Best Friend

1 oz Pineapple rum, Plantation Stiggins' Fancy
1 oz Brandy (Solera)
1⁄2 oz Sweet vermouth
1⁄3 oz Rum (New Grove savoir faire 60%)
1⁄8 oz Becherovka
1⁄8 oz Black Balsams
1 ds Bitters, Angostura
Instructions

Stir, strain, serve.

History

Just had a weekend in the house of my best friend in south of France.
His wife is Ukranian, and i was surprised (in a good way) to see they got black balsams and Becherovka at home, since i had never tried them.

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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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)
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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
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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.
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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)
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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
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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)
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  • Bitter Cucumber — Gin, Aperol, Rich simple syrup 2:1, Club soda, Lime juice, Cucumber
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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)
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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
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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
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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.

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