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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)
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 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
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

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
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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  • Clair de Lune — Gin, Sherry, Licor 43, Lime bitters, Maraschino Liqueur, Suze, Lemon peel
  • The East Ender — Gin, Sweet vermouth, Bitters, Orange peel
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 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
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
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
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.
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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
1⁄2 oz Honey syrup (2:1)
3⁄4 oz Lemon juice
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
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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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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License To Drive

1 oz Cappelletti Aperitivo
1 oz Sherry (Amontillado or Oloroso)
Instructions

Combine all ingredients, add ice and stir. Strain into cocktail coupe and serve up.

Notes

2 dashes of 50/50 Bitters! Half Regans Orange Bitters and half Fee Brothers Orange Bitters.

History

This cocktail was reverse engineered from the 12th edition of Clever Koi's cocktail menu in uptown Phoenix. Recently confirmed when a "Cocktail Academy" event was held at the bar where the masterfully talented staff shared their secrets.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Joshua James at Clever Koi in Phoenix
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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