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

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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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Respect Your Elders

1 1⁄2 oz Cognac, Pierre Ferrand
1 oz Elderflower liqueur, St. Germain
1⁄2 oz Lemon juice
1 t Elderberry jelly (with 1 tsp water)
8 dr Cherry Bark Vanilla Bitters, Bittercube
Instructions

Gently warm (microwave) a fat teaspoon of wild elderberry jelly with a teaspoon of water, to make a smooth syrup. Add to other ingredients and stir. Fine strain into a rocks glass over ice.

Notes

A little clumping of the jelly is normal, but fine straining removes that. Have also made this drink straight up, either shaking with ice, or stirring and fine straining into a well-chilled Irish coffee glass. Either Pierre Ferrand Ambre or 1840 works well. The elderberry jelly is available from American Spoon.

Picture of Respect Your Elders
Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Scott Stoeffler, Downers Grove, IL
Curator rating
Not yet rated
Average rating
Not yet rated
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May Fair

1 oz Gin, Tanqueray
1⁄2 oz Aquavit, Linie
1⁄2 oz Aquavit, Krogstad
1 oz Sweet vermouth (D&C 'house' blend is equal parts Dolin Rouge/ Punt e Mes)
1⁄4 oz Bénédictine
2 ds Bitters, Angostura
2 ds Peychaud's Bitters (D&C 'house' blend is 2 parts Peychauds/1 part Bitter Truth Creole)
1 twst Orange peel
Instructions

Stir with ice, strain into double rocks glass with big cube. Garnish with orange zest.

Notes

I only had Linie aquavit so used a full ounce of that instead of the split with Krogstad. Still delicious.

Picture of May Fair
Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Eryn Reece, Death & Co
Source reference

Death & Co Modern Classic Cocktails. Ten Speed Press

Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • Used Hendrick's, 1 oz Brennivin Aquavit & 1/2 each Antica Formula / Punt e Mes with good results. More 'approachable' than the Vieux Carre on which it is riffed and on the sweeter side. Better after food, like a glass of port. — ★★★★
  • A bit too sweet for my taste. Maybe reduce the vermouth?
  • Subbed aquavit brands so probably didn't get the full effect. Friend's reaction made me wonder if dry rather than sweet vermouth would work. — ★★★★
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Dill or No Dill

1 2⁄3 oz Gin, Tanqueray 10
1⁄2 oz Elderflower syrup
2 t Lemon juice
1 oz Cucumber juice
2 spg Dill (1 as garnish)
1 pn Salt (smoked)
Instructions

Shake all with ice, double strain into chilled coupe. Clip additional sprig of dill to glass as garnish.

Notes

20ml elderflower cordial may be subbed for elderflower syrup.

Yields Drink
Authenticity
Authentic recipe
Creator
Gareth Evans, Social Eating House, London (UK)
Source reference

http://definitivedrinkingguide.com/post/61858896229/gareth-evans-dill-o…

Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Yet to Try
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