Best Pal

1 oz Rye, Rittenhouse
1 oz Cynar
1 oz Aromatized wine, Imbue Bittersweet vermouth
1 ds Bitters, Fee Brothers Orange
1 ds Bitters, Angostura
Instructions

Add ingredients to a bar glass with ice, stir, strain to a rocks glass with one big cube. Garnish with a orange peel.

Yields Drink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(7 ratings)
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Beach & Panorama #4

2 oz Light rum, Bacardi (Gran reserva maestro de ron)
3⁄4 oz Lime juice
1⁄3 oz Rhubarb syrup (Homemade)
1⁄4 oz Ginger syrup (Belvoir cordial)
1 ds Orange cream citrate
1 ds Bitters (Bittermens Winter Melon)
5 lf Mint
Instructions

Mix, shake, strain in coupe.

Notes

Rhubarb syrup: 4 stalks, peel rhubarb, chop, heat with 7 oz water, let boil, and rhubarb get to the point of purée. Strain, then strain again with coffee flter. Add same volume sugar. Bottle. Fridge.

Rhubarb tartness is going to vanish slowly after a week. Maybe some malic or citric acid could remedy to the problem.

Yields Drink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Harpo's Special — Light rum, Curaçao, Bitters, Lime juice, Simple syrup, Lime
  • St. John's Santa Fe — Blanco tequila, Añejo tequila, Lime juice, Agave syrup, Cucumber, Cilantro, Green Tabasco
  • Anne Bonny's Last Call — Light rum, Orange liqueur, Coconut liqueur, Lime juice, Pineapple syrup, Pineapple, Basil, Lime
  • Shabash — Dark rum, Apricot liqueur, Lemon bitters, Lime juice
  • Melba Cocktail — Light rum, Swedish Punsch, Absinthe, Lime juice, Grenadine

Oghi

1 1⁄2 oz Slivovitz
7⁄8 oz Drambuie
1⁄4 oz Grenadine
4 dr Peychaud's Bitters
1 twst Lemon zest (as garnish)
1 sli Apple, Granny Smith (as garnish)
Instructions

Build in glass (Old Fashioned) On the rocks, obviously.. Garnish with lemon and apple.

History

Dedicated to Croatian soccer.
My friends know why.

Yields Drink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • way too sweet - added 1/4 oz lemon but that's not the answer...
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JakGrabit commented on 12/30/2022:

Made with 1.5 ounces Slivovitz and 0.5 oz dambuie. Left out the grenadine. Used Hellfire Shrub and Pooter Smoke and Salt bitters instead of Peychauds - salt was a plus; smoke was not. Probably could have used lemon peel. Agree with other user: too sweet, but there's something there with teh Slivovitz and Dambuie. Tried a variation with Amaretto - no bueno.

A.Martini commented on 12/30/2022:

Thank you very much JakGrabit. Maybe a Laphroaig float instead of grenadine? hmm...

Caribé Sour

1 1⁄2 oz Allspice Dram, Bitter Truth
1⁄4 oz Virgin Islands Rum, Cruzan Blackstrap
1⁄4 oz Bitters, Angostura
3⁄4 oz Hibiscus Liqueur, FruitLab
3⁄4 oz Lemon juice
3⁄4 oz Egg white
Instructions

Dry shake, wet shake, strain into a chilled coupe. No garnish.

Notes

Lime juice also works well if you want a slightly more tart, less sweet option.
St. Elizabeth and Hamilton are considerably sweeter than The Bitter Truth pimento dram, so if using those you'd probably need to use lime and up the citrus to 1 oz.

Yields Drink
Year
2019
Authenticity
Your original creation
Source reference

https://www.youtube.com/watch?v=QUivAoWCLak

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
From other users
  • Very heavy on the allspice dram but works well. Lime improves things over lemon.
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Oaxaca Forever

1 1⁄2 oz Mezcal (Smoky)
3⁄4 oz Coffee liqueur, Bittermens New Orleans Coffee
1⁄2 oz Fernet Vallet
Instructions

Stir, rocks

Picture of Oaxaca Forever
Yields Drink
Authenticity
Authentic recipe
Creator
Distinguished Spirits
Source reference

https://youtu.be/EtG4pdk24o0

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Border Patrol

1 oz Fernet Vallet
1 oz Mezcal, Del Maguey (Vida)
1 oz Lime juice
1⁄2 oz Demerara syrup
1 pn Salt (or Saline solution)
Instructions

Shake, up or rocks

Picture of Border Patrol
Yields Drink
Authenticity
Authentic recipe
Creator
Nick Ramsdell
Source reference

https://www.esquire.com/food-drink/drinks/recipes/a23564/border-patrol-…

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Dear Fernet

1 oz Overproof bourbon (Stagg jr 129 proof)
3⁄4 oz Suze
3⁄4 oz Sweet vermouth (Lustau)
3⁄4 oz Fernet Branca
1⁄4 oz Orgeat
Instructions

Long stir, about a minute, strain in coupe

Notes

Sweet yes ! But my palate loved the taste it had.
I pretty much like how fernet and suze interact.

If someone knows a way to keep the flavor and lower sweetness, please, let me know !

I uped bourbon slowly to 1. 1/3, but fernet and suze vanished....

Maybe dry sherry instead of vermouth ?

Yields Drink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
Similar cocktails
HallA commented on 2/19/2022:

It's sweet for sure, but with a bracing bitterness from the fernet so it doesn't taste cloying at all. Can definitely taste each part of the mix and agree with other comments that the fernet + suze is lovely, and I tend to think maybe more so with the Letherbee fernet I used that has a bit more saffron. Very nice.

Interrobang‽

1 oz Armagnac
1 oz Bénédictine
1 oz Cynar
1 Islay Scotch (spritz, as garnish)
Instructions

Stir, strain, lowball with no ice, garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Sother Teague
Source reference

I'm Just Here for the Drinks and https://cocktailvirgin.blogspot.com/2019/01/interrobang.html

Curator rating
Not yet rated
Average rating
5 stars
(4 ratings)
From other users
  • I would agree that doing 1/2 of herbal liquor and 1/2 of benedictine and 1/4 of islay is spot on.
  • Enjoyable but quite sweet.
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Coadster commented on 1/03/2025:

Good but a bit too sweet. I did 1/2 of the Benedictine and then did 1/2 of an herbal liquor and then 1/4 of Laphroig and it seems a bit better balanced.

yarm commented on 1/04/2025:

Yes. Most drinks like the 100 Year Old Cigar take that 2 oz spirit, 1/2 oz Cynar, 1/2 oz Benedictine structure. I found 1:1:1 enjoyable but on the richer end of my limits.

noksagt commented on 1/04/2025:

I tend to share the preference for more spirit-forward and less sweet drinks.

However, I read this particular cocktail more as an amaro- and peat- modified B&B. The bottled version of B&B is 60% Bénédictine, and so we remain roughly in the ballpark here. Using a younger higher proof spirit works here too.

Aperitivo #3

1 3⁄4 oz Sherry, Lustau Manzanilla
3⁄4 oz Bonal Gentiane Quina
3⁄4 oz Gin, G'Vine Floraison
1⁄3 oz Rhubarb syrup
1⁄3 oz Fernet Branca
1 ds Bitters, Angostura Orange
Instructions

Stir quickly just in order to chill with a lot of ice, strain, coupe.

Notes

Mid way between a sherry hanky panky and a bamboo, with additional notes.

Very light, herbal and floral.
Be carefull with dilution.

History

Just bought a bottle of manzanilla for the first time.
Wanted to try something but do not wanted to be influenced by recipes from the database.
This one comes.

Tried with 1oz gin and 0,5 rhubarb syrup:
More gin profile, fernet as present as before, apertif wines nearly disappeared.

I really think a higher proof cocktail will be good too.

Yields Drink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails

Captain Flint

1 2⁄3 oz Gold rum
2⁄3 oz Absinthe
2 dr Bitters, Angostura
1 sli Orange
1 sli Pear
Instructions

Stir and strain in a chilled cup. Garnish with orange and pear.

History

Cocktail dedicated to the most disturbing of pirates (real or literary)

Yields Drink
Year
2017
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
1 star
(1 rating)
Similar cocktails
Mixed up in Na… commented on 7/31/2025:

While making this drink, we thought that the recipe called for a lot of absinthe, and, indeed, when we sipped it, the absinthe overpowered the drink. We added another 1/3rd oz. of rum. That helped, but not enough. We had a bottle of ginger-honey syrup and added 1/2 oz of that. That gave the drink more balance, moving it away from the very strong absinthe. In the future, we will either follow that same scheme or simply lower the amount of absinth and leaven the drink with some syrup--either ginger or ginger-honey.

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