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La Que Hay

1 1⁄2 oz Genever, Bols
1 1⁄2 oz Coconut Water
1⁄4 oz Grapefruit liqueur, Giffard
3⁄4 oz Lemongrass syrup
1⁄2 oz Lemon juice
1 pn Nutmeg (as garnish)
Instructions

Swizzle on crushed ice, topping with fresh crushed ice. Garnish with more dashes of Peychaud's and fresh grated nutmeg. Serve with straws.

Notes

For a version served on the rocks, reduce the lemongrass syrup to 1/2 oz.

Yields Drink
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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Bikini Atoll

1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Falernum
1⁄2 oz Curaçao
1⁄2 oz Orgeat
Instructions

Shake, strain over crushed ice in a rocks glass, garnish with half lime shell and mint.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Frederic Yarm, Boston, MA
Curator rating
Not yet rated
Average rating
4 stars
(25 ratings)
From other users
  • Halve the orgeat — ★★★★
  • Used Smith & Cross, halved the orgeat, could only coax 3/4oz out of my lime. Balance still okay. Lime peel on the finish. — ★★★★★
  • Halve the orgeat and falernum, or double the lime
  • MUST TRY
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dustinw84 commented on 2/07/2021:

Very good. I made it Tiki-Ti style, blended for a few seconds (someday, I'll own a pebble ice machine). Nice to have a tiki drink that's not all juice and has some savory notes from the chartreuse. ?Maybe? a touch sweet? I used a Bg Reynolds Falernum Syrup, and not the John D. Taylor Velvet Falernum, which perhaps makes a difference? Either way, great drink.


drinkingandthinking commented on 4/22/2025:

Perfection! I used Smith & Cross and it worked great, probably adds some depth. Tart but with body from the orgeat.


Anna Held Cocktail

1 oz Herbal liqueur, Yellow Chartreuse
1 t Cognac, Pierre Ferrand 1840 (Original recipe calls for "Brandy.")
1 t Curaçao, Pierre Ferrand Dry Curaçao
1 t Bitters, Boker's (I used Fee's Cardamom (Boker's Style))
Instructions

Stir and strain.

Notes

This is a small cocktail by today's standards. To scale it to more modern proportions, use 1 1/2 oz Chartreuse and 1/4 oz each of the other components.

History

Printed in "Down the Hatch!" in 1920 two years after the death of the actress/entertainer for which it was named.

Yields Drink
Year
1920
Authenticity
Authentic recipe
Creator
"Paul" (of Remos Gin Fizz Palace, New Orleans)
Source reference

"Down The Hatch!" p. 1

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
From other users
  • Syrupy and sweet.
  • This is a bit thick and syrupy, but I find it has sufficient bitterness to balance the sweetness.
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The Flame Haired Lady

1 1⁄2 oz Gin
3⁄4 oz Lemon juice
1⁄2 oz Egg white
2 t Gingerbread syrup
1 pn Cinnamon (garnish)
Instructions

Hard shake 45 seconds with ice, strain into chilled cocktail glass, garnish, serve with a portion of gingerbread

Notes

Original recipe calls for Portobello Road gin No. 171;

Recommended gingerbread syrups: Monin Pain d'Epices, or homemade (from http://www.nigella.com/recipes/view/gingerbread-syrup-1834)

Yields Drink
Year
2017
Authenticity
Authentic recipe
Creator
Portobello Road Gin, London, England
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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tuck182 commented on 12/20/2017:

I tried making the linked gingerbread syrup recipe, but I was fairly disappointed with the results. With the Monin syrup though, it's very good.


Ol' Poet's Smoke

2 oz Scotch, Glenlivet Founder's Reserve
3⁄4 oz Lemon juice
1⁄2 oz Honey syrup
2 oz Soda water (to top)
Instructions

Build in highball with ice and top with soda.

Yields Drink
Authenticity
Unknown
Creator
Jessie Duré, Chumley's, New York, New York (USA)
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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  • The High Road — Scotch, Pear eau de vie, Soda water, Lemon juice, Simple syrup
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  • Le Vieux Pêcher — Cognac VSOP, Rye, Peach bitters, Seltzer water, Simple syrup, Lemon juice, Egg white, Mint, Lemon peel
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The End Is Nigh

1 1⁄2 oz Rye, Rittenhouse
1⁄4 oz Amaro Sibilla
1 twst Orange peel
Yields Drink
Authenticity
Authentic recipe
Creator
Neal Bodenheimer, Cure, New Orleans
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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yarm commented on 7/15/2022:

I learned of this drink via the Lift Your Spirits book about New Orleans drinking culture through the years written by Elizabeth Williams and Chris McMillian. I make this at work (Drink in Boston) a bit and upped the rye to 2 oz with decent results. Definitely a pleaser to the slightly bitter Manhattan drinker.


Redrum

1 1⁄2 oz Navy strength rum (preferably a Jamaican-heavy blend)
1⁄2 oz Campari
1⁄4 oz Orange liqueur, Pierre Ferrand Dry Curaçao
1⁄4 t Lime zest (for stirring only)
Instructions

Stir the booze and the lime zest with ice in a mixing glass. Double strain into a chilled rocks glass. Serve neat.

Notes

This is an original drink inspired by The Shining. The interpretation of the drink could hardly be more literal. It’s rum-based and it’s red. I created this drink by working backward from the name.

At the time I was pretty smitten with the Palmetto, so I knew I wanted to make a stirred, alcohol-forward rum drink. But there aren’t a whole lot of stirred rum drinks.

I knew I wanted the base to be a big, fruity, full-flavored rum that was complimented with red-colored liqueurs, and I ended up working toward a cross between a Remember the Maine and a Negroni. But I also wanted to make the drink something that could be served neat.

Around the time I started playing around with this drink, I had just finished a deep dive into the world of the Prohibition-era Cuban bartenders. One of their techniques was to throw a lime peel into the mixing glass or shaker, which was done notably in the Cuban Old Fashioned (https://youtu.be/HgBSaO_8ffg). That would brighten the drink up with a hit citrus without making the drink tart or diluted via the lime juice. So, I tossed the lime zest in the mixing glass and it worked wonders.

For the Cherry Liqueur, the most famous choice is Cherry Heering, but there are others out there. In this case, I’m using Combier Rouge. Whichever one you use, Cherry Liqueur is a bottle you should have lying around in case you want to make a Blood & Sand (https://youtu.be/a8jBZzBKAfc) at a moments notice.

The drink is semi-sweet and approachable but doesn’t totally shy away from its bitterness. It’s funky and citrusy and tempting. You might want to come play with Redrum for ever and ever…and ever. Enjoy!

History

For the lime zest, the shavings from a microplane grater work best, but you can also use a lime peel with the pith filleted off the back. Just express it into the mixing glass, drop in the peel and stir. In both cases you do not want any of the lime zest in the final drink, only the flavor.

Originally this drink was made with a Navy Strength Jamaican Rum (Smith & Cross). It’s still fine that way, but more recently, I’ve been making the drink with a Navy Strength, Jamaican-heavy blend, Hamilton Navy Strength or another blend that is heavy on the Jamaican Rum.

I dialed it down and made it with Plantation OFTD and I dialed it up and made it with Denizen Merchant’s Reserve. All work really well in this one. But feel free to use your favorite dark rum.

Adjust measurements as follows:
1.5 oz for Hamilton Navy Strength (114 Proof)
2 oz for Denizen Merchant's Reserve (86 Proof)
1 oz for Plantation OFTD (138 Proof)

Picture of Redrum
Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Distinguished Spirits
Source reference
Curator rating
Not yet rated
Average rating
4.5 stars
(11 ratings)
From other users
  • Made w 1 oz Plantation OFTD
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College and Grace

2 oz White rye
1⁄2 oz Averna
1⁄4 oz Fernet Branca
1⁄4 oz Simple syrup (2:1)
1 ds Cherry Bitters (Carroll and Co Cherry Marsala Chai)
Instructions

Stir, strain into rocks glass with large ice cube. Garnish with a cherry.

Notes

I've opted for an unaged rye as I feel like it stands up to the amari better than a regular rye would.

Yields Drink
Year
2017
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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  • Sappy Daze — Becherovka, Salers Gentiane, Maple Canadian whisky, Lemon peel
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Egg Nog (Alton Brown recipe)

16 oz Sugar
1 pt Half-and-half
1 pt Milk (whole)
1 c Bourbon
1 c Cognac
1 t Nutmeg (Freshly grated)
1⁄4 t Kosher Salt
Instructions

1. Crack the eggs, and separate the yolk from the whites. Store the whites for another time, or save them for when you serve it, beat the whites into moderately stiff peaks and fold into the egg nog. .

2. Beat the sugar with the nutmeg and yolks and nutmeg in a large mixing bowl until the mixture lightens in color, think closer to pastel yellow than egg yolk yellow, and drips off the whisk in a "ribbon."

3. Mix the dairy, bourbon, brandy, and cognac with the salt in a second container, ideally one easy to pour from.

4. Slowly beat the blended alcohol into the egg mixture.

5. Move to a large glass jar or bottle, or a few smaller ones.

6. Now for the hard part, store the containers in the fridge for a at least 2 weeks. Even better 2 months.

7. Serve in a glass garnished by freshly grated nutmeg.

Notes

*While you can drink this straight away, the flavors meld, and become exponentially more delicious if you calm your inner child and allow it to age for weeks to months.

Yields Drinks
Year
2014
Authenticity
Authentic recipe
Creator
Alton Brown
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Garibaldi Spritz

1 1⁄2 oz Campari
3 1⁄2 oz Orange juice
2 oz Prosecco (to top)
1 sli Orange (as garnish)
Instructions

Stir Campari and juice in an ice-filled Collins; top with prosecco; garnish.

History

Traditional Garibaldi is equal parts Campari and OJ.

Yields Drink
Authenticity
Altered recipe
Creator
Talia Baiocchi, PUNCH
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
From other users
  • Refreshing although Campari is slightly overpowering
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