Partial Hallucination

1 oz Tequila
1⁄2 oz Ancho Reyes chile liqueur
1⁄2 oz Crème de Cacao, Tempus Fugit
1⁄2 oz Cinnamon syrup
3⁄4 oz Lime juice
2 ds Bitters, Angostura
Instructions

Shake with ice, strain into a coupe

Yields Drink
Year
2017
Authenticity
Unknown
Creator
Sahil Mehta, Estragon, Boston, USA
Source reference

http://cocktailvirgin.blogspot.fr/2017/05/partial-hallucination.html

Curator rating
Not yet rated
Average rating
4.5 stars
(15 ratings)
From other users
  • Great but a bit too sweet. I'll try with less syrup next time. — ★★★★
  • Whoa...
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Mixin In Ansley commented on 5/28/2025:

used piment d'espelette; gorgeous drink- really perfect and i did not find it too sweet.

Krakatoa

1 3⁄8 oz Light rum
7⁄8 oz Dark rum
2⁄3 oz Simple syrup (Habanero infused, see note)
2⁄3 oz Lime juice
2 ds Hot sauce, Tabasco Sauce
1 ds Worcestershire sauce
Instructions

Shake everything in shaker, strain in a martini glass with a bit of the shakers crushed ice. Enjoy.

Notes

1:0,7 sugar to water ratio add habanero powder carefully not to over do it and blend(er) it.

History

Its named by one of the most famous and destructive volcanos on earth. It really puts your strength to the test

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Theodoros Maras
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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#69(sixty nine)

1 3⁄8 oz Cognac
1 3⁄8 oz Rye
1 oz Vodka
1 oz Ginger syrup (1:0,7 sugar to water ratio, add ginger to taste and blend)
3 ds Cinnamon
2 ds Bitters, Fee Brothers Old Fashion
1 ds Bitters, Fee Brothers Lemon
2 oz Soda water (to top)
Instructions

Put all ingredients in shaker except soda and shake hard! Strain in Skull glass 330ml preferable filled with crushed ice. Top up with Soda. Enjoy!

Notes

If you don't want ginger syrup add ginger ale at the end skipping soda and ginger syrup

Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Theodoros Maras
Curator rating
Not yet rated
Average rating
Not yet rated
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Donnell St Sour

1 1⁄2 oz Gin, Barr Hill Tom Cat
1⁄2 oz Suze
1⁄2 oz Apricot liqueur, Rothman and Winter
1⁄2 oz Lemon juice
1 ds Rhubarb bitters, Brooklyn Hemispherical Bitters Rhubarb
Instructions

Shake, double strain, coupe.

Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Michael Leuchtenburg
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Apricot and Suze in particular are a great match. Going to experiment with the gin, citrus, and bitters.
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Oakshade

2 oz Rye, Bulleit
1⁄2 oz Walnut Liqueur, Toschi
1⁄2 oz Averna
1⁄2 oz Sweet vermouth, Carpano Antica Formula
2 ds Chocolate bitters, Miracle Mile (chocolate-chili)
1 ds Bitters, Angostura
1 Maraschino cherry, Luxardo (as garnish)
Instructions

Shake, up, garnish.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Oldfield’s Liquor Room, Culver City, California
Source reference

https://www.laweekly.com/oldfields-liquor-room-chocolate-cheese/

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Decadent and rich. Drink by a fire. IMHO, much better than most 4★ drinks on this site. (Made with Skip Rock's Nocino and normal chocolate bitters.)
  • Try again with nocino.
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sevyryelsdorn commented on 5/07/2018:

The original recipe calls for walnut liqueur, specifically Toschi. I used Nocello in this as specified in this recipe, which is a walnut and hazelnut liqueur - the hazelnut was very dominant and did not make for a good drink. Should be changed from Nocello to Nocino to reflect a true walnut liqueur.

Zachary Pearson commented on 5/07/2018:

Curated this to conform to the cited article: Bulleit rye, Toschi walnut liqueur, MM Chocolate-chili bitters. Added date, simplified instructions. Thanks,  Zach

Craig E commented on 8/18/2022:

Curated to fix broken reference link. Though LA Weekly calls for shaking, it may make more sense to stir this as Cocktail Virgin suggests. 

Canon's Nymph

1 1⁄2 oz Rye
3⁄4 oz Salers Gentiane
1⁄4 oz Apricot liqueur
Instructions

Stir, strain, coupe

Notes

Based on the 1937 A.F. Lawrence equal part Kina Lillet, Apricot Brandy, and Whiskey cocktail.

Yields Drink
Year
2018
Authenticity
Unknown
Creator
Canon, Seattle, WA
Source reference

https://www.reddit.com/r/cocktails/comments/8ayust/nymph_at_canon_in_se…

Curator rating
Not yet rated
Average rating
3 stars
(8 ratings)
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HallA commented on 9/05/2022:

Nice, would be cautious with suze or another gentiane amaro as I think they would blow the apricot away.

Gramercy Tavern's Old Orleans

2 oz Aromatized ice cider, Orleans Herbal
1⁄2 oz Apple brandy, Lairds
1⁄4 oz Maraschino Liqueur, Luxardo
1⁄4 oz Orange Curaçao
2 ds Bitters, Fee Brothers Whiskey Barrel Aged
Instructions

Stir and strain into a chilled old-fashioned glass.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Gramercy Tavern
Source reference

https://www.seriouseats.com/recipes/2012/10/gramercy-tavern-fall-cockta…

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • I used Grand Marnier as I only have Dry Curacao and was worried it would be too dry with that. Fairly thin tasting.
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Craig E commented on 5/04/2018:

Light curation: conformed ingredients to KC database names and edited instructions to avoid copyright infringement. Thanks!

sevyryelsdorn commented on 5/04/2018:

Thanks Craig! Eden makes three types of Aromatized Ice Cider - Orleans Herbal, Orleans Bitter, and Orleans Wood. It looks like these types are in the database as brand names. The product in this recipe is the Orleans Herbal.

Craig E commented on 5/05/2018:

The linked source says Orleans. If you made it with Orleans Herbal and like it that way, I'd suggest that your recipe should be listed as an "altered" recipe rather than as an "authentic" recipe (unless you know for sure that it is Serious Eats that has it wrong). (A minor point to be sure.)

I'm unfamiliar with this ingredient but it looks intriguing!

Blonde on Blonde

3⁄4 oz Herbal liqueur, Yellow Chartreuse
3⁄4 oz Pisco
3⁄4 oz Lemon juice
3⁄4 oz White port
Instructions

Shake, strain, coupe.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Scott Holliday, Rendezvous, Boston, MA
Source reference

https://cocktailvirgin.blogspot.fr/2008/11/blonde-on-blonde.html

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
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flickerdart commented on 7/26/2020:

Made with Qunita do Infantada port and Ocucaje Quebranta pisco. Tastes similar to a sidecar - smells of grape, flavor is sour citrus. 3 stars is about right.

Big Red Sun

2 oz Brandy, Lustau Brandy de Jerez Solera Reserva
1 1⁄4 oz Salers Gentiane
1⁄2 oz Bigallet China-China
1 twst Orange peel
Instructions

Stir with ice, strain, serve up with twist

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
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Carcciofini

1 1⁄2 oz Aromatized wine, Cocchi Americano
3⁄4 oz Cynar 70
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup
6 dr Salt Solution (4:1 h2o:salt)
Instructions

Shake regal style (with grapefruit peel), strain onto big rock in DOF.

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Jared Kline, Half Step, Austin TX (USA)
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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