Gadsden Purchase

2 oz Tequila, Lunazul
1⁄2 oz Simple syrup (see note for recipe)
3⁄4 oz Lime juice
Instructions

Real easy, build in glass, add ice, top soda water, quick roll in small tin and done.

I'll add the recipe for the Watermelon syrup in the notes.

Notes

Watermelon Syrup:

Half of a basketball-sized watermelon (I'll get you some weight measurements soon) cut into inch cubes and blended to a pulp with one jalapeño and fifteen mint leaves.

Fine strain and add one barspoon or roughly one teaspoon of coarse sea salt. Add one pint white granular sugar. Whisk briskly with whisk until combined.

Recipe should produce two quarts of syrup.

Flavor notes to expect and tweak at your leisure:

It's a bit thin and the sugar plays strangely with the low natural sugars in the fruit. Texture is silky foamy beer. Honestly because of added sugar making watermelon flavor feel "pushed," I wouldn't add more sugar to make a 1:1 syrup. Does well in cocktail by playing up agave in both added syrup and tequila. Holds body in soda.

History

The Gadsden Purchase is a 29,670-square-mile (76,800 km2) region of present-day southern Arizona and southwestern New Mexico that the United States purchased via a treaty signed on December 30, 1853, by James Gadsden, U.S. ambassador to Mexico at that time.

My current Chef is from the area and the name stood out to me through Wiki blackholes.

Yields Drink
Year
2017
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Leya

1 1⁄2 oz Cachaça
3⁄4 oz Lime juice
3⁄4 oz Pineapple juice
1⁄2 oz Demerara syrup (Equal parts water, demerara sugar, basil)
1 bsp Allspice Dram
1 oz Basil (leaf as garnish)
Instructions

Shake, strain, rocks, garnish.

Yields Drink
Year
2012
Authenticity
Unknown
Creator
Ricky Gomez
Source reference

http://imbibemagazine.com/leya-recipe/

Curator rating
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3.5 stars
(2 ratings)
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Bebida de Puebla

2 oz Tequila, Espolon Reposado
1⁄2 oz Sherry, Lustau Dry Amontillado
1⁄4 oz Bénédictine
1⁄4 oz Coffee liqueur, Galliano Ristretto
Instructions

Stir, strain, coupe. Lemon twist garnish.

Yields Drink
Year
2011
Authenticity
Unknown
Creator
Eric Alperin, Varnish, Los Angeles, CA
Source reference

http://cocktailvirgin.blogspot.com/2011/04/bebida-de-puebla.html

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Not yet rated
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3.5 stars
(5 ratings)
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Robbyfresh commented on 7/29/2017:

Didn't have the Ristretto, which I understand has a strong flavor, but still very good made with what I had (Tia Maria). 

Mrs. Doyle

2 oz Irish whiskey, Redbreast
1⁄4 oz Swedish Punsch
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup
Instructions

Shake, Strain into a coupe. No garnish

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Eryn Reece, Death & Co, NYC
Source reference

Death & Co Cocktail Book, p.201

Curator rating
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4 stars
(4 ratings)
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Winter Is Coming

1 3⁄8 oz Aquavit, Linie
2⁄3 oz Amaro Montenegro
2⁄3 oz Lemon juice
2⁄3 oz Grapefruit juice
2⁄3 oz Simple syrup
1 spl Club soda
1 ? Crème de Violette (as garnish)
Instructions

Shake the ingredients except club soda with ice, double strain iver ice into a highball, top with club soda and garnish with 4 sprays of violet liqueur

Yields Drink
Authenticity
Authentic recipe
Creator
ECC Chinatown, NYC
Source reference

Experimental Cocktail Club Book, p.194

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Corpse Rejuvenation

1⁄2 oz Black Balsams (Black Basalm is required!)
1⁄2 oz Cynar
1⁄4 oz Fernet Branca
1 1⁄2 oz Grapefruit juice
1 twst Grapefruit peel (as garnish)
Instructions

Shake with lots of ice. Strain into a coupe then flame the grapefruit twist into it.

Notes

Ingredients are semi-expensive sorry!

Yields Drink
Year
2017
Authenticity
Unknown
Creator
Jacob Stafford
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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Mediterranean Evening in Fall

3⁄4 oz Gin
1⁄2 oz Rye, Redemption
1⁄4 oz Bigallet China-China
1⁄4 oz Walnut Liqueur
1⁄4 oz Amaro Nardini
1⁄4 oz Amaro
Instructions

Stir all ingredients in a mixing glass with ice

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Ian Gray
Curator rating
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Average rating
2 stars
(1 rating)
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IantheGray73 commented on 7/26/2017:

Serve as a digestif with a dessert with mint and nuts, pistachios, or walnuts.  Orange is obviously great in the dessert.  You could substitute an amaretto for the Nocino.  I havent done it, though I believe that it would work.  I used St. George Terroir as the gin, and Amara Amaro for the amaro.

La Pamplemousse Poule

2 oz Gin, Citadelle (or any floral gin like G'vine or Famer's)
1 oz PInk grapefruit juice
1⁄2 oz Elderflower liqueur, St. Germain
1 1⁄4 t Rosemary syrup
1 1⁄4 t Lemon juice
Instructions

Shake. Serve in a chilled coupe.
Optional garnish of rosemary sprig or grapefruit peel.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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  • nothin' like a floozy booby in the morning
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Bittersweet

2 oz Blended Scotch, Dewar's (Any basic whiskey will do)
1⁄2 oz Herbal liqueur, Green Chartreuse (VEP was used but not required)
1⁄2 t Elisir Novasalus
1 cube Sugar
1 lf Basil
1 lf Mint (Mojito Mint was used here, equal in size to the basil leaf)
Instructions

Muddle sugar with basil, mint and a little water. Add ice, stir, strain, up or rocks

History

Experimenting with Elisir Novasalus lead us to this. Treat the amaro like a bitter.

Yields Drink
Year
2017
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • Used 2x basil since I had no mint. This was extremely green and herbal. Loved it!
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The Last Mariachi

1 oz Mezcal, Del Maguey Vida
1 oz Reposado Tequila, El Jimador Reposado
1 oz White grapefruit juice
1 oz Lime juice
1⁄2 oz Licor 43
1⁄2 oz Coconut syrup (see note)
Instructions

Shake with crushed ice and pour unstrained into DOF glass.

Notes

To make the coconut syrup, take equal parts coconut milk and 2:1 simple syrup and stir to combine.

Picture of The Last Mariachi
©
Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Andy Aitken - Proofcocktails.nl
Source reference

http://www.proofcocktails.nl/2017/07/21/the-last-mariachi-mezcal/

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