Cornet

1 1⁄2 oz Cognac
1⁄2 oz Pedro Ximénez Sherry
1⁄4 oz Fernet Branca
1⁄4 oz Spiced Rum, Wigle
Instructions

Build over ice and stir. Garnish with a brandied cherry.

Notes

This needs a tiny something extra to take it to the next level.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Micah Stupak, Brooklyn
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Get Lucky

3 Blackberry
2 oz Light rum, Flor de Caña Extra Dry
3⁄4 oz Lemon juice
1⁄4 oz Ginger syrup
1⁄4 oz Orgeat
1⁄4 oz Honey syrup (Acacia honey)
2 ds Peychaud's Bitters (as float)
Instructions

Muddle blackberries in the bottom of a Pilsner glass, then fill with crushed ice. Shake and strain remaining ingredients except bitters which are floated on top of the finished drink.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Scott Teague, Death and Co.
Source reference

Death and Co. Modern Classic Cocktails

Curator rating
Not yet rated
Average rating
4.5 stars
(13 ratings)
From other users
  • Visually stunning, and overall is good.
  • Works well with strawberries too.
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Betsy

3⁄4 oz Old Tom Gin, Ransom
3⁄4 oz Jamaican rum, Smith & Cross
3⁄4 oz Port
1⁄2 oz Herbal liqueur, Yellow Chartreuse
3⁄4 oz Lemon juice
1⁄2 oz Ginger syrup (spicy)
2 ds Bitters, Dr Adam Elmegirab's Orinoco Bitters
1 ds Demerara Rum, Hamilton Demerara 151 (spritz, as garnish)
1 spg Mint (as garnish)
Instructions

Shake briefly with ice to integrate and pour into a hurricane glass, topping with crushed ice. Garnish with a mint spring and a lemon wheel, and spritz 151 over the drink. Serve with straw.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Lady of the North

1 1⁄2 oz Applejack, Lairds 100 proof
1 1⁄2 oz Dry vermouth
1⁄4 oz Bénédictine
2 ds Bitters, Angostura
1 twst Lemon peel
Instructions

Stir, strain, garnish

Yields Drink
Year
2015
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Saru Gland

1 oz White whiskey, Wigle
1 oz Orange juice
3⁄4 oz Aromatized wine, Cocchi Americano
1⁄4 oz Absinthe, Letherbee (Barrel-aged variety)
1⁄4 oz Grenadine
Instructions

Stir with ice, strain.

Notes

I keep trying to make a good cocktail with white whiskey: this is my favorite so far. I added the Cocchi to cover for gin's aromatics. This feels lighter than a traditional Monkey Gland.

(BTW: Saru is what the Japanese call their pale-haired macaques...white monkey, white whiskey...)

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Micah Stupak, Brooklyn
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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  • Avec — Kirschwasser, Cognac, Aromatized wine, Bitters, Orange juice, Orange peel
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  • 1682 — Curaçao, Bonal Gentiane Quina, Bianco Vermouth, Cranberry bitters, Orange peel
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Casino Green

1 1⁄2 oz Old Tom Gin, Hayman's
1⁄2 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Aromatized wine, Lillet Blanc
5 ds Peach bitters, Fee Brothers
Instructions

Stir over ice and strain into a glass.

Yields Drink
Year
2015
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(19 ratings)
From other users
  • Lawdy that's good! Used Caledonia Hills Barr Hill Reserve Tom Cat gin, added a barspoon of Combier Pêche de Vigne. This is going into summer rotation! — ★★★★★
  • This grew on me by the end of it. — ★★★★
  • The Chartreuse is a little prominent, but otherwise, very nice. — ★★★★★
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Squonk1977 commented on 7/18/2017:

Very nice. I subbed in Boomsma Claerkampster Cloosterbitter for the Chartreuse, but the final result was nice, herbal, and sweet. Five stars.

HallA commented on 8/23/2025:

I think needs some less chartreuse but interesting combo.

Maiden's Tankard

3⁄4 oz Armagnac
3⁄4 oz Calvados
3⁄4 oz Vanilla liqueur
3⁄4 oz Lemon juice
1⁄4 oz Lemon cordial
1 bsp Quince jelly
2 ds Bitters, Bittermens Boston Bittahs
1 1⁄2 oz Cucumber soda, Dry Soda
1 pn Nutmeg (as garnish)
Instructions

Shake, top with soda, strain over rocks, garnish.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • to try
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Kosmonaut #2

1 oz Gin
1⁄2 oz Kirschwasser
3⁄4 oz Aperol
3⁄4 oz Lime juice
1⁄4 oz Raspberry syrup
2 ds Peychaud's Bitters
Instructions

Shake, strain, up, garnish with a lime wheel or lime wedge.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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Your Second Cousin

1 oz Pear eau de vie
1 oz Aromatized wine, Cocchi Americano
1⁄4 oz Honey syrup (1:1)
1 rinse Absinthe
1 twst Grapefruit peel
Instructions

Rinse a rocks glass with absinthe. Stir the brandy, cocchi americano, and honey syrup with ice and strain over fresh ice. Spritz absinthe over the surface of the drink and garnish with a grapefruit twist.

Notes

Approachable and easy to sip on.

Yields Drink
Authenticity
Unknown
Source reference

Cocktail special from this past weekend. I wasn't able to find the creator online. If anyone has a reference please share!

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Hard to go wrong with cocchi and pear eau de vie.
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Arrack Swizzle (Cienfuegos)

1 oz Batavia Arrack, Van Oosten
3⁄4 oz St. Lucian Rum, Chairman's Reserve
3⁄4 oz Sweet vermouth, Cocchi Vermouth di Torino
1⁄2 oz Cane syrup
3⁄4 oz Lemon juice
6 ds Bitters, Angostura (as garnish)
1 spg Mint (as garnish)
Instructions

Swizzle in a wine glass over crushed ice and garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Cienfuegos, NYC.
Source reference

Cuban Cocktails, p. 165

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Zachary Pearson commented on 12/13/2015:

There was a curation request to change the volume of rum and sweet vermouth to 3/4 oz from 1/2 oz. Done. If there's a link to cite, please include it.

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