Going wild with caution

1 oz Jamaican rum, Wray & Nephew Overproof
1⁄2 oz Cognac VSOP
1⁄4 oz Maraschino Liqueur (Cartron)
1⁄4 oz Gran Classico
1⁄4 oz Bonal Gentiane Quina
1 ds Bitters, Angostura Orange
1 ds Bitters, Bitter End Mexican Mole
Instructions

Long stir, strain, coupe

Yields Drink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Stranger Thing

1 1⁄2 oz Jamaican rum, Wray & Nephew Overproof
1⁄3 oz Cognac VSOP
1⁄4 oz Dry vermouth (Mulassano)
1⁄2 oz Gran Classico (Fat)
1⁄3 oz Herbal liqueur, Elixir Vegetal de la Grande Chartreuse
1⁄8 oz Orange flower water
3 ds Lavender bitters, Scrappy's
5 lf Sage
Instructions

Muddle sage with rum. Mix other ingredients, very long stir, strain, frozen coupe

Notes

Wanted something dry with white overproof rum, and strong floral notes with subtle sweetness.

I Like it dry like listed in the recipe.

But i ve been uping amounts little by little and for a sweeter palate maybe this ratio Will be better:
3/4 gan classico, 1/3 dry vermouth, 1/4 orange flower water.

Both are very different drinks.

Will try sage next infused Overproof.

Yields Drink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Had to adapt: Had no Gran Classico: used Monte San Costanzo Amaro. Used yellow chartreuse instead of green. Skipped the orange flower water. Had no lavender bitters: used a teaspoon of creme de violette for two drinks. — ★★★★
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subspot commented on 6/10/2020:

Used Zamaro which is similar to gran classic, and regular green chartreuse with Dolin dry vermouth, should have had a fatter pour or Zamaro but it was delicious and subdued very good! 

sfnyc commented on 6/25/2021:

I don't think of sage pairing with rum (as least not as well as it does with gin), but this works -- maybe the cognac provides a bridge. I ended up adding 1/2 tsp gomme syrup to open it up a bit, but it also worked without.

Melanie's Moto

2 oz Rum
3⁄4 oz Lime juice
3⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Rich simple syrup 2:1
6 lf Thai Basil (plus additional as garnish)
2 oz Soda water (to top)
1⁄2 Lime (as garnish)
1 ds Bitters (as garnish)
Instructions

Shake rum, 3/4 oz lime juice, chartreuse, syrup, and 6 leaves basil with ice. Double strain into ice-filled highball. Top with soda. Garnish with hard-squeezed lime, slapped additional Thai basil, and dash of bitters.

Yields Drink
Authenticity
Authentic recipe
Creator
Seth Raymond, Ani Ramen House, Jersey City, New Jersey (USA)
Source reference

https://punchdrink.com/recipes/melanies-moto/

Curator rating
Not yet rated
Average rating
Not yet rated
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  • Pimmsanity — Pimm's No. 1 Cup, Curaçao, Maraschino Liqueur, Bourbon, Peychaud's Bitters, Soda water, Lime juice, Lemon juice, Ginger syrup, Cinnamon syrup
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Island Dream

1 oz Gin, Tanqueray 10
1 oz Aromatized wine, Lillet Blanc
1⁄3 oz Bianco Vermouth, Martini & Rossi (Riserva Especiale Ambrato)
2⁄3 oz Dry vermouth
1 ds Orange bitters, Angostura
3 dr Salt Solution
1 twst Lemon peel
Instructions

Stir, strain to lowball with big ice, garnish

Picture of Island Dream
Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Stephen's Cocktail

1 oz Oloroso sherry, Lustau (Don Nuño)
1 oz Dry vermouth, Noilly Prat
1 oz Bénédictine
1 Lemon peel
Instructions

Stir for 30 seconds with ice, strain into chilled cocktail glass. Garnish with lemon peel.

Notes

Alternate dry sherry: Lustau Puerto Fino Solera Reserva

History

Recipe originally from "The Old Waldorf-Astoria Bar Book," 1934

Yields Drink
Year
1934
Authenticity
Authentic recipe
Creator
Frank Caiafa, Peacock Alley, Waldorf-Astoria, New York, NY
Source reference

"The Waldorf-Astoria Bar Book," Frank Caiafa, Penguin Books, 2016

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Macunaíma

1 1⁄2 oz Cachaça (Salinas Balsamo)
3⁄4 oz Simple syrup
3⁄4 oz Lime juice
1⁄4 oz Fernet Branca
Instructions

Shake vigorously with ice, double strain to small glass. No garnish

Picture of Macunaíma
Yields Drink
Authenticity
Authentic recipe
Source reference

http://mixologynews.com.br/receitas/macunaima-boca-de-ouro/

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Ragnarök

3⁄4 oz Jägermeister
3⁄4 oz Aquavit, Aalborg
3⁄4 oz Aperol
3⁄4 oz Lemon juice
Instructions

Shake; strain; up.

Notes

Peychaud's Aperitivo was originally in the place of the Aperol.

Picture of Ragnarök
Yields Drink
Year
2019
Authenticity
Altered recipe
Creator
comrade_hanson on Reddit
Source reference

https://www.reddit.com/r/cocktails/comments/atwmeb/ragnarök_yet_another…

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Grapefruity, with a dry and complex finish. — ★★★★
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No similar cocktails found.
marquisexb commented on 10/30/2020:

This sounds like - take 4 things in everyone's house that no one uses and make something out of it. But it's REALLY GOOD! Just a nice balance of flavors. 

drinkingandthinking commented on 3/30/2024:

Shockingly good and well balanced. Pleasantly mild, unlike its apocalyptic moniker. I used Brennivin as the aquavit.

illusionistlynx commented on 3/20/2025:

Great balance overall. Made with Svol aquavit (yellow bottle, Swedish style) which was very enjoyable, even if it does overpower the Jägermeister a bit.

Islavardier

2⁄3 oz Islay Scotch, Laphroaig 10
2⁄3 oz Sweet vermouth, Carpano Punt e Mes
2⁄3 oz Averna
1 bsp Herbal liqueur, Chartreuse
1 twst Orange peel (as garnish)
Instructions

Build all ingredients in an old fashioned glass. Stir with ice and garnish with an orange twist.

Notes

The punt e mes is necessary in this due to its added bitterness. The drink doesn’t quite work with most other sweet vermouths.

History

Created by Alex Vowles for the cocktail competition “The Perfect Blend”.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Alex Vowles, Bar Lafayette, Perth Western Australia, Australia.
Curator rating
5 stars
Average rating
4.5 stars
(30 ratings)
From other users
  • Too sweet for me and not enough biterness from the punt e mes to balance it out.
  • Lagavulin for Islay scotch. Very nice. I didn't have Punt e Mes...so used 1/3 Vitorre Sweet Vermouth and 1/3 Campari. — ★★★★★
  • An awesome boulevardier riff that uses the smoke of Laphroaig in an interesting way with the Averna. Great after a meal or as a nightcap! — ★★★★★
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Craig E commented on 2/21/2019:

Is the "chartreuse" specified here Green Chartreuse?

Pangolindo commented on 2/21/2019:

I confirm, does not work with Cocchi Torino.

Or maybe also because of izarra green i've used instead of Chartreuse.

 

noksagt commented on 2/22/2019:

Cocchi's equivalent would be Dopo Teatro Vermouth Amaro. It seems to work with that, though it is still a bit sweet for my personal taste. I might propose switching to a green Chartreuse rinse.

Kindred Cocktails commented on 2/22/2019:

Excellent. I used Green Chartreuse and the other ingredients exactly as specified. Delightful balance. For a less sweet drink, I'd split the Punt e Mes 50/50 with dry vermouth.

Campaign Trail

2 t Campari
4 1⁄8 oz Brut Champagne
Instructions

Build into a champagne flute

Notes

Just about any dry champagne will do. I personally prefer Perrier Jouët

History

Created in 2018 by Alex Vowles to celebrate a friend winning a local election

Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Alex Vowles, Hawthorn Lounge, Wellington NZ
Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Bitter, sweet and refreshing. Could be drank as a great aperitif or as a celebratory drink. The bitterness of the Campari plays well with the dry effervescence of the champagne. — ★★★★★
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A.Martini commented on 3/15/2023:

Sparkling wine and Campari is an aperitif drunk in all the bars of Italy for over a century. In my city it's called Chiodino, meaning little nail.
This is because the carefully poured Campari penetrates like a nail into the wine.

Naval Treaty

1 3⁄8 oz Rum (Pacto Navio - Cuban)
2⁄3 oz White port
1⁄2 oz Apricot liqueur, Luxardo
1 bsp Herbal liqueur, Green Chartreuse
2 ds Bitters, Angostura
1 sli Orange cream citrate (Wheel, as garnish)
Instructions

Stir with ice, coupe, garnish with orange disk.

Yields Drink
Year
2019
Authenticity
Authentic recipe
Creator
Alex Vowles, Hawthorn Lounge, Wellington
Curator rating
4 stars
Average rating
5 stars
(3 ratings)
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jlp_nyc commented on 8/11/2024:

Had to make some subs — El Dorado 8 for the rum, Rothman & Winter for the apricot liqueur), orange peel coin for garnish — but really enjoyed this one: the white port and apricot liqueur lent a juicy-fruity smoothness to the dominant rum (ED8 is one of my favs), the chartreuse a hint of herbaceousness, and the aromatic bitters tempered the sweetness slightly (though this wasn’t too sweet to me). Booze-forward but not overly so as I stirred it well. Nice sipper that went down quick!

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