Vieil Hexagone

3⁄4 oz Rhum Agricole (HSE black sheriff)
3⁄4 oz Brandy (Spanish)
3⁄4 oz Sweet vermouth (Lustau)
1⁄8 oz Fernet Branca
1⁄8 oz Simple syrup (Chinotto soda simple syrup)
1⁄8 oz Campari
Instructions

Stir, strain, coupe.

Notes

Wood notes of brandy and rum mix very well.
I wanted to use Punt e Mes instead of classic vermouth but had any bottle on hand.

History

Pretty much like vieux carré kind of drinks with split spirit base.

Yields Drink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
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  • Red Right Hook — Rye, Rum, Sweet vermouth, Maraschino Liqueur, Campari, Chocolate bitters, Orange peel
  • Vieux of Christmas — Rhum Agricole, Rye, Amontillado Sherry, Bitters, Peychaud's Bitters, Lemon, Orange peel

Doge Hat

2 oz Nardini Tagliatella
3 oz Tonic water
1⁄2 oz Bourbon, Old Grand Dad 114 (as float)
Instructions

In a double Old Fashioned glass full of cracked ice add Tagliatella and tonic, stir to combine, float Bourbon.

Notes

Nardini Tagliatella is a blend of grappa, cherry distillate, bitter orange, herbs and spices. At 70 proof, it's got an interesting chocolate note and while it's fruity, it's not cloying.

Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Doralto — Tequila, Bitters, Tonic water, Lemon juice, Sugar, Lime
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Stormy Classic

2 oz Rhum Agricole (Black Sheriff)
1⁄2 oz Lime juice
1⁄3 oz Yuzu juice
1⁄3 oz Cane syrup (Rich syrup 2:1)
Instructions

Shake long with lot of ice, strain, crazy chilled coupe.

Must be black sheriff and cane sugar.

Fat 1/3 syrup, nearly 1/2 oz.
Tried 1/3 and it did not worked, then added a couple of dashes more, boom, tropical

Notes

Heavy tropical notes, fabulous... Passion fruit, pineapple
Without any kind of real modifier.

I really think this is an alchemy between this rum, yuzu and proper amount of cane sugar.

Cane sugar syrup: 2 parts powdered sugar cane + 1 part hot water.

History

I lived in the same block of the bar for 5 years. No comment...

We moved not far from the previous point, came back to the bar, and all the staff we knew was no longer in service !
The barman asked for what i needed tonight. I ordered a Daiquiri kind but not girly.
I took a sip, and wow, i asked for the ingredients.
When he told me he just add yuzu juice i did not believe him!

Yields Drink
Year
2019
Authenticity
Altered recipe
Creator
Maria Loca (rum) cocktail bar, France, Paris
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
Similar cocktails
Zachary Pearson commented on 7/17/2019:

I cleaned up the History a little bit for clarity. HSE (Habitation Ste. Etienne) makes the rum which can be found in limited amounts in NYC evidently. Thanks,  Zachary

Peixotossauro

1 oz Peychaud's Bitters
1 oz Lemon juice
1⁄2 oz Simple syrup
3⁄4 oz Gin, Plymouth
Instructions

Shake and strain to coupe glass. No garnish.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
Similar cocktails
bkemp1984 commented on 4/09/2022:

Extremely smooth for a drink with an oz each of Peychaud's and lemon without that much simple. Used Old Tom. I like it a lot but also feel like it's missing a very small amount of.....something? A teaspoon of Campari or dry curacao or maraschino could be good.

Fontoura

1 oz Cachaça, Novo Fogo (A good silver cachaça will do.)
1⁄2 oz Cachaça, Avúa Amburana (Any good amburana-aged cachaça will do.)
3⁄4 oz Amaro Montenegro
3⁄4 oz Grapefruit juice
1⁄4 oz Lime juice
1⁄4 oz Simple syrup
Instructions

Shake all ingredients with ice and strain to a rocks glass with ice. Garnish with a grapefruit twist.

Notes

Starts with a mellow cane flavor from the cachaça blend that fades away to allow the bitterness of Amaro Montenegro and grapefruit to cover the mouthfeel.

Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Phillip Gruneich
Curator rating
Not yet rated
Average rating
4.5 stars
(11 ratings)
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  • Pilgrim — Puerto Rican Rum, Orange liqueur, Allspice Dram, Bitters, Orange juice, Lime juice, Nutmeg
  • Tequila Sunrise (Shelter) — Blanco tequila, Falernum, Campari, Orange juice, Lemon juice, Soda water
  • Mama Marlowe — Light rum, Maraschino Liqueur, Grapefruit bitters, Lime juice, Orange juice, Simple syrup

Thief of Hearts

1 oz Venezuelan rum, Diplomatico (Mantuano)
1⁄2 oz Overproof rum, Plantation O.F.T.D.
1 bsp Virgin Islands Rum, Cruzan Blackstrap
1⁄4 oz Branca Menta
1⁄2 oz Passion fruit syrup
3⁄4 oz Lime juice
Instructions

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

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

Terra Verde

1 1⁄2 oz Blanco tequila, Cimarron
1⁄4 oz Ancho Reyes chile liqueur (Verde)
1⁄2 oz Agave syrup (green peppercorn)
3⁄4 oz Apple juice (Granny Smith)
3⁄4 oz Lime juice
Instructions

Shake all ingredients with ice for 15 seconds, strain into a chilled coupe or an iced old fashioned glass. Garnish with dehydrated lime wheel.

Notes

Swap out the tequila base with mezcal or a tequila/mezcal split for something smokier. For the Granny Smith apple juice, you can either fresh press it using a juicer (it oxidizes quickly so add some citrus) or muddle 1/2 a diced apple. For the Green Peppercorn Agave Syrup, sous vide 1 cup water, 1 cup agave nectar and 15 green peppercorns for 2 hours at 155 degrees. Strain and bottle. Or bring water to a boil in a stove top pot, add agave nectar and peppercorns, simmer on low for 15 minutes and strain. You could also muddle a few green peppercorns with .5 oz 1:1 agave syrup.

Yields Drink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
From other users
  • A lot of vaguely Mexican ingredients and the apple + spicy combination but nothing that really holds the drink together to make it special.
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  • Last Resort — Pear eau de vie, Peychaud's Bitters, Absinthe, Lemon juice, Simple syrup, Egg white, Nutmeg
  • Companion — Light rum, Dry vermouth, Lemon juice, Honey syrup, Pear puree, Black peppercorns
  • Hood River Iced Tea — Pear eau de vie, Pear liqueur, Eau de vie of Douglas Fir, Green tea, Lemon juice, Simple syrup, Mint

Blood from a Stone

1 1⁄2 oz Bourbon, Wild Turkey 101
1⁄2 oz Earl Grey Tea Syrup
1⁄4 oz Strawberry juice (or muddled strawberry)
3⁄4 oz Lemon juice
8 dr Bitters, Brooklyn Hemispherical Bitters Black Mission Fig (Optional)
Instructions

Shake all ingredients with ice for 15 seconds, strain into a chilled coupe. Garnish with dehydrated lemon wheel.

Notes

I use an Omega Vert juicer to make the strawberry juice for quicker service, alternately you could muddle a sliced strawberry. Though I prefer this with strawberry, it also works well with blackberries, blueberries, or other seasonal berries instead.

Yields Drink
Year
2017
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Gin & Juice & 'Treuse

1 3⁄4 oz Gin, Citadelle
1⁄4 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Chinese five spice syrup
3⁄4 oz Pineapple juice
3⁄4 oz Lemon juice
Instructions

Shake with ice for 15 seconds, strain into an iced Collin glass. Garnish with pineapple or lemon wedge.

Notes

Also works well with cinnamon syrup or falernum instead of the Chinese 5 spice syrup.

For the Chinese 5 spice syrup combine 1 cup each water and demerara sugar with toasted 5 spice ingredients (.5 tbsp cloves, 1 tbsp each Szechuan peppercorn & fennel seeds, 2 tbsp star anise, 1 cracked cinnamon stick). Sous vide for 2 hours at 145 degrees, plunge into ice bath, strain and bottle. Add .25 oz overproof vodka if desired to extend shelf life. Alternately use 3 tbsp of quality 5 spice powder. Or there are also several stove top recipes for 5 spice syrup available online.

Yields Drink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Solid drink although honestly didn't get much of the five spice.
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