Hop Over

1⁄2 oz Lemon juice
3⁄4 oz Falernum
1 oz Genever
2 ds Orange flower water
2 oz India Pale Ale (to top)
1 sli Lemon (as garnish)
Instructions

Add first five ingredients to a pint glass filled with cracked ice. Top with beer and garnish.

Notes

Use a hoppy beer.

History

A radler riff.

Picture of Hop Over
Yields Drink
Authenticity
Authentic recipe
Creator
Tom Richter, Dutch Kills, Queens, New York (USA)
Source reference

https://punchdrink.com/recipes/hop-over/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Made with gin. Shandy/Tom Collins mashup.
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Christmas Apricot

4 Mint (leaves)
2 oz Gin (Four Pillars Christmas)
1 oz Simple syrup (apricot)
3⁄4 oz Lime juice
3 ds Rhubarb (juice)
1 ds Absinthe
Instructions

Place all ingredients into a shaker with ice and shake very vigorously. Strain into a chilled coupe glass. No garnish.

Notes

We had never made a Bloodside Cocktail as all the correct ingredients were not available. The bartender gave it some thought and the experiment was highly successful !! A spectacular cocktail.

History

Created as a riff on The Bloodside Cocktail.

Yields Drink
Year
2018
Authenticity
Altered recipe
Creator
The bartender named Sausage at The Baxter Inn, Sydney, Australia.
Source reference

https://www.fourpillarsgin.com.au/drinking/the-bloodside/

Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • We were amazed at how delicious this cocktail is.
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Red Machete

1 1⁄2 oz Mezcal, Sombra
1⁄2 oz Campari
1⁄2 oz Hibiscus Liqueur, Fruit Lab Crism
1⁄8 oz Blackstrap Bitters
1⁄8 oz Bitters, Bittercube Jamaican #2
Instructions

Stir, strain into an old fashioned glass with a large cube or sphere. Garnish with a large grapefruit swath.

Notes

Originally made using the amazing Sorel liqueur but I've been having a hard time sourcing it lately. Reworked using the FruitLab Hibiscus liqueur + Bittercube Jamaican No. 2 & Blackstrap bitters.

Yields Drink
Year
2018
Authenticity
Your original creation
Source reference

https://www.amc.com/shows/the-walking-dead-red-machete

Curator rating
Not yet rated
Average rating
Not yet rated
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Caustic Negroni

1 oz Scotch, Laphroaig 10
1⁄2 oz Amaro, Cappelletti Sfumato Rabarbaro
1⁄2 oz Averna
1 oz Sweet vermouth, Cinzano Rosso
1 bsp Vanilla syrup
1 twst Grapefruit peel
Instructions

Stir, strain into ice-filled old fashioned glass. Garnish with grapefruit twist.

Yields Drink
Year
2017
Authenticity
Authentic recipe
Creator
Fred Yarm, Backbar, Boston, MA
Source reference

http://cocktailvirgin.blogspot.com/2017/06/caustic-negroni.html

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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yarm commented on 3/07/2020:

Created on the fly for a guest a table who asked a server for "something like a Negroni but kind of caustic," and this is what I whipped up. He liked it so much, that another was ordered by someone else at the bar.

applejack commented on 3/08/2020:

Thanks for the back story Fred.  It's been well over a year since I tried this, but your recent comment made me re-visit this drink.  I just whipped this up as a post shift drink using Carpano Antica Formula instead of the Cinzano + vanilla syrup combo (which seemed apropros given CAF is a rich vanilla bomb compared to the Cinzano).  Didn't have Cinzano on hand to do a direct comparison, but it was plenty rounded with the CAF, if anyone is looking for an easy sub.  Might also try this with Abano swapped in for the Averna, been on a Abano kick lately.  And the grapefruit oil / aroma really does tie it all together nicely (a trick I've frequently used myself with stirred Scotch based drinks).

Shawn C commented on 1/20/2023:

I had some trepidation about combining the Sfumato and the peaty Scotch, but instead of amping up the smoke as I feared, they somehow blended into one another providing a continuum that tied the other components together. The vanilla syrup contributes to rounding this out, but combined with the Averna this tilts sweeter than one might anticipate--I wonder if half a barspoon of vanilla syrup would work?

Bitter Nail

1 1⁄2 oz Scotch, Compass Box Great King Street
1⁄2 oz Drambuie
1⁄2 oz Cynar
1⁄2 oz Campari
Instructions

Stir, strain into ice filled old fashioned glass. No garnish

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Iruma Shibuya, Ames Street, Boston, MA
Source reference

http://cocktailvirgin.blogspot.com/2016/07/bitter-nail.html

Curator rating
3 stars
Average rating
3.5 stars
(11 ratings)
From other users
  • Not bad. Would drop the Campari slightly to see what that would do.
  • Decrease accoutrements to 0.3, 0.25 for Cynar.
  • Made with Dewars 12 and the curator's proportions (6:1:1:1). Still a sweet drink but nice. Campari a nice brightener (color- and taste-wise).
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Kindred Cocktails commented on 6/18/2018:

Tried this with Bowmore Legend. Nice, but a bit sweet, even with an extra 1/2 of Scotch. I'd try 2 oz Scotch and 1/3 oz each of the rest. Not as elegant a ratio, but it would be nice in metric. :)

Cambridge Tea

1 1⁄2 oz Bénédictine
3 oz Tea (English Breakfast, hot)
4 1⁄2 oz Milk (Steamed)
Instructions

Build in heat-resistant highball.

Yields Drink
Year
ca. 2013
Authenticity
Unknown
Creator
Paul Manzelli, Bergamot, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2013/01/cambridge-tea.html

Curator rating
Not yet rated
Average rating
4.5 stars
(6 ratings)
From other users
  • Great nightcap
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Maguey Sour

2 oz Mezcal
1⁄2 oz Bénédictine
1⁄2 oz Orgeat
3⁄4 oz Lemon juice
1⁄2 oz Egg white
1 twst Orange peel
1 pn Nutmeg
Instructions

Dry shake, wet shake and strain into ice-filled old fashioned glass. Garnish with orange twist and grated nutmeg.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Jacques Bezuidenhout, Tres Agave, San Francisco, CA
Source reference

https://www.foodandwine.com/recipes/maguey-sour-cocktails-2010

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Fresa Brava

1 Strawberry
2 oz Blanco tequila, Siembra Azul Blanco (Jalapeno infused, see note)
3⁄4 oz Herbal liqueur, Yellow Chartreuse
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup
Instructions

Muddle strawberry, shake, double strain, coupe.

Notes

To one bottle of tequila, add the ribs and seeds of 4 jalapenos and the flesh of 1/2. Stir and let sit 20 minutes, or until the heat is appropriate.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Phil Ward, Death and Co.
Source reference

Death and Co. pg. 183

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • This is a nice cocktail from Phil Ward. You have to monitor the jalapeno infusing to make sure you don't overinfuse. I've added smoked salt to this as well with good results.
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Black Bowtie Gimlet

1 1⁄2 oz Gin
3⁄4 oz Lime juice
3⁄4 oz Simple syrup
1 ds Bitters, Angostura
1 ds Bitters (Five Watt Gin Bitters)
4 dr Squid ink
2 Salt Solution (atomized)
Instructions

Shake gin, lime, simple, bitters and ink. Double strain into a chilled coupe, and spritz twice with salt solution.

Notes

*Five Watt Gin Bitters were used in the original recipe to boost the juniper profile in a softer, more botanical gin against the citric/briney ink. With a London Dry they might not be necessary

History

A complex, interesting twist on a pretty strait built cocktail. More tannic & broader in citrus flavor than a traditional lime-only gimlet. It also has a more daiquiri-esque richness that a gimlet can lack

Picture of Black Bowtie Gimlet
Jason Westplate
Yields Drink
Year
2018
Authenticity
Altered recipe
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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Vieux Pentagone

1 oz Pineapple rum, Plantation Stiggins' Fancy
1 oz Bourbon, Woodford Reserve
1 oz Sweet vermouth, Dolin
1⁄3 oz Falernum
1⁄3 oz Amer Picon
1 ds Bitters, Angostura
Instructions

Stir quickly just in order to chill, strain in coupe

Yields Drink
Year
2018
Authenticity
Your original creation
Curator rating
4 stars
Average rating
4 stars
(7 ratings)
From other users
  • Promising, but for me the falernum takes over even in the small amount specified. Maybe just a rinse?
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Kindred Cocktails commented on 6/14/2018:

I made this with Punt e Mes and my Amer Boudtreau (very bitter, high proof). Very good, but a bit too sweet. Suggest reducing Falernum and Amer to 1/4 oz. Maybe try rye.

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