100-Year-Old Cigar

1 3⁄4 oz Añejo rum, Zacapa 23
1⁄4 oz Islay Scotch, Laphroaig
1⁄2 oz Cynar
1⁄2 oz Bénédictine
1 ds Bitters, Angostura
1 rinse Absinthe
Instructions

Stir and strain into an absinthe-rinsed cocktail glass.

Yields Drink
Authenticity
Authentic recipe
Creator
Maks Pazuniak
Source reference

http://www.seriouseats.com/recipes/2016/05/100-year-old-cigar-rum-scotc…

Curator rating
Not yet rated
Average rating
4.5 stars
(65 ratings)
From other users
  • A very, very good drink. I tried this with Mezcal (Vida) instead of Islay Scotch in an attempt to up the smokiness. 4.5★
  • Made with Don Q Anejo. Definitely get the cigar sense.
  • Interesting. Worth revisiting but Ardbeg was too strong
  • Slow sipping strong drink. Many flavors are present. I did not find sweet at all.
  • 4.5
  • A bit on the sweet side
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nex3 commented on 7/04/2016:

I substituted Ledaig 10 for the whisky and Clément Select Barrel for the rum. This really did capture many of the tastier notes of cigar smoke without being overpoweringly strong in any direction.

dmhess commented on 10/02/2016:

A nice balance of complex flavors, eminently drinkable.

laerm commented on 11/16/2019:

I had this as a four-star cocktail for a long time and today I realized I probably make it once a month and tell other cocktail nerds about it. Yeah, that's a five-star cocktail.

NightNurse31 commented on 7/18/2022:

Absolutely love this cocktail. It really surprised me with how complex it is. Very balanced, does not lean too sweet in my opinion. I highly recommend using Pusser's Rum in this. I also prefer to do 1.5 oz rum instead of 1.75. Can't recommend this cocktail enough!

applejack commented on 10/01/2022:

Pretty sure this is supposed to have a dash of Ango.

Craig E commented on 10/01/2022:

Per comment and linked reference, added the missing bitters. Thanks!

drjones commented on 10/01/2023:

Reminds me of a slightly sweeter less smokey, Islay Rob Roy (AKA Smokey Rob Roy). It has more complexity from the Beny D, Cynar & Absinthe compared to Sweet V. A great Rum, non-tiki, cocktail with layers of flavors and room to improvise depending on your sweet/dry pallet. Next time I'll try 1 & 1/2 oz Rum (I used El Dorado 15), 1/2 oz Islay scotch, equal parts Beny D & Cynar totaling 3/4 oz.

Dandelion

2 oz Dry vermouth, Vya
3⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Herbal liqueur, Green Chartreuse
1⁄3 oz Herbal liqueur, Jeppson's Malort
1 twst Orange peel
Instructions

Stir, strain, cocktail glass, garnish.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Nick Caruana
Source reference

http://www.seriouseats.com/recipes/2014/02/dandelion-cocktail-recipe-ch…

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • A rare Malört cocktail that someone made for me in which I could not identify the presence of Malört! Looks and tastes like it contains Strega.
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Deviled Negroni

1 oz Gin (London Dry-style)
1 oz Campari
1⁄2 oz Sweet vermouth, Cocchi Vermouth di Torino
1⁄2 oz Maurin Quina
1 twst Lemon peel (Garnish)
Instructions

Stir & serve up, or build over big rock.

History

Created for Negroni Week 2016. Support your favorite charity!

Yields Drink
Year
2016
Authenticity
Altered recipe
Creator
Christopher Bevins
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Good but I like it even better with full ounce maurin to replace vermouth and using Aperol. — ★★★★★
  • Used Tanqueray No. 10 (1.25 oz) Great Negroni variant. Rate 4.5 - 5.0.
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  • Danagroni — Gin, Campari, Sweet vermouth, Bitters
  • Hula Skirt Negroni — Gin, Campari, Sweet vermouth, Rose vermouth, Bitters
Bevx commented on 6/07/2016:

I considered calling it "The Devil in Miss Negroni" but worried that might be a bit gauche... 

lesliec commented on 6/11/2016:

A worthy addition to the range, I think. Used Bonal in place of Maurin.

Finca Vigia

2 oz Rum, Havana Club 7
1⁄2 oz Triple sec, Cointreau
3⁄4 oz PInk grapefruit juice
1⁄2 oz Lemon juice
1 bsp Rich simple syrup 2:1
6 lf Basil
1 ds Bitters, Angostura
Instructions

Add all ingredients. Shake. Double Strain. Serve in a coupe. Garnish with fresh grated nutmeg & one basil leaf.

Notes

Picture shows Cardamom bitters but I switched to Angostura.

History

The starting point was Hemingway's Daiquiri and then it morphed into this tasty variation. Named after the house in Cuba were Hemingway lived and which is now a museum.

Picture of Finca Vigia
Yields Drink
Authenticity
Your original creation
Creator
Thierry Vandevelde, La 25ème Heure, Soignies, Belgium
Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Just OK. Despite the number of ingredients, fairly one-dimensional.
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  • Anne Bonny's Last Call — Light rum, Orange liqueur, Coconut liqueur, Lime juice, Pineapple syrup, Pineapple, Basil, Lime
  • George's Hi Mai Tai — Light rum, Jamaican rum, Orange liqueur, Dark rum, Orange juice, Lime juice, Orgeat, Mint
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Le Saint Esprit (The Holy Spirit)

1 Strawberry
1 oz Rum, Mount Gay (Eclipse)
1 oz Reposado Tequila, Espolon Reposado
3⁄4 oz Bénédictine
3⁄4 oz Lemon juice
2 bsp Honey syrup (2:1 Buckwheat honey)
1 ds Bitters, Angostura
Instructions

Muddle strawberry. Add other ingredients. Shake. Double strain. Serve in a coupe and garnish with cocoa powder (if possible form a cross using a stencil)

Notes

May also be garnished with an Angostura spray.

History

Created on Whit Monday.

Picture of Le Saint Esprit (The Holy Spirit)
Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Thierry Vandevelde, La 25ème Heure, Soignies, Belgium
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Cocoa powder is key.
Similar cocktails
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  • Blazing Saddles — Reposado Tequila, Elderflower liqueur, Herbal liqueur, Pepper tincture, Cherry, Lime juice, Simple syrup
  • Word to the Wise — Bourbon, Bonal Gentiane Quina, Herbal liqueur, Maraschino Liqueur, Lime juice, Cherry
  • Highly Suspect — Rye, Herbal liqueur, Cassis, Orange bitters, Grapefruit juice, Sherry vinegar
  • Twelve Mile Limit (Matt Robold) — Martinique Rum, Apple brandy, Rye, Grenadine, Lemon juice, Lemon peel

PS3

1 oz Rye, Rittenhouse (Can sub Bourbon)
1 oz Averna
1 oz Sweet vermouth, Carpano Antica Formula
1 bsp Campari
2 ds Bitters, Bittermens Xocolatl Mole
1 twst Lemon peel (Expressed over and dropped in cocktail)
Instructions

Stir all ingredients except for lemon peel. Serve over one large ice cube.

History

PS3 is a play on my name and the 3 equal proportions.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Peter S. St. Louis, MO
Curator rating
Not yet rated
Average rating
4 stars
(19 ratings)
From other users
  • Used 1.25 oz Rittenhouse, will use 1.5 oz next time. Otherwise, a flavorful, somewhat sweet cocktail. Perhaps reduce the Averna?
  • Might use 1 ds of bitters
Similar cocktails
Zachary Pearson commented on 6/03/2016:

Can you estimate a splash of Campari so it's reproduceable by other users? Thanks,  Zachary

lesliec commented on 11/23/2016:

Delicious with Tin Cup Colorado whiskey. I used a barspoon of Campari.

IamNotStiller commented on 12/30/2022:

i didn't have Xocolatl Mole bitters available, subbed in 1/2 angostura and 1/2 black walnut and it was great.

Karennis

1 oz Rum, Caña Brava
1 oz Batavia Arrack, Van Oosten
1 oz Falernum, Velvet Falernum
1 oz Lime juice
2 oz Passion fruit juice
3 ds Bitters, Bittermens 'Elemakule Tiki
1 spl Grenadine
Instructions

Dry shake all ingredients except grenadine and pour over crushed ice, top with grenadine

Notes

Use only homemade grenadine

Yields Drink
Year
2016
Authenticity
Unknown
Creator
Dennis Frye
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
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drinkingandthinking commented on 7/08/2024:

Best use of passion fruit besides the Hurricane. I used puree, but it worked fine and still allowed rums to come through.

Shellan

1 oz Mezcal, Del Maguey Vida
1 oz Ancho Reyes chile liqueur
1⁄2 oz Agave syrup
1⁄2 oz Lime juice (Key Lime)
Instructions

Fill Tin Shaker full with 1" ice cubes and shake 10 to 15 secs until shaker is frosty.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Dennis Frye
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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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
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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
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