A Scotsman In Paradise

2 oz Blended Scotch, Famous Grouse
3⁄4 oz Crème de Banane, Giffard
1 t Allspice Dram, St. Elizabeth
3⁄4 oz Lime juice
3⁄4 oz Pineapple juice
1 T Cream of coconut, Coco López
Instructions

Shake hard, fine strain, double rocks glass with crushed ice. Grated nutmeg garnish.

Notes

Coco Lopez is the most common coconut product used in cocktails. However, if you can get your hands on a high quality coconut puree, such as Perfect Puree of Napa Valley, I highly recommend adding some simple syrup to taste, and use that instead.

Picture of A Scotsman In Paradise
YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Scott Diaz, Seattle WA
Curator rating
Not yet rated
Average rating
4.5 stars
(12 ratings)
From other users
  • The Scotch is mostly lost in the tropical party. But who doesn't love a tropical party? 3.5★
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krisn1 commented on 8/21/2018:

Banana, coconut & pineapple with whisky! It shouldn't work, but in the end is damn good. Used coco lopez and thought that was fine.

Pretty good, but I'm not really sure I understand why the lime is in there. Gives a weird sourness. Otherwise I used a bit of smokey scotch which goes nicely with the banana. 

Depending on the scotch I might tweak the coconut. I think the current amount in general could bumped up a tiny bit to lend more texture and weight.

But, as others have said, pineapple + coconut cream + scotch = what’s not to love?

French Gimlet

2 oz Gin, Plymouth
1 oz Elderflower liqueur, St. Germain
1⁄2 oz Lime juice
Instructions

Shake and strain into a chilled Martini glass. Garnish with a half Lime wheel.

YieldsDrink
Authenticity
Authentic recipe
Source reference

St. Germain website

Curator rating
Not yet rated
Average rating
4.5 stars
(14 ratings)
From other users
  • Gin- sweet, sour
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Excellent gimlet variation. I added one dash Angostura bitters, and an ounce of tonic water after the shake.

Dragon's Blood

1 1⁄2 oz Bison grass vodka
3⁄4 oz Cranberry liqueur, Clear Creek
3⁄4 oz Ruby Port
1⁄2 oz Aromatized wine, Cocchi Vermouth di Torino (Scant)
1 ds Bitters, Boker's
Instructions

Stir, strain, up, coupe.

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Rockefeller Rose

2 oz Rye
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Amaro, Amaro di Angostura
1 t Syrup of roses
1 twst Grapefruit peel (Garnish)
Instructions

Stir, strain, up.

Notes

1/2 tsp. of syrup may suffice.

YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Christopher Bevins
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Old Man Zeke

1 oz Bourbon, Maker's Mark 46
1 oz Amaro Meletti
1⁄3 oz Grade A dark color and robust taste maple syrup, Trader Joe's Bourbon Barrel Aged
3 ds Bitters, Fee Brothers Whiskey Barrel Aged
1⁄4 oz Orange juice
3 oz Stout, Samuel Smith's Organic Chocolate Stout
Instructions

Combine the first five ingredients with ice, then shake until chilled. Add the chocolate stout, then combine by pouring the drink between the two halves of the shaker two or three times. Fine strain into a large chilled martini glass.

Notes

The spices of the amaro and bitters ride atop a wave of sweet cocoa. Drinks like Guinness. Kicks like a mule.

History

Named after my family's old dog and inspired by Trevor Callies' Baverniess, which combines whiskey, Averna and Guinness to intriguing effect. Thought I'd try some more potent flavors that I had on hand. Spiced, warming Meletti for the Averna, Barrel Aged Maple Syrup for the standard stuff, cinnamon-laced Fee Brothers Whiskey Barrel Aged bitters in place of Angostura, and the dangerously rich Samuel Smith's Chocolate Stout to finish.

Like our late mutt, the drink is big, strong, kinda sweet, and definitely won't help you get anything done with your day.

YieldsDrink
Year
2015
Authenticity
Altered recipe
Creator
Original Recipe: Trevor Callies, Vancouver.

Variation: Drew Fields, Washington D.C.
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
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Michikopirinha

2 oz Cachaça
1⁄2 oz Ancho Reyes chile liqueur
1⁄2 Lime (Quartered)
2 t Brown sugar
2 ds Bitters
1⁄4 sli Blood orange (Garnish, optional)
Instructions

Muddle lime, sugar, and bitters in a rocks glass. Add spirits & stir. Fill with crushed ice & stir again.

History

Souped-up caipirinha created for the series finale of "Michiko & Hatchin" on Toonami/Cartoon Network.

YieldsDrink
Year
2015
Authenticity
Altered recipe
Creator
Christopher Bevins
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Orange Union

2 oz Bourbon, Old Grand Dad (Bonded)
2⁄3 oz Campari
1⁄3 oz Wolfberger Amer Orange
1 bsp Triple sec, Cointreau
1 twst Orange peel (Flamed)
Instructions

Stir, Strain Over Rock

YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Patrick Fletcher
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Jayhawk — Bourbon, Reposado Tequila, Aperol, Lemon peel
  • Across The River — Bourbon, Gran Classico, Bonal Gentiane Quina, Bitters

Curated this slightly - simplified the note on the Bourbon -  all OGD variants are high-rye, edited to "bonded".  Thanks,  Zachary

The Oldest Living Confederate Widow

2 oz Gin, Plymouth (or Bombay Dry)
1 1⁄4 oz Honey syrup (1:1)
1 oz Lemon juice
2 ds Orange bitters
2 ds Absinthe (or Pernod)
Instructions

Shake; strain; coupe.

History

A Bee's Knees riff.

YieldsDrink
Authenticity
Authentic recipe
Creator
Toby Malone, Violet Hour, Chicago, IL (USA)
Source reference

http://homebargirl.com/2014/11/10/the-oldest-living-confederate-widow/

Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • I really liked this one. Yes, like a Bee's Knees, but also reminiscent of a Corpse Reviver No. 2. Great hot weather sour.
  • Nice. Finishes like a throat lozenge (not in an objectionable way). — ★★★★
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The EQ

1 1⁄2 oz Rye, Bulleit (Can sub high-proof bourbon and/or adjust to 1 oz for a lighter version)
2 t Fernet Branca (Adjust to taste)
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Ginger liqueur, Canton
Instructions

Stir with ice; strain; rocks glass over a large cube.

Notes

Good as an aperitif due to high proof and bitter main profile, but also works as a late-night feet-up-by-the-fire libation. As the ice melts the triple sec and FB mellow to a coffee/caramel sweetness. Ginger packs the heat to battle winter chills and creates a tingly finish.

History

Created for a friend who needed (needed!) an easy big boy's version of Jack & Ginger.

YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
GrogDog
Source reference

The original Alcazer: http://www.kindredcocktails.com/cocktail/alcazer

Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • Four stars with Wild Turkey 101, three with lower proof bourbon
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Primer

1 1⁄2 oz Bourbon
3⁄4 oz Sweet vermouth, Dolin (scant)
1⁄2 oz Ginger liqueur (Spiritopia)
1⁄2 oz Rum, Zaya
1⁄4 oz Honey syrup
2 ds Pepper tincture, Scrappy's Firewater Tincture (scant)
1 ds Bitters, Scrappy's Chocolate
Instructions

Build in a glass, stir with ice, strain into a chilled coupe. Express orange oil over the surface of the drink and rub the rim of the glass with the peel.

History

A guest asked for a slighty spicy and sweet cocktail. He and his girlfriend inspired this.

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Good cocktail. Complex, perhaps a bit too much. There is a lot going on at once in the drink.
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Good cocktail. Complex, perhaps a bit too much. There is a lot going on at once in the drink.

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