Death Proof

2 sli Cucumber
2⁄3 oz Gin
7⁄8 oz Ginger liqueur (Giffard)
2 t Pineapple Gum Syrup
2 t Lemon juice
1⁄2 Egg white
8 lf Cilantro
Instructions

Muddle cucumber, shake remaining ingredients, double strain, garnish with a cilantro sprig.

Yields Drink
Authenticity
Authentic recipe
Creator
Giffard
Source reference

http://www.giffard.com/en/recette/death-proof-3/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Is there room for celery bitters??
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Zachary Pearson commented on 4/26/2018:

Curated this - removed copyrighted picture/instructions. Rewrote instructions, changed coriander to cilantro,as that is the usual US usage. Thanks,  Zachary

Raspberry Merkin

1 1⁄2 oz Bourbon, Old Forester
1⁄2 oz Raspberry syrup
1⁄2 oz Lemon juice
1 oz Champagne
1 lf Basil (as garnish)
Instructions

Shake bourbon, syrup, and juice; strain into a flute, top with champagne, and garnish with a slapped basil leaf

Notes

This drink should be tart, so be careful not to make it too sweet. I would not omit the basil leaf, either.

Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
Lily Dean, Old Kentucky Bourbon Bar, Covington, KY
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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The Ben Franklin

1 1⁄2 oz Bourbon
1 oz Mead, Colony Meadery Earl Grey
1 oz Lemon juice
1 oz Honey syrup
1 twst Lemon peel
Instructions

Stir all ingredients except garnish over ice. Strain into a footed goblet with a single large cube of ice. Garnish with the lemon twist.

History

Domenico Lombardo, founder/executive chef of Mint Gastropu: “The better the mead, the better the drink. Bergamot-scented Earl Grey mead from nearby Colony Meadery plays nicely with Bourbon and honey syrup, like a more potent version of afternoon tea.”

Yields Drink
Authenticity
Unknown
Creator
Courtesy of Mint Gastropub, Bethlehem, Pennsylvania
Source reference

https://www.winemag.com/gallery/mead-cocktails-from-the-hive-mind/#gall…

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Pisco Punch

1 1⁄2 oz Pisco
1⁄2 oz Pineapple Gum Syrup
3⁄4 oz Water
1⁄2 Lime
1 cube Pineapple (as garnish)
Instructions

Shake, strain, small bar glass, garnish.

Notes

Recipes suggets using sugared pineapple chunks from making the pineapple syrup. 1/2 small lemon may be substituted for the lime.

Yields Drink
Authenticity
Unknown
Creator
San Francisco, CA
Source reference

Wonderich's Imbibe, citing Bronson's "Secrets of Pisco Punch Revealed", California Historical Quarterly, 1973.

Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
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Ott's Special

1 1⁄2 oz Gin
3⁄4 oz Strega
3⁄4 oz Dry vermouth
1 ds Orange bitters, Regans' orange bitters
1 ds Bitters, Fee Brothers Orange
1 twst Orange peel (as garnish)
Instructions

Stir; strain; garnish.

History

Chris Amirault of eGullet found this in a 1937 UK Bartenders' Guild book.

Picture of Ott's Special
Yields Drink
Year
<=1937
Authenticity
Altered recipe
Creator
Jack Powell
Source reference

https://forums.egullet.org/topic/35798-strega/?do=findComment&comment=1…

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Gives the Strega a stage to shine on.
  • Must try
  • Sophisticated spin on a martini. Maybe a touch too sweet.
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Shawn C commented on 1/29/2023:

I am not rating the posted cocktail, since I adjusted this from the 1937 Cafe Royale Cocktail Book ratios because I know the period cocktails often run a bit sweet with intense liqueur flavor. I used 2 oz Tanqueray, 1/2 Strega, 1/2 Noilly Prat Extra Dry, 2 dashes Regan's orange bitters, orange twist. This worked for my palate and I would rate it a 4, still substantial sweetness, but showcasing the herbal/botanical character of the Strega (which is similar to the Basque liqueur Izarra Jaune which I am fond of, a bit less sweet than Yellow Chartreuse, with more herbal character.) I will probably try this again with the Izarra to compare.

Burning Times

2 oz Gin, Plymouth
3⁄4 oz Strega
1⁄4 oz Fernet Branca
2 ds Bitters, Boker's
1 twst Lemon peel (as garnish)
Instructions

Stir; strain; garnish

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Chris Amirault, eGullet
Source reference

https://forums.egullet.org/topic/35798-strega/?do=findComment&comment=1…

Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • Good drink. Surprisingly spice-forward.
  • A very good use of two ingredients (actually three with the Bokers) that have a lot of strength and can overpower a drink easily in Strega and Fernet Branca. The creator has balanced these to great effect.
  • Really nice, the fernet is well behaved. Strong and sophisticated.
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iScrumhalf commented on 2/06/2025:

Fernet Branca leads with a cold minty inhale. Strega complements the earthiness of Plymouth on the palate and the two amari are surprisingly balanced in these ratios. Fee Cardamom (Boker’s) bitters bridge any gap between them. Sweetness is a touch too much as it warms. Drink quickly from a well-chilled glass

La couronne de poire renversée

2 oz Cognac
3⁄4 oz Pear liqueur, Clear Creek
1⁄2 oz Brown Sugar Simple syrup
1 Whole egg
1 pn Nutmeg (as garnish, to taste)
Instructions

Dry shake 15 seconds, shake 15 seconds, strain, chilled coupé, garnish.

Notes

Feel free to substitute Massenez Poire Williams eau de vie for the pear brandy. Use the freshest available, local, free-range egg available.

Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Chris J Zähller
Curator rating
Not yet rated
Average rating
Not yet rated
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Mosby Mule

2 oz Rye, Bulleit
3⁄4 oz Key lime
1⁄2 oz Cinnamon syrup
1 oz Ginger beer
Instructions

Shaken first three ingredients with ice and pour over the ginger

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Dennis Frye
Curator rating
Not yet rated
Average rating
Not yet rated
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Marrakesh Express

1 1⁄2 oz Mezcal
1 1⁄2 oz Pomegranate juice
3⁄4 oz Lemon juice
3⁄4 oz Simple syrup
1 1⁄2 t Chili pepper (Harissa Paste)
3⁄4 t Rose water
1⁄2 oz Egg white
1 pn Pomegranate seeds (as garnish)
1 pn Pink Peppercorn (as garnish)
1 pn Salt, Maldon (as garnish)
Instructions

Dry shake, shake with ice, strain, rocks, garnish.

Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
Gabriella Mlynarczyk,Los Angeles, CA
Source reference

One-Bottle Cocktail;https://www.seriouseats.com/recipes/2018/04/marrakesh-express-pomegrana…

Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
From other users
  • A fantastic idea that looked promising and looked good. In practice, we just didn't love it. — ★★
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Trading Partners

2 oz Overproof rum, Plantation O.F.T.D.
1 1⁄2 oz Grapefruit juice
1 oz Lime juice
3⁄4 oz Cinnamon syrup
1⁄4 oz Bitters, Angostura
2 ds Absinthe
Instructions

Shake, strain, rocks glass on crushed ice.

Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
redditor bettercocktails
Source reference

https://www.reddit.com/r/cocktails/comments/84gg91/trading_partners/

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Def make again. Maybe because I didn’t have the right rum, came out on the tart side even with 1 oz cinn syrup. Will try again with less lime.
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Craig E commented on 4/15/2018:

Will all that fit in an ice-filled rocks glass?

noksagt commented on 4/16/2018:

In the source, it fit in a DOF, though there's not a ton of crushed ice (a gated pour would need to catch most ice). When i made it, it was barely too large for my DOF.

The volume of tiki drinks varies widely. This is large, but not the largest. A larger tiki mug would be a great vessel for this, but I noted and tried what was published.

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