Tropical White Negroni

1 oz Gin, Beefeater 24 (Any London Dry should do)
1 oz Amaro, Heirloom Pineapple Amaro
1 oz Aromatized wine, Cocchi Americano
1 ds Bitters (Optional; See notes)
Instructions

Stir & strain or build over big rock.

Notes

Bitters: Bittermen’s ‘Elemakule, Bittercube Jamaican #2, and Infuse Bitters Cassia Bark all work nicely here. Feel free to experiment!

YieldsDrink
Year
2023
Authenticity
Your original creation
Creator
Christopher Bevins, Los Angeles
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Old Friend

1 1⁄2 oz Gin, Beefeater
1⁄2 oz Campari
3⁄4 oz Grapefruit juice
1⁄4 oz Elderflower liqueur, St. Germain
Instructions

Shake. Double strain to coupe. Lemon coin as garnish

YieldsDrink
Year
2012
Authenticity
Authentic recipe
Creator
Jim Meehan for 2012 Chef's Club event, Aspen, Colorado
Source reference

Meehan's Bartender Manual, Jim Meehan, 2017 and https://cocktailvirgin.blogspot.com/2018/01/old-friend.html

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Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • Cut back on the Campari a little. Perhaps try Aperol? — ★★★
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Tiramisu shot

1 oz Nocino (Skip Rock)
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄2 oz Virgin Islands Rum, Cruzan Blackstrap
2 T Cream (Cashew milk)
Instructions

Shake with ice, strain into 2 shotglasses, serve with a vanilla wafer on the side

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
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Grim Reese's

3⁄4 oz Cognac
1⁄2 oz Crème de Cacao, Tempus Fugit
2 oz Almond milk
1 T Peanut butter
Instructions

Build in a blender with one ice cube. Serve over ice.

Notes

A riff on the peanut butter cup. Perfect for Halloween.

YieldsDrink
Year
2020
Authenticity
Your original creation
Creator
John Squire, Los Angeles, CA
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Not yet rated
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Dead Man's Wallet

1 1⁄2 oz Rye
3⁄4 oz Ruby Port
1⁄2 oz Lemon juice
1⁄3 oz Cinnamon syrup
2 ds Bitters, Angostura
Instructions

Combine all ingredients and shake vigorously with ice for 15 seconds. Strain over clear ice into an old fashioned glass.

YieldsDrink
Authenticity
Authentic recipe
Creator
Darrin Ylisto, Sylvain Restaurant, New Orleans
Source reference

https://www.boxesandbooze.com/cocktails/dead-mans-wallet

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Paris Manhattan

1 1⁄2 oz Bourbon
1 oz Elderflower liqueur, St. Germain (Germain)
1 t Dry vermouth
2 ds Bitters, Angostura
1 Maraschino cherry, Luxardo (as garnish)
Instructions

Stir and strain into cocktail glass.
Garnish with a maraschino cherry.

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • I swapped Lillet Blanc for the dry vermouth (which I didn't have).
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Soldier Boy

3⁄4 oz Lime juice
1⁄2 oz Grapefruit juice
1⁄2 oz Don's Mix
1⁄2 oz Cinnamon syrup
1⁄2 oz Grapefruit liqueur, Combier Crème de Pamplemousse
1⁄2 oz Apple brandy, Lairds
1 1⁄2 oz Bourbon
1 pn Nutmeg (as garnish)
Instructions

Shake, strain, garnish with nutmeg

Notes

Strong apple brandy works well. For Don's Mix, can sue 1:1 Giffard Vanille de Madagascar or other vanilla syrup and allspice dram.

YieldsDrink
Year
2018
Authenticity
Unknown
Creator
Jillian Vose
Source reference

The Dead Rabbit, Mixology and Mayhem p.55

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • Used Giffard Pamplemousse Rose and Elijah Craig for the bourbon. I agree with Dead Rabbit that this tastes like "fall in a glass". — ★★★★
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Guava Uprising

2 oz Cachaça
1 1⁄2 oz Guava juice
2⁄3 oz Lime juice
2 t Syrup of roses
1⁄4 oz Rose water (optional)
Instructions

Shake with ice, strain, serve up in a coupe. Garnish: Rose petal(s) if available.

Notes

Measurements assume 2:1 rose syrup, so increase if using 1:1 syrup.

History

An "up" adaptation of Junior Merino's original "Guava Rose", which was blended with ice.

YieldsDrink
Authenticity
Altered recipe
Creator
Adapted by myself, from Junior Merino's blended original recipe.
Source reference

original this was adapted from: https://www.liquor.com/recipes/guava-rose/

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Persimmons Cosmo

1 1⁄2 oz Vodka
3 oz Persimmon (pureed)
1⁄2 oz Lime
1⁄2 oz Elderflower liqueur, St. Germain
1 ds Lemon bitters
1 ? Persimmon (thin dehydrated wheel floated as garnish)
Instructions

Puree 1 fresh persimmon in blender with lime juice and 1 oz. water. Strain and measure into shaker with other in ingredients. Shake for 30 seconds, strain into chilled coupe.

Notes

This is pretty different than a cosmo with the puree, but has a similar overall taste. Persimmon is such a delicate taste, so might try more of it and a bit less lime. Cleaner high quality vodka also helps.

Picture of Persimmons Cosmo
© Dave Hebb
YieldsDrink
Authenticity
Altered recipe
Source reference

https://foodandstyle.com/persimmon-cosmopolitan/

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Poison Lips

2 oz Tequila
3⁄4 oz Mirto
3⁄4 oz Lemon
1 oz Ginger liqueur, Domaine de Canton
2 ds Lavender bitters
Instructions

Shake, strain, up

Notes

Mirto is such a unique flavor and I was looking for some good recipes. The orginal was too sweet and the Mirto was lost, so I changed it up a bit by replacing the ginger syrup with ginger liqueur and adjusting proportions. I believe it's nicely balanced now and you can taste the Mirto without it overpowering. Ginger is a bit lost, but it adds a bit of spice on the swallow.

YieldsDrink
Authenticity
Altered recipe
Source reference

https://winedharma.com/en/recipe/poison-lips-cocktail-a-new-mesmerizing…

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