Morak Kiosk

1 1⁄2 oz Jamaican rum, Smith & Cross
1 1⁄2 oz Bigallet China-China
1 twst Orange peel
Instructions

Stir, strain, up or rocks, twist.

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

https://www.youtube.com/watch?v=79BOh0eW4rc

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Dangerous Affair

1 oz Gold rum
1⁄2 oz Jamaican rum, Smith & Cross
1⁄2 oz Vodka, Van Gogh Country Peach
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Campari
1⁄4 oz Lemon juice
1 ds Bitters, Fee Brothers Lemon
Instructions

Stir all except bitters with ice. Garnish with orange peel. 1 drop of lemon bitters on top.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Suika-Wari

2 oz Barley Schochu, Lichiko (toasted hojicha tea-infused)
1 1⁄2 oz Watermelon juice
3⁄4 oz Lime juice
3⁄4 oz Simple syrup
1⁄4 oz Apricot liqueur, Rothman & Winter Orchard Apricot
1 twst Orange peel (as garnish)
Instructions

Shake, strain, rocks, garnish.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Tyler Fry, The Violet Hour, Chicago, IL.
Source reference

http://www.starchefs.com/cook/mixology/fun-with-tea-violet-hour

Curator rating
Not yet rated
Average rating
Not yet rated
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Saffron and Bitter Orange Martini

1 2⁄3 oz Gin, Gabriel Boudier Saffron
2 1⁄2 t Bianco Vermouth, Dolin
2 1⁄2 t Orange Curaçao, Marie Brizard (Dry or any bitter orange liqueur)
1 ds Orange bitters, Bitter Truth Orange
Instructions

Stir and strain into a martini glass

Notes

Originally made at Mother's Ruin Gin Palace using liqueurs and bitters we make on site. But I think a good version could be made using commercially available ingredients. A good orange bitters of any brand, and a bitter orange liqueur such as dry curaçao should stand in well

Picture of Saffron and Bitter Orange Martini
Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Becky Wynn Griffiths, Mother's Ruin Gin Palace, London, UK
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • I like it, but it needs something to provide some dynamic tension. I think that next time I will muddle in some black pepper, then double strain.
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Zachary Pearson commented on 9/05/2015:

Curated this: Capitalized the name of the drink. Cleaned up the notes section quite a bit - added Gabriel Boudier Saffron as a brand of gin. Corrected Dolin entry to Blanc Vermouth. Cleaned up the instructions - removed the recap of the drink. Thanks, Zachary

Joe White commented on 12/17/2022:

Subbed in Sipsmith for the Gin. Subbed in Cocchi Extra Dry for the vermouth. Added in cracked smoked black pepper and shook as though there were citrus. Added half a star, IMHO.

Honey Suckle

1 jig Cuban rum
1 ds Sherry
1⁄2 t Honey
1⁄2 oz Lime juice (juice of one lime)
1 oz Club soda
Instructions

Stir with ice and fill with sparkling water; serve in a goblet. Alternatively, shake and strain over soda.

Notes

The original calls for (Cuban) Bacardi. A modern update might be 1 1/2 oz light rum 1/2 oz dry or off-dry sherry 1/2 oz lime 1/2 oz honey syrup served on the rocks with a splash of club soda.

Yields Drink
Authenticity
Authentic recipe
Creator
Pioneers of Mixing at Elite Bars: 1903-1933
Source reference

http://cocktailvirgin.blogspot.com/2015/08/honey-suckle.html

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • Apple juice, or apple cider vinegar flavors. A cool early-autumnal refresher. (Or later fall with a more aged rum than the Flor de Cana 4 I used.) — ★★★
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Sherman's Necktie

1 1⁄2 oz Rye
3⁄4 oz Cynar
3⁄4 oz Lemon juice
3⁄4 oz Mint syrup
1 twst Lemon peel (shaken)
1 spg Mint (as garnish)
Instructions

Shake, strain, rocks, garnish with a thin strip of lemon peel tied around a mint bouquet, serve with straws.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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  • Brado — Añejo rum, Cynar, Tea, Lemon juice, Mint syrup

Expatriate's Punch

2 oz Pisco, Kappa (pineapple-infused)
3⁄4 oz Lime juice
1⁄2 oz Grapefruit juice
1⁄2 oz Orgeat
1⁄4 oz Maraschino Liqueur
Instructions

Shake, strain, up, garnish with an edible flower.

Notes

A spray or rinse of Chartreuse can be nice as well.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • Great drink! Almost creamy with the orgeat, a smooth, tiki style drink with floral notes. Chatreuse was good on the nose. Imagine gin could work too instead of pisco. — ★★★★
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Summer of George

3⁄4 oz Reposado Tequila
3⁄4 oz Blanco tequila
3⁄4 oz Pear liqueur, St. George
1 oz Lime juice
1⁄2 oz Orgeat
1⁄4 oz Honey
1 sli Pear (as garnish)
Instructions

Shake, strain, rocks, garnish.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Jeremy Oertel, Donna, Brooklyn, NY.
Source reference

http://punchdrink.com/recipes/summer-of-george/

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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The Overlook

2 oz Gin
1⁄2 oz Eau de vie of Douglas Fir
3⁄4 oz Lime juice
1⁄2 oz Cinnamon syrup
1 pn Cinnamon (as garnish)
Instructions

Shake, strain, up, garnish.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Austin Mendez, Messhall Kitchen, Los Angeles, CA.
Source reference

http://punchdrink.com/recipes/the-overlook/

Curator rating
Not yet rated
Average rating
Not yet rated
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Frequent Flyer

3⁄4 oz Jamaican rum, Smith & Cross
3⁄4 oz Bigallet China-China
3⁄4 oz Aperol
3⁄4 oz Lime juice
Instructions

Shake, strain, up.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(17 ratings)
From other users
  • Yes. Probably the ugliest Aperol cocktail I've ever made but tasty enough to make up for it.
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