Corpse Reviver #6

3⁄4 oz Gin, Beefeater
3⁄4 oz Aromatized wine, Cocchi Americano
3⁄4 oz Becherovka
3⁄4 oz Lemon juice
1⁄4 oz Bärenjäger
Instructions

Shake with ice and strain into a rocks glass filled with ice. Garnish with a lemon twist and add straws.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Source reference

http://cocktailvirgin.blogspot.com/2013/01/corpse-reviver-6.html

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Squonk1977 commented on 6/19/2018:

I agree on increasing the Bärenjäger and decreasing the lemon. I wish the Becherovka stood out more. 

Dark Trilogy

1 1⁄2 oz Amargo-Vallet
1⁄4 oz Fernet Vallet
3⁄4 oz Pedro Ximénez Sherry, Lustau
1 twst Orange peel
Instructions

Stir with ice, strain into chilled coupe. Garnish with expressed orange peel.

Yields Drink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
From other users
  • Probably a 3.5 - not that much more than the sum of its parts, but I like the parts.
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Veracruz

1 1⁄2 oz Tequila (or Mezcal)
1⁄2 oz Aloe vera liqueur, Chareau
1⁄2 oz Dry white wine (see History)
3⁄4 oz Lime juice
1⁄2 oz Simple syrup
2 ds Hellfire Habanero Shrub, Bittermens (to taste)
1 sli Cucumber (as garnish)
Instructions

Shake, strain, rocks, garnish.

Notes

Cooling flavors playing off hot ones.

History

I've used a lot of semi-aromatic, high acid, herbaceous white wines here, to good effect. The original called for Marlborough Sauv Blanc, but I've also had good results with Loire Sauv, Franken Silvaner, and unoaked/modern styles of Verdejo.

Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
From other users
  • Replaced habanero bitters with 1 dsh Cholula hot sauce and 1 dsh celery bitters. White wine was a Riesling/chardonnay blend but I think it worked nicely.
  • Cayenne/ Chili H20, Muddled cucumber...etc
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Warm & Spicy Caress

2 oz Pineapple rum, Plantation Stiggins' Fancy
3⁄4 oz Cynar
1⁄3 oz Herbal liqueur, Yellow Chartreuse
1⁄3 oz Ginger syrup (Belvoir cordial)
Instructions

Stir in rock glass with ice, cherry+orange peel twist as garnish, serve

Notes

Cordial shines after Cynar roudness and bitterness, very soft notes of Chartreuse.

Yields Drink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Something about this combo really brings out the pineapple in the Stiggin's.
  • Burnt sugar
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Triple Crown Breeze

1 oz Mezcal
1⁄4 oz Añejo tequila
1⁄2 oz Fernet Branca
1⁄3 oz Batavia Arrack, Van Oosten
1 bsp Allspice Dram
1⁄4 oz Orgeat
1⁄8 oz Honey syrup
1⁄2 oz Lime juice
1 Egg white
Instructions

Combine all ingredients, and short shake without ice for 10 seconds. Add ice and shake again. Serve up in chilled coupe.

Notes

Can be made without egg white and lime juice. If omitted, stir rather than shake.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Zta,more orgeat
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Midnight Bouquet

1 1⁄2 oz Añejo tequila
1⁄4 oz Mezcal, Alipus Andrés
3⁄4 oz Averna
1⁄2 oz Elderflower liqueur, St. Germain
1 ds Grapefruit bitters, Bitter Truth
1 twst Grapefruit peel
Instructions

Stir with ice, strain into coupe and garnish with expressed grapefruit twist

Yields Drink
Authenticity
Authentic recipe
Creator
Meaghan Dorman, Raines Law Room, NYC
Source reference

"How To Drink French Fluently", Drew Lazor & Ralph Vidal, Ten Speed Press, 2017

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Smooth and complex. Coffee, grapefruit
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Piña Verde

1 1⁄2 oz Herbal liqueur, Green Chartreuse
1 1⁄2 oz Pineapple juice
3⁄4 oz Cream of coconut, Coco López
1⁄2 oz Lime juice
1 spg Mint (as garnish)
Instructions

Add all ingredients to a blender and add ice (about 5-6 regular-sized cubes, cracked). Blend until smooth, and pour into a glass or tiki mug.

Garnish: mint sprig.

Notes

Start with less ice, add more if needed.

Yields Drink
Authenticity
Authentic recipe
Creator
Erick Castro, Polite Provisions, San Diego, California (USA)
Source reference

https://punchdrink.com/recipes/pina-verde/

Curator rating
Not yet rated
Average rating
5 stars
(16 ratings)
From other users
  • Wonderful, but 1 black strap rum with 1 chartreuse is even better
  • Cocktail Chemistry Specs: 1.5oz (45ml) Green Chartreuse .5oz (15ml) fresh pineapple juice .5oz (15ml) cream of coconut 1oz (30ml) fresh lime juice
  • It would be hard to go wrong with a GC Piña Colada...
  • Delicious. The chartreuse isn't overpowering but is nice.
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mako commented on 8/23/2020:

This is the same concept as the Chartreuse Colada.The Branca Menta will add mintiness (in the other drink) is a nice choice although that is probably up to taste. The presence of lime (in this drink) improves this (and other) Piña Coladas so keep that. The Coco López is the traditional choice (IMHO) is often better than trying to make your own coconut cream although often a combination of CL and CM/CC leads to the best results.

Since I don't know what "a standard sized" ice cube is, my suggestion would be to use about 6 oz of ice (by weight).

The Drunken Dodo

2 oz Trinidad rum, Scarlet Ibis
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Allspice Dram, St Elizabeth
2 ds Bitters, Angostura
1 twst Orange peel
Instructions

Stir cold and strain. Garnish with an orange twist.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Brian Miller, Death and Co.
Source reference

Death and Co. Cocktails

Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • Dropped vermouth to 1/2 oz, added 1/4 oz Licor 43
  • Used Dos Maderas triple aged rum — ★★★★
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sevyryelsdorn commented on 6/05/2018:

I don't have Scarlet Ibis, so I tried making this with a bottle of Zaya that I am regretting having bought (the only Trinidad rum I have.) The overwhelming vanilla flavor made this drink cloying. So if you have a recent vintage bottle of Zaya, I wouldn't try it in this drink. In fact, I'm not sure what I'd try it in.

Winter in Mayfair

4 ds Cherry Bark Vanilla Bitters
1 cube Demerara sugar
1 oz Bourbon
1⁄4 oz Bénédictine
1⁄2 oz Zucca
1⁄4 oz Amaro Sibilla
3 ds Bitters, Woodford Reserve Spiced
Instructions

Soak the sugar cube with the bitters, then muddle. Add the remaining ingredients, stir and strain into a coupe. Garnish with orange peel.

Notes

Add pumpkin pie bitters to sugar cube if available.

Yields Drink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Damn. Incredibly accessible, complex amaro
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Low tide

1 1⁄2 oz Bourbon
1⁄2 oz Bitters, Angostura
3⁄4 oz Falernum
1⁄2 oz Lemon juice
1⁄4 oz Allspice Dram
Instructions

Shake and strain in chilled coupe glass and garnish with rosemary sprig

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4.5 stars
(12 ratings)
From other users
  • Similar to lion's tail, but a bit less sweet.
  • Muddled rosemary in shaker — ★★★★★
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