Carré Blanc

1 oz Rye Genever
1 oz Aquavit, Aalborg
3⁄4 oz Dry vermouth, Dolin
1⁄4 oz Genepy, Dolin Genepy des Alpes
1 ds Orange bitters
1 ds Peychaud's Bitters
1 twst Lemon peel (express and discard)
Instructions

Stir, strain, up to cocktail glass. Lemon peel expressed and discarded

Yields Drink
Year
2024
Authenticity
Authentic recipe
Creator
Leonardo Rezende
Curator rating
Not yet rated
Average rating
Not yet rated
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The White Lodge

1 ds Orange bitters, Regans' orange bitters
2 ds Bitters, Bittermens Burlesque
1⁄2 oz Bianco Vermouth, Dolin
1⁄2 oz Luxardo Bitter Bianco
2 oz Mezcal, Ilegal Joven
3 ds Peychaud's Bitters (as float)
2 ds Coffee bitters (Twede's RR Coffee tincture (as float))
1 twst Orange peel (flamed, as garnish)
Instructions

Build over ice in a mixing glass, strain over large ice, float remaining bitters, flame orange peel over.

Notes

This cocktail should appear virtually clear in the glass with two distinct layers of haze appearing on top: the red from the Peychaud's bitters and a tinge of black from the RR coffee tincture. The aroma is smoky with a bright pop of orange oil and a deep, roasty note of dark-roast coffee.

Mezcal should be a moderately to heavily smoky one--although, nothing aggressively hot, nor overtly funky.

Other white amari are not necessarily going to provide the desired results in this cocktail.

History

Created circa 2017 by Sc'Eric Horner for the new Pine Grove Hall, which opened in 2020. Created as a companion to Tommy Klus' Black Lodge cocktail.

Creator requests attribution on printed menus.

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Sc'Eric Horner, craft bartender
Pine Grove Hall, Pine Grove Mills, PA
Source reference

https://www.PineGroveHall.com

Curator rating
Not yet rated
Average rating
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Shawn C commented on 2/16/2025:

Curated to slim text while retaining content, and published.

More Blood and Sand

3⁄4 oz Scotch, Johnnie Walker Black Label
3⁄4 oz Sweet vermouth, Cocchi Vermouth di Torino
3⁄4 oz Cherry Liqueur, Cherry Heering
3⁄4 oz Blood orange (Moro blood orange)
Instructions

Shake with ice, strain into cocktail glass, garnish with blood orange wheel (optional)

Notes

The specific calls worked very well (Johnnie Walker Black and Cocchi di Torino) and I keep getting requests to make more of these from family members who are not typically keen on scotch--hence, the inclusion of "More" in the name, as well as it being a nod to the Moro.

This is the first year my Moro blood orange has produced, despite a record hot summer. The fruit is almost blackish purple inside (the photo taken under warm lighting truly doesn't do it justice.) The flavor is more muted in orange with a broader red raspberry that blends seamlessly with Cherry Heering and the cacao/raisin of the Cocchi.

History

Variation on the historical Blood & Sand (ca. 1930 in Savoy) but using Moro blood orange.

Picture of More Blood and Sand
My own photo of the cocktail as prepared, 2025
Yields Drink
Year
2025
Authenticity
Altered recipe
Creator
Shawn C., Fresno, CA
Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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Mexico City Blues

3⁄4 oz Mezcal
3⁄4 oz Gin
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Braulio
1⁄2 oz Bénédictine
2 ds Bitters, Bittermens Xocolatl Mole
Instructions

Stir with ice and strain into an old fashioned glass with a large ice cube.

History

Recently I got inspired by recalling the mezcal-gin combination which made more sense to me once I saw juniper trees growing in the agave fields in Oaxaca in January 2023 and had Gracias a Dios Agave Gin from Oaxaca on the back bar shelf at work a few months later. That duo had me finding the recipes and mashing up the Kerouac with Benedictine and the Thieves in the Night with Braulio. I originally tried a 1:1:1/2:1/2 structure akin to the Big Spender, but that turned out a little thin. I then added a little sweet vermouth to the mix which helped, but it came together more with Punt e Mes when I started again fresh. For a name, I dubbed this one Mexico City Blues after one of Jack Kerouac's short stories.

Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA 2025
Source reference

https://cocktailvirgin.blogspot.com/2025/02/mexico-city-blues.html

Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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Joel Cairo

1 1⁄2 oz Whiskey (Macallan Edition No. 6 Single Malt)
1 oz Aperol
3⁄4 oz Sambuca
3⁄4 oz Lime juice
1⁄2 oz Lavender syrup
3 ds Grapefruit bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

History

Watching, "The Maltese Falcon"

Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Chief Lapu Lapu

1 1⁄2 oz Jamaican rum (Dark)
1 1⁄2 oz Puerto Rican Rum (Light rum)
3 oz Orange juice
2 oz Lemon juice
1 oz Passion fruit syrup
1 oz Simple syrup
Instructions

Shake with ice and pour into a large snifter glass then top with ice.

Notes

This is the typical version from the period. It is a large format or two person drink.

Curator's note: Beachbum Berry's earlier "Grog Log" version used sour mix, which was replaced in the "Remixed" volume with simple syrup and lemon juice.

Yields Drinks
Year
1955
Authenticity
Authentic recipe
Creator
unknown
Source reference

Beachbum Berry Remixed (p. 61)

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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yarm commented on 2/24/2025:

Did you use fresh squeezed OJ (subtle) or from a store (which has flavor/aroma additives)? Otherwise, it's a large slug of OJ on top of a Hurricane, but the passion fruit and lemon should sing through along with some notes from the rums.

Shawn C commented on 2/24/2025:

Although I have made different versions, the Lapu Lapu remains one of my favorite Tiki cocktails. There is a lot more going on than just orange, with the Jamaican rum funk, passion fruit and lemon. Some folks either don't like orange juice, and/or don't have access to good fresh oranges. The quality of the juice makes a difference. For retrying this to the above recipe I was using Washington naval oranges fresh off a tree in my backyard.

Fjord vs. Ferrari

1 1⁄2 oz Aquavit
3⁄4 oz Bergamot liqueur, Italicus
3⁄4 oz Lemon juice
3⁄4 oz Honey syrup (1:1)
Instructions

Combine all ingredients in a mixing tin with ice. Strain and serve up in a chilled Nick & Nora. Optional- garnish with a thin slice of dehydrated lemon.

Notes

Thought I'd experiment a bit with the last bit of Italicus I had. Even though the aquavit is the the predominant spirit, I feel like you can taste the lemon and Italicus more. I like it, but don't love it and would be interested if anyone finds some improvements.

Yields Drink
Year
2024
Authenticity
Your original creation
Creator
David Pittman
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Shawn C commented on 2/14/2025:

Curated to list as your original creation with year submitted. I am curious as to which aquavit you used. I tested with a 50:50 mix of Ahus (very tame, mild botanicals--easy transition for gin lovers) and Krogstad (assertive caraway and star anise). The profiles of aquavits are more divergent and assertive than typical London dry gins.

Westhovsies commented on 2/15/2025:

I used a local NH Aquavit “Skiklubben” from Tamworth Distillery & thought it balanced rather well.

David Pittman commented on 5/30/2025:

I don't remember the name of the brand I used. I picked it up at the duty free shop at the Copenhagen airport. It was not a barrel aged one and fairly mild on the caraway and spice notes. I want to say it had sea kelp in it.

Alpine Negroni

1 oz Gin
3⁄4 oz Suze
3⁄4 oz Aromatized wine, Cocchi Americano
1⁄2 oz Genepy, Dolin Genepy des Alpes
1 bsp White Crème de Menthe
3 ds Lemon bitters
1 ds Salt Solution
1 spg Rosemary
Instructions

Stir with ice. Strain into pre-chilled Old-fashioned glass containing a large ice cube. Garnish with rosemary sprig.

Picture of Alpine Negroni
Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
Naren Young, Dante, Manhattan, New York City
Source reference

https://www.theeducatedbarfly.com/alpine-negroni/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Decisions

1 1⁄2 oz Whiskey (Ardberg Smoketrails, Islay Single Malt)
1 oz Suze
3⁄4 oz Amer Picon
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup (Cilantro Syrup (home made))
2 ds Peach bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

History

Watching "Spaceballs"

Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Golden Hour

1 oz Bourbon
3⁄4 oz Aperol
3⁄4 oz Aromatized wine, Lillet Blanc
1 twst Grapefruit (Garnish)
Instructions

Stir with ice to chill, pour over ice in old fashioned glass, garnish with twist

Yields Drink
Year
2020
Authenticity
Authentic recipe
Creator
Basil Hayden Bourbon
Source reference

https://www.basilhaydenbourbon.com/cocktails/golden-hour

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Shawn C commented on 2/12/2025:

Curated and published. Found a reference to Food52 website on this collaboration in 2020. Grapefruit twist is the correct garnish, and helps differentiate from the "New Friend" (w/ Rye, Aperol, Cocchi Americano, orange twist garnish.) As with most Lillet blanc or Aperol recipes this riff on the Old Pal is quite light. That can make it approachable for those put off by Campari, but it can also be limiting to those seeking more. I have tested it with three other white quinquina's: Cocchi Americano, Mattei Cap Corse Blanc, and Kina l'Aero d'Or trying to find the "Goldilocks" solution. Cocchi's cinnamon is too dominant here, while the Kina is too sweet. To my palate (and my wife's) the Cap Corse was the best balanced of all, emphasizing the wine base with more depth and bitterness than Lillet. However, the Lillet is my second choice.

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