The Red Corvette

1⁄2 oz Absinthe (Atelier Vie Toulouse Red is suggested)
1 1⁄2 oz Rye, Bulleit
1⁄2 oz Triple sec
2 dr Celery bitters
Instructions

Combine in a rocks glass over ice.

Picture of The Red Corvette
Yields Drink
Year
2013
Authenticity
Unknown
Creator
Myisha Dunn at Capdeville in New Orleans
Source reference

http://ateliervie.com/ateliervie/capdevielle-revs-it-up-with-the-red-co…

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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bkemp1984 commented on 11/17/2018:

That absinthe brand sounds great but I only had verte and blanche at home. Used Viex Carre and was pretty good.

Tonic Cubano

1 1⁄2 oz Añejo rum
1 sli Lime
3 spg Mint (1 as garnish)
5 oz Tonic water, Boylan Heritage Tonic water
Instructions

Muddle lime and two sprigs mint in rocks glass. Add rum, ice; top with tonic and garnish.

Picture of Tonic Cubano
Yields Drink
Authenticity
Authentic recipe
Creator
Eric Prum and Josh Williams, W & P Design, Brooklyn, New York (USA)
Source reference

https://punchdrink.com/recipes/tonic-cubano/

Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
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Cocktailian commented on 4/08/2018:

Is the differentiation of this vs. just a normal "rum & tonic" the clarification of it being an añejo instead of just dark rum?

Craig E commented on 4/09/2018:

The muddled mint would be an even clearer differentiator. Rum and tonic but also mojito ancestry you could say.

Jet Fuel

1 1⁄2 oz Rum, Smith & Cross
3⁄4 oz Demerara Rum, Lemon Hart 151
1⁄2 oz Allspice Dram, St Elizabeth
1⁄2 oz Pear liqueur, Mathilde
1⁄2 oz Lime juice
Instructions

Shake all ingredients with ice, pour over rock in OF glass, garnish with spray of absinthe

Yields Drink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • I didn't have pear liqueur so played with this and did: 1.5 S+C, .5 Demerara 151, .5 lime, .5 homemade allspice dram, .25 orgeat, 2 dashes creole bitters, dash chinese 5 spice, flamed orange.
  • Needs some work on balance, and is very strong due to two overproof rums. Was trying to follow template for Jet Pilot and kept proportions exact, but could dial-back the rums and get a similar but more balanced result.
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Smokin' Cherries

1 1⁄2 oz Mezcal, Del Maguey Vida
1 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄2 oz Bénédictine
1 Maraschino cherry, Luxardo
Instructions

Long stir, up, cherry garnish

History

My wife asked for something with mezcal & cherry

Yields Drink
Year
2018
Authenticity
Your original creation
Creator
BoZone
Curator rating
Not yet rated
Average rating
4.5 stars
(28 ratings)
From other users
  • Back off on the vermouth
  • Reduce sweetness
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Cash In Hand

1 1⁄2 oz Añejo tequila
1⁄2 oz Mezcal
3⁄4 oz Amargo-Vallet
1⁄4 oz Honey syrup (3:1)
1 pn Salt
Instructions

Stir, strain, orange twist.

Yields Drink
Year
2017
Authenticity
Authentic recipe
Creator
Michael McIlroy
Source reference

Bartender's Choice 2.0

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Away Colors

2 oz Añejo rum
1⁄2 oz Crème de Banane
1⁄2 oz Fernet Branca
Instructions

Stir, strain, orange twist.

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Zachary Gelnaw-Rubin, Lion Lion, NYC
Source reference

Bartender's Choice 2.0 app; https://punchdrink.com/recipes/away-colors/

Curator rating
Not yet rated
Average rating
3 stars
(7 ratings)
From other users
  • Made with 1/4 FB and 3/4 CdB per comments. Perhaps halfway between that and the original spec would be the sweet spot, but the promise of this feels limited.
  • Ok, but use 1/4 oz Fernet and 3/4 banana, otherwise fernet dominates and banana is lost.
  • Mostly tastes like Fernet.
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The Basco

1 1⁄2 oz Gin, Citadelle
1 1⁄2 oz Campari
3⁄4 oz Fernet Branca
3 ds Orange bitters
Instructions

Shake all ingredients with ice and strain into a frozen coupe glass.
Optional garnish: an orange twist.

Notes

I had expected the flavor to be a bit more bitter, but for a first experiment I found it quite smooth, as did a few others who tried a taste.

History

I was in my favorite restaurant in Chino, CA and wanted "something bitter" using Fernet Branca. The bartender had no ideas, so I decided a riff on the Negroni would be interesting.

Yields Drink
Year
2018
Authenticity
Altered recipe
Creator
Carl N. in SoCal
Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
From other users
  • Dominated by the fernet
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bkemp1984 commented on 8/19/2022:

Like a lot of cocktails I'm trying, especially ones where people say the fernet dominates, Fernet Vallet fills in very nicely without overpowering.....just not nearly as much mint, which some might dislike.

To the Point

2 oz Rye
1⁄4 oz Earl Grey Tea Syrup
1⁄4 oz Herbal liqueur, Green Chartreuse
1 twst Orange peel (garnish)
1 pn Cinnamon (garnish)
Instructions

Stir, strain, rocks, garnish.

Notes

Syrup is rich demerara (2 parts sugar-in-the-raw, 1 part brewed tea).

Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
Lee Zaremba, Bellemore, Chicago, IL
Source reference

http://imbibemagazine.com/to-the-point/

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Matt Smithizzle

3⁄4 oz Rum, Plantation 5 Year
3⁄4 oz Campari
3⁄4 oz Aromatized wine, Cocchi Barolo Chinato
3⁄4 oz Lemon juice
1 bsp Amaretto, Disaronno
1 bsp Licor 43
1 bsp Ginger liqueur, Domaine de Canton
1 bsp Allspice Dram
1 bsp Bitters, Angostura
1 bsp Simple syrup
1 bsp Lime juice
Instructions

Add ingredients to a Collins glass over crushed ice and stir until frosty.

History

My take on a Campari Swizzle

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Tiger Lily

2 oz Gin, Plymouth
1⁄2 oz Lychee liqueur, Gabriel Boudier (Litchi)
1⁄2 oz Chinese five spice syrup
3⁄4 oz Lemon juice
Instructions

Shake with ice, strain into a chilled coupe. Garnish with a single star anise seed.

Notes

For the Chinese 5 spice syrup combine 1 cup each water and demerara sugar with toasted 5 spice ingredients (.5 tbsp cloves, 1 tbsp Szechuan peppercorn & fennel seeds, 2 tbsp star anise, 1 cracked cinnamon stick). Sous vide for 2 hours at 145 degrees, plunge into ice bath, strain and bottle. Add .25 oz overproof vodka if desired to extend shelf life. Alternately use 3 tbsp of quality 5 spice powder. Or there are also several stove top recipes for 5 spice syrup available online.

Picture of Tiger Lily
Yields Drink
Year
2017
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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