Cobra Dance

1 oz Cognac
1 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Pear liqueur, St. George
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Mezcal
1 ds Bitters, Angostura
3 dr Salt Solution
Instructions

Stir, strain, up

Notes

Can also be batched and frozen, use slightly less Angostura if you don't plan to drink it within a few days.

Yields Drink
Year
2025
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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  • Copper Penny — Rye, Pear eau de vie, Sweet vermouth, Apricot liqueur, Bitters, Lemon peel
  • Czech Your Head — Brandy, Vermut Rojo, Becherovka, Peach liqueur, Blackstrap Bitters, Orange peel
  • Atmospheric River — Brandy, Amontillado Sherry, Herbal liqueur, Orange Curaçao, Peychaud's Bitters, Orange peel

Saints and Sinners (Craig Eliason)

1 ds Pastis, Herbsaint (as rinse)
2 oz Brandy, Sainte Louise
1⁄4 oz Crème de Cacao, Tempus Fugit
1⁄4 oz Maraschino Liqueur, Luxardo
3 ds Peychaud's Bitters
1 twst Orange peel (as garnish)
1 Star anise (as garnish)
Instructions

Rinse or spritz chilled rocks glass with Herbsaint. Stir other liquid ingredients with ice and strain into prepared glass (without ice, à la a Sazerac). Express an orange twist, then fold it into a pouch clipped onto the inside of the glass with a star anise set inside as a garnish.

History

Created for the Reddit Original Cocktail Competition, December 2025: Cocoa and anise.

Picture of Saints and Sinners (Craig Eliason)
Craig Eliason
Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Source reference

https://www.reddit.com/r/cocktails/comments/1pbev5p/saints_and_sinners/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Pastis and orange oils on the nose, candied orange. Milk chocolate on sip. Dry, spicy black-pepper finish keeps sweetness in check.
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  • Frank Lloyd Wright — Bourbon, Pear liqueur, Islay Scotch, Nocino, Bitters, Lemon peel

Menorcan Sherry-Ferry

1 1⁄2 oz Gin, Xoriguer Mahón Gin (Junipero might work as sub)
3⁄4 oz Valdespino Jerez Quina (sherry quina)
3⁄4 oz Cappelletti Aperitivo
2 ds Bitters, Dr Adam Elmegirab’s Spanish Bitters
Instructions

Stir with ice, strain into chilled cocktail glass. No garnish necessary.

History

Loosely based on a Negroni template, inspired by Pedro Chicote's cocktails with sherry quina from 1947 and earlier, as well as Spanish gins. Uses a vino amaro for the red bitters, and a sherry quina in place of vermouth. Spanish bitters (based on a resurrected historical recipe) add chamomile and kick to the sherry/wine/juniper palate.

Mahón Gin has been distilled in Menorca for 300 years and has a single botanical: locally harvested juniper. The juniper in this gin is intense.

Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Shawn C., Fresno, California
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Destination Unknown

1 1⁄2 oz Rye
1⁄2 oz Sweet vermouth
1⁄2 oz Amaretto
1⁄2 oz Herbal liqueur, Jeppson's Malort
1 twst Orange peel (discard)
Instructions

Stir, strain, cocktail glass, express peel then discard.

Picture of Destination Unknown
Todd Brant
Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Todd Brant
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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  • Karya — Rye, Aromatized wine, Walnut Liqueur, Bitters, Hazelnut orgeat
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  • Time of the Season — Bourbon, Venezuelan rum, Oloroso sherry, Bénédictine, Maple syrup, Molasses Bitters, Orange peel
  • Tender Nob — Cognac, Rye, Strega, Amaro Abano, Orgeat, Orange peel, Lemon peel

Cannibal Cove

1 oz Mezcal
1 oz Pineapple rum
3⁄4 oz Amaro, Cappelletti Sfumato Rabarbaro (Zucca will work here too)
1⁄4 oz Cinnamon syrup
2 ds Bitters, Bittermens Xocolatl Mole
1 twst Grapefruit peel (As garnish)
Instructions

Stir with ice, strain into an old fashioned glass with ice, and garnish with a grapefruit twist.

History

I mashed up two drink halves: the mezcal-pineapple rum that worked well in my Devil's Kitchen and Illegal Dance Moves with the Sfumato-cinnamon of my Hell Haggerty and Idlewild's Armstrong. For a name, I dubbed this one the Cannibal Cove after a section of the Tarawa coast that I learned about in the The Sex Lives of Cannibals book.

Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Frederic Yarm, Somerville, MA
Source reference

https://cocktailvirgin.blogspot.com/2025/11/cannibal-cove.html

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Whiskey Orchard

1 1⁄2 oz Bourbon
4 oz Apple cider
1⁄2 oz Lemon juice
1⁄4 oz Simple syrup
Instructions

Shake with ice, strain over a large cube, garnish with apple slice or cinnamon stick.

History

Tasted a cocktail on an NCL cruise and this is my attempt at re-creating it.

Yields Drink
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
Not yet rated
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Amber Room Cocktail

1 1⁄2 oz Gin, Tanqueray (London Dry Gin)
1 oz Amber vermouth, Noilly Prat Ambre (Mancino or M&R Ambrato are good subs)
1⁄4 oz Elderflower liqueur, St. Germain
2 ds Bitters, Bitter Truth Orange
1 twst Orange peel
Instructions

Stir with ice, strain into stemmed cocktail glass, orange zest garnish.

Notes

I intended to post this one last December after corresponding with Stephan Berg over what I suspected were ingredient discrepancies in Difford's Guide "Amber Room No. 2." He confirmed what I anticipated the calls and garnish would have been, and revealed the name was simply "Amber Room Cocktail" not No. 2.

Don't be deterred by the vermouth. I originally made this with ambrato vermouths I had available at the time and used Regan's orange bitters before getting Bitter Truth orange. It was some months before I was able to import some NP Ambre vermouth--not presently available in the U.S. While still very good with the Noilly, the cocktail is even better with the Mancino Ambrato which has more wormwood bite than the gentle Noilly. Martini & Rossi Ambrato also works well for much of the same reason, midway between the Mancino and Noilly in profile.

History

Stephan Berg first created this cocktail sometime between 2000 and 2007 while tending bar in Munich (I have listed 2006 because that was when Bitter Truth launched their orange bitters which were specifically used here.)

Yields Drink
Year
~2006
Authenticity
Authentic recipe
Creator
Stephan Berg, Munich, Germany
Source reference

Correspondence with Stephan Berg of Bitter Truth.

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Bengal Lancing

1 1⁄2 oz Gin, Bombay Sapphire
1 oz Cherry Liqueur, Luxardo (Sangue Morlacco)
1⁄2 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Pomegranate juice
3 ds Lemon bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

History

Enjoying the 1935 Gary Cooper classic, "The Lives Of A Bengal Lancer"

Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Grab Bottle

1 1⁄2 oz Rye, George Dickel
1 oz Crème de Violette, Rothman & Winter
3⁄4 oz Dark Crème de Cacao
3⁄4 oz Pomegranate juice
3 ds Peach bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

History

My favorite way to "invent" a cocktail: stare at all the bottles, grab a few, mix to proportions, and then experience what the new template tastes like.

Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Joerg Wuz Here

2 oz Gin (Earl Grey infused (see note))
3⁄4 oz Lemon juice
3⁄4 oz Champagne syrup (see note)
1 bsp Absinthe
6 spg Arugula
Instructions

Shake, strain, DOF with large cube, garnish with an arugula leaf

Notes

Earl grey gin: infuse 3 tea bags per liter of gin; champagne syrup: 1:1 simple by weight with flat champagne instead of water

Picture of Joerg Wuz Here
Benjamin Mako Hill, 2025 [CC BY-SA 4.0 or any later version]
Yields Drink
Year
2025
Authenticity
Authentic recipe
Creator
Josh Conley, Memphis, Tennessee
Source reference

https://punchdrink.com/recipes/joerg-wuz-here/

Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • I'd go a little lighter on the abisnthe or even skip it. Otherwise a deep interesting drink.
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