Jalapeño Business

1 1⁄2 oz Blanco tequila
1⁄2 oz Mezcal
3⁄4 oz Lime juice
1⁄2 oz Cinnamon syrup
1⁄4 oz Crème de Fraise, Fragoli
2 sli Jalapeño
1 spl Sparkling rosé wine
Instructions

Shake, strain over rocks, splash rosé, garnish with strawberry and/or lime wedge.

YieldsDrink
Year
2014
Authenticity
Authentic recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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Luau

3⁄4 oz Overproof rum, Wray & Nephew Overproof
3⁄4 oz Jamaican rum, Appleton Estate V/X
3⁄4 oz Demerara Rum, El Dorado 15
1⁄2 oz Lime juice
1⁄2 oz Simple syrup
1⁄4 oz Passion fruit puree
1⁄4 oz Orgeat
1 ds Bitters, Angostura
Instructions

Shake with ice, strain into a chilled rocks glass with pebble ice. Garnish with umbrella, lime wheel, orange slice

YieldsDrink
Authenticity
Authentic recipe
Creator
Gerry Corcoran, PDT
Source reference

PDT cocktail book

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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Islay Cynar Flip

1 oz Islay Scotch, Ardbeg 10
1 oz Cynar
3⁄4 oz Simple syrup
1⁄4 oz BroVo Amaro #14
1 Whole egg
1 pn Nutmeg (small, as garnish)
Instructions

Dry shake, shake, strain, down, rocks glass, small grind nutmeg as garnish

Notes

Substitute 1 tsp of a high quality chocolate liqueur or 2 dashes chocolate bitters if Brovo Amaro 14 is not available.

YieldsDrink
Year
2014
Authenticity
Authentic recipe
Creator
Dan Lynch, Spoke, Somerville, MA
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Excellent! Made with chocolate bitters and nonino instead of Brovo #14. Can't match the simplicity of the normal Cynar flip but is definitely more interesting.
  • Tried with laphroaig. Ardbeg would most likely be better?
  • Fabulous. Rich, smoky, bitter, with hints of chocolate and herbs.
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Perhaps Lazarroni? Maybe with some muddled cacao nibs?  Thanks,  Zachary

K2

1 oz Bourbon, Wild Turkey 81
1⁄2 oz Coffee liqueur, Kahlua
1⁄2 oz Irish Cream, Baileys
1⁄2 oz Stout Reduction
1⁄4 oz Grade B maple syrup
1 Whole egg
1 pn Nutmeg
Instructions

Dry shake all ingredients except nutmeg, then shake and fine strain into an ice filled Colins glass. Grate fresh nutmeg over top.

Notes

To make Stout Reduction, take your favourite stout and heat on the stove until reduced in volume by 75%.

YieldsDrink
Authenticity
Your original creation
Creator
Aaron Zack, Snakes & Lagers, Toronto, Canada
Curator rating
Not yet rated
Average rating
Not yet rated
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The Harvest

1 1⁄2 oz Calvados, Boulard
1⁄2 oz Canadian whisky, Forty Creek
1⁄2 oz Averna
1⁄2 oz Rosemary ginger syrup
1⁄2 oz Lemon juice
1⁄4 oz Allspice Dram
1 rinse Islay Scotch, Laphroaig Quarter Cask
Instructions

Rinse an old fashioned glass with Laphroaig

Shake and fine strain remaining ingredients

Flame a lemon peel over the drink and garnish with a sprig of candied rosemary.

Notes

To make the syrup, add to a pot 250g each by weight sugar and water, 10 g finely sliced ginger and 2 - 3 rosemary springs.

Simmer until sugar is dissolved and transfer to refrigerator to rest for two days before straining,

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Aaron Zack, Snakes & Lagers, Toronto, Canada
Curator rating
Not yet rated
Average rating
Not yet rated
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Tom Crean

2 oz Irish whiskey
1 t Ginger-Honey Syrup
1⁄2 t Herbal liqueur, Yellow Chartreuse
2 ds Bitters
1 twst Lemon peel (as garnish)
Instructions

Stir, strain over one big rock, express lemon oil and garnish.

Picture of Tom Crean
YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Southall Tonic

2 oz Gin, Beefeater
3⁄4 oz Turmeric syrup
3 dr Tea, Lapsang Souchong (tincture; 3-4 drops)
4 oz Tonic water, Fever Tree
2 ds Orange flower water (sprays, as garnish)
1 twst Orange peel (as garnish)
Instructions

Build over a large rock in a double rocks glass, starting with the syrup and tincture, adding the gin, and topping with tonic. Garnish with sprays and an orange twist.

Notes

Turmeric syrup: 1 cup each of water and sugar, heated with 1/2 cup chopped fresh turmeric, simmered covered for fifteen minutes and let stand for two hours.

YieldsDrink
Year
2014
Authenticity
Authentic recipe
Creator
Elena, Stir and Strain.
Source reference

http://stirandstrain.com/2014/11/26/the-southall-tonic/

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Smokey Paloma

2 1⁄2 oz Reposado Tequila
1 1⁄2 oz Ancho Reyes chile liqueur
1 1⁄2 oz Grapefruit juice
1⁄2 oz Simple syrup
1 1⁄2 oz Soda water (Topo Chico mineral water)
1 wdg Lime
1 pn Salt (Smoked sea salt)
10 dr Hellfire Habanero Shrub, Bittermens
Instructions

Moisten the outer rim of a highball glass with a lime wedge and coat with smoked sea salt (I add chili lime rub from Williams-Sonoma to my rimming salt). Fill half the glass with ice or use an ice ball. Fill a cocktail shaker with ice, then add the tequila, Ancho Reyes, grapefruit juice, and simple syrup. Shake well. Strain into the glass, stir in the soda (I use Topo Chico carbonated mineral water), and garnish with a lime.

History

Moira brought me to this contrivance.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Clay Childs
Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • Very solid. Spicy as all get out
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We made this with 1/2 the simple syrup (to our taste) and omitted the soda because we wanted the Ancho Reyes to come through.  Filling the glass with ice while one makes the drink dilutes it nicely.  Didn't have the shrub so we muddled a fresh Serrano chile pepper from the garden. Smoked sea salt and lime added depth without being overwhelming..  We enjoyed.

Scorpion

2 oz Light rum, Cruzan Aged Light
1 oz Brandy
1⁄2 oz Overproof rum (Optional)
2 oz Orange juice
1⁄2 oz Orgeat
1 1⁄2 oz Lemon juice (Increase 1 oz for a tarter taste.)
1 wdg Orange
Instructions

Blend ingredients with a scoop of shaved ice at high speed for five seconds. Pour into cocktail glass. Add more ice to fill. Garnish with a gardenia or umbrella.

History

According to Vic Bergeron (Trader Vic) the Scorpion was created in a small bar named The Hut in Honolulu, HI

Picture of Scorpion
YieldsDrink
Year
1937
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Pleasantly sour and refreshing.
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Basking Fruitwalla

2⁄3 oz Peach juice
2⁄3 oz Orange juice
2⁄3 oz Mango juice
1 1⁄2 oz Sparkling water (Peach)
1 oz Melon liqueur, Midori
1⁄4 oz Blue Curaçao
1⁄4 oz Lime juice
1 sli Lime
Instructions

Shake and strain into an old-fashioned glass over ice. Garnish with a lime slice.

Notes

We used 2 ounces of pre-packaged Peach Orange Mango juice rather than portioning out the three separate juices.

History

Created for a Magic: The Gathering-themed cocktail party.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Elizabeth Cady, Seattle, WA
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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