Un Poivron en Vacances (Mr Pepper on Holiday)

2 oz Barbados Rum, Mount Gay Eclipse Black
1⁄4 oz Allspice Dram, Bitter Truth
2⁄3 oz Orange juice
1⁄3 oz Mango juice
1⁄2 oz Lime juice
1⁄4 oz Passion fruit syrup, Monin
1 ds Bitters, Angostura
8 dr Hellfire Habanero Shrub, Bittermens
1 sli Yellow bell pepper
Instructions

Muddle yellow bell pepper with passion fruit syrup. Add other ingredients. Shake. Double strain. Serve in a coupe. Decorate with slice of bell pepper under an umbrella to protect it from the sun. ;-)

Notes

I used a premix of approx 2:1 orange:mango juice.
If you want stronger mango flavour, be my guest and change proportions.

History

The "winner" of the vegetable cocktails presentation I made in the bar. Not everybody liked the radish or fennel cocktails but this one was a hit.

Picture of Un Poivron en Vacances (Mr Pepper on Holiday)
Yields Drink
Authenticity
Your original creation
Creator
Thierry Vandevelde
La 25ème Heure
Soignies, Belgium
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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  • Nui Nui — Virgin Islands Rum, Allspice Dram, Bitters, Lime juice, Orange juice, Cinnamon syrup, Vanilla syrup, Orange peel
  • The Barrelman — Barbados Rum, Navy strength rum, Grapefruit juice, Passion fruit syrup, Lime juice, Donn's Spices #2
  • Dark Desires — Venezuelan rum, Allspice Dram, Coffee liqueur, Passion fruit syrup, Lime juice, Lime
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PX Daiquiri

1 1⁄2 oz Rhum Agricole, Damoiseau Blanc
3⁄4 oz Pedro Ximénez Sherry, Gonzalez Byass Nectar
3⁄4 oz Lime juice
1 pn Nutmeg (as garnish)
Instructions

Shake; strain; coupe; garnish.

Picture of PX Daiquiri
Yields Drink
Authenticity
Authentic recipe
Creator
Chantal Tseng, Mockingbird Hill, Washington DC (USA)
Source reference

http://punchdrink.com/recipes/px-daiquiri/

Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
From other users
  • A 'tweener between bright, refreshing drinks and dark, moody ones, that winds up not quite satisfying as either. — ★★★
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  • Undiscovered Country — Pisco, Swedish Punsch, Aromatized wine, Lime juice
  • Dakkar Grotto — Rhum Agricole, Sweet vermouth, Green tea syrup, Lime juice, Grapefruit peel
  • La Serena Sour — Pisco, Dry white wine, Lime juice, Orgeat, Egg white
  • Bombos y Platillos — Batavia Arrack, Aromatized wine, Apricot liqueur, Lemon juice, Salt

La Plante de la Lune (Plant of the Moon)

1 bsp Apricot jam
1 1⁄2 oz Bourbon
3⁄4 oz Chardonnay
1⁄2 oz Sea Buckthorn liqueur, Distillerie de Biercée
1⁄2 oz Lemon juice
3 ds Bitters, Bitter Truth Celery
6 dr Celery bitters, Bittermens Orchard Street Celery Shrub
Instructions

Dissolve apricot jam in Chardonnay. Add other ingredients. Shake, stir & strain. Serve in a coupe. Garnish with star anise.

History

Celery was known as "Selenon" or "Plant of the Moon" during Antiquity. This cocktail was created as part of a "vegetable cocktails" presentation.

Picture of La Plante de la Lune (Plant of the Moon)
Yields Drink
Authenticity
Your original creation
Creator
Thierry Vandevelde
La 25ème Heure
Soignies, Belgium
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Lucky Fool — Brandy, Licor 43, Dry vermouth, Peychaud's Bitters, Citron liqueur, Lime juice
  • Betty Carter — Bourbon, Pedro Ximénez Sherry, Amaro Nonino, Lemon juice
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  • Baumé Squad — Bourbon, Red wine, Bitters, Lemon juice, Orange juice, Grenadine, Orange peel

Sun Stealer

2 oz Gin
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Crème de Cacao
1⁄4 oz Fernet Branca
1 ds Orange bitters
1 twst Lemon peel
Instructions

Stir with ice. Strain into chilled coup. Express lemon twist, and garnish if desired.

Yields Drink
Authenticity
Authentic recipe
Creator
Henry Prendergast, Analogue, Chicago
Source reference

http://punchdrink.com/recipes/sun-stealer/

Curator rating
Not yet rated
Average rating
3.5 stars
(15 ratings)
From other users
  • Worth trying with rye. Gin is wasted on this one.
  • I like this as a Hanky Panky riff.
  • Nice Hanky Panky variant, and I think,with the richness of cacao, an improvement. OK to sub dark creme de cacao (all I had) since the sweet vermouth and fenet also add color. — ★★★★
  • honey, subtle bitterness, incredibly smooth
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  • Clair de Lune — Gin, Sherry, Licor 43, Lime bitters, Maraschino Liqueur, Suze, Lemon peel
  • The East Ender — Gin, Sweet vermouth, Bitters, Orange peel
Robbyfresh commented on 8/01/2017:

Tried this with rye subbed for the gin (because when I taste a gin drink I like, my first thought usually is "I bet this would be better with whiskey"). Also very good.

Boo Radley

2 oz Bourbon
3⁄4 oz Cynar
1⁄2 oz Cherry Liqueur, Cherry Heering
1 twst Orange peel
1 twst Lemon peel
Instructions

Stir with ice. Strain into chilled coup. Express lemon and orange peels, and garnish if desired.

Yields Drink
Authenticity
Authentic recipe
Creator
Chris Hannah, French 75, New Orleans, LA
Source reference

http://punchdrink.com/recipes/boo-radley/

Curator rating
Not yet rated
Average rating
3.5 stars
(15 ratings)
From other users
  • Works with Rye, also.
  • A touch sweet for me, but I do like the cherry/whiskey combo.
  • Try
  • Made with EW White. Sweet as mentioned, which makes me think rye might improve.
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The Long Kiss Goodnight

1 oz Rye
1⁄2 oz Averna
1⁄2 oz Fernet Branca
1⁄2 oz Campari
1⁄2 oz Herbal liqueur, Green Chartreuse
5 dr Orange cream citrate, Bittermens
5 dr Bitters, Bittermens Boston Bittahs
1 twst Orange peel (Garnish - flamed)
1 rinse Scotch, Compass Box (Peated Scotch is specified)
Instructions

Stir on ice until well-chilled. Rinse a chillled cocktail glass with peated scotch (e.g. Compass Box Peat Monster). Strain into the glass, garnish with a flamed orange twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Nick
Source reference

https://drinkstraightup.com/2013/03/19/the-long-kiss-goodnight/

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • This complex solution yields a palatable result. I made one of these, once. I did not have Boston Bittahs, but substituted Fee's Grapefruit Bitters.
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Joe White commented on 8/16/2024:

Had this while enjoying scallops and brussel sprouts. Kept amusing my tongue in great watsy

Trouble in Paradise

1 oz Bourbon
1 oz Campari
3⁄4 oz Grapefruit juice
1⁄2 oz Honey syrup (2:1)
3⁄4 oz Lemon juice
2 pn Black pepper
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
Source reference

http://www.bonappetit.com/recipe/trouble-in-paradise

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
Similar cocktails
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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License To Drive

1 oz Rye, Rittenhouse 100
1 oz Cappelletti Aperitivo
1 oz Sherry (Amontillado or Oloroso)
1 ds Bitters, Fee Brothers Orange
1 ds Bitters, Regans' orange bitters
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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Bourbon: Tasting the Good Stuff, Neat

This is the eighth installment in a series on Bourbon by Zach Pearson. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.

Old Fitzgerald Bonded Bourbon

(100 proof) DSP #1 – Bernheim, bottled DSP 31 – Heaven Hill, bottled 2013? $16

Golden amber color. Candy floss, honey and golden citrus on the nose, not sharp. Typical cream of wheat/plaster of Paris sweetness as well. Oily and slightly viscous, with alcohol burn fading into maple and corn sweetness at first, then more citrus and dusty-wheaty notes. The empty glass smells like bananas. Incredible value, if you like wheat Bourbons and can find it.

Very Old Fitzgerald 12 Year Bourbon

(90 proof), bottled 2009? $30

Moderate amber in color. Creamy nose, vanilla and marzipan, old furniture finish. The decrease is alcohol is evident, but there’s a drag of wood tannins across the front of the palate that takes a moment to turn from furniture shop (e.g. good wood aromatized by hot metal) to the cream of wheat sweetness. There’s some ornamentation of green spicy notes that must be from the wood, and this just feels heavier and more contemplative.

Old Weller Antique Bourbon

(107 proof) $26.50

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