The Failed Contract of Ladd & Co.

1 1⁄2 oz Barbados Rum, Plantation 5 Year
1 oz Ruby Port
3⁄4 oz Chocolate liqueur, Distillerie de Biercée
1⁄4 oz Griotte, Distillerie de Biercée
1 oz Coconut milk
1⁄2 oz Coffee syrup (see note)
2 ds Cherry Bark Vanilla Bitters, Bittercube
1 ds Allspice Tincture, Dashfire
Instructions

Shake all but allspice tincture. Strain into an ice filled tiki mug, and garnish with allspice tincture.

Notes

We made a Big Watt Beverage Co.'s "Circuit Bender" coldpress coffee syrup--1 part concentrate, 1 part dilution, 1 part raw sugar

History

Part of Big Watt's "Periscope" tiki menu at Eat Street Social in Minneapolis, MN. This is a wonderful combination of richness and depth of flavor with just a wink to the Caribbean with mild island spice and that luscious cococnut milk.

YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Lee Carter & Jason Westplate
Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
Similar cocktails
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Señor Staypuff

1 oz Light rum, Old New Orleans
3⁄4 oz Root liqueur, Art in the Age
1⁄2 oz Demerara Rum, Lemon Hart 151
1 t Allspice Dram, Bitter Truth
1 T Coffee syrup (see note)
1 oz Half-and-half
4 ds Bitters, Bittercube Jamaican #1
2 ds Bitters, Bittercube Cherry Bark Vanilla (to top)
1 spl Club soda (to top)
3 Marshmallow (espresso dusted, as garnish)
Instructions

Shake all but Cherry Bark Vanilla Bitters and club, strain into a tiki glass with crushed ice. Top with bitters, add a splash of club, and garnish with dusted marshmallows on a bamboo skewer (toast marshmallows before serving for best effect).

Notes

We made a cortadito syrup--12 oz turbinado sugar to 6 shots of espresso

History

Part of Big Watt's "Periscope" tiki menu at Eat Street Social in Minneapolis, MN. Modeled after a "coffee cocktail" at Five Watt Coffee--it combines the elements of a vanilla and marshmallow forward hot coffee beverage with a heavy nod to the tiki-traditional.

Picture of Señor Staypuff
Jason Westplate
YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Jason Westplate & Lee Carter
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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  • Gold Coast Fizz — American Whiskey, Cherry Liqueur, Walnut Liqueur, Soda water, Orange juice, Espresso syrup, Egg yolk
  • Ginger Baker Fizz — Gin, Crème de Cacao, Ginger liqueur, Cream, Ginger beer, Egg white, Lemon juice, Orange peel
  • Foggy Dew — Irish whiskey, Jamaican rum, Pedro Ximénez Sherry, Half-and-half, Whole egg, Vanilla syrup, Nutmeg

Hephaestus' Three Hour Tour

1 oz Haitian Rum, Barbancourt 8
1⁄2 oz Peach liqueur
1⁄4 oz Mezcal, Del Maguey Vida
1 dr Jamaican #2 bitters, Bittercube (full dropper)
3 oz Coffee (cold brew coffee infused w/ apricots and chipotle peppers)
1⁄4 oz Orange juice
1⁄4 oz Pineapple juice
1 bsp Agave syrup
1 twst Orange peel
Instructions

Shake, strain into a chilled 8oz glass. Garnish with an expressed orange peel.

History

A big flavored, tiki-esque cocktail that's a combination of sweet, smokey, deep stone-fruit flavor and just a touch of heat.

Picture of Hephaestus' Three Hour Tour
Jason Westplate
YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Jason Westplate & Lee Carter
Curator rating
Not yet rated
Average rating
4.5 stars
(5 ratings)
From other users
  • I'd make it a fat 1/4 of mezcal next time.
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October's Still Green

1 1⁄2 oz Pear eau de vie
1⁄2 oz Lime juice
1⁄4 oz Simple syrup
1 t Herbal liqueur, Green Chartreuse
1 spg Rosemary
Instructions

Muddle rosemary leaves in a shaker tin with Chartreuse, lime juice and simple syrup. Add eau de vie, shake with ice. Double strain in a cocktail glass. Garnish with a parsley sprig.

Notes

Can't add last ingredient - parsley sprig. Muddle it along with rosemary sprig. These herbs work well together. But without parsley it's OK though.

History

Made for MixMo "Bein Green" (October 2012).

Picture of October's Still Green
YieldsDrink
Year
2012
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Upper West Side

1 1⁄2 oz Tequila, Don Julio Blanco
1⁄2 oz Crème de Violette, Rothman & Winter
3⁄4 oz Lime juice
3 oz Ginger ale
Instructions

Place all ingredients except the ginger ale into a 10 oz highball filled with ice. Top off with ginger ale.

Notes

Add a dash of celery bitters, if desired.

History

Inspired by a close friend living in Manhattan whose drink of choice is tequila with ginger ale.

YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Me
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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jensck commented on 5/08/2016:

This seems like a very odd take on the El Diablo; the recipe is almost identical except for creme de Violette instead of creme de cassis. (The other big difference being that the El Diablo is amazing IMO, and this is, well... not.) Those two ingredients even look similar, both having a deep purple color. Is it possible that the creme de Violette was an error?

Monkey's Older Brother

1 oz Blended Scotch, Monkey Shoulder
1 oz Cognac, Hennessy
2 bsp Simple syrup
1 bsp Allspice Dram
1 ds Bitters, Bittermens New Orleans Coffee
1 ds Bitters, Bittermens Xocolatl Mole
1 sli Orange peel
Instructions

Stir with ice, coupe, garnish with orange zest

Notes

Sub anything else, but the Monkey Shoulder is a must. The Bitter Truth Aromatic Bitters work well if the coffee is not to hand.

History

The name came first. Gian won a Monkey Shoulder competition and we started playing with words.

YieldsDrink
Year
2014
Authenticity
Authentic recipe
Creator
Giancarlo Jesus, The Hawthorn Lounge, Wellington, New Zealand
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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A Bitter Mint Than I

1 oz Herbal liqueur, Green Chartreuse
7 ds Mint Bitters, Fee Brothers
3⁄4 oz Whiskey
3⁄4 oz Brandy
1⁄2 oz Aromatized wine, Cocchi Americano
Instructions

Stir with ice, strain into an old fashioned glass over a large ice cube, garnish with a twist of lemon.

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Rhum with a Vieux

1 oz Martinique Rum (rhum vieux)
1 oz Jamaican rum, Appleton
3⁄4 oz Sherry, Lustau East India Solera
1⁄4 oz Bénédictine
1 ds Bitters, Angostura
1 twst Lemon peel (expressed and inserted)
Instructions

Stir, strain, one big rock, twist.

YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
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After-Dinner Sazerac

2 oz Japanese Whisky, Yamazaki 12
1 Sugar cube
1 ds Bitters, Angostura
1 rinse Coffee liqueur, Galliano Ristretto
1 lf Makrut lime leaf
Instructions

Rinse, dash Ango onto sugar cube and dissolve, add whisky and stir with ice, strain. Break the kaffir leaf in four over the drink, rub them over the rim and discard.

YieldsDrink
Year
2010
Authenticity
Authentic recipe
Creator
Giancarlo Quiroz Jesus, Corner Bar, Auckland, New Zealand.
Source reference

http://liquor.com/recipes/after-dinner-sazerac/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Rafa, I think that's only a Sazerac in the way that you could use a Dali watch to tell time. Thanks, Zachary

Ha. I agree, but I don't like to rename other people's drinks as a rule, however inaccurate that name is. And this is a delicious drink regardless, though I don't know that it's better than Yamazaki straight.

ABCDEF

1 1⁄2 oz Gin, Beefeater
3⁄4 oz Dry vermouth, Dolin
1⁄2 oz Pisco, Campo de Encanto
1⁄2 oz Aperol
1⁄4 oz Campari
1 rinse Fernet Branca
Instructions

Stir, strain, up.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Jeff Bell, PDT, NYC.
Source reference

http://www.gazregan.com/2014/03/101-best-new-cocktails/101-best-new-coc…

Curator rating
Not yet rated
Average rating
3.5 stars
(17 ratings)
From other users
  • A weirdly large group of ingredients and a big drink. The result is complex and surprisingly herbal and bitter. The E and B are a stretch.
  • More interesting than a martini.
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