Millennial Pink

1 3⁄8 oz Rum, Plantation (Barbados 2000)
1⁄2 oz Aperol
2 t Peychaud's Bitters
2 ds Bitters (Thyme)
1 1⁄2 oz Cream
1 t Simple syrup
Instructions

Place all the ingredients in a cocktail shaker. Fill it with ice then shake well and double strain into a coupe glass.

Notes

If unable to find thyme bitters, try shaking up with a sprig of fresh thyme. A different rum can be used, but I liked the neatness of using one from the year 2000.

History

Inspired by an obsession with this soft, dreamy colour and wanting to recreate it in cocktail form.

Picture of Millennial Pink
Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Laura Vincent, Motel Bar, Wellington, New Zealand
Curator rating
Not yet rated
Average rating
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Ginger Sun

1⁄2 Lime
3 sli Ginger
2 1⁄4 oz Gin
3⁄4 oz Elderflower liqueur
3 oz Seltzer water (to top)
1 sli Ginger (coin, as garnish)
Instructions

Muddle ginger and lime. Add gin and elderflower liqueur. Shake with ice, strain, top with seltzer. Garnish with coin of ginger.

Notes

Flavored seltzer can work well, too.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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KushCus commented on 11/18/2017:

Added a bit of velvet falernum to sweeten it a little as slight bitter notes from ginger -probably more refreshing in summer than cold November in England!

Miramar

2 oz Rum, Havana Club 7
3⁄4 oz Strega
1⁄2 oz Cynar
1 bsp Rum, Smith & Cross (As float)
1 twst Lemon zest
Instructions

Stir with ice, strain over big rock. Float Smith & Cross; twist lemon and drop in.

Notes

Ideally use Cuban rum for the base but feel free to experiment with others (Appleton 12 should be great). Miramar is a suburb of Havana; it's also the Wellington suburb where our movie industry is based (and which I can see from my lounge).

History

Inspired by the Havana, by Giancarlo Jesus of the Hawthorn Lounge.

Picture of Miramar
© 2017 Leslie Craven
Yields Drink
Year
2017
Authenticity
Your original creation
Creator
lesliec
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Delicious! Love the rum on rum.
  • Will probably need subbed rum
  • "Round and brown" is a good descriptor. I used El Dorado 8 which maybe overemphasized the caramel flavors the Cynar was already bringing.
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iScrumhalf commented on 8/10/2025:

had Havana Club Anejo (PR) and Worthy Park on hand so I gave this a spin. initially super fun, fruity, and funky. with increased dilution, it lost a bit of complexity but I’m willing to blame that on rum choice. still 4/5 and would try with different rums again

Democrat

2 oz Bourbon
3⁄4 oz Lemon juice
1⁄2 oz Peach liqueur
1⁄2 oz Honey syrup
Instructions

Stir in a Collins glass with crushed ice.

Yields Drink
Authenticity
Unknown
Creator
Jon Santer
Source reference

https://cocktailvirgin.blogspot.com/search?q=bourbon

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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The Red Masque

1 oz Peychaud's Bitters
1⁄2 oz Lime juice
1⁄2 oz Orgeat
Instructions

Shake with ice, strain.

History

I like an Angostura daiquiri, so I wondered about a Peychaud's daiquiri.

Picture of The Red Masque
Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Micah Stupak-Hahn, Brooklyn, NY
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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Absinthe Frappe (Jamie Boudreau)

1 oz Absinthe
1⁄2 oz Dimmi
1⁄4 oz Crème de Menthe, Giffard (Menthe-Pastille)
1⁄4 oz Simple syrup
1 spg Mint
Instructions

Shake all ingredients lightly with ice, strain into an absinthe glass filled with crushed ice, and garnish with mint sprig

Notes

Absinthe brand not specified in the recipe; I usually make this with one of Ted Breaux's absinthes and Tempus Fugit Crème de Menthe Glaciale

Yields Drink
Authenticity
Unknown
Creator
Jamie Boudreau
Source reference

"The Canon Cocktail Book" (Houghton Mifflin Harcourt, 2016)
https://punchdrink.com/recipes/jamie-boudreaus-absinthe-frappe/

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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The Smartest Man Alive

3⁄4 oz Rye
3⁄4 oz Suze
3⁄4 oz Lemon juice
1⁄2 oz Honey syrup (2:1)
Instructions

Shake, strain, coupe.

Notes

Elford notes this may also be served hot with black tea.

History

Possibly served at Elford's No Anchor?

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Chris Elford, Seattle, WA
Source reference

https://cocktailvirgin.blogspot.com/2015/10/the-smartest-man-alive.html

Curator rating
Not yet rated
Average rating
4.5 stars
(16 ratings)
From other users
  • Improved balance for me by increasing rye to 1.25 oz and honey syrup to 0.75 oz
  • This is a keeper. i used cilantro simple syrup, but will try try the honey syrup — ★★★★★
  • Suze is just so so hard.
  • Used vanilla bean honey syrup.
  • Made with Ritt and Bittermens. Super earthy bitter finish.
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drinkingandthinking commented on 3/19/2025:

Rye and Suze work great together in this, complementing each other without overbearing and honey adds flavor and not just sweet. The woodiness of the herbs may be challenging for many, including myself, but it's worth it.

Mezcallion Wooden Nickel

2 oz Mezcal, Del Maguey (Vida)
1⁄4 oz Lavender syrup (Monin)
1⁄4 oz Simple syrup
1 ds Orange bitters, Fee Brothers Orange (Gin Barrel Aged)
1 ds Chocolate bitters, Fee Brothers Aztec Chocolate
Instructions

Stir and strain over a large ice ball in a double old fashioned glass. Garnish with an edible flower.

History

This is based on the Mezcallion Dolla$ cocktail from Atomic Kitchen in Las Vegas. On the menu it is listed as "Mezcal, Lavender, sugar, bitters." This started as an attempt to recreate (counterfeit) it at home, though it ended up a little different from the original. Hence the Mezcallion Wooden Nickel.

Picture of Mezcallion Wooden Nickel
SnootyDrinkingRoom 2017
Yields Drink
Year
2017
Authenticity
Your original creation
Creator
SnootyDrinkingRoom
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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The Black Freighter

2 oz Spiced Rum, Kraken
1 oz Suze
1⁄2 oz Cherry Liqueur, Luxardo
1⁄2 oz Lemon juice
1 ds Bitters, Bittermens Xocolatl Mole
Instructions

Combine with ice, shake, strain, serve up in a coupe.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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As Wine Stands Time

1 oz Rye, Rittenhouse
1 oz Cynar
1 oz Bonal Gentiane Quina
1 oz PInk grapefruit juice
1 twst Grapefruit peel
Instructions

Stir, strain, rocks glass. Express the twist and discard.

Yields Drink
Authenticity
Authentic recipe
Creator
Kirk Estopinal
Source reference

https://forums.egullet.org/topic/138481-bonal-gentiane-quina/?do=findCo…

Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • Try this tomorrow
  • Did a split with Rye & Bourbon and used Suze instead of Bonal.
  • Quite sweet with bitterness there to hold the sugar in check. A Cynar feature.
Similar cocktails
bMorHon commented on 10/16/2017:

Tried with Rye and then Bourbon. Seemed better balanced with Bourbon.

Robbyfresh commented on 11/12/2023:

The recipe in the Cure cocktail book includes grapefruit juice (equal parts, 3/4 oz of everything, Pikesville rye, still stirred oddly enough). Anyone know if that is an update to the recipe or if it was just left out of the source post?

Craig E commented on 11/15/2023:

I've curated this to restore the equal part of grapefruit juice to the recipe, as that seems to be authoritative. Thanks commenters for the notices!
The 3/4 oz. equal measure will result in a more standard volume, but I left it at 1 ounce because that looked fun in the video!

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