Bebida de Puebla

2 oz Tequila, Espolon Reposado
1⁄2 oz Sherry, Lustau Dry Amontillado
1⁄4 oz Bénédictine
1⁄4 oz Coffee liqueur, Galliano Ristretto
Instructions

Stir, strain, coupe. Lemon twist garnish.

Yields Drink
Year
2011
Authenticity
Unknown
Creator
Eric Alperin, Varnish, Los Angeles, CA
Source reference

http://cocktailvirgin.blogspot.com/2011/04/bebida-de-puebla.html

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
Similar cocktails
Robbyfresh commented on 7/29/2017:

Didn't have the Ristretto, which I understand has a strong flavor, but still very good made with what I had (Tia Maria). 

Mrs. Doyle

2 oz Irish whiskey, Redbreast
1⁄4 oz Swedish Punsch
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup
Instructions

Shake, Strain into a coupe. No garnish

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Eryn Reece, Death & Co, NYC
Source reference

Death & Co Cocktail Book, p.201

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Winter Is Coming

1 3⁄8 oz Aquavit, Linie
2⁄3 oz Amaro Montenegro
2⁄3 oz Lemon juice
2⁄3 oz Grapefruit juice
2⁄3 oz Simple syrup
1 spl Club soda
1 ? Crème de Violette (as garnish)
Instructions

Shake the ingredients except club soda with ice, double strain iver ice into a highball, top with club soda and garnish with 4 sprays of violet liqueur

Yields Drink
Authenticity
Authentic recipe
Creator
ECC Chinatown, NYC
Source reference

Experimental Cocktail Club Book, p.194

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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Corpse Rejuvenation

1⁄2 oz Black Balsams (Black Basalm is required!)
1⁄2 oz Cynar
1⁄4 oz Fernet Branca
1 1⁄2 oz Grapefruit juice
1 twst Grapefruit peel (as garnish)
Instructions

Shake with lots of ice. Strain into a coupe then flame the grapefruit twist into it.

Notes

Ingredients are semi-expensive sorry!

Yields Drink
Year
2017
Authenticity
Unknown
Creator
Jacob Stafford
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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No similar cocktails found.

Mediterranean Evening in Fall

3⁄4 oz Gin
1⁄2 oz Rye, Redemption
1⁄4 oz Bigallet China-China
1⁄4 oz Walnut Liqueur
1⁄4 oz Amaro Nardini
1⁄4 oz Amaro
Instructions

Stir all ingredients in a mixing glass with ice

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Ian Gray
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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  • Alpino — Rye, Old Tom Gin, Braulio, Zirbenz Stone Pine Liqueur, Bianco Vermouth, Bitters, Lemon
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IantheGray73 commented on 7/26/2017:

Serve as a digestif with a dessert with mint and nuts, pistachios, or walnuts.  Orange is obviously great in the dessert.  You could substitute an amaretto for the Nocino.  I havent done it, though I believe that it would work.  I used St. George Terroir as the gin, and Amara Amaro for the amaro.

La Pamplemousse Poule

2 oz Gin, Citadelle (or any floral gin like G'vine or Famer's)
1 oz PInk grapefruit juice
1⁄2 oz Elderflower liqueur, St. Germain
1 1⁄4 t Rosemary syrup
1 1⁄4 t Lemon juice
Instructions

Shake. Serve in a chilled coupe.
Optional garnish of rosemary sprig or grapefruit peel.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • nothin' like a floozy booby in the morning
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Bittersweet

2 oz Blended Scotch, Dewar's (Any basic whiskey will do)
1⁄2 oz Herbal liqueur, Green Chartreuse (VEP was used but not required)
1⁄2 t Elisir Novasalus
1 cube Sugar
1 lf Basil
1 lf Mint (Mojito Mint was used here, equal in size to the basil leaf)
Instructions

Muddle sugar with basil, mint and a little water. Add ice, stir, strain, up or rocks

History

Experimenting with Elisir Novasalus lead us to this. Treat the amaro like a bitter.

Yields Drink
Year
2017
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • Used 2x basil since I had no mint. This was extremely green and herbal. Loved it!
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The Last Mariachi

1 oz Mezcal, Del Maguey Vida
1 oz Reposado Tequila, El Jimador Reposado
1 oz White grapefruit juice
1 oz Lime juice
1⁄2 oz Licor 43
1⁄2 oz Coconut syrup (see note)
Instructions

Shake with crushed ice and pour unstrained into DOF glass.

Notes

To make the coconut syrup, take equal parts coconut milk and 2:1 simple syrup and stir to combine.

Picture of The Last Mariachi
©
Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Andy Aitken - Proofcocktails.nl
Source reference

http://www.proofcocktails.nl/2017/07/21/the-last-mariachi-mezcal/

Curator rating
Not yet rated
Average rating
Not yet rated
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Badaiquiri

1⁄2 Banana (frozen)
3⁄4 oz Lime juice
1⁄2 oz Rhum Agricole
1⁄2 oz Light rum
3⁄4 oz Dark rum
1⁄2 oz Simple syrup
1⁄3 oz Herbal liqueur, Green Chartreuse
5 cube Ice
Instructions

Puree in a blender, serve in a coupe.

Yields Drink
Authenticity
Altered recipe
Creator
Marvel Bar, Minneapolis, Minnesota (USA)
Source reference

http://www.minnesotamonthly.com/Blogs/Twin-Cities-Taste/The-Day-of-the-…

Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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Terrible Love

1 1⁄2 oz Mezcal, Del Maguey Chichicapa
3⁄4 oz Suze
1⁄2 oz Elderflower liqueur, St. Germain
1 ds Orange bitters
1 twst Grapefruit peel
Instructions

Stir with ice, strain over a large ice cube, garnish

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Phil Ward, Death & Co, NYC
Source reference

Death & Co Cocktail Book
http://cocktailvirgin.blogspot.fr/2015/09/terrible-love.html

Curator rating
Not yet rated
Average rating
4 stars
(40 ratings)
From other users
  • Swap: grapefruit bitters and orange peel
  • Been exploring the smokey/bitter world, and the backdrop St Germain was suprisingly good.
  • substituted Averna for Suze added extra St. Germain- initially overwhelmed by mezcal; used lemon juice and peel (no grapefruit)
  • Complex, smoky, herbal/bitter. Very very very good drink. Use the Chichicapa!
  • Just a perfect balance of strong ingredients. Chichicapa is an incredible Mezcal. Bought it with this drink in mind, totally worth it. — ★★★★★
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flickerdart commented on 10/21/2020:

Used Sombra Mezcal. Bitter Suze and sweet St. Germain stand up to it well.

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