Velo

1 1⁄4 oz Gin, Beefeater
1 oz Elderflower liqueur, St. Germain
3⁄4 oz Lime juice
1⁄2 oz Passion fruit syrup
4 ds Peychaud's Bitters
Instructions

Shake ingredients with ice and strain into a coupe glass.

History

Finalist in a 2009 St-Germain cocktail contest.

YieldsDrink
Year
2009
Authenticity
Authentic recipe
Creator
James Teitelbaum
Source reference

Beach Bum Berry Remixed

Curator rating
Not yet rated
Average rating
4 stars
(21 ratings)
From other users
  • A great tangy cocktail--before, during, or after dinner. Rate 4.5 or 5.0
  • St Germain is the star of the show.
  • Phenomenal flavor (and color!) Crowd-favorite
  • Easy, refreshing, perfect balance — ★★★★★
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  • Mugu — Gin, Sweet vermouth, Orange bitters, Pomegranate juice, Lime juice
  • Bar Fly — Gin, Parfait Amour, Pineapple juice, Lemon juice, Simple syrup, Lemon peel
  • Bermuda Hundred — Gin, Campari, Pineapple juice, Lime juice, Orgeat, Brandied cherry
  • Martinique Hundred — Gin, Suze, Pineapple juice, Lime juice, Orgeat

Subbed in Chinola for the passion fruit syrup, and it worked well. An easy drinker.

Mountain Man (#2)

2 oz Bourbon, Old Forester
3⁄4 oz Lemon juice
1⁄4 oz Peach liqueur, Giffard
1⁄4 oz Ginger syrup
1⁄4 oz Maple syrup
1 sli Candied ginger
Instructions

Add all ingredients to a cocktail shaker.
Add ice and shake until chilled.
Strain over a large rock into a rocks glass.
Garnish with a piece of candied ginger.

YieldsDrink
Authenticity
Authentic recipe
Creator
Natasha David, Nitecap, New York City
Source reference

http://punchdrink.com/recipes/mountain-man/

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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  • Newton's Law (apple butter variation) — Bourbon, Lemon juice, Apple butter, Brown sugar, Water
  • Harlan County — Bourbon, Apricot liqueur, Bitters, Lime juice, Rich demerara syrup 2:1
  • Democrat — Bourbon, Peach liqueur, Lemon juice, Honey syrup
  • Last Caress — Rye, Walnut Liqueur, Lemon juice, Ginger syrup, Maple syrup
  • Devilock — Rye, Walnut Liqueur, Lemon juice, Ginger syrup, Maple syrup

The Pastry War Cocktail

2 1⁄2 oz Reposado Tequila, Roca Patrón
1⁄2 oz Sweet vermouth, Dolin
1⁄2 oz Honey syrup (Acacia if possible)
1⁄2 oz Lemon juice
8 dr Bitters, Bittermens Xocolatl Mole
1 ds Mace tincture (with arnica flower-wormwood)
1 Tea, Chai
1 pn Nutmeg (as garnish)
Instructions

Place all liquid ingredients in a shaker tin, and add ice. Shake for 5-6 seconds, then add chai tea bag. Shake for 5 more seconds. Fine strain twice into a porcelain tea cup. Garnish with orange oils and freshly grated nutmeg. Finish by adding one large piece of clear ice.

Notes

For chocolate bitters, a less sweet chocolate taste is preferred.
For tincture - use mace and Arnica Flower-Wormwood in equal amounts.

History

A cocktail to commemorate the battle between France and Mexico, which started as a result of a French baker's establishment being destroyed during the civil war prior. Rock Patron Reposed tequila because of it's elevated alcohol content; Dolin Rouge because of it's orange and vanilla aromas, and French heritage; Acacia Honey to represent the aguamiel, and to elevate the honey notes in the tequila; Lemon juice to add acidity and to tie all of the flavours together; Chocolate bitters as an ode to that French baker; Arnica Flower-Wormwood tincture for length on the finish.

Picture of The Pastry War Cocktail
YieldsDrink
Year
2016
Authenticity
Your original creation
Creator
Brandon Baker
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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  • Salvatore Daiquiri — Jamaican rum, Light rum, Cherry Liqueur, Averna, Jamaican #1 bitters, Lime juice, Lime peel
  • Lucky Fool — Brandy, Licor 43, Dry vermouth, Peychaud's Bitters, Citron liqueur, Lime juice
  • Carpano Sour — Bourbon, Sweet vermouth, Lemon juice, Simple syrup, Egg white, Maraschino cherry
  • Scorched Earth — Reposado Tequila, Mezcal, Santa Maria al Monte, Peychaud's Bitters, Lime juice, Agave syrup, Ice
  • Jasper's Rum Punch — Jamaican rum, Bitters, Lime juice, Simple syrup, Cherry, Nutmeg

Diving Bell

1 1⁄2 oz Manzanilla sherry
1 1⁄2 oz Mezcal
1⁄4 oz Maraschino Liqueur
1⁄4 oz Water
1 twst Lemon peel (expressed and inserted)
Instructions

Assemble without adding ice and chill in the freezer before service. Serve up. Express twist.

YieldsDrink
Year
2016
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
From other users
  • Try
Similar cocktails
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The Reanimator

1 1⁄2 oz Amaro Nonino
1 1⁄2 oz Rye
1 twst Lemon peel
Instructions

Stir; strain; up; garnish.

Picture of The Reanimator
Craig Eliason
YieldsDrink
Authenticity
Authentic recipe
Creator
David Wondrich, New York, NY (USA)
Source reference

https://www.grappanonino.it/en/aperitifs-and-cocktails/the-reanimator/

Curator rating
Not yet rated
Average rating
3.5 stars
(14 ratings)
From other users
  • Nicer with high abv rye, chocolate bitters are good, too
  • Partner with Reanimator coffee somehow
  • Sweet. Almost tempted to squirt a little of the lemon juice in there along with the zest.
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  • No Loitering — Rye, Averna, Campari, Bitters, Lemon peel
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  • K.B.M. — Bourbon, Bitters, Amaro Meletti, Coffee liqueur, Orange peel
  • Cryptic Memo — Rye, Ramazzotti, Campari

The Reanimator is an interesting drink, with only two ingredients, aside from the garnish, which is for taste, more than color or prettiness. There was no suggestion as to the rye to use, so I chose WhistlePig (10 years) because it is a soft and mellow rye, with a distinctive taste. Another reason I chose WhistlePig is that I didn't want a rye, such as Rittenhouse, that would overwhelm the Amaro Nonino and spoil the drink. For those who don't like WhistlePig rye or can't afford it, I believe a brand of rye in the 80-90 proof range, such as Wild Turkey rye or Sazerac, will work well. The Reanimator is a superb evening drink, which will be quickly appreciated by rye drink lovers.

Beati Fumo di Nonino

1 1⁄2 oz Amaro Nonino
1⁄2 oz Islay Scotch, Laphroaig 10
1⁄2 oz Lemon juice
1⁄2 oz Honey syrup
Instructions

Shake; strain; up.

YieldsDrink
Authenticity
Unknown
Creator
Mike Ryan, Chicago IL (USA)
Source reference

http://www.grappanonino.it/en/cocktail/beati-fumo-di-nonino.html

Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
From other users
  • Penicillin variant
  • Made with Ardbeg 10 instead of Laphroig. An unconventional but rewarding direction to take Nonino.
  • Nonino is a wonderfull amaro, using it as a base in this well balanced cocktail is brillant! — ★★★★
  • Laphroaig is a newly acquired taste for me, and this is my favorite cocktail featuring it so far.
  • Well balanced; the other ingredients pull out some of the interesting minor notes from the Nonino.
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  • Esprit du Mezcalier — Mezcal, Aperol, Amaro Nonino, Grapefruit juice, Lime juice
  • Tobacco Road #1 — Mezcal, Cynar, Fino sherry, Peychaud's Bitters, Grapefruit peel, Salt
  • Smoke and Fears — Cynar, Islay Scotch, Wormwood bitters, Lemon juice

Un Poivron en Vacances (Mr Pepper on Holiday)

2 oz Barbados Rum, Mount Gay Eclipse Black
1⁄4 oz Allspice Dram, Bitter Truth
2⁄3 oz Orange juice
1⁄3 oz Mango juice
1⁄2 oz Lime juice
1⁄4 oz Passion fruit syrup, Monin
1 ds Bitters, Angostura
8 dr Hellfire Habanero Shrub, Bittermens
1 sli Yellow bell pepper
Instructions

Muddle yellow bell pepper with passion fruit syrup. Add other ingredients. Shake. Double strain. Serve in a coupe. Decorate with slice of bell pepper under an umbrella to protect it from the sun. ;-)

Notes

I used a premix of approx 2:1 orange:mango juice.
If you want stronger mango flavour, be my guest and change proportions.

History

The "winner" of the vegetable cocktails presentation I made in the bar. Not everybody liked the radish or fennel cocktails but this one was a hit.

Picture of Un Poivron en Vacances (Mr Pepper on Holiday)
YieldsDrink
Authenticity
Your original creation
Creator
Thierry Vandevelde
La 25ème Heure
Soignies, Belgium
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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  • Dark Desires — Venezuelan rum, Allspice Dram, Coffee liqueur, Passion fruit syrup, Lime juice, Lime
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PX Daiquiri

1 1⁄2 oz Rhum Agricole, Damoiseau Blanc
3⁄4 oz Pedro Ximénez Sherry, Gonzalez Byass Nectar
3⁄4 oz Lime juice
1 pn Nutmeg (as garnish)
Instructions

Shake; strain; coupe; garnish.

Picture of PX Daiquiri
YieldsDrink
Authenticity
Authentic recipe
Creator
Chantal Tseng, Mockingbird Hill, Washington DC (USA)
Source reference

http://punchdrink.com/recipes/px-daiquiri/

Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
From other users
  • A 'tweener between bright, refreshing drinks and dark, moody ones, that winds up not quite satisfying as either. — ★★★
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La Plante de la Lune (Plant of the Moon)

1 bsp Apricot jam
1 1⁄2 oz Bourbon
3⁄4 oz Chardonnay
1⁄2 oz Sea Buckthorn liqueur, Distillerie de Biercée
1⁄2 oz Lemon juice
3 ds Bitters, Bitter Truth Celery
6 dr Celery bitters, Bittermens Orchard Street Celery Shrub
Instructions

Dissolve apricot jam in Chardonnay. Add other ingredients. Shake, stir & strain. Serve in a coupe. Garnish with star anise.

History

Celery was known as "Selenon" or "Plant of the Moon" during Antiquity. This cocktail was created as part of a "vegetable cocktails" presentation.

Picture of La Plante de la Lune (Plant of the Moon)
YieldsDrink
Authenticity
Your original creation
Creator
Thierry Vandevelde
La 25ème Heure
Soignies, Belgium
Curator rating
Not yet rated
Average rating
Not yet rated
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Sun Stealer

2 oz Gin
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Crème de Cacao
1⁄4 oz Fernet Branca
1 ds Orange bitters
1 twst Lemon peel
Instructions

Stir with ice. Strain into chilled coup. Express lemon twist, and garnish if desired.

YieldsDrink
Authenticity
Authentic recipe
Creator
Henry Prendergast, Analogue, Chicago
Source reference

http://punchdrink.com/recipes/sun-stealer/

Curator rating
Not yet rated
Average rating
3.5 stars
(15 ratings)
From other users
  • Worth trying with rye. Gin is wasted on this one.
  • I like this as a Hanky Panky riff.
  • Nice Hanky Panky variant, and I think,with the richness of cacao, an improvement. OK to sub dark creme de cacao (all I had) since the sweet vermouth and fenet also add color. — ★★★★
  • honey, subtle bitterness, incredibly smooth
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Tried this with rye subbed for the gin (because when I taste a gin drink I like, my first thought usually is "I bet this would be better with whiskey"). Also very good.

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