The Commodore

1 1⁄2 oz Bourbon
1⁄2 oz Dark Crème de Cacao
1⁄2 oz Lemon juice
1 ds Grenadine
Instructions

Shake, coupe

Yields Drink
Authenticity
Unknown
Creator
Jamie Boudreau, Canon, Seattle
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
Similar cocktails
Fransos commented on 1/13/2017:

Isn't this recipe a Commodore #2? According to Martin Doudroffs index of cocktails there are several cocktails including Commodore in their name. Jamie Boudreau is cited as the creator of the recipe written here, but Doudroffs index refers to this book: Albert Stevens Crockett. Old Waldorf Bar Days. Aventine Press. 1931. p. 127.

The Bruja Smash

1 1⁄2 oz Blanco tequila
1 oz Strega
1⁄2 oz Lemon juice
7 ? Raspberry
7 lf Mint
Instructions

Shake all ingredients with crushed ice, dump into a tulip glass, garnish with a mint sprig

Yields Drink
Authenticity
Authentic recipe
Creator
Andrew Bohrer
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Surprising and surprisingly great combination. Made with Anejo.
  • Subbed Yellow Chartreuse. Kinda felt like the shaking required to work over the raspberries also diluted the drink too much.
  • Try with 1 oz tequila, maybe reposado
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Queen City

2 oz Rye, George Dickel
3⁄4 oz Aromatized wine, Lillet Blanc
1⁄4 oz Amaro, Amaro di Angostura
12 dr Bitters, Bittermens Hopped Grapefruit
1 Grapefruit peel (garnish)
Instructions

Stir, strain, chilled coupe/cocktail. Expressed garnish and enjoy.

Notes

Seattle was known as "Queen City" during the late 60's and early 70's.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Scott Diaz, Seattle WA
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Stiggins' Fancy Flip

1 oz Pineapple rum, Plantation Stiggins' Fancy
1 oz Rhum Agricole
1 oz Lime juice
1⁄2 oz Allspice Dram
1⁄2 oz Demerara syrup
1 Whole egg
Instructions

Dry shake and then shake with ice. Strain into fizz glass or coupe.

History

Modified version of PDT's "Coda", using Plantation Stiggins' Fancy to add a pineapple element without bringing sweetness.

Picture of Stiggins' Fancy Flip
Yields Drink
Year
2015
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • This was yummy! I used half maple syrup and half orgeat instead of the demerara syrup
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koalahamlet commented on 2/19/2017:

I was looking for something to do with Stiggin's pineapple rum, and I'm very happy to have found this.

I also *just* happened to have some leftover demerara syrup from a previous cocktail session. 



I used st.george agricole, which gave this cocktail a funkier nose than probably intended, but it was a point of interest instead of a point against it. 

Overall, Stiggin's lends itself very well to this cocktail as it brightens the entire palette.

I'd thought a 1/2 oz of allspice was a bit excessive, but it worked well. Next time I'll try a little less allspice and see if the drink remains as tasty. 

 

Lucien's Brasileira

3⁄4 oz Genever, Bols
3⁄4 oz Aromatized wine, Lillet Rose
3⁄4 oz Luxardo Bitter
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Orgeat
1 rinse Jamaican rum, Smith & Cross
1 twst Grapefruit peel (as garnish)
Instructions

Stir, strain, up, twist.

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Sandy Jose Nunez, Middle Branch, NYC.
Source reference

via Facebook/in person.

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Love this.
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Susurrus

2 oz Calvados, Boulard (VSOP)
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup
2 ds Bitters, Fee Brothers Old Fashion
2 oz Hard cider (dry)
Instructions

Shake the first four ingredients with ice and strain into a chilled cocktail flute or coupe OR build in an ice-filled old fashioned glass and stir briefly to combine.

Top with hard cider. Garnish with a thin apple slice.

Notes

It's straightforward apple pie in a French 75 jacket. Dash of ginger or allspice dram would probably work nicely.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Rather one note. The note is apple.
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World's Fair

1 1⁄2 oz Rye, Willett 2 Year
3⁄4 oz Amaro Montenegro
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Walnut Liqueur, Nux Alpina
1 ds Bitters, Fee Brothers Whiskey Barrel Aged
1 Cherry (as garnish)
1 twst Orange peel (as garnish)
Instructions

Stir with ice and strain into a cocktail coupe. Serve with a cherry-orange peel flag garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Vannaluck Hongthong, Baldwin Bar, Woburn, Massachusetts (USA)
Source reference

http://cocktailvirgin.blogspot.co.il/2016/03/worlds-fair.html

Curator rating
Not yet rated
Average rating
4.5 stars
(19 ratings)
From other users
  • Upped Rye to 2oz — ★★★★
  • Made with Punt e Mes and cardamom bitters.
  • Fat 3/4 on the amaro and, likewise, another dash of bitters.
  • Nice winter-y warm-toned drink.
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yarm commented on 11/30/2022:

Created by Vannaluck Hongthong at the Baldwin Bar in Woburn, MA.

Craig E commented on 12/04/2022:

Curated to clean up including adding creator. Thanks @yarm!

Crimson Lake

1 1⁄2 oz Gin, The Botanist
3⁄4 oz Aperitivo, Leopold Brothers
3⁄4 oz Sweet vermouth, Carpano Antica Formula
2 ds Bitters, Fee Brothers Whiskey Barrel Aged
Instructions

Stir; strain; up. Blood orange twist.

Notes

Negroni riff using the similar-but-different Leopold Brothers Aperitivo. Cinnamon-rich Fee Brothers bitters play well with the herbal notes in the Aperitivo.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Drew Fields, Washington DC
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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The Reverb Crash

4 oz White grapefruit juice
1 1⁄2 oz Passion fruit syrup
3⁄4 oz Lime juice
3⁄4 bsp Orgeat
1 oz Light rum (Cuban)
1 oz Dark rum (Jamaican)
Instructions

Put in a shaker with half a cup of crushed ice, shake well and put in a Tiki mug - I guess a 14-16 Oz one , add crushed Ice to fill. Garnish with, eh- I dunno - half a grapefruit, ok, no - with a mint sprig.

Notes

You can use more Orgeat if you want - it depends how strong the taste of the syrup is. The idea is to just feel a bit of it. I used Monin brand which is very strong.

Yields Drink
Year
2003
Authenticity
Authentic recipe
Creator
Kick-The-Reverb
Source reference

http://www.tikiroom.com/drinks/drinkcontest-results.htm

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
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Drink My Blood

1 oz Rye
1 oz Campari
3⁄4 oz Blood orange syrup
1⁄2 oz Aromatized wine, Lillet Rouge
1⁄2 oz Lemon juice
Instructions

Shake, strain, up. Garnish with orange or lemon twist.

Notes

I used the blood orange syrup recipe from the Ides of March.

History

A cocktail for Maundy Thursday.

Picture of Drink My Blood
Yields Drink
Year
2016
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Cbardon2010 commented on 6/13/2016:

A drier version with Solerno instead of syrup

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