Stars Align

2 oz Japanese Whisky, Nikka Coffey Grain
1 oz Umeshu (I use Choya brand)
5 dr Pomegranate molasses
3 ds Bitters, Angostura
Instructions

Mix all ingredients without ice until pomegranate molasses fully dissolves, then serve over a big cube in a rocks glass

Notes

Umeshu and Nikka whiskey go together like butter and bread. A little added sweetness and tartness from the pomegranate molasses takes the combination to the next level (you can add more of the molasses if you prefer a more tart drink)

Yields Drink
Authenticity
Your original creation
Creator
Cliff Mathieson, San Luis Obispo, California
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
From other users
  • Made with a homemade white rum based umeshu. I'd strongly recommend a full barspoon of pomegranate molasses. Also stir w/ ice before serving but after dissolving pomegranate. (4.5★)
  • Very subtle. And drinkable. Used 7 drops of pomegranate molasses & Crude bitterless marriage bitters. — ★★★★★
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Prizzly Bear

1 oz Mezcal, Del Maguey Vida
1⁄4 oz Allspice Dram
1 rinse White Crème de Menthe
1 twst Orange peel (expressed and discarded)
Instructions

Serve as cold as possible, with as little dilution as possible.

Freshly rinse a Nick & Nora or sherry glass with the creme de menthe and express orange oil.

Notes

Works best if you make/have a sharp, peppery allspice dram and a perky white creme de menthe (spearmint + peppermint + orange mint)

History

A humorous mashup of the classic Polar Bear and the Nannie Dee.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Randy Wong, Clio, Boston, MA
Curator rating
Not yet rated
Average rating
Not yet rated
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No similar cocktails found.
waitiki commented on 10/15/2019:

I'm catching up, posting old cocktails from nearly a decade ago. Have made many of them recently and they feel like old friends. 

Lady Liberty

2 oz Gin, St. George Terroir
1⁄2 oz Lemon juice
1⁄4 oz Apricot liqueur, Merlet
2 ds Grapefruit bitters, Bittermens Hopped Grapefruit Bitters
Instructions

Shake & strain into a coupe

History

Inspired by the Resolute Cocktail 1937

Yields Drink
Year
2011
Authenticity
Unknown
Creator
Randy Wong, Honolulu, HI
Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
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Domaine Daiquiri

2 oz Haitian Rum, Barbancourt white
1⁄2 oz Lemon juice (Centrifuge-clarified lemon preferable)
1⁄2 oz Lime juice (Centrifuge-clarified lime preferable)
1⁄2 oz Cinnamon syrup
3 ds Bitters, Angostura Orange
Instructions

Shake with ice; double strain. Garnish with orange & lime twists.

History

Inspired by Mariano Licudine's Derby Daiquiri.

Yields Drink
Year
2010
Authenticity
Your original creation
Creator
Randy Wong, Clio, Boston, MA
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Increase cinnamon syrup to 0.75 oz
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Mild impro

3 oz Rye (Jack Daniel's)
3⁄4 oz Pastis (Bardouin)
1 t Lavender Honey Syrup
Instructions

Dilute honey in rye and pastis. Long stir with ice, strain in coupe.

Yields Drink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails

The Beachy Irishman

1 1⁄2 oz Irish whiskey, Jameson
1⁄2 oz Triple sec
1⁄2 oz Orgeat
1⁄2 oz Pineapple juice
1⁄2 oz Lemon juice
2 ds Orange bitters
3⁄4 oz Egg white
Instructions

Do a dry shake then shake vigorously with ice

Picture of The Beachy Irishman
Yields Drink
Authenticity
Unknown
Source reference

https://www.reddit.com/r/cocktails/comments/chnlu3/the_beachy_irishman/

Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
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HallA commented on 10/15/2023:

It's a very decadent sour.. a little sweet for my tastes though it's pleasant and balanced.

Somewhere Noon

1 1⁄2 oz Rye, Bulleit
1 1⁄2 oz Blended Scotch, Grant and Sons
1⁄2 oz Absinthe
1⁄2 oz Meyer lemon juice
2 ds Peychaud's Bitters
1 cube Sugar cube
Instructions

Crush sugar with Peychaud’s in highball glass. Add iced booze, stir with perfumed cherry

Notes

“ohmigosh
like drinking chemicals”
(my spouse)

History

Thanks, Don!

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • better with a mixing Islay (TJ’s Finlaggan!) or at least JWBlack for its Talisker
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Diesel Daiquiri

1 1⁄2 oz Demerara Rum, El Dorado 8
1⁄2 oz Virgin Islands Rum, Cruzan Blackstrap
1⁄2 oz Ginger liqueur, Stirrings
1⁄4 oz Falernum, B.G. Reynolds
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

Stirrings appears to no longer be available (it had a stronger ginger flavor and was considerably cheaper than Domaine de Canton), sub with a strong ginger liqueur or use .25 oz ginger syrup. I've also made this with .25 oz ginger syrup and .5 oz Velvet Falernum.

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
(3 ratings)
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Corpse Carré

1 1⁄2 oz Cognac
3⁄4 oz Apple brandy
3⁄4 oz Sweet vermouth
1⁄4 oz Bénédictine
2 ds Peychaud's Bitters
1 twst Lemon peel (as garnish)
Instructions

Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.

Notes

Elegant fruity accented with herbal, and spice.

History

While at Nahita in Boston, I discussed how the Corpse Reviver #1 from the Savoy was a bit of a dud and lost out to the CR#2. A previous conversation was how the Saratoga Cocktail got new life with Peychaud's and Benedictine in the Vieux Carré. So I mashed up the CR#1 with those two herbal elements to make the CR#1 less flat.

Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Frederic Yarm, Nahita, Boston, MA.
Source reference

https://cocktailvirgin.blogspot.com/2018/12/corpse-carre.html

Curator rating
Not yet rated
Average rating
4.5 stars
(24 ratings)
From other users
  • Smooth and sophisticated. Kind of interesting unexpected nuttiness on the finish. Didn't entirely solve the flatness problem for me though.
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lesliec commented on 5/23/2022:

Another superb creation by the House of Yarm! Although, were I feeling brave, I might suggest Vieux Corpse as a more ... interesting name.

Shawn C commented on 3/15/2024:

This is a very nice cocktail. I am considering some curation to better match the original with a designation of Calvados rather than a non-regional apple brandy. (I am fond of both Busnell Calvados and Lairds Apple Brandy, but they impart somewhat different character to cocktails--a good Calvados has more of a more smooth cognac/apple character, while a poor Calvados is somewhat harsh and curb-stomped by Lairds in my experience.) Similarly, I am considering a note for Cocchi di Torino vermouth as recommended here, since it is the original link. Cocchi is somewhat distinctive (but not quite unique) in its raisin/cacao profile.

I will hold off to consider what others have tried and found appealing for this popular cocktail, and to hear Frederic Yarm's input since he originally posted this, his own creation, in the current more generic form. (I stuck to his original site recipe as best my liquor stock would allow.)

yarm commented on 3/15/2024:

Being overly specific deters folks from trying it, and specific brands won't change the overall direction, concept, and balance. I would probably make this drink right now with Laird's (there was a time when it was hard to get in liquor stores, so I used Calvados a lot more). And most places and home bars generally only have one sweet vermouth. I don't recall what my work bar had at the time for apple brandy, and that could've affected what I reached for when I got home.

Fall Enzoni

1 oz Rye
1 oz Campari
3⁄4 oz Lemon juice
3⁄4 oz Simple syrup
4 Grapes (Large & red)
Instructions

Muddle grapes, shake, strain onto rocks. Garnish grape and orange rose

Yields Drink
Authenticity
Unknown
Source reference

https://www.youtube.com/watch?v=Dbb9z2JPbSM

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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