Victory Lap

2 oz Scotch
3⁄4 oz Lemon juice
1⁄2 oz Honey syrup
1⁄4 oz Crème de Banane
Instructions

Shake, strain, up.

YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • The CdB is just too subtle and nothing else about the is particularly distinctive.
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  • Havana 3 a.m. — Scotch, Jamaican rum, Swedish Punsch, Apricot liqueur, Absinthe, Lemon juice
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Little Easy

1 1⁄2 oz Blended Scotch, Famous Grouse
1⁄2 oz Averna
2 ds Peychaud's Bitters
2 ds Orange bitters, Regans' orange bitters
1 cube Sugar cube
1 rinse Pastis, Herbsaint
1 twst Orange peel (as garnish)
Instructions

Muddle bitters & sugar, add liquids, stir, strain into rinsed glass, garnish.

Notes

The original recipe from Brian Quinn on Food Republic indicates absinthe but I think if you've got Herbsaint if you really want a true Sazerac variation. The original also calls for Bitter Truth orange bitters.

YieldsDrink
Year
2012
Authenticity
Altered recipe
Creator
Brian Quinn
Source reference

http://www.foodrepublic.com/2012/11/30/little-easy-cocktail-recipe-0

Curator rating
5 stars
Average rating
4 stars
(10 ratings)
From other users
  • Made it with Ramazzotti, and Fee Bros. bitters. Not bad, a Sazerac taken in a very chocolatey direction. Light misting of Herbsaint sufficed.
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  • The MacGregor — Blended Scotch, Sweet vermouth, Apricot liqueur, Bitters
  • Rexford — Scotch, Cynar, Walnut Liqueur, Grapefruit bitters, Grapefruit peel
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Curated this. Added creator and date, rewrote instructions to avoid copyright. Changed the type to "altered" - this is Herbsaint/Regans vs. Absinthe/BT Orange. Thanks,, Zachary

Dualing curators. I shortened up the instructions to conform to our style guidelines. Our readers don't need detailed SOP instructions.

Jalisco Stroll

1 oz Blanco tequila
1 oz Dry vermouth
1 oz Campari
4 dr Salt (in a saline solution)
1 twst Lemon peel (as garnish)
Instructions

Stir; strain into DOF with one big rock

Notes

Saline solution is 30g kosher salt dissolved in 4 oz. water.

YieldsDrink
Authenticity
Unknown
Creator
Eric Giger, Neighborhood , San Diego, CA, USA
Source reference

http://www.gazregan.com/2015/01/101-best-new-cocktails/

Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
From other users
  • Wow! So simple, but one of the better negroni variations I've had in a long time. Next time I make, I feel like I might back off on the campaign just slightly.
  • Interesting. Spicy and sweet coming in, dry and bitter going down. Saline could probably be increased, maybe even doubled.
Similar cocktails

Really great, though with my combo of Espolon, Gran Classico, and Cocchi Americano, the tequila got kind of lost and I ended up adding about a half oz more.

Conjurers & Concubines

1 oz Rum
1 oz Oloroso sherry
3⁄4 oz Bénédictine
1 t Allspice Dram
1 ds Bitters, Bittermens Xocolatl Mole
Instructions

Stir, strain, one big rock.

Notes

Other spirits work very well, mescal and brandy among them.

YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • Used .5oz Smith & Cross, .5oz Borgoe Extra Aged Suriname Golden Rum. Homemade dram. Surprisingly good, slightly boozy with the S&C.
  • Made with HSE Rhum Agricole, Nice when in the mood for something a little sweet. — ★★★★
  • Worth trying again with oloroso. Christmassy, with a bit of flat-cola taste.
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  • Stephen's Cocktail — Oloroso sherry, Dry vermouth, Bénédictine, Lemon peel
  • ChemoCentric — Islay Scotch, Sweet vermouth, Herbal liqueur, Ancho Reyes chile liqueur, Cherry Bitters, Lavender syrup
  • Smoke, Nearby — Mezcal, Herbal liqueur, White Crème de Cacao, Aveze, Peychaud's Bitters, Brandied cherry, Orange peel
  • Pee Bee & Jay — Peanut butter whiskey, Aromatized wine, Chambord

Lizard King

1 1⁄2 oz Puerto Rican Rum, Don Q Añejo
1⁄2 oz Batavia Arrack
1⁄2 oz Swedish Punsch, Kronan
1⁄2 oz Cinnamon syrup
1⁄4 oz Allspice Dram, St. Elizabeth
3⁄4 oz Lime juice
Instructions

Shake, strain over crushed ice in a tiki mug, garnish elaborately with a lizard king made from pineapple leaves, a lime disk, lemon peel, and two maraschino cherries.

YieldsDrink
Year
2014
Authenticity
Authentic recipe
Creator
Carlos Garcia and Christopher Almeida, The Eddy, Providence, RH.
Source reference

http://www.onthebar.com/drinks/lizard-king

Curator rating
2 stars
Average rating
3.5 stars
(2 ratings)
From other users
  • Replace cinnamon syrup with ginger syrup
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  • Silk Road Daiquiri — Blended rum, Batavia Arrack, Lime juice, Chinese five spice syrup
  • The Five Elements — Cognac, Batavia Arrack, Sweet vermouth, Chinese five spice syrup, Lemon juice, Cinnamon stick
  • Jet Fuel — Rum, Demerara Rum, Allspice Dram, Pear liqueur, Lime juice
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  • Love Is Like A Bottle Of Gin — Gin, Mezcal, Maraschino Liqueur, Grapefruit juice, Lime juice, Cinnamon syrup
Dan commented on 2/19/2015:

That's a lot of pie spice in one cocktail -- too much for me.

Fancier, funkier Ancient Mariner. Dan, did you use cinnamon syrup or Becherovka?

The Natives Are Restless Tonight

2 oz Rhum Agricole, Saint James Fleur De Canne (lapsang souchong-infused)
1 oz Grapefruit juice (pink)
1 oz Lime juice
2⁄3 oz Pineapple Gum Syrup
1 ds Absinthe (spritz; flamed)
Instructions

Shake, strain over cubed ice in a tiki mug, flame absinthe over the top, garnish with a dried pineapple wheel and a long grapefruit twist, serve with straws.

Notes

Tea-infused rum: steep 6 grams of tea in 350 ml of rum for 10-12 minutes and strain.

YieldsDrink
Year
2015
Authenticity
Authentic recipe
Creator
Augustine Bar
Source reference

http://augustine-bar.de/natives-are-restless/

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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  • Pink Flamingo — Rhum Agricole, Campari, Cappelletti Aperitivo, Absinthe, Lime juice, Pineapple Gum Syrup, Aperitivo
  • Comeback — Rum, Ramazzotti, Grapefruit juice, Lime juice, Simple syrup, Lime peel
  • Indochine — Rum, Herbal liqueur, Lime juice, Simple syrup, Thai Basil

Beachnik

1 1⁄2 oz Puerto Rican Rum (light)
3⁄4 oz Lemon juice
3⁄4 oz Licor 43
1⁄2 oz Bärenjäger
8 oz Crushed ice
Instructions

Blend at high speed for up to 10 seconds, and pour without straining into a pilsner or tiki glass; serve with straws.

Notes

Inspired by a lemon/honey/vanilla-flavored energy bar.

YieldsDrink
Year
2004
Authenticity
Authentic recipe
Creator
Jeff Berry.
Source reference

Beachbum Berry Remixed, p. 176.

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Mytoi Gardens

1 1⁄2 oz Demerara Rum, El Dorado 12
1 oz Pineapple juice
3⁄4 oz Lime juice
1⁄2 oz Allspice Dram, St. Elizabeth
1⁄2 oz Vanilla syrup
1 ds Bitters, Angostura (+ 2-3 more for garnish)
Instructions

Shake, strain over crushed ice, garnish with 2-3 more dashes of Ango and a pineapple wedge, serve with straws.

Notes

Yarm originally made this with ED12, but Russell serves it more economically with Old Monk.

YieldsDrink
Year
2014
Authenticity
Authentic recipe
Creator
Frederic Yarm, Russell House Tavern, Cambridge, MA.
Source reference

http://cocktailvirgin.blogspot.com/2014/09/mytoi-gardens.html

Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Look at measurements.. I believe the base of a tiki drink is here..
  • Nice and the vanilla syrup rounds it out and gives it some caramel notes. Very easy to drink. Made it with Cockspur 12 may try some other rums.
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  • Spicy Kitten — Jamaican rum, Pineapple juice, Lime juice, Orgeat, Cinnamon syrup, Nutmeg
  • Elusive Dreams — Pineapple rum, Light rum, Crème de Banane, Pineapple juice, Lime juice, Cinnamon syrup, Pineapple, Orchid

Rise and Shine

1 1⁄2 oz Tequila
1 oz Pomelo juice
3⁄4 oz Strega
1⁄2 oz Lime juice
1⁄2 oz Simple syrup
1 pn Salt (smoked)
3⁄4 oz Aperol (at the bottom of the glass)
Instructions

Layer Aperol in the bottom of your glass and top with one big rock. Shake the other ingredients and strain them slowly over the rock to preserve the layering. Garnish with a blood orange slice and a pinch of pink peppercorns.

YieldsDrink
Year
2014
Authenticity
Authentic recipe
Creator
Gabriella Mlynarczyk, Loving Cup.
Source reference

http://www.lalovingcup.com/issue-no-o30-tails-from-the-bookworm-chinato…

Curator rating
Not yet rated
Average rating
Not yet rated
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Equinox Cocktail

1 oz Blended Scotch
1 oz Cachaça (aged)
1⁄4 oz Passion fruit syrup
2 ds Bitters, Boker's
1 twst Orange peel (expressed and inserted)
Instructions

Stir, strain, up, twist.

Notes

Andrew's recipe calls for 1/4 oz simple syrup and 1/2 barspoon passion fruit pulp; I've combined them, but some might prefer his method.

YieldsDrink
Year
2010
Authenticity
Authentic recipe
Creator
Andrew, Elemental Mixology
Source reference

https://elementalmixology.wordpress.com/2010/09/22/the-equinox-cocktail/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • I used the wrong cachaca for this, and my twist was meager. I think it'd be worth trying again.
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  • capovolto — Sweet vermouth, Rye, Maraschino Liqueur, Bitters
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