Pennington Daiquiri

1 oz Martinique Rum, Rhum JM Blanc
3⁄4 oz Brandy (Bertoux)
3⁄4 oz Lemon juice
1⁄2 oz Suze
1⁄2 oz Honey syrup (3:1)
1⁄4 oz Simple syrup
1 wdg Lime (As garnish)
Instructions

Shake, strain, coupe, garnish.

Yields Drink
Year
2019
Authenticity
Authentic recipe
Creator
Tyson Buhler, Lost Hours, New York City
Source reference

http://imbibemagazine.com/pennington-daiquiri/

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Amazing drink. I made with Amber Rhum Agricole and VSOP cognac and was still remarkable.
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Pangolindo commented on 7/12/2020:

Very well balanced. Delicious. 

Made with basic Armagnac and Dillon. 4 stars.

Mulberry Street

1 1⁄2 oz Rye
1⁄2 oz Ramazzotti
2 t Cherry shrub
1 twst Orange peel (as garnish)
Instructions

Combine all liquids, stir with ice, strain into coupe glass, express oils from orange peel over the drink, garnish with the orange peel.

Yields Drink
Authenticity
Your original creation
Creator
Cara Anthony
Source reference

https://en.wikipedia.org/wiki/Mulberry_Street_(Manhattan)

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Sweet, tingly, and spicy. I used a grapefruit twist because that’s what I had on hand, and quite liked it.
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Daylight Savings

1 1⁄2 oz Grapefruit juice
1⁄2 oz Rum, Cruzan Aged Light
1⁄2 oz Brandy
1⁄2 oz Gin, Aviation
1⁄8 oz Elderflower liqueur, St. Germain
1⁄8 t Fernet Branca
1⁄4 oz Lemon juice
Instructions

Use fresh white grapefruit not pink. Shake and strain. Serve up with rainier cocktail cherry

Notes

Using the base spirit formula from the classic fog cutter but with white grapefruit replacing sour mix. The St Germain with a whisper of Fernet keeps the grapefruit bitterness forward.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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Bonjour Farrokh

1 1⁄2 oz Gin, Sipsmith (VJOP)
3⁄4 oz Triple sec, Cointreau
3⁄4 oz Lemon juice (clarified)
1⁄4 oz Grapefruit liqueur, Combier Pamplemousse Rose
1 bsp Simple syrup (*dhansak masala infused)
4 ds Parfait Amour, Marie Brizard
1 twst Orange peel
Instructions

Shake all but parfait amore w/ ice until well chilled; pour into a chilled coupe, garnish with 4 dashes of parfait amore & an orange peel

Notes

*combine 1tsp dhansak masala w/ 8oz of h2o & 8oz superfine sugar. bring to 135° for 15 minutes and let cool. filter and refrigerate.

History

Created for this season's "art of the mix" competition. Presenting my thanks (and love) to Freddie, Queen, & Bohemian Rhapsody; a combination of heady, London gin, Cointreau-anchored citrus, an ode to Mr. Mercury's Zanzibar birth and a colorful yet intentional finish

Picture of Bonjour Farrokh
Jason Westplate
Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
Not yet rated
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Cedar Fever

2 oz Old Tom Gin, Hayman's
1⁄2 oz Zirbenz Stone Pine Liqueur
1⁄2 oz Elderflower liqueur, St. Germain
2 ds Peychaud's Bitters
1 twst Lemon peel (flamed)
Instructions

Stir the first three ingredients, strain into a cocktail glass, layer Peychaud's on top, garnish with flamed lemon peel.

Yields Drink
Authenticity
Authentic recipe
Source reference

http://www.sousereport.com/concoctions/cedar-fever/

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • For me, it's ok. I'm always looking for something to use my ZIRBENZ STONE PINE LIQUEUR...so I'm a little lenient on this. I think it's possible to adjust improve. Maybe chartreuse instead of elderflower?
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Shawn C commented on 11/22/2022:

This is a great drink, well balanced. Pleasant pine/cedar and elderflower floral flavors balanced with the juniper/herbal character of the gin. Not sweet, not bitter, not too much alcohol heat, just right while having some intriguing flavor. The Peychaud's works to compliment the rest.

Haïtiki Grenadia

2 oz Rhum Agricole (Clairin)
3⁄4 oz Poire William (Gauthier grande reserve)
1⁄2 oz Licor 43
1 oz Passion fruit puree (Fresh fruit)
3⁄4 oz Lime juice
1⁄2 oz Simple syrup (Sugar canne)
2 ds Pimento bitters, Dale De Groff
Instructions

Shake with ice, strain in a coupe glass, garnish with a float of half a passion fruit (grenadia in Haïtian)

Picture of Haïtiki Grenadia
Yields Drink
Year
2019
Authenticity
Your original creation
Creator
David Tiki Shake, France
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Weston

2 oz Bourbon
1⁄2 oz Coffee syrup
3 ds Peychaud's Bitters
Instructions

Stir, strain into old fashioned glass with a large cube or sphere. Garnish with a few spritzes of pipe tobacco essence from an atomizer.

Notes

Bourbon used has been listed in differing places as Weller 12 Year, Four Roses Private Single Barrel and Weller 107 Antique (seems to be the current choice).

For the coffee syrup, blend equal parts Dark Matter Unicorn Blood Espresso Blend (or similar) with demerara sugar.

For the pipe tobacco essence, macerate pipe tobacco (Queen Mary blend or other low nicotine blend) in high proof grain alcohol for a few days. I macerate mine in 151 Demerara rum for a bit more flavor.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Benjamin Schiller, The Berkshire Room, ACME Hotel, Chicago, IL
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Old Money

2 oz Bourbon
1⁄2 oz Aperol
3⁄8 oz Walnut Liqueur, Nux Alpina
1 ds Bitters, Angostura (10 drops)
1 twst Orange peel
1 rinse Allspice Dram
Instructions

Stir, strain into old fashioned glass with a large cube or sphere. Garnish with an orange swath and a few spritzes of allspice liqueur from an atomizer.

Notes

Originally made with Black Maple Hill bourbon (likely the NAS 95 proof orange label, not the age stated black or green label product). I typically use Elijah Craig Small Batch (now sadly also NAS).

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Benjamin Schiller, Boka, Chicago, IL
Curator rating
Not yet rated
Average rating
3.5 stars
(13 ratings)
From other users
  • 4.5
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dbs commented on 9/25/2019:

This is one of the finest cocktails I’ve ever tasted. One of the best uses of Nux Alpina ever! Thanks!

Fault Line

1 1⁄2 oz Aquavit, Linie
1 oz Aromatized wine, Cocchi Vermouth di Torino
3⁄4 oz Cynar
1 t Carrot Eau-de-vie, Reisetbauer
1 Orange peel (as garnish)
Instructions

Add ingredients to chilled stirring vessel, stir for 40-50 revolutions, strain into old fashioned glass with a large cube or sphere, garnish with orange swath.

Yields Drink
Year
2017
Authenticity
Authentic recipe
Creator
Shannon Tebay-Sidle, Death & Company, New York
Source reference

https://punchdrink.com/recipes/fault-line/

Curator rating
Not yet rated
Average rating
5 stars
(5 ratings)
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bza commented on 3/02/2021:

This drink is a masterpiece. On Punch it is garnished with an orange peel, was that an update or is this recipe incorrect? Regardless, I'll try it with a grapefruit peel next time.

Zachary Pearson commented on 3/02/2021:

Curated this - added link to the Punch article and changed grapefruit swath to orange swath (cut into a carrot for extra points) - any idea where the very specific instructions come from? Punch is not so picky. And bravo to anyone who has the carrot eau de vie! Thanks,  Zachary

applejack commented on 3/27/2021:

I believe I got the recipe from the licensed_to_distill Instagram account, which posted it before the Punch article.  Not sure which garnish is correct; when I made it I used a grapefruit swath and had the carrot eau-de-vie on hand, and it was quite good.

Shawn C commented on 3/03/2026:

I agree with the previous comment that this drink is a masterpiece, and my wife thought it was great too. I just got the carrot eau-de-vie and this is the first thing I tried it in. All of the components work well together, and somehow the small quantity of carrot essence is more pronounced than I though it would be. It seems to round out the cynar in some way.

Zapoteca

1 1⁄4 oz Mezcal
1 1⁄4 oz Amer Picon (sub Ramazzotti and 3 dashes of orange bitters if unavailable)
1 1⁄4 oz Sweet vermouth, Carpano Punt e Mes
3 ds Bitters, Amargo Chuncho
Instructions

Stir with ice and strain into a double old fashioned glass containing a large lump of clear ice. Orange garnish (peel or dehydrated).

Picture of Zapoteca
© Proofcocktails.nl 2018
Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Andy at Proofcocktails.nl
Source reference

http://www.proofcocktails.nl/2019/03/01/zapoteca/

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Kindred Cocktails commented on 3/06/2019:

Since 3 oz into the mixing glass makes a nice sized drink, maybe re-scale to 1oz each? Would make the recipe more beautiful too. This sounds good to me. I'm trying it tonight with Amer Boudreau.

Shawn C commented on 5/16/2023:

Note: I made this as 1:1:1 oz w/ 2 dashes of Amargo Chuncho for a standard volume drink.

This is an interesting combination with the Mezcal's earthy/smokiness, Amer Picon's orange/coffee ground bitter, and Punt e Mes' amaro bitter all weighted toward a darker bitterness, balanced by some rich flavors. I used Amer Picon black label which has a dark, strong coffee ground bitterness to it and less of the common amaro balance. The Amargo Chuncho bitters work here by lending a slight orange blossom nose on top of the other strong aromas. The drink stands out as a pleasant but dark bitter cocktail balanced by sweet vermouth. As is, I put it as between 3.5 and 4 out of 5 stars.

I will retry this with Bigallet China-China Amer in place of Amer Picon. I most often prefer the broader and less dark/bitter nature of Bigallet orange amaro as a sub for Amer Picon, and I am curious as to how it will work here. I go through Bigallet much more rapidly than Picon.

Shawn C commented on 5/22/2023:

I re-made this substituting Bigallet China-China Amer for the Amer Picon. For me this dials the drink in perfectly, a solid 4+.

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