Vermeer

1 1⁄2 oz Gin, The Botanist (any London Dry gin will work best)
2 t Maraschino Liqueur, Luxardo
2 t Agave syrup
2 t Lime juice
2 t Grapefruit juice
2 dr Rhubarb bitters, Fee Brothers Rhubarb
1 Orange peel (as garnish Flamed)
1 Egg white (optional)
3 dr Bitters, Angostura (optional)
Instructions

Shake all ingredients with ice and strain into a chilled coupe. Garnish with a flamed orange peel.

Optional variation: If using egg white, dry shake first, then shake with ice. Strain into a chilled coupe and garnish with 3 drops of Angostura bitters.

Notes

Aromatic and balanced, the Vermeer opens with the floral complexity of gin and maraschino, brightened by citrus and subtly sweetened with agave. Rhubarb bitters lend a delicate tartness and depth. The flamed orange adds warmth, while the optional egg white variation creates a velvety texture with a more savory finish.

For gin, a London Dry works best—The Botanist is ideal for its floral and herbal qualities. Grapefruit and lime can be adjusted to taste for more brightness or bitterness.

History

Created during a teambuilding cocktail-making class, the Vermeer was a spontaneous experiment I named after my favorite Dutch Golden Age painter Johannes Vermeer, known for his use of light and layered depth—qualities mirrored in the drink's delicate balance and aromatic complexity. Inspired by both classic sour structures and modern bitters, it reflects a harmony of tradition and personal flair.

Picture of Vermeer
Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Myself - created in Charleston, SC during a teambuilding cocktail making class
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Last Day in Paradise

1⁄2 oz Demerara Rum, El Dorado 8
1⁄4 oz Rhum Agricole, Rhum JM Blanc (50%)
3⁄4 oz Amaro, Heirloom Pineapple Amaro
3⁄4 oz Crème de Banane, Tempus Fugit
3⁄4 oz Lime juice
Instructions

Shake and double strain into a Nick & Nora.

Notes

Make sure to use the 50% Agricole as it’s in for flavor and to punch up the ABV. You can swap it for Smith & Cross or an unaged Jamaican overproof if you don’t have it on hand. This version is richer and more full flavored than its Last Night cousin.

History

I had a notion to make a Last Word template drink around rum and the Heirloom Pineapple Amaro. I tried two variations and liked them both. (See also: Last Night in Paradise)

Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Evan Miller, Cincinnati, OH
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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ChocoMoto

1 1⁄2 oz Herbal liqueur, Izarra Yellow
1 oz Yuzu liqueur
3⁄4 oz Dark Crème de Cacao
3⁄4 oz Grapefruit juice
2 ds Peach bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

History

Watching the 1938 classic, "Mysterious Mr Moto"

Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
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Clean Glass

1 1⁄2 oz Gin (Bombay Sapphire Murcian Lemon)
1 oz Aperol
3⁄4 oz Crème de Noyaux
1⁄8 oz Orange flower water
2 ds Cherry Bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

History

Watching the classic movie, "My Darling Clementine" and Doc Holliday asks for a Clean Glass.

Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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April in Paris (David Vaughn)

1 1⁄2 oz Vodka
3⁄4 oz Lime juice
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Orgeat (homemade)
3 Strawberry (1 as garnish)
1 oz Seltzer water (to top off)
Instructions

Muddle 2-3 strawberries in shaker, Shake, strain, collins with ice, add seltzer on top with mint and 1 strawberry garnish.

Notes

There is one other cocktail with the same name on here and a few others on the internet which is not surprising given that the name is a common phrase, but this one has been a favorite among my circle of friends. I added an extra strawberry or two to muddle because I just think it kicks it up a notch. Also homemade orgeat is the best and I can't imagine using anything else, but do as you will.

Picture of April in Paris (David Vaughn)
© Dave Hebb
Yields Drink
Authenticity
Authentic recipe
Creator
David Vaughn, Baltaire, Los Angeles
Source reference

https://imbibemagazine.com/recipe/april-in-paris/

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Colely Negroni

2 oz Gin (1.5 oz works well)
1 oz Campari (Coffee bean-infused--see note)
1⁄4 oz Sweet vermouth, Cocchi Vermouth di Torino
1⁄4 oz Fernet Branca
1⁄4 oz Sherry, Lustau East India Solera (original calls for medium amoroso)
Instructions

Stir with ice, strain into coupe, orange twist (discarded)

Notes

A surprisingly sophisticated Negroni variant where all of the components blend seamlessly together, but in an unexpected way. Keep in mind that I am not a coffee lover, but I very much like the way the coffee infusion worked here.

The coffee bean-infused Campari is a ratio of ~1 part whole coffee beans to 16 parts Campari. (e.g. 1 tablespoon of beans in 8 ounces of Campari). Infuse for 3 hours, shaking/stirring periodically, then strain/filter.

Medium amoroso is a medium oloroso sherry and I have only identified a single extant bottling. Lustau East India Solera is a more widely available cream sherry with the same grape varietal composition and nearly the same proportions. It has been chosen as a substitute despite being somewhat sweeter.

History

This drink was published in 2016 under the name "Colely Negroni." However, in Dec. 2024 it was published to slightly different specs and different spelling as the "Coley Negroni" by the same bartender. I have no idea which is correct.

The genesis is unclear, but these likely are different iterations of the same cocktail. The 2016 version with Fernet/sherry/vermouth appears as almost an approximation of the later Averna/vermouth combo--although the volumes of the later variant are noticeably higher.

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Erik Eastman, The Rabbit Hole, Minneapolis, MN
Source reference

https://imbibemagazine.com/recipe/colely-negroni/

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Robbyfresh commented on 4/22/2025:

This sounds interesting. I need to mix up some coffee-Campari to check it out.

As to the name, my guess would be that “Colely” is a misprint. Surely with the Fernet this is named for Ada “Coley” Coleman, right? Also, as to the sherry: Maestro Sierra Amoroso is technically a medium oloroso, which means it is slightly less sweet than a cream sherry. Amoroso is apparently sweetened with 10% PX while the East India Solera is 20% (other creams can be even higher), so as pointed out by OP that substitution could affect the balance slightly if used in the same proportions

Shawn C commented on 4/23/2025:

I have suspected a misprint as well, but it has been nearly 9 years since publication without any correction. You are likely correct as to the name's reference to Ada Coleman (creator of the Hanky Panky), and it is unfortunate that the newer version "Coley Negroni" in Punch doesn't even include Fernet since that would have been the original inspiration. It does make an interesting study in how cocktails evolve over the years, even in the hands of the creator.

With respect to the Amoroso, I agree with you, but concluded the cream sherry was close enough since only 1/4 oz is used. My guess was/is that the Amoroso would be to the sweeter end of the very wide sugar spec for medium, which would put it close to Lustau East India. I did actually consider a 50:50 split of the cream sherry with an oloroso but the volume was so small that I skipped it.

Egads! I just realized that after looking at the other cocktail recipe multiple times I accidentally listed the gin as 1.5 oz rather than the 2 oz called for. Guess I need to fix that...but my notes say I made it with 1.5 oz too, and that is how I rated it. So I'll suggest 1.5.

Big Cut

1 1⁄2 oz Gin (Four Pillars Bloody Shiraz Gin)
1 oz Pamplemousse Rose, Giffard
3⁄4 oz Cynar 70
3⁄4 oz Lemon juice
2 ds Aztec Chocolate bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
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depressionist

1 1⁄2 oz Bourbon
3⁄4 oz Lemon juice
3⁄4 oz Amargo-Vallet
3⁄4 oz Apricot liqueur, Rothman & Winter
Instructions

Stir with ice, decant to chilled glass

History

Made during a particularly low point of my life, where cocktails were the only creative thing I felt like making.

Life is better now, and the drink isn't bad either

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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On the Reef

1 1⁄2 oz Gin
1⁄2 oz Rhum Agricole
3⁄4 oz Lime juice
3⁄4 oz Pineapple juice
3⁄4 oz Orange juice
3⁄4 oz Passion fruit syrup
1⁄2 oz Orgeat
1⁄4 oz Honey syrup
1⁄8 t Absinthe
1 twst Orange peel (as garnish)
1 Orchid (as garnish)
1 lf Pineapple (as garnish)
Instructions

Flash blend with 10 oz crushed ice, pour into tiki mug. Add ice as needed. Express orange peel and place on top, add pineapple frond and orchid.

History

This is the recipe that is included with the Petrified Puffer tiki mug from Tikiland Trading.

Yields Drink
Authenticity
Authentic recipe
Creator
Kelly Merrell
Source reference

Tikiland Trading

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Fernet con Coca

1 2⁄3 oz Fernet Branca (50 ml, the most common pour)
4 oz Cola, Coca Cola (approximate to fill for the 30/70 serve)
Instructions

Build in highball, Collins, or double rocks glass. Add ice then Fernet, then Coke to fill (allowing for foam head.) The effervescence from the ice surface will provide the mixing.

Tip: Do not use a single large or long cube, as shown in some videos. A number of small/medium cubes provide more surface area for chilling the drink and more churn from bubbles.

Notes

This drink is known by several other names, including Fernet and Coke, Fernando, and Fernandito. The IBA recognizes it as the Fernandito with 50 ml (1 2/3 oz) of Fernet.

The 30/70 Fernet to Coke ratio is the most common according to multiple sources. Some people prefer more Fernet (e.g. 50/50) some even less. Some sources suggest a little lime juice or lime wheel garnish, but this doesn't seem to be the norm.

History

Fernet Branca has long been a popular beverage in Argentina and most of the world's Fernet Branca is consumed there. The origin date of the cocktail is unclear, but is generally attributed to Córdoba, Argentina. The drink became popular in the 1980's and has become the national cocktail of Argentina.

Yields Drink
Authenticity
Unknown
Creator
Creator unclear, but Córdoba, Argentina is recognized as the birthplace of the drink.
Source reference

https://www.youtube.com/watch?v=6jrkvLnykXY
https://stevethebartender.com.au/fernet-con-coca/

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4 stars
(1 rating)
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