Death by Chocolate

1 1⁄2 oz Islands Scotch, Talisker (Storm)
1⁄2 oz Cynar 70
1⁄2 oz Amaro Meletti
1⁄2 oz Crème de Cacao, Tempus Fugit
3⁄4 oz Egg white
1 oz Stout (Chocolate stout, I use Young's Double Chocolate)
3 ds Bitters, Scrappy's Chocolate
1 ds Bitters, Bittermens Xocolatl Mole
Instructions

Dry shake all ingredients (make sure to keep a really tight seal when shaking due to the beer), shake with ice and strain into a chilled cocktail coupe. Optionally garnish with dark chocolate gratings or a pinch of dark cocoa powder

Notes

A good sub for the Talisker Storm is either Bowmore 12 Year or 1 oz Laphroaig 10 Year + .5 oz Monkey Shoulder (or other quality blend). If you want to amp up the peat, use all Laphroaig. Using standard Cynar will result in a slightly sweeter, less bitter drink.

YieldsDrink
Year
2015
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Schuss

2 oz Gin, Reisetbauer Blue
1⁄2 oz Zirbenz Stone Pine Liqueur
1⁄4 oz Maraschino Liqueur
1⁄4 oz White Crème de Menthe
Instructions

Stir with ice, up.

Notes

I think a little on the plus side with the crème de menthe and on the minus side with the maraschino is best.

YieldsDrink
Year
2017
Authenticity
Your original creation
Creator
Micah Stupak, Brooklyn, NY
Curator rating
Not yet rated
Average rating
4.5 stars
(6 ratings)
From other users
  • You can taste everything in this. It's like a blast of mint and pine and juniper, with the liqueurs giving a bit of sweetness to thet gin. — ★★★★★
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  • Alpine Christmas — Gin, Zirbenz Stone Pine Liqueur, Lemon peel, Candycane, Peppermint extract

Downtown Daiquiri

1 1⁄4 oz Light rum
1 oz Coconut Water
3⁄4 oz Lime juice
1⁄2 oz Pineapple Gum Syrup
1⁄2 oz Agave syrup (1:1)
1 sli Cucumber (garnish)
1 spg Mint (garnish)
Instructions

Shake, strain, Collins glass, rocks, garnish.

YieldsDrink
Year
~2017
Authenticity
Authentic recipe
Creator
Blake Pope, Kindred, Davidson, North Carolina
Source reference

http://imbibemagazine.com/downtown-daiquiri/

Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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Coconut Cardamom Milk Punch

1 1⁄2 oz Coconut rum, Brinley's
1⁄2 oz Swedish Punsch, Kronan
3⁄4 oz Coconut liqueur, Kalani
1 1⁄2 oz Half-and-half
2 ds Bitters, Scrappy's Cardamom
Instructions

Shake, fine strain into a coupe or old fashioned glass.

Notes

The Brinley's coconut rum is the only one I've tried that's any good (though I'm hardly an expert on coconut rum). I'm sure the combo of it plus the Kalani coconut liqueur could be approximated with a light rum and Coco Lopez.

YieldsDrink
Year
2014
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • Reduce 1/2 to 1.25, increase Punsch to 0.75. Consider 3 ds Cardamom bitters.
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Coffee & Cigarettes

1⁄2 oz Mezcal, Sombra
1⁄2 oz Islands Scotch, Talisker (Storm)
1⁄2 oz Demerara Rum, El Dorado 8 (optional: espresso infused)
3⁄4 oz Cynar
3⁄4 oz Coffee liqueur, Bittermens New Orleans Coffee
Instructions

Stir, strain into either a coupe, up, or an old fashioned glass with a large cube/sphere. Garnish with a lemon peel, expressed, if you like a lemon peel with your espresso (I don't).

Notes

For the Islay scotch, if you want a slightly less "ashy" taste (simulating the "cigarettes"), use Bowmore 12 Year; for more, use Laphroaig 10 Year. If not using the very bitter Bittermens New Orleans coffee liqueur, I would suggest using a quality coffee liqueur, infusing the rum with whole espresso beans (a few ounces infused in a 750ml bottle for 24 hours or more), and adding a dash of either mole or coffee bitters.

History

While there are other fine cocktails with a similar name, I was looking to create something that amped up the smoke and bitterness factor.

YieldsDrink
Year
2015
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(18 ratings)
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jensck commented on 6/03/2017:

Very good, but it came off as a whole lot of coffee and not much cigarette for me, even with Laphroaig. Using Talisker Storm as written + ¼ oz Ardbeg 10 solved it nicely! It's a solid base formula regardless, I'm looking forward to more experiments with the drink.

Oh, wow. This is the cocktail that the name deserves. Used Vida and Laphroaig 10, everything else exactly to spec. The Cynar almost completely disappears in a way that I'm not sure I've ever experienced – it always makes itself known. It's clearly contributing in the background here, though, helping bridge the bold ingredients. Will add mole bitters next time, but it's fantastic as-is.

Fantastic drink, tastes as advertised. I also tried it with 1/2 Cynar and 1 oz Coffee and that was also very nice and satisfied the less adventurous in the group.

Xocolatl Talisman

1 1⁄2 oz Blended Scotch, Dewar's
1⁄2 oz Drambuie
3⁄4 oz Agave syrup
1 oz Espresso (a freshly brewed shot)
1 pn Cayenne pepper
2 ds Bitters, Bittermens Xocolatl Mole
3 Coffee bean (garnish)
Instructions

Half fill shaker with ice, and add all ingredients.
Shake well, for 20-30 seconds
Strain into a chilled coupe glass
Garnish with espresso beans, floated in the center of the glass.

Notes

The first time I made the drink, I used 15 yo Glenfarclas (was all I had at the time). Enjoyed the drink, but felt guilty, so I picked up a $30 bottle of Dewar's.

Picture of Xocolatl Talisman
YieldsDrink
Year
2017
Authenticity
Altered recipe
Creator
Saxon & Parole
Source reference

https://www.bespokepost.com/the-post/four-smooth-boozy-coffee-spiked-co…

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Too sweet, needs less agave syrup, or skip it altogether
  • I added the bitters. The results I got were different than the bespoke post article - my drink looked more like a guiness with a nice creamy head - and was like having a latte. — ★★★★
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Better Sunday Afternoon

1 1⁄2 oz Gin, The Botanist (or Tanqueray Bloomsbury (Some may prefer 1 oz))
1 1⁄2 oz Aromatized wine, Cocchi Americano (Some may prefer 1 oz)
1⁄2 oz Salers Gentiane
1 oz Gran Classico
1 twst Lemon peel (as garnish)
Instructions

Combine ingredients, stir with ice, strain, then pour into chilled Old Fashioned glass. Express lemon zest on glass rim and on drink's suface, the drop lemon peel into drink.

Notes

Somewhat bitter due to both the Gran Classico and the gin, but the Cocchi Americano and Salers give a pleasant sweetness to the drink. Using less gin will lessen the bitterness, and using less Cocchi Americano will lessen the sweetness. The lemon zest gives a tartness that adds even more flavor and depth to the drink. Mix, stir, strain, and enjoy!

YieldsDrink
Authenticity
Your original creation
Creator
Michael O'Neill
Curator rating
Not yet rated
Average rating
4.5 stars
(18 ratings)
From other users
  • An instant favorite for me. Bitter, herbal, complex, dry.
  • 1/2 gran classico, 1 salers, 1.5 gin, 1 cocci, maybe orange bitters. — ★★★
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Citrusey Fords Gin works nicely here. Rate 4.5 easily.

Ciquita Picante

2 oz Blanco tequila
2 Strawberry (small to medium)
1 sli Jalapeño (about 1/2 inch slice)
3⁄4 oz Lime juice
3⁄4 oz Cherry Liqueur, Cherry Heering
2 ds Orange bitters
2 bsp Agave syrup
2 oz Ginger beer
Instructions

Muddle fruit and pepper w lime juice.
Add tequila, liqueur, bitters, syrup.
Shake with ice.
Add ginger beer, then strain and pour over ice filled glasses.

Garnish w half strawberry.

Notes

You can muddle with all the liquids in (except the ginger beer), but this staging makes it more manageable -- especially if you're making a double batch.

History

Developed by Vincenzo Marianella at the Copa d'Oro in Santa Monica, CA. ...The capital of "what's not to like?"

Picture of Ciquita Picante
Steve L
YieldsDrink
Year
2017
Authenticity
Authentic recipe
Creator
Vincenzo Marianella
Source reference

Imbibe Magazine, May / June 2017

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Refreshing with a wonderful peppery kick that stays behind the strawberries. The ginger beer is a great touch too.
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Basilinia

2 oz Bianco Vermouth
2 wdg Lime
3 lf Basil
Instructions

Muddle lime and basil in a rocks glass, add vermouth and crushed ice, swizzle.

Notes

It's iffy whether this can even be called a cocktail, but either way, it's tasty. I can imagine a lot of possibilities for variations on this theme.

YieldsDrink
Authenticity
Unknown
Source reference

http://punchdrink.com/recipes/basilinia/

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Melody

1 3⁄8 oz Pussanga
1 oz Sweet vermouth
2 t Amaro
2 t Jägermeister
1 ds Peychaud's Bitters
Instructions

Gently stir over ice and strain into a rocks glass.
Garnish with an orange zest and flaming sprig of rosemary just before served. Enjoy!

Notes

Pussanga is a bittersweet liqueur made with pomegranate, ginger, chiles and pussanga roots.

It tastes authentic and more complexity, just like a perfect lady. The aroma of rosemary and orange are just fantastic.

History

This drink is all about to express my childhood, born in the musicians family and growing up everyday with part of the melody. Even every tone is sometimes so deep, but it really contributes to the rhythms of my life and gives my family the more strength to come over any difficulties in our life. That makes the word “Impossible” become “I’m Possible”!
Within this reason so I try to figure out once again by using my own melody from my childhood to create a new feat in this lifetime. Cheers,

Picture of Melody
PUSSANGA
YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Trinh Quan Huy-Philip, Huydini Philosophy - VIETNAM
Source reference

http://www.mixology.eu/partner/pussanga-made-in-gsa-2017/

Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
From other users
  • This could be a simple drink but I believe when it serves to the right people in the right place at the right time then it would become amazing! — ★★★★★
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