Bitter Cucumber

1 1⁄2 oz Gin, Tanqueray
3⁄4 oz Rich simple syrup 2:1
1⁄2 oz Aperol
1 spl Club soda
1 wdg Cucumber
1⁄2 oz Lime juice
Instructions

Muddle cucumber with lime and simple in a shaker. Add gin, aperol, and ice; shake. Pour into a double old fashioned glass with ice. Top with club soda. Cucumber garnish.

YieldsDrink
Authenticity
Unknown
Creator
Bland_mayonegg
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Used 1.75 oz Tanqueray 10 gin, 0.5 oz rich simple syrup, and 1 ds El Guapo cucumber with lavender bitters. Also 2 cap fulls of club soda. Delicious and easy to drink. Rate 4.5
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Chestnut Dream

1 1⁄2 oz Chestnut liqueur (I use Dream Catcher Irish Liqueur)
3⁄4 oz Gin, Bombay Sapphire
3⁄4 oz Dry vermouth, Vya
2 t Sweet vermouth, Vya
4 ds Bitters, Angostura
Instructions

Shake with ice and strain into a chilled cocktail glass.

Notes

The chestnut "tang" of Dream Catcher makes for an interesting overriding flavor. I'm also partial to Angostura and tend to add too much.

History

This is essentially an Alfonso Special cocktail. As an experiment I simply substituted Dream Catcher for Grand Marnier.

YieldsDrink
Year
2017
Authenticity
Altered recipe
Creator
Carl N. near Los Angeles
Source reference

http://www.barnonedrinks.com/drinks/a/alfonso-special-120.html

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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No Ka Oi

2 oz Gin, Plymouth
3⁄4 oz Passion fruit puree
3⁄4 oz Lime juice
1⁄2 oz Honey syrup
1 Egg white
4 lf Thai Basil
Instructions

Combine all ingredients in shaker with ice. Shake vigorously for 15 seconds. Strain into martini glass. Garnish with thai basil leaf floated in center of the glass

History

"No Ka Oi" means "the best" in Hawaiian. Can be made with vodka...if you must.

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
Jason Vendrell, Monkeypod Kitchen, Maui
Curator rating
Not yet rated
Average rating
2 stars
(2 ratings)
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Smooth Operator

2 oz Pineapple rum, Plantation Stiggins' Fancy
1⁄4 oz Orgeat (Macadamia)
1⁄4 oz Allspice Dram
2 ds Bitters, Angostura
1 twst Orange peel (as garnish)
Instructions

Stir and strain into coupe glass. Garnish with orange peel.

YieldsDrink
Year
2017
Authenticity
Your original creation
Creator
Jason Vendrell, Monkeypod Kitchen, Maui
Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
From other users
  • Used walnut orgeat, 1/2 oz Smith & Cross instead of full 2 oz Stiggins's Fancy. S&C somewhat dominates.
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Praying Mantis

1 1⁄2 oz Branca Menta
1⁄2 oz Amaro, CH Distillery
1⁄2 oz Dark Crème de Cacao, Tempus Fugit
1 oz Stout (Stone Brewery Mint Coffee Milk Stout)
1 Whole egg
2 ds Mint Bitters, Fee Brothers
Instructions

Dry shake, wet shake, strain into a coupe

YieldsDrink
Year
2017
Authenticity
Your original creation
Source reference

https://www.youtube.com/watch?v=6hGuallLPcM

Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
From other users
  • Pretty tasty: makes a better double IMO.
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Elevato Negroni

1 1⁄2 oz Gin, Junipero
1⁄2 oz Campari
1⁄4 oz Amaro, Cappelletti Sfumato Rabarbaro
1⁄4 oz Zucca
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1 twst Orange peel
Instructions

Stir all ingredients, strain into an old fashioned glass with a large cube/sphere. Garnish with an orange peel, and a few atomizer spritzes of 25 year old Pedro Ximenez sherry vinegar

History

I really love amaro rabarbaro in Negroni variants, and was drawn to combine that with the 25 year PX sherry vinegar after remembering an essay in the original soft cover "Negroni" book by Gaz about a superlative Negroni using a few drops of aged PX sherry vinegar.

YieldsDrink
Year
2016
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(13 ratings)
From other users
  • Used .5 Sfumato and omitted Zucca. — ★★★★★
Similar cocktails

It's a garnish, if you can get 25 year old PX vinegar to come out of an atomizer... Thanks,  Zachary

Spice Road

1 1⁄4 oz Cognac, Pierre Ferrand 1840
1⁄2 oz Jamaican rum, Hamilton Jamaican Black
1⁄4 oz Batavia Arrack, Van Oosten
3⁄4 oz Pineapple juice
3⁄4 oz Lemon juice
1⁄2 oz Demerara syrup
1 ds Bitters, Scrappy's Cardamom
3⁄4 oz Egg white
1 pn Nutmeg (Grated)
Instructions

Dry shake, wet shake, strain into coupe. Garnish with fresh grated nutmeg.

Notes

For a drink that dials back the rum & arrack funkiness, just use 2 oz Cognac

YieldsDrink
Year
2016
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Arrayed in Braid

2 oz Gin, Gabriel Boudier Saffron
1 oz Salers Gentiane
3⁄4 oz Cherry Liqueur, Luxardo
2 ds Orange bitters, Regans' orange bitters
Instructions

Stir with ice, strain, serve up in a coupe

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • Gin: Walter, saffron stirred in during construction. Added peppercorns; garnished w/ a few saffron threads. Would be great aperitif for Indian cuisine. (Cld + 1ds cardamom bitters). Big rock. — ★★★★
  • Great color! — ★★★★★
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Breakfast Martini

1 2⁄3 oz Gin
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Lemon juice
1 bsp Orange marmalade
1 twst Orange peel (garnish)
Instructions

Stir all ingredients to dissolve the marmalade, add ice, shake, strain, garnish.

YieldsDrink
Year
2000
Authenticity
Authentic recipe
Creator
Salvatore Calabrese, Lanesborough House, London
Source reference

http://salvatore-calabrese.co.uk/cocktail/breakfast-martini/

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Set your attitude properly for the day
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CINCO DE MAYO

1 1⁄2 oz Tequila, Jose Cuervo Tradicional Silver
1⁄2 oz Crème de Fraise
1⁄2 oz Aromatized wine, Dubonnet Rouge
1⁄2 oz Lemon juice
1 bsp Agave syrup
1⁄4 Red Bell Pepper
5 Raspberry
1 bsp Mezcal, Del Maguey Vida
Instructions

– Gently muddle the red bell-pepper and raspberries together into the mixing glass.
– Add barspoon of agave syrup to dissolve with lemon juice then fill up with the remain ingredients.
– Add ice and shake it!
– Strain into a rocks glass filled with crushed ice.
– Floating the mescal on top and garnish with lemon zest, stick of berries and sprig of mints; then sprinkle pinch of black pepper.
– Enjoy the battle!

Notes

It tastes "sophisticated and complex", just like a beautiful summer in the mouthfeel.

History

“Cinco de Mayo” was inspired by the namesake battle of the world-renowned celebration - the Mexican army's 1862 victory over France. The drink shows off a bloody war that Tequila is base for their nation,Wenneker Strawberry is the love of Mexican and raspberry gives the freshness for color of the blood with the red bell-pepper to give a bit of spicy when France failed. The lemon juice is to give the right balance of a losing battle and agave syrup is just to compliment the flavor of sweetness when they won. The Swizzle Masters Competition decided to make the drinks live at the Vinexpo in Bordeaux so Dubonnet Rouge is to add extra flavors and more complex for the drink. Then the Mezcal and a pinch black of pepper can be added for the smokiness of the war as well as the people who dead in the battle.

Picture of CINCO DE MAYO
www.swizzlemasters.com
YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Trinh Quan Huy-Philip, Huydini Philosophy - VIETNAM
Source reference

https://thespiritsbusiness.com/2015/12/trinh-quan-huy-philip-crowned-20…

Curator rating
Not yet rated
Average rating
5 stars
(4 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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