Crystal Mocha

2 oz Vodka
1⁄2 oz Coffee liqueur
1⁄2 oz Fernet Branca
2 bsp Crème de Cacao
Instructions

Stir, strain, up.

History

This was my attempt to create a drink that brought out the bitter aspects of coffee while downplaying the sweetness. I also wanted to avoid milk or actual brewed coffee.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Natalie Weizenbaum
Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • Upped Kahlra decreased fernet — ★★★★
  • A bit sweet. Will raise the Fernet Branca and decrease the Creme de Cacao to a short drizzle.
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Hisurfadvisory commented on 8/10/2017:

a more sophisticated black russian.  probably wont interfere with elections.

drinkingandthinking commented on 8/11/2018:

Nice but I thought it needed a bit more depth. I added 1/2 oz. Blackstrap rum for sweetness and body and 1/2 bsp. Yellow Chartreuse for a little more zing. Probably could have accomplished the same with just a bit more Kahlua too ;)

Apricot Pm

1 oz Gin
1 1⁄2 oz Apricot liqueur, Rothman & Winter Orchard Apricot
1⁄2 oz Lemon juice
1 bsp Pimm's No. 1 Cup
8 oz Soda water (tangerine, unsweetened)
Instructions

Shake all ingredients other than the soda water, strain, top with soda water.

Notes

The amount of soda water can be adjusted to balance out the alcohol.

History

Created for and named after my mom, whose name is pronounced "Pim".

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Natalie Weizenbaum and Elizabeth Cady
Curator rating
Not yet rated
Average rating
Not yet rated
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Samhain

1 oz American Whiskey, Westland Peated
1 oz Apple brandy
1 oz Gran Classico
Instructions

Stir, strain into a glass with one large ice cube.

History

Created for Westland's 2015 Peat Week celebration.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Westland Whiskey, Seattle, WA
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Smokey and boozy. I used Lagavulin since I didn't have this peated american whiskey. Used Mt. Defiance Apple Brandy.
Similar cocktails
Nkilibar1 commented on 5/19/2025:

Didn't have peated American whiskey, so I used 1/2 oz bourbon(angels envy) and 1/2 oz islay scotch. Used Calvados for the apple brandy.

Hawaii Kai Treasure

2 oz Lime juice
1 oz Grapefruit juice
1⁄2 oz Half-and-half
1⁄2 oz Curaçao
1⁄2 oz Orgeat
1⁄2 oz Honey syrup
1 1⁄2 oz Puerto Rican Rum (Light)
8 oz Crushed ice
Instructions

Blend for 10 seconds, pour into tiki mug, Garnish with gardenia and a pearl.

Yields Drink
Year
1960
Authenticity
Authentic recipe
Creator
Mannie Andal, Hawaii Kai restaurant, NY, NY
Source reference

Beachbum Berry Remixed, Jeff Berry, pg. 52

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Flamenco

1 1⁄2 oz Sherry, Lustau Dry Amontillado
1 oz Genever, Bols
1⁄2 oz Orange juice
1⁄2 oz Lemon juice
3⁄4 oz Orgeat
2 ds Bitters, Angostura
Instructions

Ice, shake, strain, coupe.

Yields Drink
Authenticity
Authentic recipe
Source reference

Death & Co book, pg 142

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Light, a bit sweet for my taste, but still enjoyable. Might reduce the orgeat a tad next time. The genever gets a little lost (I used a 5-year-old korenwijn).
  • Really good, fruity almond taste with a malty nutty finish — ★★★★★
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Stormy Morning

1 1⁄2 oz Crème de Violette, Rothman & Winter
1 1⁄2 oz Elderflower liqueur, St. Germain
1 oz Lime juice
4 oz Champagne
1 wdg Lime (as garnish)
Instructions

Pour the créme de violette over ice in a highball glass. Add St. Germain and lime juice, and top with Champagne. Garnish with a wedge of lime.

Yields Drink
Authenticity
Authentic recipe
Creator
Shannon Fristoe, The Bayona, New Orleans
Source reference

http://www.saveur.com/article/Recipes/Stormy-Morning

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • The volumes of lime, elderflower, and violet are enough for two champagne cocktails.
  • More bubbles and a little campari
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j.h.vilas commented on 11/07/2020:

Sweet.  Needs to be long instead of in an old fashioned glass.

Canary Flip

1 oz Herbal liqueur, Yellow Chartreuse
1 oz Cognac
1⁄2 oz Simple syrup
3 ds Fernet Branca
1 Whole egg
1 twst Lemon peel
Instructions

Dry shake for 10 seconds. Wet shake until cold. Strain into sherry glass. Garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Adapted from a recipe by Nicholas Edwards, the Lark, Brisbane, Australia.
Source reference

http://www.sfgate.com/wine/article/A-meal-in-your-cocktail-glass-318499…

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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Maximalist Green Swizzle

1 1⁄2 oz Light rum
1 oz Falernum
1 bsp Absinthe
1 oz Lime juice
2 oz Soda water (chilled)
12 ds Bitters, Angostura
Instructions

Use a tall glass and shaved ice.
add all ingredients except soda and bitters. Swizzle.
Add soda and top with bitters. Serve in same glass.

Notes

Called for wormwood bitters but I substituted absinthe

Yields Drink
Authenticity
Unknown
Creator
David Wondrich
Source reference

Imbibe (revised edition), pg 158

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
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bkemp1984 commented on 7/26/2022:

Made a delicious frozen drink sans soda and plus a bit more than a half oz of simple

Double Dutch

1 1⁄2 oz Genever
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄4 oz Pear eau de vie
3⁄4 oz Lemon juice
3⁄4 oz Ginger-Honey Syrup (scant)
2 ds Orange bitters
1 twst Orange peel (as garnish)
Instructions

Shake, strain, one big rock, garnish.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • Was in the mood to use Meyer lemons and was quite happy with the results. Also, bumped up the pear eau de vie to a fat quarter.
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Heaven is a Place/This is the Place

2 oz Gin
1 oz Lime juice
1⁄2 oz Curaçao
1⁄2 oz Falernum, Velvet Falernum
1⁄2 oz Honey syrup
1⁄4 oz Allspice Dram
3 ds Bitters, Angostura
Instructions

Shake with one cup of crushed ice, strain into glass with crushed ice. Garnish tiki style.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Paul McGee, Lost Lake, Chicago
Source reference

http://imbibemagazine.com/heaven-is-a-place-this-is-the-place-cocktail/…

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • 2/27/19: Reduced allspice dram to 3/4 tsp. 2/28/19: Reduced allspice dram to 1/2 tsp and used orgeat in place of honey syrup -- much better.
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