Joel Cairo

1 1⁄2 oz Whiskey (Macallan Edition No. 6 Single Malt)
1 oz Aperol
3⁄4 oz Sambuca
3⁄4 oz Lime juice
1⁄2 oz Lavender syrup
3 ds Grapefruit bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

History

Watching, "The Maltese Falcon"

Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Chief Lapu Lapu

1 1⁄2 oz Jamaican rum (Dark)
1 1⁄2 oz Puerto Rican Rum (Light rum)
3 oz Orange juice
2 oz Lemon juice
1 oz Passion fruit syrup
1 oz Simple syrup
Instructions

Shake with ice and pour into a large snifter glass then top with ice.

Notes

This is the typical version from the period. It is a large format or two person drink.

Curator's note: Beachbum Berry's earlier "Grog Log" version used sour mix, which was replaced in the "Remixed" volume with simple syrup and lemon juice.

Yields Drinks
Year
1955
Authenticity
Authentic recipe
Creator
unknown
Source reference

Beachbum Berry Remixed (p. 61)

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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yarm commented on 2/24/2025:

Did you use fresh squeezed OJ (subtle) or from a store (which has flavor/aroma additives)? Otherwise, it's a large slug of OJ on top of a Hurricane, but the passion fruit and lemon should sing through along with some notes from the rums.

Shawn C commented on 2/24/2025:

Although I have made different versions, the Lapu Lapu remains one of my favorite Tiki cocktails. There is a lot more going on than just orange, with the Jamaican rum funk, passion fruit and lemon. Some folks either don't like orange juice, and/or don't have access to good fresh oranges. The quality of the juice makes a difference. For retrying this to the above recipe I was using Washington naval oranges fresh off a tree in my backyard.

Fjord vs. Ferrari

1 1⁄2 oz Aquavit
3⁄4 oz Bergamot liqueur, Italicus
3⁄4 oz Lemon juice
3⁄4 oz Honey syrup (1:1)
Instructions

Combine all ingredients in a mixing tin with ice. Strain and serve up in a chilled Nick & Nora. Optional- garnish with a thin slice of dehydrated lemon.

Notes

Thought I'd experiment a bit with the last bit of Italicus I had. Even though the aquavit is the the predominant spirit, I feel like you can taste the lemon and Italicus more. I like it, but don't love it and would be interested if anyone finds some improvements.

Yields Drink
Year
2024
Authenticity
Your original creation
Creator
David Pittman
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Shawn C commented on 2/14/2025:

Curated to list as your original creation with year submitted. I am curious as to which aquavit you used. I tested with a 50:50 mix of Ahus (very tame, mild botanicals--easy transition for gin lovers) and Krogstad (assertive caraway and star anise). The profiles of aquavits are more divergent and assertive than typical London dry gins.

Westhovsies commented on 2/15/2025:

I used a local NH Aquavit “Skiklubben” from Tamworth Distillery & thought it balanced rather well.

David Pittman commented on 5/30/2025:

I don't remember the name of the brand I used. I picked it up at the duty free shop at the Copenhagen airport. It was not a barrel aged one and fairly mild on the caraway and spice notes. I want to say it had sea kelp in it.

Alpine Negroni

1 oz Gin
3⁄4 oz Suze
3⁄4 oz Aromatized wine, Cocchi Americano
1⁄2 oz Genepy, Dolin Genepy des Alpes
1 bsp White Crème de Menthe
3 ds Lemon bitters
1 ds Salt Solution
1 spg Rosemary
Instructions

Stir with ice. Strain into pre-chilled Old-fashioned glass containing a large ice cube. Garnish with rosemary sprig.

Picture of Alpine Negroni
Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
Naren Young, Dante, Manhattan, New York City
Source reference

https://www.theeducatedbarfly.com/alpine-negroni/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Decisions

1 1⁄2 oz Whiskey (Ardberg Smoketrails, Islay Single Malt)
1 oz Suze
3⁄4 oz Amer Picon
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup (Cilantro Syrup (home made))
2 ds Peach bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

History

Watching "Spaceballs"

Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Golden Hour

1 oz Bourbon
3⁄4 oz Aperol
3⁄4 oz Aromatized wine, Lillet Blanc
1 twst Grapefruit (Garnish)
Instructions

Stir with ice to chill, pour over ice in old fashioned glass, garnish with twist

Yields Drink
Year
2020
Authenticity
Authentic recipe
Creator
Basil Hayden Bourbon
Source reference

https://www.basilhaydenbourbon.com/cocktails/golden-hour

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Shawn C commented on 2/12/2025:

Curated and published. Found a reference to Food52 website on this collaboration in 2020. Grapefruit twist is the correct garnish, and helps differentiate from the "New Friend" (w/ Rye, Aperol, Cocchi Americano, orange twist garnish.) As with most Lillet blanc or Aperol recipes this riff on the Old Pal is quite light. That can make it approachable for those put off by Campari, but it can also be limiting to those seeking more. I have tested it with three other white quinquina's: Cocchi Americano, Mattei Cap Corse Blanc, and Kina l'Aero d'Or trying to find the "Goldilocks" solution. Cocchi's cinnamon is too dominant here, while the Kina is too sweet. To my palate (and my wife's) the Cap Corse was the best balanced of all, emphasizing the wine base with more depth and bitterness than Lillet. However, the Lillet is my second choice.

Bobcat's Tail

1 1⁄2 oz Rye
1⁄2 oz Islay Scotch (Or any smoky Scotch)
3⁄4 oz Lime juice
1⁄2 oz Maple syrup
1⁄2 oz Allspice Dram
2 ds Bitters, Angostura
Instructions

Shake with ice and strain into a cocktail coupe.

History

I became inspired by the maple-allspice dram combination that I recently had in the Fireside Chat. The allspice dram component got me riffing on the Lion's Tail, and maple boils made me think of smoke, so a touch of Islay whisky fit the bill. Moreover, the maple syrup made me wonder what wildcats live in syrup producing areas, and naming this after a cat with little or no tail seemed ironic.

Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2025/02/bobcats-tail.html

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

1 oz Añejo rum, Bacardi 8
3⁄4 oz Martinique Rum, Clément VSOP
1 oz Pineapple juice
1⁄2 oz Lime juice
1⁄2 oz Passion fruit syrup
1⁄4 oz Honey syrup
1 ds Bitters, Angostura
Instructions

Shake with ice, strain into a hollowed out pineapple or a large snifter glass, and fill with crushed ice.

Notes

Martinique rhum could possibly be replaced by Jamaican rum, given that Martinique rum in historical recipes apparently was closer to Jamaican rum today.

History

The Luau in Beverly Hill's take on Don the Beachcomber's Pi-Yi

Yields Drink
Year
1953
Authenticity
Authentic recipe
Source reference

https://cocktailvirgin.blogspot.com/2019/12/bolo.html

Curator rating
Not yet rated
Average rating
Not yet rated
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Kaikan Fizz

1 1⁄2 oz Gin
1 oz Milk
1 bsp Sugar
1 bsp Lemon juice
1 ? Soda water
Instructions

Shake gin, milk, sugar, lemon for 30 seconds; strain into highball over ice, agitating vigorously while pouring; top with soda

History

Originally "a way for U.S. Soldiers to surreptitiously order a cocktail; a “Morning Fizz,” as it was then called, was code for a milk-spiked Gin Fizz that could look just like a glass of milk"

Yields Drink
Year
1949
Authenticity
Authentic recipe
Creator
Kaikan Banquet Hall, Tokyo
Source reference

https://punchdrink.com/recipes/kaikan-fizz/

Curator rating
Not yet rated
Average rating
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Pantheon

1 oz Scotch
1⁄2 oz Bénédictine
1⁄2 oz Lemon juice
Instructions

Shake, strain, up, no garnish

Yields Drink
Year
2020
Authenticity
Authentic recipe
Creator
Daisuke Ito, Land Bar Artisan, Tokyo
Source reference

https://punchdrink.com/recipes/pantheon/

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