Just in Thyme

1 1⁄2 oz Light rum (Diplomatico Blanco Reserva)
1 1⁄2 oz Pineapple juice (Fresh)
2 t Thyme syrup
1⁄2 oz Bénédictine
2⁄3 oz Lime juice
2 ds Peychaud's Bitters
1 Lemon peel (as garnish)
1 Star anise (as garnish)
Instructions

Shake with ice, double strain into a coupe, squeeze the lemon twist over the drink and discard, garnish with the star anise

History

Winner of the Diplomatico World Tournament 2015

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Sai Charan Hamsala (New Zeland)
Source reference

http://www.rondiplomatico.com/cocktails-signature/2015/sai-charan-hamsa…

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Todo.
  • Excellent easy to drink cocktail, perfectly balanced with herbal and spiced notes. — ★★★★★
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Saviour Machine

1 oz Jamaican rum, Appleton 12
3⁄4 oz Guyanan rum, Lemon Hart 151
1⁄2 oz Gin, Tanqueray
3⁄4 oz Lime juice
1⁄2 oz Pineapple juice
1⁄2 oz Cinnamon syrup
1⁄4 oz Ginger syrup
1 ds Bitters, Dr Adam Elmegirab's Orinoco Bitters
1 wdg Lime (As garnish)
Instructions

Shake. Coupe. Add the garnish.

Notes

Spicy and rich Daiquiri variation. The gin adds an interesting herbal layer. Other aromatic Bitters can be used instead of Orinoco. Feel free.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Fransos.
Curator rating
Not yet rated
Average rating
Not yet rated
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Little Wonder

2 oz Cynar
1⁄2 oz Gin
3⁄4 oz Lime juice
3⁄4 oz Pineapple juice
1⁄2 oz Simple syrup (Slightly fat.)
1 ds Bitters, Angostura
Instructions

Shake. Up. No garnish.

Notes

A high proof gin is recommended. Amount of simple needed depends on the tartness of your pineapple juice and personal preference. Adjust accordingly.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Fransos
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Cut Cynar and increase Gin to 1 oz - better with lime but okay with lemon in a pinch
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Stone Roses

3⁄4 oz Gin
3⁄4 oz Light rum
1⁄4 oz Dry apricot brandy
1⁄4 oz Pisco
1⁄4 oz Rose liqueur
1⁄4 oz Grapefruit liqueur
3⁄4 oz Lemon juice
1⁄2 oz Grenadine
2 ds Peychaud's Bitters
Instructions

Shake, strain, up.

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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President of Vice

1 3⁄4 oz Añejo rum (blend of pot and column stills)
1⁄4 oz Dry apricot brandy
1⁄2 oz Bianco Vermouth
1⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄4 oz Amontillado Sherry
1 bsp Orange flower syrup
2 ds Peychaud's Bitters
1 ds Orange bitters
1 twst Orange peel (as garnish)
Instructions

Stir, strain, up, twist.

Notes

Originally pre-diluted and bottled, but good à la minute as well.

History

A Presidente variation based on my research into additives and flavorings common in early Cuban-style rums, plus more than one flight of fancy.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Calibogus (Smuggler's Cove)

1 1⁄4 oz Añejo rum (blend of column and pot still)
3⁄4 oz Zirbenz Stone Pine Liqueur
3⁄4 oz Molasses syrup
1⁄4 oz Lime juice
1 dr Spruce Beer (extract)
3 oz Seltzer water
Instructions

Shake and strain over the soda in a Collins or highball glass, and garnish with a swizzle stick.

Notes

Molasses syrup: bring two cups of water to a boil and stir in four cups of granulated sugar until dissolved. Add four ounces Bree Rabbit Mild molasses and stir. Let cool, seal, and refrigerate.

History

Addapted from a traditional mixture of spruce beer, rum, and molasses popular in colonial American taverns.

Yields Drink
Authenticity
Altered recipe
Creator
Smuggler's Cove, San Francisco, CA.
Source reference

Smuggler's Cove, p. 167.

Curator rating
Not yet rated
Average rating
Not yet rated
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Churchill's Breakfast

1 1⁄2 oz Rye
1⁄2 oz Coffee (Cold-brewed)
1⁄4 oz Grade B maple syrup
1 ds Bitters, Angostura
1 Cinnamon stick
Instructions

Light a cinnamon stick & allow smoke to fill a chilled coupe; extinguish.

Shake ingredients with ice, strain to the coupe. Garnish with the cinnamon stick "cigar".

Yields Drink
Year
2013
Authenticity
Unknown
Creator
Chef Steps
Source reference

https://www.chefsteps.com/activities/cocktail-churchill-s-breakfast

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Needs less syrup. Seems amenable to additions -- cherry heering, triple sec, benedictine, etc.
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drinkyfishes commented on 5/08/2018:

Up bitters and reduce syrup; it overpowers the drink.  Good but not quite perfect -- a solid base to tinker from.

Koko B. Ware

1 1⁄2 oz Rum, Appleton Estate V/X
1⁄4 oz Rhum Agricole, La Favorite (Amber)
1⁄2 oz Lime juice
1⁄2 oz Orgeat
1 T Vanilla syrup
1⁄2 oz Heavy cream
2 ds Bitters, Angostura
2 pn Nutmeg (One pinch mixed, one pinch garnish)
Instructions

Shake, strain into glass with crushed ice, garnish. Coconut mug recommended.

Notes

Tastest a little of coconut.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Thomas Waugh, death and co.
Source reference

Death and co. Pg. 173

Curator rating
Not yet rated
Average rating
5 stars
(8 ratings)
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The Nearest Faraway Place

3⁄4 oz Jamaican rum, Appleton Estate V/X
3⁄4 oz Rhum Agricole
1⁄2 oz Jamaican rum, Smith & Cross
3⁄4 oz Lemon juice
1⁄2 oz Orange liqueur
1⁄2 oz Ginger syrup (honey ginger syrup)
1⁄4 oz Allspice Dram
2 ds Bitters, Angostura
1 ds Absinthe
Instructions

Whip shake, pour into something tall, cover with pebble ice, decorate.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Would cut down on pimento dram with my home-made, and maybe bump the orange. Would be better if I had S&C -subbed Scarlet Ibis
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Supressor #2

1 oz Pimm's No. 1 Cup
1 oz Aromatized wine, Cocchi Americano
1⁄2 oz Dry vermouth
1⁄2 oz Zucca
1 ds Lemon bitters
1 twst Lemon peel
3 sli Cucumber (thin)
1 pn Sea salt
Instructions

Combine in a mixing glass with ice. Shake, strain into cocktail glass. Twist lemon peel over surface of drink and discard. Top with 3 slices of cucumber and pinch of sea salt on top of the cucumbers.

Yields Drink
Authenticity
Authentic recipe
Creator
Greg Best, Atlanta, GA
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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