Genevering

2 oz Genever
1⁄3 oz Hazelnut orgeat
2⁄3 oz Orange juice (Bergamot juice)
2⁄3 oz Pineau des Charentes
Instructions

Shake, strain, old fashioned glass with one big ice cube.
Grated Timut pepper as garnish

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Smoky Colada

2 oz Mezcal
3 oz Coconut cream (Unsweetened)
1 oz Apricot liqueur
1⁄2 oz Lime juice
4 ds Bitters, Angostura
Instructions

Mix, shake with ice, strain into Collins glass with ice.
Garnish with Mint sprig and grated nutmeg.

Yields Drink
Authenticity
Unknown
Creator
Avek cocktail bar, Paris 75002
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Made it with 2.25 oz coconut cream [NOTE: I used Coco Lopez, the recipe's since been updated] and that was plenty sweet and creamy. Any more would have been cloying and hidden the other flavors.
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Pangolindo commented on 7/07/2020:

You need to use an unsweetened coconut cream/milk. Was it the case?

In france is what we we have at the supermarket. Meant to cook...Not for pastry.

I've just edited the recipe.

coquina commented on 4/17/2021:

Ah, no, where I am in the US only the extremely sweet Coco Lopez-style coconut cream is readily available. Maybe at a South Asian grocery unsweetened could be found. The recipe makes a lot more sense to me now that I know it's intended to be unsweetened coconut cream! I'll remove my rating since I didn't make the drink as it is now written.

Pangolindo commented on 4/18/2021:

It was not an issue. Or swap for dry apricot brandy or apricot fire water. Never tried.

Baldwin's Bride

1 2⁄3 oz Gin
2⁄3 oz Bianco Vermouth
1⁄2 oz Apricot liqueur
1⁄2 oz Peach liqueur
1⁄4 oz Campari
Instructions

Stir, strain, coupe.

History

None

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
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Carbonated Daiquiri

2 oz Light rum (short)
1⁄2 oz Lime juice (short, clarified)
3⁄4 oz Simple syrup (short)
2 1⁄2 oz Water (fat, filtered)
2 dr Salt Solution
Instructions

Combine, chill, carbonate

Yields Drink
Authenticity
Altered recipe
Source reference

Liquid Intelligence

Curator rating
Not yet rated
Average rating
Not yet rated
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Parker Likes Rosemary

2 oz Apple cider
1 oz Bourbon
1⁄4 oz Grade B maple syrup (Anderson's)
1⁄4 oz Lemon juice
2 spg Rosemary
Instructions

Muddle leaves from 1 sprig rosemary in bourbon. Shake, double-strain up. Garnish with 2nd sprig rosemary, optionally flamed.

History

Inspired by a variety of other recipes for bourbon-rosemary-cider. We liked this combination best.

Yields Drink
Year
2017
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Don’t serve without rosemary sprig. Perhaps up the bourbon a tad.
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Mop Top

1 3⁄4 oz Barbados Rum
1⁄4 oz Jamaican rum, Smith & Cross
1⁄4 oz Orange liqueur (scant)
3⁄4 oz Lime juice
2⁄3 oz Orgeat, Small Hand Foods
1⁄4 oz Vanilla syrup (scant)
1 ds Bitters
Instructions

Shake, strain, up, garnish with a dehydrated lime wheel.

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Made with homemade toasted almond orgeat (SteveTheBartender recipe). Slightly too sweet - consider 1/2oz orgeat. Well rounded and packed with strong but blended flavours.
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Auld Lang

3⁄4 oz Aperol
3⁄4 oz Elderflower liqueur, St. Germain
3⁄4 oz Lime juice
1⁄2 oz Rosemary syrup
2 oz Sparkling white wine
Instructions

Combine first 4 ingredients, shake with ice, strain into glass. Top with sparkling wine.

Notes

Rosemary syrup hack: use regular syrup and a couple sprigs of rosemary. Put both in the shaker before shaking. Note that this will require a double strain.

Yields Drink
Authenticity
Unknown
Source reference

From a New York Times article, source listed as "adapted from Bobby Heugel."

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Tastes like grapefruit juice. Too drinkable. 4.5★
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La Que Hay

1 1⁄2 oz Genever, Bols
1 1⁄2 oz Coconut Water
1⁄4 oz Grapefruit liqueur, Giffard
3⁄4 oz Lemongrass syrup
1⁄2 oz Lemon juice
1 ds Peychaud's Bitters
1 pn Nutmeg (as garnish)
Instructions

Swizzle on crushed ice, topping with fresh crushed ice. Garnish with more dashes of Peychaud's and fresh grated nutmeg. Serve with straws.

Notes

For a version served on the rocks, reduce the lemongrass syrup to 1/2 oz.

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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Bikini Atoll

1 oz Jamaican rum, Wray & Nephew Overproof
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Falernum
1⁄2 oz Curaçao
1⁄2 oz Orgeat
1 oz Lime juice
Instructions

Shake, strain over crushed ice in a rocks glass, garnish with half lime shell and mint.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Frederic Yarm, Boston, MA
Source reference

http://cocktailvirgin.blogspot.com/2011/10/bikini-atoll.html

Curator rating
Not yet rated
Average rating
4 stars
(25 ratings)
From other users
  • Halve the orgeat — ★★★★
  • Used Smith & Cross, halved the orgeat, could only coax 3/4oz out of my lime. Balance still okay. Lime peel on the finish. — ★★★★★
  • Halve the orgeat and falernum, or double the lime
  • MUST TRY
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dustinw84 commented on 2/07/2021:

Very good. I made it Tiki-Ti style, blended for a few seconds (someday, I'll own a pebble ice machine). Nice to have a tiki drink that's not all juice and has some savory notes from the chartreuse. ?Maybe? a touch sweet? I used a Bg Reynolds Falernum Syrup, and not the John D. Taylor Velvet Falernum, which perhaps makes a difference? Either way, great drink.

drinkingandthinking commented on 4/22/2025:

Perfection! I used Smith & Cross and it worked great, probably adds some depth. Tart but with body from the orgeat.

Anna Held Cocktail

1 oz Herbal liqueur, Yellow Chartreuse
1 t Maraschino Liqueur, Luxardo
1 t Cognac, Pierre Ferrand 1840 (Original recipe calls for "Brandy.")
1 t Curaçao, Pierre Ferrand Dry Curaçao
1 t Bitters, Boker's (I used Fee's Cardamom (Boker's Style))
Instructions

Stir and strain.

Notes

This is a small cocktail by today's standards. To scale it to more modern proportions, use 1 1/2 oz Chartreuse and 1/4 oz each of the other components.

History

Printed in "Down the Hatch!" in 1920 two years after the death of the actress/entertainer for which it was named.

Yields Drink
Year
1920
Authenticity
Authentic recipe
Creator
"Paul" (of Remos Gin Fizz Palace, New Orleans)
Source reference

"Down The Hatch!" p. 1

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
From other users
  • Syrupy and sweet.
  • This is a bit thick and syrupy, but I find it has sufficient bitterness to balance the sweetness.
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