Esquivel

1 oz Haitian Rum, Barbancourt 8
1⁄2 oz Jamaican rum, Smith & Cross
1⁄2 oz Virgin Islands Rum, Cruzan Blackstrap
1 ds Allspice Dram
3⁄4 oz Lime juice
3⁄4 oz Demerara syrup (1:1)
1 ds Bitters, Angostura
1 pn Nutmeg (as garnish)
Instructions

Whir with 12 oz pebble ice in a cocktail mixer and pour unstrained into a serving glass. Alternatively, whip shake with a few ice pebbles, pour, and top with more pebble ice. Garnish with freshly grated nutmeg and serve with straw.

Notes

A Planter's Punch made using my house black rum blend made in tribute to the king of space age bachelor pad music.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Source reference

https://www.youtube.com/watch?v=wVnD5Y2G97A

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Quite good, maybe 4+
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Rum & Cola (Blacktail)

1 oz Puerto Rican Rum, Bacardi Facundo NEO
4 oz Champagne
1⁄2 t Fernet Branca
3⁄4 oz Cola syrup
1 ds Bitters, Dr Adam Elmegirab's Orinoco Bitters
Instructions

Build over big chunks of ice in a DOF glass and stir. Garnish with fresh grated lemon zest.

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Blacktail, NYC.
Source reference

Dr Adam Elmegirab via Facebook

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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hypoxic_ commented on 2/06/2022:

Didn't have cola syrup, but Ramazzotti subbed in quite nicely!

Roysty Nail

1 oz Blended Scotch
1 oz Islay Scotch
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Drambuie
2 ds Bitters, Angostura
1 twst Lemon peel (as garnish)
1 Brandied cherry (as garnish)
Instructions

Stir; strain; up; garnish.

Notes

A mashup of a Rob Roy and a Rusty Nail. The proportions of the Scotch base may be altered according to the desire for smokiness.

History

Created for MxMo CXII: Mashups (October 2016). Version 2 splits the Scotch base with Islay, and specifies Punt e Mes as the vermouth.

Picture of Roysty Nail
Craig Eliason
Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, MN (USA)
Source reference

https://forums.egullet.org/topic/153512-drinks-2016-part-1/?do=findComm…

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • V. 2 marginally more interesting, still quite accessible. Used Famous Grouse and Bowmore Legend.
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MOJO1229 commented on 10/23/2016:

I just had to try the "Roysty Nail:" A Rob Roy is one of my favorite before dinner drinks, and a Rusty Nail is one of my favorite evening cocktails. I must say that I was somewhat surprised how easily the drink went down--very smooth, no burn. On the downside, there was no outstanding notes or flavors, save from the Drambuie. For the blended Scotch I used Famous Grouse and for the Sweet Vermouth I used Antica Formula. I thought for sure the resulting drink would have more distictive notes given the sweet vermouth and Scotch, but I think the Drambuie overwhelms the other ingredients. As is, I rate the "Roysty Nail" between 3.0-3.5.

I'm going to make this cocktail again, but using different ingredients: (1) I may use a single malt Scotch so that it is more pronounced, (2) one person wondered if Punt e Mes might work for the sweet vermouth, so I will try it, and (3) I read on the Internet that Cocchi Americano can be used in place of a sweet vermouth. Finally, there is always Cinzano Rosso, which has a pronounced fruity flavor, which may overcome the blandness of the drink.

With some experimentation, I may get this drink into the 4.0 range, but for now, the Roysty Nail is a pleasant but somewhat bland drink, that has the potential to be a much better and more satisfying cocktail than it currently is.

Craig E commented on 10/25/2016:

Mojo, thanks for trying it out. Your take on it matches mine, so I made some alterations above which improve it some. Even still, its virtues are smoothness and accessibility rather than excitement and daring. 

(For the record, the original recipe was 2 oz blended Scotch, 1/2 oz sweet vermouth, 1/2 oz Drambuie, 2 dashes bitters, lemon twist and brandied cherry.)

Linie in the Wild

1 oz Aquavit, Linie
1 oz Rye, Wild Turkey 101
1 oz Lime juice
3⁄4 oz Orgeat
1⁄2 oz Pineapple juice
1⁄4 oz Becherovka
1 ds Bitters, Fee Brothers Whiskey Barrel Aged
1 ds Bitters, Angostura
1 spg Mint (As garnish)
Instructions

Short shake with a few pieces of ice and strain over crushed ice in a Collins glass. Add the garnish and a straw.

Notes

I used homemade Orgeat, so adjust accordingly depending on the brand you are using.

Picture of Linie in the Wild
Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Fransos
Curator rating
Not yet rated
Average rating
4.5 stars
(6 ratings)
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Just in Thyme

1 1⁄2 oz Light rum (Diplomatico Blanco Reserva)
1 1⁄2 oz Pineapple juice (Fresh)
2 t Thyme syrup
1⁄2 oz Bénédictine
2⁄3 oz Lime juice
2 ds Peychaud's Bitters
1 Lemon peel (as garnish)
1 Star anise (as garnish)
Instructions

Shake with ice, double strain into a coupe, squeeze the lemon twist over the drink and discard, garnish with the star anise

History

Winner of the Diplomatico World Tournament 2015

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Sai Charan Hamsala (New Zeland)
Source reference

http://www.rondiplomatico.com/cocktails-signature/2015/sai-charan-hamsa…

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Todo.
  • Excellent easy to drink cocktail, perfectly balanced with herbal and spiced notes. — ★★★★★
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Saviour Machine

1 oz Jamaican rum, Appleton 12
3⁄4 oz Guyanan rum, Lemon Hart 151
1⁄2 oz Gin, Tanqueray
3⁄4 oz Lime juice
1⁄2 oz Pineapple juice
1⁄2 oz Cinnamon syrup
1⁄4 oz Ginger syrup
1 ds Bitters, Dr Adam Elmegirab's Orinoco Bitters
1 wdg Lime (As garnish)
Instructions

Shake. Coupe. Add the garnish.

Notes

Spicy and rich Daiquiri variation. The gin adds an interesting herbal layer. Other aromatic Bitters can be used instead of Orinoco. Feel free.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Fransos.
Curator rating
Not yet rated
Average rating
Not yet rated
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Little Wonder

2 oz Cynar
1⁄2 oz Gin
3⁄4 oz Lime juice
3⁄4 oz Pineapple juice
1⁄2 oz Simple syrup (Slightly fat.)
1 ds Bitters, Angostura
Instructions

Shake. Up. No garnish.

Notes

A high proof gin is recommended. Amount of simple needed depends on the tartness of your pineapple juice and personal preference. Adjust accordingly.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Fransos
Curator rating
Not yet rated
Average rating
Not yet rated
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Stone Roses

3⁄4 oz Gin
3⁄4 oz Light rum
1⁄4 oz Dry apricot brandy
1⁄4 oz Pisco
1⁄4 oz Rose liqueur
1⁄4 oz Grapefruit liqueur
3⁄4 oz Lemon juice
1⁄2 oz Grenadine
2 ds Peychaud's Bitters
Instructions

Shake, strain, up.

Yields Drink
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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President of Vice

1 3⁄4 oz Añejo rum (blend of pot and column stills)
1⁄4 oz Dry apricot brandy
1⁄2 oz Bianco Vermouth
1⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄4 oz Amontillado Sherry
1 bsp Orange flower syrup
2 ds Peychaud's Bitters
1 ds Orange bitters
1 twst Orange peel (as garnish)
Instructions

Stir, strain, up, twist.

Notes

Originally pre-diluted and bottled, but good à la minute as well.

History

A Presidente variation based on my research into additives and flavorings common in early Cuban-style rums, plus more than one flight of fancy.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Calibogus (Smuggler's Cove)

1 1⁄4 oz Añejo rum (blend of column and pot still)
3⁄4 oz Zirbenz Stone Pine Liqueur
3⁄4 oz Molasses syrup
1⁄4 oz Lime juice
1 dr Spruce Beer (extract)
3 oz Seltzer water
Instructions

Shake and strain over the soda in a Collins or highball glass, and garnish with a swizzle stick.

Notes

Molasses syrup: bring two cups of water to a boil and stir in four cups of granulated sugar until dissolved. Add four ounces Bree Rabbit Mild molasses and stir. Let cool, seal, and refrigerate.

History

Addapted from a traditional mixture of spruce beer, rum, and molasses popular in colonial American taverns.

Yields Drink
Authenticity
Altered recipe
Creator
Smuggler's Cove, San Francisco, CA.
Source reference

Smuggler's Cove, p. 167.

Curator rating
Not yet rated
Average rating
Not yet rated
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