Double Grape

1 3⁄4 oz Pisco, Barsol
1 3⁄4 oz Byrrh
1 ds Grapefruit bitters, Bittermens Hopped Grapefruit
1 twst Orange peel (twist and discard)
2 Grapes (garnish)
Instructions

Stir with ice, strain into chilled coupe, garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Simon Difford, Cabinet Room, London, England
Source reference

https://www.diffordsguide.com/cocktails/recipe/3472/double-grape

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Not yet rated
Average rating
3 stars
(1 rating)
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Sans-Souci

1 1⁄2 oz Demerara Rum (Hamilton 86)
1⁄2 oz Clairin (Vaval)
3⁄4 oz Crème de Banane
1⁄4 oz Grenadine
1⁄4 oz Demerara syrup
3⁄4 oz Lime juice
1 ds Bitters, Bittermens 'Elemakule Tiki
Instructions

Shake and serve in a chilled coupe.

Notes

If you really want a funk bomb remove the Hamilton 86 and use 2 oz of clairin. It might be wise to serve that with crushed ice in a rocks glass.

History

I named the drink after the Sans-Souci Palace, which was built for King Henri I of Haiti in 1813 near Cap-Haïtien. This palace was considered the Versailles of the Caribbean. It unfortunately was severely damaged in an earthquake in 1843. It is now a UNESCO World Heritage site.

Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Sam Cammack
Source reference

https://imgur.com/gallery/fN0ONhG

Curator rating
Not yet rated
Average rating
4.5 stars
(7 ratings)
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Formosa Fizz

1 1⁄2 oz Blanco tequila
3⁄4 oz Lemon juice
1⁄2 oz Raspberry syrup
1⁄2 oz Egg white
1⁄4 oz Rich simple syrup 2:1
1 1⁄2 oz Soda water (chilled)
Instructions

Add all ingredients except the soda to a shaker and fill with ice. Shake until chilled and foamy. Strain into a highball glass and top with soda. Garnish fresh raspberries

Yields Drink
Authenticity
Authentic recipe
Creator
Jeffrey Morgenthaler
Source reference

https://imbibemagazine.com/formosa-fizz-cocktail/

Curator rating
Not yet rated
Average rating
Not yet rated
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Café de Olla

2 oz Tequila, Peligroso (Cinnamon)
1⁄4 oz Coffee syrup
1⁄4 oz Amargo-Vallet
1 Orange peel
Instructions

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

Notes

Was looking to use up some Peligroso Cinnamon I had in inventory. You could also use your own cinnamon infused tequila (a multi day process for standard infusing, or a few hours via sous vide). For the coffee syrup, I mixed equal parts Aeropress coffee (between a French press and espresso in strength) with demerara sugar.

Yields Drink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Cap & Snaps

2 oz Cappelletti Aperitivo
1 oz Aquavit
2 ds Orange bitters, Regans' orange bitters
1 twst Orange peel (as garnish)
Instructions

Stir; strain; rocks; garnish.

Notes

Also works as a spritz with some soda.

Picture of Cap & Snaps
Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Source reference

https://forums.egullet.org/topic/156071-drinks-2018/?do=findComment&com…

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Friend mentioned cream soda and sure enough it's there somehow. — ★★★★
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Dakkar Grotto

1 1⁄2 oz Rhum Agricole (I used Rhum JM Blanc)
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Green tea syrup (1:1 using a strong 5 minute steep of green tea + equal part sugar)
1⁄2 oz Lime juice
1 twst Grapefruit peel (As garnish)
Instructions

Shake with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.

Notes

Lime, grassy, grape, rhum funk, bitter, and green tea tannins.

History

Created at Loyal Nine in November/December 2016. For a name, I twas inspired by Jules Verne's 20,000 Leagues Under the Sea and dubbed it after the resting place of Captain Nemo.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Frederic Yarm, Loyal Nine, Cambridge, MA
Source reference

https://cocktailvirgin.blogspot.com/2016/12/dakkar-grotto.html

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Solid cocktail. Used japanese barley tea infused ss instead of green tea. — ★★★★
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...In a Pear Tree

1 3⁄4 oz Dry vermouth, Dolin
3⁄4 oz Pear liqueur, St. George (Spiced)
1⁄4 oz Pear liqueur, Rothman & Winter
1⁄2 oz Amaro Meletti
1 rinse Allspice Dram, Bitter Truth
Instructions

Stir, strain into coupe or Nick & Nora glass. I typically don't garnish this, but you could do a dehydrated pear slice or pear fan if you're feeling fancy.

Notes

The St. George Spiced Pear Liqueur is quite dry with a nice underpinning of holiday baking spices, and the Rothman is sweeter but quite earthy, so this is a nice combination of pear flavors. If you want something more boozy, split the dry vermouth base with cognac.

History

Was working on Chrysanthemum riffs to use up a bunch of open dry vermouth (and low ABV cocktails are not really my jam), but I was pleasantly surprised how flexible the base recipe is for experimentation and with this pear forward, autumn/winter riff in particular.

Yields Drink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Dolce Far Niente

1 oz Fernet Branca
1 oz Campari
1 1⁄2 oz Orange juice
1 1⁄2 oz Pineapple juice
3⁄4 oz Lemon juice
1⁄2 oz Orgeat
1⁄4 oz Simple syrup
1 pn Salt (or 5 drop 1:4 saline)
3 spg Mint (as garnish (1 will do, 3 is what I used))
Instructions

Whip shake, pour into a Collins glass, fill with crushed ice, and garnish with a mint bouquet.

Notes

My Italian take on the Polynesian Paralysis using a Ferrari (Fernet-Campari) as the spirit; I named it the Dolce Far Niente meaning "sweet doing nothing/sweet idleness" which sounded classier than the Italian Paralysis.

History

I had just made one of the older recipes and was inspired to tinker. And amaro tiki is fun!

Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA.
Source reference

https://cocktailvirgin.blogspot.com/2019/09/dolce-far-niente.html

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Tiki cocktail
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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
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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. 

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