Banana Suit

1 oz Gin, Sipsmith
1 oz Salers Gentiane
1⁄2 oz Dry vermouth, Dolin
1⁄2 oz Crème de Banane, Giffard
1⁄4 oz Vanilla liqueur, Giffard
3 ds Bitters, Angostura
1 spg Mint
Instructions

Build in old fashioned glass with large ice, stir briefly. Garnish with mint sprig.

Yields Drink
Year
2017
Authenticity
Authentic recipe
Creator
Sean Johnson, Nitecap, New York, NY
Source reference

https://backbarproject.com/portfolio/giffard/west-cup-contest-cocktails…

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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LemonMelon commented on 10/20/2022:

Smooth and not overly bitter. Salers is soft enough to work well without overpowering the banana.

Grandma's Trailer

1 oz Gin, Tanqueray Malacca
3⁄4 oz Crème Yvette
1⁄4 oz Triple sec
1⁄4 oz Campari
1 oz Lime juice
2 ds Lemon bitters
Instructions

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

Notes

I also like this with Boodles Gin.

History

Feeling very very nostalgic: 61 years later my grandma's trailer will finally leave the property.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
From other users
  • Made with Hendricks
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Mr Howell

1 1⁄2 oz Dark rum
1⁄2 oz Islay Scotch, Laphroaig 10
3⁄4 oz Lime juice
1⁄2 oz Maple syrup
1 sli Lime (as garnish)
Instructions

Shake. Up. Double strain to coupe. Lime wheel as garnish.

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Justin Olsen, Bearded Lady, Brooklyn
Source reference

http://cocktailvirgin.blogspot.com/2017/06/mr-howell.html

Curator rating
Not yet rated
Average rating
4.5 stars
(10 ratings)
From other users
  • Dark and dirty! I love it! I used Hamilton 86 and an Icelandic sheep dung smoked whisky. I'm not much of a whisky drinker but this is superb.
  • Used 1/2 fresh lime per drink Go a little lighter on the lime and on the Rum.
  • Recommend white unaged/lightly aged rum.
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shadowkirby commented on 2/25/2022:

Rich, heavy, smokey and all round tasty.

Rio Grande Sour

1 1⁄2 oz Cachaça, Avúa Amburana
1⁄2 oz Jägermeister
3⁄4 oz Lemon juice
3⁄4 oz Simple syrup
1 wdg Orange
1 Egg white
Instructions

Muddle up. Dry Shake. Shake with 1 big rock of ice. Up. Double strain to Cocktail glass. Garnish with orange peel.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
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Paloma Sangria

25 oz White wine (Something light and fruity. Pinot or Savignon work well.)
4 oz Grapefruit juice
2 oz Lime juice
2 oz Blanco tequila
1 oz Simple syrup (Adjust to taste. Agave syrup can be substituted)
1 pn Salt
Instructions

Combine ingredients in a pitcher. Garnish with grapefruit and lime wheels. Make at least 2 batches...you'll need it.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Argyle

1 1⁄2 oz Aquavit, Linie
3⁄4 oz Dry vermouth, Noilly Prat Extra Dry
1⁄2 oz Amaro Meletti
1 t Maraschino Liqueur, Luxardo
1 ds Bitters, Angostura
1 twst Lemon peel
Instructions

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

Yields Drink
Authenticity
Authentic recipe
Creator
Jessica Gonzalez
Source reference

NoMad Cocktail Book, as referenced in http://cocktailvirgin.blogspot.com/2020/01/argyle.html

Curator rating
Not yet rated
Average rating
4 stars
(22 ratings)
From other users
  • I used Aarborg, Amaro Montenegro and Dolin. It was great. I think that next time I'll try a twist of tangerine. Make a double as it does not fill a Nick & Nora. — ★★★★★
  • Nicely balanced before dinner cocktail. Used Dolin dry vermouth. Rate 4.5
  • Made with Aarborg, Dolin, and Lucano Anniversario. Handsome glassy amber color. Nose is cinnamon rolls with orange icing. Herbaceous, and maybe a touch too sweet.
  • Might scale back meletti/split sweetener btw amaro and marschino
  • Light in flavor, but not in body. Well balanced.
  • Made with Maraska and Krogstad: 4.5
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Shawn C commented on 12/04/2025:

Curated as authentic recipe. Changed vermouth to the NP Extra Dry (specified in book.) I have added this ingredient to the KC database, probably overdue. A few years ago Noilly Prat discontinued their original dry vermouth in the U.S. and went solely to Extra Dry for this market. However, they are now selling "Original Dry" again in smaller volumes in the U.S. as of ~2021. I came across a bottle last year and snapped it up--it is much better than the extra dry in my opinion. However, the "original" has been slightly reformulated as well. Anyway, I have converted the old catch-all Noilly Prat Dry ingredient to Noilly Prat Original Dry. So if you know which one a drink actually called for, you can specify the correct one in recipes.

Sparks and Gledes

1 oz Orange juice (strained, blood orange is nice)
1 pn Citric acid
1 1⁄2 oz Milk (whole, warm)
4 oz Campari
1⁄2 oz Islay Scotch, Laphroaig 10
1⁄2 oz Maraschino Liqueur, Luxardo
1 pn Salt
Instructions

Acidulate the OJ with the citric acid. Add the juice to the warm milk to curdle it. Add the curdled milk to a damp Chemex filter over a carafe, being sure to get some of it up the sides of the filter. In a small pitcher, combine everything else, and add to the filter. The filtrate should be pale orange and clear. Place the setup in the refrigerator overnight then transfer the cocktail to a labelled jar.

Yields Drinks
Year
2020
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
Not yet rated
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Dry Float Punch

2 Lime (peel)
1 oz Demerara sugar
1 oz Water (boiling)
1 oz Lime juice
1⁄4 oz Lemon juice
1 1⁄2 oz Passion fruit (pulp)
2 oz Overproof rum, Lemon Hart 151
1⁄2 oz Maraschino Liqueur, Luxardo
5 oz Milk (whole, hot)
2 oz Demerara Rum, El Dorado 12 (or better, the 15 - to float)
Instructions

Make an oleo-saccharum from the lime peels and sugar. Dissolve the sugar with the water, lime and lemon juice, add everything but the milk and rum float and strain into a pitcher, making sure to push on the pulp with a spoon to get it all.. Warm the milk and add the punch base to it. Stir and wait 5 minutes for it to curdle. Strain through a damp Chemex filter into a carafe overnight in the refrigerator. When you're ready to serve, pour over crushed ice in an double OF glass and float rum.

Yields Drinks
Year
2020
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
Not yet rated
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Sauternes Corretto

1⁄2 c Pineapple (slices, muddled)
1⁄4 t Tartaric acid powder
4 oz Gin, Plymouth Navy Strength
3 oz Amaro Sibilla
2 oz Apricot liqueur
4 oz Milk (whole, warm)
Instructions

Acidify the muddled pineapple with the tartaric acid, add the remaining liquors, wait 5 minutes, strain into the milk, stir and let sit 5 minutes to curdle. Strain through a damp Chemex filter into a carafe - it's best to do this in the refrigerator overnight. Transfer to a jar and label.

Notes

This makes the Sibilla taste like coffee so that the overall effect is like drinking an espresso then pouring in a glass of good Jamaican rum.

Yields Drinks
Year
2020
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
Not yet rated
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Stranger Things #3

1 oz Bourbon, Woodford Reserve (Double oak)
1 oz Barbados Rum, Doorly's XO
1⁄2 oz Pine liqueur (Quaglia)
1⁄3 oz Triple sec, Cointreau
Instructions

Stir in low ball glass with ice, serve.

Notes

The mix seems to contain rye spirit whereas it does not...

Rye kind of Flavour then fresh pine appears from back to front as virtual rye spices finishes. And lingering notes of crisp.

Yields Drink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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