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.

Coraje

1 1⁄2 oz Dark rum
3⁄4 oz Bonal Gentiane Quina
1⁄2 oz Coffee liqueur, Kahlua (Midnight)
2 ds Orange bitters
2 ds Bitters, Angostura
1 twst Orange peel (garnish)
Instructions

Stir, strain, coupe, garnish.

Yields Drink
Authenticity
Unknown
Creator
Jamie Boudreau, Canon, Seattle, WA
Source reference

Canob Cocktail Book, p. 112 and https://cocktailvirgin.blogspot.com/2016/12/coraje.html

Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
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High Street Cocktail

1 1⁄2 oz Gin
1⁄2 oz Bianco Vermouth, Dolin
1⁄2 oz Apricot liqueur, Giffard
1⁄4 oz Lemon juice
3 ds Peychaud's Bitters
2 ds Ascorbic Acid (solution)
1 twst Lemon zest (as garnish)
Instructions

Stir (yes: stir), strain, rocks, garnish.

Notes

I substituted acid phosphate for the ascorbic. The idea is to up the acidity without citrus.

Yields Drink
Authenticity
Unknown
Creator
Sean Johnson, Canon, Seattle, WA
Source reference

Cannon Cocktail Book, p. 62.

Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Sour Cherry Smash

1 1⁄2 oz Light rum
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Cherry shrub
1 Cherry
3 lf Basil
1 oz Club soda (to top)
Instructions

Muddle cherry and basil in shaker. Add rum and Cointreau, shake, double strain into tall glass over ice and top with soda.

Yields Drink
Authenticity
Unknown
Creator
Tait Farm, Centre Hall, Pennsylvania
Source reference

http://www.taitfarmfoods.com/images/recipes/pin/sour-cherry-shrub-cherr…

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Basil and vinegar add interesting notes.
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Jitterbug

1 1⁄2 oz Espresso
1 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Fernet Branca
1⁄4 oz Simple syrup
3 ds Orange bitters
1 pn Nutmeg (grated, as garnish)
Instructions

Shake, strain, Collins glass, rocks, garnish

Yields Drink
Authenticity
Authentic recipe
Creator
Jamie Bodreau, Canon, Seattle, WA
Source reference

Canon Cocktail Book, p. 134; Also https://thefarmersspoon.com/2017/01/31/intro-to-fernet-hanky-panky-the-…

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • I didn't care for this. It's drinkable but I would not make this again. If I were looking for an after-dinner espresso based cocktail I would go for something like an espresso martini.
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Sibillamenta

1 oz Sweet vermouth, Martini & Rossi
1⁄2 oz Amaro Sibilla
1⁄2 oz Vittone Menta
Instructions

Rocks

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Maybe bring mint down and top with splash of cola
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Zachary Pearson commented on 7/20/2017:

Quick question - is Vittone Menta a brand of mint flavored fernet? Thanks,  Zachary

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