Krispy Mac

3⁄4 oz Applejack (bonded preferred)
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Nocino (whiskey barrel finished preferred)
3⁄4 oz Lime juice
1 Lime (dehydrated wheel, garnish)
Instructions

Shake, strain into a DOF over a single cube/fresh ice. Garnish with a dehydrated lime wheel

Notes

Tart apple with spices from the Chartreuse and oak from the bourbon barrel finished nocino.

The barrel aging of the nocino is important. It may feel flat without that. The Watershed Nocino may not be widely available. If not you may try a couple dashes of barrel aged bitters to add that note into the drink.

History

Named after the custom, local apple variety that was made for Rouster's Apple House in Milford, OH. A suburb of Cincinnati. The orchard was in operation from 1939-2011.

Picture of Krispy Mac
Photo by Evan Miller
Yields Drink
Year
2024
Authenticity
Your original creation
Creator
Evan Miller | Cincinnati, OH
Curator rating
Not yet rated
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Blue Sky

1 1⁄2 oz Gin, Bombay (Bombay Sapphire Murcian Lemon)
1 oz Green Crème de Menthe
3⁄4 oz Pastis, Ricard
1⁄2 oz Amer Picon (Golden Moon Amer Dit Picon)
3⁄4 oz Orange juice
Instructions

Shake with Ice and strain into a frozen coupe glass.

History

"Blue" for a name .... and the cocktail is actually a bright green.

Yields Drink
Year
2024
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
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Rainy Day Fund

1 1⁄2 oz Mezcal
3⁄4 oz Dry vermouth
3⁄4 oz Bergamot liqueur, Italicus
2 ds Orange bitters
Instructions

Add all of the ingredients to a glass, add ice, and stir to chill. Garnish with an orange twist.

Picture of Rainy Day Fund
Courtney McKamey , June 28, 2024
Yields Drink
Authenticity
Authentic recipe
Creator
Courtney McKamey, Weather Up, Brooklyn, NYC
Source reference

https://imbibemagazine.com/recipe/rainy-day-fund-white-negroni-riff/

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Mezcalicus

1 rinse Sambuca
1 oz Mezcal, Del Maguey Vida
3⁄4 oz Strega
1⁄2 oz Bergamot liqueur, Italicus
1⁄2 oz Bianco Vermouth, Carpano Bianco
Instructions

Rinse glass with sambuca. Stir contents over ice and strain over large cube with an orange peel.

Yields Drink
Year
2024
Authenticity
Your original creation
Creator
Travis Shook
Curator rating
Not yet rated
Average rating
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Milano-Torino

1 1⁄2 oz Campari
1 1⁄2 oz Sweet vermouth, Cocchi Vermouth di Torino
Instructions

Mix well with ice, strain into rocks glass filled with either a large cube or crushed ice, garnish with orange slice or thyme sprig or olive.

Notes

A classic Italian low-ABV aperitivo quaff with nearly infinite variations.

History

Imbibe implies that this is an old cocktail, the grandfather of the Negroni.

Yields Drink
Authenticity
Unknown
Source reference

https://imbibemagazine.com/recipe/milano-torino/

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From other users
  • As much as I love Negronis and all their variations, it’s shocking how good this and other non-spirited Negronis can be.
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Liar's Tea

1 oz Cuban rum, Havana Club 3 (a very mellow light rum, anyway)
1 oz Bianco Vermouth, Dolin
1⁄2 oz Oleo-saccharum (lemon zest oleo saccharum)
1⁄2 oz Lime juice
2 oz Water (Berlin (Germany) tap water, for reference)
2 ds Bitters, Angostura
1 ds Grapefruit bitters, Bitter Truth Grapefruit
Instructions

Shake with ice, strain over fresh ice, serve.

Notes

Bizarrely similar taste to iced tea, with some more spice beyond the tip of the tongue. Dangerously quaffable if made as a batch.

In place of oleo saccharum I suppose some combination of syrup and Limoncello might serve.

History

After trying a Mizuwari I felt like having another drink with water in the list of ingredients, so I spontaneously assembled a kind of punch (thinking of the El Presidente while pouring the white vermouth) and was surprised by how much it tasted like iced tea.

Yields Drink
Year
2024
Authenticity
Your original creation
Creator
Myself
Curator rating
Not yet rated
Average rating
Not yet rated
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Martinez Bianco

2 oz Bianco Vermouth, Dolin
1 oz Gin, Beefeater
1⁄2 oz Bergamot liqueur, Italicus
2 ds Orange bitters, Regans' orange bitters
Instructions

Add all ingredients to a mixing glass, add lots of ice, stir until cold, serve up in a Nick & Nora or a coupe with an olive or two.

Notes

A classic aperitivo. Found on the InShaker site. The taste will change with different brands of vermouth and gin - it’d be great with a dry vermouth, too. Only the Italicus is sacrosanct. Reducing the gin would put this well into low-ABV territory.

Yields Drink
Authenticity
Unknown
Creator
Attributed to bartender Stefano Catino of Sydney, Australia.
Source reference

https://us.inshaker.com/barmen/98-stefano-catino

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Oumuamua

1 oz Rum (Aged)
1 oz Oloroso sherry
1 1⁄2 oz Pineapple juice
1⁄2 oz Cream of coconut
1⁄4 oz Lime juice
1 rinse Absinthe
1 spg Mint
Instructions

Whip shake with pebble ice. Dump into Collins glass. Add pebble ice and straw. Absinthe spray and mint garnish

Yields Drink
Year
2017
Authenticity
Authentic recipe
Creator
Brian Teterakis, The Varnish, Los Angeles
Source reference

https://www.youtube.com/watch?v=OEOWDy83y2A

Curator rating
Not yet rated
Average rating
Not yet rated
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Gin & Us

1⁄2 oz Bergamot liqueur, Italicus
2 oz Gin
1⁄2 oz Dry vermouth
Instructions

Stir, serve up with a lemon zest twist

Yields Drink
Year
2024
Authenticity
Unknown
Creator
Matthew Coffey
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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subspot commented on 1/03/2025:

Solid simple cocktail, used Tanq 10 for the gin, would recommend three Donostia lemon paste stuffed olives in addition to the lemon peel.

Berlin in the 70s

1 oz Mezcal
1 oz Blanco tequila
1 oz Orange juice
1⁄2 oz Lemon juice
1⁄2 oz Cinnamon syrup
Instructions

Shake with ice, strain into a double old fashioned glass full of ice, and garnish with an orange slice accented with 7 drop Fee's Old Fashioned Bitters (Fee's Whiskey Barrel-Aged).

History

Found on Frederic’s Cocktail blog, also at imbibe.

Frederic’s notes: Cure: New Orleans Drinks and How to Mix ’Em and spotted Berlin in the 70s. The recipe was attributed to bartender Billy Dollard who was inspired by Cure bartender Maks Pazuniak who was tinkering with a recipe that he was calling New York in the Seventies

Yields Drink
Authenticity
Authentic recipe
Creator
Billy Dollard who was inspired by Cure bartender Maks Pazuniak
Source reference

https://cocktailvirgin.blogspot.com/2023/01/berlin-in-70s.html

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • I find that this comes too close to a margarita - the orange juice essentially plays the role of triple sec, and the sheer volume means the smoke of the mezcal is lost unless you use a particularly assertive mezcal. An example of a cocktail with too many touches for too little benefit, in my view. — ★★★
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