Post Modern

1 oz Sloe gin
1 1⁄2 oz Blended Scotch
1⁄2 oz Lemon juice
1⁄4 oz Honey syrup (2:1)
1 rinse Absinthe
Instructions

Shake, strain into an absinthe-rinsed coupe.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Tom Richter, Dear Irving, NYC.
Source reference

http://punchdrink.com/recipes/post-modern/

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Made with Monkey Shoulder, Plymouth sloe gin. Balanced, distinct if not overwhelming apricot flavor. Would try again with different scotch.
  • Ratings weren’t great, but I’m curious,
  • Fruity and accessible, but also has some nice complexity.
Similar cocktails
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  • Hawkeye — Bourbon, Sloe gin, Apple brandy, Lemon juice, Lemon peel
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  • Twelve Mile Limit — Light rum, Brandy, Rye, Grenadine, Lemon juice, Lemon zest
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Craig E commented on 8/31/2015:

Common sense and the source both have this drink shaken rather than stirred.

HallA commented on 6/27/2022:

Interesting combination and definitely has some interesting layers. I did this with naked grouse and suspect it would be better served by a less sherry bomb scotch. Still definitely worth making again.

Craig E commented on 2/17/2023:

David Wondrich relays Charlie Mahoney's Modern Cocktail, the precursor that has sugar instead of honey, and orange bitters, and a maraschino cherry.

American Royal Zephyr

1 oz Overproof bourbon, Old Grand Dad 100
1 oz Aromatized wine, Lillet Rose
2 ds Bitters, Angostura
2 ds Peychaud's Bitters
2 ds Orange bitters
3 oz Champagne
1 Maraschino cherry (as garnish)
Instructions

Stir, strain into a coupe, top with Champagne, garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Damon Boelte, Grand Army, Brooklyn, NY.
Source reference

http://punchdrink.com/recipes/american-royal-zephyr/

Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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  • Maharajah's Burra-Peg — Champagne, Cognac, Bitters, Sugar, Lime peel
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That's Probably Him

1 oz Gin, Plymouth
1⁄2 oz Dry vermouth, Dolin
1⁄2 oz Aromatized wine, Cocchi Americano Rosa
1⁄4 oz Apricot liqueur, Rothman & Winter Orchard Apricot
1⁄4 oz Lemon juice
3 oz Sparkling white wine
Instructions

Stir, strain into a Champagne flute.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Jimmy Hibbard, Barrelhouse Flat, Chicago, IL.
Source reference

http://punchdrink.com/recipes/thats-probably-him/

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
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Order of Neptune

3⁄4 oz Aquavit, Linie
3⁄4 oz Mezcal
3⁄4 oz Blanco tequila
3⁄4 oz Pedro Ximénez Sherry
2 ds Bitters, Bittermens Xocolatl Mole
1 twst Orange peel (expressed and inserted)
Instructions

Stir, strain, up, twist.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Jessica Torres, One Martini.
Source reference

http://onemartini.com/aquavit-mezcal-cocktail/

Curator rating
Not yet rated
Average rating
3.5 stars
(12 ratings)
From other users
  • Made with Tattersall aquavit and a grapefruit twist. Sweet and savory taste, a bit odd. Long, interesting, and appealing finish.
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Clemen-thyme Sour

1 1⁄2 oz Bourbon, Bulleit
1⁄2 oz Amaro Montenegro
1 oz Lemon juice
1 T Citrus fruit (Clementine purée)
1 t Sugar
1 t Thyme (as garnish)
1 Egg white
Instructions

Dry shake, shake hard with ice, fine strain into iced 2x rocks glass. Thyme sprig for garnish.

Notes

I used a high-quality French clementine purée. To make your own, zest 5 clementines, peel them and add their fruit to a blender. Pour in sugar to taste and a little water and blend briefly to achieve a thick puree. Refrigerate for up to 1 week.

Picture of Clemen-thyme Sour
Yields Drink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle WA
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Banana Clipper

1 1⁄2 oz Haitian Rum, Barbancourt 8
1⁄2 oz Pineapple rum, Plantation Stiggins' Fancy
2⁄3 oz Cynar
1⁄4 oz Crème de Banane, Giffard
1 ds Bitters, Bittermens Xocolatl Mole
1 twst Lemon peel (expressed and discarded)
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
(27 ratings)
From other users
  • Bitters and Cynar team up to bring a nice second-level twist to this.
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  • Antigua Black — Cynar 70, Navy strength rum, Allspice Dram, Pineapple syrup, Lime juice, Lime peel
sfnyc commented on 8/01/2021:

Fat quarter on the crème de banane. Solid. 4.5 if I could.

Fay Wray

3⁄4 oz Haitian Rum, Barbancourt
3⁄4 oz Cognac, Dudugnon
3⁄4 oz Crème de Banane, Giffard
3⁄4 oz Lime juice
1⁄4 oz Martinique Rum, Clément
1⁄4 oz Demerara syrup (2:1)
1 wdg Lime (shaken)
1 sli Banana (dried, as garnish)
1 spg Mint (as garnish)
Instructions

Shake with crushed ice, pour un-strained into a rocks glass, garnish.

Notes

PUNCH specifies Barbancourt 4 Star, a non-existent product that could mean either the 4-year 3 Star or the 5 Star.

Yields Drink
Year
2015
Authenticity
Unknown
Creator
Matthew Belanger, Donna, Brooklyn, NY
Source reference

http://punchdrink.com/recipes/fay-wray/

Curator rating
Not yet rated
Average rating
4.5 stars
(10 ratings)
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  • Santiago — Cuban rum, Maraschino Liqueur, Bitters, Herbal liqueur, Lime juice, Simple syrup
  • Top Notch Volcano — Jamaican rum, Maraschino Liqueur, Lime juice, Pineapple juice, Demerara syrup, Passion fruit puree
  • Peg Leg — Rum, Grapefruit bitters, Lime juice, Simple syrup, Demerara syrup, Grapefruit peel

Boardwalk Flyer

3⁄4 oz Cachaça, Avúa Amburana
3⁄4 oz Bianco Vermouth, Carpano Bianco
3⁄4 oz Crème de Banane, Giffard
3⁄4 oz Lime juice
2 ds Bitters, Bittermens Xocolatl Mole (as garnish)
1 pn Nutmeg (as garnish)
1 spg Mint (as garnish)
Instructions

Build and swizzle in a Collins or Pilsner glass over crushed ice, topping with bitters, nutmeg, and mint sprig.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Damon Boelte, Grand Army, Brooklyn, NY.
Source reference

http://punchdrink.com/recipes/boardwalk-flyer/

Curator rating
Not yet rated
Average rating
4.5 stars
(18 ratings)
From other users
  • Delicious! Well balanced, def use an aged cachaca for this, not silver. — ★★★★★
  • A very nice swizzle! The Crème de Banane was suprisingly understated.
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Babs in DC

1 1⁄2 oz Gin, Green Hat (Green Hat Summer/Spring)
3⁄4 oz Moscatel Sherry, Alexandro
1⁄2 oz Lemon juice
1⁄4 oz Raspberry syrup (raspberry green tea syrup)
Instructions

Shake, strain over rocks into a Collins, garnish with a lemon slice, a frozen raspberry, and a sprig of mint.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Chantal Tseng, Washington, D.C.
Source reference

http://punchdrink.com/recipes/babs-in-d-c/

Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails
  • Pedro's Backpack — Old Tom Gin, Pedro Ximénez Sherry, Zirbenz Stone Pine Liqueur, Bitters, Lemon juice
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Improved Shochu Cocktail

2 oz Barley Schochu, Mizu no Mai
2 t Gin, Berkshire Ethereal (aged)
1 1⁄2 t Cane syrup
1 pn Bierschnaps, Kiuchi No Shizuku Hitachino Distilled White Ale
Instructions

Stir, strain into a sake masu (or, you know, not that).

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Kenta Goto, Bar Goto, NYC.
Source reference

http://punchdrink.com/recipes/improved-shochu-cocktail/

Curator rating
Not yet rated
Average rating
Not yet rated
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