Martinez Bianco

2 oz Bianco Vermouth, Dolin
1 oz Gin, Beefeater
1⁄2 oz Bergamot liqueur, Italicus
2 ds Orange bitters, Regans' orange bitters
Instructions

Add all ingredients to a mixing glass, add lots of ice, stir until cold, serve up in a Nick & Nora or a coupe with an olive or two.

Notes

A classic aperitivo. Found on the InShaker site. The taste will change with different brands of vermouth and gin - it’d be great with a dry vermouth, too. Only the Italicus is sacrosanct. Reducing the gin would put this well into low-ABV territory.

YieldsDrink
Authenticity
Unknown
Creator
Attributed to bartender Stefano Catino of Sydney, Australia.
Source reference

https://us.inshaker.com/barmen/98-stefano-catino

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Oumuamua

1 oz Rum (Aged)
1 oz Oloroso sherry
1 1⁄2 oz Pineapple juice
1⁄2 oz Cream of coconut
1⁄4 oz Lime juice
1 rinse Absinthe
1 spg Mint
Instructions

Whip shake with pebble ice. Dump into Collins glass. Add pebble ice and straw. Absinthe spray and mint garnish

YieldsDrink
Year
2017
Authenticity
Authentic recipe
Creator
Brian Teterakis, The Varnish, Los Angeles
Source reference

https://www.youtube.com/watch?v=OEOWDy83y2A

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Gin & Us

1⁄2 oz Bergamot liqueur, Italicus
2 oz Gin
1⁄2 oz Dry vermouth
Instructions

Stir, serve up with a lemon zest twist

YieldsDrink
Year
2024
Authenticity
Unknown
Creator
Matthew Coffey
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Berlin in the 70s

1 oz Mezcal
1 oz Blanco tequila
1 oz Orange juice
1⁄2 oz Lemon juice
1⁄2 oz Cinnamon syrup
Instructions

Shake with ice, strain into a double old fashioned glass full of ice, and garnish with an orange slice accented with 7 drop Fee's Old Fashioned Bitters (Fee's Whiskey Barrel-Aged).

History

Found on Frederic’s Cocktail blog, also at imbibe.

Frederic’s notes: Cure: New Orleans Drinks and How to Mix ’Em and spotted Berlin in the 70s. The recipe was attributed to bartender Billy Dollard who was inspired by Cure bartender Maks Pazuniak who was tinkering with a recipe that he was calling New York in the Seventies

YieldsDrink
Authenticity
Authentic recipe
Creator
Billy Dollard who was inspired by Cure bartender Maks Pazuniak
Source reference

https://cocktailvirgin.blogspot.com/2023/01/berlin-in-70s.html

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4 stars
(1 rating)
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Pinello

1 7⁄8 oz Limoncello, Pallini
2⁄3 oz Gin
1 t Pine liqueur
Instructions

Shake & strain in chilled cocktail glass. Lemon twist.

Notes

Simple and fresh digestive after dinner.
Gin Poli Marconi 46 is a good choice.

History

Drink born trying to make limoncello less banal.

YieldsDrink
Year
2024
Authenticity
Your original creation
Source reference

https://easymixology.it/cocktail/pinello/

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Phoenix

1 3⁄8 oz Aromatized wine, Cocchi Americano Rosa
2 t Sherry (Alvear Medium Dry)
2 t Madeira, Blandy's
2 t Rye
5 ds Islay Scotch, Laphroaig 10
1 twst Lemon
Instructions

Stir, express and discard lemon peel, serve up

Notes

I have substituded tawny port for the madeira along with dry sherry for the sherry with good results.

YieldsDrink
Year
2022
Authenticity
Authentic recipe
Creator
Zachary Lavoie, Wild Blue Restaurant, Whistler BC
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From other users
  • Low ABV stirred cocktail — ★★★★★
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Christmas in a Glass

1 oz Rum (Vivacity Cranberry Rum, Oregon)
1 oz Pomegranate Liqueur
1⁄2 oz Triple sec, Cointreau
2 oz Cranberry juice (Oceanspray)
2 t Simple syrup, Spiced (recipe below)
4 Cranberry (optional garnish)
1 sli Orange (used Trader Joe's candied orange)
Instructions

Combine all ingredients from rum through simple syrup in a shaking tin with ice. Shake to chill, then double strain into a chilled coupe or martini glass. Garnish with whole cranberries and a half-slice of orange.

Spiced Syrup:
1/2 cup granulated sugar
1/2 cup water
3 cinnamon sticks or 1 1/2 tsp ground cinnamon
1 inch fresh ginger, sliced or 1 tsp ground ginger
2 inch piece orange peel
one large pinch ground cloves or ground nutmeg
Simmer for 20-30, let cool for one hour, strain into a clean container.

Notes

I used Oceanspray Cranberry Cocktail (original formula) for this recipe. If using a no-sugar-added cranberry juice, adjust the sweetness with simple syrup to taste.

History

My goal with this drink was to create a new cocktail using Vivacity Cranberry Rum, having previously served the mule recipe (provided by the distillery) two years in a row. I workshopped this recipe and took it to the family Christmas party where it was well received.

Picture of Christmas in a Glass
YieldsDrink
Year
2023
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Cocteau Twist

1 oz Islay Scotch, Laphroaig 10
3⁄4 oz Chambord
1⁄2 oz Lemon juice
1⁄4 oz Orgeat
2 oz Club soda
2 ds Peychaud's Bitters
1 Maraschino cherry, Luxardo
Instructions

Shake the Scotch, Chambord, lemon juice, orgeat, and bitters with ice, then strain into a snifter or rocks glass over ice. Add club soda and a Luxardo maraschino cherry, then stir.

History

Started with the name and worked backwards from that.

YieldsDrink
Year
2024
Authenticity
Your original creation
Creator
Brian Beck, Mosswood Loft, Seattle
Curator rating
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Italian espresso martini

1 oz Espresso
1 1⁄2 oz Amaro
1⁄2 oz Coffee liqueur, Kahlua
Instructions

Chill a Nick & Nora glass with ice and water and set aside.

Brew a shot of espresso, pour the shot into a shaker over ice to chill, and quickly strain the ice out to avoid excess dilution.

Add the Averna and Kahlúa to the shaker with fresh ice, and shake vigorously to foam the espresso.

Strain into the chilled Nick & Nora glass.

Garnish with 3 coffee beans.

YieldsDrink
Authenticity
Authentic recipe
Creator
Nicholas Boden
Source reference

https://www.liquor.com/recipes/italian-chocolate-martini/

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Marianito

2 1⁄2 oz Vermouth Rojo (Basque vermouth preferred)
2⁄3 oz Campari
1⁄2 oz Gin, Beefeater
1⁄2 oz Yuzu juice
2 ds Bitters, Angostura
Instructions

Build in the glass with plenty of ice, stir until cold, garnish with a green olive and an orange slice.

History

The Marianito, aka Vermut Preparado, is the infinitely malleable stalwart of evening aperitivo time from San Sebastián to Milan. This recipe, from Punchdrink, calls for Pomelo juice, but I subbed Yuzo - and I’ve also had it without any citrus. Feel free to try different vermouths, amari, and spirits.

YieldsDrink
Authenticity
Unknown
Creator
Fernández Marchante | Bilbao, Spain
Source reference

https://punchdrink.com/recipes/marianito/

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • A simpler version is 2 vermouth/.5 gin/.5 Campari, with an orange zest and olive garnish - from https://www.foodandwine.com/vermouth-preparado-marianito-recipe-8710014 A tasty, low ABV sip.
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I am not sure what to make of this since the Marianito recipe hasn't been standardized in Spain--different places have their own spin (https://punchdrink.com/articles/marianito-bilbao-cocktail-recipe/). The constants are sweet vermouth, gin, and Campari, with about half the recipes including Angostura bitters.

Since this recipe has been posted as the main one (not a variant) the juice should probably be stricken from the ingredient list or listed as optional/leaving it only as a variation in the notes. Yuzu in particular should not be in the main ingredient list since the recipes I see with juice call for pomelo or orange. Note that a few recipes call for a small amount of Curacao and no juice.

Unfortunately, the Punch recipe seems to be a bartender's own variation using pomelo juice. Many/most Marianito recipes don't have citrus juice, just an orange peel and olive garnish or similar (e.g. an orange slice.) Punch actually lists Cinzano vermouth, but a Spanish rojo vermouth is normal.

Yes, indeed, Shawn is right - that’s why I noted the recipe is “infinitely malleable,” and that it’s frequently made without citrus. All that said, Kindred Cocktails needed a Marianito recipe up here to spark this vital cultural conversation! (By the way, Txurrut is a fabulous Basque vermouth!)

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