Persephone

1 oz Applejack, Lairds
3⁄4 oz Sweet vermouth, Dolin
1⁄2 oz Sloe gin, Plymouth
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup
Instructions

Shake, strain, coupe.

Yields Drink
Authenticity
Authentic recipe
Creator
David Slape, PDT
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Nice, although a tad sweet as spec'd. Next time I might make it a fat 1 oz for the Lairds or dial back the simple.
  • Strong apple cider flavors with some berry notes. — ★★★★
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nex3 commented on 10/09/2020:

Thematically, this needs six drops of grenadine as well.

Taïwan Connexion #2

2 oz Shochu
1⁄2 oz Lime juice
1⁄2 oz Egg white
1 ? Cardamom
Instructions

Muddle cardamon pod, Dry shake, shake again briskly with ice, Nick and Nora glass, serve.

Notes

Dry, tart, bitter on the first sips, but sweetness from shochu and mildness from egg white find their way to my taste buds.

History

Holidays in Taïwan for 2 weeks!

2 menus available, one with classics that they not allow on demand to be riffed (surprising).
The other one made only of a ( very long) list of one ingredient per line.
So that you just choose one ingredient and they serve you what they want.

You do not choose the spirit, nor a modifier, not even if it's a sour.
I choosed cardamom.

Yields Drink
Year
2019
Authenticity
Altered recipe
Creator
Wha-shu cocktail bar, Taïwan, Taipei
Curator rating
Not yet rated
Average rating
Not yet rated
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French Amérique Sour

3⁄4 oz Pineapple rum, Plantation Stiggins' Fancy
3⁄4 oz Rhum Agricole, Clément
3⁄4 oz Bitters, Angostura
3⁄4 oz Bigallet China-China
1⁄2 oz Orgeat
1⁄2 oz Lime juice
1 Orchid (As garnish)
1 lf Pineapple (As garnish)
Instructions

Shake, strain, coupe, garnish.

Yields Drink
Year
Ca. 2017
Authenticity
Authentic recipe
Creator
Liicifur, Six Arms, Seattle, WA
Source reference

https://www.reddit.com/r/cocktails/comments/6nwj7h/french_am%C3%A9rique…

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Made with Neilson Elevé sous bois for the agricole (because I can't stand white agricole) and Amargo Vallet in place of the Angostura (real angostura bark!.) Probably a 4.5.
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Sine Spina

1 oz Gin
1 oz Fino sherry
1⁄4 oz Rose liqueur, Combier
1⁄4 oz Bitters, Angostura
Instructions

Stir with ice until well chilled, strain into cocktail glass, serve.

History

Created on September 8, 2019.

Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Matthew Carver
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Triple Crown

1 oz Bourbon
3⁄4 oz Grapefruit liqueur, Combier Crème de Pamplemousse
3⁄4 oz Lemon juice
3⁄4 oz Amaro Montenegro
1 twst Lemon peel (As garnish)
Instructions

Shake, strain, coupe, garnish.

Yields Drink
Year
Ca. 2016
Authenticity
Authentic recipe
Creator
Jay Zimmerman, ba'sik, Williamsburg, New York, NY
Source reference

https://www.seriouseats.com/recipes/2016/05/triple-crown-cocktail-whisk…

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Nicely balanced riff on a sour. — ★★★★
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Cane & Smoke

1 1⁄2 oz Clairin, Sajous
3⁄4 oz Islay Scotch, Laphroaig
1 oz Maurin Quina
1⁄4 oz Elderflower liqueur, St. Germain
1 ds Orange cream citrate, Bittermens
1 ds Absinthe (Vaporized)
1 twst Grapefruit peel
Instructions

Rock glass, ice, chill, vaporize absinthe, express once peel, discard, serve.

Notes

Clairin is front, sweet, then smoke.

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

1 oz Bourbon, Old Forester
3⁄4 oz Trinidad rum, Angostura 5 Year
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
3⁄4 oz Lemon juice
1⁄2 oz Orange juice
1 twst Orange peel (flamed as garnish)
Instructions

Shake, strain, coupe, garnish.

Yields Drink
Year
<=1946
Authenticity
Altered recipe
Creator
Scott Kennedy, Café Cancale, Chicago, IL
Source reference

http://imbibemagazine.com/cotillion-cocktail/

Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
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Craig E commented on 9/06/2019:

Curated this to clarify that this is a drink altered by Scott Kennedy (by subbing curacao for triple sec and altering proportions). It is much older, at least as old as 1946 when it was printed in The Stork Club Bar Book. 

Glamour Profession

2 oz Añejo rum, Rum-Bar Gold
3⁄4 oz Lime juice
3⁄4 oz Passion fruit liqueur, Giffard
1⁄4 oz Coffee (Cold Brew Concentrate)
1⁄4 oz Amaro Nonino
Instructions

Shake, strain, no garnish

Yields Drink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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Coco Fernet

3⁄4 oz Fernet Branca
3⁄4 oz Fernet, Letherbee
1⁄2 oz Fernet, CH Distillery (Dogma)
1⁄2 oz Virgin Islands Rum, Cruzan Blackstrap
3⁄4 oz Coconut liqueur, Kalani
1 Lime peel
Instructions

Stir, strain into old fashioned glass with a large cube or sphere. Garnish with a lime peel.

Notes

Use any combination of Fernet adding up to 2 oz; I used my Fernet blend that incorporates Branca with two local options.

Yields Drink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Red Drink No. 1

1 oz Baijiu, Ming River ("Strong Aroma")
1 oz Aperol
1 oz Dry vermouth, Noilly Prat Original Dry
1⁄2 sli Orange (as garnish)
Instructions

Stir; strain into a lowball glass; garnish with a half wheel of orange.

Yields Drink
Authenticity
Authentic recipe
Creator
Don Lee; Existing Conditions, New York
Source reference

https://drinkbaijiu.com/red-drink-no-1-baijiu-cocktail/

Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
From other users
  • Baijiu is just really hard to love. If you're interested in trying, this is probably a good place to start. — ★★★
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