Pauraque

2 oz Rum, Plantation Stiggins' Fancy
1⁄2 oz Campari
3⁄4 oz Lime juice
1⁄4 oz Cane syrup, Sirop JM
1 sli Lime (wheel, as garnish)
Instructions

Shake, strain into a coupe, garnish.

YieldsDrink
Year
2016
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
4.5 stars
(10 ratings)
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Lost World

3⁄4 oz Coconut liqueur, Kalani
3⁄4 oz Gin
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Lime juice
Instructions

Shake all ingredients together and pour into a chilled coupe or similar.

Notes

The website calls this another take on the Last Word, but doesn't give it another name. Since everyone knows what a Last Word is, I don't want to call this that, but I'm not sure I should name it myself.

YieldsDrink
Authenticity
Unknown
Creator
Mike Ryan, head bartender, Sable Kitchen and Bar (Chicago, IL)
Source reference

https://www.thrillist.com/drink/nation/underrated-liquor-top-bartenders…

Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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  • Dover to Calais — Rum, Herbal liqueur, Peychaud's Bitters, Orgeat, Lime juice, Egg white
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  • Charterhouse — Oloroso sherry, Herbal liqueur, Lime juice, Simple syrup

I had no Green Chartreuse and made this with Benedictine instead. It was delicious.

The Commodore

1 1⁄2 oz Bourbon
1⁄2 oz Dark Crème de Cacao
1⁄2 oz Lemon juice
1 ds Grenadine
Instructions

Shake, coupe

YieldsDrink
Authenticity
Unknown
Creator
Jamie Boudreau, Canon, Seattle
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Isn't this recipe a Commodore #2? According to Martin Doudroffs index of cocktails there are several cocktails including Commodore in their name. Jamie Boudreau is cited as the creator of the recipe written here, but Doudroffs index refers to this book: Albert Stevens Crockett. Old Waldorf Bar Days. Aventine Press. 1931. p. 127.

The Bruja Smash

1 1⁄2 oz Blanco tequila
1 oz Strega
1⁄2 oz Lemon juice
7 ? Raspberry
7 lf Mint
Instructions

Shake all ingredients with crushed ice, dump into a tulip glass, garnish with a mint sprig

YieldsDrink
Authenticity
Authentic recipe
Creator
Andrew Bohrer
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Surprising and surprisingly great combination. Made with Anejo.
  • Subbed Yellow Chartreuse. Kinda felt like the shaking required to work over the raspberries also diluted the drink too much.
  • Try with 1 oz tequila, maybe reposado
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Queen City

2 oz Rye, George Dickel
3⁄4 oz Aromatized wine, Lillet Blanc
1⁄4 oz Amaro, Amaro di Angostura
12 dr Bitters, Bittermens Hopped Grapefruit
1 Grapefruit peel (garnish)
Instructions

Stir, strain, chilled coupe/cocktail. Expressed garnish and enjoy.

Notes

Seattle was known as "Queen City" during the late 60's and early 70's.

YieldsDrink
Year
2016
Authenticity
Your original creation
Creator
Scott Diaz, Seattle WA
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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Stiggins' Fancy Flip

1 oz Pineapple rum, Plantation Stiggins' Fancy
1 oz Rhum Agricole
1 oz Lime juice
1⁄2 oz Allspice Dram
1⁄2 oz Demerara syrup
1 Whole egg
Instructions

Dry shake and then shake with ice. Strain into fizz glass or coupe.

History

Modified version of PDT's "Coda", using Plantation Stiggins' Fancy to add a pineapple element without bringing sweetness.

Picture of Stiggins' Fancy Flip
YieldsDrink
Year
2015
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • This was yummy! I used half maple syrup and half orgeat instead of the demerara syrup
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  • Run Through The Jungle — Dark rum, Virgin Islands Rum, Coffee liqueur, Orange liqueur, Bitters, Lemon juice, Egg white, Demerara syrup
  • Coffee Cobbler — Venezuelan rum, Coffee liqueur, Orange liqueur, Simple syrup, Lemon juice
  • Mr. Bali Hai — Dark rum, Light rum, Coffee liqueur, Pineapple juice, Lemon juice, Simple syrup

I was looking for something to do with Stiggin's pineapple rum, and I'm very happy to have found this.

I also *just* happened to have some leftover demerara syrup from a previous cocktail session. 



I used st.george agricole, which gave this cocktail a funkier nose than probably intended, but it was a point of interest instead of a point against it. 

Overall, Stiggin's lends itself very well to this cocktail as it brightens the entire palette.

I'd thought a 1/2 oz of allspice was a bit excessive, but it worked well. Next time I'll try a little less allspice and see if the drink remains as tasty. 

 

Lucien's Brasileira

3⁄4 oz Genever, Bols
3⁄4 oz Aromatized wine, Lillet Rose
3⁄4 oz Luxardo Bitter
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Orgeat
1 rinse Jamaican rum, Smith & Cross
1 twst Grapefruit peel (as garnish)
Instructions

Stir, strain, up, twist.

YieldsDrink
Year
2016
Authenticity
Authentic recipe
Creator
Sandy Jose Nunez, Middle Branch, NYC.
Source reference

via Facebook/in person.

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Love this.
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  • Giovanni Pompelmo — Genever, Aperol, Aromatized wine, Grapefruit bitters, Seltzer water, Grapefruit peel
  • Endless Summer — Gin, Bianco Vermouth, Campari, Black pepper tincture, Watermelon juice, Salt
  • Unusual Negroni — Aperol, Aromatized wine, Gin

Susurrus

2 oz Calvados, Boulard (VSOP)
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup
2 ds Bitters, Fee Brothers Old Fashion
2 oz Hard cider (dry)
Instructions

Shake the first four ingredients with ice and strain into a chilled cocktail flute or coupe OR build in an ice-filled old fashioned glass and stir briefly to combine.

Top with hard cider. Garnish with a thin apple slice.

Notes

It's straightforward apple pie in a French 75 jacket. Dash of ginger or allspice dram would probably work nicely.

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Rather one note. The note is apple.
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World's Fair

1 1⁄2 oz Rye, Willett 2 Year
3⁄4 oz Amaro Montenegro
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Walnut Liqueur, Nux Alpina
1 ds Bitters, Fee Brothers Whiskey Barrel Aged
1 Cherry (as garnish)
1 twst Orange peel (as garnish)
Instructions

Stir with ice and strain into a cocktail coupe. Serve with a cherry-orange peel flag garnish.

YieldsDrink
Authenticity
Authentic recipe
Creator
Vannaluck Hongthong, Baldwin Bar, Woburn, Massachusetts (USA)
Source reference

http://cocktailvirgin.blogspot.co.il/2016/03/worlds-fair.html

Curator rating
Not yet rated
Average rating
4 stars
(18 ratings)
From other users
  • Upped Rye to 2oz — ★★★★
  • Made with Punt e Mes and cardamom bitters.
  • Fat 3/4 on the amaro and, likewise, another dash of bitters.
  • Nice winter-y warm-toned drink.
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yarm commented on 11/30/2022:

Created by Vannaluck Hongthong at the Baldwin Bar in Woburn, MA.

Curated to clean up including adding creator. Thanks @yarm!

Crimson Lake

1 1⁄2 oz Gin, The Botanist
3⁄4 oz Aperitivo, Leopold Brothers
3⁄4 oz Sweet vermouth, Carpano Antica Formula
2 ds Bitters, Fee Brothers Whiskey Barrel Aged
Instructions

Stir; strain; up. Blood orange twist.

Notes

Negroni riff using the similar-but-different Leopold Brothers Aperitivo. Cinnamon-rich Fee Brothers bitters play well with the herbal notes in the Aperitivo.

YieldsDrink
Year
2016
Authenticity
Your original creation
Creator
Drew Fields, Washington DC
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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