Viper Drop

1 1⁄2 oz Soju (I used Tokki)
1 oz Curaçao, Pierre Ferrand Dry Curaçao
3⁄4 oz Lime juice
1⁄4 oz Simple syrup
1⁄4 oz Campari (Add a good pinch of salt to the Campari and stir till it disolves, then set aside until the end.)
Instructions

Shake everything with ice except for the salted Campari. Strain into a glass, then pour the salted Campari over the cocktail (the Campari will sink, creating a vivid red layer at the bottom of the drink).

Notes

Salting the Campari is vital! Counterintuitively, adding a nice pinch of salt to Campari makes it sweeter and rounds out the flavor. It also makes the drinker salivate a little, giving the drink a richer impression.

History

I created this one after trying the Beta Cocktails "Campari Martini." I wanted to integrate salted bitter liqueur into a crowd-pleasing cocktail, and I think the Viper Drop hits the mark.

Yields Drink
Authenticity
Your original creation
Creator
Cliff Mathieson, San Luis Obispo, CA
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Good if you have soju to use up. Also a low acoohol cocktail, which is a good thing once in a whilw — ★★★★
  • A bit sour - add more simple syrup
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Makrut-rita

1 1⁄2 oz Tequila
1⁄4 oz Lemon juice
1⁄4 oz Ginger syrup
1 lf Makrut lime leaf
2 ds Peychaud's Bitters
Instructions

Muddle leaf w/ bitters, combine & shake with ice, strain into highball glass

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • The Makrut is a nice touch but it's subtle. The cocktail is tiny. Could definitely use more volume: probably could use a bit more syrup and definitely a bit more citrus.
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Sharon

1 1⁄2 oz Manzanilla sherry
1 oz Sweet vermouth, Carpano Antica Formula
3⁄4 oz Campari
1 twst Orange peel
Instructions

Stir with ice, strain into coupe. Express and discard orange peel.

Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
Tristan Willey
Source reference

https://punchdrink.com/recipes/sharon/

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
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Enzoni

1 oz Gin, Beefeater
1 oz Campari
2⁄3 oz Lemon juice
1⁄2 oz Simple syrup
5 Grapes (Green grapes)
Instructions

Crush 4 grapes with ingredients. Shake, strain on low ball with big ice. Garnish with a grape

Yields Drink
Year
2003
Authenticity
Authentic recipe
Creator
Vincenzo Errico, Milk & Honey, NYC
Curator rating
Not yet rated
Average rating
4.5 stars
(18 ratings)
From other users
  • Made with bay-leaf/grapefruit syrup. Grape works well with the grapefruity flavors. — ★★★★★
  • Tasty
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Pangolindo commented on 2/21/2019:

Strong Campari aftertaste rounded and tamed by grape. Very pleasant but i really think it lacks something in.

Will make again.

stevethebartender commented on 8/25/2020:

Definitely up there with my new found favourites... I posted the Enzoni on my YouTube channel and it's been well received by everyone!

Il Carrelo degli Amari

1 1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1 1⁄2 oz Amaro (Amaro Sanseverino)
1⁄2 oz Branca Menta
1⁄3 oz Peychaud's Bitters
2 wdg Orange
1 twst Lime peel
Instructions

Muddle oranges with ingredients. Shake with ice, double strain coupe glass. Lime twist oil only.

History

Created by Romano Buonacorsi

Yields Drink
Authenticity
Authentic recipe
Creator
Romano Buonacorsi, Italy
Source reference

https://youtu.be/1D8KHadlqoQ

Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Changed to imperial unit
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Malört Face

1 1⁄4 oz Herbal liqueur, Jeppson's Malort
3⁄4 oz Aromatized wine, Lillet Blanc
3⁄4 oz Pamplemousse Rose
1 twst Lemon peel
Instructions

Build in old fashioned glass with ice, stir for 5-8 seconds. Garnish with a long lemon twist.

Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
Drew Dumont, Atwood Restaurant, Chicago, IL
Source reference

https://www.buzzfeed.com/ryanhatesthis/17-people-suffering-from-malrt-f…

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Sweet Irony

1 1⁄2 oz Aperitivo, Leopold Brothers
1 1⁄2 oz Sweet Marsala, Florio
1 1⁄2 oz Gin (Citrus forward)
1 twst Lemon peel (As garnish)
Instructions

Stir and pour into chilled cocktail glass or over a rock. Garnish.

Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Jesse Medlong
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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The Fountain

1 1⁄2 oz Bourbon, Old Grand Dad 114
3⁄4 oz Zucca
1⁄4 oz Cherry Liqueur, Cherry Heering
1 ds Bitters, Dram black bitters
1 twst Lemon peel
Instructions

Stir; strain; rocks; twist.

Notes

Your favorite aromatic bitters can be subbed for the Dram.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Chad Hauge, Longman & Eagle, Chicago, Illinois (USA)
Source reference

https://www.vanityfair.com/culture/2015/06/fathers-day-cocktail-longman…

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Subbed Sfumato which didn't work that well.
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Hoppy Daq

3 oz Tequila, Ocho Blanco
1 1⁄2 oz PInk grapefruit juice
1 1⁄2 oz Grenadine
3⁄4 oz Amaro (Greenbar Grand Hops)
Instructions

Shake and pour into two chilled cocktail glasses.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Trans-Pacific

1 1⁄4 oz Sotol (Siempre)
1⁄2 oz Ginger liqueur, New Deal
1⁄2 oz Ancho Reyes chile liqueur
3⁄4 oz Lime juice
1 Ginger (Candied, as garnish)
Instructions

Shake and strain into chilled cocktail glass. Garnish.

Notes

This also works very well with basil eau de vie (from St. George), which gives it more of a southeast-Asian flavor profile. I garnish that variant with a kaffir lime leaf and call it "Muy Thai" (as in "very Thai").

Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Jesse Medlong
Curator rating
Not yet rated
Average rating
4.5 stars
(6 ratings)
From other users
  • Sublime. Sophisticated and smooth with a spicy kick at the finish. I used Mesh & Bone sotol and Ancho Reyes Verde (sooo much better than the red stuff).
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