Ranch Water

1 1⁄2 oz Blanco tequila
1⁄2 oz Lime juice
6 oz Sparkling water (Topo Chico)
1 wdg Lime (garnish)
Instructions

Add ingredients to ice-filled Collins glass. Stir briefly. Garnish

Variations:
* Spicy: Muddle one or two slices of jalapeño in the bottom of the glass before adding ice and liquids.
* Salted Rim: Rub the rim of the glass with a lime wedge and dip it in Tajín or kosher salt.
* Alternative Tequila: While blanco is traditional, using reposado tequila can add a smoother, oakier flavor.
* The "Bottle" Method: Drink down a fresh bottle of Topo Chico to the neck, then pour in 2 oz of tequila and the juice of half a lime directly into the bottle.

Notes

Ranch Water is a popular, refreshing Texas cocktail known for its simplicity, typically consisting of blanco tequila, fresh lime juice, and Topo Chico mineral water served over ice. It is often described as a lighter, unsweetened alternative to a margarita.

History

While the origin of the name is unclear, Kevin Williamson of Ranch 616 in Austin, Texas claims to have put the cocktail on the menu in 1998 and to have applied for a trademark.

Yields Drink
Year
1998 or earlier
Authenticity
Unknown
Source reference

https://www.liquor.com/ranch-water-cocktail-recipe-5496343

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Bitter Brulee

1⁄2 oz Rum, Privateer (Any non-funky rum should work well here)
1⁄2 oz Rum, Hamilton Demerara 86 (Any Demerera rum would work)
1⁄4 oz Rum (Rolling Fork Odyssey; any rum with an amburana finish or a good spice profile would work)
1⁄2 oz Aromatized wine, Cocchi Vermouth di Torino
3⁄4 oz Cynar
1⁄2 oz Vanilla liqueur, Giffard
1 t Apricot liqueur, Rothman & Winter
1 pn Salt (Vanilla salt preferable; Can sub saline or a pinch of regular salt)
2 ds Bitters (Use vanilla if possible)
Instructions

Stir over ice; serve up in Nick & Nora with an orange peel expressed and used as a garnish.

Picture of Bitter Brulee
Yields Drinks
Year
2025
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Oaxacan Carajillo Old Fashioned

1 1⁄2 oz Reposado Tequila, Alma
1⁄2 oz Mezcal
1⁄4 oz Coffee liqueur, Galliano Ristretto
1⁄4 oz Licor 43
2 ds Bitters, Angostura
Instructions

Combine ingredients into a mixing glass
Stir with ice
Strain over ice into an old fashioned glass
Garnish with 3 coffee beans

Notes

Variation on Sean O'Connor-Combee's Carajillo Old Fashioned mashup

History

https://youtube.com/shorts/ZsyeMdw6024

Yields Drink
Year
2025
Authenticity
Authentic recipe
Creator
Steve the Bartender
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Swiss Myth

2 oz Gin
1 1⁄2 oz Orange liqueur
1 1⁄2 oz Aromatized wine, Lillet Blanc
1 oz Elderflower liqueur, St. Germain
1 oz Lemon juice
1⁄2 oz Absinthe
1 ds Orange bitters, Regans' orange bitters
1 Egg white
1 Lemon peel
Instructions

Combine ingredients in a shaker, except lemon peel. Dry shake thoroughly. Add generous ice and shake further. Strain into 2 coupe glasses. Express lemon peel and add to the glass.

Notes

Drillaud orange liqueur was used. Gran Marnier is a good substitute. An anise forward absinthe works well. Cocchi Americano Bianco may work in place of Lillet, though consider omitting the bitters. If using egg white substitute, combine with lemon first, and be sure to dry shake all ingredients first.

History

A gin-based drink for absinthe lovers. It derives from the Corpse Reviver #2, increasing absinthe presence without the brutality of a Necromancer. Orange bitters balance the sweetness, and the egg white adds texture and visual appeal.

The name pays homage to the origin of absinthe, a pleasant numbing of the tongue, and the mythical theme of its originators.

Picture of Swiss Myth
J Holden
Yields Drink
Year
2024
Authenticity
Your original creation
Creator
Jon Holden , Tallahassee, FL.
Curator rating
Not yet rated
Average rating
Not yet rated
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Just Goes to Shoyu

1 1⁄2 oz Apple brandy, Lairds Bonded
1 1⁄2 oz Apricot liqueur
3⁄4 t Soy sauce
2 ds Orange bitters, Angostura
1 twst Orange peel (as garnish)
Instructions

Stir; strain; up; garnish.

Notes

I used Kikkoman low-sodium.

Picture of Just Goes to Shoyu
Craig Eliason
Yields Drink
Year
2026
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
From other users
  • Clear red brown color. Orange scones on nose. Sip has maple syrup, miso, nectarines; swallow brings umami, some alcohol heat. Some Nilla Wafers in finish, and pepper. Salted caramel in there too.
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Conjure Dreams

1 1⁄2 oz Blended Scotch
1⁄2 oz Drambuie
1⁄4 oz Pastis
1⁄4 oz Maraschino Liqueur
3⁄4 oz Lemon juice
1⁄4 oz Cassis (to float)
1 Lemon peel
Instructions

Shake, strain, cocktail glass, float, garnish.

Picture of Conjure Dreams
Todd Brant
Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Todd Brant
Curator rating
Not yet rated
Average rating
Not yet rated
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Immortal Memory

1 1⁄2 oz Cognac VSOP
1⁄2 oz Pear eau de vie
1⁄4 oz Apricot liqueur
1⁄4 oz Maraschino Liqueur
1⁄4 oz Orange juice
2 ds Peychaud's Bitters
5 dr Orange flower water (as garnish)
1 Brandied cherry (as garnish)
Instructions

Stir, strain, cocktail glass, garnish.

Picture of Immortal Memory
Todd Brant
Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Todd Brant
Curator rating
Not yet rated
Average rating
Not yet rated
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Daguerre's Dream

1 oz Cognac VSOP
1 oz Dry vermouth
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Crème de Violette
1⁄4 oz Pastis
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, cocktail glass, garnish.

Picture of Daguerre's Dream
Todd Brant
Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Todd Brant
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Fanny Wright

2 oz Blended Scotch (I used Duncan Taylor 12)
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Averna
1⁄4 oz Bruto Americano
1 Maraschino cherry, Luxardo
Instructions

Stir, strain, up

Notes

I wanted a drink that would complement a rich stew. This is rich enough to stand up to it but bitter enough to provide a lovely contrast.

Yields Drink
Year
2026
Authenticity
Your original creation
Creator
Natalie Weizenbaum
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Shawn C commented on 2/18/2026:

Good cocktail, cool name reference, and I can tell it would work very well with a rich stew. The Bruto Americano adds some cooking herb flavors for another dimension. I tried it using Cutty Sark Prohibition for its flavor, but the 100 proof made it a little hot, so I recommend sticking to an 80 proof as in the original call. I used 1/4 oz Maraschino vs. 1/3 oz (2 tsp) as I was worried that might dominate--I can be a little gun shy with Luxardo.

Craig E commented on 2/24/2026:

Just to clarify, based on comment above: there's no maraschino liqueur in the spec, which had a typo in it, now fixed.

Strawberry Roan

2 oz Rye
1⁄2 oz Brucato Amaro Chaparral (or Green Chartreuse)
1⁄2 oz Lime juice
1⁄4 oz Simple syrup
4 oz Strawberry Soda (Jarritos)
1 spg Mint (as garnish)
1 Strawberry (as garnish)
Instructions

Shake first four ingredients with ice. Strain into highball glass with ice, fill with strawberry soda. Add strawberry and mint as garnish.

Notes

While Green Chartreuse is listed as an option, the Chaparral makes more sense, since the latter is from California, as is the cowboy song "Strawberry Roan" originally written as a poem by Curley Fletcher in 1915. The light mint flavor of the yerba santa in the Chaparral is also a better match for the strawberry than Chartreuse

Yields Drink
Year
2025
Authenticity
Authentic recipe
Creator
Brian Downing, The Silver Dollar, Louisville, KY
Source reference

https://imbibemagazine.com/recipe/strawberry-roan-whiskey-highball/

Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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