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)
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
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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  • Lion's Mane — Bourbon, Sweet vermouth, Dry vermouth, Bitters, Lime juice, Honey syrup, Donn's Spices #2
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Sun Stealer

Instructions

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

YieldsDrink
Authenticity
Authentic recipe
Creator
Henry Prendergast, Analogue, Chicago
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
Similar cocktails
  • Want it dry? — Gin, Bigallet China-China, Falernum, Galliano, Amaretto, Orange flower water
  • Arborist — Gin, Sweet vermouth, Dry vermouth, Nocino
  • Wintery Mix — Gin, Orange chocolate liqueur, Bitters, Absinthe
  • 69 Holland — Gin, Genever, Amaro Meletti, Amontillado Sherry, Peach bitters, Grapefruit peel
  • Bye Bye Bellingham — Gin, Nocino, Ramazzotti, Orange bitters

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.


Boo Radley

2 oz Bourbon
3⁄4 oz Cynar
1 twst Orange peel
1 twst Lemon peel
Instructions

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

YieldsDrink
Authenticity
Authentic recipe
Creator
Chris Hannah, French 75, New Orleans, LA
Curator rating
Not yet rated
Average rating
3.5 stars
(14 ratings)
From other users
  • Works with Rye, also.
  • A touch sweet for me, but I do like the cherry/whiskey combo.
  • Try
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The Long Kiss Goodnight

1 oz Rye
1⁄2 oz Averna
1⁄2 oz Fernet Branca
1⁄2 oz Campari
1⁄2 oz Herbal liqueur, Green Chartreuse
5 dr Orange cream citrate, Bittermens
1 twst Orange peel (Garnish - flamed)
1 rinse Scotch, Compass Box (Peated Scotch is specified)
Instructions

Stir on ice until well-chilled. Rinse a chillled cocktail glass with peated scotch (e.g. Compass Box Peat Monster). Strain into the glass, garnish with a flamed orange twist.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Nick
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • This complex solution yields a palatable result. I made one of these, once. I did not have Boston Bittahs, but substituted Fee's Grapefruit Bitters.
Similar cocktails

Had this while enjoying scallops and brussel sprouts. Kept amusing my tongue in great watsy


Trouble in Paradise

1 oz Bourbon
1 oz Campari
1⁄2 oz Honey syrup (2:1)
3⁄4 oz Lemon juice
2 spg Basil
Instructions

Add bourbon, Campari, citrus juices, honey syrup, two grinds of black pepper, and one sprig of basil to mixing tin; shake and strain into an ice-filled rocks glass. Garnish with the second basil sprig.

YieldsDrink
Year
2014
Authenticity
Authentic recipe
Creator
Isaac Shumway, Tosca, SF
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
Similar cocktails

Curated to add honey syrup which was missing from the recipe.


Frosé (melon)

3 1⁄2 oz Rosé wine, Schloss Gobelsburg Cistercien Rosé
1 oz Cappelletti Aperitivo
1 oz Aromatized wine, Cocchi Americano Rosa
1 oz Cantaloupe purée
1⁄2 oz Lemon syrup (oleo saccharum)
4 oz Crushed ice (or water, if running through an iced drink machine)
Instructions

Blend, or, alternatively, shake with crushed ice; pour without straining.

Notes

Works well with fresh OJ in place of the cantaloupe—somehow still melon-y.

YieldsDrink
Year
2016
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Pinky Ring — Pineau des Charentes, Dry vermouth, Herbal liqueur, Orange bitters
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  • Italian mime — Rhum Agricole, Aromatized wine, Sherry, Orange bitters, Select Aperitivo

License To Drive

1 oz Cappelletti Aperitivo
1 oz Sherry (Amontillado or Oloroso)
Instructions

Combine all ingredients, add ice and stir. Strain into cocktail coupe and serve up.

Notes

2 dashes of 50/50 Bitters! Half Regans Orange Bitters and half Fee Brothers Orange Bitters.

History

This cocktail was reverse engineered from the 12th edition of Clever Koi's cocktail menu in uptown Phoenix. Recently confirmed when a "Cocktail Academy" event was held at the bar where the masterfully talented staff shared their secrets.

YieldsDrink
Year
2015
Authenticity
Authentic recipe
Creator
Joshua James at Clever Koi in Phoenix
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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  • B2C2 — Brut Champagne, Cognac VSOP, Bénédictine, Triple sec

Bourbon: Tasting the Good Stuff, Neat

This is the eighth installment in a series on Bourbon by Zach Pearson. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.

Old Fitzgerald Bonded Bourbon

(100 proof) DSP #1 – Bernheim, bottled DSP 31 – Heaven Hill, bottled 2013? $16

Golden amber color. Candy floss, honey and golden citrus on the nose, not sharp. Typical cream of wheat/plaster of Paris sweetness as well. Oily and slightly viscous, with alcohol burn fading into maple and corn sweetness at first, then more citrus and dusty-wheaty notes. The empty glass smells like bananas. Incredible value, if you like wheat Bourbons and can find it.

Very Old Fitzgerald 12 Year Bourbon

(90 proof), bottled 2009? $30

Moderate amber in color. Creamy nose, vanilla and marzipan, old furniture finish. The decrease is alcohol is evident, but there’s a drag of wood tannins across the front of the palate that takes a moment to turn from furniture shop (e.g. good wood aromatized by hot metal) to the cream of wheat sweetness. There’s some ornamentation of green spicy notes that must be from the wood, and this just feels heavier and more contemplative.

Old Weller Antique Bourbon

(107 proof) $26.50

Bourbon: Finding the Good Stuff

This is the seventh in a series on Bourbon by Zach Pearson. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.

So look… this doesn't work in Oregon. The best thing to do here is to keep an eye on the Next Month Price Change list, and find things that you want that are going way down in price. Most recently, this was the infamous Laphroaig 10 for $20.25, but about a year ago, A. de Fussigny Tres Vielle Cognac dropped from $220 to $100 a bottle, and if you know that it’s a 50 year old Cognac that hasn’t been made in 10-15 years… well, let’s just say it was worth the drive to Eugene to pick up two bottles.

It also doesn’t work in Washington, which is too new at the private liquor sales game to have dusty old bottles lying around. There’s a lot of clean, bright new liquor stores and some helpful people, but taxes being what they are up there… I’d just avoid wasting a lot of time looking in Washington for liquor.