Vieux Pentagone

1 oz Pineapple rum, Plantation Stiggins' Fancy
1 oz Bourbon, Woodford Reserve
1 oz Sweet vermouth, Dolin
1⁄3 oz Falernum
1⁄3 oz Amer Picon
1 ds Bitters, Angostura
Instructions

Stir quickly just in order to chill, strain in coupe

Yields Drink
Year
2018
Authenticity
Your original creation
Curator rating
4 stars
Average rating
4 stars
(7 ratings)
From other users
  • Promising, but for me the falernum takes over even in the small amount specified. Maybe just a rinse?
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  • Lewis & Martin Cocktail — Bourbon, Aromatized wine, Crème de Banane, Peychaud's Bitters, Lemon peel
  • Little Caribbean — Rye, Pineapple rum, Sweet vermouth, Bitters, Peychaud's Bitters, Pastis, Cherry, Orgeat
  • Vieux Ananas — Rye, Pineapple rum, Sweet vermouth, Bénédictine, Bitters
Kindred Cocktails commented on 6/14/2018:

I made this with Punt e Mes and my Amer Boudtreau (very bitter, high proof). Very good, but a bit too sweet. Suggest reducing Falernum and Amer to 1/4 oz. Maybe try rye.

Mexican Spring

1 1⁄2 oz Reposado Tequila
1 oz Vodka, St. George (Green Chile)
1⁄2 oz Lemon juice
1⁄2 oz Elderflower liqueur, St. Germain
1⁄4 oz Strega
1⁄4 oz Sweet vermouth, Dolin
2 ds Bitters, Bittermens Boston Bittahs
Instructions

Add ice and ingredients to shaker. Stir. Strain into a martini glass.

Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Luv4music
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Salvatore Daiquiri — Jamaican rum, Light rum, Cherry Liqueur, Averna, Jamaican #1 bitters, Lime juice, Lime peel
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English Rain

1 oz Gin, Hendrick's
1 oz Cucumber Vodka, Crop Organic Cucumber Vodka
1⁄2 oz Amaro Montenegro
1⁄3 oz Elderflower liqueur, St. Germain
1⁄2 oz Aloe vera liqueur, Chareu
1⁄3 oz Apricot liqueur, Giffard
3 ds Bitters, Bittermens Boston Bittahs
Instructions

Add ice to shaker. Add all ingredients. Stir well. Strain into a coupe glass.

Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Luv4music
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Corpse Reviver #6

3⁄4 oz Gin, Beefeater
3⁄4 oz Aromatized wine, Cocchi Americano
3⁄4 oz Becherovka
3⁄4 oz Lemon juice
1⁄4 oz Bärenjäger
Instructions

Shake with ice and strain into a rocks glass filled with ice. Garnish with a lemon twist and add straws.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Source reference

http://cocktailvirgin.blogspot.com/2013/01/corpse-reviver-6.html

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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  • Embassie — Gin, Aromatized wine, Herbal liqueur, Lemon juice, Lemon peel
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Squonk1977 commented on 6/19/2018:

I agree on increasing the Bärenjäger and decreasing the lemon. I wish the Becherovka stood out more. 

Dark Trilogy

1 1⁄2 oz Amargo-Vallet
1⁄4 oz Fernet Vallet
3⁄4 oz Pedro Ximénez Sherry, Lustau
1 twst Orange peel
Instructions

Stir with ice, strain into chilled coupe. Garnish with expressed orange peel.

Yields Drink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
From other users
  • Probably a 3.5 - not that much more than the sum of its parts, but I like the parts.
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Veracruz

1 1⁄2 oz Tequila (or Mezcal)
1⁄2 oz Aloe vera liqueur, Chareau
1⁄2 oz Dry white wine (see History)
3⁄4 oz Lime juice
1⁄2 oz Simple syrup
2 ds Hellfire Habanero Shrub, Bittermens (to taste)
1 sli Cucumber (as garnish)
Instructions

Shake, strain, rocks, garnish.

Notes

Cooling flavors playing off hot ones.

History

I've used a lot of semi-aromatic, high acid, herbaceous white wines here, to good effect. The original called for Marlborough Sauv Blanc, but I've also had good results with Loire Sauv, Franken Silvaner, and unoaked/modern styles of Verdejo.

Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
From other users
  • Replaced habanero bitters with 1 dsh Cholula hot sauce and 1 dsh celery bitters. White wine was a Riesling/chardonnay blend but I think it worked nicely.
  • Cayenne/ Chili H20, Muddled cucumber...etc
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Warm & Spicy Caress

2 oz Pineapple rum, Plantation Stiggins' Fancy
3⁄4 oz Cynar
1⁄3 oz Herbal liqueur, Yellow Chartreuse
1⁄3 oz Ginger syrup (Belvoir cordial)
Instructions

Stir in rock glass with ice, cherry+orange peel twist as garnish, serve

Notes

Cordial shines after Cynar roudness and bitterness, very soft notes of Chartreuse.

Yields Drink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Something about this combo really brings out the pineapple in the Stiggin's.
  • Burnt sugar
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Triple Crown Breeze

1 oz Mezcal
1⁄4 oz Añejo tequila
1⁄2 oz Fernet Branca
1⁄3 oz Batavia Arrack, Van Oosten
1 bsp Allspice Dram
1⁄4 oz Orgeat
1⁄8 oz Honey syrup
1⁄2 oz Lime juice
1 Egg white
Instructions

Combine all ingredients, and short shake without ice for 10 seconds. Add ice and shake again. Serve up in chilled coupe.

Notes

Can be made without egg white and lime juice. If omitted, stir rather than shake.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Zta,more orgeat
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Midnight Bouquet

1 1⁄2 oz Añejo tequila
1⁄4 oz Mezcal, Alipus Andrés
3⁄4 oz Averna
1⁄2 oz Elderflower liqueur, St. Germain
1 ds Grapefruit bitters, Bitter Truth
1 twst Grapefruit peel
Instructions

Stir with ice, strain into coupe and garnish with expressed grapefruit twist

Yields Drink
Authenticity
Authentic recipe
Creator
Meaghan Dorman, Raines Law Room, NYC
Source reference

"How To Drink French Fluently", Drew Lazor & Ralph Vidal, Ten Speed Press, 2017

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Smooth and complex. Coffee, grapefruit
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Piña Verde

1 1⁄2 oz Herbal liqueur, Green Chartreuse
1 1⁄2 oz Pineapple juice
3⁄4 oz Cream of coconut, Coco López
1⁄2 oz Lime juice
1 spg Mint (as garnish)
Instructions

Add all ingredients to a blender and add ice (about 5-6 regular-sized cubes, cracked). Blend until smooth, and pour into a glass or tiki mug.

Garnish: mint sprig.

Notes

Start with less ice, add more if needed.

Yields Drink
Authenticity
Authentic recipe
Creator
Erick Castro, Polite Provisions, San Diego, California (USA)
Source reference

https://punchdrink.com/recipes/pina-verde/

Curator rating
Not yet rated
Average rating
5 stars
(14 ratings)
From other users
  • Wonderful, but 1 black strap rum with 1 chartreuse is even better
  • Cocktail Chemistry Specs: 1.5oz (45ml) Green Chartreuse .5oz (15ml) fresh pineapple juice .5oz (15ml) cream of coconut 1oz (30ml) fresh lime juice
  • It would be hard to go wrong with a GC Piña Colada...
  • Delicious. The chartreuse isn't overpowering but is nice.
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mako commented on 8/23/2020:

This is the same concept as the Chartreuse Colada.The Branca Menta will add mintiness (in the other drink) is a nice choice although that is probably up to taste. The presence of lime (in this drink) improves this (and other) Piña Coladas so keep that. The Coco López is the traditional choice (IMHO) is often better than trying to make your own coconut cream although often a combination of CL and CM/CC leads to the best results.

Since I don't know what "a standard sized" ice cube is, my suggestion would be to use about 6 oz of ice (by weight).

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