Devil's Daiquiri

1 1⁄2 oz Puerto Rican Rum, Bacardi (1909 Superior Heritage)
1⁄2 oz Ancho Reyes chile liqueur
3⁄4 oz Pineapple juice
1⁄2 oz Coffee syrup
1 oz Lime juice
Instructions

Shake all ingredients with ice for 15 seconds, strain into coupe. Either no garnish, or garnish with lime twist or lime wheel.

Notes

I originally used Bacardi 1909 Superior Heritage for this, which is 89 proof. That was a limited edition release and I believe no longer available, so use another higher proof white rum (such as Diplomatico Planas) if available.
For the coffee syrup, I mixed equal parts Aeropress coffee (between a French press and espresso in strength) with demerara sugar.

History

Part of my 2015 "Daiquiri-palooza" of weekly daiquiri riffs for an entire year.

Yields Drink
Year
2015
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Honestly, wasn't really that devilish.
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Bohemia

1⁄4 oz Maraschino Liqueur, Luxardo
1⁄2 oz Aquavit, Krogstad
1 oz Bianco Vermouth, Dolin
1 1⁄2 oz Genever, Bols
1 twst Lemon peel (as garnish)
Instructions

Stir; strain; up; garnish

Yields Drink
Authenticity
Authentic recipe
Creator
Leo Robitschek, NoMad, New York, New York (USA)
Source reference

The NoMad Cocktail Book, p. 67

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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Berry Dangerous Fix

3 Strawberry (one for garnish)
4 dr Orange flower water
1⁄4 oz Campari
3⁄4 oz Lemon juice
3⁄4 oz Cane syrup
1 1⁄2 oz Aquavit, Krogstad
Instructions

Muddle two strawberries, add other ingredients and shake. Strain into crushed-ice-filled DOF. Top with more crushed ice and a strawberry.

Notes

Danger suggests Tristar strawberries.

Yields Drink
Authenticity
Authentic recipe
Creator
Jane Danger, NoMad, New York, New York (USA)
Source reference

The NoMad Cocktail Book, p. 64

Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
From other users
  • Bomber summer drink.
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Monferrato

1 oz Aromatized wine, Cocchi Americano
1⁄2 oz Triple sec, Combier L'Original Liqueur D'Orange
6 ds Bitters, Angostura
6 ds Peychaud's Bitters
2 oz Champagne
1 twst Orange peel (expressed and discarded)
Instructions

Stir all but champagne; strain into flute and top with champagne; express orange oils atop.

Yields Drink
Authenticity
Unknown
Creator
Leo Robitschek, NoMad, New York, New York (USA)
Source reference

The NoMad Cocktail Book, p. 48

Curator rating
Not yet rated
Average rating
Not yet rated
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Haymarket

3 sli Cucumber (1 for muddling, 1 for normal garnish, and 1 whole-length slice for lining glass)
3⁄4 oz Simple syrup
3⁄4 oz Lemon juice
1 oz Suze
2 oz Pale Ale
Instructions

Wrap the long cuke slice around the interior of a highball in a spiral and add ice and beer. In a tin muddle another slice with simple, juice, and Suze. Shake and strain, and garnish with last cuke.

Yields Drink
Authenticity
Authentic recipe
Creator
Leo Robitschek, NoMad, New York, New York (USA)
Source reference

The NoMad Cocktail Book, p. 42

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Old Painless is Waiting

1 1⁄2 oz Light rum (Overproof; I used Privateer Tres Aromatique)
1 oz Coconut Water
3⁄4 oz Lime juice
1⁄2 oz Pineapple syrup
1⁄4 oz Curaçao (I used Pierre Ferrand Dry, but any good curacao or triple sec will do)
6 dr Absinthe (Subsitute Herbsaint or pastis)
1 pn Nutmeg (As garnish)
Instructions

Shake all but the nutmeg with ice, strain into a cocktail coupe, and garnish with freshly grated nutmeg.

Notes

The result is a lot more ethereal and closer to a Daiquiri than the classic Painkiller.

History

Inspired by my fresh batch of pineapple syrup, a recent purchase of coconut water, and Paul McGee's preference to remove orange juice from his tiki drinks at Lost Lake and sub in curacao.

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

https://cocktailvirgin.blogspot.com/2019/08/old-painless-is-waiting.html

Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
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Quetzal

1 1⁄2 oz Mezcal
3⁄4 oz Grapefruit juice
1⁄2 oz Lime juice
3⁄8 oz Campari
3⁄8 oz Cinnamon syrup
1 ds Peychaud's Bitters
Instructions

Shake with ice, strain into a cocktail coupe, and garnish with a grapefruit twist or lime wheel.

Notes

I was inspired by Don's Mix (grapefruit + cinnamon) and how well Campari works with cinnamon as well as grapefruit. The 3/8 oz measurements might seem odd, but the concept was to create a grapefruit-Campari-cinnamon syrup cordial so the drink build would be 1.5, 1.5, 0.5, 1 dash.

History

Created for the La Brasa menu winter menu.

Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Frederic Yarm, La Brasa, Somerville, MA
Source reference

https://cocktailvirgin.blogspot.com/2019/10/quetzal.html

Curator rating
Not yet rated
Average rating
4.5 stars
(16 ratings)
From other users
  • A solid, Autumn/Winter mezcal cocktail to cover cravings for a Naked & Famous, especially if you do as the author suggests and make a cordial to reduce the number of touches. With how little cinnamon syrup there is, opt for syrup recipes with a stronger cinnamon flavor. — ★★★★
  • So fucking good
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johnnymogz commented on 3/12/2022:

Excellent cocktail. Fresh, bitter, smoky, and balanced.

Hurray Cocktail

1 2⁄3 oz Rum, Angostura 5 Year
1 oz Sweet vermouth (Lustau)
1⁄3 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄3 oz Amaro, Amaro di Angostura
2 ds Bitters, Angostura Orange
Instructions

Stir, strain to coupe and garnish with 3 coffee beans.

Yields Drink
Year
2019
Authenticity
Authentic recipe
Creator
Gunter Sarfert
Source reference

http://mixologynews.com.br/receitas/angostura-global-cocktail-challenge…

Curator rating
Not yet rated
Average rating
4.5 stars
(13 ratings)
From other users
  • Subbed in Eda Rhyne’s amaro — ★★★★★
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Artur B commented on 2/26/2023:

Superb texture. Smooth as silk. Ideal balance. With really sweet and bold vermouth reduce to 2/3.

Wings

1 oz Amaro, Amaro di Angostura
1⁄3 oz Lime juice
3 oz Ginger ale, Fever Tree
4 ds Bitters, Angostura Orange
2 ds Bitters, Angostura
Instructions

Fill highball with ice. Add ingredients and slightly mix them all. Garnish with orange peel.

Notes

Latin america winner for Angostura Global Cocktail Challenge 2020

Yields Drink
Year
2019
Authenticity
Unknown
Creator
Gustavo Ferreira Costa
Source reference

http://mixologynews.com.br/receitas/angostura-global-cocktail-challenge…

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Halfy

3⁄4 oz Clairin, Sajous
3⁄4 oz Bourbon, Knob Creek
1⁄3 oz Ramazzotti
1⁄3 oz Campari
2 dr Bitters, Angostura
1 ds Herbal liqueur, Elixir Vegetal de la Grande Chartreuse
Instructions

Rock glass, ice, stir, twist lemon over glass, discard, serve.

Yields Drink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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