Parsley Gin Julep

2 oz Gin, Boodles
1⁄8 oz Simple syrup
3 spg Parsley (1 as garnish)
Instructions

Muddle parsley in gin and simple. Stir and strain into an ice-filled rocks glass. Garnish with remaining sprig tucked into the top of the drink in a wreath.

Notes

Flat-leaf parsley is also called Italian parsley.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Myself
Curator rating
Not yet rated
Average rating
Not yet rated
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Pear Necessity

1 1⁄2 oz Gin, Beefeater
3⁄4 oz Lemon juice
3⁄4 oz Pear liqueur, Merlet
1⁄4 oz Simple syrup (1:1 simple syrup based on weight not volume.)
1 rinse Absinthe, Kübler
Instructions

Shake with ice. Strain into absinthe rinsed coupe. Float a whole star anise.

Notes

This drink works well with Cognac or Vodka in place of gin.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Joshua Perez, Middle Branch NYC 2013
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • Mostly just pear but the absithe rinse is a nice (if somewhat surprising and not entirely consonant) touch.
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Night Ranger

1 1⁄2 oz Rye, Rittenhouse 100
1⁄2 oz Cardamaro
1 t Grenadine (cardamom grenadine, see note)
1 ds Bitters, Fee Brothers Whiskey Barrel Aged
Instructions

Stir all ingredients in mixing glass, strain into a chilled coupe glass. Garnish with a star anise.

Notes

To make the cardamom grenadine: Lightly toast fresh cardamom pods, add to simple syrup and let simmer for 10 minutes, add pomegranate juice and let chill.

Bonded rye really helps focus the whiskey while the Cardamaro, bitters and cardamom grenadine add complexity and richness.

Picture of Night Ranger
Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Andrew Frampton, Saddle Rock, Sacramento, CA,
Source reference

https://tinandglass.wordpress.com/2016/12/16/night-ranger-cocktail/

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Nice! A bit sweet - maybe I'll ease up on grenadine next time. I used Fee Bros. Own Decanter bitters.
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  • PPX — Cognac, Rye, Pedro Ximénez Sherry, Cynar, Bitters, Mezcal, Orange peel
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Cool Leatherette

1 1⁄2 oz Rye
1 1⁄2 oz Ramazzotti
3⁄4 oz Lime juice
3⁄4 oz Ginger syrup
1⁄4 oz Balsamic Vinegar
2 Cherry (Pioneer cannery bourbon-vanilla)
Instructions

Shake rye, Ramazzotti, lime juice, and ginger syrup with ice. Strain into a rocks glass with three cubes of ice. Drizzle balsamic over the top and garnish with cherries.

Yields Drink
Authenticity
Unknown
Creator
Sisters, Brooklyn NYC
Source reference

http://cocktailphabet.com

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Well balanced drink with some funky flavors. — ★★★★
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Bermuda Hundred

1 1⁄2 oz Gin
1 1⁄2 oz Pineapple juice
3⁄4 oz Campari
1⁄2 oz Lime juice
1⁄2 oz Orgeat
1 Brandied cherry (as garnish)
Instructions

Shake, strain into ice filled old fashioned glass, brandied cherry garnish

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Beth Dixon, Pasture, Richmond VA
Source reference

http://www.saveur.com/gin-pineapple-campari-cocktail-recipe

Curator rating
Not yet rated
Average rating
3 stars
(7 ratings)
From other users
  • Tiki, but not too juicy. Kind of like a gin jungle bird.
  • Meh...not bad, but not much more than the sum of it's parts. Campari dominates.
  • Cotton candy cocktail Reduce Campari to .5 oz Try replacing gin with plantation pineapple rum
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  • City of Gold Sling — Old Tom Gin, Demerara Rum, Absinthe, Peychaud's Bitters, Pineapple juice, Donn's Spices #2, Lime juice, Orgeat
  • Oliver's Twist — Gin, Triple sec, Bitters, Pineapple juice, Maraschino cherry
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Sir-mix-alot commented on 12/21/2020:

sub aperol 0.5 for campari, flamed lemon if you are fancy pants.

Letters of Marque

1 oz Trinidad rum, Scarlet Ibis
1 oz Cynar
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄2 oz Galliano
1 twst Orange peel (Flamed)
Instructions

Stir with ice, strain into a coupe or cocktail glass, and garnish with flamed orange oils from a twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Jerry Slater, H. Harper Station, Atlanta
Source reference

http://cocktailvirgin.blogspot.com/2016/12/letters-of-marque.html

Curator rating
Not yet rated
Average rating
4 stars
(18 ratings)
From other users
  • 4: for using Rhum Barbancourt, 3 if Guyanan rum is used (too carameley) - lesson: don't use carameley rums. Standard Mount Gay is a 4.
  • I am feeling the stirred rum cocktails. This one is solid but unsurprising. Made with Havana Club 7.
  • Used Angostura 1824
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Pangolindo commented on 5/17/2020:

Very nice. Plantation overproof and cointreau. A bit sweet. But these are not the proper ingredients.

4 stars and will try again.

HallA commented on 8/27/2020:

Three and a half star.  Agree with avoiding caramely rum.. I did it with barbancourt and still a bit too sweet.  Would probably dial back the cynar to 3/4.

elvisomar commented on 2/27/2022:

This is among the best stirred-and-served-neat rum cocktails I've ever had. For the rum component I used my infinity bottle of aged rums (mostly a blend of Barbados and Venezuelan rums). Cynar and rum is a wonderful combination.

Domo Arigato Mr. Roboto

2 oz Brandy, Glasshouse (shiso-flavored)
1 oz Sake, Sho Chiku Bai (Nigori)
1⁄2 oz Luxardo Bitter (Bianco)
Instructions

Stir and strain

Picture of Domo Arigato Mr. Roboto
Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Crangroni

3⁄4 oz Gin
3⁄4 oz Cranberry Vodka
3⁄4 oz Campari
3⁄4 oz Sweet vermouth
1 ds Bitters
1 twst Orange peel (Garnish)
Instructions

Stir, strain, up or rocks.

Notes

Deep Eddy Cranberry Vodka recommended. Miracle Mile Gingerbread Bitters HIGHLY recommended, though any pie-spice-forward Aromatic will do.

History

A holiday Negroni variant...

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Christopher Bevins, Dallas, TX
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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Jul See

1 1⁄2 oz Aquavit
1⁄2 oz Bénédictine
2 bsp Wine syrup
2 bsp Demerara syrup (My spice syrup; see notes)
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄4 oz Dry vermouth
Instructions

Stirred with ice, rock glass, large cube, orange peel garnish.

Notes

My spice syrup 1:1 demerara, heated with 4 cloves, 4 allspice berries, half a full star of anise (a/k/a 4 points of anise), a cinnamon stick, and 2 cardamom pods. Steep for 30 minutes.

Yields Drink
Year
2016
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Tommy and the Ron Dels

3⁄4 oz Tequila, El Tesoro Reposado
1⁄4 oz Mezcal, Del Maguey Chichicapa
1 oz Añejo rum (Ron del Barrilito 3 Stars)
1⁄2 oz Galliano
1 ds Absinthe, Vieux Pontarlier Verte
1 oz Lime juice
1⁄2 oz Agave syrup
1 ds Bitters, Bittermens 'Elemakule Tiki
1 sli Lime (as garnish)
Instructions

Shake with ice, strain into an old fashioned glass over 1 big ice cube. Garnish

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Brad Farran
Source reference

Death & Co Cocktail Book, p.188

Curator rating
Not yet rated
Average rating
4.5 stars
(25 ratings)
From other users
  • Use 1/3 oz agave syrup
  • Did not have Galliano so subbed almost a half ounce of Licor 43 with absinthe to make the full half ounce. No agave or sweetener used. Crude (NC) tiki bitters. — ★★★★★
  • Sub Velvet Falernum for agave, will use 1/2 oz next time b/c a tad sweet, otherwise amazing. Will also try w/ salt rim & float star anise pod. 1 spritz absinthe in shaker, 1 more in glass upon serving. — ★★★★★
  • Really pretty amazing. Galliano and rum with tequila and mezcal seemed very risky but what an incredible result. I used agave nectar instead of syrup as per other comment.
  • Great mix between tiki and spicy agave flavors
  • Outstanding. Seems to please those who want something bright and summery as well those who want something with heft.
  • This has a lot of great elements. I have found it's a little sweet though. One person commented that they used agave nectar, not syrup. Maybe helps or cut to 1/4 oz syrup.
  • Excellent - garnished with mint leaves. Used: Herradura Resposado, Del Maguey Vida, Santiago de Cuba Anejo Rum, Lucid absinthe. Also agave nectar, not syrup
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Thierry Vandevelde commented on 11/23/2025:

Every ingredient works with the others perfectly. The subtle notes of anis, spices & smokiness blend harmonously with the bold agave and rum base. Bravo !

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