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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  • Surf & Turf Cocktail — Old Tom Gin, Dry vermouth, Fino sherry, Curaçao, Bitters, Lemon peel
  • Hong Kong Cocktail — Gin, Dry vermouth, Orange bitters, Lime juice, Simple syrup
  • The Sure Thing — Gin, Aromatized wine, Bianco Vermouth, Lemon juice, Honey syrup
  • Lifetime Ban — Navy strength gin, Bianco Vermouth, Fino sherry, Mint, Lemon peel

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. 

Glamour Profession

2 oz Añejo rum, Rum-Bar Gold
3⁄4 oz Lime juice
3⁄4 oz Passion fruit liqueur, Giffard
1⁄4 oz Coffee (Cold Brew Concentrate)
1⁄4 oz Amaro Nonino
Instructions

Shake, strain, no garnish

Yields Drink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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Coco Fernet

3⁄4 oz Fernet Branca
3⁄4 oz Fernet, Letherbee
1⁄2 oz Fernet, CH Distillery (Dogma)
1⁄2 oz Virgin Islands Rum, Cruzan Blackstrap
3⁄4 oz Coconut liqueur, Kalani
1 Lime peel
Instructions

Stir, strain into old fashioned glass with a large cube or sphere. Garnish with a lime peel.

Notes

Use any combination of Fernet adding up to 2 oz; I used my Fernet blend that incorporates Branca with two local options.

Yields Drink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Red Drink No. 1

1 oz Baijiu, Ming River ("Strong Aroma")
1 oz Aperol
1 oz Dry vermouth, Noilly Prat
1⁄2 sli Orange (as garnish)
Instructions

Stir; strain into a lowball glass; garnish with a half wheel of orange.

Yields Drink
Authenticity
Authentic recipe
Creator
Don Lee; Existing Conditions, New York
Source reference

https://drinkbaijiu.com/red-drink-no-1-baijiu-cocktail/

Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
From other users
  • Baijiu is just really hard to love. If you're interested in trying, this is probably a good place to start. — ★★★
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Oaxacan Daisy

1 1⁄2 oz Mezcal
3⁄4 oz Meyer lemon juice
1 oz Triple sec, Cointreau
1 twst Meyer lemon peel
Instructions

Shake, strain, coupe, garnish.

Yields Drink
Year
ca. 2010
Authenticity
Unknown
Creator
Chris Ojeda, SOHO House, Los Angeles, CA
Source reference

http://imbibemagazine.com/oaxacan-daisy-recipe/

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • May not even need the agave. Also 50/50 tequila mezcal is better for some drinkers.
  • Made with Banhez and PFDC. an interesting neighborhood near Margaritaville. Happily, not overly smoky.
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A Barhopper's Sour

1⁄2 oz Bourbon, Woodford Reserve
7⁄8 oz Amaretto, Disaronno
1 bsp Fernet Branca
1 bsp Islay Scotch, Lagavulin 16
2⁄3 oz Lemon juice
2 t Agave syrup
2⁄3 oz Egg white
1 ds Orange bitters, Fee Brothers Orange
1 ds Bitters, Angostura
1 twst Lemon zest
Instructions

Dry shake, shake with ice, fine strain into chilled Nick & Nora glass. Express lemon zest twist and make into a little bird on the rim of the glass.

Yields Drink
Authenticity
Authentic recipe
Creator
Danny Judge
Source reference

https://www.diffordsguide.com/en-au/encyclopedia/1652/cocktails/libbeys…

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • try absinthe instead of FB?
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Texas Cakewalk

1 oz Fino sherry
1⁄2 oz Mezcal
1⁄2 oz Lime juice
1⁄2 oz Cynar
1⁄2 oz Grenadine
1 ds Bitters, Angostura
1 twst Lemon peel (as garnish)
Instructions

Shake, strain, coupe, garnish.

Yields Drink
Year
2019
Authenticity
Authentic recipe
Creator
Fred Yarm, cocktailvirgin, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2019/03/texas-cakewalk.html

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Just funky enough.
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