Garden Collins

1 1⁄2 oz Rhubarb liqueur, Art in the Age
3⁄4 oz Lemon juice
1⁄2 oz Rosemary syrup
2 oz Soda water
Instructions

Shake rhubarb liqueur, lemon juice, and simple syrup with ice; strain into a collins glass, fill with ice and top with soda water. Garnish with a sprig of rosemary.

Notes

To make the rosemary syrup, use 1/2 cup sugar, 1/2 cup water and 2 rosemary sprigs.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Zachary Pearson commented on 6/25/2015:

Curated this slightly: moved the syrup recipe to the notes section. Is this your drink. or someone else's? Is the rosemary syrup cold process or cooked? Thanks,  Zachary

Downward

3⁄4 oz Rye
3⁄4 oz Rhubarb liqueur, Art in the Age
3⁄4 oz Lemon juice
3⁄4 oz Aperol
Instructions

Shake with ice; serve in a rocks glass with fresh ice or over a rock.

Notes

Can substitute any base spirit for the rye, fairly flexible.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
Not yet rated
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Laurel's Canyon

1 1⁄2 oz Rum (White/Silver)
1⁄2 oz Campari
1⁄2 oz Orange liqueur, Grand Marnier
1⁄2 oz Sweet vermouth
1⁄2 oz Lemon juice
1 ds Orange bitters, Bitter Truth Orange
Instructions

Shake, strain, up. Lemon twist, if desired.

Yields Drink
Year
2015
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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Biff Malibu commented on 1/21/2023:

Go skosh a bit on the lemon juice - just a little less tart would land this a 4.

Cherry Blossom (Sip Northwest)

1 oz Gin
1 oz Cherry bounce, Old Ballard Liquor Co.
1 oz Simple syrup
1 oz Lemon juice
Instructions

Shake and strain into glass.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
by Kathy Casey Food Studios
Source reference

http://www.sipnorthwest.com/2015/05/local-proof-cherry-blossom/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • 6/20/15
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Blue Sky Summer

2 1⁄2 oz Rhubarb liqueur, Art in the Age
1 oz Simple syrup
3 wdg Lemon
1⁄3 c Blueberry
3 ds Bitters, Bittermens Hopped Grapefruit
1 part Ginger beer, Fever Tree
Instructions

Muddle Blueberries, lemon, simple syrup and Rhubarb tea. Add ice and bitters, shake and then strain into an ice filled Collins glass. Top off with ginger beer.

Notes

Complex. Great drink on a hot summer day.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Luv4music
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Luv4music commented on 7/01/2015:

One can swap out the blueberries for strawberries too.

Bondage

3⁄4 oz Apple brandy, Lairds Bonded
1⁄2 oz Ginger liqueur (king's)
1⁄2 oz Pear liqueur (rothman & winter)
3⁄4 oz Lemon juice
1 ds Orange bitters (regan's)
3⁄4 oz Rye, Rittenhouse 100
Instructions

Shake with ice and strain into glass. Lemon twist garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Johnny Raglan, Comstock Saloon, San Francisco
Source reference

Food & Wind: Cocktails 2012, via cocktail virgin slut blog

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • More summery than wintery, despite the apple, ginger, and pear elements, but tasty nonetheless.
  • 6/19/15
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Atlanta

2 oz Bourbon, Orphan Forge
1 oz Bianco Vermouth, Interrobang No. 73
2 ds Bitters, Fee Brothers Rhubarb
Instructions

Stir and strain over ice.

Yields Drink
Year
2015
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • 5/1/15
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Georgia Transfer

2 oz Rye, Rittenhouse 100
3⁄4 oz Sweet vermouth, Interrobang No. 47
1⁄4 oz Cynar
2 ds Bitters, Fee Brothers Black Walnut
Instructions

Stir and strain over ice.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • 12/15/17 - with Rittenhouse 100 Rye BIB & Cocchi di Torino Vermouth & Cynar, without the bitters, but with a Merry Maraschino to boot. 2nd was a little better with a couple of dash of Angostura bitters.
  • 5/1/15
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Amaro di Cocco

1 oz Jamaican rum, Appleton 12
3⁄4 oz Pineapple juice
3⁄4 oz Campari
3⁄4 oz Sweet vermouth, Cinzano Rosso
3⁄4 oz Coconut cream
1⁄4 oz Jamaican rum, Hamilton's Jamaican Black Strap (as float)
Instructions

Shake, strain into a white wine glass, cover with crushed ice, float rum, serve with straws.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Ryan Lotz, No. 9 Park, Boston, MA.
Source reference

http://cocktailvirgin.blogspot.com/2015/06/amaro-di-cocco.html

Curator rating
Not yet rated
Average rating
4 stars
(20 ratings)
From other users
  • Tried w/ both Campari and Gran Classico. Both are a great. This is surprisingly bitter pina colada. An extremely good drink.
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jenksjeremy commented on 3/24/2016:

Upgraded to 5 stars. I've been making this drink for wife and friends while in Hawaii, and it's a hit. Very tasty.

queenshaboo commented on 8/02/2020:

Great Pina Colada variation! Make this one for people who think Tiki drinks are all just sugary dessert. 

Artichoke Hold (Donna)

3⁄4 oz Navy strength rum, Smith & Cross
3⁄4 oz Cynar
1⁄2 oz Elderflower liqueur, St. Germain
3⁄4 oz Lime juice
1⁄2 oz Orgeat
1 spg Mint (as garnish)
Instructions

Shake lightly, strain over crushed ice in a rocks glass, garnish with a mint sprig, serve with straw.

Picture of Artichoke Hold (Donna)
© 2022 Steve the Bartender. Used with permission.
Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Jeremy Oertel, Donna, Brooklyn, NY.
Source reference

http://punchdrink.com/recipes/artichoke-hold/

Curator rating
Not yet rated
Average rating
4 stars
(27 ratings)
From other users
  • Love this combination. Tested with a few different rums, but the Smith & Cross came out the best. It really lets the Cynar shine.
  • Used Averna instead of Cynar. Relatively sweet. Might lower the orgeat.
  • Dominated by bitterness and sweetness. Odd but not in an intriguing way.
  • Made to the original spec, with pistachio orgeat. Quite liked this, a nice finish. Pineapple flavors along with the expected burnt sugar and bitter. — ★★★★
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Pangolindo commented on 11/13/2018:

Tried many times but with different ratio, well shaken and served on rocks and liked it:

1 3/4 Smith, 1 oz lime, 1/3 elderflower, 1/4 orgeat, 1/2 Cynar 

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