Captain Anne Bonnie

1 1⁄2 oz Añejo rum
1⁄2 oz Lime juice
1 sli Nectarine
1⁄4 oz Cynar
1 oz Peach liqueur, Combier
Instructions

Muddle nectarine in a shaker. Add rum, lime, Cynar, and peach liqueur, then add ice. Shake, double-strain into a chilled cocktail glass.

Notes

Double strain necessary to catch all that muddled nectarine! These recipes with muddled fruit work much better with a Boston Shaker and a Hawthorne strainer, with a wide spring, and a mesh strainer below as you pour into the glass. A capped cocktail strainer will definitely clog.

Picture of Captain Anne Bonnie
Yields Drink
Authenticity
Unknown
Creator
Back 40 West / New York
Source reference

Serious Eats: http://www.seriouseats.com/recipes/2012/08/captain-anne-bonnie-nectarin…

Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
From other users
  • Very peachy, very tasty. Dark stone fruit is right
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Spring Rose

1 1⁄2 oz Gin, CH Distillery ("Key" gin)
1 oz Rhubarb syrup (2:1 simple syrup cooked on stovetop with 8 oz rhubarb)
1⁄2 oz Lime juice
4 lf Basil
1 lf Basil (ganish)
Instructions

Muddle 4 leaves basil slightly, add gin, lime and rhubarb in mixing glass. Stir with ice, strain into up glass. Garnish with smacked basil leaves.

Notes

Has a beautiful light pink color, a nice balance of sweet and tart.

History

Made this up with stuff I had growing - worked great!

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Mike Janowski, enthusiast
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Sweet (suprisingly not too sweet - although I used 1:1 syrup), soft and a very pretty drink with a light pink color and the basil garnish. Would be a crowd pleaser.
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Navy Fizz

1 1⁄2 oz Gin
1 sli Nectarine
2 spg Rosemary (one to muddle w nectarine, one for garnish)
3⁄4 oz Campari
3⁄4 oz Simple syrup
3⁄4 oz Lemon juice
2 oz Soda water (to top)
Instructions

Muddle nectarine and rosemary with the simple, add remaining ingredients except soda. Shake, strain over fresh ice into a Collins glass, top with soda, garnish.

Notes

The result is a harmonious marriage of the nectarine and rosemary. The Campari and Gin add bitter and herbaceous notes, giving it backbone. Though the 3/4 simple may seem generous, the drink is definitely not overly sweet. NOTE: These recipes with muddled fruit work much better with a Boston Shaker and a four prong strainer, with a mesh strainer below as you pour into the glass. A capped cocktail strainer will clog.

Picture of Navy Fizz
Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Tom Macy, Back Forty, NYC
Source reference

http://www.seriouseats.com/recipes/2012/08/navy-fizz-nectarine-gin-camp…

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
From other users
  • refreshing, bright, citrus,
  • Delightful combination of sweet, bitter and herbaceous notes. Perfect refresher and great color to boot.
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  • Pixie Fingers — Gin, Tonic water, Lemon juice, Lime juice, Agave syrup, Rosemary, Lemon
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Zachary Pearson commented on 6/23/2017:

Curated this - rewrote instructions to avoid copyright. Thanks,  Zachary

Shawn C commented on 7/09/2023:

(Note: The original Serious Eats recipe calls for 1/2 of a nectarine cut into slices, rather than 1 slice.) Less flavor than expected based on the ingredients, but I only used a single slice of nectarine per the current posted recipe. Pleasant, with some rosemary and mild Campari bitterness, but lacking punch. Not sweet, not sour.

Arrackiri

1 oz Batavia Arrack
1 oz Lime juice
1⁄2 oz Agave syrup
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Mezcal
5 ds Bird's eye chile tincture
1 sli Cucumber (as garnish)
Instructions

Shake with ice, strain into a chilled coupe, garnish

Yields Drink
Authenticity
Authentic recipe
Creator
Damien Aries, Experimental Cocktail Club, Lower East Side, NYC
Source reference

Experimental Cocktail Book, p 137

Curator rating
Not yet rated
Average rating
5 stars
(8 ratings)
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  • Arracknaphobia — Jamaican rum, Batavia Arrack, Bitters, Clove tincture, Lime juice, Honey syrup
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Strawberry Contessa

2 oz Gin, Plymouth (black peppercorn infused)
1⁄2 oz Amaro, Cappelletti Sfumato Rabarbaro
1⁄2 oz Honey syrup
1⁄2 oz Lemon juice
1 Strawberry (muddled)
Instructions

Remove the top from a strawberry, cut into quarters and muddle in a mixing tin / glass. Add the remaining ingredients; ice, shake and fine strain into a chilled coupe. Garnish with a few quick twists of black peppercorn from a pepper mill, and a few atomizer spritzes of 25 year old Pedro Ximenez sherry vinegar (or other high quality balsamic vinegar).

Notes

For the black peppercorn infused gin, add a tablespoon of black peppercorns to a 750ml bottle of gin. Infuse for 24 hours, strain and re-bottle.

Yields Drink
Year
2017
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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The Gordon

1 1⁄2 oz Cachaça, Leblon
1⁄4 oz Maraschino Liqueur, Maraska
1⁄2 oz Grenadine
1⁄8 oz Lime juice
2 ds Bitters, Angostura
Instructions

Shake all ingredients with ice then strain into a frozen coupe glass.

Notes

I much prefer Cachaca rather than rum.

History

Today I was experimenting with a Chinese Cocktail. Instead of using rum, I used Cachaca.

THEN, my friend Mike said, "instead of triple sec, use 1/8 oz Lime Juice." A brilliant suggestion !!!

Yields Drink
Year
2017
Authenticity
Altered recipe
Creator
Mike Gordon
Source reference

The Chinese Cocktail I used as a basis:
http://www.drinksmixer.com/drink8866.html

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Sweet Tea-groni

3⁄4 oz Gin
3⁄4 oz Vodka, Deep Eddy Sweet Tea
3⁄4 oz Campari
3⁄4 oz Sweet vermouth, Cocchi Vermouth di Torino
1 twst Lemon peel (Garnish)
Instructions

Stir, strain, big rock. Twist & drop in.

Notes

This should NOT work as well as it does... Deep Eddy is a bit less sweet than other sweet tea vodkas.

History

A little too late for Negroni Week this year... Oh, well.

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Christopher Bevins, DFW, TX
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Missionary's Downfall (Don the Beachcomber)

1 oz Light rum, Flor de Caña Dry 4
1⁄2 oz Peach liqueur, Rothman & Winter
1 oz Honey syrup (Equal parts honey and hot water)
1⁄2 oz Lime juice
2 oz Pineapple (diced fresh fruit, will be pureed)
2 oz Mint (by volume, packed, will be pureed)
6 oz Crushed ice
1 spg Mint (garnish)
Instructions

Blend high-speed 20 seconds to finely chop pineapple and mint. Serve in a glass vessel to show off the colour, garnished with a spring of fresh mint and maybe a pineapple leaf.

History

Served in Don the Beachcomber's tiki restaurants in the 1940s. Recipe preserved by bartender Hank Riddle.

Picture of Missionary's Downfall (Don the Beachcomber)
Matt Hucke
Yields Drink
Year
1940
Authenticity
Authentic recipe
Creator
Don the Beachcomber
Source reference

Beachbum Berry Remixed

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • SC p39 version (called Aku Aku) is with 1oz lime, scant 1/2 2:1 demerara syrup - good tart - sweet balance — ★★★★
  • Pretty good for me.
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Tiquirí

1 oz Rum, Havana Club 7
1 oz Light rum, Plantation 3 Star
1 oz Lime juice
3⁄4 oz Vanilla syrup (see note)
1 sli Lime (dipped in cane sugar, for garnish)
Instructions

Shake with large ice cubes for at least 20 seconds. Pour entire contents of the shaker, pulp and all, into a mule mug. Garnish with a thin fresh lime wheel dipped in cane sugar. (Or double-strain into a chilled coupe, if you absolutely must — but this drink is meant to last for a while on a hot day, not look pretty.)

Notes

For the vanilla cane syrup, combine 2 cups of cane sugar with 1 cup of boiling water and one split vanilla bean, simmer for 15 min, strain into sterilized bottle while hot, add 1–2 teaspoons of vodka for longer shelf life.

History

A variant on the classical daiquirí, with some Tiki inspirations. The presentation is meant to allow for slow sipping on a hot day.

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Christian Thalmann
Source reference

Proportions based on Pietro Collina's Daiquirí: http://punchdrink.com/recipes/pietro-collinas-daiquiri/

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

3 lf Mint
2 oz Rum, Havana Club 7
3⁄4 oz Lemon juice
1⁄4 oz Triple sec, Cointreau
1⁄4 oz Licor 43
1⁄4 oz Allspice Dram, Bitter Truth
1 ds Bitters, Angostura
1 ds Bitters, Bitter Truth Creole
1 ds Peychaud's Bitters
Instructions

Build in Mojito style glass, add crushed ice & swizzle. Add more ice & top with bitters. Garnish with mint sprig.

History

I was sick of people ordering mojitos and wanted to offer something more complex that could appeal to them. I ended with this recipe which works quite well.

Yields Drink
Authenticity
Your original creation
Creator
Thierry Vandevelde
La 25ème Heure
Soignies
Belgium
Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • I love the concept - half mojito, half swizzle. I think it needs a bit of sweet.
  • A bit generic. Spicy and lemony. A little more sweetener of some kind wouldn't be out of place in this drink. — ★★★★
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