Haiti Cocktail (Elvezio Grassi)

3⁄4 oz Amaro (Ferro China Bisleri)
3⁄4 oz Demerara Rum, Hamilton Demerara 86
3⁄4 oz Dry vermouth
1⁄2 oz Sweet vermouth
1⁄4 oz Campari
2 ds Bitters, Angostura
1 twst Lemon (as garnish)
Instructions

Stir with ice, strain into cocktail glass, garnish with lemon twist.

Notes

Ferro China Bisleri is the star of this cocktail. It is an amaro (bitter) that is notable for the presence of iron citrate (ferro in the name) as well as traditional quinquina. For decades in Italy this liqueur was widely promoted and used as a tonic for anemia and other ailments.

Ferro China has a broader pleasant amaro character than one would imagine, but accompanied by an intriguing metallic/rust flavor. Consumed neat, it presents the flavor and aftertaste of holding a penny or nail in the mouth. In a cocktail like this one, the effect is more subdued, while positively contributing.

I have used Hamilton 86 as the rum as well as El Dorado 3 yr. The darker rum broadens the palate more at the cost of pushing the ferro somewhat into the background. Adjust the rum quantity and type to tweak the ferro presentation. For vermouth I used Cocchi di Torino and Dolin Dry.

History

A Haiti cocktail is listed in the 1929 "L'Heure du Cocktail" but is completely different with gin, Byrrh and cassis. Grassi's 1936 collection of cocktails has his own version (slightly modified here) with him as the source among contributors.

Grassi's recipe is: 20% Vermouth Torino, 10% Campari, 30% Ferro China Bisleri, 10% Rhum Demerara, 30% Dry Vermouth, 2 dashes Angostura. Served with a lemon peel. He specifies shaken.

I have lightly altered the recipe based on a few tests comparing to the 1936 recipe. I recommend stirring rather than shaking and upping the rum proportion as in my posted quantities.

Yields Drink
Year
1936
Authenticity
Altered recipe
Source reference

1936 "1000 Mistures" by Elvezio Grassi

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Average rating
5 stars
(3 ratings)
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Cantaloupe Negroni

1 1⁄2 oz Cantaloupe (Acidulate with 1/4 tsp citric acid per 1.5 oz and strain well)
1 1⁄2 oz Gin
1⁄2 oz Aromatized wine, Lillet Blanc
1⁄4 oz Campari
1 Cherry (as garnish)
Instructions

Shake and Strain. Garnish into cocktail glass; garnish with cherry (e.g Tillen Farms Bada Bing).

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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drinkingandthinking commented on 9/08/2024:

It didn't work for me so I fiddled with the proportions a bit - 1 campari and 1 cantaloupe with 1/4 lemon for citric. Came out pretty good!

Candy Says

1 1⁄4 oz Bourbon, Old Grand Dad 100 (coconut-oil fat-washed; see Notes)
3⁄4 oz Amaretto, Disaronno
1 oz Lemon juice
1⁄4 oz Maraschino Liqueur, Luxardo
1 ds Bitters, Angostura
1 twst Lemon peel (as garnish)
1 Maraschino cherry, Luxardo (as garnish)
Instructions

Shake; strain; up; garnish.

Notes

For the coconut bourbon: in a jar, pour 1/4 cup liquefied virgin coconut oil into 250ml high-proof bourbon. Seal and shake. Let sit a few hours, shaking occasionally. Freeze overnight so oil solidifies. Pour off bourbon through a strainer/cheesecloth.

History

Winner of the Reddit Original Cocktail Challenge - August 2023 (Coconut and lemon).

Picture of Candy Says
Craig Eliason
Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Source reference

https://www.reddit.com/r/cocktails/comments/15gq72o/original_cocktail_c…

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Yummy marzipan nose. Citrus sip, then cherry candy.
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East Harlem

2 oz Añejo rum (Something akin to Havana 7 Year)
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Apricot liqueur
1⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao (Or other orange liqueur)
2 ds Bitters, Angostura
1 Cherry (As garnish)
Instructions

Stir with ice, strain into a cocktail coupe, and garnish with a cherry

Notes

Rums like Don Q Añejo, aged Flor de Caña, or Bacardi Ocho/10 would fit the style. I used Pierre Ferrand Dry Curaçao but other orange liqueurs will work here.

History

Recently, I was discussing the Periodista's history in relation to Boston, and I was inspired that evening to tinker with the concept. I ended up honing in on the apricot liqueur and mashing the 1940s Cuban classic with Julie Reiner's Slope to make a Rum Manhattan riff. For a name, I dubbed it the East Harlem after a major Cuban center in New York City.

Yields Drink
Year
2023
Authenticity
Authentic recipe
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2023/08/east-harlem.html

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
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  • Ames Addiction — Añejo rum, Ginger liqueur, Sweet vermouth, Bitters, Orange peel
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The SCT Negroni

1 oz Gin, Tanqueray
1 oz Sweet vermouth, Cinzano Rosso
1 oz Select Aperitivo
1 Star anise (as garnish, optional)
Instructions

Stir liquid components with ice, strain into chilled cocktail glass, garnish with star anise (optional).

Notes

The drink is a vivid clear red. Cinzano and Select pair well together. Carpano would also fit with the naming convention, but the body and color would be more dense. Select is somewhat less intense than Campari and has some rhubarb notes that distinguish it.

The optional garnish provides a mild anise aromatic note and some flavor near the end of the glass.

This has become one of my favorite Negroni variants.

History

An SCT (Schmidt Cassegrain Telescope) is a type of telescope frequently used by amateur astronomers--and the first type I used. For this drink, SCT stands for Select, Cinzano, Tanqueray. A star anise garnish completes the astronomy theme.

https://en.wikipedia.org/wiki/Schmidt%E2%80%93Cassegrain_telescope

Yields Drink
Year
2022
Authenticity
Your original creation
Creator
Shawn C., Fresno, California
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Mathilde

1 oz Brandy (Alba Pinot Chardonnay unoaked)
1 oz Fino sherry
1 oz Dry vermouth, Dolin
1⁄4 oz Maraschino Liqueur, Luxardo
Instructions

Stir. Up. Strain to coupe.

Notes

New distillery in Brasil making some of the most expressive spirits: https://www.instagram.com/albadestilaria/

Picture of Mathilde
Yields Drink
Year
2023
Authenticity
Authentic recipe
Creator
Rafael Nardi(@barmandeapartamento)
Source reference

https://www.instagram.com/albadestilaria/

Curator rating
Not yet rated
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Bullseye

1 1⁄2 oz Japanese Whisky, Suntory Toki blended
1 oz Bergamot liqueur, Italicus
3⁄4 oz Ancho Reyes chile liqueur
3⁄4 oz Orange juice
3 ds Cranberry bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Shawn C commented on 6/13/2024:

Surprisingly peachy/pink/red--this color comes from the Fee Cranberry Bitters which are hard to dispense with their viscous glycerin solvent through a dropper orifice top, I might have gone a little heavy trying to reach ~30 drops for 3 dashes (I sometimes remove the orifice tops from Fee bitters so that I can measure drops directly with a dropper.) Maybe the color is where the bullseye name arises? The ancho heat plays well with the mild whiskey providing some lingering depth to the floral bergamot liqueur, and orange juice. The drink lacks any bitter backbone to the finish, but other than that it works.

Reach For It

1 1⁄2 oz Herbal liqueur, Pomp and Whimsy
1 oz Bergamot liqueur, Italicus
1⁄2 oz Herbal liqueur, Green Chartreuse
1 oz Orange juice
Instructions

Shake with ice and pour into a frozen coupe glass.

History

Currently watching the movie "Ratatouille" and enjoying the motivational aspects of perseverance.

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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La Virgen

2 oz Reposado Tequila (or Blanco)
1 oz Lime juice
3⁄4 oz Grenadine (2:1; this makes a drink leaning sweet)
1⁄2 Plum (Cut into pieces)
3 ds Rose water (You can take this as high as 1.25 mL, but you better like the taste of rose.)
Instructions

Add grenadine to shaker and muddle the plum pieces in it. Add tequila, lime juice, rose and ice and shake until cold. Strain either up into a chilled coupe or over crushed ice in a rocks glass. Double strain if you worry about plum bits in your glass.

Notes

An ounce of plum purée may be substituted for the half plum. If shaken with frozen plum purée rather than ice, the drink has a velvety mouthfeel almost like a frozen drink (and an absurdly rich red hue). If using purée, double-straining is a must.

History

Ross' El Niño calls for blanco tequila and strawberries. One day, I had neither and decided to double down on the drink's redness: red syrup and plum. It is the first tequila drink I actually enjoyed.

I assume Ross named the drink for the meteorological phenomenon. The phenomenon is named for the infant child of the Nativity—there's already a La Niña, so this is named in honor of the Blessed Mother, the Virgin of the Nativity.

Yields Drink
Year
2023
Authenticity
Altered recipe
Creator
Alex Ross, 18th Amendment, Melbourne, AU
Source reference

https://youtu.be/1q7hQiD_lCA

Curator rating
Not yet rated
Average rating
5 stars
(4 ratings)
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Rub A Dub Dub

1 1⁄2 oz Gin, Aviation
3⁄4 oz Dark Crème de Cacao
3⁄4 oz Licor 43
1 oz Orange juice
3 ds Grapefruit bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

History

Rub A Dub Dub
3 SWO's In A Tub

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Doozy — Gin, Dark Crème de Cacao, Herbal liqueur, Lemon bitters, Grapefruit juice
  • Tree Trim — Gin, Limoncello, Ancho Reyes chile liqueur, Absinthe, Lime juice, Sugar
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