Oaxacanite

1 1⁄2 oz Tequila
1⁄2 oz Mezcal
3⁄4 oz Honey syrup (3:1 ratio)
3⁄4 oz Lime juice
1 ds Bitters, Angostura
1 twst Grapefruit peel
Instructions

Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with a grapefruit twist.

Notes

I like to add a pinch of salt.

Yields Drink
Authenticity
Unknown
Source reference

Regarding Cocktails

Curator rating
Not yet rated
Average rating
5 stars
(11 ratings)
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HallA commented on 2/05/2022:

This is an amazing cocktail, the spec I found had you leave the garnish aside but regal shake with the grapefruit twist in the tin. Lovely balance, shows off mezcal and tequila beautifully. Very easy to drink.

EtherPole commented on 11/29/2023:

I made it with 1:1 Teqila:Mezcal, with 4 dashes of Angostura, regal shake. It's fantastic

papaq86 commented on 8/25/2024:

Admittedly did a lemon twist instead of grapefruit because you work with what you got. Incredible drink. I feel like the honey brings the mezcal back to a sticky sweet, roasted agave profile. Magic.

Garden Leave

1 oz Gin, Martin Miller's Westbourne Strength
1 oz Bianco Vermouth
1 oz Dry vermouth, Dolin
1⁄4 oz Lime juice
1⁄4 oz Lemongrass syrup
1 oz Mineral water
2 lf Basil (shaken)
1 sli Cucumber (shaken)
4 Grapes (frozen; as garnish)
Instructions

Integration shake, and strain over Kold Draft cubes, topping with mineral water. Garnish with floated frozen grapes and cucumber/basil to taste. Serve with straw.

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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Nuked Negroni

1 twst Grapefruit peel
1 1⁄4 c Gin
1 1⁄4 c Sweet vermouth
1 1⁄4 c Campari
6 Blackberry
1 spg Rosemary
10 sli Grapefruit (as garnish)
Instructions

Put all except grapefruit slices in a bowl and microwave for 3 minutes on high. Cool, strain, bottle. Serve over rocks and garnish.

Yields Drink
Authenticity
Altered recipe
Creator
Ryan Chetiyawardana, White Lyan, London (UK)
Source reference

http://www.telegraph.co.uk/food-and-drink/cocktails/mr-lyan-ryan-chetiy…

Curator rating
Not yet rated
Average rating
Not yet rated
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Le Bateleur

2 oz Gin, Beefeater
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Strega
1⁄4 oz Cynar
1 ds Bitters, Angostura
Instructions

Stir; strain; coupe; garnish w/ orange twist

History

A

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Alex Day, Death and Co, New York
Source reference

Death and Co: Modern Cocktail Classics (pg. 165)

Curator rating
Not yet rated
Average rating
4.5 stars
(38 ratings)
From other users
  • Used 1/4 oz Strega and it was plenty sweet. Would be fun to try with different vermouths. Use a big cube.
  • Yum
  • Sweet, sophisticated, the Cynar adds a nice bitter turn on the finish.
  • Excellent moderately-herbal sweet gin stirred drink.
  • halved the strega for something a bit more bitter
  • Sweet, but good — ★★★★★
  • Try Tanqueray Malacca or Tanqueray Bloomsbury in place of Beefeater. Also try Carpano Antica in place of Punt e Mes.
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  • Suffragette — Gin, Dry vermouth, Cynar, Bénédictine, Lemon peel, Rosemary
  • Spruce Goose — Gin, Bianco Vermouth, Maraschino Liqueur, Bitters
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DrSid commented on 11/22/2017:

Already exists in the database under "LA bateleur ", very good indeed

lesliec commented on 11/22/2017:

Curated to merge this with the previously-posted La Bateleur. This version is more correct per the D&C book.

Shawn C commented on 10/22/2022:

I picked up the Death & Co book a few days ago, and my Strega arrived today so I gave this one a shot to get some feel for the Strega and the cocktails in the book. (Sampling Strega it seems like a flavorful and interesting somewhat milder version of yellow Chartreuse or Izarra Jaune, both of which I enjoy.) Wow, this drink has an unexpected peppery spiciness about it that really works. The concoction so neatly and coherently ties the components together that I wouldn't sub or change the proportions of any of the base flavors: Punt e Mes/Strega/Cynar. I did use Tanqueray London Dry Gin, but I doubt that altered anything substantially vs Beefeater.

Artur B commented on 3/09/2025:

Substituting Punt e Mes for Antica, doubling Cynar.

Shawn C commented on 3/09/2025:

@ Artur B, that is not a substitution with respect to the vermouth because there is no Antica in this drink. Carpano makes Punt e Mes . Punt e Mes is a style of sweet vermouth that contains substantial added bitters. Difford's describes it as "vermouth amaro" which is apt. It contains quinine in addition to the wormwood, so it is somewhat intermediate in style between a sweet vermouth and a sweet quinquina.

Artur B commented on 6/08/2025:

Also tried Martini Rosso + Cochi Chinato. It's good. May be I'll find Punt a Mes next time.

Murder of Crows

1 1⁄2 oz Rye
1⁄2 oz Nocino
3⁄4 oz Grapefruit juice
1⁄4 oz Cinnamon syrup
1 ds Bitters
Instructions

Shake, strain, rocks, garnish with a dehydrated lemon wheel.

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Adding to track. Rate after trying it
  • Solid offering!
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Hamilton

1 rinse Herbal liqueur, Pernod
1 1⁄2 oz Scotch, Compass Box Asyla
1⁄2 oz Rum, Havana Club 7
1⁄2 oz Allspice Dram, Bitter Truth
1⁄2 oz Sweet vermouth, Dolin
2 ds Bitters, Bitter Truth Creole
3 Cherry, Luxardo (as garnish)
Instructions

Rinse coupe. Stir, strain, cherries on a pick.

History

Born in the Caribbean, to a French mother, and a Scottish father, Alexander Hamilton ended up transforming the American colonies and their young democracy. This recipe honors that history. It even includes a cherry garnish, for Hamilton's mentor, General Washington.

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Jim the Schoolteacher
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • This came off a bit heavy for me - maybe too much of something? Not sure. It's enjoyable but it does pack a punch!
  • Less allspice
  • For glassware challenge, 2017
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Rusty

1 1⁄2 oz Rum, Bacardi 8
1 1⁄2 oz Amontillado Sherry
1⁄4 oz Islay Scotch (peated)
1⁄4 oz Simple syrup (2:1)
1 twst Orange peel (as garnish)
Instructions

Stir, strain over ice, garnish.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Simon Difford, the Cabinet Room, London, England
Source reference

https://www.diffordsguide.com/cocktails/recipe/2567/rusty

Curator rating
2 stars
Average rating
4 stars
(6 ratings)
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Zachary Pearson commented on 5/17/2021:

Curated this - merged two identical drinks together, revised recipe to conform with cited link.

Zachary Pearson commented on 5/17/2021:

I had (basically) the things on hand to make this tonight: Clement VSOP, Gonzalez-Byass Vina AB Amontillado, and Uigeadail. It's fine, but just that. Vaguely lactic/blond tobacco and honey nose, soapy from the sherry aldehydes on the palate with not enough sweetness to balance or feel satisfying. I think I might split the sherry with Benedictine next time. Thanks, Zachary

Zachary Pearson commented on 5/19/2021:

At the risk of getting too far astray here, I really do like this: 1.5 Clement VSOP, 3/4 Benedictine 3/4 Amontillado sherry, 1/2 Uigeadail stir and strain. Thanks, Zachary

Exhumation Cocktail

1 oz Canadian whisky, Crown Royal
1 oz Cynar
1 oz Sweet vermouth, Martini & Rossi
1⁄4 oz Fernet, Leopold Brothers (Fat)
1 ds Cardamom bitters
1 twst Lemon peel
Instructions

Build on rocks

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Grizzly Bear

2 oz Jamaican rum
1 oz Coffee (cold-brewed)
3⁄4 oz Coconut palm syrup
1⁄2 oz Averna
1⁄4 oz Allspice Dram
1 oz Egg white
1 pn Nutmeg (as garnish)
Instructions

Dry shake, shake with ice, coupe, garnish.

Notes

Ref. suggests chicory in the coffee, such as Cafe du Monde. This makes for a big drink. Might back down on palm syrup.

Yields Drink
Authenticity
Unknown
Source reference

https://www.reddit.com/r/cocktails/comments/7cbnpl/grizzly_bear_because…

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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The Rosedal

2 oz Highland Scotch, Dalmore 12
1 oz Pommeau de Normandie
3⁄4 oz Lemon juice
3 ds Allspice Tincture, Dashfire
1 spg Rosemary (as garnish)
Instructions

Mix all ingredients with ice, serve in a tumbler and garnish with the rosemary twig

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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