Enigma Cocktail

1 1⁄2 oz Whiskey (Bruichladdich Port Charlotte)
2⁄3 oz Sweet vermouth
1⁄4 oz Cherry Liqueur, Cherry Heering
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1 ds Peychaud's Bitters
Instructions

Stir, strain, chilled coupe glass, orange zest.

Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
Darren Mynes, Longroom Bar, Ponsonby, Auckland, New Zealand
Source reference

https://www.diffordsguide.com/encyclopedia/1412/people/darren-mynes-and…

Curator rating
Not yet rated
Average rating
4 stars
(18 ratings)
From other users
  • Used Famous Grouse, Dolin, Strega. Dark clear amber. Sweet, but flavors are balanced. A cask strength Scotch might work better.
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  • All Good Things — Rye, Sweet vermouth, Añejo rum, Peychaud's Bitters, Herbal liqueur, Fernet Branca, Orange peel
  • Greenpoint — Rye, Sweet vermouth, Herbal liqueur, Bitters
readrumitome commented on 5/17/2021:

Used Japanese whiskey & green chartreuse with Crude’s bitterless marriage bitters. Cocchi sweet vermouth. Well-balanced & savory.

Artur B commented on 10/03/2025:

Ardbeg WeBeastie, Sangue Morlacco Cherry Brandy, Martini Rosso. Not bad.

Capulina

1 1⁄2 oz Mezcal (espadin)
1 1⁄2 oz Coffee (cold-brew)
1 oz Milk (evaporated)
3⁄4 oz Amaro (Henri-Vallet Amargo (or amaro of your choice))
1⁄2 oz Agave syrup
5 dr Bitters, Bittermens Xocolatl Mole
Instructions

Shake, strain over big ice cube, rocks glass. Garnish: star anise and ground cinnamon.

Yields Drink
Authenticity
Authentic recipe
Creator
Lane Harlan, Clavel Mezcaleria, Baltimore, Maryland
Source reference

http://imbibemagazine.com/clavel-mezcaleria-capulina/

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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  • Cold Stare — Mezcal, Amaro Abano, Raspberry liqueur, Bitters, Coffee
  • Ask the Dust — Byrrh, Mezcal, Crème de Cacao, Absinthe, Bitters
  • The Reluctant Saint — Mezcal, Byrrh, Campari, Crème de Cacao, Absinthe, Orange peel
  • Breakfast — Mezcal, Bitters, Sweet vermouth, Coffee liqueur, Orange peel

Three-Cornered Hat

1 1⁄2 oz Amontillado Sherry
3⁄4 oz Bénédictine
3⁄4 oz Averna
1⁄2 oz Campari
1⁄4 oz Orange liqueur, Grand Marnier
2 ds Bitters, Boker's
1 twst Orange peel
Instructions

Stir with ice, strain, coupe, twist.

History

The three-cornered hat is often associated with southern Spain, the home of sherry. Also, when pinned on a map, the places where the main ingredients are from (Spain, France, and Italy) create something of a triangle.

Yields Drink
Year
2018
Authenticity
Your original creation
Creator
David Becker
Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • Subbed dry curaçao for Grand Marnier – a lovely, balanced drink, reminiscent of a tawny port. — ★★★★★
  • This cocktail is very well balanced. Thank you for sharing! I subbed 1/2 ango and 1/2 choc bitters for Boker's
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  • Metexa — Aromatized wine, Blanco tequila, Swedish Punsch
bkemp1984 commented on 12/11/2021:

Just got sherry for the first time, a Pedro Ximénez. Now I know what my next sherry will be. Also, I will be calling this drink "El Tricornio" when I make it.

The Sexpert

1 1⁄2 oz Pisco
1⁄2 oz Gin
1⁄2 oz Passion fruit syrup
1⁄2 oz Falernum, Velvet Falernum
1⁄2 oz Lemon juice
6 dr Bitters, Bittermens Burlesque
Instructions

Shake with ice, double strain into a coupe, garnish with an edible flower

Yields Drink
Authenticity
Authentic recipe
Creator
Martin Cate, Smuggler's Cove, San Francisco
Source reference

Smuggler's Cove Cocktail Book, p. 137

Curator rating
Not yet rated
Average rating
4.5 stars
(22 ratings)
From other users
  • Use Pisco from Peru when possible.
  • No Pisco - subbed JM rhum agricole; decreased Falernum by 25%; used combo of Regans & Angostura bitters (no Burlesque in-house). — ★★★★★
  • Good, a little sweet with fee brothers falernum.
  • highly accessible, very good non-traditional tiki
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drinkingandthinking commented on 1/03/2025:

I knew this would be good, but this is a rare 5 star for me. Everything works together to create a wonderful complex libation to the tiki god. Pisco shines through and is enhanced rather than tamed by the fruits and spices.

Blind Date at Chelsea

1 ? Strawberry
1 ? Raspberry
1 3⁄8 oz Cognac VSOP (Grosperrin VSOP)
1⁄2 oz Sloe gin (Hayman's)
2 t Maraschino Liqueur, Luxardo
2⁄3 oz Lemon juice
2 t Simple syrup
1 ? Lemon peel (as garnish)
Instructions

Gently muddle the berries in a shaker, shake with all the ingredients with ice, double strain into a coupe. Garnish

Yields Drink
Authenticity
Authentic recipe
Creator
Carina Soto Velasquez Tsou, Paris
Source reference

Experimental Cocktail Club Book, p.169

Curator rating
Not yet rated
Average rating
5 stars
(7 ratings)
From other users
  • Fruity, summery, delicious! — ★★★★★
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  • Jacques Rose — Cognac, Pommeau de Normandie, Pear eau de vie, Absinthe, Lime juice, Grenadine, Simple syrup
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House of Payne

3 ? Raspberry
1 1⁄2 oz Gin, Beefeater
1 oz Sloe gin, Plymouth
1 oz Campari
1 ? Raspberry (as garnish)
Instructions

Muddle 3 raspberries in a mixing glass, stir with the other ingredients, double strain into a D.O.F glass over 1 large ice cube. Garnish

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Phil Ward, Death & Co, NYC
Source reference

Death & Co cocktail book, p.258

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Made w/ Sipsmith sloe gin. Surprisingly dry and really quite delicious!
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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 stars
(4 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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