Velvet Mafia (Taïwan connexion #5)

1 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Falernum, Velvet Falernum
1⁄2 oz Averna
1 oz Lime juice
1 ds Bitters, Angostura Orange
1 spg Rosemary
Instructions

Shake, strain in chilled coupe, burn slightly rosemary sprig (cut to fit inclined in the coupe). Serve.

Notes

The drink was really good,
With chartreuse front and a lot of spice. I did not get the proportions.
The drink served was quiet sweet but rosemary burnt scent balanced a bit the sweet perception.

I think the ratio was equal parts or approaching.

I uped lime, decreased Averna since Chartreuse was front and decreased falernum.

History

Taïwanese cocktails seems to be quiet sweet. Very difficult to find drier drinks. Even when you ask for something not too sweet.

Their palates seem to be accustomed to very sweet desserts and drinks (shaved ice with fruits and syrups, bubble teas, etc...)

Yields Drink
Year
2019
Authenticity
Altered recipe
Source reference

Mud cocktail bar, Taïwan, Taipei.

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  • Elder Monk — Gin, Elderflower liqueur, Bénédictine, Herbal liqueur, Lemon juice, Lemon peel
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Friday Surprise

1⁄2 oz Rum
1⁄2 oz Jägermeister
1⁄2 oz Bianco Vermouth, Martini & Rossi
1⁄2 oz Campari
Instructions

Place cubed ice into a shaker, add ingredients, strain into a glass.

Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Yuriy Shalak, MD, USA
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Juke Cup

1 1⁄4 oz Falernum (Brovo (see note))
1 oz Rhum Agricole (high proof)
1 oz Lime juice
1 oz Honey syrup (1:1)
1 sli Cucumber
3 oz Ginger beer (to top)
1 sli Pineapple (as garnish)
2 sli Cucumber (as garnish)
Instructions

Muddle cucumber with juice and syrup. Add remaining ingredients, stir. Top with ginger beer and garnish.

Notes

Ed note - There's no way around the BroVo Falernum which is 70 proof and full of non-standard ingredients.

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Danny Shapiro
Source reference

https://imbibemagazine.com/juke-cup-cocktail/

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Zachary Pearson commented on 9/20/2019:

Curated this - removed fresh from lime juice, we know. Rewrote instructions and removed picture to avoid copyright. Added the note specifying the BroVo Falernum.  Thanks,  Zachary

The Last Sword

1 oz Añejo rum
1 oz Herbal liqueur, Green Chartreuse
1 oz Falernum
1 oz Lime juice
3 ds Bitters, Angostura
Instructions

Shake all but bitters on ice then pour into crushed ice filled glass and top with bitters.

Picture of The Last Sword
Yields Drink
Authenticity
Unknown
Creator
u/cocktailculture
Source reference

https://www.reddit.com/r/cocktails/comments/aoyojr/the_last_sword/

Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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Rummy Plum

1 oz Umeshu
3⁄4 oz Gin
3⁄4 oz Jamaican rum
1⁄4 oz Kirschwasser
1⁄2 oz Lime juice
Instructions

Shake and strain. Garnish with ume plum from umeshu and stemless rainier cocktail cherry.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Luck Be a Lady

2 oz Rye, High West Double Rye
3⁄4 oz Bigallet China-China
1⁄2 oz Rich demerara syrup 2:1
2 ds Chocolate bitters, Fee Brothers Aztec Chocolate
1 rinse Islay Scotch, Lagavulin 16
Instructions

Spritz or rinse a rocks glass with the Scotch and then add a large block of ice. Stir the remaining ingredients in a mixing glass and strain into the prepared glass, then add one final spritz of Scotch over the finished cocktail.

Notes

Fearing it would be too sweet, I only used about 1/2 tsp of Demerara syrup, which was plenty for my palate. Might omit the syrup altogether next time, as I prefer most cocktails on the drier side.

Yields Drink
Authenticity
Authentic recipe
Creator
Lisa Carrington
Source reference

https://www.cocktailmavenaz.com/blog/2017/12/20/luck-be-a-lady

Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
From other users
  • Lots of possible variations: cardamom bitters, cardomaro, fernet
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Mellow Mocha

1 1⁄2 oz Brandy, Lustau Brandy de Jerez Solera Reserva
1⁄2 oz Coffee liqueur, Kahlua
1⁄2 oz Crème de Cacao
1⁄4 oz Fernet Branca
1⁄2 oz Licor 43
2 ds Aztec Chocolate bitters, Fee Brothers
Instructions

Stir, strain, up

History

A take off on Natalie Weizenbaum's original creation the "Crystal Mocha"

Yields Drink
Year
2019
Authenticity
Unknown
Creator
me
Source reference

https://kindredcocktails.com/cocktail/crystal-mocha?f=61

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

1 1⁄2 oz Jamaican rum
3⁄4 oz Suze
3⁄4 oz Bianco Vermouth
1 t Pineapple liqueur, Giffard
1 twst Lemon peel (as garnish)
Instructions

Stir with ice, strain, rocks glass, one large cube, garnish

Notes

Raised by Wolves’ house rum is equal parts Appleton Estate Reserve and Two James Spirits Doctor Bird

Yields Drink
Authenticity
Authentic recipe
Creator
Erick Castro, Raised by Wolves, San Diego, CA
Source reference

https://imbibemagazine.com/raised-by-wolves-cocktail-dreadlock-holiday/

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
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Robbyfresh commented on 9/15/2019:

Replaced the Doctor Bird with S&C. Don’t know how accurate that is. Also used a pineapple syrup in place of the liqueur. Very nice even with these changes. 

Craig E commented on 9/15/2019:

Curated to add link and specify the garnish per link. 

Oolong apple punch

2 oz Rum, Havana Club 7 (Oolong tea infused)
3⁄4 oz Apple juice, Granny Smith (Clarified)
1⁄3 oz Falernum
1⁄2 oz Beer Syrup (Lager)
1 oz Lemon juice
3⁄4 oz Egg white
Instructions

Dry shake, shake with ice, strain, serve in a large tea bowl. Grated nutmeg on top.

Notes

The drink should have strong tea notes.
Taste the infused rum after 24h. If too light :
Replace former tea by new one and let infused a bit more.

Lager syrup: equal parts lager and white sugar. Low heat/water bath. Ready.

Very nice drink. Tea, bitter, sour.

History

Still in Taïwan for one week...

Yields Drink
Year
2019
Authenticity
Altered recipe
Creator
TCRC cocktail bar, Taïwan, Tainan.
Curator rating
Not yet rated
Average rating
Not yet rated
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Himalaya

1 1⁄2 oz Cognac, Hennessy
1 oz Mango juice
1⁄2 oz Lemon juice
1⁄4 oz Orgeat
1⁄4 oz Water
1 ds Bitters, Bittermens Xocolatl Mole
Instructions

Shake with ice and fine strain to a coupe glass.

Notes

Tastes like a spicy and cinnamon-heavy mango lassi.

History

Fun story: this one was my entry to the Brazilian Bacardi Legacy. I failed to make the top 10, but I decided to give this one another go. The original used Bacardi Añejo, but while I was experimenting, I picked a bottle in the dark thinking it was Angostura 7, but I ended up with a brandy. I made the cocktail and thought it was great, prouded myself that all I needed was a better rum. Once I realized that I used brandy I couldn't get it out of my head. Original recipe also used 2 dashes of Angostura to simulate the spiciness from mango lassi, I replaced it for Bittermen's Xocolatl Mole bitters because I thought the combination matched better (chocolate + mango is a good combo, I almost swapped orgeat for chocolate liqueur). I also included a tad of water because the outcome was too thick to be normally strained, this initial dilution allows a better pour without ruining the wonderful mouthfeel.

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