The Night Shining

1 1⁄2 oz Rum, Zacapa 23
1⁄2 oz Kummel
1⁄6 oz Campari
2 ds Bitters, Boker's
1 twst Lemon peel
Instructions

Combine ingredients with ice in a mixing glass and stir.
Strain into rocks glass with one rock and garnish with lemon twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Ali Reynolds, Hawksmoor Spitalfields Bar, London
Source reference

http://punchdrink.com/recipes/the-night-shining/

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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Muletide

1 oz Aquavit, Linie
1 oz Oloroso sherry
3⁄4 oz Ginger syrup
3⁄4 oz Lime juice
1 1⁄2 oz Pale Ale
Instructions

Shake, without the pale ale. Serve in a Collins glass filled with ice and a splash of pale ale. Garnish with dried ginger.

Notes

To make the ginger syrup, use 2:1 sugar to ginger juice.

Yields Drink
Authenticity
Authentic recipe
Creator
Nico de Soto, Mace, New York
Source reference

http://punchdrink.com/recipes/muletide/

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Not yet rated
Average rating
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Zachary Pearson commented on 11/26/2016:

Curated this slightly. I took a guess at how much pale ale makes a "splash" - I'm calling it 1.5 ounces. Thanks,  Zachary

From the Field

1 1⁄2 oz Absenteroux, Distilleries de Provence
1⁄2 oz Lemon juice
1 bsp Rose liqueur, Briottet
1 1⁄2 oz Soda water (top up)
1 ds Celery bitters, Bittermens Orchard Street Celery Shrub
Instructions

Build in a collins glass, add ice and top with soda. Garnish with a pink grapefruit wedge

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Jonny Almario, Madame George, Auckland, NZ
Curator rating
Not yet rated
Average rating
Not yet rated
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Pale Heart

1 oz Mezcal, Gracias a Dios (Espadin Joven)
1 oz Aromatized wine, Cocchi Americano
1⁄2 oz Manzanilla sherry, La Gitana
1 ds Orange bitters, Regans' orange bitters
1 twst Orange peel (as garnish)
Instructions

Stir over ice and serve over a large piece of ice. Garnish with an orange twist.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Jonny Almario, Madame George, Auckland, NZ
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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The Old Pueblo

1 oz Reposado Tequila
1 oz Mezcal, Del Maguey
1 oz Lime juice
1⁄2 oz Triple sec, Cointreau
1⁄4 oz Demerara syrup
1⁄4 oz Prickly Pear syrup, Cheri's Desert Harvest
Instructions

Rim glass with smoked salt (preferably black Mexican smoked salt). Shake and pour straight into Collins glass.
Float 2-3 dashes of Bitterman's Mole Bitters

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • A smokey pink margarita. Prickly pear doesn't add very much taste but it sure make this a beauty.
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Kentucky Windage

1 oz Bourbon (Preferably bonded)
1 oz Apple brandy, Lairds 100 proof
1⁄4 oz Molasses syrup (1:1 ratio)
1 ds Bitters, Fee Brothers
2 ds Bitters, Bitter Truth (Use Jerry's Own Bitters)
Instructions

Stir, serve in Old Fashioned glass, Lemon twist

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
_Ike
Curator rating
Not yet rated
Average rating
Not yet rated
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What the Dickens?

1 oz Rum
1⁄2 oz Cognac
3⁄4 oz Simple syrup
1⁄2 oz Lime juice
1 1⁄2 oz Pineapple juice
3 ds Peychaud's Bitters
1 ds Bitters, Angostura
1 Lime (wheel as garnish)
Instructions

Shake, strain, Collins glass, crushed ice, garnish.

Notes

Recipe as presented in Imbibe. The bar's facebook page indicates this used Mt Gay Eclipse and E&J. A blogger suggested Flor De Cana 7 year. I've tried with Stiggins' Fancy Plantation Pineapple with excellent results.

The bar's facebook page also calls out "special" bitters, and black tea, and chai. Perhaps the latter two were removed when this was changed from a punch to a single serving? Pictures show wine glasses garnished with pineapple.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Ben Anderson, The Corner Office, Denver, CO, USA
Source reference

http://imbibemagazine.com/what-the-dickens-cognac-cocktail/

Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • Watermelon agua fresca instd of pineapple/syrup Also tried flipping agricole/calvados & subbed triplesec/earlgrey syrup & lemon bitters aka “Qu'est-ce que les Dickens”
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Unfinished Business

1 1⁄2 oz Gin, Beefeater
3⁄4 oz Bonal Gentiane Quina
3⁄4 oz Aromatized wine, Cocchi Americano
1 Brandied cherry (as garnish)
Instructions

Stir, strain, up.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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MOJO1229 commented on 11/21/2016:

<br />I think a more apt name for "Unfinished Business" would be "Work in Progress." Maybe they mean the same. Regardless, the drink as presented I rate as 3.0. The taste was O.K., but there was no zip (please excuse the professional jargon). I added a dash of Burlesque bitters and a small amount of orange zest, and those two minor changes made a big difference, giving it the missing zip.

I'm going to make this cocktail again, but I'll use a different gin, either The Botanist or St. George's terroir gin. Both bring overtones that are lacking in Beefeater gin. I hope that as others try this cocktail, they'll offer their opinions on "Unfinished Business" and provide suggestions to improve it. It is a cocktail that truly has "Unfinished Business."

MOJO1229 commented on 4/05/2017:


The second time around isn't always better. I made "Unfinished Business" once more, five months later, not realizing I had commented on this drink already. However, my thoughts about "Unfinished Business" remain unchanged. Consequently, I rated it 3.0 again.

Two thoughts came to mind the second time around: (1) Use less gin or more Bonal to balance out the taste of the ingredients. As is, the gin overwhelms the other ingredients. Perhaps using a smoother gin, such as Knickerbocker, might help. I added a tad more Boanal, and that resulted in a better tasting drink. (2) Using the previously mentioned bitters plus the orange zest definitely help. There may be a better bitters than Burlesque; suggestions, anybody? I think using Cocchi Vermouth di Torino instead of Cocchi Americano may help. The former has more depth and overtones than the latter--but experience will tell.

The Miller Shake

1 oz Añejo rum, Bacardi 8
2 t Calvados
2 t Coconut liqueur, Kalani
1 bsp Demerara Rum, El Dorado
1⁄2 oz Lime juice
1⁄2 oz Lemon juice
1⁄2 oz Rich demerara syrup 2:1
2 ds Black Cardamom (tincture, see note.)
1 Egg white
1 ds Bitters, Angostura
Instructions

Dry shake, shake. Pour to chilled coupe. Garnish with angostura art.

Notes

Make black cardamom tincture by infusing vodka with black cardamom, or crush black cardamom and add directly to drink. Can switch rum with Havana club 7 and similar. Can switch Kalani with Gabriel Boudier Coconut liqueur.

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Anders Bakke, Human Mote, Oslo, Norway
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Bitter Optimist

1 1⁄2 oz Gin, St. George Botanivore
1 1⁄2 oz Sweet vermouth, Carpano Antica Formula
1 oz Amaro Sibilla, Varnelli
1⁄2 oz Grapefruit liqueur, Combier Crème de Pamplemousse
1⁄4 oz Lemon juice
Instructions

Stir, coupe, no garnish

Yields Drink
Authenticity
Your original creation
Creator
Heidi Schmidt
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Increased grapefruit to 3/4 Oz.
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Shawn C commented on 8/03/2023:

Complex and fruity at the same time. The grapefruit works well with Amaro Sibilla's profile and the Carpano broadens the character. The original recipe volume is 4.75 oz before mixing dilution, and the total alcohol content is rather high at ~1.34 oz, so I modded slightly: 1.5 oz gin, 1 Carpano Antica, 3/4 Sibilla, 1/2 Pamplemousse, 1/4 lemon juice.

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