Angus Story Daiquiri

3⁄4 oz Jamaican rum, Appleton Estate V/X
3⁄4 oz Dark rum (Ron del Barrilito 3 Star)
1⁄2 oz Martinique Rum, La Favorite Blanc
3⁄4 oz Lime juice
1⁄2 oz Cane syrup
1 wdg Lime (as garnish)
Instructions

Shake with ice, strain into a coupe

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Phil Ward
Source reference

Death & Co Cocktail Book, p.260

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
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Herban Botanist

1 oz Gin, St. George Botanivore
1 oz Cynar
1 oz Aromatized wine, Cocchi Americano
1 ds Orange cream citrate, Bittermens
1 twst Orange peel (garnish)
Instructions

Stir, strain up, garnish

Yields Drink
Authenticity
Authentic recipe
Creator
Nick Caruana, Washington, DC
Source reference

https://drinkstraightup.com/2013/05/29/herban-botanist/

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Made with Yuzu twist for extra complexity. — ★★★★★
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MOJO1229 commented on 5/27/2017:


Surprisingly smooth. Lacking St. George Botanivore gin, I resorted (lol) to St. George's Terroir gin, which is full-flavored, to put it mildly (but I love it!). Everything fell into place from there, including the very last of my Cocchi Americano--but it went to a good cause.

The outcome: I couldn't ask for a more tasteful, enjoyable before dinner (or afternoon) drink. This is one drink that I heartily recommend to gin (and even non-gin) lovers. I rated this libation 4.5.

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.

Yields Drink
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.

Yields Drink
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.

Yields Drink
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.

Yields Drink
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

Yields Drink
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.

Yields Drink
Year
2016
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(15 ratings)
From other users
  • Used .5 Sfumato and omitted Zucca. — ★★★★★
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Zachary Pearson commented on 11/19/2020:

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

Yields Drink
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

Yields Drink
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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