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
(21 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 

The Mauser

2 oz Fino sherry, Tio Pepe
1 1⁄2 oz Amontillado Sherry, González Byass Viña AB
3⁄4 oz Moscatel Sherry, César Florido Moscatel Especial Sherry
3⁄4 oz Lime juice
1⁄2 oz Grapefruit juice
1⁄4 oz Grenadine
1⁄2 oz Vanilla syrup
1⁄4 oz Ginger syrup
3 ds Bitters, Angostura
3 ds Peychaud's Bitters (as garnish)
1 spg Mint (as garnish)
Instructions

Shake, strain over crushed ice in a hurricane glass, garnish.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Will Peet, Donostia, NYC.
Source reference

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

Curator rating
Not yet rated
Average rating
Not yet rated
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Zebratail

1 1⁄2 oz Madeira, Blandy's 5 Year Sercial
1 1⁄2 oz Dry vermouth, Dolin
1 ds Bitters, Angostura
1 ds Bitters, Angostura Orange
1 twst Lemon peel (expressed and discarded)
Instructions

Stir, strain, up, twist.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Frederic Yarm, Loyal Nine, Cambridge, MA.
Source reference

http://cocktailvirgin.blogspot.com/2015/06/not-weed.html

Curator rating
Not yet rated
Average rating
Not yet rated
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Rosso Doré

3⁄4 oz Cognac, Rémy Martin VSOP
3⁄4 oz Rhum Agricole, Neisson blanc
3⁄4 oz Aromatized wine, Dubonnet Rouge
1⁄2 oz Campari
1⁄4 oz Crème Yvette
2 ds Bitters, Bittermens Burlesque (or Peychaud's)
1 twst Meyer lemon zest (as garnish)
Instructions

Stir, strain, up, garnish.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Muse of doom, feu de vie
Source reference

http://feu-de-vie.blogspot.com/2015/06/for-negroni-week-rosso-dore.html…

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Lanza

2 oz Rye
3⁄4 oz Cynar
1⁄4 oz Grapefruit liqueur, Giffard
2 ds Bitters, Bittermens Xocolatl Mole
1 twst Lemon peel (expressed and inserted)
Instructions

Stir, strain, one big rock, twist.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Mods: subbed Giffard Abricot for Pamplemousse (didn't have), reduced it to 1/6 oz, increased rye to 2 1/4 oz, added 1 dash Bitter Truth Peach & 1 dash Angostura bitters — ★★★
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MOJO1229 commented on 4/16/2018:

Lanza is a tasty cocktail with a sublime tartness. The Cynar and Xocolatl Mole Bitters dampen the rye, putting it into the background more than other rye cocktails. On the other hand, I used Crown Royal's Northern Harvest Rye, which has less of a rye taste than most other ryes (e.g., Rittenhouse or Wild Turkey). Nevertheless, this is a cocktail which I heartily recommend for those who prefer a cocktail which does not overwhelm the tongue; instead the mouth is able to enjoy the various

Alto Correto

1 oz Gin, Hendrick's
1 oz Grappa (Jermann)
2 ds Bitters, Bittermens Xocolatl Mole
2 oz Coffee
Instructions

Stir spirits, bitters, pre-chilled strong coffee (medium roast w/ balanced acid, made w/melior or french press, not espresso) with ice. Strain into Duralex cafe glass tumbler or a small highball glass. Large icecube and lemon peel garnish optional.

Notes

The stronger the grappa the better. Works for me substituting extra gin, too. Depends alot on the coffee.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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