Piña Verde

1 1⁄2 oz Herbal liqueur, Green Chartreuse
1 1⁄2 oz Pineapple juice
3⁄4 oz Cream of coconut, Coco López
1⁄2 oz Lime juice
1 spg Mint (as garnish)
Instructions

Add all ingredients to a blender and add ice (about 5-6 regular-sized cubes, cracked). Blend until smooth, and pour into a glass or tiki mug.

Garnish: mint sprig.

Notes

Start with less ice, add more if needed.

YieldsDrink
Authenticity
Authentic recipe
Creator
Erick Castro, Polite Provisions, San Diego, California (USA)
Source reference

https://punchdrink.com/recipes/pina-verde/

Curator rating
Not yet rated
Average rating
5 stars
(14 ratings)
From other users
  • Wonderful, but 1 black strap rum with 1 chartreuse is even better
  • Cocktail Chemistry Specs: 1.5oz (45ml) Green Chartreuse .5oz (15ml) fresh pineapple juice .5oz (15ml) cream of coconut 1oz (30ml) fresh lime juice
  • It would be hard to go wrong with a GC Piña Colada...
  • Delicious. The chartreuse isn't overpowering but is nice.
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mako commented on 8/23/2020:

This is the same concept as the Chartreuse Colada.The Branca Menta will add mintiness (in the other drink) is a nice choice although that is probably up to taste. The presence of lime (in this drink) improves this (and other) Piña Coladas so keep that. The Coco López is the traditional choice (IMHO) is often better than trying to make your own coconut cream although often a combination of CL and CM/CC leads to the best results.

Since I don't know what "a standard sized" ice cube is, my suggestion would be to use about 6 oz of ice (by weight).

The Drunken Dodo

2 oz Trinidad rum, Scarlet Ibis
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Allspice Dram, St Elizabeth
2 ds Bitters, Angostura
1 twst Orange peel
Instructions

Stir cold and strain. Garnish with an orange twist.

YieldsDrink
Year
2008
Authenticity
Authentic recipe
Creator
Brian Miller, Death and Co.
Source reference

Death and Co. Cocktails

Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • Dropped vermouth to 1/2 oz, added 1/4 oz Licor 43
  • Used Dos Maderas triple aged rum — ★★★★
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  • Red Head — Rye, Cognac, Sweet vermouth, Campari, Maraschino Liqueur, Averna, Herbal liqueur, Lemon peel

I don't have Scarlet Ibis, so I tried making this with a bottle of Zaya that I am regretting having bought (the only Trinidad rum I have.) The overwhelming vanilla flavor made this drink cloying. So if you have a recent vintage bottle of Zaya, I wouldn't try it in this drink. In fact, I'm not sure what I'd try it in.

Winter in Mayfair

4 ds Cherry Bark Vanilla Bitters
1 cube Demerara sugar
1 oz Bourbon
1⁄4 oz Bénédictine
1⁄2 oz Zucca
1⁄4 oz Amaro Sibilla
3 ds Bitters, Woodford Reserve Spiced
Instructions

Soak the sugar cube with the bitters, then muddle. Add the remaining ingredients, stir and strain into a coupe. Garnish with orange peel.

Notes

Add pumpkin pie bitters to sugar cube if available.

YieldsDrink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Damn. Incredibly accessible, complex amaro
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Low tide

1 1⁄2 oz Bourbon
1⁄2 oz Bitters, Angostura
3⁄4 oz Falernum
1⁄2 oz Lemon juice
1⁄4 oz Allspice Dram
Instructions

Shake and strain in chilled coupe glass and garnish with rosemary sprig

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4.5 stars
(12 ratings)
From other users
  • Similar to lion's tail, but a bit less sweet.
  • Muddled rosemary in shaker — ★★★★★
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Ganymede, the Cupbearer

1 oz Vodka (Costco brand or Grey Goose)
3⁄4 oz Mead, Viking Blod (Viking Blod)
1⁄2 oz Amaretto, Disaronno
1⁄4 oz Aperol
1 Maraschino cherry, Luxardo
Instructions

Shake vodka, mead, Disaronno, and aperol on ice. Serve (with ice) in rocks glass. Garnish with a cherry and a tiny bit of cherry juice on top.

Notes

Ganymede is the Roman god of Mead and the cup-bearing attendant of Jupiter.

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Jarrod really likes this one! — ★★★★★
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Harajuku

1 oz Japanese Whisky, Nikka Coffey Grain
1 oz Byrrh (Grand QuinQuina)
1 oz Gran Classico
2 ds Chocolate bitters
1 twst Orange peel (as garnish)
Instructions

Stir the Japanese Whisky, Quinquina, Gran Classico and chocolate bitters over ice.

Serve in an Old Fashioned glass over a large ice cube/sphere with an orange twist.

YieldsDrink
Authenticity
Unknown
Creator
The Dorsey Bar in the Venetian Hotel and Casino in Las Vegas
Source reference

https://bevvy.co/cocktail/harajuku/ujhy

Curator rating
Not yet rated
Average rating
4.5 stars
(11 ratings)
From other users
  • I think I'd go for 1 ds chocolate bitters rather than two. Otherwise... Wow!
  • Absolutely love this drink, one of the best ones I've ever had in Vegas.
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Cherry Bomb

2 oz Bourbon, Bulleit
1 oz Amaro Montenegro
1⁄2 oz Cherry Liqueur, Cherry Heering
3 ds Bitters, Fee Brothers Black Walnut
Instructions

Add ice to shaker, add ingredients. Stir and strain in a cocktail glass.

YieldsDrink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(15 ratings)
From other users
  • Used Averna instead of Nonino and 1/4 oz Nocino instead of the bitters. Try Nonino next time and work on the Nocino amount (start lower and work up)
  • Made w/ old fashion bitters. Surprisingly light on the cherry taste for a drink w/ this name. Christmas spice from the Montenegro is more salient (the subbed bitters didn't help). Garnished w/ Maraschino cherry. Seemed right.
  • Good. A bit too sweet for my taste. Might be interesting to try with a less sweet amaro
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  • Work in Progress Volume 2 — Cognac, Amaro Montenegro, Sweet vermouth, Bitters, Orange peel
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Used High West Campfire as the base whiskey to bring in a little smoke.  Reduced Montenegro by 1/4 oz and added a Luxardo Maraschino cherry for garnish.  Excellent!

I like this as an equal parts all 1oz/30cl.
Then 2 dashes of firewater bitters and 2 dashes cherry cacao bitters.

Threepenny Opera

1 oz Fernet Branca
1 oz Campari
1 oz Sweet vermouth, Carpano Antica Formula
1 oz Curaçao, Pierre Ferrand Dry Curaçao
1 pn Salt
1 twst Orange peel
Instructions

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

YieldsDrink
Authenticity
Authentic recipe
Creator
Ryan Puckett, Libertine Liquor Bar, Indianapolis, IN
Source reference

Food & Wine Cocktails 2016

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Gehen, ging, gegangen

1 oz Aquavit, Aalborg (Taffel)
1 oz Dry vermouth (La Canellese)
1 oz Gentian liqueur (Palènt)
Instructions

Stir, strain over ice. Garnish with a grapefruit peel.

YieldsDrink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Darker n' Stormier

1 oz Bitters, Angostura
1⁄3 oz Bitters, Boker's
1 oz Lime juice
1⁄3 oz Cinnamon syrup (strong)
8 oz Ginger beer (Belvoir)
Instructions

Collin's, rocks, build, swizzle, straw.

Notes

Belvoir Ginger beer is very spicy and hot (not as hot as fentimans's)

i've tried also replacing ginger beer by belvoir ginger cordial which is even more strong and spicy (top with soda water)

That was also quiet good

History

Love mules and angostura

YieldsDrink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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