Patois Punch

1 oz Puerto Rican Rum
1 oz Calvados
1⁄2 t Donn's Spices #2
1⁄2 oz Lemon juice
1⁄2 oz Maple syrup
1 t Pumpkin puree
Instructions

Shake all the ingredients with ice, then strain into a coupe. No garnish.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Joaquin Simo, Death & Co.
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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After the Conquest

1⁄2 oz Overproof rum, Plantation (O.F.T.D.)
1⁄2 oz Rhum Agricole, J. Bally (7 year old)
1 oz Rum, Diplomatico (Reserva Exclusiva)
1⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄4 oz Bénédictine
2 ds Bitters, Angostura
1 ds Bitters, Bitter Truth Chocolate
1 twst Orange peel
1 twst Lemon peel
Instructions

Stir, strain over one big ice cube, express, garnish.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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  • Miramar — Strega, Cynar, Rum, Lemon zest
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Swollen Gland

2 oz Gin, Berkshire Mountain Distillers (Greylock)
1⁄2 oz Orange juice
1⁄4 oz Herbal liqueur, Yellow Chartreuse
4 ds Peychaud's Bitters
1 rinse Absinthe, Vieux Pontarlier Verte
Instructions

Shake with ice and fine-strain into a chilled Absinthe-rinsed coupe. Garnish with a cucumber ribbon on a pick.

History

Described in the PDT cocktail book as: "A subtle twist on Harry McElhone's famous Monkey Gland Cocktail, published in Harry's ABC of Mixing Cocktails in 1922."

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Jim Meehan and Lydia Reissmueller, PDT, NYC
Source reference

PDT Cocktail Book

Curator rating
Not yet rated
Average rating
2.5 stars
(6 ratings)
From other users
  • Bizarre. Also I had to use green instead of yellow chartreuse
  • Very strong—not for everyday drinking. — ★★★
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Apple Jack

1 1⁄2 oz Applejack
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup
1⁄2 oz Apple cider
Instructions

Shake, strain, coupe.

Yields Drink
Authenticity
Unknown
Creator
Sasha Petraske, Milk & Honey, NYC
Source reference

"Regarding Cocktails" by Sasha Petraske

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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.38 Special

2 3⁄8 oz Blended Scotch
3⁄8 oz Herbal liqueur, Yellow Chartreuse
3⁄8 oz CioCiaro
1 twst Lemon peel
Instructions

Stir, strain, coupe, garnish.

Notes

Delicious. I'm not sure if the name warrants having to measure 3/8 of an oz 3 times, but the flavor of the drink is spectacular enough to keep making this one

Yields Drink
Authenticity
Unknown
Creator
Michael Madrusan and Sasha Petraske, Milk & Honey, NYC
Source reference

"Regarding Cocktails" by Sasha Petraske

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Very nice. Subbed .25 Cynar 70 and .25 Gran Marnier for the 3/8 CioCiaro. Used Dewars. This makes a pretty big drink...could reduce total volume a bit.
  • Excellent. I just did 1/2 and did not bother with 3/8 nonsense.
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Biff Malibu commented on 3/25/2022:

Worth toning the scotch down to 2 oz to allow the other contributors to shine through.

Orange Flower Sour

1 1⁄2 oz Gin
1⁄2 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Lemon juice
1⁄4 oz Orange flower water
1 Egg white
Instructions

Shake vigorously with ice and strain into a frozen coupe glass.

Notes

You might use less orange flower water.

History

My pal Mike G. kibitz'ed on this cocktail and suggested the orange flower water as a substitute for the lavender syrup of the original cocktail.

Yields Drink
Year
2017
Authenticity
Altered recipe
Creator
Original cocktail (Lavender Sour) by JB Bernstein. My pal Mike G. suggested a different ingredient.
Source reference

http://www.saveur.com/lavender-sour-cocktail-recipe

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • If omitting the egg white, reduce the orange flower water and add barspoon of syrup. Probably need the syrup even if using egg white as it would make this drink even drier than as written.
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The Sherpa

2 ds Orange bitters
1⁄4 oz Curaçao
1⁄4 oz Allspice Dram, St Elizabeth
2 oz Bourbon, Elijah Craig (12-year-old)
1 twst Lemon peel
Instructions

Rocks glass. Build in order. One big cube. Garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Matt Clark and Sasha Petraske, Milk & Honey, NYC
Source reference

"Regarding Cocktails" by Sasha Petraske

Curator rating
Not yet rated
Average rating
3.5 stars
(14 ratings)
From other users
  • Pleasant.
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Heart Full of Napalm

1 1⁄2 oz Mezcal, Sombra
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Amaro, CH Distillery
1⁄2 oz Amaro, CH Distillery (Bitter Dog)
1⁄4 oz Fernet, CH Distillery (Fernet-Dogma)
1 ds Bitters, Scrappy's Grapefruit
1 twst Grapefruit peel
Instructions

Stir, strain into old fashioned glass with a large cube or sphere. Garnish with grapefruit peel.

Notes

Uses three amari from Chicago-based CH Distillery (Chi-town represent!), which aren't available nationwide as far as I know. Closest substitutes are probably Cynar 70 for the CH Amaro, 50/50 split of Campari & Zucca for the Bitter Dog and Fernet Branca for the Fernet-Dogma.

History

Named after a lyric from The Stooge's classic punk song "Search and Destroy"

Yields Drink
Year
2017
Authenticity
Your original creation
Source reference

https://youtu.be/KjXgxbVXrrU

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • I like it. I plan to dial down the Fernet to 1 tsp on my next try with this drink. But close to great with the above proportions.
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Chai Tea-Ni

1 oz Almondmilk liqueur, Baileys
1 oz Vanilla vodka
1⁄2 oz Cardamaro
1⁄2 oz Simple syrup (Spiced - see instructions)
1⁄2 oz Allspice Dram, St. Elizabeth
Instructions

Make the spiced simple syrup: 1/2 cup water, 1/2 cup brown sugar, 1/4 tsp allspice, cloves, cardamom, 1/2 tsp cinnamon, ginger. (Reserve 1/2 tsp of the spice mix for garnish)

Shake with ice, strain, serve in a coupe. Sprinkle a pinch of the spice mix over the top.

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Rhiannon, BoZone
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Rabo de Galo

1 1⁄2 oz Cachaça
3⁄4 oz Sweet vermouth
3⁄4 oz Cynar
2 ds Orange bitters
1 twst Orange peel
Instructions

Stir, up, express and garnish.

Yields Drink
Authenticity
Authentic recipe
Source reference

http://www.novofogo.com/cocktail-recipe-rabo-de-galo/

Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • Anders Erickson version Is: 1.5 oz cachaca .5 oz sweet vermouth .25 Cynar Lime garnish
  • Works with Zucca subbing in for Cynar.
  • Good. I've seen other recipes (Difford's) for 1 2/3 silver cachaca, .5 vermouth and .5 cynar. I think I like that ratio better. Also have subbed in Ramazzotti with nice results - careful on that though, can be a tad sweet.
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RoofWood commented on 8/27/2023:

We went with 2oz cachaca, 1/2 each cynar, and sweet vermouth. Still too sweet for me, improved half way down by adding a drop of coffee bitters, a dash of angostura, and an ice cube. The bottom was subsequently delicious with the garnish marinating in it.

Shawn C commented on 2/19/2025:

The origin of this cocktail was from Cinzano in the 1950's producing vermouth in Brazil and trying to promote it. Hence it used Cinzano Rosso as the vermouth, not Carpano Antica, Dolin, or Punt e Mes...and not even Cynar at first. Educated Barfly claims that Cinzano produced small glasses with markings for the pour and that it was simply 2:1 aged Cachaca and the vermouth, but I haven't seen any written confirmation of that. If there are glasses out there someone should be able to locate them since they likely would be in some collector's hands, but my first attempts came up empty.

The difficulty here is that there is no authentic recipe for the updated cocktail that I am aware of. There was likely some first time that Cynar was published as a key component (and caught on), but it would take someone familiar with Brazilian portuguese sources and cocktail history to figure that out. Instead we have a regional drink that varies, with an array of choices with different ratios or types of Cachaca/sweet vermouth, with Cynar and with or without Angostura or orange bitters. Plenty of room to find a combo that works.

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