Bermuda Hundred

1 1⁄2 oz Gin
1 1⁄2 oz Pineapple juice
3⁄4 oz Campari
1⁄2 oz Lime juice
1⁄2 oz Orgeat
1 Brandied cherry (as garnish)
Instructions

Shake, strain into ice filled old fashioned glass, brandied cherry garnish

YieldsDrink
Year
2015
Authenticity
Authentic recipe
Creator
Beth Dixon, Pasture, Richmond VA
Source reference

http://www.saveur.com/gin-pineapple-campari-cocktail-recipe

Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
From other users
  • Meh...not bad, but not much more than the sum of it's parts. Campari dominates.
  • Cotton candy cocktail Reduce Campari to .5 oz Try replacing gin with plantation pineapple rum
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  • City of Gold Sling — Old Tom Gin, Demerara Rum, Absinthe, Peychaud's Bitters, Pineapple juice, Donn's Spices #2, Lime juice, Orgeat
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sub aperol 0.5 for campari, flamed lemon if you are fancy pants.

Letters of Marque

1 oz Trinidad rum, Scarlet Ibis
1 oz Cynar
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄2 oz Galliano
1 twst Orange peel (Flamed)
Instructions

Stir with ice, strain into a coupe or cocktail glass, and garnish with flamed orange oils from a twist.

YieldsDrink
Authenticity
Authentic recipe
Creator
Jerry Slater, H. Harper Station, Atlanta
Source reference

http://cocktailvirgin.blogspot.com/2016/12/letters-of-marque.html

Curator rating
Not yet rated
Average rating
4 stars
(18 ratings)
From other users
  • 4: for using Rhum Barbancourt, 3 if Guyanan rum is used (too carameley) - lesson: don't use carameley rums. Standard Mount Gay is a 4.
  • I am feeling the stirred rum cocktails. This one is solid but unsurprising. Made with Havana Club 7.
  • Used Angostura 1824
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  • Cynar Julep — Cynar, Rum, Rich demerara syrup 2:1, Mint
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Very nice. Plantation overproof and cointreau. A bit sweet. But these are not the proper ingredients.

4 stars and will try again.

HallA commented on 8/27/2020:

Three and a half star.  Agree with avoiding caramely rum.. I did it with barbancourt and still a bit too sweet.  Would probably dial back the cynar to 3/4.

This is among the best stirred-and-served-neat rum cocktails I've ever had. For the rum component I used my infinity bottle of aged rums (mostly a blend of Barbados and Venezuelan rums). Cynar and rum is a wonderful combination.

Domo Arigato Mr. Roboto

2 oz Brandy, Glasshouse (shiso-flavored)
1 oz Sake, Sho Chiku Bai (Nigori)
1⁄2 oz Luxardo Bitter (Bianco)
Instructions

Stir and strain

Picture of Domo Arigato Mr. Roboto
YieldsDrink
Year
2016
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Crangroni

3⁄4 oz Gin
3⁄4 oz Cranberry Vodka
3⁄4 oz Campari
3⁄4 oz Sweet vermouth
1 ds Bitters
1 twst Orange peel (Garnish)
Instructions

Stir, strain, up or rocks.

Notes

Deep Eddy Cranberry Vodka recommended. Miracle Mile Gingerbread Bitters HIGHLY recommended, though any pie-spice-forward Aromatic will do.

History

A holiday Negroni variant...

YieldsDrink
Year
2016
Authenticity
Your original creation
Creator
Christopher Bevins, Dallas, TX
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Jul See

1 1⁄2 oz Aquavit
1⁄2 oz Bénédictine
2 bsp Wine syrup
2 bsp Demerara syrup (My spice syrup; see notes)
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄4 oz Dry vermouth
Instructions

Stirred with ice, rock glass, large cube, orange peel garnish.

Notes

My spice syrup 1:1 demerara, heated with 4 cloves, 4 allspice berries, half a full star of anise (a/k/a 4 points of anise), a cinnamon stick, and 2 cardamom pods. Steep for 30 minutes.

YieldsDrink
Year
2016
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Tommy and the Ron Dels

3⁄4 oz Tequila, El Tesoro Reposado
1⁄4 oz Mezcal, Del Maguey Chichicapa
1 oz Añejo rum (Ron del Barrilito 3 Stars)
1⁄2 oz Galliano
1 ds Absinthe, Vieux Pontarlier Verte
1 oz Lime juice
1⁄2 oz Agave syrup
1 ds Bitters, Bittermens 'Elemakule Tiki
1 sli Lime (as garnish)
Instructions

Shake with ice, strain into an old fashioned glass over 1 big ice cube. Garnish

YieldsDrink
Year
2012
Authenticity
Authentic recipe
Creator
Brad Farran
Source reference

Death & Co Cocktail Book, p.188

Curator rating
Not yet rated
Average rating
4.5 stars
(20 ratings)
From other users
  • Use 1/3 oz agave syrup
  • Did not have Galliano so subbed almost a half ounce of Licor 43 with absinthe to make the full half ounce. No agave or sweetener used. Crude (NC) tiki bitters. — ★★★★★
  • Sub Velvet Falernum for agave, will use 1/2 oz next time b/c a tad sweet, otherwise amazing. Will also try w/ salt rim & float star anise pod. 1 spritz absinthe in shaker, 1 more in glass upon serving. — ★★★★★
  • Really pretty amazing. Galliano and rum with tequila and mezcal seemed very risky but what an incredible result. I used agave nectar instead of syrup as per other comment.
  • Great mix between tiki and spicy agave flavors
  • Outstanding. Seems to please those who want something bright and summery as well those who want something with heft.
  • This has a lot of great elements. I have found it's a little sweet though. One person commented that they used agave nectar, not syrup. Maybe helps or cut to 1/4 oz syrup.
  • Excellent - garnished with mint leaves. Used: Herradura Resposado, Del Maguey Vida, Santiago de Cuba Anejo Rum, Lucid absinthe. Also agave nectar, not syrup
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Pillow Shot

3⁄4 oz Demerara Rum, El Dorado 12
3⁄4 oz Luxardo Fernet
3⁄4 oz Crème de Cacao, Tempus Fugit
3⁄4 oz Lime juice
Instructions

Shake, strain, down

YieldsDrink
Year
2016
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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So sour that the lime seems to cover most other flavors unfortunately, although what's left would still be pleasant to cool down on a hot day.
Increasing Crème de Cacao to a full 1oz improves the balance slightly and lets the flavor rise a little above the sour lime.

Your Cover's Blown

1 1⁄2 oz Gin, Plymouth
1⁄2 oz Dry vermouth, Vya
1⁄2 oz Campari
1⁄2 oz Lemon juice
1⁄4 oz Crème de Menthe, Tempus Fugit
2 ds Rhubarb bitters, Fee Brothers
Instructions

Shake, strain, squeeze a lemon peel and discard

YieldsDrink
Year
2016
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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laerm commented on 5/15/2017:

This is both compelling and weird. Kudos.

White Oak Propeller

3⁄4 oz Old Tom Gin (A barrel aged version)
3⁄4 oz Bianco Vermouth
3⁄4 oz Amaro Nonino
3⁄4 oz Aperol
Instructions

Shake, strain into a chilled coupe. No garnish.

Notes

You must used a barrel aged gin (I used Breuckelen) to get that oak in there. A light style Old Tom like Hayman's will not work. Dolin Blanc, though wonderful, is not the best fit here, use a more savory style like Contratto.

YieldsDrink
Authenticity
Your original creation
Creator
Jim Freeman
Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
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Curated this slightly - moved the long notes from the body of the drink to the notes section, so it doesn't blow out line breaks. Changed 3 2/5 oz vermouth to 3/4 - I'm guessing this is what you want to meet the Paper Airplane? Thanks,  Zachary

Matrimony

1 1⁄2 oz Genever
3⁄4 oz Nocino
3⁄4 oz Dry vermouth
1 twst Lemon peel
Instructions

Stir, strain, coupe. Squeeze and drop the lemon.

YieldsDrink
Year
2011
Authenticity
Authentic recipe
Creator
Erik Ellestad, San Francisco
Source reference

http://imbibemagazine.com/matrimony-cocktail-recipe/

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
From other users
  • Found this when exploring recipes for my next batch of nocino. Really nice.
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