Poolside in Italy

1 oz Cynar
1 oz Dark rum
1 oz Grapefruit juice
3 oz Seltzer water
Instructions

Highball glass, add ice, seltzer

History

Amor y Amargo, NYC

YieldsDrink
Year
?
Authenticity
Authentic recipe
Creator
Sother Teague
Source reference

Tasting Table, 09 March 2017

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Refreshing and easy. And uses up those extra grapefruits
Similar cocktails
  • Traveler's Luck — Cynar, Apricot liqueur, Bitters, Club soda, Lime juice, Lime
  • Khartoum — Cardamaro, Amaro Montenegro, Rum, Soda water, Orange peel

Walking on Sunshine

3 oz Aromatized wine, Lillet Blanc
1 oz Gin, Hendrick's
1⁄4 oz Orange liqueur, Mathilde Orange XO
1 twst Orange peel (as garnish)
Instructions

Stir and strain over fresh ice in a double Old Fashioned glass.

YieldsDrink
Authenticity
Your original creation
Creator
Elsbeth L. Walker, Amherst, MA
Curator rating
Not yet rated
Average rating
3.5 stars
(12 ratings)
From other users
  • Tastes like Lillet. ;)
  • Of all the cocktails I have experimented with, this is my daughter's all time favorite.
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Ectoplasm Cooler

2 oz Citrus vodka, St. George
1 oz Lemon juice
1 oz Simple syrup
1⁄4 wdg Kiwi (peeled)
Instructions

Muddle kiwi, add remaining ingredients, shake and fine strain into a coupe.

Notes

These recipes with muddled fruit work much better with a Boston Shaker and a four prong strainer, and a mesh strainer below as you pour into the glass. A capped cocktail strainer will clog. The fine strainer is essential to catch the (abundant) Kiwi seeds.

Picture of Ectoplasm Cooler
YieldsDrink
Authenticity
Authentic recipe
Creator
Jenny Schwartz / Hopscotch Tavern / Oakland, CA
Source reference

http://www.stgeorgespirits.com/cocktails-featuring/vodka/california-cit…

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • a little bit tart
  • The color and taste are both vibrant and fresh. This may run a tad sweet for some. For those I would recommend cutting back on the simple.
Similar cocktails
  • Lemon Drop — Citrus vodka, Lemon juice, Simple syrup, Lemon
  • Potted Parrot — Puerto Rican Rum, Triple sec, Orange juice, Lemon juice, Cane syrup, Orgeat
  • Ab-Duck-Shun — Ginger liqueur, Orange liqueur, Absinthe, Lavender bitters, Lemon juice, Mascarpone cheese, Black pepper
  • The Little Miss — Orange liqueur, White chocolate liqueur, Licor 43, Orange bitters, Lime juice
  • Velvet Fog — Orange vodka, Falernum, Bitters, Orange juice, Lime juice, Orange peel, Nutmeg

We hesitate to publish a recipe like this. It features flavored vodka (strike one), simple fruit flavors (strike two), and a sweet (but not super-sweet) balance (foul ball). But St George published this for their vodka and we respect St George. Plus we haven't made it so we don't know really what it's like.

This seems like a perfectly respectable drink, especially if you cut the simple a bit. I don't know any cocktail bartenders who would dismiss this out of hand.

I have to agree with Rafa. See nothing wrong here. A well made vodka paired with fresh juice, simple and a bit of kiwi. What's not to love?

As a curator here, I'd like to share my thoughts about this drink and why I really was on the fence about approving it. There are multiple issues here. First, it is meant to mimic a kid's juice box (Hi-C's Ecto Cooler). Second, it's about as basic of a drink as you can really get. It's a slightly modified Lemon Drop with better vodka - the other drinks at the link don't inspire a lot of confidence. On the plus side, the drink comes from a professional bartender (her name is Jenny, not Jerry though) and it uses what is really a very good quality spirit, though it's one that usually throws up a red flag for me. On the negative side, it's pretty basic, it's a very slightly modified version of a 'dark ages' classic, it violates a couple of points of the Style Guidelines and it's designed to appeal to the sensibilities of someone who never figured out that an adult cocktail shouldn't taste like an 8 year old's after school drink.  Thanks,  Zachary

Made it to use up some citron vodka and put a dash of agave syrup in to keep the sweetness down and a bit more subtle and it's fine as a quick drink after work 

 

Soveral

1 1⁄2 oz Bourbon
3⁄4 oz Madeira, Broadbent Rainwater Medium Dry
3⁄4 oz Cynar
1 twst Grapefruit peel (as garnish)
Instructions

Stir, strain, up, twist.

History

Named after Luís Pinto de Soveral, Portuguese ambassador to London at the turn of the 20th century, who was known as a bon vivant and man about town.

Picture of Soveral
YieldsDrink
Year
2017
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • 3 - 4. Not bad.
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  • Light in the Attic — Añejo rum, Cynar, Amontillado Sherry, Bitters, Orange peel
  • Casino Soul — Añejo rum, Bianco Vermouth, Cynar
  • Sissy's Bane — Cardamaro, Bourbon, Brandy, Lemon juice
  • Song of Solomon — Rye, Cynar, Dry vermouth, Maraschino Liqueur, Celery bitters, Salt Solution
  • Drunk Uncle — Islay Scotch, Bianco Vermouth, Cynar, Grapefruit peel

Christmas Island

2 oz Cream of coconut, Coco López
1 oz Don's Mix, B.G. Reynolds
1 oz Falernum
2 oz Jamaican rum, Coruba
1⁄2 oz Lime juice
2 ds Bitters, Angostura
Instructions

Blend with crushed ice for five seconds and then pour into a cocktail glass. Garnished with a spent lime shell, and a candy cane

Picture of Christmas Island
YieldsDrink
Authenticity
Unknown
Creator
San Diego, California
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Orange Spice and Lemon Pepper bitters can both be used instead of Angostura.
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  • Wide Grin #2 — Pineapple rum, Bitters, Pink guava puree, Pineapple juice, Lime juice, Demerara syrup, Lime
  • Hey Baby, Que Paso? — Pineapple rum, Amaro, Raspberry syrup, Lime juice, Lime

Blush Response

2 oz Bourbon
1⁄2 oz Maraschino Liqueur
1⁄2 oz Crème Yvette
4 ds Peychaud's Bitters
1 Strawberry
1⁄4 Nectarine
Instructions

Muddle the 1/4 of a nectarine (white) and the strawberry with the bitters. Add liquids and shake with ice. Double strain into a coupé.

History

I'm still trying to find worthwhile uses for Creme Yvette.

YieldsDrink
Year
2017
Authenticity
Your original creation
Creator
Micah Stupak
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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  • Gibbons Boost — Bourbon, Sweet vermouth, Cassis, Peychaud's Bitters
  • Painted Black — Bourbon, Amaro, Blackberry syrup
  • The Good Fella — Canadian whisky, Luxardo Bitter, Sweet vermouth, Maraschino Liqueur, Bitters, Cherry
  • Keeper of the Crossroads — Bourbon, Maurin Quina, Maraschino Liqueur, Peychaud's Bitters, Scotch, Cherry

Bitter Southerner #2

1 oz Apple brandy, Lairds
3⁄4 oz Peychaud's Bitters
1⁄2 oz Lime juice
1⁄2 oz Cane syrup (diluted 1:1 with water)
1 bsp Pastis, Herbsaint
1 oz Tonic water
1 pn Salt (garnish)
Instructions

Shake without tonic water, strain, Collins glass, rocks, float tonic, garnish.

YieldsDrink
Year
ca. 2015
Authenticity
Authentic recipe
Creator
Greg Best, Holeman & Finch Public House/Ticonderoga Club, Atlanta, GA
Source reference

http://bittersoutherner.com/cocktails/bitter-southerner-no2/#.WL779VXyt…

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Unconventional flavors here. Unique.
Similar cocktails
  • Fleur-de-Lis — Peychaud's Bitters, Sparkling white wine, Cognac, Verjus, Honey, Lemon peel

Bees Over the High Seas

1 1⁄2 oz Old Tom Gin, Hayman's
3⁄4 oz Lemon juice
3⁄4 oz Honey syrup
6 ds Bitters, Scrappy's Cardamom
1 rinse Herbal liqueur, Yellow Chartreuse
Instructions

In a shaker add all ingredients except Yellow Chartreuse. Shake with ice and fine strain into coupe glass rinsed with Yellow Chartreuse. No garnish.

YieldsDrink
Year
2017
Authenticity
Your original creation
Creator
Ryan Dorn, Seattle, Washington
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Pencil Thin Mustache

1 1⁄2 oz Cachaça
1⁄2 oz Fernet Branca
3⁄4 oz Pineapple juice
1⁄2 oz Lime juice
1⁄2 oz Simple syrup
4 lf Mint
1 lf Mint (for garnish)
Instructions

Shake everything (including 4 mint leaves) and double strain. Garnish with 1 mint leaf.

YieldsDrink
Authenticity
Unknown
Creator
Cannibale
Source reference

https://talesofthecocktail.com/behind-bar/making-amaro-approachable-bes…

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • only had dried mint leaves. Still had some subtle mintiness. — ★★★★
Similar cocktails
  • Tramp (Vagabond) — Cachaça, Fernet Branca, Bitters, Lemon juice, Pineapple juice, Demerara syrup
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  • Santa Branca — Rum, Fernet Branca, Elderflower liqueur, Lemon juice, Cucumber juice, Cucumber
  • Maduro — Virgin Islands Rum, Fernet Branca, Maraschino Liqueur, Lime juice, Honey syrup
  • Missionary's Downfall (Don the Beachcomber) — Light rum, Peach liqueur, Crushed ice, Pineapple, Honey syrup, Lime juice, Mint

Quick question - do the four mint leaves go into the shaker and an extra one is the garnish? Thanks,  Zachary

Fino Daiquiri

1 1⁄2 oz Fino sherry, Lustau
1⁄2 oz Rhum Agricole, Rhum JM Blanc (the 100 proof version is key here.)
3⁄4 oz Lime juice
1⁄2 oz Rich simple syrup 2:1
Instructions

Shake with ice, double strain, serve up.

Notes

The typical dry, slightly mineral and nutty flavors of the sherry come through, and it works really well with the classic grassy notes of the agricole rounding things out. A great daytime daiquiri.

History

Was listening to an episode of the Shift Drink podcast and Mony Bunni, who is a brand ambassador for Lustau, very briefly mentioned a fino sherry daiquiri, but didn't delve into the spec or anything. The idea sounded delicious and I happened to have an open bottle of fino in my fridge, so I gave it a whirl, pairing the fino with rhum agricole..

YieldsDrink
Year
2017
Authenticity
Your original creation
Creator
Brett Kozinn
Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
From other users
  • Outstanding! Not a huge daiquiri fan, but this is superb!
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