Mexican Tricycle

1 oz Mezcal, Del Maguey Vida
1 oz Cynar
2 oz Cider (to top)
1 sli Lime (as garnish)
Instructions

Build mezcal and Cynar in Collins glass. Fill with ice and top with cider. Garnish with lime wheel.

Notes

Bantam Wunderkind cider suggested.

History

Riff on Bicicletta (Campari, white wine, soda).

Yields Drink
Authenticity
Authentic recipe
Creator
Andrew Volk, Portland Hunt + Alpine Club, Portland, Maine (USA)
Source reference

http://punchdrink.com/recipes/mexican-tricycle

Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
From other users
  • Not a bad way to punch up some hard cider.
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La Florida Cocktail

2 oz Blended rum, Banks 5 Island
3⁄4 oz Lime juice
1⁄2 oz White Crème de Cacao, Marie Brizard
1⁄4 oz Sweet vermouth, Martini & Rossi
1 bsp Grenadine
Instructions

Shake, strain into a chilled coupe, lime wheel

Yields Drink
Year
1972
Authenticity
Authentic recipe
Creator
Jules Bergeron, Trader Vic's Bartenders Guide
Source reference

The PDT Cocktail Book, p. 158

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
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Two Graves

1 1⁄2 oz Reposado Tequila
3⁄4 oz Amontillado Sherry
1⁄2 oz Dimmi
2 ds Orange bitters
1 twst Lemon peel (expressed and inserted)
Instructions

Stir, strain, up, twist.

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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  • Flor Delice — Reposado Tequila, Manzanilla sherry, Maraschino Liqueur, Elderflower liqueur, Orange bitters, Maraschino cherry
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Red Head

2⁄3 oz Rye, James E. Pepper
2⁄3 oz Cognac
1⁄2 oz Sweet vermouth, Mancino Rosso Amaranto
1⁄3 oz Campari
1⁄3 oz Maraschino Liqueur, Luxardo
1⁄3 oz Averna
1 t Herbal liqueur, Green Chartreuse
1 twst Lemon peel (as garnish)
Instructions

Stir; strain; coupette. Float or discard lemon twist as desired.

History

Started as a variant of the Red Hook.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Mathias Alsen, Brooms & Hatchets, Oslo, Norway
Source reference

http://web.archive.org/web/20150905224816/http://www.gazregan.com/2015/…

Curator rating
Not yet rated
Average rating
4.5 stars
(35 ratings)
From other users
  • Made with Bulleit and Dolin. All good stuff, nicely balanced.
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Pangolindo commented on 11/13/2018:

Very good with ramazotti,  dolin, and Chartreuse rinse 

Cara A commented on 11/13/2021:

Very nice - a complex balance of bitter & sweet; didn’t have Averna so I used Amer Boudreau.

drinkingandthinking commented on 2/16/2022:

Much better than a Red Hook - I used Cocchi di Torino which was a bit too dominant and sweet so next time I'll dial it back a bit.

flickerdart commented on 10/06/2023:

Made with Bulleit, Carpano Antica, Rosen Bitter, and Montenegro. Very good - though the long list of ingredients and the odd measurements are a bit of a hassle!

Aviation__1952 commented on 5/25/2024:

WOW !! I am definitely liking this one !! The more ingredients, the better !! Lots and Lots of room for slight variations of this and that and something else in order to bring subtle changes to the overall flavor signature to make happy the individual palate. Simple, complex, and so filled with opportunity !!

Mambo Italiano

1 oz Melon liqueur, Midori
2⁄3 oz Cynar
1⁄2 oz Orange juice
2 t Balsamic Vinegar
1 spl Lemon juice
5 lf Basil (plus one for garnish)
Instructions

Lightly crush basil and shake all ingredients, and then strain into a cocktail glass. Garnish with a basil leaf.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Source reference

https://barmagazine.wordpress.com/2011/11/01/made-in-japan-new-directio…

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Drinkable but has a salad-dressing overtone.
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Havana Harbor Special

2 oz St. Lucian Rum, Chairman's Reserve
1 oz Sweet vermouth
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄2 oz Simple syrup
3⁄4 oz Lemon juice
2 ds Absinthe
2 ds Bitters, Angostura
1 oz Club soda
Instructions

Shake, strain into a Collins over ice, top with soda, garnish with a lemon wheel, an orange slice, and grapes.

Notes

Single serve version, also available in punch format.

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

Cuban Cocktails, p. 55.

Curator rating
Not yet rated
Average rating
4.5 stars
(11 ratings)
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OldFashionedCock commented on 9/17/2024:

Subbed Smith & Cross. Still great. Funky, fruity, tamed acidity.

GWAR Williams

1 oz Pear eau de vie
1⁄2 oz Islay Scotch, Ardbeg
1⁄2 oz Sorel liqueur
1⁄2 oz Lemon juice
1⁄2 oz Rosemary syrup
1 1⁄2 oz Cider (poire cider)
1 pn Nutmeg (as garnish)
Instructions

Shake, add pear cider, strain over fresh ice in a copper mug, garnish with freshly grated nutmeg.

Notes

Works as a hot drink, with hot water rather than cold cider.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Source reference

http://assets.rollingstone.com/assets/images/story/gwar-retrospective-o…

Curator rating
Not yet rated
Average rating
Not yet rated
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Orgeat Milk Punch à la Colliau

1 1⁄2 oz Brandy
1⁄2 oz Añejo rum
1⁄2 oz Orgeat, Small Hand Foods (Small Hand Foods)
1⁄2 oz Cream
1 1⁄2 oz Milk
1 pn Nutmeg (as garnish)
Instructions

Shake, strain into a double rocks glass over ice, garnish.

History

Colliau: "The result of an informal competition between Erik Adkins, Jon Santer and myself in the early days of Heaven‘s Dog. Contrary to what those gentlemen may say, adding cream is not cheating. It just makes it better."

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Jennifer Colliau, Heaven’s Dog, SF, CA.
Source reference

http://smallhandfoods.com/recipes/

Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • subbed more whole milk instead of cream — ★★★★
  • Tastes like Christmas — ★★★★★
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Gaby des Lys

1 jig Gin
1⁄2 oz Orgeat
1 t Absinthe (scant)
Instructions

Shake (or stir), strain, up.

Notes

Many contemporary recipes for this drink reduce the absinthe and add Angostura bitters.

Yields Drink
Year
1939
Authenticity
Authentic recipe
Creator
Charles H. Baker, TheGentleman’s Companion: Around the World with Jigger, Beaker and Flask.
Source reference

http://jiggerbeakerflask.com/2010/10/gaby-des-lys/

Curator rating
Not yet rated
Average rating
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Williams Brewster Punch

50 oz Brut Champagne (= 2 bottles)
2 c Pear eau de vie
2 c Rosemary syrup
6 oz Lemon juice
1⁄2 c Soda water
Instructions

Combine the brandy, syrup, and lemon juice in a punch bowl over a large block of ice and stir in the Champagne and soda shortly before serving. Garnish with rosemary sprigs and grapefruit peels.

Notes

Totally guessing at the serving size.

Yields Drink
Authenticity
Authentic recipe
Creator
Tom Macy, Clover Club, Brooklyn, NY.
Source reference

http://www.tommacy.com/#!recipes/c31

Curator rating
Not yet rated
Average rating
Not yet rated
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