Karennis

1 oz Rum, Caña Brava
1 oz Batavia Arrack, Van Oosten
1 oz Falernum, Velvet Falernum
1 oz Lime juice
2 oz Passion fruit juice
3 ds Bitters, Bittermens 'Elemakule Tiki
1 spl Grenadine
Instructions

Dry shake all ingredients except grenadine and pour over crushed ice, top with grenadine

Notes

Use only homemade grenadine

Yields Drink
Year
2016
Authenticity
Unknown
Creator
Dennis Frye
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
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drinkingandthinking commented on 7/08/2024:

Best use of passion fruit besides the Hurricane. I used puree, but it worked fine and still allowed rums to come through.

Shellan

1 oz Mezcal, Del Maguey Vida
1 oz Ancho Reyes chile liqueur
1⁄2 oz Agave syrup
1⁄2 oz Lime juice (Key Lime)
Instructions

Fill Tin Shaker full with 1" ice cubes and shake 10 to 15 secs until shaker is frosty.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Dennis Frye
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Desert Dream

2 oz Reposado Tequila
1 oz White Crème de Cacao
1 Egg white
10 Coffee bean
Instructions

Add all ingredients into a shaker with ice, shake vigorously. Double-strain into a chilled coupe glass.

Notes

Specifically prepared using Centenario brand: Reposada 100% Agave.

History

This version created by Kal Moore at The Gresham in Brisbane, Australia.

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Kal Moore, Gresham Bar, Brisbane, Australia
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Feisty Alexander — Reposado Tequila, Crème de Cacao, Cream, Nutmeg
  • MidwatchClive — Brandy, Crème de Cacao, Sake, Ancho Reyes chile liqueur, Crème Yvette, Half-and-half
  • Roca Alexander — Bourbon, Crème de Cacao, Crème de Noyaux, Vanilla liqueur, Heavy cream, Salt
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The Pascoe

1 1⁄2 oz Gin
1⁄2 oz Fino sherry
1⁄4 oz Maraschino Liqueur, Luxardo
1⁄2 t White Crème de Cacao
1 Egg white
2 cube Pineapple
Instructions

In a shaker, muddle all ingredrients except the egg white. Add ice and the egg white to the shaker and shake vigorously. Double-strain into a chilled martini glass. Garnish with a thin slice of pineapple.

History

Created by Kal Moore at The Gresham in Brisbane, Australia.

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Kal Moore, Gresham Bar, Brisbane, Australia
Curator rating
Not yet rated
Average rating
Not yet rated
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Oaxacan Negroni

1 3⁄8 oz Mezcal (Piedre Almas Espadin.suggested. I used Scorpion.)
1 oz Campari
1 oz Sweet vermouth, Carpano Antica Formula
1 twst Lemon peel
Instructions

Stir, strain, twist the lemon. The source website says to serve with no ice, but I enjoyed it with a big rock.

Yields Drink
Year
2016
Authenticity
Authentic recipe
Source reference

The Ultimate Negroni Guide - augustine-bar.de/negroni-guide/

Curator rating
Not yet rated
Average rating
4.5 stars
(31 ratings)
From other users
  • Bold and beautiful. Also goes well with an orange garnish. Closer to 1:1:1 ratios works well too.
  • I liked this. A lot. Made it with Xicaru Reposado mezcal, and strongly recommend a lime shave over a lemon twist. Also use a proportion of 2:1:1 Mezcal:Antica:Campari, which is my typical Negroni formula
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MOJO1229 commented on 1/01/2017:

<br />One fine Mezcal drink! For me, Mezcal took some getting used to because of its smokiness: some Mezcal-based drinks were barely drinkable; a fair number were OK, but...; only a few were anything to write home about. This drink, the Oaxacan Negroni, is in the last category. In fact, I couldn't write home fast enough about it. Yes, it has a smokey taste, but it's competing with other strong tastes, especially Campari. However, even the subtle notes of the Antica Formula vermouth (such as its vanilla notes) get through to make a georgous, tasteful drink that is not easy to put down--until the glass is empty. I had an easy time rating this drink, at 5.0. It is truly a wonderful drink to sip and relish its many flavors and complexity.

scerchio commented on 4/19/2020:

I liked this. A lot. Made it with Xicaru Reposado mezcal, and a 2:1:1 ratio of mezcal:vermouth:Compari (my standard Negroni formula), and strongly recommend a lime peel shave over a lemon twist.

Boulevardier (Stagger Lee)

1 oz Bourbon, Elijah Craig (3-4 cl)
7⁄8 oz Campari
2⁄3 oz Cynar
1 twst Orange peel
Instructions

Stir; strain; large rock; garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Stagger Lee Bar, Berlin (Germany)
Source reference

http://www.bartime.de/cocktail/klassiker/stagger-lee-boulevardier

Curator rating
Not yet rated
Average rating
4 stars
(19 ratings)
From other users
  • First sip screams bitter, as expected, but subsequent sips allow orange and caramel through. Maybe too sweet by the end; would rye work well here? — ★★★★
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MOJO1229 commented on 7/24/2016:

<br />
A georgous bourbon negroni-style drink! I rate few drinks as a 5.0, but I rated the Boulevardier (Stagger Lee) as a 5.0 without hesitation. I noticed one user said "First sip screams bitter..." Myself, I made sure to use less than 7/8 oz of Campari, just to avoid issues of bitterness. The same user judged the drink perhaps too sweet toward the end of the drink, and suggested using rye instead of bourbon. I'm guessing the sweetness is due to the Cynar becoming more prominent as the large ice rock melted, and the drink became diluted. I avoided this by simply stirring with ice until cold (~30 seconds) and then pouring the drink into a chilled glass. In other words, I didn't use any ice after stirring. Thus, the drink's taste remained uniform, from beginning to end. And it was great!

Still Life

3⁄4 oz Kirschwasser
3⁄4 oz Apricot liqueur, Marie Brizard Apry
3⁄4 oz Maurin Quina
3⁄4 oz Orange liqueur, Orangerie
1 bsp Absinthe, Pernod (as float)
Instructions

Shake, strain, float absinthe.

Notes

In progress. Trying to get to a Florodora. Probably subbing Mirabelle for Kirsch and Heering for Quina. Needs rinse of absinthe. This is not as sweet as it seems.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
Not yet rated
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The No Title Cocktail

1 1⁄2 oz Gin
1 oz Sweet vermouth
3⁄4 oz Lime juice
1⁄4 oz Simple syrup
1⁄4 bsp Balsamic Vinegar
1 ds Black pepper
Instructions

Add gin, vermouth, lime juice, and simple syrup to a shaker, fill with ice, shake vigorously, strain into a chilled coupe glass.
Very gently pour the barspoon of Balsamic into the center, it will settle to the bottom.
Add a dash of black pepper.
A sliced strawberry on the rim makes for an attractive garmish.

Notes

Use Monkey 47 gin.
Use Aged Balsamic Vinegar. I use 3-year Aged. The longer the aged, the better !!

History

Prepared for me by bartender Kal Moore at The Gresham Bar in Brisbane, Australia. I asked him to build the cocktail around the Aged Balsamic Vinegar.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Kal Moore, Gresham Bar, Brisbane, Australia
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Tasty. I used Forager Gin, Antica Formula Vermouth, Modena vinegar, demerara simple.
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The Gresham

2 oz Gin
1⁄2 oz Maraschino Liqueur, Luxardo
1 oz Lime juice
1 spl Absinthe
Instructions

Shake all ingredients with ice. Strain into a chilled coupe glass.
Garnish with a thin-sliced lime wheel.

Notes

Use Ink Gin.

History

Created for me by bartender Kal Moore at The Gresham Bar in Brisbane, Australia.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Kal Moore, Brisbane, Australia, The Gresham Bar
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Teresa 2

1 oz Campari
1 oz Gin
1 oz Lime juice
3⁄4 oz Cassis
Instructions

Shake with ice and strain into a cocktail glass.

Yields Drink
Authenticity
Authentic recipe
Source reference

http://cocktailvirgin.blogspot.com/2011/01/teresa.html

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Tart as expected, bitter finish works well. — ★★★★
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Dan commented on 6/20/2016:

Quite nice. My cassis was rather oxidized and that came through under the Campari. I think it would be better with fresh vibrant cassis or some other berry-family liqueur. Stone fruit -- maybe apricot -- might work too. Without the gin, I think it would be cloying.

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