Pétanque

2 1⁄2 oz Fino sherry
1 oz Amaretto
2 ds Peychaud's Bitters
1 ds Absinthe (as float)
1 Maraschino cherry (as garnish)
Instructions

Stir, strain, float absinthe, garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Andrew Bohrer, Mistral Kitchen, Seattle
Source reference

https://cocktailcollective.com.au/recipe/petanque-cocktail/

Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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No similar cocktails found.
louBD commented on 9/06/2021:

Slightly weird, although my sherry is rather old, and I'm using a poor excuse for homemade amaretto. Very nice though, lingering evolution. Sweet almond underlain by the bitter sherry. It almost tastes like chocolate.

Spiced Pineapple Daiquiri

2 oz Pineapple rum, Plantation Stiggins' Fancy
3⁄4 oz Falernum, Velvet Falernum
1 bsp Allspice Dram, Bitter Truth
1 oz Lime juice
Instructions

Shake all ingredients with ice for 15 seconds, strain into coupe. Garnish with lime twist or lime wheel.

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

1 1⁄2 oz Gin
3⁄4 oz Dry vermouth, Dolin
3⁄4 oz Herbal liqueur, Green Chartreuse
2 ds Orange bitters
Instructions

Stir ingredients with ice and strain into a cocktail coupe. No garnish.

Yields Drink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Try with green Chartreuse — ★★★★
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Damasco

1 1⁄2 oz Añejo tequila
1⁄2 oz Añejo rum
3⁄4 oz Sweet vermouth
1⁄4 oz Apricot liqueur
2 ds Bitters, Angostura
Instructions

Stir; strain; big rock.

Notes

Tools: mixing glass, barspoon, strainer
Glass: rocks

History

From Phoenix bartender.

Yields Drink
Authenticity
Authentic recipe
Creator
Blaise Faber, Tratto, Phoenix, Arizona (USA)
Source reference

http://imbibemagazine.com/damasco-aged-tequila-cocktail/

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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  • Heathen VC — Rye, Armagnac, Sweet vermouth, Triple sec, Bitters, Absinthe
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Craig E commented on 7/01/2019:

Curated: paraphrased instructions to avoid copyright infringement. 

Suggested brands from the creator: Azuñia, Cana Brava 7, Carpano Antica, Giffard apricot.

drinkingandthinking commented on 7/01/2019:

Odd flavor profile... strangely miny... Not bad, but I'm guessing this would taste very different depending on the specific spirits. I used Espolon anejo whiskey barrel aged tequila, Clement select barrel rhum, punt e mes, and Rothman & Winter apricot. I'm sure that a "real" vermouth would make it less bitter and more enjoyable. Also the tequila I used is kinda specific.

Sunbeams Through The Forest Trees

3⁄4 oz Gin, Fords
3⁄4 oz Gin, St. George Terroir
1 oz Zirbenz Stone Pine Liqueur
1⁄2 oz Suze
1⁄2 oz Aromatized wine, Cocchi Americano
1 Grapefruit peel
Instructions

Stir, strain into old fashioned glass with a large cube or sphere. Garnish with a grapefruit swath.

Yields Drink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
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subspot commented on 2/18/2021:

Not an easy drinker, intense and lovely piney drink, the cochi pairs very well with the Zirbenz.

louBD commented on 9/08/2021:

Great sipper. The grapefruit informs the flavor profile nicely. Bracing yet delicious, a very nice combination.

The Legend Continues

1 oz Dark rum
1 oz Coffee liqueur, St George Firelit
3⁄4 oz Orange juice
1⁄2 oz Orgeat
1 Whole egg
3 Coffee bean (As garnish)
Instructions

Dry shake, shake, coupe, garnish.

Yields Drink
Year
ca. 2015
Authenticity
Authentic recipe
Creator
Trey Jenkins, Péché, Austin
Source reference

http://imbibemagazine.com/the-legend-continues-cocktail/

Curator rating
Not yet rated
Average rating
5 stars
(4 ratings)
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Monsieur Big Thyme

3⁄4 oz Gin, The Botanist
3⁄4 oz Elderflower liqueur, Edinburgh Gin
1⁄2 oz Fleur de Thym, Bigallet
1⁄4 oz Honey syrup
3⁄4 oz Lemon juice
Instructions

Shake over ice and strain into a chilled coupe

Notes

Herbal and floral, and overall very French tasting. The Bigallet Thyme liqueur is not as sweet as you'd expect, so the honey syrup helps sweeten and balance out the strong thyme flavor.

History

I tried this first with even parts gin, elderflower, thyme, lemon and it was way too thyme-y, like an over-seasoned beef stew. A thyme bomb, if you will. Cutting the liqueur with honey syrup helped but I'm still tweaking the proportions.

Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Minnifer Burns
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Stay Woke

1 oz Bourbon
1 oz Campari
3⁄4 oz Coffee liqueur
1⁄4 oz Sweet vermouth, Carpano Punt e Mes
1 twst Orange peel (As garnish)
Instructions

Stir, stain, coupe, garnish.

Yields Drink
Year
ca. 2019
Authenticity
Authentic recipe
Creator
Steven Kincade, Lobby Bar at the Ace Hotel, New York City
Source reference

http://imbibemagazine.com/boulevardier-riff-stay-woke/

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Based on comments, dried the drink out with addition of 0.25 oz Islay Scotch, dash of orange bitters, and sub lemon peel for the garnish. 4 stars
  • Coffee Negroni riff. Consider coffee amaro instead of liqueur to reduce the sweetness.
  • Used Wild Turkey 101 Bourbon and Kahlua. Although still sweet, not overly so. Next time, will use either 1.25 oz of WT 101 or 1 oz Baker's 107 Bourbon and Tia Maria instead of Kahlua. A thin float of WT 101 helped with the sweetness. Rated 4.0.
  • Wow, this drink is SWEET. I love the idea of this cocktail, but for me this one is unbalanced and just too much sugar. Orange bitters help. I might try 1.5 bourbon and cut the coffee to .25.
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The Devil's Backbone

1 oz Rye, Rittenhouse
3⁄4 oz Averna
1⁄2 oz Islay Scotch, Lagavulin 16 (Ardbeg is a good substitute)
1⁄2 oz Gran Classico
1 ds Bitters, Angostura
1 ds Orange bitters
1 twst Orange peel
Instructions

Fill a mixing glass with ice. Add rye, Averna, Scotch, Gran Classico, and bitters. Stir for 30 seconds, or until well chilled. Strain into a coupe.

Yields Drink
Authenticity
Unknown
Creator
Lolinda, 2518 Mission St, San Francisco
Source reference

https://www.seriouseats.com/recipes/2012/12/winter-drink-lolinda-scotch…

Curator rating
5 stars
Average rating
4.5 stars
(24 ratings)
From other users
  • I made with Laphroig and the smoke definitely dominated. Hardly a bad thing!
  • Unctuous, multi-layered Manhattan substitute. Rich, warm.
  • Made this in the middle of August to use up some rye before moving--it's definitely more of a winter drink, but absolutely outstanding! Subbed Campari with a splash of Florio Amaro for the Gran Classico.
  • Re-tried 11/2/2025, re-rated 3 stars (previously 4)
  • Unbelievably delicious! So well balanced. Agree that it is a touch too sweet and will try slightly more rye next time.
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lesliec commented on 6/29/2019:

Curated: bitters and twist to match source.

Kindred Cocktails commented on 6/29/2019:

Delicious indeed. A touch sweet. I substituted Luxardo Bitter Bianco and used 1 1/2 oz rye and a long stir to combat the sugar.

Shawn C commented on 4/04/2023:

Brilliant and surprisingly well-balanced combination of intense flavors: essentially a Black Manhattan mated to my favorite Islay scotch with the bracing bitterness/almost syrupy sweetness of Gran Classico. Next time I will serve it in a double old-fashioned/rocks glass over a large clear cube. The addition of the Lagavulin has me thinking "Black Watch Manhattan," but the present name will do.

PGman commented on 6/01/2023:

I love Islay single malts, but to me the the butch Lagavulin 16 overpowers the flavors of the other ingredients.
Consider using either less, or try a moderately smoky/peaty single malt like the brilliant Talisker’s Distiller’s Edition or Caol Ila 12 year. PG

Flor da Paraíba

1 1⁄2 oz Manzanilla sherry, La Gitana
3⁄4 oz Cachaça, Serra Limpa
3⁄4 oz Dry vermouth
1 ds Salt Solution
Instructions

Stir, strain, coupe glass, garnish with a lemon peel

Picture of Flor da Paraíba
Yields Drink
Authenticity
Authentic recipe
Creator
Jiquitaia Bar, São Paulo, Brasil
Curator rating
Not yet rated
Average rating
Not yet rated
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Craig E commented on 7/01/2019:

Curated to clarify ingredients and remove unlicensed photo. 

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