Halekulani Cocktail

1 1⁄2 oz Bourbon
1⁄2 oz Lemon juice
1⁄2 oz Orange juice
1⁄2 oz Pineapple juice
1⁄4 oz Demerara syrup
1⁄2 bsp Grenadine
1 ds Bitters, Angostura
Instructions

Shake with ice and double strain into a chilled coupe. Garnish with an edible orchid.

Yields Drink
Year
1930
Authenticity
Altered recipe
Creator
House Without a Key lounge, Halekulani Hotel, Waikiki Beach
Source reference

Smuggler's Cove book, p.61

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Delicious starter for folks who don't lean toward brown liquor.
  • Good but quite simple, tastes like bourbon with a bunch of juices — ★★★
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beepbeep commented on 6/09/2020:

Just a heads up that Smuggler's Cove p.61 lists the grenadine spec as 0.5 tsp and not 0.5 oz. Makes a big difference in the outcome ;)

lesliec commented on 6/09/2020:

Curated per user comment - Grenadine amount is bsp, not oz.

Kerala

5 Cardamom
1 oz Trinidad rum, Scarlet Ibis
1 oz Bourbon, Buffalo Trace
1⁄2 oz Pineapple juice
1⁄2 oz Lemon juice
1⁄2 oz Cane syrup
1 ds Bitters, Angostura
1 ds Peychaud's Bitters
Instructions

Gently muddle the cardamom pods, add the other ingredients. Shake with ice, double strain into a coupe. No garnish.

History

Quite similar to Punky Monkey cocktail but with more cardamom, cane syrup instead of agave syrup, and a lower proof bourbon.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Joaquin Simo, Death & Co, NYC
Source reference

Death & Co cocktail book, p. 172

Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • This is good, but I don't taste that much.
  • Very nice. The cardamom is subtle and works really well with the pineapple. Excellent summer/hot weather drink.
  • Well balanced, summery. Used cardamom bitters instead of pods.
  • Tart with just a hint of the cardamom. Quite nice! An excellent summer tipple.
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shadowkirby commented on 5/28/2022:

Like a cardamom whisky sour - excellent. Used pineapple rum.

Rhubarb and Roses

2 oz Bourbon, Four Roses
1 oz Amaro Montenegro
1 oz Rhubarb syrup
2 ds Rhubarb bitters
4 sli Rhubarb
Instructions

Shaken and pour into chilled highball, garnish with thinly sliced, macerated rhubarb

Notes

To make the rhubarb syrup, 3 cups thinly sliced (across the grain) rhubarb, tossed with an equal amount of granulated or superfine sugar, after one hour, press down on rhubarb with a slotted spoon or masher to help release juice, cover and refrigerate for at least 4 hours, strain.

Picture of Rhubarb and Roses
Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Heidi S., Alameda, CA
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Nice. Used IKEA rhubarb cordial (40% rhubarb) and buffalo trace. Try with fancier bourbon. — ★★★
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plandll commented on 1/11/2021:

I substituted Giffard Rhubarb Liqueur in place of the rhubarb syrup, using the same amount. Worked well.

Alta California

2 oz Tequila, Siembra Azul Blanco
3⁄4 oz Bianco Vermouth, Dolin
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄4 t Cinnamon syrup
Instructions

Stir, up. No garnish.

Notes

I'm slowly testing a bunch of drinks from this book, and entering them here. Batting about .500.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Alex Day
Source reference

Death & Co., Modern Classic Cocktails

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Subbed Bornholmer Dram Sevablødda (a very sweet/strong cinnamon liquor) for cinnamon syrup.
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Major Blunt

1 1⁄2 oz Blended Scotch
1 oz Sweet vermouth, Martini & Rossi
1⁄2 oz Jamaican rum
2 ds Orange bitters
Instructions

"Combine in rocks glass. ... Add ice, stir, and if garnish isn't too frou-frouy twist a swatch of orange peel over the top and drop it in."

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
David Wondrich
Source reference

https://twitter.com/SirPatStew/status/635221277280763904

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Used Monkey Shoulder blended malt Scotch whiskey, Appleton V/X rum, Dolin sweet vermouth, and 1 oz each of Reagan 6 and Angostura Orange bitters. 4 stars
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asameshimae commented on 1/11/2019:

Made something like this with same quantities bourbon, Old Monk, Punt e Mes, ango and whiskied cherry (called it a Monkhattan). Was delicious. Can see it being less sweet with scotch.

Mizu de Beber

2 1⁄2 oz Dry vermouth
1⁄2 oz Yuzu Sake
1 Candied ginger (as garnish)
Instructions

Stir, strain, up, garnish with a candied ginger on a bamboo skewer.

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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Sons of Cain

1 oz Shochu, Beni Otome Sesame Shochu
3⁄4 oz Aquavit
3⁄4 oz Reposado Tequila
1⁄2 oz Lemon juice
1⁄2 oz Yuzu syrup (1/2 oz simple syrup + 1 ds yuzu juice)
Instructions

Shake, strain in a DOF over one big rock, garnish with three black sesame seeds atop the rock.

Notes

This drink is built around the sesame shochu—another style of shochu won't necessarily work.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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The Quick Brown Fox

1 1⁄2 oz Rye
1 1⁄2 oz Mezcal (joven)
1 ds Bitters, Bittermens Xocolatl Mole (heavy dash)
1 ds Orange bitters (heavy dash)
Instructions

Stir with a big rock.

History

Invented for MxMo CXI, "Drink Nerdy." The concept behind the drink is that the recipe, "Equal parts rye whiskey & mezcal joven; dash each of orange & xocolatl bitters," is a pangram (a phrase that uses every letter of the alphabet).

Picture of The Quick Brown Fox
Craig Eliason
Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Craig Eliason, St. Paul, Minnesota (USA)
Source reference

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

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Waste of mezcal.
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yarm commented on 2/27/2022:

Is the recipe missing a sugar source like agave nectar, simple, or dem?

Craig E commented on 2/27/2022:

It's listed as intended, drunk like a whiskey you'd sip; mezcal often reads "sweet" to my palate. But I'd certainly be open to experiments with a sweetener to bring it over to an Old-Fashioned template. That may well make a better drink. Just didn't need it to complete the pangram! :-)

Autumn Negroni

2 oz Gin, Beefeater
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Cynar
1⁄2 oz Campari
1⁄4 oz Fernet Branca
1 ds Orange bitters, Angostura
1 ds Peychaud's Bitters
1 twst Orange peel
Instructions

Stirred, up

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
The Violet Hour, Chicago, IL
Source reference

https://drinksanddrinking.com/2012/02/26/autumn-negroni/

Curator rating
Not yet rated
Average rating
4.5 stars
(64 ratings)
From other users
  • Linda likes
  • It's very smooth. Probably better than the original. Is it worth all the extra effort? ¯\_(ツ)_/¯
  • Dialed back the gin to 1 3/4 and kept the rest the same. Really nice depth of flavors — ★★★★★
  • BORDIGA OCCITAN GIN used gin heavy, but balanced — ★★★★★
  • This is really tasty. I plan to play with the ingredients a bit to find some other great combinations. Thanks for posting this!
  • Despite the hype, a negroni is a very good drink and this is a just about the best Negroni. My only nit is that the drink itself is big (4oz before stirring)!
  • 1/25/20: Great use of Carpano Antica. Just aged this drink in a 2 L barrel for 2.5 weeks and it was amazing.
  • Delicious. No Trumpery here...
  • Another winner from the Violet Hour. Very similar to Eyore's Requiem. — ★★★★★
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MOJO1229 commented on 9/16/2016:

 

I'm surprised there have not been any comments about the "Autumn Negroni," given a 5 rating by four raters. That says something about the drink--namely that those who enjoy a Negroni style cocktail will surly enjoy this drink. The gin, along with the Campari, and the Fernet-Branca control where this drink is going. I, personally, enjoy Negroni-style drinks, and this drink is no exception. I rated it a 4, but with a little arm twisting, I'd jack it up to 4.5. Personally, I love this drink.

Adventuresome drinkers will, I believe, also find this an enjoyable cocktail, as long as they understand the effects of Campari and Fernet-Branca on a cocktail. Put your toes into the water, and give it a try! You have, I believe, more to gain than to lose. Enjoy but drink responsibly!

 

J.S-g. commented on 9/17/2016:

Excellent. A very nice Negroni, indeed! 

happyrobot commented on 10/29/2016:

Nice end of summer cocktail.

I kept thinking that I wanted to work in an apple note somehow as well - for autumn. Apart from eating apple slices as we drank this. 

drinkingandthinking commented on 8/14/2018:

I don't get all the 5 star ratings. I mean, it's a well crafted Negroni, and it's carefully balanced drink and all, but I just don't see it as an all encompassing 5 star cocktail. Full disclosure: I hate gin, so maybe it's a 4 star for everyone else...

chadwilcomb commented on 10/07/2021:

A great one to batch up, given all the ingredients. Delicious drink the whole year round!

Peas & Qs

2 oz Gin (sugarsnap pea and mint infused)
2 oz Tonic water (to top)
1 spg Mint (as garnish)
Instructions

In an ice-filled highball, combine and garnish.

Notes

Infusing the gin: Break a cup of sugar snap peas in half. Combine with a small handful of mint and a bottle of gin (original recipe suggests Bombay Sapphire). Refrigerate for 24 hours and strain.

Yields Drink
Year
2015
Authenticity
Altered recipe
Creator
Rich Woods, Duck & Waffle, London (UK)
Source reference

https://www.theguardian.com/lifeandstyle/2015/aug/14/peas-and-qs-cockta…

Curator rating
Not yet rated
Average rating
Not yet rated
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