The Ticket that Exploded

1⁄2 oz Mezcal
1⁄2 oz Jamaican rum (Smith & Cross or at least funky, i.e.: not Appleton)
1 oz Aromatized wine, Cocchi Americano (Lillet Blanc is a good choice too.)
1⁄2 oz Campari
1⁄2 oz Bénédictine
1 twst Orange peel (as garnish)
Instructions

Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.

Notes

Orange, smoke, and citrus aromas. Orange and peach notes on the sip. Vegetal agave, funky rum, bitter orange, herbal, and smoke flavors on the swallow.

History

A Negroni riff created after thinking about the limited bottles at a bar I was doing a trial shift at; the drink remains, but I never took the position. Named after a William S. Burroughs cut-up style novel.

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

https://cocktailvirgin.blogspot.com/2019/05/the-ticket-that-exploded.ht…

Curator rating
4 stars
Average rating
4 stars
(37 ratings)
From other users
  • Strong & sweet, a texture almost syrupy. We accidentally shook, not stirred, but the drink is still delicious. Reminiscent of a Jasmine. — ★★★★
  • Peachy delicious, top 50.
  • Sweet — ★★★★
  • Made with S&C. Pretty, pale red color. Quite Negroni-ish, but with a really fun complexity.
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lesliec commented on 9/26/2019:

Very nice, Fred - that's a keeper. I used Smith & Cross for the rum.

Craig E commented on 9/26/2019:

Curated to add garnish to ingredients list. Welcome Frederic!

yarm commented on 9/26/2019:

I originally made it at home with Smith & Cross (since that's the only interesting bottle of rum I remember that bar having).

drinkingandthinking commented on 6/28/2025:

I saw the name and immediately knew who created it ;) wonderful smoky aroma but sweet and bitter on the tongue.

Rum Flower

1 oz Rum, Plantation Grand Reserve 5 year
1 oz Añejo rum (Brugal Añejo)
1⁄2 oz Lemon juice
1⁄2 oz Agave syrup
1⁄2 oz Crème de Violette, Rothman & Winter
1⁄2 oz Elderflower liqueur, St. Germain
Instructions

Shake over ice, double strain and serve in a Nick & Nora.

Notes

Garnish with umbrella or small flower. Color is a purplish grey, not so good looking, but tastes great.

History

Not sure there is one. I made it in September 2019 for Laura.

Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Chris Wilson
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Made with half the agave as a comment suggested. Turned out a lovely coral color.
  • Too sweet as written (and I enjoy some sweetness in a cocktail). But otherwise very tasty— I will make again with half the agave syrup. — ★★★
  • I made it all wrong using Don Q 151 and S&C navy strength rum plus maple syrup instead of agave but it came out awesome (although it looked like dirty dishwater). Worth trying again with proper ingredients ;) — ★★★★★
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Hibiscus Gimlet

1 1⁄2 oz Blanco tequila (High Proof)
1⁄2 oz Hibiscus Liqueur, FruitLab
1⁄2 oz Lime juice
1 bsp Agave syrup
1⁄2 Lime (shell)
1 sli Lime (or lime twist, as garnish)
Instructions

Shake all ingredients (including used half lime shell) with ice for 15 seconds, strain into coupe. Garnish with lime twist or lime wheel.

Notes

Use a high proof blanco tequila if available (I use Don Fulano 100 Proof).

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

1 3⁄4 oz Bourbon
1⁄2 oz Triple sec, Cointreau
3⁄4 oz Lemon juice
1⁄2 oz Maple syrup
1 Lemon (wheel, as garnish)
1 lf Sage (as garnish)
Instructions

Shake, strain, one big rock, garnish.

Yields Drink
Year
2017
Authenticity
Authentic recipe
Creator
Devon Tarby
Source reference

Cocktail Codex

Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
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Velvet Mafia (Taïwan connexion #5)

1 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Falernum, Velvet Falernum
1⁄2 oz Averna
1 oz Lime juice
1 ds Bitters, Angostura Orange
1 spg Rosemary
Instructions

Shake, strain in chilled coupe, burn slightly rosemary sprig (cut to fit inclined in the coupe). Serve.

Notes

The drink was really good,
With chartreuse front and a lot of spice. I did not get the proportions.
The drink served was quiet sweet but rosemary burnt scent balanced a bit the sweet perception.

I think the ratio was equal parts or approaching.

I uped lime, decreased Averna since Chartreuse was front and decreased falernum.

History

Taïwanese cocktails seems to be quiet sweet. Very difficult to find drier drinks. Even when you ask for something not too sweet.

Their palates seem to be accustomed to very sweet desserts and drinks (shaved ice with fruits and syrups, bubble teas, etc...)

Yields Drink
Year
2019
Authenticity
Altered recipe
Source reference

Mud cocktail bar, Taïwan, Taipei.

Curator rating
Not yet rated
Average rating
Not yet rated
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  • Elder Monk — Gin, Elderflower liqueur, Bénédictine, Herbal liqueur, Lemon juice, Lemon peel
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Friday Surprise

1⁄2 oz Rum
1⁄2 oz Jägermeister
1⁄2 oz Bianco Vermouth, Martini & Rossi
1⁄2 oz Campari
Instructions

Place cubed ice into a shaker, add ingredients, strain into a glass.

Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Yuriy Shalak, MD, USA
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Juke Cup

1 1⁄4 oz Falernum (Brovo (see note))
1 oz Rhum Agricole (high proof)
1 oz Lime juice
1 oz Honey syrup (1:1)
1 sli Cucumber
3 oz Ginger beer (to top)
1 sli Pineapple (as garnish)
2 sli Cucumber (as garnish)
Instructions

Muddle cucumber with juice and syrup. Add remaining ingredients, stir. Top with ginger beer and garnish.

Notes

Ed note - There's no way around the BroVo Falernum which is 70 proof and full of non-standard ingredients.

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Danny Shapiro
Source reference

https://imbibemagazine.com/juke-cup-cocktail/

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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  • St. Barths Buck — Blended rum, Hum, Ginger beer, Coconut Water, Lime juice
  • Hot and Stormy — Reposado Tequila, Ginger beer, Pineapple juice, Lime juice, Agave syrup, Worcestershire sauce, Hot sauce
Zachary Pearson commented on 9/20/2019:

Curated this - removed fresh from lime juice, we know. Rewrote instructions and removed picture to avoid copyright. Added the note specifying the BroVo Falernum.  Thanks,  Zachary

The Last Sword

1 oz Añejo rum
1 oz Herbal liqueur, Green Chartreuse
1 oz Falernum
1 oz Lime juice
3 ds Bitters, Angostura
Instructions

Shake all but bitters on ice then pour into crushed ice filled glass and top with bitters.

Picture of The Last Sword
Yields Drink
Authenticity
Unknown
Creator
u/cocktailculture
Source reference

https://www.reddit.com/r/cocktails/comments/aoyojr/the_last_sword/

Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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Rummy Plum

1 oz Umeshu
3⁄4 oz Gin
3⁄4 oz Jamaican rum
1⁄4 oz Kirschwasser
1⁄2 oz Lime juice
Instructions

Shake and strain. Garnish with ume plum from umeshu and stemless rainier cocktail cherry.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Luck Be a Lady

2 oz Rye, High West Double Rye
3⁄4 oz Bigallet China-China
1⁄2 oz Rich demerara syrup 2:1
2 ds Chocolate bitters, Fee Brothers Aztec Chocolate
1 rinse Islay Scotch, Lagavulin 16
Instructions

Spritz or rinse a rocks glass with the Scotch and then add a large block of ice. Stir the remaining ingredients in a mixing glass and strain into the prepared glass, then add one final spritz of Scotch over the finished cocktail.

Notes

Fearing it would be too sweet, I only used about 1/2 tsp of Demerara syrup, which was plenty for my palate. Might omit the syrup altogether next time, as I prefer most cocktails on the drier side.

Yields Drink
Authenticity
Authentic recipe
Creator
Lisa Carrington
Source reference

https://www.cocktailmavenaz.com/blog/2017/12/20/luck-be-a-lady

Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
From other users
  • Lots of possible variations: cardamom bitters, cardomaro, fernet
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