System House

1 oz Rye
1⁄2 oz Mezcal
3⁄4 oz Braulio
1⁄2 oz Ancho Reyes chile liqueur
1⁄2 oz Celery syrup
1⁄4 oz Lime juice
3 dr Bitters
1 twst Lime peel
Instructions

Build each ingredient in a shaker (except for bitters and lime peel), add a large ice cube, and shake for 25 seconds. Double strain into chilled coup glass. Twist, drop, and drink!

Notes

Hemp bitters used here, but may be illegal. Sub celery bitters

YieldsDrink
Year
2017
Authenticity
Your original creation
Creator
Zupa - Frogtown
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Very complicated. Kinda good?
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#sorrynotsorry

1 1⁄2 oz Gin
3⁄4 oz Melon liqueur, Midori
1⁄2 oz Maraschino Liqueur
3⁄4 oz Lime juice
Instructions

Shake, strain, up.

YieldsDrink
Year
2017
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
2 stars
(2 ratings)
From other users
  • Looks like Gatorade. Not a full redemption. — ★★
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SATAMA PUNCH

1 oz Light rum, Bacardi
2⁄3 oz Dark rum
2⁄3 oz Apricot liqueur
2⁄3 oz Lemon juice
2⁄3 oz Passion fruit syrup, Monin
1 3⁄8 oz Kombucha (Cranberry, as top)
1 ds Absinthe, Absente 55%
Instructions

Add all the ingredients into mixing glass and fill up with ice. Shake vigorously and strain into an ice filled highball glass. Top up with 40ml Kombucha Cranberry and gently stir. Garnish with sprig of mints, thin slices of ginger and a physalis. Enjoy!

Notes

It tastes authentic with the addition of Kombucha.
The aroma of ginger and mint are just fantastic.

History

The Vietnamese will all be in a festive mood celebrating what the locals call TET, the lunar New Year and it wouldn't be a New Year celebration without traditional food. Most Vietnamese are not privy to drinking during meals, but local beer is always the exception. The idea is to pack a punch for this festival is to demonstrate the traditional that we use to gather together during these days for having fun and somehow Party Punch could be the iconic of the drink.
More than that it wasn't just a drink for me; it’s a symbol of love to my country, my family and the rest of all friends. Cheers,

Picture of SATAMA PUNCH
www.swizzlemasters.com
YieldsDrink
Year
2017
Authenticity
Your original creation
Creator
Trinh Quan Huy-Philip,
Huydini Philosophy - VIETNAM
Source reference

https://www.thespiritsbusiness.com/2017/03/wenneker-swizzle-masters-rum…

Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
From other users
  • This could be a simple rum punch 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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Mary Astor

2 oz Gin
1⁄2 oz Aromatized wine, Lillet Blanc
3⁄4 oz Herbal liqueur (Chareau)
Instructions

Stir ingredients over ice. Strain into coupe and garnish with edible flowers.

Notes

I used Cocchi Americano instead of Lillet -- feel like one can never go wrong with that route.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Pablo Moix (according to the Chareau website)
Source reference

http://chareau.us/cocktails/

Curator rating
Not yet rated
Average rating
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Tiki-Tiki Tom-Tom

1 1⁄2 oz Demerara Rum, El Dorado 15
1⁄2 oz Trinidad rum, Scarlet Ibis
1⁄2 oz Drambuie
1 t Strega
1⁄2 t Honey syrup (2:1 Acacia honey syrup)
Instructions

Stir, strain in a double old fashion glass over 1 large ice cube

YieldsDrink
Year
2012
Authenticity
Authentic recipe
Creator
Thomas Waugh
Source reference

Death & Co cocktail book, p.273

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Skipped the honey syrup and still thought this was plenty sweet.
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  • Damasco — Añejo tequila, Sweet vermouth, Añejo rum, Apricot liqueur, Bitters
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The Joke

3⁄4 oz Bourbon, Woodford Reserve
3⁄4 oz Gin, Beefeater
3⁄4 oz Amaro Meletti
1⁄2 oz Aromatized wine, Dubonnet Rouge
Instructions

Add all ingredients to a mixing glass, stir until is cold strain in a rock glass over a king ice cube ,garnish with orange peel

Notes

Orange,cacao and spices notes,

History

Inspired by a classic joke ...an american (bourbon) an english(gin) an italian (meletti) and a french (dubonnet) man walk in to a bar......I can tell you the joke or you can become the joke if you drinking to many

YieldsDrink
Year
2016
Authenticity
Your original creation
Creator
Michele Maffei, Noce bar ,Toronto, Canada
Source reference

www.nocerestaurant.ca

Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
From other users
  • Sara: "strong" — ★★★★★
  • Wants a decent gin, like Bombay or Hendricks.
  • use carpano antica in place of dubonnet and experiment with amaros
  • Boozy spicy and interesting.
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  • Wooden Shoe — Cardamaro, Genever, Apple brandy, Bénédictine, Herbal liqueur, Peychaud's Bitters, Lemon peel

The Varnish's Milk Punch

10 Lemon (Peel 6 for oleo-saccharum, reserve for juice = 1 1/3 cups)
2 T Sugar (for oleo-saccharum)
2 q Milk (Whole)
1 3⁄4 c Simple syrup (turbinado, see note)
2 c Cognac, Pierre Ferrand 1840
1 q Demerara Rum, El Dorado 5
1 Nutmeg (grated, as garnish)
Instructions

Make an oleo-saccharum: Place the peels of 6 lemons in a glass bowl, add the sugar, muddle, then cover in plastic wrap and let sit somewhere warm for a few hours, or in the refrigerator overnight. When the oleo-saccharum is ready and you're ready to make the punch, juice all the lemons and dissolve the oleo-saccharum into the lemon juice. In a large saucepan, heat the milk until steaming, stirring constantly. Remove from the heat and add the remaining ingredients. Stir vigorously until the milk curdles and the clear liquid separates. Strain through cheesecloth and adjust for strength (with water) or sweetness (with syrup). May be served warm or cold. Grate nutmeg to garnish.

Notes

To make the turbinado syrup, dissolve a cup of turbinado sugar in 1.5 cups of hot water.

History

This is a riff on the classic Mary Rockett's Punch from Dave Wondrich's "Punch".

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Max Seaman, The Varnish, Los Angeles
Source reference

http://drinks.seriouseats.com/2013/12/how-to-make-hot-milk-punch-hot-wi…

Curator rating
Not yet rated
Average rating
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Rebujito

1 oz Fino sherry
1⁄4 oz Limoncello
4 oz Tonic water
1 wdg Lemon (as garnish)
Instructions

Build, stir, and serve.

YieldsDrink
Year
2017
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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Grand Hotel

1 3⁄4 oz Martinique Rum, Clément VSOP
3⁄4 oz Honey syrup (1:1)
1⁄2 oz Lemon juice
6 dr Orange flower water
1 oz Champagne
Instructions

Shake without Champagne, add Champagne, fine strain into a coupe, garnish with an edible flower.

YieldsDrink
Year
2017
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Laetare Fizz

1 oz Amaro Montenegro
1 oz Gin, St. George Botanivore
1 oz Aromatized wine, Dubonnet Rouge
1 oz Blood Orange Juice
1⁄2 oz Passion fruit puree
1⁄2 oz Cassis
1⁄2 oz Heavy cream
1⁄4 oz Lemon juice
1 Egg white
5 dr Peychaud's Bitters (garnish)
Instructions

Shake all ingredients with ice until tin is frosty. Coupe. Garnish with swirled drops of Peychaud's.

Picture of Laetare Fizz
YieldsDrinks
Year
2017
Authenticity
Your original creation
Creator
Heidi Schmidt
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
From other users
  • High labor
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  • Sunset in the Garden — Gin, Aperol, Aromatized wine, Triple sec, Lemon juice, Orange flower water, Orange cream citrate, Orange peel
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