Mexican Sunrise

1 oz Blanco tequila
1 oz Añejo tequila
1 oz Coffee (Cold brew)
1⁄4 oz Cinnamon Schnapps liqueur
3⁄4 oz Simple syrup
1 ds Bitters, Fee Brothers Aztec Chocolate
1 ds Bitters, Regans' orange bitters
1 ds Vanilla extract
1 pn Cinnamon
Instructions

Combine all ingredients except cinnamon in cocktail shaker. Shake. Serve up on a glass rimmed with cinnamon sugar or garnish with a dash of cinnamon.

Notes

Can sub the cold brewed coffee for a coffee liqueur to make this extra potent.

I used hot damn cinnamon schnapps (because its what I had on hand), but a cinnamon simple syrup would work here as well.

Tasters were split 50/50 on a sugar rim vs. dash of cinnamon on top.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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Puetro Rico Libre

2 oz Puerto Rican Rum, Bacardi Gold
3⁄4 oz Allspice Dram, St Elizabeth
1⁄2 oz Cherry Liqueur, Luxardo
1 ds Bitters, Angostura
1 ds Vanilla extract
2 oz Club soda
1 Cherry, Luxardo
Instructions

Combine all but club soda into shaker with ice. Shake. Serve in a tall glass (with the ice), top with club soda, and stir. Garnish with a cherry.

Yields Drink
Authenticity
Your original creation
Creator
Aular
Curator rating
Not yet rated
Average rating
3 stars
(7 ratings)
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Tsunami on Acid

1 oz Rhum Agricole, Damoiseau Blanc
3⁄4 oz Jägermeister
1⁄2 oz Coconut liqueur, Clément
3⁄4 oz Pineapple juice
3⁄8 oz Lemon juice
3⁄8 oz Lime juice
Instructions

Whip shake, dump into DOF, top with crushed ice, garnish with a pineapple leaf.

Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Jared Kline, Half Step, Austin TX (USA)
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Colonel Grey

1 1⁄2 oz Bourbon, Old Forester
1 oz Earl Grey Tea Syrup (See notes)
3⁄4 oz Lemon juice
1 spl Soda water
1 twst Lemon peel
Instructions

Shake the Bourbon, Earl Grey Tea Syrup, and Lemon juice; strain over ice in a rocks glass; top with soda, garnish with a long curly lemon twist.

Notes

Earl Grey Tea Syrup: Steep a handful of Earl Grey Tea in 2 cups of boiling hot water for 5 minutes; strain and mix with 2 cups of sugar.

History

Created by Lily Dean at the Old Kentucky Bourbon Bar and enjoyed by me on May 8, 2018.

Picture of Colonel Grey
Yields Drink
Year
2018
Authenticity
Unknown
Creator
Lily Dean
Source reference

Acquired from the creator.

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Loesser of Two Evils

2 oz Pineapple rum, Plantation Stiggins' Fancy
3⁄4 oz Strega
1 oz Suze
1⁄4 oz Lime juice
Instructions

Stir, strain, up

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Made with amere sauvage at a smaller proportion. Still too big for my glasses. Lime mist gentian drinks, grew on me. In both nose and finish I got a surprising ginny quality.
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  • Gullet Washer — Añejo rum, Pineapple rum, Ancho Reyes chile liqueur, Ramazzotti, Orange peel
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Dan commented on 5/10/2018:

I started to make this and then couldn't find the bottle of Strega I was sure I had. Substituting yellow Chartreuse, I thought it was a nice drink, if a touch sweet. The sweet aroma of pineaple doesn't need much sugar to carry it. I think Strega is pretty similar to Yellow Chartresue. Maybe 1/2 oz lime? Or 3/4 Suze and 1/2 Strega?

Partial Hallucination

1 oz Tequila
1⁄2 oz Ancho Reyes chile liqueur
1⁄2 oz Crème de Cacao, Tempus Fugit
1⁄2 oz Cinnamon syrup
3⁄4 oz Lime juice
2 ds Bitters, Angostura
Instructions

Shake with ice, strain into a coupe

Yields Drink
Year
2017
Authenticity
Unknown
Creator
Sahil Mehta, Estragon, Boston, USA
Source reference

http://cocktailvirgin.blogspot.fr/2017/05/partial-hallucination.html

Curator rating
Not yet rated
Average rating
4.5 stars
(15 ratings)
From other users
  • Great but a bit too sweet. I'll try with less syrup next time. — ★★★★
  • Whoa...
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Mixin In Ansley commented on 5/28/2025:

used piment d'espelette; gorgeous drink- really perfect and i did not find it too sweet.

Krakatoa

1 3⁄8 oz Light rum
7⁄8 oz Dark rum
2⁄3 oz Simple syrup (Habanero infused, see note)
2⁄3 oz Lime juice
2 ds Hot sauce, Tabasco Sauce
1 ds Worcestershire sauce
Instructions

Shake everything in shaker, strain in a martini glass with a bit of the shakers crushed ice. Enjoy.

Notes

1:0,7 sugar to water ratio add habanero powder carefully not to over do it and blend(er) it.

History

Its named by one of the most famous and destructive volcanos on earth. It really puts your strength to the test

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Theodoros Maras
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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#69(sixty nine)

1 3⁄8 oz Cognac
1 3⁄8 oz Rye
1 oz Vodka
1 oz Ginger syrup (1:0,7 sugar to water ratio, add ginger to taste and blend)
3 ds Cinnamon
2 ds Bitters, Fee Brothers Old Fashion
1 ds Bitters, Fee Brothers Lemon
2 oz Soda water (to top)
Instructions

Put all ingredients in shaker except soda and shake hard! Strain in Skull glass 330ml preferable filled with crushed ice. Top up with Soda. Enjoy!

Notes

If you don't want ginger syrup add ginger ale at the end skipping soda and ginger syrup

Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Theodoros Maras
Curator rating
Not yet rated
Average rating
Not yet rated
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Donnell St Sour

1 1⁄2 oz Gin, Barr Hill Tom Cat
1⁄2 oz Suze
1⁄2 oz Apricot liqueur, Rothman and Winter
1⁄2 oz Lemon juice
1 ds Rhubarb bitters, Brooklyn Hemispherical Bitters Rhubarb
Instructions

Shake, double strain, coupe.

Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Michael Leuchtenburg
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Apricot and Suze in particular are a great match. Going to experiment with the gin, citrus, and bitters.
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Oakshade

2 oz Rye, Bulleit
1⁄2 oz Walnut Liqueur, Toschi
1⁄2 oz Averna
1⁄2 oz Sweet vermouth, Carpano Antica Formula
2 ds Chocolate bitters, Miracle Mile (chocolate-chili)
1 ds Bitters, Angostura
1 Maraschino cherry, Luxardo (as garnish)
Instructions

Shake, up, garnish.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Oldfield’s Liquor Room, Culver City, California
Source reference

https://www.laweekly.com/oldfields-liquor-room-chocolate-cheese/

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Decadent and rich. Drink by a fire. IMHO, much better than most 4★ drinks on this site. (Made with Skip Rock's Nocino and normal chocolate bitters.)
  • Try again with nocino.
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sevyryelsdorn commented on 5/07/2018:

The original recipe calls for walnut liqueur, specifically Toschi. I used Nocello in this as specified in this recipe, which is a walnut and hazelnut liqueur - the hazelnut was very dominant and did not make for a good drink. Should be changed from Nocello to Nocino to reflect a true walnut liqueur.

Zachary Pearson commented on 5/07/2018:

Curated this to conform to the cited article: Bulleit rye, Toschi walnut liqueur, MM Chocolate-chili bitters. Added date, simplified instructions. Thanks,  Zach

Craig E commented on 8/18/2022:

Curated to fix broken reference link. Though LA Weekly calls for shaking, it may make more sense to stir this as Cocktail Virgin suggests. 

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