Smoke on the beach

1 1⁄2 oz Speyside Scotch
3⁄4 oz Sweet Marsala, Florio
3⁄4 oz Orange juice
2 ds Grapefruit bitters
Instructions

Shake and pour into chilled cocktail glass.

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Unknown
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Funky Kong

1 oz Barbados Rum, Plantation 5 Year
1⁄2 oz Jamaican rum (I used Doctor Bird's. The funkier the better.)
1⁄2 oz Islay Scotch, Laphroaig
3⁄4 oz Lime juice
3⁄4 oz Crème de Banane, Tempus Fugit
1⁄4 oz Fernet Vallet
1 t Falernum, Velvet Falernum
1 pn Salt
Instructions

Toss everything into a shaker with ice and shake thoroughly. Serve in a tall tiki glass over ice with a straw,

Notes

You can tweak the spirit ratios to your preferences. I tend to pour a little heavy on the Rums and a little light on the Scotch.

History

I noticed that all three of these spirits (Plantation 5-Year, Doctor Bird, Laphroaig) had interesting, unique banana flavors, so I wanted to come up with a cocktail that tied together and highlighted those delicious tropical qualities. After a few failed attempts, I got the cocktail's balance just right. The Funky Kong was born.

YieldsDrink
Authenticity
Your original creation
Creator
Cliff Mathieson, San Luis Obispo, CA
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Average rating
4.5 stars
(4 ratings)
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  • Mexican Velvet — Reposado Tequila, Mezcal, Falernum, Lime juice, Pineapple syrup
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San Francisco

1 oz Sloe gin
1 oz Sweet vermouth
1 oz Dry vermouth
2 ds Bitters, Angostura
2 ds Orange bitters
Instructions

Stir. Up. No garnish.

Notes

Original calls for 1 dash each of Angostura and orange bitters, and a cherry garnish. The recipe I first saw uses 2 dashes of each, which I think adds to the complexity of the drink.

History

Originally in the Cafe Royal Cocktail Book from 1937.

YieldsDrink
Year
1937
Authenticity
Altered recipe
Source reference

https://thebolditalic.com/so-there-s-a-san-francisco-cocktail-the-bold-…

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Average rating
4 stars
(2 ratings)
From other users
  • Mostly vermouth. Tastes mostly of vermouth.
  • Try Carmina gin.
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Ru-Pear

1 1⁄2 oz Vodka
1 oz Pear liqueur, Merlet
3⁄4 oz Lime juice
Instructions

Shake over ice. Double strain in chilled cocktail glass.

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Authenticity
Unknown
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Average rating
2 stars
(1 rating)
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  • Dammit, Jen! — Blanco tequila, Tamarind syrup, Lemon juice
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Hallowed Tea Thy Name

1 part Egg white
2 oz Gin, Malfy (Malfy con limone)
1⁄2 oz Aperol
1⁄2 oz Cinnamon syrup (Cinnamon and black tea syrup)
1⁄4 oz Amaro, Vecchio Amaro del Capo
3⁄4 oz Lemon juice
2 ds Bitters, Fee Brothers Orange
1 pn Smoked Salt
5 spg Mint
Instructions

Dry Shake all ingredients, then shake over ice. Double strain into chilled cocktail glass. Garnish with bitters and mint

Notes

Cinnamon and black tea syrup: 2:1 syrup with cinnamon sticks (1 quart sugar, .5 quart water to 5 sticks cinnamon). Steep black tea (I used Kentucky bourbon black tea) for 2 minutes while syrup is still hot.

Picture of Hallowed Tea Thy Name
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Authenticity
Your original creation
Curator rating
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Cucumber, Salt & Smoke

1 sli Cucumber (1" slice, chopped)
1 oz Pisco
1 oz Mezcal
1 oz Lemon juice
1 oz Simple syrup
1 pn Salt
1 Egg white
3 dr Peychaud's Bitters (as garnish)
Instructions

Muddle cucumber, add other ingredients, dry shake, shake with ice, double strain into coupe, dot with bitters.

Notes

Foregoing the egg white (and dry shake) is an option.

Picture of Cucumber, Salt & Smoke
YieldsDrink
Year
2012
Authenticity
Authentic recipe
Creator
Linden Pride, Food & Wine
Source reference

https://www.foodandwine.com/recipes/cucumber-salt-and-smoke-cocktails-2…

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • cut the simple, daiq ratios or look up some type of sour with egg white.
  • Largish volume. Accessible, fresh. Might be worth trying without the egg white, as this was maybe a touch too rounded off.
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Somewhere in Time

1 oz Gin, Nikka
1 oz Sweet Marsala, Florio
1 oz Amaro (Greenbar Grand Hops)
1 twst Orange peel (As garnish)
1 twst Grapefruit peel (As garnish)
Instructions

Stir and pour into chilled cocktail glass or over a large rock. Express peels and garnish.

YieldsDrink
Year
2018
Authenticity
Your original creation
Creator
Jesse Medlong
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
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Rooty Cane

3⁄4 oz Navy strength rum, Smith & Cross
1⁄2 oz Pineapple rum, Plantation Stiggins' Fancy
3⁄4 oz Pineau des Charentes
3⁄4 oz Suze
1⁄4 oz Maraschino Liqueur
2 ds Peychaud's Bitters
Instructions

Loooooong stir, strain, coupe

Notes

Rum, Suze, and more rum,
mellowed by Pineau and maraschino

YieldsDrink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Will make with Salers next time as slightly harsh start. 

Prickly Cushion

2 oz Blanco tequila
1⁄2 oz Milk (Clarified with citric acid, lemon strength)
1 sli Serrano (Small slice, maybe 5mm)
1⁄2 oz Rich simple syrup 2:1 (Muscovado sugar)
1 ds Bitters, Angostura
1⁄2 ds Black pepper tincture
Instructions

Muddle serrano pepper with tequila and whey; add remaining and shake; serve up.

YieldsDrink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
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Tropic of Capricorn

1 bsp Scotch (Very smoky and peaty,as rinse)
1 1⁄2 oz Brandy (Guasca Feijoa)
3⁄4 oz Falernum, Velvet Falernum
1⁄2 oz Fino sherry
3⁄4 oz Lime juice
2 ds Bitters, Fee Brothers Orange
1 Feijoa (as garnish)
Instructions

Rinse cocktail glass with scotch. Skewer two halves of feijoa back together and place across glass. Shake other ingredients then strain over feijoa garnish.

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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