplemousse
3⁄4 oz Lemon juice
3⁄4 oz Amaro Montenegro
1 twst Lemon peel (As garnish)
Instructions

Shake, strain, coupe, garnish.

Yields Drink
Year
Ca. 2016
Authenticity
Authentic recipe
Creator
Jay Zimmerman, ba'sik, Williamsburg, New York, NY
Source reference

https://www.seriouseats.com/recipes/2016/05/triple-crown-cocktail-whisk…

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Nicely balanced riff on a sour. — ★★★★
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Cane & Smoke

1 1⁄2 oz Clairin, Sajous
3⁄4 oz Islay Scotch, Laphroaig
1 oz Maurin Quina
1⁄4 oz Elderflower liqueur, St. Germain
1 ds Orange cream citrate, Bittermens
1 ds Absinthe (Vaporized)
1 twst Grapefruit peel
Instructions

Rock glass, ice, chill, vaporize absinthe, express once peel, discard, serve.

Notes

Clairin is front, sweet, then smoke.

Yields Drink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Cotillion

1 oz Bourbon, Old Forester
3⁄4 oz Trinidad rum, Angostura 5 Year
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
3⁄4 oz Lemon juice
1⁄2 oz Orange juice
1 twst Orange peel (flamed as garnish)
Instructions

Shake, strain, coupe, garnish.

Yields Drink
Year
<=1946
Authenticity
Altered recipe
Creator
Scott Kennedy, Café Cancale, Chicago, IL
Source reference

http://imbibemagazine.com/cotillion-cocktail/

Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
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Craig E commented on 9/06/2019:

Curated this to clarify that this is a drink altered by Scott Kennedy (by subbing curacao for triple sec and altering proportions). It is much older, at least as old as 1946 when it was printed in The Stork Club Bar Book. 

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