The Andie Rose

1 1⁄2 oz Scotch, Monkey Shoulder
1⁄2 oz Rye, Rittenhouse
1⁄8 oz Allspice Dram, St. Elizabeth
3⁄4 oz Orgeat
3⁄4 oz Lemon juice
1 Egg white
3 ds Bitters, Angostura (as garnish)
Instructions

Add all ingredients to a shaker tin, minus the bitters. Dry shake, then add ice and shake hard for 10 seconds. Strain into rocks glass over ice. Add 3 dashes of bitters over cocktail.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Tony Cross
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Muzetta's Waltz

1 1⁄2 oz Gin (Empress 1908 Indigo Gin)
1 oz Elderflower liqueur, St. Germain
1⁄2 oz Orange liqueur, Grand Marnier
1 oz PInk grapefruit juice (Ruby Red)
1⁄2 oz Lemon juice
1⁄4 oz Simple syrup
3 ds Peychaud's Bitters (2-3 dashes)
1 pn Sugar (rim)
1 sli Lemon (dehydrated, as garnish)
1 spg Rosemary (as garnish)
Instructions

Add all ingredients to a shaker tin. Add ice and shake until chilled. Fine strain into a chilled coupe glass. Garnish with a lightly sugared rim, dehydrated lemon wheel float, and a sprig of fresh rosemary.

Notes

Muzetta's Waltz is an elegant, well-balanced, citrusy, yet sweet cocktail with a touch of spice and delightful herbal notes.

History

Muzetta's Waltz is my La Boheme themed riff on The Bohemian cocktail, which I believe was created in the early 2000s.

Picture of Muzetta's Waltz
Yields Drink
Year
2022
Authenticity
Your original creation
Creator
Scott Gardner, Allentown, PA
Source reference

https://www.kickitandshake.com/muzettas-waltz-cocktail

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
From other users
  • Muzetta's Waltz is enjoyed best when listening to La Boheme or any of Puccini's classic operas! Technically, it doesn't have to be Puccini or even an opera at all, this drink just sips like a fine aria - it's music to your ears.
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Jimmy Joyce

2 oz Bourbon
3⁄4 oz Sweet vermouth
3⁄4 oz Triple sec, Cointreau
1⁄2 oz Lime juice
Instructions

Shake with lots of ice.
Strain.
Up.

Notes

A Kentucky variation on the James Joyce

History

We used Maker’s Mark.

Yields Drink
Year
2024
Authenticity
Unknown
Creator
Mixed up in Nashville
Curator rating
Not yet rated
Average rating
Not yet rated
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A Wish for Grace

1 1⁄2 oz Rum (Pot Still Lightly Aged)
3⁄4 oz Madeira (Verdelho Style)
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄2 oz Simple syrup
3⁄4 oz Lemon juice
1 ds Bitters
Instructions

Shake and strain into a coupe. Garnish with a lemon zest.

Yields Drink
Authenticity
Authentic recipe
Creator
Steven Liles (Smugger's Cove, San Francisco)
Source reference

Martin & Rebecca Cate - Smugler's Cove

Curator rating
Not yet rated
Average rating
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Shinkansenspotter

2 oz Rye, Rittenhouse 100
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Umeshu
1⁄4 oz Fernet Branca
1 bsp Rice vinegar
2 ds Grapefruit bitters
1 twst Grapefruit peel (as garnish)
Instructions

Stir; strain; up; garnish.

History

Riff on the Trainspotter, with a Japanese twist. (Shinkansen is the Japanese name for the bullet train.)

Picture of Shinkansenspotter
Craig Eliason
Yields Drink
Year
2024
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Source reference

https://kindredcocktails.com/cocktail/trainspotter

Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Deceptively strong.
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Red Legs

1 oz Pineapple rum
1 oz Scotch
1⁄4 oz Pedro Ximénez Sherry
1⁄4 oz Amaro
1 twst Orange peel (As garnish)
Instructions

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.

History

After I served a guest at work a pineapple rum-Scotch Sazerac as a follow up to a rye-Cognac one, that combination got me thinking of Pedro Ximenez-Amer Picon drinks that I made from the Pioneers of Mixing from Elite Bars: 1903-1933 book such as the Reiff. Once at home, I used the New York City-favored Amaro Ciociaro instead of Picon since Pedro Ximenez sherry-sweetened Old Fashioned riffs such as the McKittrick and Second Marriage are also popular there. I dubbed this the Red Legs after Red Legs Greaves, a Scottish pirate active in the Caribbean during the late 17th century, to capture the Scottish and tropical vibes in the drink.

Yields Drink
Year
2024
Authenticity
Authentic recipe
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2024/02/red-legs.html

Curator rating
Not yet rated
Average rating
Not yet rated
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Why Don't You Do Right

1 oz Pineapple rum
1 oz Cognac
1⁄2 oz Cynar
1⁄2 oz Coffee liqueur
2 ds Bitters, Bittermens Xocolatl Mole
1 twst Orange peel (As garnish.)
Instructions

Stir with ice, strain into a rocks glass with a large ice cube, and garnish with an orange twist.

History

After writing up the Palisades (see my blog), I got inspired by its Cynar-coffee liqueur combination. I combined that duo with the Cognac-pineapple rum split base from my Big Spender, and I kept the Peggy Lee song title theme going by dubbing the result the Why Don't You Do Right. One critique I faced on the name on Instagram was "The drink sounds great, but in the song all the fellow has to offer is a glass of gin. What a louse!", but otherwise, several folks have since tried this one out, liked it, and posted about it which has led to a second wave of users making it and tagging me in their posts. Overall, the combination of coffee and pineapple has generally been a success whether in the classic Mr. Bali Hai or in more modern ones like Moe Isaza's Bacardi Legacy drink, the Poderoso.

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2024/02/why-dont-you-do-right.html

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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Bento on the Rock

1 oz Shochu (rice shochu)
1 oz Umeshu
1 ds Peychaud's Bitters
2 ds Rice vinegar
2 spl Salt Solution (spritzes from an atomizer, as garnish)
1 Plum (crunchy ume, as garnish)
Instructions

Stir; strain; rock; garnish.

Picture of Bento on the Rock
Craig Eliason
Yields Drink
Authenticity
Authentic recipe
Creator
Shingo Gokan, SG Club, Tokyo (Japan)
Source reference

Masahiro Urushido, The Japanese Art of the Cocktail, p. 186.

Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Made with sweet-potato shochu (and sadly lacked the plum garnish). Added salt as a pinch on the rock instead of the solution. Really nice play of tart-acidic-sweet-salty.
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Comfortably Plum

1 oz Bourbon
1 oz Shochu
3⁄4 oz Umeshu
3⁄8 oz Simple syrup
2 ds Bitters, Angostura
1 twst Orange peel (as garnish)
1 pn Salt (as garnish)
Instructions

Stir; strain; one big rock; express and add twist and sprinkle salt on ice.

Notes

I used bonded bourbon, a sweet-potato-based shochu, Suntory brandy-based plum liqueur, 1:1 turbinado syrup, and Noto salt.

Picture of Comfortably Plum
Craig Eliason
Yields Drink
Year
2024
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Split base has just enough funk to make it interesting. Plum liqueur is the feature, hits late and tart. Some bubblegum and caramel flavors in there too.
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Worldling

1 oz Navy strength rum, Hamilton 114
1 oz Lime juice
3⁄4 oz Bénédictine
1⁄2 oz Falernum
2 ds Bitters, Angostura
1 twst Lime peel (as garnish)
Instructions

Shake; strain; up; garnish.

Notes

On a base level this drink is built on a daiquiri model: rum, sugar, lime. But with each of those components, and at every stage of experiencing it, the drink offers an intriguing complexity.

History

Winner of the Reddit Original Cocktail challenge, Feb. 2024: Bénédictine and falernum.

Picture of Worldling
Craig Eliason
Yields Drink
Year
2024
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Source reference

https://www.reddit.com/r/cocktails/comments/1ag3115/original_cocktail_c…

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • Nose has sweet tea, citrus peel, flower, peach, Band-Aid. Up front bright and tart, but the zest-heavy falernum gives the lime layers. After, bitterness, again layered: that of citrus pith but also sweetened coffee.
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