Exhumation Cocktail

1 oz Canadian whisky, Crown Royal
1 oz Cynar
1 oz Sweet vermouth, Martini & Rossi
1⁄4 oz Fernet, Leopold Brothers (Fat)
1 ds Cardamom bitters
1 twst Lemon peel
Instructions

Build on rocks

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Grizzly Bear

2 oz Jamaican rum
1 oz Coffee (cold-brewed)
3⁄4 oz Coconut palm syrup
1⁄2 oz Averna
1⁄4 oz Allspice Dram
1 oz Egg white
1 pn Nutmeg (as garnish)
Instructions

Dry shake, shake with ice, coupe, garnish.

Notes

Ref. suggests chicory in the coffee, such as Cafe du Monde. This makes for a big drink. Might back down on palm syrup.

Yields Drink
Authenticity
Unknown
Source reference

https://www.reddit.com/r/cocktails/comments/7cbnpl/grizzly_bear_because…

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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The Rosedal

2 oz Highland Scotch, Dalmore 12
1 oz Pommeau de Normandie
3⁄4 oz Lemon juice
3 ds Allspice Tincture, Dashfire
1 spg Rosemary (as garnish)
Instructions

Mix all ingredients with ice, serve in a tumbler and garnish with the rosemary twig

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Dunderhead

1 oz Blended Scotch, Famous Grouse
1 oz Rum, Flor de Caña Extra Dry
1⁄2 oz Cynar
1⁄2 oz Cardamaro
1 ds Orange bitters
1⁄4 oz Jamaican rum, Smith & Cross (as float)
1 twst Orange peel (flamed, as garnish)
Instructions

Stir all ingredients except Smith & Cross and strain into a chilled coupe glass.
Float Smith & Cross on top and garnish with a flamed orange peel

Notes

Float the Jamaican Rum for maximum funk effect

Yields Drink
Year
2017
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Didn't have Cardamaro, so subbed Amacardo Amaro di Carciofino (using a bit less because of higher ABV) and added 1/2 tsp 2:1 demerara syrup. Quite nice. 4.5.
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Smoke and Spice and Everything Nice

2 oz Mezcal
1 oz Ancho Reyes chile liqueur
3⁄4 oz Lime juice
1⁄2 oz Honey syrup (3:1)
Instructions

Shake, strain into coupe. Dehydrated lime wheel garnish.

Notes

Add habanero bitters for an extra kick.

Yields Drink
Year
2017
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
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Elske Sour

2 cube Honeydew melon (3/4" cubes)
2 oz Pisco, La botija
3⁄4 oz Simple syrup
3⁄4 oz Lime juice
1 ds Kombu tincture
1 rinse Herbal liqueur, Green Chartreuse
Instructions

Build in a shaker, muddle honeydew pieces well.
Rinse chilled stemmed glass with Chartreuse, shake and serve up.

Notes

For the Kombu tincture, take 1 3"x3" piece of kombu and steep in 6 oz vodka for 2 days.

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Kyle Davidson, Elske, Chicago, IL, USA
Curator rating
Not yet rated
Average rating
Not yet rated
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Elske Sazerac

1 oz Aquavit, North Shore
1 oz Bourbon, Very Old Barton Bonded
1⁄8 oz Demerara syrup (cooked with licorice root)
2 ds Peychaud's Bitters
1 rinse Absinthe, Kübler
1 Cedar (mist from atomizer)
Instructions

Build in a mixing glass, rinse frozen rocks glass w absinthe, add ice to mixing glass and stir. Stir, mist with cedar infusion.

Notes

Take a 3"x3" approx piece of a food grade cedar grill plank, infuse in 6 oz vodka overnight. Strain into atomizer.

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Kyle Davidson, Elske, Chicago, IL, USA
Curator rating
Not yet rated
Average rating
Not yet rated
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Genevering

2 oz Genever
1⁄3 oz Hazelnut orgeat
2⁄3 oz Orange juice (Bergamot juice)
2⁄3 oz Pineau des Charentes
Instructions

Shake, strain, old fashioned glass with one big ice cube.
Grated Timut pepper as garnish

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Smoky Colada

2 oz Mezcal
3 oz Coconut cream (Unsweetened)
1 oz Apricot liqueur
1⁄2 oz Lime juice
4 ds Bitters, Angostura
Instructions

Mix, shake with ice, strain into Collins glass with ice.
Garnish with Mint sprig and grated nutmeg.

Yields Drink
Authenticity
Unknown
Creator
Avek cocktail bar, Paris 75002
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Made it with 2.25 oz coconut cream [NOTE: I used Coco Lopez, the recipe's since been updated] and that was plenty sweet and creamy. Any more would have been cloying and hidden the other flavors.
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No similar cocktails found.
Pangolindo commented on 7/07/2020:

You need to use an unsweetened coconut cream/milk. Was it the case?

In france is what we we have at the supermarket. Meant to cook...Not for pastry.

I've just edited the recipe.

coquina commented on 4/17/2021:

Ah, no, where I am in the US only the extremely sweet Coco Lopez-style coconut cream is readily available. Maybe at a South Asian grocery unsweetened could be found. The recipe makes a lot more sense to me now that I know it's intended to be unsweetened coconut cream! I'll remove my rating since I didn't make the drink as it is now written.

Pangolindo commented on 4/18/2021:

It was not an issue. Or swap for dry apricot brandy or apricot fire water. Never tried.

Baldwin's Bride

1 2⁄3 oz Gin
2⁄3 oz Bianco Vermouth
1⁄2 oz Apricot liqueur
1⁄2 oz Peach liqueur
1⁄4 oz Campari
Instructions

Stir, strain, coupe.

History

None

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