Good Day Sunshine

1 1⁄2 oz Grapefruit Vodka, Deep Eddy Ruby Red
3⁄4 oz Campari
1⁄2 oz Pineapple syrup
1 ds Citrus Bitters (See note)
3 oz Soda water
1 twst Grapefruit peel
Instructions

Build over ice, top with soda, stir gently & garnish

Notes

I use Hella Ginger Lemon Bitters, but any other citrusy flavor should work fine. An additional dash of Ango alters the profile, but is also delicious.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Christopher Bevins, Dallas TX
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Gail Collins

1 1⁄4 oz Mezcal, Del Maguey Vida
3⁄4 oz Sloe gin, Plymouth
1⁄2 oz Maraschino Liqueur
1⁄2 oz Lemon juice
1 ds Orange bitters, Angostura Orange
2 oz Soda water
1 twst Lemon peel (as garnish)
Instructions

Shake all but soda, strain, collins glass, top, gentle stir, garnish, straw

Notes

Poster's note: Also makes an excellent short drink without the soda.

History

Created to honor New York Times op-ed columnist Gail Collins

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Misty Kalofen, Brick and Mortar, Cambridge, MA
Source reference

Drink & Tell: A Boston Cocktail Book, Frederic Yarm, p80

Curator rating
4 stars
Average rating
3.5 stars
(11 ratings)
From other users
  • Not especially good, but probably held back by my cheapo sloe gin.
  • Made without soda. Interesting but powerfully flavored. Might benefit from either a long stir or a small touch of soda. — ★★★★
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Rainy Night

2 oz Old Tom Gin
3⁄4 oz Crème de Violette
3⁄4 oz Campari
3 lf Basil
6 lf Mint
1 wdg Orange
Instructions

Muddle basil, mint, and a wedge or thick (1/4") slice of orange. Add gin, creme de violette, and campari and shake very well with lots of ice. Strain and serve up or over one large ice cube.

Notes

If you don't like how sweet Creme de Violette can be, and you don't like how bitter Campari can be, just mix them together! The layers of flavor in this drink are great.

Yields Drink
Year
2016
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Seems a little sweet—maybe 1/4 large orange was too much? Also, a LOT of Creme de Violette. — ★★★★
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drinkingandthinking commented on 8/25/2022:

mint seems out of place and campari with Creme de Violette don't work so well together. Added 1/4 Aperol and it was better. Maybe less violette as well?

Shrunken Skull

1 oz Lime juice
1 oz Grenadine
1 oz Gold rum
1 oz Demerara Rum
Instructions

Shake with ice. Pour unstrained into tiki mug.

Yields Drink
Authenticity
Authentic recipe
Source reference

Beachbum Berry Remixed

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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Jade Monkey

1 1⁄2 oz Cachaça, Avúa Amburana
1⁄2 oz Oat Whiskey, High West Silver Whiskey
3⁄4 oz Honey syrup (1:1)
1⁄2 oz Lime juice
1⁄4 oz Crème de Banane, Giffard
3 dr McCormick Buko Pandan Extract
2 ds Peychaud's Bitters (as garnish)
Instructions

Whip shake with a few pebbles, and then pour unstrained into something tall, pretty, and clear. Top with pebble ice, garnish, and serve with straw.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
S.W. and Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Belle Epoque

1 oz Dry vermouth
1 oz Kirschwasser
3⁄4 oz Lemon juice
3⁄4 oz Strawberry syrup (strawberry-basil-tomato syrup)
1⁄2 oz Egg white
Instructions

Shake, dry shake, strain, serve in a Nick & Nora glass. Garnish with a whole strawberry, sliced so it rests on the rim.

Notes

Strawberry-basil-tomato syrup: make an oleo saccharum by steeping fresh chopped strawberries and basil in sugar overnight, and then add fresh tomato juice (an equal amount by weight to the sugar) to the mix, stir, and strain off the solids. Depending on the acidity of your tomato juice you may want to adjust the balancd of the drink.

Yields Drink
Year
2016
Authenticity
Unknown
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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Martinez (Death & Co)

1 1⁄2 oz Old Tom Gin, Hayman's
1⁄2 oz Old Tom Gin, Ransom
1⁄2 oz Sweet vermouth, Dolin
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 t Maraschino Liqueur, Luxardo
1⁄2 t Kirschwasser, Massenez Kirschwasser Vieux
1 ds Orange bitters
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, Nick & Nora, twist.

Notes

D&Co's house orange bitters are an equal parts blend of Fee's, Regan's, and Angostura orange.

Yields Drink
Authenticity
Altered recipe
Creator
Death & Co, NYC.
Source reference

Death & Co: Modern Classic Cocktails, p. 145.

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • MUST TRY
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Pico de Orizaba

1 1⁄2 oz Reposado Tequila, Siembra Azul Reposado (Used the 10th anniversary addition)
3⁄4 oz Cappelletti Aperitivo
1⁄4 oz Dry vermouth, Dolin
1⁄4 oz Aromatized wine, Cocchi Americano
2 ds Bitters, Bittermens Xocolatl Mole
Instructions

Stir, strain into coupe, grapefruit twist

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Steve Bumgarner
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Arette Reposado gives great spice notes to echo the bitters; plays with Cappelletti’s vanilla note.
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Bread & Circuses

1 oz Genever
1 oz Blanco tequila
1⁄2 oz Lemon juice
1⁄2 oz Orgeat (pistachio)
1⁄4 oz Ginger syrup (spicy)
3 dr Rose water
Instructions

Shake, strain, rocks.

Notes

A sophisticated sour that suggests the flavors of a grown-up Turkish Delight.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
4 stars
Average rating
4 stars
(2 ratings)
From other users
  • Subbed curry-leaf syrup for pistachio orgeat. Sweet and delicious. The Turkish delight is there. — ★★★★
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