Negroni in Paradise

1 1⁄2 oz Gin, Beefeater (pineapple infused)
3⁄4 oz Campari
1⁄4 oz Amargo-Vallet
3⁄4 oz Aromatized wine, Cocchi Vermouth di Torino
1⁄4 oz Coconut liqueur, Clément Mahina Coco
Instructions

Stir, strain into an old fashioned glass with a large cube or sphere. Garnish with either a large orange swatch, pineapple fronds or a dehydrated pineapple ring.

Notes

For the pineapple infused gin, combine a roughly chopped ripe pineapple with a 750ml bottle of Beefeater either for (a) 24-48 hours in a non-reactive container, or (b) 2 hours at 135 degrees via sous vide. Also works well with Plantation Stiggin's Fancy Pineapple Rum.

Yields Drink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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  • Negroni Biondo — Gin, Suze, Luxardo Bitter Bianco, Aromatized wine, Saffron Liqueur, Orange peel
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lesliec commented on 3/07/2022:

Curated; changed 'rum' to 'gin' in notes to match ingredient list

Grapped and Famous

1 3⁄4 oz Grappa, Nardini (bianca 50 abv)
3⁄4 oz Lemon juice
3⁄4 oz Herbal liqueur, Yellow Chartreuse
3⁄4 oz Aperol
1⁄4 oz White chocolate liqueur (Combier)
2 ds Bitters, Boker's
Instructions

Shake, strain, coupe

Notes

Still obsessed with grappa and love the original version which taste famous

Yields Drink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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  • 5 Spot — Martinique Rum, Bitters, Lime juice, Maple syrup, Water, Ginger syrup, Basil
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  • Phenomenal Cat — Blanco tequila, Herbal liqueur, Lime juice, CioCiaro, Chocolate extract
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Pangolindo commented on 4/25/2022:

Wanted to try again my own recipe today. But had no citrus, nor white choc' liqueur and boler's at home:
Chartreuse verte, 2 dashes bittermen's orange cream citrate bitter, 2 dashes torrefied cocoa nib tincture, and 1 dash cheseapeek bay bitters from bitter end. Grappa is pushed front by the ingredients. Lovely...

Tequila Dart

1 3⁄4 oz Blanco tequila
3⁄4 oz Lemon juice
1⁄2 oz Cynar
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄3 oz Citron liqueur (Corsican)
1⁄3 oz Orgeat
Instructions

Shake, strain, coupe

Yields Drink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • Have not made this with orgeat yet.
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  • 5 Spot — Martinique Rum, Bitters, Lime juice, Maple syrup, Water, Ginger syrup, Basil
  • PX Daiquiri — Rhum Agricole, Pedro Ximénez Sherry, Lime juice, Nutmeg
  • Rhum Cocktail Marilene — Rhum Agricole, Bitters, Lime juice, Sugar
  • Torres del Paine — Pisco, Gran Classico, Cynar, Lemon juice, Lemon peel, Orange peel
  • Fast Rigging — Light rum, Aromatized wine, Lime juice, Simple syrup, Ginger, Celery stalk, Mint, Black pepper

Grappa stretching frontiers #2

2 oz Grappa, Nardini (Bianca 100 abv)
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Falernum
1⁄4 oz Amer Picon
Instructions

Stir, strain, coupe

Notes

Strong grappa and light spicy sweeteness

Boozy at the begining without being harsh, sweetness ans spices, and punt e mes shine at the end

History

Just bored this sunday. A bit tired to go out. and wife far away. Keep trying with grappa

Yields Drink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Cloud 9 — Blanco tequila, Aromatized wine, Salers Gentiane, Lemon peel
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Cassis Party #2

1 2⁄3 oz Blanco tequila
7⁄8 oz Lemon juice
1⁄2 oz Cynar
2 t Orgeat
2 t Cassis
2 t Pepper tincture (Red Kampot infused gin)
2 t Absinthe (green)
Instructions

Mix, shake and strain in coupe

Notes

Red kampot pepper is damn hot and very aromatic.
Combination of orgeat, cynar, absinthe give a very appealing taste.
A bit sweet.

The drink tasted very different all along the test.

Maybe serving on rocks will keep temperature more stable and taste too

History

Wanted something different with tequila using both cassis and cynar

Yields Drink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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  • Fast Rigging — Light rum, Aromatized wine, Lime juice, Simple syrup, Ginger, Celery stalk, Mint, Black pepper
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Rhube Rye

2 oz Rye, High West Double Rye (Yippee Kai Yay)
3⁄4 oz Maurin Quina
1⁄4 oz Rhubarb syrup
2 ds Lavender bitters, Scrappy's Lavender
1 Maraschino cherry (as garnish)
1 spg Lavender (as garnish)
Instructions

Stir, pour over ice, garnish.

Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Jesse Medlong
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
From other users
  • Had to make some substitutions but happy with the end result. Lavender / sea salt syrup and rhubarb bitters, cap corso rather than quina.
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Pangolindo commented on 4/18/2019:

Tried this one yesterday without the lavender garnish.

Quiet good and interesting.

Rye pairs well with lavender, both mix into something "New".

Will do again 

Grappa stretching frontiers

2 oz Grappa, Nardini (White 100 abv)
1 oz Sweet vermouth, Carpano Punt e Mes
1⁄3 oz Apricot liqueur (Cartron)
1⁄3 oz Herbal liqueur, Yellow Chartreuse
Instructions

Give a good stir, strain, coupe

Notes

Liked it like that.
Punt e mes and apricot brandy pairs well.

Maybe something needs to be added or scaled back. Chartreuse is very Light

History

Just bought my first botte of grappa and discovered i Like it pretty much !

Yields Drink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Summer's Rathbone

1 sli Cucumber (Muddled)
3⁄4 oz Gin, Leopold Brothers (Summer gin)
3⁄4 oz Basil eau-de-vie, St. George Aqua Perfecta
3⁄4 oz Falernum, Velvet Falernum
3⁄4 oz Lemon juice
1 sli Cucumber (As garnish)
Instructions

Muddle slice of cucumber, in shaker, then add other ingredients. Shake and strain into chilled cocktail glass. Add garnish

Notes

Also works well if the gin is replaced with basil eau de vie (i.e. 1.5 oz basil eau de vie total). Photo had cucumber dipped in Hawaiian hibiscus salt.

Picture of Summer's Rathbone
Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Jesse Medlong
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Latin Passion

1 1⁄2 oz Reposado Tequila (Fortaleza)
3⁄4 oz Passion fruit syrup (Small hand foods)
3⁄4 oz Lemon juice
Instructions

Shake and pour into chilled cocktail glass.

Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Jesse Medlong
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
Similar cocktails
  • Hurricane — Jamaican rum, Passion fruit syrup, Lemon juice
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  • Banana Daiquiri No. 2 — Jamaican rum, Crème de Banane, Scotch, Lime juice, Ginger syrup, Lime
  • Mexican Velvet — Reposado Tequila, Mezcal, Falernum, Lime juice, Pineapple syrup

City Bird

2 oz Rhum Agricole, Neisson blanc
1 oz Lemon juice
1⁄2 oz Campari
1⁄4 oz Triplum, Luxardo
1⁄2 oz Prosecco (to top)
1 Lemon peel (as garnish)
Instructions

Combine first four ingredients in shaker over cracked ice. Prepare a collins glass with a horse's neck garnish and cracked ice. Shake and strain into the glass; Top with a 1/2 oz prosecco (club soda is an acceptable substitute) for texture.

Notes

A drier, lighter take on the Jungle Bird. Effervescent, notes of summer grass and a splendid pink hue. Luxardo Triplum is essential to the taste of this drink, as it has a slightly nutty/pithy flavor that works well with Neisson and Campari. (Cointreau is too sweet.) If Luxardo Triplum is not available, the Luxardo Apricot works well.

History

Created as a variation of the classic Jungle Bird; the City Bird also works as a lighter, "session" counterpart to the rich blackstrap version Giuseppe Gonzalez popularized in NYC a couple of years later. We used this on a summer menu back in 2011.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Randy Wong, Clio Restaurant, Boston, MA
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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