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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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  • 46th & 5th — Cachaça, Sweet vermouth, Bénédictine, Grapefruit bitters
  • Pinky Ring — Pineau des Charentes, Dry vermouth, Herbal liqueur, Orange bitters
  • Italian mime — Rhum Agricole, Aromatized wine, Sherry, Orange bitters, Select Aperitivo

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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Once Over #2

1 1⁄2 oz Aperol
3⁄4 oz Lime juice
3⁄4 oz Orgeat
1⁄2 oz Tequila
5 lf Mint
1⁄4 oz Mezcal (Float)
1 spg Mint (Bouquet)
Instructions

Add all ingredients except the mezcal to a blender.
Add two cups of ice, and blend until smooth.
Pour into glass and garnish with a mint bouquet and a float of mezcal.

Notes

Start with less ice; add more as you blend until you've achieved your preferred texture.

Yields Drink
Authenticity
Authentic recipe
Creator
Ryan Gannon, Cure, New Orleans
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Scotch
  • Upped the tequila 50%
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  • Last Ango — Bitters, Jamaican rum, Lime juice, Pineapple syrup, Orgeat, Lime
  • Campari in Paradise — Campari, Coconut liqueur, Lime juice, Grapefruit juice, Passion fruit syrup, Lime peel

The Golden Ananás

3⁄4 oz Mezcal
3⁄4 oz Rum, Zacapa
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
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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