Golden Parachute

1 oz Egg white
2 oz Spiced Rum (Chairman or maca)
2⁄3 oz Lime juice
1⁄3 oz Orgeat
1⁄4 oz Simple syrup
2 dr Orange flower water
4 lf Mint
1 1⁄2 oz Brut Champagne (to top)
Instructions

Dry shake, shake, strain in coupe.
Top with champagne.
Garnish with one Mint leaf over foam.

Notes

Juste so smooth and "perfect"

Yields Drink
Year
2013
Authenticity
Altered recipe
Creator
Tasted at Maria loca cocktail bar, Paris, france
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Genever Daisy

1 3⁄4 oz Genever, Bols
1⁄4 oz Maraschino Liqueur, Luxardo
1⁄2 oz Orgeat
3⁄4 oz Lemon juice
Instructions

Shake all ingredients with ice, then strain into a chilled coupe glass.

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Alex Smith for Whitechapel in San Francisco
Source reference

http://imbibemagazine.com/genever-daisy/

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Getting In Tune

2 oz Bourbon, Bulleit
3⁄4 oz Cynar
1⁄4 oz Pistachio liqueur (Pisa)
1⁄4 oz Blood Orange Liqueur (Amara Rossa)
3 ds Bitters, Bittermens Burlesque
Instructions

Add to shaker with ice and stir. Strain into Coupe glass.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
Not yet rated
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Esplanade Mezcal Swizzle

1 oz Mezcal
1 oz Amontillado Sherry
3⁄4 oz Lime juice
1⁄2 oz Falernum
1⁄2 oz Ginger syrup
1 spg Mint
Instructions

Colins, crushed ice, swizzle, garnish.

Yields Drink
Year
2016
Authenticity
Unknown
Creator
Danny Shapiro, Sink/Swim, Chicago
Source reference

http://imbibemagazine.com/esplanade-mezcal-swizzle/

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
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Spicy Collins

3 lf Basil
1 sli Ginger
2 oz Gin, Beefeater
3⁄4 oz Grapefruit juice
1⁄2 oz Lime juice
3⁄4 oz Aperol
3⁄4 oz Simple syrup
5 oz Soda water (to top)
Instructions

Muddle ginger+ basil. Shake all except soda, fine strain, Collins glass. Top with soda.

Notes

Fresh long drink.

Yields Drink
Year
2017
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Forest Murmurs

2 oz Blanco tequila
1 oz Mezcal, Del Maguey Vida
1⁄4 oz Herbal liqueur, Green Chartreuse
1⁄4 oz Elderflower liqueur, St. Germain
1 bsp Blue Curaçao
1⁄2 oz Lemon juice
1⁄2 oz Agave syrup
1 spg Rosemary (briefly char rosemary sprig over gas flame)
2 dr Salt Solution
2 dr Eau de vie of Douglas Fir
Instructions

Rim a chilled old fashioned glass with lemon and dip into lemon/rosemary salt.
Place prepared glass over the charred rosemary sprig in order to trap the fragrant smoke in the glass.
Mix all ingredients over ice and strain into prepared glass.
Garnish with the charred rosemary sprig while still smoking.

Notes

The smokiness of the tequila and mezcal blends well with the other herbal and flowery notes provided by the Chartreuse and St. Germain, while the lemon juice and agave lend a subtle sweet and sour note. The charred rosemary and Eau de Vie of Douglas Fir round everything out with a sharp bracing astringency.

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Ron Rovner
Source reference

Original creation

Curator rating
Not yet rated
Average rating
4.5 stars
(9 ratings)
From other users
  • Tasty! Subbed out Douglas fir eau de vie with Greek mastika spirit
  • Swapped agave for simple syrup and Blanco for reposado. — ★★★★
  • Refreshing. Had to sub yel. char. for gr. char. Added 2 sprays of Laphroaig 10year. Also used smoked salt.
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BamBoozled commented on 10/07/2020:

Tasty! Subbed out Douglas fir eau de vie with Greek mastika spirit 

RoofWood commented on 9/26/2023:

Skipped agave syrup, subbed mossy Oaxacan forest mist spray (from Shaker and Sppon) for Douglas fir eat de vie, and subbed dry curaçao for the blue stuff. The Del Maguey seemed to flatten it our a bit so I added a squeeze of lime which worked for me.

Choke and Smoke

1 1⁄2 oz Cynar (not using Cynar 70)
1 1⁄2 oz Islands Scotch, Talisker
1 pn Kosher Salt
4 Orange peel
1 bsp Brown sugar cordial
Instructions

Reserve 1 peel. Add all other ingredients to mixing glass with ice & other 3 peels. Stir & strain over big rock in double old fashioned glass. Garnish with remaining peel.

History

Inspired by the Smoking Gun cocktail.

Yields Drink
Authenticity
Authentic recipe
Creator
Liam Baer
Source reference

_Amaro_ by Brad Thomas Parsons. Also https://cold-glass.com/2017/01/13/cynar-and-scotch-the-choke-and-smoke-…

Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
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Mild Water

1⁄2 oz Gin, G'Vine Floraison
3⁄4 oz Suze
3⁄4 oz Peach liqueur
1⁄4 oz Peach syrup (White peach syrup)
1⁄4 oz Lemon juice
3 oz Soda water
2 sli Peach (as garnish)
2 lf Thai Basil (slapped, as garnish)
Instructions

Build in big wine glass ( not a pool glass), ice, mix, straw, add basil leaves and garnish with 2 fresh peach slice

Notes

Fresh, peachy, very Nice "soft" drink

Yields Drink
Year
2015
Authenticity
Unknown
Creator
No longer opened:
À la française, cocktail bar, Paris, France
Curator rating
Not yet rated
Average rating
Not yet rated
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Pollination

1 oz Becherovka
1⁄2 oz Dandelion liqueur, Lion's Tooth
3⁄4 oz Bianco Vermouth, Martini & Rossi (Dolin Blanc also works)
1⁄4 oz Bärenjäger
1⁄2 oz Honey syrup
3⁄4 oz Lemon juice
1 twst Lemon peel (as garnish)
Instructions

Add all ingredients with ice, shake, strain, garnish, no ice

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Todd Martin
Curator rating
Not yet rated
Average rating
Not yet rated
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The Persimmon

1⁄2 Persimmon (wash and cut into large chunks, remove greens)
1 1⁄2 oz Cognac (I used Masion Rouge, but any will do)
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Gran Classico
3⁄4 oz Lemon juice
1 spl Simple syrup (1:1)
Instructions

Muddle the persimmon chunks, add the rest of ingredients with ice and shake, double-strain into glass without ice. No garnish.

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Todd Martin
Curator rating
Not yet rated
Average rating
Not yet rated
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