Chili Passion Martini

1 oz Rum, Captain Morgan's (Captain Morgan Parrot Bay passionfruit rum)
1⁄2 oz Vodka (House made chili Infused)
1⁄2 oz Cranberry juice
3⁄4 oz Passion fruit puree
1⁄2 oz Ginger syrup
Instructions

Add all the ingredients into an ice filled cocktail shaker. Strain into a Martini glass and garnish with chili flakes and a chili pepper

Notes

Personally had this at the Setai in Miami. 1/2 oz ginger syrup more accurate than splash.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
The Setai, Miami
Source reference

https://www.miaminewtimes.com/restaurants/the-setai-introduces-new-seas…

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Istrian special

1 oz Old Tom Gin
1 oz Bianco Vermouth
3⁄4 oz Pelinkovac
1⁄2 oz Simple syrup
1⁄2 oz Aloe vera liqueur, Chareau
Instructions

Combine all ingredients. Shake with ice. Strain. Coupe.

Yields Drink
Year
2024
Authenticity
Your original creation
Creator
Tom Marrion
Curator rating
Not yet rated
Average rating
Not yet rated
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Sotol Sour

1 1⁄2 oz Sotol
1⁄2 oz Ancho Reyes Verde chile liqueur
1⁄2 oz Triple sec, Cointreau
1 oz Lime juice
1⁄2 oz Agave syrup
1 pn Cayenne pepper (as garnish)
Instructions

Shake, strain, cocktail glass, garnish.

Picture of Sotol Sour
Todd Brant
Yields Drink
Year
2022
Authenticity
Your original creation
Creator
Todd Brant
Curator rating
Not yet rated
Average rating
Not yet rated
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Dolly Varden

2 oz Cognac
1 oz Cherry Liqueur, Cherry Heering
1⁄2 oz Chocolate liqueur
2 ds Bitters, Angostura
1 Brandied cherry
Instructions

Place cherry in the bottom of a Nick & Nora glass. Stir with ice, strain into glass.

Notes

I use Mozart Dark Chocolate liqueur when I make this. Other brands, even dark crème de cacao, will work fine, but I feel a dark chocolate liqueur brings a certain richness to the table.

History

Made for the 2023 Heering Cherry Cocktail competition. It was named after the historic Dolly Varden Chocolate Co. (which was named after the actress) which was founded in 1900 in Cincinnati's Over-the-Rhine district by Isaac Weinreich. They were credited with bringing the cherry cordial to the American market.

Picture of Dolly Varden
Photo by Evan Miller
Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Evan Miller, Cincinnati, OH
Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
From other users
  • Made with cocoa nib liqueur — ★★★★★
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Wide Grin #2

2 oz Pineapple rum, Plantation Stiggins' Fancy
1 oz Pink guava puree
1 oz Pineapple juice
3⁄4 oz Lime juice
1⁄2 oz Demerara syrup
3 ds Bitters, Angostura
1 sli Lime (as garnish)
Instructions

Shake with ice. Strain into a DOF over ice. Garnish with a lime wheel.

Notes

Reàl Guava Puree is what was used in the drink.

History

This was an off menu variation of a drink that was on the winter 2023 menu at Igby's Bar in Cincinnati. The name is an Alice in Wonderland reference. The original version used Bumbu Rum with slightly different specs.

Yields Drink
Year
2023
Authenticity
Authentic recipe
Creator
Igby's Bar, Cincinnati, OH
Source reference

Specs given to me.

Curator rating
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Average rating
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Country Feedback

1 1⁄2 oz Pimm's No. 1 Cup
1⁄2 oz Carrot Eau-de-vie, Reisetbauer
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup
1 ds Celery bitters
1 pn Sea salt
1 twst Lemon peel (as garnish)
Instructions

Shake, strain, cocktail glass, garnish.

Picture of Country Feedback
Todd Brant
Yields Drink
Year
2024
Authenticity
Your original creation
Creator
Todd Brant
Curator rating
Not yet rated
Average rating
Not yet rated
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Lemon Basil Vodka Martini

2 1⁄2 oz Vodka
1 oz Lemon juice (fresh squeezed)
1 oz Simple syrup
5 lf Basil
1 lf Basil (as garnish)
1 sli Lemon (as garnish)
Instructions

Muddle basil leaves with simple syrup and lemon juice in a shaker.
Add ice and vodka. Shake until chilled.
Strain into cocktail glass and garnish with lemon wheel and basil leaf.

Notes

Always use fresh lemon juice. Pay attention to the quantity / size of basil leaves used and adjust for balance.

Yields Drink
Authenticity
Authentic recipe
Source reference

https://toshistable.com/lemon-basil-vodka-martini/

Curator rating
Not yet rated
Average rating
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Tall T

1 1⁄2 oz Calvados
1 oz Grapefruit liqueur, Giffard
3⁄4 oz Amaro (Amaro di Toscana)
3⁄4 oz Lemon juice
3 ds Cranberry bitters
1 pn Salt (Black Volcanic Rock Salt)
Instructions

Shake with ice and strain into a frozen coupe glass.

History

Watching the Randolph Scott movie, "The Tall T"

Yields Drink
Year
2024
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Princess and the Pea Flower

1⁄2 oz Tea (Pea Flower)
3⁄4 oz Bergamot liqueur, Italicus
3⁄4 oz Bianco Vermouth
3⁄4 oz Gin
3⁄4 oz Orange liqueur, Cointreau
Instructions

Combine all with ice in shaker. Shake. Strain. Coupe.

Yields Drink
Year
2024
Authenticity
Your original creation
Creator
Thomas Marrion
Curator rating
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The Baby's Finally Asleep

1 1⁄2 oz Bourbon, Elijah Craig
1⁄4 oz Jamaican rum, Smith & Cross
1⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄2 oz Amaro Nardini
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1 twst Lemon
Instructions

Stir ingredients over ice, serve in coupe, express lemon twist and discard.

Notes

Kind of a cross between a boulevardier and a revolver. Maybe a little sweet? Open to suggestions to bring it into balance.

Yields Drink
Year
2024
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Shawn C commented on 5/03/2024:

I tried this first with your request for addressing the sweetness. I nibbled at this in two ways: I tried Coruba Jamaican rum since Smith & Cross is so sweet (I love it, but it is very sweet). I swapped the Carpano Antica out for Punt e Mes to provide more bitter character (even though the Punt e Mes might contain more actual sugar.) I targeted the same alcohol content and bourbon mashbill using the 80 proof Coruba and Wild Turkey 101 bourbon. The result was very good, semi-sweet, but with alcohol heat (79 proof before ice dilution), bitter balance, and abundant herbal and flavor notes. It didn't last long in the glass...

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