Black River Punch

1 oz Lemon juice
1 oz Demerara syrup
1⁄2 oz Falernum
1⁄4 oz Allspice Dram
3 oz Jamaican rum, Smith & Cross
2 oz Tea (black)
3⁄4 c Crushed ice
1 pn Nutmeg (as garnish)
Instructions

In a blender, Flash blend/mix everything for 5 seconds. Pour unstrained into a tall glass or tiki mug and top with ice cubes. Garnish.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Kevin Upthegrove
Source reference

http://5minutesofrum.com/episodes/2013/10/28/episode-15-smith-cross-jam…

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
From other users
  • Great utilization of Smith & Cross. The allspice dram gets a bit lost, I might up it to a half ounce and drop the demerara to .75 oz.
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Absinthe Frappe

1 1⁄2 oz Absinthe
1⁄2 oz Simple syrup
8 lf Mint
2 oz Soda water
Instructions

Muddle mint leaves with simple syrup. Add absinthe and shake with ice. Double strain into a highball glass over fresh ice. Top with soda water and garnish with a sprig of mint.

Yields Drink
Year
1874
Authenticity
Unknown
Creator
Cayetano Ferrer, The Old Absinthe House, New Orleans
Source reference

https://www.washingtonpost.com/recipes/absinthe-frappe/14792/?tid=a_inl…

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Oaxacan Bijou

1 1⁄2 oz Mezcal, Del Maguey Vida
1 oz Herbal liqueur, Yellow Chartreuse
1 oz Sweet vermouth, Carpano Antica Formula
2 ds Orange bitters, Angostura Orange
1 twst Lemon peel
Instructions

Stir, strain, up. Garnish with lemon twist

Notes

Ingredient amounts increased to typical US standard pours. May be a tad sweet for some, so consider dropping the Yellow Chartreuse to .75 oz (matching the Imbibe ratios for the classic gin Bijou). Also interesting with .75 oz Green Chartreuse, though I prefer the Yellow.

Yields Drink
Authenticity
Authentic recipe
Creator
Giuseppe Santamaria, Boutique Bar at Ohla Hotel, Barcelona
Source reference

https://cocteleriacreativa.com/eng/recipes/detail/99/Oaxaca_Bijou

Curator rating
Not yet rated
Average rating
4 stars
(23 ratings)
From other users
  • No yellow so 3/4 of Green Chartreuse. Zignum Anejo as base. Nice one, peat not dominating but present.
  • Balanced cocktail with hint of peat. I also gave a spray of Laphroaig 10yr.
  • def a little sweet but delicious.
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MOJO1229 commented on 4/11/2017:


A nice Mezcal drink with the right amount of peat. Not too sweet, as one person suggested. Myself, I recommend using 1oz of yellow chartreuse; using only 3/4oz may result in a stronger peat taste (a guess on my part). I used 3 dashes of orange bitters (2 ds of Regans' and 1of Angustora) with a nice result. With this drink, I also used an ample amount of lemon zest, which mixed well with the other ingredients. I rated the "Oaxacan Bijou" at 4.0; I almost went to 4.5--I obviously liked the drink!

flickerdart commented on 7/29/2020:

The most prominent taste is prune! If you enjoy that, give this cocktail a spin.

lesliec commented on 7/30/2020:

For a still more southerly variant, try Pisco in place of the mezcal. Call the result a Piscou if you must.

Part-Time Lover

1 1⁄2 oz Blanco tequila
1⁄2 oz Aperol
1⁄2 oz Elderflower liqueur
3⁄4 oz Lemon juice
2 ds Bitters, Angostura
1 twst Grapefruit peel
Instructions

Shake, strain over fresh ice. Express oils from grapefruit peel over drink and garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Jon Weimorts, Idle Hour, Los Angeles
Source reference

http://imbibemagazine.com/tequila-cocktail-part-time-lover/

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
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seattlejon commented on 8/05/2021:

Delicious. Reduced lemon juice to 1/2 oz. and used grapefruit bitters in lieu of peel.

Boo Loo Jiang

2 1⁄2 oz Pineapple juice
1 1⁄2 oz Lime juice
1 1⁄4 oz Honey syrup
1 1⁄2 oz Rum, Cockspur 12
1 1⁄2 oz Rum, Zacapa 23
3⁄4 oz Rum, Hamilton Jamaican Black
3⁄4 oz Rum, Lemon Hart 151
1 1⁄2 oz Ginger beer
Instructions

Shake with crushed ice and serve in a cored pineapple or large draft beer glass with pineapple garnish.

Notes

This drink is a modified form of the classic Boo Loo substituting Ginger Beer for Seltzer Water....changes the entire profile of the drink.

History

Boo Loo 1965

Yields Drink
Year
2017
Authenticity
Unknown
Creator
Dennis Frye
Source reference

See adaptation from Smuggler's Cove

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Use half proportions unless you want your whole night to be one drink
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  • Ornithologist — Blanco tequila, Suze, Falernum, Mezcal, Pineapple juice, Lime juice, Mint
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The Proof

1 oz Brandy
3⁄4 oz Pimm's No. 1 Cup
3⁄4 oz Amaro Abano, Luxardo
1⁄2 oz PInk grapefruit juice
1⁄4 oz Jamaican rum, Wray & Nephew Overproof
2 ds Aztec Chocolate bitters, Fee Brothers
Instructions

Stir with ice, up, garnish with a flamed orange peel.

Notes

I wanted something between an after-dinner drink and a digestif. Not bad.

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Micah Stupak
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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  • Err from the Faith — Rye, Orange liqueur, Braulio, Maraschino Liqueur, Orange bitters, Star anise, Orange
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The Grand Bazaar

1 1⁄2 oz Rye, Rittenhouse 100 (Infused with Medjool dates, see note)
1 oz Orgeat (Pistachio, see note)
3⁄4 oz Lemon juice
1⁄4 oz Cynar 70
2 ds Bitters, Scrappy's Cardamom
10 dr Pepper tincture (Pink peppercorn)
10 dr Salt Solution (10:1 solution)
1 oz Seltzer water (to top)
Instructions

Shake everything except seltzer with ice and strain into a small sidecar bottle. Top up with seltzer water and pour half into a coffee cup. Serve with pistachio Turkish delight on the side.

Notes

The date infused rye is made using the Date Justino recipe from Liquid Intelligence. The Pistachio orgeat uses the Any Nut Orgeat recipe also from Liquid Intelligence.

History

Inspired by a cocktail called Cold Comfort by Ryan Welliver.

Picture of The Grand Bazaar
Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Oude Bloodhound

1 1⁄2 oz Oude genever, Bols
1 1⁄2 oz Sweet vermouth, Carpano Antica Formula
3⁄4 oz Strawberry shrub (See note)
1 twst Lemon peel (as garnish)
Instructions

Stir with ice and strain into a chilled Nick & Nora glass. Squeeze a small amount of lemon oil over the top of the glass and garnish with a lemon twist.

Notes

To make the strawberry shrub, mash up 12 oz of strawberries and mix in a sealable glass jar with 5 oz of sugar. Leave it in the refrigerator overnight. The next day, strain the liquid into a sterilized glass jar and mix in 1 oz of white balsamic vinegar. Store in the refrigerator. Let it settle for a day before using.

History

This cocktail is based on an old recipe called the Blood Hound, originally published by Tom Bullock in his book The Ideal Bartender in 1917. Bullock's recipe used Old Tom gin and fresh strawberries. In 1930, Harry Craddock published his own variation of the Bloodhound in the Savoy Cocktail Book which used dry gin, fresh strawberries and sweet and dry vermouth. This is my own variation on the Bloodhound using barrel aged genever and a white balsamic strawberry shrub.

Picture of Oude Bloodhound
Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
From other users
  • Perfect for summer. I had a shrub that was made of 1C sugar, 1C water, 2C strawberries, 200ml champagne vinegar
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Palomaesque

1 oz Mezcal, Del Maguey Vida
1 1⁄2 oz Aromatized wine, Cocchi Americano
1 oz Grapefruit juice
1⁄2 oz Lime juice
1⁄2 oz Honey syrup (1:1)
1 pn Salt
1 1⁄2 oz Seltzer water
1 sli Grapefruit (thin wheel)
Instructions

Shake everything except seltzer and grapefruit wheel. Strain, top with seltzer water and garnish with grapefruit wheel

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Scott Baird, Comal, Berkeley, CA
Source reference

https://www.tastingtable.com/chefs_recipes/chefs_recipes/Palomaesque-Co…

Curator rating
Not yet rated
Average rating
4.5 stars
(15 ratings)
From other users
  • Delicious
  • Refreshing, but grown up. Nicely balanced.
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The Americanino

2 oz Bianco Vermouth, Cinzano Bianco
1 oz Braulio
1⁄2 oz Sparkling water
1 twst Lemon peel (as garnish)
Instructions

Stir vermouth and amaro with ice and strain into a coupe, adding sparkling water. Twist and garnish.

Yields Drink
Year
2017
Authenticity
Altered recipe
Creator
Dave Wondrich
Source reference

http://www.thedailybeast.com/articles/2017/02/10/the-american-cocktail-…

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Approximated Braulio with 1/2 del Capo and 1/2 Fernet Branca (no idea how accurate that substitution is). Had the interest of the amari but at an accessibly light intensity level. — ★★★★
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