The Golden Ananás

3⁄4 oz Mezcal
3⁄4 oz Rum, Zacapa
1 oz Fino sherry
1 oz Pineapple juice
1⁄4 oz Cinnamon syrup
Instructions

Shake all ingredients with two ice cubes and serve over crushed ice in a pineapple.

Yields Drink
Authenticity
Authentic recipe
Creator
Lynnette Marrero, The Llama Inn, Brooklyn
Source reference

http://punchdrink.com/recipes/the-golden-ananas/

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Not yet rated
Average rating
3 stars
(2 ratings)
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Coconut Water Highball

1 oz Overproof rum, Hamilton Demerara 151
6 oz Coconut Water
1 sli Orange
1 wdg Pineapple
Instructions

Build over ice in a highball.

Yields Drink
Authenticity
Authentic recipe
Creator
Giuseppe González, Suffolk Arms, New York
Source reference

http://punchdrink.com/recipes/coconut-water-highball/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Spanish Conquistador

1 1⁄2 oz Brandy (Lustau Brandy de Jerez Solera Reserva)
1⁄2 oz Pineapple rum, Plantation Stiggins' Fancy
1⁄2 oz Sherry, Lustau Pedro Ximenez (Float)
1 t Herbal liqueur, Pernod
1 oz Lime juice
1⁄2 oz Don's Mix
12 dr Bitters, Bittermens 'Elemakule Tiki
2 ds Nutmeg (Garnish)
1 wdg Lime (Garnish)
Instructions

Shake all but Pedro Ximenez with ice, strain into crushed ice filled double rocks glass or Tiki mug. Float sherry on top, garnish and enjoy.

Notes

Originally the name was Conquistador, but there are a few already named that.

History

Official entry for the 2016 Chilled Magazine Lustau Solera Standout Bartender Competition.

Picture of Spanish Conquistador
Yields Drink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle WA
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Although I don't like drinks that are too sweet, I thought this benefited from 1 tsp pineapple gum syrup for balance.
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Turkish Coffee

1 1⁄2 oz Dark rum (espresso bean infused)
1⁄2 oz Virgin Islands Rum, Cruzan Blackstrap
3⁄4 oz Coffee liqueur
1⁄2 oz Cynar
1 ds Cardamom bitters, Scrappy's
Instructions

Stirred, strained into a single old fashioned glass. No ice or garnish. Do 1 or 2 dashes of the strongly flavored Scrappy's cardamom bitters depending on how heavy your dash is as well as to taste.

Notes

I am an unabashed fan of strong, bitter coffee flavors, and this is a boozy homage to one of my favorite drinks.

For the coffee infused rum, infuse 8 oz of dark rum with 1 oz coffee beans for 24 hours. I used El Dorado 8 Year Demerara rum and Intelligentsia Black Cat Espresso.

Excepting perhaps Bittermens NOLA Coffee Liqueur, I've rarely had a coffee liqueur that has enough coffee strength and bitterness to my liking. I used Coffee Heering for it's high 70 proof, and infuse it for a few days with additional coffee beans.

Yields Drink
Year
2014
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
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Brooklyn Eagle

2 oz Bourbon
1 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Orange liqueur
1⁄2 oz Lime juice
Instructions

Shake then strain over fresh ice into a rocks glass garnish with cherries.

Yields Drink
Authenticity
Unknown
Creator
John Bush, Thistle Hill Tavern
Source reference

Brooklyn Bartender by Carey Jones

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Bonsoni

2 oz Sweet vermouth, Carpano Antica Formula
1 oz Fernet Branca
Instructions

Shake, strain, up.

Notes

Can be stirred.

History

Original cited by Hugo Ensslin in Recipes for Mixed Drinks (1916) calls for 2/3 Italian vermouth 1/3 Fernet Branca.

Yields Drink
Year
1916
Authenticity
Authentic recipe
Creator
Hugo Ensslin
Source reference

Recipes for Mixed Drinks

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Made with Punt e Mes. Intense flavors meld pretty well. An assertive drink.
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Zachary Pearson commented on 8/01/2016:

Curated this slightly - Changed Hugh to Hugo Ensslin. Changed instructions to conform with the cited text - it was shaken originally.  Thanks,  Zachary

noksagt commented on 8/20/2016:

This is the same as Kill or Cure that has been on the site since 2013, but this version's attribution information is better.

It appears in Beta (née Rogue) Cocktails, where Punt e Mes is recommended.

Zachary Pearson commented on 8/21/2016:

On a user tip, I merged the "Kill or Cure" into the Bonsoni - typically, I'd prefer the oldest instance of a drink to get credit. Thanks,  Zachary

Tahitian Equinox

1 1⁄2 oz Rum
1 oz Falernum, Velvet Falernum
1 oz Mango juice (Use mango nectar if available)
3⁄4 oz Lime juice (or more, to taste)
3 sli Ginger
Instructions

Put ginger, falernum, lime, and mango nectar into a shaker and muddle the ginger well. Add rum and ice and shake well. Strain into a highball glass filled with ice.

Notes

Still needs a garnish

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Mike Filigenzi
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • Name came from a friend.
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joegatorsr commented on 10/16/2021:

used candied ginger and added a 1/4 oz of wray and nephews overproof - very nice

Belladonna

1 1⁄2 oz Cynar
1 1⁄2 oz Grapefruit juice
3 oz Prosecco
1 wdg Grapefruit (as garnish)
Instructions

Build and chill in a Collins glass over ice.

Notes

Sell this to to your brunch guests as a bitter Mimosa.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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San Cristóbal Cocktail

1 rinse Pastis, Herbsaint
1 1⁄2 oz Nicaraguan Rum, Flor de Caña 7
1 oz Ginger liqueur, Domaine de Canton
1 oz Lime juice
1⁄2 oz Pineapple juice
2 t Orgeat, B.G. Reynolds
1 ds Bitters, Angostura
1 ds Bitters, Fee Brothers Orange
1 ds Pastis, Herbsaint
1 spg Mint (as garnish)
2 cube Candied ginger (as garnish)
Instructions

Place all liquid ingredients into a cocktail shaker and whip (shaker with a small amount of crushed ice, just until the ingredients are incorporated). Fine strain into a double old fashioned glass rinsed with Herbsaint and filled with crushed ice. Garnish with mint and candied ginger.

Notes

Very aromatic. This cocktail has three parts. The spirituous beginning, the explosion of flavour and spice in the middle, and the subtly bitter and anise-like finish.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Brandon Baker
Curator rating
Not yet rated
Average rating
5 stars
(5 ratings)
From other users
  • Delicious and refreshing. This one is definitely in the rotation.
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Pearl of Puebla

2 oz Mezcal, Sombra
3⁄4 oz Herbal liqueur, Yellow Chartreuse
3⁄4 oz Lime juice
4 spg Oregano (Fresh)
1 bsp Pastis, Ricard
1 bsp Agave syrup
Instructions

Muddle the oregano and agave nectar.
Add everything else, then shake with ice and fine-strain into a chilled coupe.
No garnish.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Jim Meehan, PDT
Source reference

The PDT Cocktail Book, 2011

Curator rating
Not yet rated
Average rating
5 stars
(8 ratings)
From other users
  • Used Sacrificio mezcal and Herbsaint. In the neighborhood of a Lawn Dart, which I think I prefer.
  • Made, most recently, with Pierde Almas Maguey de Lumbre mezcal. Also, substituted Vieux Pontarlier absinthe for the pastis. Amazing smoky vegetal flavor from the mezcal and oregano combination. — ★★★★★
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drinkingandthinking commented on 7/28/2018:

Nicely balanced drink! The pastis and oregano work really well together, and I was skeptical... I used Vida mezcal which maybe didn't pack enough of a smoky punch, so I added a bit more and some celery bitters to give it a little more zing. I'll have to try again with the recommended mezcal if I can find it...

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