Brazilian Prescription

1 1⁄2 oz Cachaça, Yaguara
1⁄2 oz Dry vermouth, Noilly Prat
1⁄2 t Allspice Dram
3⁄4 oz Honey
3⁄4 oz Lemon juice
1⁄2 Passion fruit (as garnish)
Instructions

Mix in julep cup. Add plentiful crushed ice and garnish.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Experimental Beach, Ibiza
Source reference

Experimental Cocktail Club book, p. 148.

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Subbed 1/4 oz passion fruit syrup + 1/3 oz velvet falernum for honey. Added 1/2 oz organic pineapple juice (was good without but wanted to make a longer drink :) ) Vermouth: Dolin sec, cachaça: Novo Fogo silver.
  • Subbed 1/4 of the honey with passion fruit syrup instead of a garnish. The spice is nice in this. — ★★★★
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Jungle Bird (Jason Alexander)

1 1⁄2 oz Pineapple juice
1⁄2 oz Lime juice
1⁄2 oz Passion fruit syrup
1⁄2 oz Campari
1 1⁄2 oz Dark rum, Plantation Original
1 spg Mint (as garnish)
Instructions

Shake, dump, and garnish.

Notes

Can also use Plantation Stiggin's Fancy pineapple rum.

Yields Drink
Authenticity
Altered recipe
Creator
Jason Alexander, Tacoma Cabana, Tacoma, WA (USA)
Source reference

http://5minutesofrum.com/episodes/2015/6/13/episode-42-cruzan-black-str…

Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
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elvisomar commented on 7/19/2020:

I've been making this as a variation for quite a while. I came up with the idea independently, because I was looking for ways to use the delicious Passoã Passion Fruit liqueur, which I use instead of a passion fruit syrup. I still make the standard Jungle Bird recipe more often, but the passion fruit flavor works brilliantly there.

Mig Royale

1 oz Gin, Plymouth
3⁄4 oz Triple sec, Cointreau
1⁄2 oz Maraschino Liqueur, Luxardo
1⁄2 oz Lemon juice
1 oz Champagne (dry, to top)
Instructions

Shake, strain, coupe, top.

Yields Drink
Authenticity
Authentic recipe
Creator
Death & Co., New York, NY (USA)
Source reference

https://www.instagram.com/p/-CZgBaqhuO/

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • A French 75 riff, about equally likable. Made with Beefeater and prosecco. I can see Plymouth being a better fit.
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Dondo commented on 4/27/2020:

A much fuller mouth feel than a French 75. 

Aka Cobbler

1 t Simple syrup
1 t Maraschino Liqueur, Luxardo
2 twst Lemon peel
1 ? Strawberry
1 ? Sugar cube
1 1⁄2 oz Tequila, Siembra Azul Blanco
1⁄2 oz Tequila, Siembra Azul Blanco (Jalepeno infused)
1⁄2 oz Sherry, Lustau East India Solera
1⁄2 ? Strawberry (Garnish)
Instructions

Muddle sugars, 1 strawberry, peels, maraschino. Add tequila and sherry. Mix briefly with small amount of ice. Pour into double rocks glass. Add crushed ice. Garnish. Add straw.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Alex Day, Death and Co.
Source reference

Death and Co. Pg. 181

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

1 1⁄2 oz Gin, St. George Terroir
3⁄4 oz Cynar
1⁄2 oz Bianco Vermouth, Dolin
2 ds Celery bitters, Bitter Truth Celery
Instructions

Stir, strain, cocktail glass, garnish with a celery leaf (optional).

Yields Drink
Authenticity
Authentic recipe
Creator
Eric Grenier, Luka's Taproom and Lounge
Source reference

http://imbibemagazine.com/drink-of-the-week-st-george-terroir-gin/

Curator rating
Not yet rated
Average rating
3.5 stars
(22 ratings)
From other users
  • Earthy but not heavy, with hearty veggie flavors all through the sip. You really can’t substitute any ingredient - this particular gin has a unique makeup.
  • If you like Cynar, This cocktail is fantastic.
  • no more than 4 dashes celery bitters Original rating of 3 wasn't with Terroir. With Terroir, 3 1/2
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MOJO1229 commented on 11/22/2016:

This drink caught me by surprise, mostly because--I think--I've been drinking and loving amaro-based drinks for the last month. The Aristocrat is decidedly different from those wonderful amari; it's sweeter and lighter in taste. I would drink the Aristocrat before dinner or on a lazy do-nothing afternoon.

There are several reasons why I like this drink: The greatest reason is the St. George terroir gin, which is exquisite to say the least. Its label reads like a who's who in the botanical world: "Douglas fir, California bay laurel, fennel, coastal sage, orris root, angelica root, juniper berries, and other profoundly aromatic botanical ingredients..." Pair a great gin with a top-shelf bianco vermouth by Dolin, and Cynar, plus subtle celery bitterrs, and you have a drink making you want another. So have it, and enjoy it!

In closing, I should add that those who like that amaro bitterness will like this drink because of the St. George gin in combination with the Cynar. If you want less bitterness, use a non-botanical gin such as Tanqueray Ten, Citadelle, or Megellen Blue. "The Aristocrat" is, in my opinion, a cocktail most people will enjoy.

100-Year-Old Cigar

1 3⁄4 oz Añejo rum, Zacapa 23
1⁄4 oz Islay Scotch, Laphroaig
1⁄2 oz Cynar
1⁄2 oz Bénédictine
1 ds Bitters, Angostura
1 rinse Absinthe
Instructions

Stir and strain into an absinthe-rinsed cocktail glass.

Yields Drink
Authenticity
Authentic recipe
Creator
Maks Pazuniak
Source reference

http://www.seriouseats.com/recipes/2016/05/100-year-old-cigar-rum-scotc…

Curator rating
Not yet rated
Average rating
4.5 stars
(62 ratings)
From other users
  • A very, very good drink. I tried this with Mezcal (Vida) instead of Islay Scotch in an attempt to up the smokiness. 4.5★
  • Made with Don Q Anejo. Definitely get the cigar sense.
  • Interesting. Worth revisiting but Ardbeg was too strong
  • Slow sipping strong drink. Many flavors are present. I did not find sweet at all.
  • 4.5
  • A bit on the sweet side
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nex3 commented on 7/04/2016:

I substituted Ledaig 10 for the whisky and Clément Select Barrel for the rum. This really did capture many of the tastier notes of cigar smoke without being overpoweringly strong in any direction.

dmhess commented on 10/02/2016:

A nice balance of complex flavors, eminently drinkable.

laerm commented on 11/16/2019:

I had this as a four-star cocktail for a long time and today I realized I probably make it once a month and tell other cocktail nerds about it. Yeah, that's a five-star cocktail.

NightNurse31 commented on 7/18/2022:

Absolutely love this cocktail. It really surprised me with how complex it is. Very balanced, does not lean too sweet in my opinion. I highly recommend using Pusser's Rum in this. I also prefer to do 1.5 oz rum instead of 1.75. Can't recommend this cocktail enough!

applejack commented on 10/01/2022:

Pretty sure this is supposed to have a dash of Ango.

Craig E commented on 10/01/2022:

Per comment and linked reference, added the missing bitters. Thanks!

drjones commented on 10/01/2023:

Reminds me of a slightly sweeter less smokey, Islay Rob Roy (AKA Smokey Rob Roy). It has more complexity from the Beny D, Cynar & Absinthe compared to Sweet V. A great Rum, non-tiki, cocktail with layers of flavors and room to improvise depending on your sweet/dry pallet. Next time I'll try 1 & 1/2 oz Rum (I used El Dorado 15), 1/2 oz Islay scotch, equal parts Beny D & Cynar totaling 3/4 oz.

Dandelion

2 oz Dry vermouth, Vya
3⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Herbal liqueur, Green Chartreuse
1⁄3 oz Herbal liqueur, Jeppson's Malort
1 twst Orange peel
Instructions

Stir, strain, cocktail glass, garnish.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Nick Caruana
Source reference

http://www.seriouseats.com/recipes/2014/02/dandelion-cocktail-recipe-ch…

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • A rare Malört cocktail that someone made for me in which I could not identify the presence of Malört! Looks and tastes like it contains Strega.
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Deviled Negroni

1 oz Gin (London Dry-style)
1 oz Campari
1⁄2 oz Sweet vermouth, Cocchi Vermouth di Torino
1⁄2 oz Maurin Quina
1 twst Lemon peel (Garnish)
Instructions

Stir & serve up, or build over big rock.

History

Created for Negroni Week 2016. Support your favorite charity!

Yields Drink
Year
2016
Authenticity
Altered recipe
Creator
Christopher Bevins
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Good but I like it even better with full ounce maurin to replace vermouth and using Aperol. — ★★★★★
  • Used Tanqueray No. 10 (1.25 oz) Great Negroni variant. Rate 4.5 - 5.0.
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Bevx commented on 6/07/2016:

I considered calling it "The Devil in Miss Negroni" but worried that might be a bit gauche... 

lesliec commented on 6/11/2016:

A worthy addition to the range, I think. Used Bonal in place of Maurin.

Finca Vigia

2 oz Rum, Havana Club 7
1⁄2 oz Triple sec, Cointreau
3⁄4 oz PInk grapefruit juice
1⁄2 oz Lemon juice
1 bsp Rich simple syrup 2:1
6 lf Basil
1 ds Bitters, Angostura
Instructions

Add all ingredients. Shake. Double Strain. Serve in a coupe. Garnish with fresh grated nutmeg & one basil leaf.

Notes

Picture shows Cardamom bitters but I switched to Angostura.

History

The starting point was Hemingway's Daiquiri and then it morphed into this tasty variation. Named after the house in Cuba were Hemingway lived and which is now a museum.

Picture of Finca Vigia
Yields Drink
Authenticity
Your original creation
Creator
Thierry Vandevelde, La 25ème Heure, Soignies, Belgium
Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Just OK. Despite the number of ingredients, fairly one-dimensional.
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Le Saint Esprit (The Holy Spirit)

1 Strawberry
1 oz Rum, Mount Gay (Eclipse)
1 oz Reposado Tequila, Espolon Reposado
3⁄4 oz Bénédictine
3⁄4 oz Lemon juice
2 bsp Honey syrup (2:1 Buckwheat honey)
1 ds Bitters, Angostura
Instructions

Muddle strawberry. Add other ingredients. Shake. Double strain. Serve in a coupe and garnish with cocoa powder (if possible form a cross using a stencil)

Notes

May also be garnished with an Angostura spray.

History

Created on Whit Monday.

Picture of Le Saint Esprit (The Holy Spirit)
Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Thierry Vandevelde, La 25ème Heure, Soignies, Belgium
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Cocoa powder is key.
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