Smoky Colada

2 oz Mezcal
3 oz Coconut cream (Unsweetened)
1 oz Apricot liqueur
1⁄2 oz Lime juice
4 ds Bitters, Angostura
Instructions

Mix, shake with ice, strain into Collins glass with ice.
Garnish with Mint sprig and grated nutmeg.

YieldsDrink
Authenticity
Unknown
Creator
Avek cocktail bar, Paris 75002
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Made it with 2.25 oz coconut cream [NOTE: I used Coco Lopez, the recipe's since been updated] and that was plenty sweet and creamy. Any more would have been cloying and hidden the other flavors.
Similar cocktails
No similar cocktails found.

You need to use an unsweetened coconut cream/milk. Was it the case?

In france is what we we have at the supermarket. Meant to cook...Not for pastry.

I've just edited the recipe.

Ah, no, where I am in the US only the extremely sweet Coco Lopez-style coconut cream is readily available. Maybe at a South Asian grocery unsweetened could be found. The recipe makes a lot more sense to me now that I know it's intended to be unsweetened coconut cream! I'll remove my rating since I didn't make the drink as it is now written.

It was not an issue. Or swap for dry apricot brandy or apricot fire water. Never tried.

Baldwin's Bride

1 2⁄3 oz Gin
2⁄3 oz Bianco Vermouth
1⁄2 oz Apricot liqueur
1⁄2 oz Peach liqueur
1⁄4 oz Campari
Instructions

Stir, strain, coupe.

History

None

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
Similar cocktails
  • Smoked Pear — Gin, Pear liqueur, Aromatized wine, Mezcal, Chambord, Orange peel
  • Bait and Switch — Gin, Bianco Vermouth, Aromatized wine, Rhubarb Cordial, Simple syrup, Lemon peel
  • PIPT — Gin, Pear liqueur, Aromatized wine, Bitters, Egg white, Lemon juice
  • High Street Cocktail — Gin, Bianco Vermouth, Apricot liqueur, Peychaud's Bitters, Lemon juice, Ascorbic Acid, Lemon zest
  • The Cappa — Gin, Pineau des Charentes, Maraschino Liqueur, Lemon peel

Carbonated Daiquiri

2 oz Light rum (short)
1⁄2 oz Lime juice (short, clarified)
3⁄4 oz Simple syrup (short)
2 1⁄2 oz Water (fat, filtered)
2 dr Salt Solution
Instructions

Combine, chill, carbonate

YieldsDrink
Authenticity
Altered recipe
Source reference

Liquid Intelligence

Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails
  • Smoky Iced Tea And Whiskey Cooler — Ginger liqueur, Rye, Bitters, Tea, Lemon juice
  • Mistaken Ray — Light rum, Gin, Jamaican rum, Bitters, Falernum, Crushed ice, Soda water, Lime juice, Honey syrup, Passion fruit syrup, Pineapple juice
  • Harpo's Special — Light rum, Curaçao, Bitters, Lime juice, Simple syrup, Lime
  • Havana Harbor Special — St. Lucian Rum, Sweet vermouth, Cherry Liqueur, Absinthe, Bitters, Club soda, Lemon juice, Simple syrup
  • Long Peninsula Iced Tea — Light rum, Curaçao, Cola, Lime juice, Simple syrup, Brewed Tea

Parker Likes Rosemary

2 oz Apple cider
1 oz Bourbon
1⁄4 oz Grade B maple syrup (Anderson's)
1⁄4 oz Lemon juice
2 spg Rosemary
Instructions

Muddle leaves from 1 sprig rosemary in bourbon. Shake, double-strain up. Garnish with 2nd sprig rosemary, optionally flamed.

History

Inspired by a variety of other recipes for bourbon-rosemary-cider. We liked this combination best.

YieldsDrink
Year
2017
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Don’t serve without rosemary sprig. Perhaps up the bourbon a tad.
Similar cocktails

Mop Top

1 3⁄4 oz Barbados Rum
1⁄4 oz Jamaican rum, Smith & Cross
1⁄4 oz Orange liqueur (scant)
3⁄4 oz Lime juice
2⁄3 oz Orgeat, Small Hand Foods
1⁄4 oz Vanilla syrup (scant)
1 ds Bitters
Instructions

Shake, strain, up, garnish with a dehydrated lime wheel.

YieldsDrink
Year
2017
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Made with homemade toasted almond orgeat (SteveTheBartender recipe). Slightly too sweet - consider 1/2oz orgeat. Well rounded and packed with strong but blended flavours.
Similar cocktails
  • Companero — Rum, White Crème de Cacao, Lime juice, Simple syrup, Basil
  • El Condado — Martinique Rum, Nicaraguan Rum, Apricot liqueur, Coconut syrup, Lime juice, Lemon juice, Pineapple juice
  • South Pacific — Dark rum, Orgeat, Lemon juice
  • Carreras Cup — Rum, Jamaican rum, Crème de Banane, Lime juice, Orgeat, Pineapple Gum Syrup, Salt Solution
  • Manuia — Barbados Rum, Cachaça, Pastis, Bitters, Lime juice, Passion fruit syrup, Orgeat

Auld Lang

3⁄4 oz Aperol
3⁄4 oz Elderflower liqueur, St. Germain
3⁄4 oz Lime juice
1⁄2 oz Rosemary syrup
2 oz Sparkling white wine
Instructions

Combine first 4 ingredients, shake with ice, strain into glass. Top with sparkling wine.

Notes

Rosemary syrup hack: use regular syrup and a couple sprigs of rosemary. Put both in the shaker before shaking. Note that this will require a double strain.

YieldsDrink
Authenticity
Unknown
Source reference

From a New York Times article, source listed as "adapted from Bobby Heugel."

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Tastes like grapefruit juice. Too drinkable. 4.5★
Similar cocktails
  • Nouvelle Fleur — Sparkling white wine, Elderflower liqueur, Blanco tequila, Aperol, Lime juice, PInk grapefruit juice, Salt
  • Haumea — Cava, Demerara Rum, Herbal liqueur, Peychaud's Bitters, Grapefruit juice, Lime juice, Cinnamon syrup, Orange peel
  • Juan Ho Royale — Sparkling white wine, Blanco tequila, Blue Curaçao, Falernum, Lime juice, Orgeat
  • Incanto — Sparkling white wine, Cynar, Elderflower liqueur, Lime juice, Lemon peel
  • Montenegro Royale — Champagne, Amaro Montenegro, Strawberry, Ginger syrup, Lime juice

La Que Hay

1 1⁄2 oz Genever, Bols
1 1⁄2 oz Coconut Water
1⁄4 oz Grapefruit liqueur, Giffard
3⁄4 oz Lemongrass syrup
1⁄2 oz Lemon juice
1 ds Peychaud's Bitters
1 pn Nutmeg (as garnish)
Instructions

Swizzle on crushed ice, topping with fresh crushed ice. Garnish with more dashes of Peychaud's and fresh grated nutmeg. Serve with straws.

Notes

For a version served on the rocks, reduce the lemongrass syrup to 1/2 oz.

YieldsDrink
Year
2017
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails

Bikini Atoll

1 oz Jamaican rum, Wray & Nephew Overproof
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Falernum
1⁄2 oz Curaçao
1⁄2 oz Orgeat
1 oz Lime juice
Instructions

Shake, strain over crushed ice in a rocks glass, garnish with half lime shell and mint.

YieldsDrink
Year
2011
Authenticity
Authentic recipe
Creator
Frederic Yarm, Boston, MA
Source reference

http://cocktailvirgin.blogspot.com/2011/10/bikini-atoll.html

Curator rating
Not yet rated
Average rating
4 stars
(22 ratings)
From other users
  • Halve the orgeat — ★★★★
  • Used Smith & Cross, halved the orgeat, could only coax 3/4oz out of my lime. Balance still okay. Lime peel on the finish. — ★★★★★
  • Halve the orgeat and falernum, or double the lime
  • MUST TRY
Similar cocktails
  • Cradle of Life — Spiced Rum, Light rum, Herbal liqueur, Bitters, Orgeat, Lemon juice, Lime juice, Orange juice
  • Chasing Fireflies — Tequila, Herbal liqueur, Orgeat, Orange juice, Lime juice
  • El Condado — Martinique Rum, Nicaraguan Rum, Apricot liqueur, Coconut syrup, Lime juice, Lemon juice, Pineapple juice
  • Companero — Rum, White Crème de Cacao, Lime juice, Simple syrup, Basil
  • Bermuda Highway — Dark rum, Curaçao, Becherovka, Coffee liqueur, Allspice Dram, Lime juice, Orgeat

Very good. I made it Tiki-Ti style, blended for a few seconds (someday, I'll own a pebble ice machine). Nice to have a tiki drink that's not all juice and has some savory notes from the chartreuse. ?Maybe? a touch sweet? I used a Bg Reynolds Falernum Syrup, and not the John D. Taylor Velvet Falernum, which perhaps makes a difference? Either way, great drink.

Anna Held Cocktail

1 oz Herbal liqueur, Yellow Chartreuse
1 t Maraschino Liqueur, Luxardo
1 t Cognac, Pierre Ferrand 1840 (Original recipe calls for "Brandy.")
1 t Curaçao, Pierre Ferrand Dry Curaçao
1 t Bitters, Boker's (I used Fee's Cardamom (Boker's Style))
Instructions

Stir and strain.

Notes

This is a small cocktail by today's standards. To scale it to more modern proportions, use 1 1/2 oz Chartreuse and 1/4 oz each of the other components.

History

Printed in "Down the Hatch!" in 1920 two years after the death of the actress/entertainer for which it was named.

YieldsDrink
Year
1920
Authenticity
Authentic recipe
Creator
"Paul" (of Remos Gin Fizz Palace, New Orleans)
Source reference

"Down The Hatch!" p. 1

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
From other users
  • Syrupy and sweet.
  • This is a bit thick and syrupy, but I find it has sufficient bitterness to balance the sweetness.
Similar cocktails

The Flame Haired Lady

1 1⁄2 oz Gin
3⁄4 oz Triple sec, Cointreau
3⁄4 oz Lemon juice
1⁄2 oz Egg white
2 t Gingerbread syrup
1 pn Cinnamon (garnish)
Instructions

Hard shake 45 seconds with ice, strain into chilled cocktail glass, garnish, serve with a portion of gingerbread

Notes

Original recipe calls for Portobello Road gin No. 171;

Recommended gingerbread syrups: Monin Pain d'Epices, or homemade (from http://www.nigella.com/recipes/view/gingerbread-syrup-1834)

YieldsDrink
Year
2017
Authenticity
Authentic recipe
Creator
Portobello Road Gin, London, England
Source reference

https://www.portobelloroadgin.com/recipes/the-flame-haired-lady/

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
Similar cocktails
  • Nine Twenty Nine — Gin, Bitters, Lemon juice, Lemon syrup, Egg white, Vanilla extract
  • The Oldest Living Confederate Widow — Gin, Orange bitters, Absinthe, Honey syrup, Lemon juice
  • Pegu Club — Gin, Orange Curaçao, Bitters, Orange bitters, Lime juice
  • Vanishing Act — Gin, Crème de Violette, Lemon juice, Honey syrup, Egg white, Bitters
  • Joe Pendleton — Gin, Blue Curaçao, Pastis, Cranberry bitters, Lime juice, Half-and-half

I tried making the linked gingerbread syrup recipe, but I was fairly disappointed with the results. With the Monin syrup though, it's very good.

Subscribe to