Jaguar cocktail

1 1⁄2 oz Blanco tequila, Espolon
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Amer Picon
3 ds Orange bitters
Instructions

Stir and strain into a coupe glass and flame an orange twist over the drink.
Garnish with the orange twist

Yields Drink
Authenticity
Authentic recipe
Source reference

http://www.homebartendr.com/2017/01/what-we-are-drinking-this-week-amer…

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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  • Into the Woods — Eau de vie of Douglas Fir, Campari, Herbal liqueur, Dry vermouth, Grapefruit peel
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bkemp1984 commented on 9/29/2023:

Used Astral tequila and Amer dit Picon from Golden Moon. It's way less sugary than Amer Picon (so I've read) so I added two barspoons of simple. Liked a lot, might do 1/2 Amer next time.

The People All Call Her Alaska

1 1⁄2 oz Dry vermouth, Dolin
1 oz Gin, St. George Terroir
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1 ds Orange bitters
1 twst Lemon peel
1 rinse Mint
Instructions

Stir, strain, up, twist.

Notes

Aperitif.

Yields Drink
Year
2017
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
Similar cocktails
lesliec commented on 9/07/2017:

A lovely drink, once I got past wondering how to 'rinse' with mint (I used a slapped sprig).

The Gong of Brown Wisdom

1 oz Gin (barrel aged)
1⁄2 oz Dark rum
1⁄2 oz Allspice Dram
1⁄2 oz Amaro, Cappelletti Sfumato Rabarbaro
3⁄4 oz Amaro Abano
1⁄4 oz Bonal Gentiane Quina
1⁄4 oz Water
1 ds Jamaican #2 bitters
1 oz Cherry Bitters
1 Cherry (as garnish)
Instructions

Stir, strain, cherry

Picture of The Gong of Brown Wisdom
Yields Drink
Year
2017
Authenticity
Your original creation
Creator
ZupaDupa
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Was out of Amaro Abano so used Lucano instead. Quite satisfactory.
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Cordial Magnitude, officially.

1 oz Rum (Whiskey Barrel aged)
1 oz Cynar 70
1⁄2 oz Strega
1⁄4 oz Fernet, Letherbee
1⁄4 oz Agave syrup
1⁄4 oz Lime juice
1⁄4 oz Black truffle oil
3 spg Mint
2 ds Bitters, Angostura
Instructions

Shake hard with 3 ice cubes until nearly gone. Strain over coup glass and garnish with a mint sprig.

Picture of Cordial Magnitude, officially.
Yields Drink
Year
2017
Authenticity
Your original creation
Creator
ZupaDupa
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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  • Santiago — Cuban rum, Maraschino Liqueur, Bitters, Herbal liqueur, Lime juice, Simple syrup

Velvet Rope

2 oz Rye, Rittenhouse
1⁄2 oz Falernum, Velvet Falernum
2 ds Peychaud's Bitters
1 twst Orange peel (garnish)
Instructions

Stir, coupe, garnish.

Yields Drink
Authenticity
Authentic recipe
Source reference

http://www.sfgate.com/food/article/Whiskey-cocktails-grow-up-3283369.php

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Made with homemade falernum. Boozy, in the Sazerac neighborhood. Peanutty taste, sweet lactic finish.
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  • Seven Hills — Rye, Elderflower liqueur, Fernet Branca
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The Solipsist

1 1⁄2 oz Mezcal
1⁄2 oz Orange liqueur, Grand Marnier
1 oz Lemon juice
1⁄2 oz Honey syrup (3:1 honey to water)
Instructions

Shake with ice. Strain into chilled champagne coupe. .

Picture of The Solipsist
Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Andy Aitken of proofcocktails.nl
Source reference

http://www.proofcocktails.nl/2017/09/01/the-solipsist/

Curator rating
Not yet rated
Average rating
4.5 stars
(12 ratings)
From other users
  • Good. Though I might've been weak with the honey, It's a lot of lemon, so you need it.
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Pimmsanity

1 oz Pimm's No. 1 Cup
1⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄4 oz Maraschino Liqueur, Luxardo
1⁄4 oz Bourbon
1⁄4 oz Peychaud's Bitters
1⁄4 oz Lime juice (fat)
1⁄4 oz Lemon juice (Fat)
1⁄4 oz Ginger syrup (spicy)
1⁄4 oz Cinnamon syrup
2 oz Soda water
Instructions

Batch as much as you can to preserve sanity, and build over ice in a Collins, garnishing lavishly with strawberries and seasonal fruit.

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
2 stars
Average rating
4 stars
(5 ratings)
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Archmonk commented on 9/03/2017:

I didn't have clear Curacao so I used my blue Curacao and the color is awesome. The liquid glows a greenish color that looks like a drink out of an H.P. Lovecraft book. Love the taste too. I'd genuinely suggest subbing the peychaud's bitters for absinthe (personal preference).

Dan commented on 9/05/2017:

A complex if worthy variation on what is often a crappy soda pop-forward cocktail. I used Becherovka for cinnamon and King's for ginger, plus used tonic. It was good enough to make again for guests.

Dannynannady commented on 1/12/2019:

Have always wanted to make a whacky drink like this with a load of ingredients, even went through the trouble of making my own syrups... and I was NOT disappointed!

I'm just a bit unsure as to what "(fat)" refers to?? I just used the amounts of lemon/lime juice stated.

 

Zachary Pearson commented on 1/13/2019:

"fat" here means a little more than, so be a little generous when you hit the 1/4 ounce mark. Thanks,  Zachary

Dannynannady commented on 4/11/2020:

I know this reply is a bit late but thanks for the clarification! :)

Surfcaster

1 1⁄2 oz Jamaican rum, Appleton Reserve
1 oz Pineapple rum, Plantation Stiggins' Fancy
1 oz Lime juice
3⁄4 oz Simple syrup
1⁄2 oz Passion fruit puree
1 bsp Allspice Dram, St Elizabeth
Instructions

Combine all ingredients in a cocktail shaker. Add ice and shake to chill and dillute. Strain into a rocks filled, frozen, double old fashioned glass. Grate fresh nutmeg over the top.

Yields Drink
Authenticity
Authentic recipe
Source reference

http://drinkwire.liquor.com/post/the-surfcaster_1501103740#gs.zntSFHo

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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The Haole's Lament

1 oz Navy strength rum, Lost Spirits
3⁄4 oz Puerto Rican Rum, Don Q Añejo
1⁄4 oz Sherry, Lustau East India Solera
1⁄4 oz Fernet Branca
1 oz Lime juice
1 oz Passion fruit syrup
Instructions

Combine ingredients in shaker with 8 oz crushed ice. Shake and dump into DOF glass, top with additional crushed ice, and garnish with a mint/lime island.

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Doyle Rockwell, The Tidepool, Cupertino, CA
Curator rating
Not yet rated
Average rating
Not yet rated
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Evening Tea

1 oz Speyside Scotch, Aberlour 12
1 oz Islay Scotch, Bowmore 12
3⁄4 oz Lemon juice
1⁄2 oz Tangerine juice
1⁄2 oz Earl Grey Tea Syrup (Earl Grey Creme Tea)
1⁄2 oz Bigallet China-China
1⁄2 oz Egg white
1 twst Orange peel
Instructions

Dry shake, wet shake, strain into an old fashioned glass on the rocks. Garnish with an orange peel.

Notes

For the Earl Grey Creme Tea Syrup, bring one cup of water to a boil, turn off heat and let sit for 30-60 seconds to bring temperature down to just below boiling, add 4 tablespoons of loose leaf Earl Grey Creme tea, let steep for 5 minutes, strain tea, add one cup sugar, stir to dissolve. Let cool for an hour and bottle. Optionally add a teaspoon of high proof vodka to help preserve the syrup.

Yields Drink
Year
2014
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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