Growing Envy

1 oz Cynar
1 oz Herbal liqueur, Izarra
1 oz Lime juice
1⁄4 oz Simple syrup (Chinotto, see note)
1 sli Cucumber (Thin)
1 sli Green bell pepper (Thin)
Instructions

Shake, strain, coupe

Notes

Chinotto syrup: Small bottle of chinotto soda+ same part cane sugar, low heat, bottle.

Yields Drink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
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  • The Deaf — Herbal liqueur, Cynar, Lime juice, Rich simple syrup 2:1

Old Bay Ridge

1 oz Rye, Rittenhouse
1 oz Aquavit, Linie
1 cube Sugar cube
2 ds Bitters, Angostura
1 twst Lemon peel
Instructions

Dash bitters over sugar cube in a rocks glass, muddle, add spirits and ice, stir, garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
David Wondrich
Source reference

https://cocktailsandcologne.wordpress.com/2013/04/08/the-old-bay-ridge-…

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Used Aalborg and a Demerara cube. Tastes like you’d expect but better!
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Manzanilla Old Fashioned

2 oz Manzanilla sherry
1⁄4 oz Vanilla syrup
2 ds Celery bitters
1 twst Orange peel
Instructions

Stir, strain, rocks glass, one large cube. Garnish with orange twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Nico de Soto, Mace, New York City
Source reference

Day Drinking by Kat Odell, p. 191

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Not yet rated
Average rating
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Pétanque

2 1⁄2 oz Fino sherry
1 oz Amaretto
2 ds Peychaud's Bitters
1 ds Absinthe (as float)
1 Maraschino cherry (as garnish)
Instructions

Stir, strain, float absinthe, garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Andrew Bohrer, Mistral Kitchen, Seattle
Source reference

https://cocktailcollective.com.au/recipe/petanque-cocktail/

Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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louBD commented on 9/06/2021:

Slightly weird, although my sherry is rather old, and I'm using a poor excuse for homemade amaretto. Very nice though, lingering evolution. Sweet almond underlain by the bitter sherry. It almost tastes like chocolate.

Spiced Pineapple Daiquiri

2 oz Pineapple rum, Plantation Stiggins' Fancy
3⁄4 oz Falernum, Velvet Falernum
1 bsp Allspice Dram, Bitter Truth
1 oz Lime juice
Instructions

Shake all ingredients with ice for 15 seconds, strain into coupe. Garnish with lime twist or lime wheel.

Yields Drink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Peridot

1 1⁄2 oz Gin
3⁄4 oz Dry vermouth, Dolin
3⁄4 oz Herbal liqueur, Green Chartreuse
2 ds Orange bitters
Instructions

Stir ingredients with ice and strain into a cocktail coupe. No garnish.

Yields Drink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Try with green Chartreuse — ★★★★
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Damasco

1 1⁄2 oz Añejo tequila
1⁄2 oz Añejo rum
3⁄4 oz Sweet vermouth
1⁄4 oz Apricot liqueur
2 ds Bitters, Angostura
Instructions

Stir; strain; big rock.

Notes

Tools: mixing glass, barspoon, strainer
Glass: rocks

History

From Phoenix bartender.

Yields Drink
Authenticity
Authentic recipe
Creator
Blaise Faber, Tratto, Phoenix, Arizona (USA)
Source reference

http://imbibemagazine.com/damasco-aged-tequila-cocktail/

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Craig E commented on 7/01/2019:

Curated: paraphrased instructions to avoid copyright infringement. 

Suggested brands from the creator: Azuñia, Cana Brava 7, Carpano Antica, Giffard apricot.

drinkingandthinking commented on 7/01/2019:

Odd flavor profile... strangely miny... Not bad, but I'm guessing this would taste very different depending on the specific spirits. I used Espolon anejo whiskey barrel aged tequila, Clement select barrel rhum, punt e mes, and Rothman & Winter apricot. I'm sure that a "real" vermouth would make it less bitter and more enjoyable. Also the tequila I used is kinda specific.

Sunbeams Through The Forest Trees

3⁄4 oz Gin, Fords
3⁄4 oz Gin, St. George Terroir
1 oz Zirbenz Stone Pine Liqueur
1⁄2 oz Suze
1⁄2 oz Aromatized wine, Cocchi Americano
1 Grapefruit peel
Instructions

Stir, strain into old fashioned glass with a large cube or sphere. Garnish with a grapefruit swath.

Yields Drink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
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subspot commented on 2/18/2021:

Not an easy drinker, intense and lovely piney drink, the cochi pairs very well with the Zirbenz.

louBD commented on 9/08/2021:

Great sipper. The grapefruit informs the flavor profile nicely. Bracing yet delicious, a very nice combination.

The Legend Continues

1 oz Dark rum
1 oz Coffee liqueur, St George Firelit
3⁄4 oz Orange juice
1⁄2 oz Orgeat
1 Whole egg
3 Coffee bean (As garnish)
Instructions

Dry shake, shake, coupe, garnish.

Yields Drink
Year
ca. 2015
Authenticity
Authentic recipe
Creator
Trey Jenkins, Péché, Austin
Source reference

http://imbibemagazine.com/the-legend-continues-cocktail/

Curator rating
Not yet rated
Average rating
5 stars
(4 ratings)
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Monsieur Big Thyme

3⁄4 oz Gin, The Botanist
3⁄4 oz Elderflower liqueur, Edinburgh Gin
1⁄2 oz Fleur de Thym, Bigallet
1⁄4 oz Honey syrup
3⁄4 oz Lemon juice
Instructions

Shake over ice and strain into a chilled coupe

Notes

Herbal and floral, and overall very French tasting. The Bigallet Thyme liqueur is not as sweet as you'd expect, so the honey syrup helps sweeten and balance out the strong thyme flavor.

History

I tried this first with even parts gin, elderflower, thyme, lemon and it was way too thyme-y, like an over-seasoned beef stew. A thyme bomb, if you will. Cutting the liqueur with honey syrup helped but I'm still tweaking the proportions.

Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Minnifer Burns
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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