The Most Dramatic Season Ever

2 oz Añejo rum
1 oz Aperol
1 oz Grapefruit juice
1⁄2 oz Demerara syrup
1⁄4 oz Grenadine
Instructions

Shake, Strain into an ice-filled collins glass

History

Created during The Bachelor premiere

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Sweet, but has all my faves. I subbed the syrup with some leftover honey/orange/vanilla syrup, so mine may have been extra dramatic (BTW I never watched "The Bachelor") — ★★★★★
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The Mystical One

4 lf Sage (3 muddled, 1 as garnish)
1⁄2 oz Cinnamon syrup
3⁄4 oz Lime juice
2 oz Bourbon
Instructions

Muddle 3 sage leaves lightly in cinnamon syrup. Add juice and bourbon and shake with ice. Double strain into coupe and garnish.

Notes

Egg white is an optional addition.

Yields Drink
Authenticity
Authentic recipe
Creator
Natasha David, Nitecap, New York, New York (USA)
Source reference

https://punchdrink.com/recipes/the-mystical-one/

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Fitz Cocktail

1 oz Rye
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Maraschino Liqueur
3 ds Peychaud's Bitters
1 1⁄2 oz Sparkling white wine
1 twst Orange peel (flamed, expressed, and discarded)
Instructions

Stir first four ingredients, and strain into a coupe over sparkling wine. Flame and express an orange peel.

History

A Ritz cocktail crossed with a Red Hook.

Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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No Children

1 oz Amontillado Sherry
3⁄4 oz Islay Scotch, Laphroaig 10
3⁄4 oz Simple syrup (Okinawa Black sugar syrup, 1:1, see note)
1⁄2 oz Awamori
1 twst Lemon peel (expressed and discarded)
Instructions

Stir, strain into a DOF over one big rock, spritz lemon oil.

Notes

Okinawa black sugar can be found at better Asian groceries.

Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Source reference

https://bit.ly/2TID9vz

Curator rating
Not yet rated
Average rating
Not yet rated
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Mañana, Mañana

1⁄2 oz Reposado Tequila
1⁄4 oz Mezcal, Del Maguey Vida
3⁄4 oz Aromatized wine, Cocchi Americano
3⁄4 oz Aperol
3⁄4 oz Lemon juice
Instructions

Shake with ice. Strain into chilled coupe

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(17 ratings)
From other users
  • A solid Naked & Famous stand-in for bars hit by the Chartreuse shortage. I thought it was just serviceable (I love the Naked & Famous), but I have at least two guests who called it their "favorite Bartender's Choice ever" —so it clearly works for agave-minded drinkers. Could be a money-maker for the right bar. — ★★★★
  • Nice riff on a Naked and Famous. I bumped the smokiness up after tasting by spritzing with some Laphroaig 10 yr. Well done!
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OldFashionedCock commented on 8/17/2024:

Primarily sour. Subbed Lillet Blanc and was impressed it was present because it tends to disappear in most recipes I use. Next time I'll probably bump the Mezcal up to 1/2 oz to coax more smokiness out of it.

Jojiro commented on 4/11/2026:

If making for bartenders, it needs more smoke. See the spritz of Laphroaig and the bump of mezcal people want in the comments. If making for guests though, this recipe is pretty much in the sweet spot.

The Rata

1 1⁄2 oz Gin
1⁄2 oz Cherry Liqueur, Luxardo
1⁄4 oz Anisette
1⁄4 oz Orange flower water
1 oz Half-and-half
1 Egg white
Instructions

Shake all ingredients with ice and strain into a frozen coupe glass.

Notes

My intention is to get it a tad "orange-y" thus the orange blossom water amount can be adjusted to taste.

History

I was watching a favorite movie, Ratatouille, and imagined this one.

Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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South Park Sling

3⁄4 oz Gin
1⁄2 oz Cherry Liqueur, Cherry Heering
1 t Passion fruit syrup
3⁄4 oz Aperol
3⁄4 oz Cynar
3⁄4 oz Lime juice
3⁄4 oz Pineapple juice
1 oz Club soda
2 ds Bitters, Angostura (coffee infused)
1 sli Orange (half wheel)
3 spg Mint
Instructions

In a shaker, combine ingredients except club soda and garnish. Add ice, shake vigorously, then add the club soda to the shaker before straining into an ice-filled highball glass. Garnish with mint sprigs and orange wheel.

Notes

While the book calls for 4 dashes of coffee-infused Angostura, this is with Japanese dasher bottles, which dispense less than half a normal dash. Therefore, 2 dashes are used here.

Curation Note: From 2019 until 7/14/26 this recipe was erroneously given as: 1.5 gin, 1/2 Cherry Heering, 1/2 passion fruit syrup, 1/4 Aperol, 1/4 Cynar, 3/4 lime juice, 2 pineapple juice, 2 dashes cherry bark vanilla bitters, w/pineapple slice garnish, and 3 cherries. I am only providing this information for those who are looking for the "old KC" version of this.

Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
The Nomad Bar, Los Angeles, CA
Source reference

The Nomad Cocktail Book, Leo Robitschek, 2019, pg. 105

Curator rating
Not yet rated
Average rating
4.5 stars
(17 ratings)
From other users
  • Sub’ed Averna for Cynar and pineapple syrup for passion fruit syrup. 2 drops of homemade bitters (next try 3). Quite sweet, maybe try without syrup. — ★★★★
  • Subbed Luxardo + 1 bsp amarena syrup for Heering, 2 ds Peruvian bitters, 2 ds Brazilian Bitters (didn’t have cherry bark vanilla), Cappelletti for Aperol. Love the balance of acidity, bitter, & sweet! — ★★★★★
  • This was a treat. Made it with Drumshanbo and whiskey bitters since that is what I had. Would be curious to try it with a less lush gin. Well balanced and distinctive.
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drinkingandthinking commented on 3/13/2026:

Tastes wonderful, but I sure would like to get mine to look like that picture... my color was amber from pineapple - not much red in the ingredients...

Shawn C commented on 7/14/2026:

I am looking at *heavily* curating this. Several have noted that the picture doesn't look like the cocktail (and it doesn't look like what I made from the actual Nomad recipe), so I plan to remove it. The link to the old menu doesn't work and just goes to the page for Nomad in London, so I will use the Nomad Cocktail Book recipe for it (page 105) instead. The recipe above, published on KC in 2019, is considerably altered from that published in the book in 2019. Quantities of gin, passion fruit syrup, Aperol, Cynar, and pineapple juice are all way off. The garnish is different, and most importantly the bitters are of the wrong type (should be coffee infused Angostura, not cherry bark vanilla bitters.) Also, the club soda has been omitted entirely. I don't know if the drink was rejiggered just before the book was published, but something is way off--and an old LA menu link I found agrees with the book on ingredients.

yarm commented on 7/14/2026:

I'd swap in the book recipe as it is more reliable and edited by the bar team. I have definitely seen photos in books that have been off in color or garnish though.

Shawn C commented on 7/15/2026:

All edited now. I retained the prior version in the notes, so that anyone that wants that has access to it.

Night Tripper

1 3⁄4 oz Bourbon
3⁄4 oz Averna
1⁄4 oz Strega
2 ds Peychaud's Bitters
1 twst Orange peel
Instructions

Combine ingredients in a mixing glass or cocktail shaker. Strain over a rocks glass filled with ice and garnish with the orange peel.

Notes

I first had this as a Dealer's Choice with Cynar substituted for the Averna. Equally as delicious as the original recipe, which I go back for every New Orleans trip.

Picture of Night Tripper
Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Chris Hannah, French 75 Bar, New Orleans
Source reference

https://www.jamesbeard.org/recipes/night-tripper

Curator rating
Not yet rated
Average rating
4 stars
(24 ratings)
From other users
  • Smooth, but with a bite. Don't skimp on the ice.
  • Tasty, sophisticated. End of the finish is a bit like numbing sore-throat spray (in a good way?!).
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Robbyfresh commented on 1/05/2019:

This is Chris’s continually evolving Rebennack under a new name. Not sure why the change, but very tasty no matter what you call it, much like Dr. John himself. 

Xtphe commented on 4/24/2021:

Delicious. The bartender from Arnaud Chris Hannah's flask concoction to go to the Krewe du Vieux Parade in New Orleans. I change Strega for Chartreuse, works fine too...

Shawn C commented on 1/12/2023:

Very nice, a clever Creole adjustment to the Black Manhattan recipe. The combo of the herbal Strega and Peychaud's provides a Sazarac-like twist to the Averna. The recipe is slightly odd with the 1.75 oz Bourbon summing to 2.75 oz of ingredients. I might suggest 2 oz Bourbon for simplicity and standard drink volumes. The other approach would be to double the Strega as the Imbibe recipe does, but that might drift toward too herbal (haven't tried it though...comments from those who have tried both?) And the Punch 3/4 oz Strega listing seems particularly heavy-handed in this respect--but it depends on what the mixer is after.

BarJaime commented on 10/08/2026:

Made as written with OGD 7 year. Delicious. Next time will add some saline.

Miehana

1 oz Virgin Islands Rum
1 oz Coconut rum
1 oz Orange liqueur, Grand Marnier
1 oz Lime juice
1 oz Orange juice
1 oz Pineapple juice
Instructions

Shake all with ice and then pour (do not strain) into a Tiki mug or tall glass.

History

Created by Jeff "Beachbum" Berry in 1996 to be served in a tiki mug designed by Kevin Kidney and Jody Daily for an exhibit of Polynesian style in the Anaheim Museum.

Yields Drink
Year
1996
Authenticity
Authentic recipe
Creator
Jeff "Beachbum" Berry
Source reference

https://rumdood.com/2010/03/03/miehana/

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Dream Catcher

2 oz Bourbon, Buffalo Trace
1⁄2 oz Zucca
1⁄2 oz Strawberry syrup
1 oz Lemon juice
1 ds Rhubarb bitters, Fee Brothers (optional)
Instructions

Shakes all ingredients with ice, strain into a chilled coupe. Garnish with a strawberry slice or lemon slice.

Notes

For the strawberry syrup, sous vide equal parts fresh strawberry juice and cane syrup at 135 degrees for 2 hours. Or just blend the juice and sugar until fully integrated for a cold pressed syrup. If you lack a juicer, you could also use the Imbibe pour over or a heated recipe, though the strawberry flavor won't be as pronounced.

Yields Drink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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