Desert Dream

2 oz Reposado Tequila
1 oz White Crème de Cacao
1 Egg white
10 Coffee bean
Instructions

Add all ingredients into a shaker with ice, shake vigorously. Double-strain into a chilled coupe glass.

Notes

Specifically prepared using Centenario brand: Reposada 100% Agave.

History

This version created by Kal Moore at The Gresham in Brisbane, Australia.

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Kal Moore, Gresham Bar, Brisbane, Australia
Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails
  • Feisty Alexander — Reposado Tequila, Crème de Cacao, Cream, Nutmeg
  • MidwatchClive — Brandy, Crème de Cacao, Sake, Ancho Reyes chile liqueur, Crème Yvette, Half-and-half
  • Roca Alexander — Bourbon, Crème de Cacao, Crème de Noyaux, Vanilla liqueur, Heavy cream, Salt
  • Brandy Alexander — Cognac, Crème de Cacao, Half-and-half, Nutmeg
  • The Italian Job — Bourbon, Coffee liqueur, Amaretto, Sweet vermouth, Espresso, Orange peel

The Pascoe

1 1⁄2 oz Gin
1⁄2 oz Fino sherry
1⁄4 oz Maraschino Liqueur, Luxardo
1⁄2 t White Crème de Cacao
1 Egg white
2 cube Pineapple
Instructions

In a shaker, muddle all ingredrients except the egg white. Add ice and the egg white to the shaker and shake vigorously. Double-strain into a chilled martini glass. Garnish with a thin slice of pineapple.

History

Created by Kal Moore at The Gresham in Brisbane, Australia.

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Kal Moore, Gresham Bar, Brisbane, Australia
Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails
  • The Rusted Apiarist — Gin, Tawny port, Bärenjäger, Amaro dell'Erborista, Acid phosphate
  • Cukes of July — Gin, Maraschino Liqueur, Falernum, Aromatized wine, Bitters, Lime juice, Club soda, Cucumber, Dill
  • Edelweiss — Gin, Dry vermouth, Honey Liqueur, Orange bitters, Grapefruit peel
  • Clair de Lune — Gin, Sherry, Licor 43, Lime bitters, Maraschino Liqueur, Suze, Lemon peel
  • The Naughty Sundress — Old Tom Gin, Manzanilla sherry, Elderflower liqueur, Basil eau-de-vie, Peach bitters, Lemon peel

Oaxacan Negroni

1 3⁄8 oz Mezcal (Piedre Almas Espadin.suggested. I used Scorpion.)
1 oz Campari
1 oz Sweet vermouth, Carpano Antica Formula
1 twst Lemon peel
Instructions

Stir, strain, twist the lemon. The source website says to serve with no ice, but I enjoyed it with a big rock.

Yields Drink
Year
2016
Authenticity
Authentic recipe
Source reference

The Ultimate Negroni Guide - augustine-bar.de/negroni-guide/

Curator rating
Not yet rated
Average rating
4.5 stars
(32 ratings)
From other users
  • Bold and beautiful. Also goes well with an orange garnish. Closer to 1:1:1 ratios works well too.
  • I liked this. A lot. Made it with Xicaru Reposado mezcal, and strongly recommend a lime shave over a lemon twist. Also use a proportion of 2:1:1 Mezcal:Antica:Campari, which is my typical Negroni formula
Similar cocktails
  • Oaxacan Cocktail — Mezcal, Campari, Sweet vermouth, Lemon peel
  • Porque no los dos? — Mezcal, Sweet vermouth, Campari, Gran Classico, Lemon peel
  • Taco Truck — Mezcal, Campari, Sweet vermouth
  • Maximiliano — Mezcal, Suze, Bianco Vermouth, Salt, Lemon zest
  • La Avenida — Mezcal, Aperol, Sweet vermouth, Dry vermouth, Orange peel
MOJO1229 commented on 1/01/2017:

<br />One fine Mezcal drink! For me, Mezcal took some getting used to because of its smokiness: some Mezcal-based drinks were barely drinkable; a fair number were OK, but...; only a few were anything to write home about. This drink, the Oaxacan Negroni, is in the last category. In fact, I couldn't write home fast enough about it. Yes, it has a smokey taste, but it's competing with other strong tastes, especially Campari. However, even the subtle notes of the Antica Formula vermouth (such as its vanilla notes) get through to make a georgous, tasteful drink that is not easy to put down--until the glass is empty. I had an easy time rating this drink, at 5.0. It is truly a wonderful drink to sip and relish its many flavors and complexity.

scerchio commented on 4/19/2020:

I liked this. A lot. Made it with Xicaru Reposado mezcal, and a 2:1:1 ratio of mezcal:vermouth:Compari (my standard Negroni formula), and strongly recommend a lime peel shave over a lemon twist.

Boulevardier (Stagger Lee)

1 oz Bourbon, Elijah Craig (3-4 cl)
7⁄8 oz Campari
2⁄3 oz Cynar
1 twst Orange peel
Instructions

Stir; strain; large rock; garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Stagger Lee Bar, Berlin (Germany)
Source reference

http://www.bartime.de/cocktail/klassiker/stagger-lee-boulevardier

Curator rating
Not yet rated
Average rating
4 stars
(19 ratings)
From other users
  • First sip screams bitter, as expected, but subsequent sips allow orange and caramel through. Maybe too sweet by the end; would rye work well here? — ★★★★
Similar cocktails
MOJO1229 commented on 7/24/2016:

<br />
A georgous bourbon negroni-style drink! I rate few drinks as a 5.0, but I rated the Boulevardier (Stagger Lee) as a 5.0 without hesitation. I noticed one user said "First sip screams bitter..." Myself, I made sure to use less than 7/8 oz of Campari, just to avoid issues of bitterness. The same user judged the drink perhaps too sweet toward the end of the drink, and suggested using rye instead of bourbon. I'm guessing the sweetness is due to the Cynar becoming more prominent as the large ice rock melted, and the drink became diluted. I avoided this by simply stirring with ice until cold (~30 seconds) and then pouring the drink into a chilled glass. In other words, I didn't use any ice after stirring. Thus, the drink's taste remained uniform, from beginning to end. And it was great!

Still Life

3⁄4 oz Kirschwasser
3⁄4 oz Apricot liqueur, Marie Brizard Apry
3⁄4 oz Maurin Quina
3⁄4 oz Orange liqueur, Orangerie
1 bsp Absinthe, Pernod (as float)
Instructions

Shake, strain, float absinthe.

Notes

In progress. Trying to get to a Florodora. Probably subbing Mirabelle for Kirsch and Heering for Quina. Needs rinse of absinthe. This is not as sweet as it seems.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails

The No Title Cocktail

1 1⁄2 oz Gin
1 oz Sweet vermouth
3⁄4 oz Lime juice
1⁄4 oz Simple syrup
1⁄4 bsp Balsamic Vinegar
1 ds Black pepper
Instructions

Add gin, vermouth, lime juice, and simple syrup to a shaker, fill with ice, shake vigorously, strain into a chilled coupe glass.
Very gently pour the barspoon of Balsamic into the center, it will settle to the bottom.
Add a dash of black pepper.
A sliced strawberry on the rim makes for an attractive garmish.

Notes

Use Monkey 47 gin.
Use Aged Balsamic Vinegar. I use 3-year Aged. The longer the aged, the better !!

History

Prepared for me by bartender Kal Moore at The Gresham Bar in Brisbane, Australia. I asked him to build the cocktail around the Aged Balsamic Vinegar.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Kal Moore, Gresham Bar, Brisbane, Australia
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Tasty. I used Forager Gin, Antica Formula Vermouth, Modena vinegar, demerara simple.
Similar cocktails

The Gresham

2 oz Gin
1⁄2 oz Maraschino Liqueur, Luxardo
1 oz Lime juice
1 spl Absinthe
Instructions

Shake all ingredients with ice. Strain into a chilled coupe glass.
Garnish with a thin-sliced lime wheel.

Notes

Use Ink Gin.

History

Created for me by bartender Kal Moore at The Gresham Bar in Brisbane, Australia.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Kal Moore, Brisbane, Australia, The Gresham Bar
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
Similar cocktails
  • Improved Aviation — Gin, Maraschino Liqueur, Crème de Violette, Bénédictine, Cherry Bitters, Orange bitters, Lime juice
  • Sensation — Gin, Maraschino Liqueur, Lime juice, Mint
  • Skytanic — Gin, Curaçao, Maraschino Liqueur, Blue Curaçao, Absinthe, Lemon juice
  • BAYviation — Gin, Maraschino Liqueur, Crème de Violette, Lemon juice
  • Cherry Blossom — Gin, Maraschino Liqueur, Peychaud's Bitters, Lemon juice

Teresa 2

1 oz Campari
1 oz Gin
1 oz Lime juice
3⁄4 oz Cassis
Instructions

Shake with ice and strain into a cocktail glass.

Yields Drink
Authenticity
Authentic recipe
Source reference

http://cocktailvirgin.blogspot.com/2011/01/teresa.html

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Tart as expected, bitter finish works well. — ★★★★
Similar cocktails
  • The Leong — Sloe gin, Gin, Aperol, Cherry Bitters, Absinthe, Lime juice, Lemon juice, Simple syrup, Mint
  • Kosmonaut #2 — Gin, Aperol, Kirschwasser, Peychaud's Bitters, Lime juice, Raspberry syrup
  • Gin Genie — Gin, Sloe gin, Lemon juice, Simple syrup, Mint, Crushed ice
  • Modern Times — Gin, Apricot liqueur, Sloe gin, Orange bitters, Absinthe, Lime juice, Lime peel
  • Slow Ramble — Gin, Sloe gin, Blackberry liqueur, Lemon bitters, Grapefruit juice, Lemon juice
Dan commented on 6/20/2016:

Quite nice. My cassis was rather oxidized and that came through under the Campari. I think it would be better with fresh vibrant cassis or some other berry-family liqueur. Stone fruit -- maybe apricot -- might work too. Without the gin, I think it would be cloying.

Bitter Intentions

2 oz Campari
3⁄4 oz Lemon juice
3⁄4 oz Simple syrup
1 1⁄2 oz Soda water
1 oz Sweet vermouth, Carpano Antica Formula (to top)
1 sli Orange (as garnish)
Instructions

Pour soda into a collins glass. Shake Campari, juice, and simple and strain. Add cracked ice. Top with vermouth and garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Bobby Heugel, Anvil, Houston, TX (USA)
Source reference

http://punchdrink.com/recipes/bitter-intentions-2/

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Bitter refresher. The Campari and Antica are so dominant that this is really not that distinct from the simpler Americano. — ★★★★
Similar cocktails
  • Parachute — White port, Suze, Peychaud's Bitters, Tonic water, Lemon juice, Simple syrup, Grapefruit
  • Half Windsor — Pimm's No. 1 Cup, Aromatized wine, Aperol, Soda water, Lemon juice, Mint syrup, Grapefruit peel
  • Aperitivo #2 — Barbados Rum, Sweet vermouth, Amaro, Lime juice, Tonic water
  • Camp Counselor — Campari, Dry vermouth, Orange liqueur, Ginger beer
  • Negroni Fizz — Gin, Bianco Vermouth, Campari, Soda water, Lemon juice, Simple syrup

Hastings

1 oz Scotch
1 oz Calvados
1 oz Sweet vermouth
1 t Drambuie
1 twst Orange peel (as garnish)
Instructions

Stir; strain; rocks; twist.

History

A Scotchy variation on Erik Lorincz's Norman Conquest. Coincidentally similar to Erick Castro's Full Windsor. More details in the reference link.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Adam Manning
Source reference

https://tartinestotikis.wordpress.com/2014/12/15/the-norman-conquest-fr…

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Kind of a crafty Rob Roy.
Similar cocktails
  • Norman Conquest — Islands Scotch, Calvados, Sweet vermouth, Bitters, Simple syrup, Orange peel
  • Great Scott — Bourbon, Calvados, Sweet vermouth, Bitters
  • Corpse Reviver #Rob — Brandy, Apple brandy, Gold rum, Sweet vermouth, Vermut Rojo, Bitters
  • Corpse Reviver #1 — Brandy, Apple brandy, Sweet vermouth
  • Les Verts Monts — Armagnac, Cognac, Calvados, Bianco Vermouth, Cream Sherry, Bitters, Maple syrup, Lemon peel, Apple
Subscribe to