Carmen Miranda

1 oz Apple brandy
1 oz Rum, Plantation Stiggins' Fancy
1⁄2 oz Pear eau de vie
2 ds Orange bitters, Regans' orange bitters
1 t Rich simple syrup 2:1
Instructions

Build in a rocks glass and stir. Gently submerge a large ice object in there. Stir again.

Picture of Carmen Miranda
Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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  • NATO Accord — Bourbon, Calvados, Rum, Swedish Punsch, Bitters, Mezcal, Lemon peel
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The Option Clause

3⁄4 oz Mezcal (Monte Alban)
3⁄4 oz Cynar (Cynar 70 is better if you have it)
3⁄4 oz Lime juice
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Grapefruit liqueur, Combier Pamplemousse Rose
1 pn Kosher Salt
1⁄4 Serrano (raw)
1 twst Grapefruit peel
Instructions

Shake (including the raw serrano), double strain, coupe, twist. Rub rim of glass with peel, then garnish.

Picture of The Option Clause
Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Speakeasy by the Sea, Santa Monica, CA
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Delicious cocktail. The Cynar seemed to over power a little. I might consider lowering to .5 and adding additional .25oz of mezcal. — ★★★★
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  • Evening Tea — Speyside Scotch, Islay Scotch, Bigallet China-China, Lemon juice, Tangerine juice, Earl Grey Tea Syrup, Egg white, Orange peel

The Royal We

1 oz Gin
1⁄2 oz Lemon juice
1⁄2 oz Orange flower syrup (Orange flower-infused orange blossom honey syrup; 2:1)
1 bsp Raspberry preserves
2 ds Orange bitters
1 twst Grapefruit peel
1 1⁄2 oz Sparkling rosé wine (to top)
Instructions

Shake, fine strain into a coupe, top with sparkling rosé.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Gin- sour, bitter, sweet
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The Charleston

1 1⁄2 oz Bourbon
1 1⁄2 oz Madeira
3 ds Bitters, Angostura
1 twst Orange peel (as garnish)
Instructions

Combine over ice, stir, strain into coupe glass. Express orange peel into drink and use as garnish. I've riffed it using Rye or Bourbon, and I've used grapefruit peel instead of orange as well. All good.

Yields Drink
Authenticity
Authentic recipe
Source reference

https://punchdrink.com/recipes/the-charleston/

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Made with Elijah Craig and Sercial. Light and a bit disappointingly thin on the sip, but satisfying finish. I wonder if a barspoon of simple would be in order.
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The Hint of Spring

2 Blackberry
1 spg Sage (plus one leaf as garnish)
1⁄2 oz Lemon juice
1⁄4 oz Simple syrup
2 oz Rum (Diplomatico Anejo)
1⁄2 oz Herbal liqueur, Green Chartreuse
2 ds Bitters, Angostura
Instructions

Muddle the blackberries and sage with the lemon juice and simple. Add remaining ingredients, shake, strain, coupe, garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Josh Gandee, Harvest Clintonville, Columbus, OH
Source reference

http://www.thekitchn.com/cocktail-recipe-the-hint-of-spring-drink-recip…

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Play with rum flavors. Matusalem 3/4oz and 1/4oz Hawaiian Dark Rum.Is there room for Trader Vic's Macadamia?
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Zachary Pearson commented on 3/05/2016:

Curated this. Removed picture and rewrote instructions o avoid copyright infringement. Added blackberries as per cited link. Added creator. Thanks,  Zachary

The Golden Pearl

1 1⁄2 oz Rum, Zaya
1 oz Ginger liqueur, Domaine de Canton
1⁄2 oz Lime juice
1⁄4 oz Honey syrup
2 ds Bitters, Bittermens Xocolatl Mole
Instructions

Shake all ingredients with ice and pour into a rocks glass over more ice.

Notes

Have tried this with Fee Bros. Molasses Bitters and Bittercube Blackstrap Bitters, which also work, depending on your taste. I use 2:1 honey syrup.

Picture of The Golden Pearl
Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Scott Stoeffler, Downers Grove, IL
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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  • Santiago — Cuban rum, Maraschino Liqueur, Bitters, Herbal liqueur, Lime juice, Simple syrup
  • Honey Fitz — Guatemalan rum, Peychaud's Bitters, Honey syrup, Grapefruit juice
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Beatnik (Duggan McDonnell)

1 1⁄2 oz Averna
1 oz Bourbon
1⁄2 oz Tawny port
1 ds Peychaud's Bitters
1 twst Orange peel (flamed, as garnish)
Instructions

Rinse a chilled glass with the port, then add it to a mixing glass with the other ingredients. Stir and strain, garnish with the flamed orange peel and drop it into the drink.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Duggan McDonnell, Cantina, San Francisco
Source reference

http://drinkstraightup.com/2013/02/17/beatnik/

Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
From other users
  • Nice complex sort of Manhattan thing.
Similar cocktails
Zachary Pearson commented on 3/04/2016:

Curated this. Rewrote instructions to avoid copyright. This seems similar to the other Beatnik we have in the database, but it's smaller and sweeter. Thanks,  Zachary

The Hotel Room Temperature

1 1⁄2 oz Sweet vermouth, Carpano Antica Formula
3⁄4 oz Rum, El Dorado 12
3⁄4 oz Orange Curaçao, Marie Brizard
14 dr Bitters, Bittermens Xocolatl Mole
1 twst Orange peel
Instructions

Pour between two glasses, no ice. Express orange oil on one glass, pour, and hang peel as garnish

History

Adapted by starchefs.com

Picture of The Hotel Room Temperature
Yields Drink
Authenticity
Altered recipe
Creator
Kirk Estopinal, Cure, New Orleans, Louisiana (USA)
Source reference

http://www.starchefs.com/cook/recipe/kirk-estopinal/hotel-room-temperat…

Curator rating
Not yet rated
Average rating
4.5 stars
(18 ratings)
From other users
  • Made with El Dorado 8 and Pierre Ferrand. Obviously boozy with no dilution, but smooth and very tasty. — ★★★★★
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Companion

1 2⁄3 oz Light rum, Bacardi
2 t Dry vermouth, Noilly Prat Original Dry
2⁄3 oz Lemon juice
1⁄2 oz Honey syrup
1⁄2 oz Pear puree
1 pn Black peppercorns
Instructions

First muddle the 8 black peppercorns in the tin then shake and fine strain. Garnish with mint leaf and mini peg.

Notes

Refreshing, slightly dry and a little spicy kick from the pepper.

History

Created by Anya Montague as a winning Bacardi Legacy Global Cocktail Competition winning cocktail.

Picture of Companion
Yields Drink
Year
2015
Authenticity
Unknown
Creator
Anya Montague
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
From other users
  • Made this with Ogasawara white rum and white zapote puree instead of pear. Had some strange notes. Will make this again w/ a different rum.
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The Charlatan

2 oz Sweet vermouth, Carpano Punt e Mes
3⁄4 oz Campari
1⁄2 oz Cherry Liqueur, Cherry Heering
2 ds Orange bitters, Regans' orange bitters
3 twst Orange peel (flamed, to prepare the glass)
1 twst Orange peel (unflamed, as garnish)
Instructions

Flame 3 orange peels into old fashioned glass. Add other ingredients including orange twist. This is a room-temperature cocktail.

Yields Drink
Authenticity
Authentic recipe
Creator
Maksym Pazuniak
Source reference

http://cocktailvirgin.blogspot.com/2012/05/charlatan.html

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Great nose. Nice tanginess to the taste, but this is quite syrupy.
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