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. — ★★★★
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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!
Similar cocktails
No similar cocktails found.

Eliot Ness

1 1⁄2 oz Cognac, Pierre Ferrand 1840
3⁄4 oz Elderflower liqueur, St. Germain
1⁄4 oz Maraschino Liqueur, Luxardo
1⁄2 oz Lemon juice
12 dr Hellfire Habanero Shrub, Bittermens
Instructions

Build. Shake. Strain. Coupe. No garnish.

Notes

Adjust the bitters according to customer taste.

YieldsDrink
Authenticity
Your original creation
Creator
Thierry Vandevelde
La 25ème Heure
Soignies
Belgium
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Summer Stalk

1 1⁄2 oz Rum, Flor de Caña 12 year
1 oz Amontillado Sherry, Wisdom and Warter
1 oz Lime juice
2⁄3 oz Rhubarb syrup
2 ds Rhubarb bitters, Fee Brothers
Instructions

Shake with ice, serve up (coupe glass).

Picture of Summer Stalk
YieldsDrink
Year
2017
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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  • French Connection — Light rum, Bianco Vermouth, Luxardo Bitter, Overproof rum, Grapes, Lime juice, Cane syrup
  • Hartwood Cocktail — Reposado Tequila, Amontillado Sherry, Pear Shrub, Lemon juice, Candied ginger
  • Culross — Light rum, Apricot liqueur, Aromatized wine, Lemon juice
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Blaq Daq

3⁄4 oz Virgin Islands Rum, Cruzan Blackstrap
3⁄4 oz Navy strength rum, Smith & Cross
1⁄2 oz Bitters, Angostura
1⁄2 oz Allspice Dram, St. Elizabeth
3⁄4 oz Demerara syrup
1 oz Lime juice
Instructions

Shake all ingredients, strain into a chilled coupe. Garnish with a lime twist or lime wheel.

Notes

Due to the amount of bitters used, this drink is pretty flexible with the rum choices. I've used Goslings, Hamilton Jamaican Black, Mt. Gay Black, Coruba, etc. without splitting the base with Smith & Cross to good effect. I've also used 1 oz of a high proof rum like Hamilton Demerara 151 by itself. Using all Cruzan Blackstrap was too much of a good thing for me, so I would split that with another dark rum. If you don't have the allspice dram, just use 1 oz demerara syrup.

YieldsDrink
Year
2014
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Used Amargo Vallet in place of the Angostura; used Appleton V/X with the Cruzan. Found the Allspice a bit strong, and I might have needed to cut the demerara to 0.5 oz as a result of using the Vallet.
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  • Oddfellows Local 151 — Demerara Rum, Bigallet China-China, Jamaican rum, Pimento bitters, Lime juice, Honey syrup
  • Un Poivron en Vacances (Mr Pepper on Holiday) — Barbados Rum, Allspice Dram, Bitters, Orange juice, Lime juice, Mango juice, Hellfire Habanero Shrub, Passion fruit syrup, Yellow bell pepper

Used Gosling's and OTFD because that's what I had. Went a touch lighter on the Demerara. It's really good. 

[herbal lovely thing]

1 oz Fernet Branca
1 oz Amer Picon
1 oz Herbal liqueur, Yellow Chartreuse
1 ds Bitters, Bittermens Xocolatl Mole
1 twst Lemon peel (flamed)
Instructions

Stir, rocks, garnish.

Notes

Unnamed drink, but delicious & archived by Cocktail Virgin.

YieldsDrink
Year
2008
Authenticity
Authentic recipe
Creator
Jackson Cannon, Eastern Standard, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2008/01/herbal-lovely-thing.html

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Nice complexity, but a little mint heavy for me. Will make next time with Fernet Vallet.
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Smoke n' Bols

1 1⁄2 oz Genever, Bols
4 ds Scotch, Ardbeg 10
3⁄4 oz Lemon juice
1⁄2 oz Maple syrup
2 ds Bitters, Angostura
1 twst Lemon peel
Instructions

Shake, strain, coupe, garnish.

YieldsDrink
Year
2014
Authenticity
Authentic recipe
Creator
Jared Sadoian, Kirkland Tap & Trotter, Somerville, MA
Source reference

https://cocktailvirgin.blogspot.com/2014/08/smoke-n-bols.html

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Very good. Where I'd give the Penicillin a 5, this gets a 4. Next time I'll up the Ardbeg to 1 tsp and give it a scant 0.5 oz of maple syrup. Or maybe 2 oz of genever.
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Eye of the Hurricane

1 oz Jamaican rum, Coruba
1⁄4 oz Navy strength rum, Smith & Cross
3⁄4 oz Bitters, Angostura
1 oz Passion fruit syrup
1 oz Lemon juice
Instructions

Shake all ingredients, strain into an iced Hurricane or Collins glass. Garnish with a cherry and orange slice.

Notes

Hamilton Jamaican Black or Appleton are fine substitutes for the Coruba.

YieldsDrink
Year
2015
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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Jezebel

1 1⁄4 oz Dry vermouth
1 1⁄4 oz Cynar
1⁄2 oz Gin, Plymouth
1 ds Celery bitters
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, up, express, twist.

YieldsDrink
Year
2017
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • Lacking celery bitters I subbed fennel bitters. This is a nice Cynar showcase, a kind of summer version of Search for Delicious. — ★★★★
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Bevx commented on 6/20/2017:

Do you have a preferred vermouth (or 2) for this one?

Make mine Dolin--hands down.Or up, if you prefer. Actually, I'd probably use Dolin blanc. Well, I did. I ate (or drank) my own words. Not bad. A tad sweet, which is what I expected, given I used blanc vermouth, but otherwise a reasonable drink--one that I rated 3.5.

Next time, just to find out how dry vermouth stacks up against blanc vermouth, I'll try it dry and let you know which I like better. I just may be surprised!

Definitely a dryer version is preferred. 1 1/4 gin, 1 dry vermouth and 3/4 cynar 70.

I used 1.5 charred onion Noilly Pratt, .75 cynar 70, .25 cinpatrazzo, and bittermans celery shrub. Excellent!

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