Dead Last

1 1⁄2 oz Jamaican rum, Smith & Cross
1⁄2 oz Cappelletti Aperitivo
1⁄4 oz Apricot liqueur, Giffard
3⁄4 oz Lime juice
1⁄4 oz Simple syrup
Instructions

Shake, strain, up.

YieldsDrink
Year
2016
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
4 stars
Average rating
4 stars
(15 ratings)
From other users
  • A bit sour for me. I upped the Cappelletti to 1 oz. which helped a bit.
  • 1.5 oz rum, 1 oz Capelletti. Bright, funky, and delicious. — ★★★★★
  • Made with R&W Orchard Apricot. Apricot dominates and lime not far behind; rum and amaro surprisingly subdued but lending complexity. A fave use of apricot liqueur. — ★★★★
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didn't have the apricot liqueur so I subbed in a local apple brandy and shook in a couple of dashes of peach bitters...turned out quite lovely

Use 1/2 Campari and 1/2 Aperol for the Aperitivo. Very good. I would reduce the lime to 1/2 and omit the simple.

Strange Bedfellows

2 oz Scotch, Glenlivet 12yr
3⁄4 oz Sweet vermouth, Cocchi Vermouth di Torino
1⁄2 oz Aperol
1 bsp Maraschino Liqueur
4 cube Coffee (Ice cubes)
1 rinse Scotch, Caol Ila
1 twst Orange peel
Instructions

Rinse rocks glass with an Islay scotch and fill with coffee ice cubes.

Stir remaining ingredients (except the twist) with ice and strain into the rocks glass.

Express orange peel over drink.

YieldsDrink
Year
2012
Authenticity
Authentic recipe
Creator
Sean Frederick, Citizen, Boston, MA (USA)
Source reference

http://cocktailvirgin.blogspot.com/2012/04/strange-bedfellows.html

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Koubai

1 oz Gin, Hendrick's
1 oz Campari
1⁄2 oz Plum wine
1⁄2 oz Rice vinegar
Instructions

Stir with ice, strain into rocks glass with single cube, sprinkle a few flakes of Maldon sea salt on cube, garnish with grapefruit peel.

Notes

Invented by Angel's Share master mixologist Shingo Gokan for the inaugural cocktail menu of Sushi Seki Hell's Kitchen in New York. This is my approximation by taste of his marvelous libation.

YieldsDrink
Year
2015
Authenticity
Altered recipe
Creator
Shingo Gokan
Source reference

http://static1.squarespace.com/static/549327cde4b00b004d637940/t/5668a8…

Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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The GTO

1 1⁄2 oz Gin, Aviation
1⁄4 oz Añejo tequila
1⁄3 oz Demerara syrup (2:1)
2 ds Orange bitters
Instructions

Combine all ingredients into a mixing glass, add 75% ice and stir 10-15 seconds. Single strain into a coupe.

Notes

I took out the vodka entirely, and chose an American gin for its more subdued botanical strength. The anejo tequila was chosen for its golden color and softer background flavors of oak and vanilla. The demerara syrup also adds to the color and embellishes the sweet background notes. Orange bitters to give a roundness of citrus. I love this drink and have sold a few in the past, not bad for a drink of gin and tequila.

History

The original shot was called a "tejeuve", or the Spanish abbreviation for TGV, Tequila, Gin, Vodka. It was a double shot which was comprised of the three spirits, and chilled.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Jon Zimmermann, Distil, Milwaukee, Wisconsin
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Not bad, but why so small? I certainly wouldn't call it a 'shot', but it only fills half a coupe.

The original drink was a "double shot which was comprised of the three spirits, and chilled" - so I'd imagine this is meant to mimic that. Thanks,  Zachary

The Debutante

2 oz Gin
3⁄4 oz Lime juice
2 t Grenadine
Instructions

Shake and pour.

Notes

Modify the grenadine to taste.

YieldsDrink
Authenticity
Unknown
Source reference

http://www.thekitchn.com/forgotten-gin-cocktails-the-gimlet-the-bennet-…

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • Refreshingly dry but nothing special, really.
  • I prefer a lighter touch with the grenadine, but your mileage may vary.
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Fallback

1 oz Rye, Old Overholt
1 oz Applejack, Lairds (Calvados is a worthy sub.)
1⁄2 oz Amaro Montenegro
1⁄2 oz Sweet vermouth
2 ds Peychaud's Bitters
1 twst Orange peel
Instructions

Stir, strain, garnish with orange

YieldsDrink
Authenticity
Authentic recipe
Creator
Sascha Petraske
Source reference

http://cocktailvirgin.blogspot.co.nz/2016/09/fallback.html

Curator rating
Not yet rated
Average rating
4 stars
(22 ratings)
From other users
  • strong rye overwhelms or try a stronger amaro — ★★★★
  • I'd love to try this with Nonino instead of Montenegro.
  • Spicy, reminds me of Pumpernickel, but Laird's added more rawness than I expected.
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In Sasha's  Regarding Cocktails, this calls for Nonino rather than Montenegro & is served on a rock.

Monkey's Paw

1⁄4 oz Orange liqueur, Clément Créole Shrubb
1⁄4 oz Gin
1⁄4 oz Absinthe
1⁄4 oz Cassis
5 oz Sparkling rosé wine, Ferrarri (+, to top)
1 twst Orange peel (expressed and discarded)
Instructions

Build in a Champagne flute or coupe.

YieldsDrink
Year
2016
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Chuncho Cooler

1 1⁄2 oz Pisco, Kappa
3⁄4 oz Lime juice
3⁄4 oz Ginger syrup
1 spl Galliano
1 oz Club soda
Instructions

Shake all ingredients save for the soda and pour into a Collins glass. Or, build directly in the glass.
Top with club soda.

YieldsDrink
Authenticity
Authentic recipe
Creator
Michael Phillips, Midnight Cowboy, Austin
Source reference

http://punchdrink.com/recipes/chuncho-cooler/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Unique. Good use of Galliano. I used ginger liqueur so may be better with the syrup.
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Ivan Drago's Fernet Mule

1 1⁄2 oz Fernet Branca
3⁄4 oz Lime juice
3 oz Ginger beer (Top with the ginger beer, adjust amount accordingly)
1 wdg Lime (As garnish)
1 sli Candied ginger (As garnish, optional)
Instructions

Combine the first two ingrediens and stir with ice in a mug. Top with more ice and the ginger beer. Garnish.

YieldsDrink
Authenticity
Authentic recipe
Creator
Adam Pribila, Crave Fishbar, NYC
Source reference

http://imbibemagazine.com/ivan-dragos-moscow-mule-riff/

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Arizona Ranch Water

2 oz Reposado Tequila
1 oz Flavored tequila, Patron Citronge
1 oz Lime juice
3 oz Mineral water (Topo Chico)
1 wdg Lime (as garnish)
Instructions

Build in collins glass, rocks, stir, top, garnish. Continue to top while drinking.

Notes

Sub grapefruit liqueur and San Pellegrino.

YieldsDrink
Authenticity
Altered recipe
Creator
Kevin Williamson, Ranch 616, Austin
Source reference

http://punchdrink.com/recipes/ranch-616-ranch-water/

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