Ringo Highball

2 oz Blanco tequila
3⁄4 oz Acid blend (Champagne acid--see notes)
3⁄4 oz Simple syrup
1 ds Bitters (shiso bitters)
2 1⁄2 oz Soda water
3 sli Apple (on a pick, as garnish)
Instructions

Chill, add soda, pour over ice, garnish.

Notes

Champagne Acid (adapted from Dave Arnold)

420 g room temperature water
15 g tartaric acid powder
15 g lactic acid powder

Measure by weight. Stir to integrate. Bottle, date, and label. Can be stored room temperature. For single serving, use a syrup cheater.

Yields Drink
Year
2024
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
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Average rating
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Craig E commented on 7/23/2024:

What's a "syrup cheater"? Just adding sugar to the acid blend instead of assembling separate ingredients?

DrunkLab commented on 7/24/2024:

"Cheater bottles" are bottles used for storing and pouring syrups, juices, and batches behind a bar. I copied the instructions for the Champagne acid from my bartenders' guide, and included my note for them that they can keep the acid blend in a cheater bottle the way they do syrups and juices. There is no added sugar in this case.

Iron Ranger

2 oz Bourbon
3⁄4 oz Lemon juice
1 oz Pineapple juice
1⁄2 oz Falernum
1⁄2 oz Simple syrup
2 ds Bitters, Angostura
1 spg Mint (as garnish)
1 Cinnamon stick (as garnish)
Instructions

Shake; strain over crushed ice in a hurricane glass; garnish.

Notes

Castro suggests 50%+ ABV for the bourbon.

Yields Drink
Authenticity
Authentic recipe
Creator
Erick Castro, Boilermaker, New York, New York (USA)
Source reference

https://www.bartenderatlarge.com/recipes/2018/3/3/bourbon-tiki-drinks-t…

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • I love the use of bourbon instead of rum in this tiki-like refresher. Well balanced and bourbon comes through without overpowering.
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Coley Cobbler

2 1⁄4 oz Sweet vermouth
1⁄2 oz Fernet Branca
1⁄4 oz Demerara syrup
2 sli Orange (2 orange wheels for muddling)
1⁄8 oz Gin (As garnish)
2 sli Orange (2 half moon slices as garnish)
Instructions

Muddle the orange wheels, add the rest of the ingredients, shake with ice, and strain into a Collins glass. Fill with crushed ice, add a straw, and garnish with 2 orange half moons and around 1/8 oz juniper-forward gin dripped over the top.

History

While reading Nicola Nice's The Cocktail Parlor: How Women Brought the Cocktail Home book in the section mentioning the Sherry Cobbler, I was inspired to riff on Ada Coleman's Hanky Panky and transform it into a Vermouth Cobbler. Sweet vermouth and Fernet were a duo that worked in my Diddlin' Dora back, and I decided to make this riff an inverse Hanky Panky of sorts and include classic muddled orange wheels in the mix to smooth out the balance. I dubbed the result the Coley Cobbler after Ada's nickname at the Savoy bar.

Yields Drink
Year
2024
Authenticity
Your original creation
Creator
Frederic Yarm, Somerville, MA
Source reference

https://cocktailvirgin.blogspot.com/2024/06/coley-cobbler.html

Curator rating
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Alechata

1 1⁄4 oz Reposado Tequila
3⁄4 oz Cream
1⁄2 oz Becherovka
1⁄2 oz Simple syrup (rice-infused; see Notes)
1 pn Salt
1 pn Cinnamon (as garnish)
Instructions

Shake, fine-strain, up, garnish.

Notes

Rice syrup: In a blender combine equal parts cooked rice, hot water, and sugar and blend well. Let sit for 10 minutes, then fine strain.

History

Created for the Reddit Original Cocktail Challenge, July 2024: Tequila & cinnamon.
Name comes from the two inspirations: the Alexander cocktail and horchata.

Picture of Alechata
Craig Eliason
Yields Drink
Year
2024
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Source reference

https://www.reddit.com/r/cocktails/comments/1dskaug/original_cocktail_c…

Curator rating
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Oaxacan Lady

3⁄4 oz Mezcal
3⁄4 oz Bénédictine
3⁄4 oz Amaro Montenegro
3⁄4 oz Lime juice
2 ds Bitters, Bittermens Xocolatl Mole
Instructions

Shake with ice and strain into a coupe glass.

History

After writing up Eastern Standard's Spanish Lady on the blog, I was inspired to riff on it. I felt that the Montenegro aspect was too bright and that perhaps switching from a light bodied rum to smoky mezcal could help balance that. Part of my thinking was that mezcal and Montenegro go amazingly well together in the 50:50 shooter, the M&M. I also swapped the original's lemon juice and Angostura Bitters to lime juice and molé bitters.

Yields Drink
Year
2024
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2024/07/oaxacan-lady.html

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
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Forbidden Fruit (Aisha Sharpe)

1 1⁄2 oz Apple brandy, Lairds Bonded
1 oz Pimm's No. 1 Cup
1⁄2 oz Lemon juice
1 t Simple syrup
2 ds Peychaud's Bitters
2 ds Bitters, Angostura
1 ? Ginger beer (to top)
Instructions

Shake all ingredients except ginger beer with ice. Strain into highball or collins glass with fresh ice. Top with ginger beer. Garnish with lemon wheel.

Yields Drink
Authenticity
Unknown
Creator
Aisha Sharpe
Source reference

https://www.liquor.com/recipes/forbidden-fruit/

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Pimm's Coupe

1 oz Mezcal
1 oz Pimm's No. 1 Cup
1 1⁄2 oz Lemon juice
3⁄4 oz Simple syrup
Instructions

Shake and strain into coupe. Garnish with lemon twist and fresh or dehydrated strawberry

Yields Drink
Authenticity
Authentic recipe
Creator
Jon Baxter, The Copper Grouse, Manchester, Vermont, USA
Source reference

https://www.liquor.com/pimms-coupe-cocktail-recipe-5101652

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Nice, crush-able, lower abv sour. Great brunch drink. I might play around with the sweet/sour ratio a bit.
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Hungry Hungry Hipster

2 oz Zwack liqueur
1 oz Orange juice
1⁄2 oz Lemon juice
2 oz Beer, Miller High Life (to top)
1⁄2 sli Orange (as garnish)
Instructions

Shake; strain; ice-filled Collins; garnish.

History

A spin on the "bro-mosa," a mimosa of High Life and OJ.

Yields Drink
Authenticity
Authentic recipe
Creator
Toby Maloney, Violet Hour, Chicago, Illinois (USA)
Source reference

https://punchdrink.com/recipes/hungry-hungry-hipster/

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Carlisle

1 3⁄4 oz Cognac
3⁄4 oz Dry vermouth, Dolin
1⁄2 oz Drambuie
1 ds Orange bitters, Regans' orange bitters
1 twst Lemon peel
Instructions

Add first four ingredients to a glass, express lemon peel and add along with ice. Stir and strain up without a garnish.

Notes

I use Tesseron's Composition as my house brandy for mixing.

History

Spring 2024 menu

Yields Drink
Year
2024
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
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Boomerang

1 oz Rye
1 oz Swedish Punsch
1 oz Dry vermouth
1 ds Bitters, Angostura (a heavy dash)
1⁄2 bsp Lemon juice (calls for a "dash")
Instructions

Sources say to shake and strain into a cocktail glass, but with the small amount of lemon juice, stirring rather than shaking is fine.

No garnish listed, but a lemon twist works well.

Notes

There is an earlier cocktail named Boomerang, published by Robert Vermiere in 1922 and by Carlo Beltramo in 1924 in Geneva, but it is an entirely different drink (gin, marashchino, dry and sweet vermouth, no Swedish punsch). 1932's The Green Cocktail Book (London) has a similar variation using equal parts gin, dry and sweet vermouth, a dash of Angostura, with no punsch.

In 1936 Frank Meier's Artistry of Mixing Drinks includes a Boomerang with Angostura and equal parts Scotch, dry vermouth, and punsch.

History

This is the most common version of the Boomerang, published in the Savoy Cocktail Book in 1930 and both The Cafe Royale Cocktail Book and UK Bartender's Guide in 1937.

Yields Drink
Year
1930
Authenticity
Authentic recipe
Source reference

Savoy Cocktail Book, 1930; The Cafe Royale Cocktail Book, 1937.

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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