Shark's Tooth

1 oz Rum, Plantation Grand Reserve 5 year
1 t Cherry Liqueur, Cherry Heering
1 t Maraschino Liqueur, Luxardo
1⁄2 oz Lime juice
1⁄2 oz Pineapple juice
1⁄2 oz Cane syrup
1 oz Rum, Plantation Grand Reserve 5 year (as float)
Instructions

Shake first 6 ingredients. Strain over rocks. Garnish with remaining 1 oz rum.

Notes

This works better as a rocks drink (especially given the float), so I've modified the original recipe in that regard.

Yields Drink
Authenticity
Altered recipe
Source reference

https://punchdrink.com/recipes/sharks-tooth/

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
From other users
  • 4 Stars with Punch recipe: https://punchdrink.com/recipes/sharks-tooth/ Added some Jamaican rum into the mix, along with Plantation OFTD.
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Palpable Apathy

1 oz Rye
1 oz Braulio
1 oz Sweet vermouth
1 ds Lemon bitters
1 twst Lemon peel
Instructions

Add ingredients along with ice to mixing glass, stir, strain into rocks glass over fresh ice, garnish with a twist of lemon

Notes

Based on the Boulevardier, which is a cousin to the Negroni

Yields Drink
Authenticity
Authentic recipe
Creator
David Little, owner/operator of Barnacle in Seattle
Curator rating
Not yet rated
Average rating
4.5 stars
(16 ratings)
From other users
  • 4.5
  • More of a 4.5 for me but didnt have the lemon peel or lemon bitters, which I'm assuming would push it to a full 5
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NeGrogni

1 1⁄2 oz Gin (Extra credit if navy proof (57%))
1 oz Sweet vermouth, Carpano Punt e Mes
1 oz Campari
1 oz White grapefruit juice
1 oz Lime juice
1 oz Ginger syrup
Instructions

Pulse blend with a small handful of ice until almost smooth. Serve in a double old fashioned glass, preferably containing a Navy Grog ice cone. Grapefruit or orange twist.

Notes

This is better than it sounds - trust me!

Picture of NeGrogni
© Proofcocktails.nl 2019
Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Andy Aitken at Proofcocktails.nl
Source reference

http://www.proofcocktails.nl/2019/05/10/negrogni/

Curator rating
Not yet rated
Average rating
Not yet rated
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Orangynal

1 1⁄3 oz Overproof bourbon
3⁄4 oz Campari
3⁄4 oz Amer Picon
3⁄4 oz Maraschino Liqueur
Instructions

Stir, strain, coupe.

Use bourbon over 110 proof.

I personally used 129 proof Bourbon.

Notes

Bourbon and picon turn the mix dryer than it seems.

Bitter end owned by Picon.

Yields Drink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Kampaïneapple

1 oz Overproof bourbon
3⁄4 oz Fernet Branca
1 oz Maraschino Liqueur
3⁄4 oz Pineapple syrup (see note)
1 oz Lime juice
1⁄4 oz Rich simple syrup 2:1
5 lf Thai Basil
1 ds Orange bitters, Angostura
2 ds Bitters, Angostura
Instructions

Shake all ingredients , strain, coupe.

Notes

Used lighter maraschino liqueur than luxardo.

Pineapple molasses:
Roast in pan 5 cardamom pods, 3 cloves, 2 star anise, crushed. Then Add pineapple cut for roasting. Add 7 oz sugar.
Add half cup molasses and 3 oz water.
Let cook 5 minutes muddle pineapple. Strain as you can. Bottle.

Do not blend that was my mistake...

Yields Drink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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  • Santiago — Cuban rum, Maraschino Liqueur, Bitters, Herbal liqueur, Lime juice, Simple syrup
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Bunbury

1 1⁄2 oz Rye, Wild Turkey
3⁄4 oz Chinato
3⁄4 oz Gran Classico
1 rinse Absinthe
1 twst Lemon zest
Instructions

Stir, strain into rinsed coupe, express zest and drop in

History

Inspired by Drunklab's Bomb Squad

Yields Drink
Year
2019
Authenticity
Your original creation
Creator
lesliec
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Kaiser Franz

1 2⁄3 oz Grappa (Barrique)
2⁄3 oz Herbal liqueur, Killepitsch
2 dr Bitters, Angostura
1 twst Orange peel
Instructions

Stir with ice in the mixing glass, then strain into the Martini cup and decorate with the orange zest (or lemon).

History

Dedicated to the great Franz Beckenbauer

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

3⁄4 oz Suze
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Lime juice
Instructions

Shake, strain into a coupe.

Notes

Amazed by the industry sour recipe of the website, having a drink in Barlone bar, a place we used to go for cheap nights, i talked to the barman about the recipe.
Intrigued he wanted to try but had no fernet and switch for what he had on hand: Suze.

With very good Result.
The mix was balanced and savoury with strong flavors without chartreuse overpowering.

Yields Drink
Year
2019
Authenticity
Altered recipe
Source reference

Barlone bar, France, Paris

Curator rating
Not yet rated
Average rating
4 stars
(19 ratings)
From other users
  • Gentian candy
  • Good - those who like bitter cocktails will particularly enjoy this. I've tried this adding some saline and fresh ginger both I feel enhance it.
  • 4.5 if I could. Fantastic, though a little sweet. might go lighter on the simple next time.
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Pangolindo commented on 12/28/2019:

I swapped little by little the simple syrup, because in fact the drink do not need it.

I also moved to lime juice instead of lemon and have it shaken instead of stirred.

Seems it's even better like that.

Pangolindo commented on 1/27/2020:

I've removed the simple (not necessary)  and replaced lemon juice for lime.

I really think it is a better version of the drink.

applejack commented on 1/28/2020:

Tried the three parts, equal parts version as now listed (lime, no simple).  Balanced & herbaceous with a moderately bitter finish; the 'treuse and Suze play off each other quite nicely.  Pretty small with 3/4 oz across the board, I'd either go 1/2 oz each for a composed shot or 1 oz each for a (smallish) sour cocktail.

Zachary Pearson commented on 1/30/2020:

I've been working on milk clarifying cocktails like punch. If you warmed an ounce of milk in a small pitcher then poured the ingredients in, it would curdle. Strain that through a damp Chemex filter in the refrigerator for a couple of hours and it's not only stable but it does cool things to flavors and textures.  Thanks,  Zachary

Pisse Tafia

1 1⁄2 oz Martinique Rum, Clément (Blanc Première canne)
1⁄2 oz Herbal liqueur (Élixir d'Armorique Warenghem)
1 oz Cider (Fermier brut)
3⁄4 oz Lime juice
1⁄2 oz Cane syrup
3 ds Bitters, Dale DeGroff's Pimento Bitters
Instructions

Shake with ice, strain, serve in a Tiki mug. Garnish with dried pimento (ed. note - aka allspice) and apple.

Notes

Substitute for Elixir d'Armorique: Yellow Chartreuse.
Optional: a float of Lambig (Calvados) to make the drink stronger.

History

"Tafia" is an old word for rum in French, an inferior rum made especially from molasses or distilled sugarcane juice in the West Indies. Pisse tafia was the nickname of a corsair.

Picture of Pisse Tafia
Yields Drink
Year
2019
Authenticity
Your original creation
Creator
David Tiki Shake
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Tidbit

1 1⁄2 oz Light rum, Plantation 3 Star
1⁄2 oz Genepy, Dolin Genepy des Alpes
1⁄2 oz Falernum, Velvet Falernum
1⁄2 oz Lime juice
1 ds Absinthe, Kübler
Instructions

Shake with ice and strain into a rocks glass.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Kenny Belanger - Kirkland Tap & Trotter
Source reference

http://cocktailvirgin.blogspot.com

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Probably closer to a 4.5 for me. I made it with cruzan aged light rum because that's what I had. The ansinth really holds it together beautifully.
  • Light, sweet, mild herbal
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