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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  • Luke's Punch — Elderflower liqueur, Light rum, Blue Curaçao, Pineapple juice, Club soda, Lime juice, Lime peel
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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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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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The Irish cocktail

2 oz Irish whiskey
1⁄2 oz Falernum, Velvet Falernum
1⁄4 oz Ginger syrup
1 ds Allspice Tincture
2 ds Bitters, Angostura
1 twst Orange peel
Instructions

Build in a glass over ice.

Yields Drink
Authenticity
Authentic recipe
Creator
Daniel Bedoya, The Third Man, New York City
Source reference

http://punchdrink.com/recipes/the-irish/

Curator rating
Not yet rated
Average rating
Not yet rated
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The Last Aviator

3⁄4 oz Gin
3⁄4 oz Crème de Violette, Tempus Fugit
3⁄4 oz Campari
1⁄2 oz Lime juice
1⁄4 oz Honey syrup
Instructions

Shake, strain, rocks glass

Notes

I used Rothman and Winter. Creme de violette is really good with campari!

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Angeline, New Orleans, Louisiana (USA)
Source reference

https://cocktailvirgin.blogspot.com/2015/07/the-last-aviator.html

Curator rating
Not yet rated
Average rating
3.5 stars
(21 ratings)
From other users
  • Used Rothman and Winter. Campari improves Crème de Violette but I think that CdV is just not that.. good tasting.
  • Bitter tart. Cloudy purple (with R&W liqueur) is not beautiful, but the violette is surprisingly balanced. — ★★★★
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christina in tacoma commented on 2/18/2017:

It is sweet, but also tart, bitter, herbal, floral.  I looked at the recipe thinking I'd end up adding more lime, but it's tart as is.  Granted,  this recipe is for those that aren't afraid to use  violette more than a barspoon at a time...  one could always add more base spirit or top with soda

Miss Deville commented on 3/13/2018:

Surprised by this as Creme de Violette usually takes over. I cheated it down a notch but the violette didn't overpower. I might try it with Hendricks next time to see what adding another floral note does.

Blooey Blues

3⁄4 oz Rum (Cuban or Martician)
3⁄4 oz Lime juice
3⁄4 oz Crème de Violette, Rothman & Winter
3⁄4 oz Sherry, Lustau (East india solera)
Instructions

Shake, strain, cocktail glass

Notes

I used El Dorado 5. The violette/sherry combination sounds like a mess, but this is delicious

Yields Drink
Year
1930
Authenticity
Unknown
Creator
Unknown
Source reference

Pioneers of Mixing at Elite Bars: 1903-1933
https://cocktailvirgin.blogspot.com/2012/03/blooey-blues.html

Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
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Archmonk commented on 2/20/2017:

Phenomenal! I am impressed at the creator's thought to combine these items. If you have the ingredients which are cheap if you want it to be, make it!

Peppermary commented on 11/25/2019:

I found this to be very sophisticated and delicious. I will totally make it again.  But what color is it supposed to be?  I used gold rum and did not have the "right" kind of sherry (I used amontillado), so it might be my fault that it turned out kind of grey.  (I mean, looking at the title, it's supposed to be blue I assume? : -) 

Craig E commented on 11/26/2019:

Curated to add source to Reference section. Thanks!

drinkingandthinking commented on 3/10/2021:

I used Brugal rum and Amontillado sherry. Very nice idea, but my balance was off - too much lime for me, and I upped the rum. That helped. Can't find that sherry, so I'll try with others or maybe just Punt es Mes or other vermouth. Color was ugly gray/green but I like that!

Smoky Blossom

2 oz Irish whiskey, Bushmill's
1 oz Elderflower liqueur, St. Germain
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup
2 dr Orange bitters (McCharen's Smoked Orange, for those in C-ville)
1 twst Orange peel (as garnish)
Instructions

Shake with ice and strain into a martini glass. Express orange peel and use as garnish.

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Rob Atherton, Charlottesville, VA
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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