The Reanimator

1 1⁄2 oz Amaro Nonino
1 1⁄2 oz Rye
1 twst Lemon peel
Instructions

Stir; strain; up; garnish.

Picture of The Reanimator
Craig Eliason
Yields Drink
Authenticity
Authentic recipe
Creator
David Wondrich, New York, NY (USA)
Source reference

https://www.grappanonino.it/en/aperitifs-and-cocktails/the-reanimator/

Curator rating
Not yet rated
Average rating
3.5 stars
(14 ratings)
From other users
  • Nicer with high abv rye, chocolate bitters are good, too
  • Partner with Reanimator coffee somehow
  • Sweet. Almost tempted to squirt a little of the lemon juice in there along with the zest.
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MOJO1229 commented on 8/21/2016:

The Reanimator is an interesting drink, with only two ingredients, aside from the garnish, which is for taste, more than color or prettiness. There was no suggestion as to the rye to use, so I chose WhistlePig (10 years) because it is a soft and mellow rye, with a distinctive taste. Another reason I chose WhistlePig is that I didn't want a rye, such as Rittenhouse, that would overwhelm the Amaro Nonino and spoil the drink. For those who don't like WhistlePig rye or can't afford it, I believe a brand of rye in the 80-90 proof range, such as Wild Turkey rye or Sazerac, will work well. The Reanimator is a superb evening drink, which will be quickly appreciated by rye drink lovers.

Beati Fumo di Nonino

1 1⁄2 oz Amaro Nonino
1⁄2 oz Islay Scotch, Laphroaig 10
1⁄2 oz Lemon juice
1⁄2 oz Honey syrup
Instructions

Shake; strain; up.

Yields Drink
Authenticity
Unknown
Creator
Mike Ryan, Chicago IL (USA)
Source reference

http://www.grappanonino.it/en/cocktail/beati-fumo-di-nonino.html

Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
From other users
  • Penicillin variant
  • Made with Ardbeg 10 instead of Laphroig. An unconventional but rewarding direction to take Nonino.
  • Nonino is a wonderfull amaro, using it as a base in this well balanced cocktail is brillant! — ★★★★
  • Laphroaig is a newly acquired taste for me, and this is my favorite cocktail featuring it so far.
  • Well balanced; the other ingredients pull out some of the interesting minor notes from the Nonino.
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  • Esprit du Mezcalier — Mezcal, Aperol, Amaro Nonino, Grapefruit juice, Lime juice
  • Tobacco Road #1 — Mezcal, Cynar, Fino sherry, Peychaud's Bitters, Grapefruit peel, Salt
  • Smoke and Fears — Cynar, Islay Scotch, Wormwood bitters, Lemon juice

Un Poivron en Vacances (Mr Pepper on Holiday)

2 oz Barbados Rum, Mount Gay Eclipse Black
1⁄4 oz Allspice Dram, Bitter Truth
2⁄3 oz Orange juice
1⁄3 oz Mango juice
1⁄2 oz Lime juice
1⁄4 oz Passion fruit syrup, Monin
1 ds Bitters, Angostura
8 dr Hellfire Habanero Shrub, Bittermens
1 sli Yellow bell pepper
Instructions

Muddle yellow bell pepper with passion fruit syrup. Add other ingredients. Shake. Double strain. Serve in a coupe. Decorate with slice of bell pepper under an umbrella to protect it from the sun. ;-)

Notes

I used a premix of approx 2:1 orange:mango juice.
If you want stronger mango flavour, be my guest and change proportions.

History

The "winner" of the vegetable cocktails presentation I made in the bar. Not everybody liked the radish or fennel cocktails but this one was a hit.

Picture of Un Poivron en Vacances (Mr Pepper on Holiday)
Yields Drink
Authenticity
Your original creation
Creator
Thierry Vandevelde
La 25ème Heure
Soignies, Belgium
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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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
Yields Drink
Authenticity
Authentic recipe
Creator
Chantal Tseng, Mockingbird Hill, Washington DC (USA)
Source reference

http://punchdrink.com/recipes/px-daiquiri/

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 Serena Sour — Pisco, Dry white wine, Lime juice, Orgeat, Egg white
  • Bombos y Platillos — Batavia Arrack, Aromatized wine, Apricot liqueur, Lemon juice, Salt

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
3 ds Bitters, Bitter Truth Celery
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)
Yields Drink
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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  • Betty Carter — Bourbon, Pedro Ximénez Sherry, Amaro Nonino, Lemon juice
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Sun Stealer

2 oz Gin
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Crème de Cacao
1⁄4 oz Fernet Branca
1 ds Orange bitters
1 twst Lemon peel
Instructions

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

Yields Drink
Authenticity
Authentic recipe
Creator
Henry Prendergast, Analogue, Chicago
Source reference

http://punchdrink.com/recipes/sun-stealer/

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
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Robbyfresh commented on 8/01/2017:

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
1⁄2 oz Cherry Liqueur, Cherry Heering
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.

Yields Drink
Authenticity
Authentic recipe
Creator
Chris Hannah, French 75, New Orleans, LA
Source reference

http://punchdrink.com/recipes/boo-radley/

Curator rating
Not yet rated
Average rating
3.5 stars
(15 ratings)
From other users
  • Works with Rye, also.
  • A touch sweet for me, but I do like the cherry/whiskey combo.
  • Try
  • Made with EW White. Sweet as mentioned, which makes me think rye might improve.
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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
5 dr Bitters, Bittermens Boston Bittahs
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.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Nick
Source reference

https://drinkstraightup.com/2013/03/19/the-long-kiss-goodnight/

Curator rating
Not yet rated
Average rating
4.5 stars
(10 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
Joe White commented on 8/16/2024:

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

Trouble in Paradise

1 oz Bourbon
1 oz Campari
3⁄4 oz Grapefruit juice
1⁄2 oz Honey syrup (2:1)
3⁄4 oz Lemon juice
2 pn Black pepper
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.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Isaac Shumway, Tosca, SF
Source reference

http://www.bonappetit.com/recipe/trouble-in-paradise

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
Similar cocktails
Craig E commented on 11/15/2020:

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.

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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