L'Avventura

1 1⁄2 oz Dry vermouth, Dolin
3⁄4 oz Cynar
1⁄2 oz Amaro Montenegro
1⁄4 oz Elderflower liqueur, St. Germain
1 rinse Absinthe, Vieux Pontarlier Verte
Instructions

Rinse cocktail glass with absinthe. Stir remaining ingredients with ice. Pour into rinsed cocktail glass.

History

Name comes from the 1960 Italian movie by Michelangelo Antonioni. It takes the Cynar + St. Germain from the Artichoke Hold and the Cynar + Amaro Montenegro from the Italian Buck to build something unique along the lines of a Bamboo or a Chrysanthemum.

Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Phillip Gruneich
Curator rating
Not yet rated
Average rating
4.5 stars
(9 ratings)
From other users
  • Nice session possibility
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Mixin In Ansley commented on 4/08/2021:

Pitch perfect for what it is: wispy & elegant; if you need a boozy hit go elsewhere. 

Impeachmint

1 1⁄2 oz Bourbon, Four Roses
1 oz Sweet vermouth, Carpano Antica Formula
3⁄4 oz Peach liqueur, Rothman & Winter
3⁄4 oz Tea liqueur (Earl Grey)
1⁄2 oz Simple syrup
2 sli Peach (Del Monte, canned)
2 spg Mint
Instructions

Muddle 10 mint leaves and one peach slice with simple syrup in mixing tin. Add remaining liquid ingredients and shake with ice. Double strain into DOF glass over a large ice sphere or cube. Garnish with mint sprig and peach slice.

Notes

Peach slices were in extra light syrup.

Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Bo Kopynec
Curator rating
Not yet rated
Average rating
Not yet rated
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Deep Midwinter

1 oz Scotch, Monkey Shoulder
1 oz Becherovka
1⁄2 oz Pear liqueur, Rothman & Winter
1⁄2 oz Pear liqueur, St. George (Spiced)
1 Orange peel
Instructions

Stir, strain into old fashioned glass with a large cube or sphere or a Nick & Nora glass.Garnish with an expressed orange swath, and a dehydrated pear slice if you're feeling showy.

Notes

If not using the dry-ish St. George Spiced Pear Liqueur, use standard pear liqueur with a dash of Degroff's Pimento Dram bitters, Ango, etc. Depending on the sweetness of the pear liqueur used, you may want to either bump the scotch up to 1.25 oz or cut the liqueur to .75 oz.

Yields Drink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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Ginger Baker Fizz

1 oz Egg white
3⁄4 oz Lemon juice
2 oz Gin
1⁄2 oz Crème de Cacao
1⁄2 oz Ginger liqueur
1 1⁄2 oz Cream
1 1⁄2 oz Ginger beer (to top)
1 twst Orange peel (as garnish)
Instructions

Dry shake lemon and egg white. Add ice and shake, strain into a Collins and top with ginger beer and garnish.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Rhiannon Enlil
Source reference

http://cocktailvirgin.blogspot.com/2012/07/ginger-baker-fizz.html

Curator rating
Not yet rated
Average rating
Not yet rated
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Conifer Cocktail

3⁄4 oz Pear liqueur
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Maraschino Liqueur
3⁄4 oz Dry vermouth, Dolin
6 dr Spruce Essence (Optional)
Instructions

Stir with ice for 20 seconds, strain into cocktail glass. Cherry garnish.

Notes

Essence is a very strong ingredient used in brewing, and can be considered optional.

History

As far as I can tell, this originates with the folks at Tuxedo No. 2.

Yields Drink
Authenticity
Authentic recipe
Creator
Tuxedo No. 2 (site)
Source reference

https://tuxedono2.com/conifer-cocktail-recipe

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Bracing, like snowflakes in a pine grove.
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Sun & Earth

3⁄4 oz Reposado Tequila (High Proof)
3⁄4 oz Amargo-Vallet
3⁄4 oz Pear liqueur, Rothman & Winter
3⁄4 oz Ginger liqueur, Domaine de Canton
Instructions

Stir, strain into old fashioned glass with a large cube or sphere or a Nick & Nora glass. No garnish, or a dehydrated pear slice for show.

Notes

Used some Agave 99 reposado I got on a cheap closeout, but a similar high proof blanco or repo would work fine (Luchador, Dulce Vida, Don Fulano, etc.). Part of my ongoing "4 parts, equal parts, stirred" series.

Yields Drink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Incredibly well balanced.
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Stranger things #2

1 oz Aquavit
1 oz Rum (cadenhead's classic rum)
3⁄4 oz Dry vermouth
1⁄3 oz Aromatized wine, Tempus Fugit Kina L'Aero d'Or
1⁄3 oz Mirto
Instructions

Rock glass with ice, stir, serve.

Notes

Kind of a Brooklyn according to me, but it's not...

Yields Drink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Shawn C commented on 11/19/2022:

This is a good, bordering on very good, cocktail as written. The components all work together, although the ratios might be tweaked depending on what the imbiber is after. I didn't have Cadenhead rum, so used Appleton Estate Signature Jamaican Rum. I used Ahus Aqvavit, and Tremontis Mirto. I could see boosting the Mirto to 1/2 oz or a little more to accentuate its presence, perhaps backing off on the rum or vermouth by the same increment to compensate for volume (the choice of adjustment would depend on the nature of the rum used.)

Jet Pack

1 1⁄2 oz Apple brandy (I used Laird's Bonded; Calvados would work well too.)
1⁄2 oz Swedish Punsch
1⁄2 oz Aromatized wine, Cocchi Americano (Lillet Blanc is a good choice too.)
1⁄4 oz Mezcal
1⁄4 oz Amer Picon
1 twst Orange peel (As garnish.)
Instructions

Stir with ice, strain into a cocktail glass, and garnish with an orange twist.

Notes

Apple, caramel, smoky agave, tea, and dark orange flavors; a rather Fall-inspired drink.

History

I was inspired by the Rocket from The Pioneers of Mixing at Elite Bars: 1903-1933 book and I made a few ingredient swaps. I held the Swedish punsch and Picon constant, changed brandy to apple brandy and sweet vermouth to Lillet/Cocchi Americano and added mezcal for a smoky note to complement the apple brandy.

Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2018/11/jet-pack.html

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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The Reluctant Saint

1 oz Mezcal
1 oz Byrrh
3⁄4 oz Campari
1⁄4 oz Crème de Cacao
1 ds Absinthe (I utilized 20 drops St. George)
1 twst Orange peel (As garnish)
Instructions

Stir with ice, strain into a rocks glass with a large cube or into a cocktail coupe (*), and garnish with an orange twist.

(*) The drink seemed to fall apart as it diluted so perhaps a warm drink would be preferable than a wet one over time. The recipe was also based off of a room temperature drink, so perhaps up is best.

Notes

Dark cherry, grape, smoky vegetal, chocolate-orange, and quinine-tinged bitter.

History

After entering my Ask the Dust into this database, the combination was still on my mind. I moved that room temperature Scaffa closer to a Mezcal Negroni. While the proportions changed, I did remove the Angostura Bitters and added a slug of Campari in its place. For a name, I took the John Fante theme of the inspiration and named it after one of his screen plays, The Reluctant Saint.

Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2019/11/the-reluctant-saint.html

Curator rating
Not yet rated
Average rating
4 stars
(21 ratings)
From other users
  • Quite nice and different. Did not stir with ice, just added 1 regular ice cube to the drink. Will make it again. — ★★★★★
  • Served it up.
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drinkingandthinking commented on 8/28/2021:

works great with rock - won't dilute if you drink it fast enough!

Biff Malibu commented on 11/29/2021:

Lots of complexity - subbing in Luxardo Bitter for Campari did not detract.

Another Time

1 1⁄2 oz Dark rum, Gosling's
1 oz Pineapple juice
1⁄2 oz Lime juice
1⁄2 oz Coconut cream
1 bsp Cane syrup
Instructions

Shake, strain, lime wheel garnish

Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
Riley Perrin, Attaboy Nashville
Source reference

https://www.youtube.com/watch?v=xtN6YVMAwXY

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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Zachary Pearson commented on 7/19/2020:

Added 1 oz pineapple juice as per the cited link. Thanks,  Zachary

Shawn C commented on 2/28/2024:

Interestingly, the video notes that Riley Perrin's original cocktail called for "Coconut syrup", and what the Educated Barfly actually makes is a sweetened coconut product better described as either a coconut syrup or cream of coconut, rather than coconut cream (which is unsweetened). But he gets the "coconut cream" moniker from Martin Cate (Smuggler's Cove.) I'm putting this comment here as a placeholder while we wrestle with the coconut cream vs. cream of coconut classifications.

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