Away Colors

2 oz Añejo rum
1⁄2 oz Crème de Banane
1⁄2 oz Fernet Branca
Instructions

Stir, strain, orange twist.

YieldsDrink
Year
2016
Authenticity
Authentic recipe
Creator
Zachary Gelnaw-Rubin, Lion Lion, NYC
Source reference

Bartender's Choice 2.0 app; https://punchdrink.com/recipes/away-colors/

Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
From other users
  • Ok, but use 1/4 oz Fernet and 3/4 banana, otherwise fernet dominates and banana is lost.
  • Mostly tastes like Fernet.
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  • The Dickensian Villain — Rye, Pineapple rum, Fernet Branca, Grenadine, Orange peel
  • Pikotaro — Pineapple rum, Crème de Banane, Fernet Branca, Absinthe, Demerara syrup

The Basco

1 1⁄2 oz Gin, Citadelle
1 1⁄2 oz Campari
3⁄4 oz Fernet Branca
3 ds Orange bitters
Instructions

Shake all ingredients with ice and strain into a frozen coupe glass.
Optional garnish: an orange twist.

Notes

I had expected the flavor to be a bit more bitter, but for a first experiment I found it quite smooth, as did a few others who tried a taste.

History

I was in my favorite restaurant in Chino, CA and wanted "something bitter" using Fernet Branca. The bartender had no ideas, so I decided a riff on the Negroni would be interesting.

YieldsDrink
Year
2018
Authenticity
Altered recipe
Creator
Carl N. in SoCal
Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
From other users
  • Dominated by the fernet
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Like a lot of cocktails I'm trying, especially ones where people say the fernet dominates, Fernet Vallet fills in very nicely without overpowering.....just not nearly as much mint, which some might dislike.

To the Point

2 oz Rye
1⁄4 oz Earl Grey Tea Syrup
1⁄4 oz Herbal liqueur, Green Chartreuse
1 twst Orange peel (garnish)
1 pn Cinnamon (garnish)
Instructions

Stir, strain, rocks, garnish.

Notes

Syrup is rich demerara (2 parts sugar-in-the-raw, 1 part brewed tea).

YieldsDrink
Year
2018
Authenticity
Authentic recipe
Creator
Lee Zaremba, Bellemore, Chicago, IL
Source reference

http://imbibemagazine.com/to-the-point/

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Matt Smithizzle

3⁄4 oz Rum, Plantation 5 Year
3⁄4 oz Campari
3⁄4 oz Aromatized wine, Cocchi Barolo Chinato
3⁄4 oz Lemon juice
1 bsp Amaretto, Disaronno
1 bsp Licor 43
1 bsp Ginger liqueur, Domaine de Canton
1 bsp Allspice Dram
1 bsp Bitters, Angostura
1 bsp Simple syrup
1 bsp Lime juice
Instructions

Add ingredients to a Collins glass over crushed ice and stir until frosty.

History

My take on a Campari Swizzle

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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  • Campari Swizzle — Martinique Rum, Campari, Falernum, Chinato, Lemon juice
  • Stunt Pilot — Amaro Nonino, Sherry, Swedish Punsch, Mezcal, Old Tom Gin, Campari, Lime juice
  • Fleur du Mal — Pisco, Dimmi, Amaro Meletti, Lemon juice
  • Oddfellows Local 151 — Demerara Rum, Bigallet China-China, Jamaican rum, Pimento bitters, Lime juice, Honey syrup
  • Hurricane Franklin — Trinidad rum, Amargo-Vallet, Falernum, Bitters, Lime juice, Simple syrup, Egg white

Tiger Lily

2 oz Gin, Plymouth
1⁄2 oz Lychee liqueur, Gabriel Boudier (Litchi)
1⁄2 oz Chinese five spice syrup
3⁄4 oz Lemon juice
Instructions

Shake with ice, strain into a chilled coupe. Garnish with a single star anise seed.

Notes

For the Chinese 5 spice syrup combine 1 cup each water and demerara sugar with toasted 5 spice ingredients (.5 tbsp cloves, 1 tbsp 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.

Picture of Tiger Lily
YieldsDrink
Year
2017
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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  • The Overlook — Gin, Eau de vie of Douglas Fir, Lime juice, Cinnamon syrup, Cinnamon
  • Petticoat — Gin, Falernum, Apricot liqueur, Lime juice, Cane syrup
  • Two Lips — Genever, Elderflower liqueur, Lemon juice, Grapefruit juice, Lemon
  • Oxycontin Cocktail — Gin, Lemon juice, Ginger syrup, Honey syrup
  • The Winchester — Old Tom Gin, Gin, Elderflower liqueur, Bitters, Lime juice, Grapefruit juice, Grenadine, Ginger syrup

Bittermelon

1 1⁄2 oz Gin, Beefeater (or any juniper forward London dry gin)
1⁄2 oz Aromatized wine, Cocchi Americano
1⁄2 oz Aperol
1⁄4 oz Honey syrup (1:1)
3⁄4 oz Lemon juice
1 oz Cantaloupe (juice)
1 ds Saffron bitters, Barkeep
Instructions

Shake with ice, strain into a chilled coupe. No garnish.

Notes

Original recipe used 2 oz white rum (Denizen 3 year) instead of the gin / Cocchi combo, but I prefer the additional botanical complexity of this version. Also works with 2 oz of tequila or (gasp!) vodka in place of the gin / Cocchi.

YieldsDrink
Year
2017
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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  • The Grinch — Gin, Aromatized wine, Melon liqueur, Suze, Lime juice, Simple syrup
  • Divorce Papers — Gin, Aperol, Lemon juice, Honey syrup, Passion fruit puree
  • Celebrate Rhubarb — Gin, Zucca, Rhubarb syrup, Lime juice
  • Stone Fruit Sour — Gin, Apricot liqueur, Aromatized wine, Bitters, Lemon juice
  • No Ka Oi — Gin, Passion fruit puree, Lime juice, Honey syrup, Egg white, Thai Basil

Sweet Basil

10 lf Basil (plus 1 as garnish)
3 oz Aromatized wine, Lillet Blanc
1⁄2 oz Gin
1 oz Simple syrup
Instructions

Muddle basil, add remaining ingredients, shake, double strain, garnish with a basil leaf.

Notes

Very nice with Citadelle gin.

YieldsDrink
Authenticity
Authentic recipe
Creator
Todd Thrasher, PX, VA
Source reference

http://www.foodandwine.com/recipes/sweet-basil

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Sneaky Bastard

2 1⁄4 oz Bourbon
1⁄2 oz Bonal Gentiane Quina
1⁄2 oz Amaro Meletti
1⁄4 oz Triple sec, Cointreau
1 bsp Maple syrup
1 twst Orange peel
Instructions

Combine shake and pour over one large cube of ice

Notes

This is a variation of sand and salt drink I had at an Italian restaurant

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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Kula Negroni

1 oz Campari (strawberry Infused, see note)
1 oz Bianco Vermouth, Dolin
1 oz Gin, Tanqueray
Instructions

Stir, strain over a large rock, strawberry fan garnish.

Notes

To make the strawberry Campari, take a quart of sliced strawberries, add them to a 750 of Campari and steep for 3-4 days.

YieldsDrink
Authenticity
Unknown
Creator
Julie Reiner, Clover Club, New York
Source reference

https://punchdrink.com/recipes/kula-negroni/

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Red Red Rhubarb Shrub Cocktail

2 oz Gin, Uncle Val's Botanical
1 1⁄2 oz Rhubarb Shrub
1⁄2 oz Lime juice
1 oz Tonic water (to top)
1 lf Mint
Instructions

Combine all in the shaker except for the tonic for a dry shake; shake well. Pour into ice filled Collins glass, add tonic, garnish with mint leaf.

Notes

May substitute tonic for club soda or mineral water.

YieldsDrink
Year
2017
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Curated this slightly - changed a "splash" of tonic to an ounce - it's just a lot easier to recreate that way. Also... is this your drink? If so, it should be listed as an original creation instead of unknown.  Thanks,  Zachary

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