Gran Aperitivo

2 oz Gran Classico
3⁄4 oz Gin, Tanqueray
2 oz Orange juice
1 1⁄2 oz Soda water
1 sli Orange
Instructions

Bulid all ingredients over ice. Add orange slice if you wish.

Notes

You can vary the amount of Soda you use. You can easily substitute Gran Classico with Campari - just as nice (cheaper too!), slightly different bitter taste.

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
From other users
  • Brunch cocktail
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Tight Rope

1 1⁄2 oz Mezcal, Del Maguey Vida
1⁄2 oz Rye, Rittenhouse 100
1⁄4 oz Amaro Nonino
1⁄4 oz Cinnamon syrup (Homemade)
12 dr Bitters, Bittermens Xocolatl Mole
12 dr Bitters, Angostura
1 twst Grapefruit peel (Discard)
Instructions

Stir. Strain over big rock in OF glass. Garnish with grapefruit oil from the twist. Discard.

Notes

A Monte Carlo riff, or a Mezcal Old Fashioned with benefits. You decide. The small amount of Rye brings all the spice notes to the front and really amps up the cinnamon. The Nonino offsets the overall sweetness with it's light bitterness and adds a delightful herbal backbone.

YieldsDrink
Year
2017
Authenticity
Your original creation
Creator
Fransos
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Dan commented on 8/13/2017:

I subbed 1/2 oz Becherovka for the cinnamon syrup. Maybe was supposed to be sweeter, but as I made it, it was more in the vein of a Martini. An interesting, spirit-forward cocktail. I would like to try it with the right syrup if I ever get a chance.

Hi, Dan. The use of Becherovka sounds like an interesting variation, skewing the libation in a drier direction. I need to try that :-) The original recipe was more in the vein of a Monte Carlo, splitting up the 1/2 oz liqueur measure with cinnamon bark syrup. If you decide to try it as written, I would be happy to hear your thoughts. For the cinnamon bark syrup I used the recipe from the Death&Co book. Cheers!

Down for the Count

1 oz Gin
3⁄4 oz Campari
3⁄4 oz Aromatized wine, Cocchi Americano
1⁄2 oz Lime juice
1⁄2 oz Mint syrup (or lemon syrup, simple syrup...)
Instructions

Shake, strain, rocks, float lime wheel.

Notes

Negroni/Gimlet.

YieldsDrink
Year
2017
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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  • Buono Whistler — Gin, Amaro Montenegro, Dry vermouth, Honey syrup, Lime juice
  • Navy Proof — Navy strength gin, Aromatized wine, Campari, Lime juice, Simple syrup
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Top Notch Volcano

4 oz Lime juice
4 oz Pineapple juice
1 oz Passion fruit puree
3 oz Demerara syrup
1 oz Maraschino Liqueur
4 oz Jamaican rum, Appleton V/X (now branded as Appleton Estate Signature Blend)
4 oz Jamaican rum, Appleton 12
Instructions

Shake in batches, gated pour to volcano bowl. Optional garnish with fire or citrus fruit.

YieldsDrink
Authenticity
Unknown
Creator
Martin Cate, Smuggler's Cove, San Francisco
Source reference

https://www.reddit.com/r/cocktails/comments/639rvs/finally_got_a_chance… and Smuggler's Cove book

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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ReplyAll Rhubarb

2 oz Rye, Bulleit
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Rhubarb syrup
2 ds Bitters, Angostura
2 ds Peychaud's Bitters
Instructions

Stir well with ice, strain into chilled Old Fashioned glass. Garnish at will and drown the regrets.

Notes

Inspired by Roffignac, cursed by my own email catastrophe.

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Sinclair

1 oz Gin, Martin Miller's Westbourne Strength
1⁄2 oz Dimmi
1⁄2 oz Maraschino Liqueur, Luxardo
3⁄4 oz Lime juice
1⁄4 oz Ginger syrup
1 ds Bitters, Angostura
Instructions

Shake, strain, up.

YieldsDrink
Year
2017
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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Baby Zombie

1 1⁄2 oz Applejack
3⁄4 oz Pineapple rum, Plantation Stiggins' Fancy
3⁄4 oz Jamaican rum
1⁄2 oz Passion fruit puree
1⁄2 oz Orange liqueur
1⁄2 oz Falernum
1⁄2 oz Grenadine
1⁄2 oz Lime juice
2 ds Bitters, Angostura
1 ds Absinthe (as garnish)
1 ds Cinnamon (as garnish)
3 lf Pineapple (as garnish)
Instructions

Shake, strain, Tiki mug, crushed ice, garnish.

YieldsDrink
Year
2017
Authenticity
Authentic recipe
Creator
Luis Serrano, The Penrose, New York City
Source reference

http://imbibemagazine.com/baby-zombie-cocktail/

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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HallA commented on 8/14/2022:

Dangerously sweet for the booze content. Would be careful to not make this with high fructose grenadine (or take it down) as this is inclined to lean sweet but with the passionfruit and lime there's nice bite there with layers of booze. Very nice,

The Bloodborne of Beverages

1 oz Rhum Agricole (The funkier the better; ideally Fijian)
1 oz Campari
1 oz Jägermeister
Instructions

Stir, strain into an appropriately gothic glass

YieldsDrink
Year
2017
Authenticity
Your original creation
Creator
Natalie Weizenbaum
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Excellent combination, with herbal flavors coming together with Campari. Used 1 1/4 oz Barbancourt 8; agree it needs a rum with a stronger presence. The amari are a bit sharp to me. Next time might explore replacing a portion with vermouth (?)
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