Cucumber, Salt & Smoke

1 sli Cucumber (1" slice, chopped)
1 oz Pisco
1 oz Mezcal
1 oz Lemon juice
1 oz Simple syrup
1 pn Salt
1 Egg white
3 dr Peychaud's Bitters (as garnish)
Instructions

Muddle cucumber, add other ingredients, dry shake, shake with ice, double strain into coupe, dot with bitters.

Notes

Foregoing the egg white (and dry shake) is an option.

Picture of Cucumber, Salt & Smoke
Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Linden Pride, Food & Wine
Source reference

https://www.foodandwine.com/recipes/cucumber-salt-and-smoke-cocktails-2…

Curator rating
Not yet rated
Average rating
4.5 stars
(7 ratings)
From other users
  • cut the simple, daiq ratios or look up some type of sour with egg white.
  • Largish volume. Accessible, fresh. Might be worth trying without the egg white, as this was maybe a touch too rounded off.
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Somewhere in Time

1 oz Gin, Nikka
1 oz Sweet Marsala, Florio
1 oz Amaro (Greenbar Grand Hops)
1 twst Orange peel (As garnish)
1 twst Grapefruit peel (As garnish)
Instructions

Stir and pour into chilled cocktail glass or over a large rock. Express peels and garnish.

Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Jesse Medlong
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
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Rooty Cane

3⁄4 oz Navy strength rum, Smith & Cross
1⁄2 oz Pineapple rum, Plantation Stiggins' Fancy
3⁄4 oz Pineau des Charentes
3⁄4 oz Suze
1⁄4 oz Maraschino Liqueur
2 ds Peychaud's Bitters
Instructions

Loooooong stir, strain, coupe

Notes

Rum, Suze, and more rum,
mellowed by Pineau and maraschino

Yields Drink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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  • Bark at the Moon — Rum, Rye, Averna, Pedro Ximénez Sherry, Bitters, Cinnamon syrup
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PlasticDub commented on 8/02/2020:

Will make with Salers next time as slightly harsh start. 

Prickly Cushion

2 oz Blanco tequila
1⁄2 oz Milk (Clarified with citric acid, lemon strength)
1 sli Serrano (Small slice, maybe 5mm)
1⁄2 oz Rich simple syrup 2:1 (Muscovado sugar)
1 ds Bitters, Angostura
1⁄2 ds Black pepper tincture
Instructions

Muddle serrano pepper with tequila and whey; add remaining and shake; serve up.

Yields Drink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Tropic of Capricorn

1 bsp Scotch (Very smoky and peaty,as rinse)
1 1⁄2 oz Brandy (Guasca Feijoa)
3⁄4 oz Falernum, Velvet Falernum
1⁄2 oz Fino sherry
3⁄4 oz Lime juice
2 ds Bitters, Fee Brothers Orange
1 Feijoa (as garnish)
Instructions

Rinse cocktail glass with scotch. Skewer two halves of feijoa back together and place across glass. Shake other ingredients then strain over feijoa garnish.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Doctored Pepper

1 1⁄4 oz Rye, Rittenhouse 100
3⁄4 oz Amaretto, Luxardo
3⁄4 oz Lemon juice
1⁄2 oz Cola syrup (Dr pepper reduction)
1 oz Egg white
Instructions

Dry shake. Wet shake. Rocks glass over a big rock. No garnish

Notes

For Dr. Pepper reduction:
Bring 2L to a boil. Reduce heat and simmer, reducing by slightly more than 1/2. Makes 750 mL

Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Paul Boucher, Morrissey's, Saratoga Springs, NY
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Ghost Town

1 oz Genever, Bols
1 oz Curaçao, Pierre Ferrand Dry Curaçao
1 oz Tea, Lapsang Souchong (The smokiness of the Lapsang is important, a substitute tea won't work here)
1⁄4 oz Ramazzotti
1 rinse Islay Scotch, Laphroaig
1 twst Orange peel
Instructions

Rinse the glass with a smoky Islay Scotch (like Laphroaig). Then stir the rest of the liquid ingredients over ice and strain into the rinsed glass, straight up. Express the orange peel and use to garnish.

Notes

I recommend over-steeping or double-steeping the Lapsang Souchong to get as much of that smoky tea flavor as possible. Without a strong tea, this cocktail could taste a little bland or weak. With an over-steeped Lapsang, the slightly bitter pine-smoke flavor gives a nice edge to the lighter and sweeter ingredients.

Yields Drink
Authenticity
Your original creation
Creator
Cliff Mathieson, San Luis Obispo, CA
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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Rosenstock

2 oz Bourbon
3⁄4 oz Plum shrub
1⁄2 oz Amaro, Amaro di Angostura
3 lf Mint (Muddle with other ingredients, then remove)
Instructions

Combine all ingredients, gently muddle the mint to express its oils, then remove the mint. Shake the rest with ice and serve straight up.

Notes

I made the shrub by chopping up a ripe plum into cubes and tossing it into a jar with an equal amount of sugar. Once all of the liquid was extracted after a few days, I removed the plum pieces, and I added an equal amount of apple vinegar. My ratio was 1/2 cup plum, 1/2 cup sugar, 1/2 cup vinegar.

Yields Drink
Authenticity
Your original creation
Creator
Cliff Mathieson, San Luis Obispo, CA
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Reverse Manhattan (Berretto Da Notte)

2 oz Aromatized wine, Cocchi Vermouth di Torino
1 oz Rye
2 ds Orange bitters
1 twst Orange peel
Instructions

Stir, up, twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Kara Newman
Source reference

"Nightcap", Kara Newman, cited NY Times 2018 x 10, Robert Simonson

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
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Craig E commented on 10/11/2018:

Curated to remove copyright infringement, per our Style Guide. 

Persephone's Ball

2 oz Old Tom Gin (Greenhook Smiths)
1 oz Pomegranate Liqueur, Pama
4 oz Soda water
1 wdg Lime (As garnish)
Instructions

Build over ice in a highball glass and stir lightly. Squeeze lime and garnish.

Notes

Also a lot of fun with Empress 1908 Indigo Gin, which changes color on contact with the acids in the drink.

Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Jesse Medlong
Curator rating
Not yet rated
Average rating
Not yet rated
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