Court of the Crimson King

1 oz Ruby Port
3⁄4 oz Kirschwasser
1⁄2 oz Apricot liqueur
1⁄4 oz Campari
5 dr Cinnamon (tincture)
1 twst Orange peel (as garnish)
Instructions

Stir, strain, rocks, twist.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Wes Galloway, Black Beans Steakhouse and Lounge, Port Hope, Canada.
Source reference

http://bit.ly/1zcxsEI

Curator rating
Not yet rated
Average rating
Not yet rated
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Renz commented on 2/03/2018:

Tastes like kids' cough syrup.  Uninspired for all those ingredients.

Kirsch Cosmo

1 1⁄3 oz Kirschwasser, G. Miclo
3⁄4 oz Cranberry juice
2⁄3 oz Lime juice
2⁄3 oz Triple sec, Cointreau
2 ds Simple syrup
1 twst Orange peel (expressed and discarded)
Instructions

Shake, strain, up, twist.

Notes

Created as part of an attempt to prove kirsch could improve on or match any other white spirit in mixed drinks.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Hannah Lanfear, Boisdale, London, UK.
Source reference

http://www.gazregan.com/101-best-new-cocktails-kirsch-cosmo-by-hannah-l…

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Zachary Pearson commented on 12/28/2015:

Curated this per a curation request: Fixed the link (which was broken).

The Foxtail

1 oz Gin, Oxley
1 oz Grapefruit juice (white)
1 oz Bénédictine
1 twst Grapefruit peel (as garnish)
Instructions

Shake, strain, up, twist.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Thomas Kunick, Rumor Lounge, Las Vegas, NV.
Source reference

http://www.gazregan.com/2012/05/101-best-new-cocktails/foxtail/

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
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Julius Orange

2 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄2 oz Virgin Islands Rum, Cruzan Single Barrel
1⁄2 oz Lemon juice
1⁄2 oz Heavy cream
1 bsp Vanilla syrup
1 bsp Cane syrup (Martinique)
1 ds Orange bitters, Regans' orange bitters
1 pn Nutmeg (as garnish)
Instructions

Add all ingredients to shaker, with cream last, shake with one large ice block, strain over crushed ice in a double rocks glass, garnish.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Brad Farran, Clover Club, Brooklyn, NY.
Source reference

http://bit.ly/1tmizQR

Curator rating
Not yet rated
Average rating
1 star
(1 rating)
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Lie Detector

1 oz Bourbon
1 oz Amaro Nonino
1 oz Pomegranate juice
1 oz Lemon juice
3⁄4 oz Simple syrup
1 t Orange marmalade
1 ds Bitters
Instructions

Shake, fine strain, rocks.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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  • Scarlet Macaw — Jamaican rum, Dark rum, Campari, Crème de Banane, Pineapple, Lime, Simple syrup, Molasses syrup

The Failed Contract of Ladd & Co.

1 1⁄2 oz Barbados Rum, Plantation 5 Year
1 oz Ruby Port
3⁄4 oz Chocolate liqueur, Distillerie de Biercée
1⁄4 oz Griotte, Distillerie de Biercée
1 oz Coconut milk
1⁄2 oz Coffee syrup (see note)
2 ds Cherry Bark Vanilla Bitters, Bittercube
1 ds Allspice Tincture, Dashfire
Instructions

Shake all but allspice tincture. Strain into an ice filled tiki mug, and garnish with allspice tincture.

Notes

We made a Big Watt Beverage Co.'s "Circuit Bender" coldpress coffee syrup--1 part concentrate, 1 part dilution, 1 part raw sugar

History

Part of Big Watt's "Periscope" tiki menu at Eat Street Social in Minneapolis, MN. This is a wonderful combination of richness and depth of flavor with just a wink to the Caribbean with mild island spice and that luscious cococnut milk.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Lee Carter & Jason Westplate
Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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Señor Staypuff

1 oz Light rum, Old New Orleans
3⁄4 oz Root liqueur, Art in the Age
1⁄2 oz Demerara Rum, Lemon Hart 151
1 t Allspice Dram, Bitter Truth
1 T Coffee syrup (see note)
1 oz Half-and-half
4 ds Bitters, Bittercube Jamaican #1
2 ds Bitters, Bittercube Cherry Bark Vanilla (to top)
1 spl Club soda (to top)
3 Marshmallow (espresso dusted, as garnish)
Instructions

Shake all but Cherry Bark Vanilla Bitters and club, strain into a tiki glass with crushed ice. Top with bitters, add a splash of club, and garnish with dusted marshmallows on a bamboo skewer (toast marshmallows before serving for best effect).

Notes

We made a cortadito syrup--12 oz turbinado sugar to 6 shots of espresso

History

Part of Big Watt's "Periscope" tiki menu at Eat Street Social in Minneapolis, MN. Modeled after a "coffee cocktail" at Five Watt Coffee--it combines the elements of a vanilla and marshmallow forward hot coffee beverage with a heavy nod to the tiki-traditional.

Picture of Señor Staypuff
Jason Westplate
Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Jason Westplate & Lee Carter
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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  • Gold Coast Fizz — American Whiskey, Cherry Liqueur, Walnut Liqueur, Soda water, Orange juice, Espresso syrup, Egg yolk
  • Ginger Baker Fizz — Gin, Crème de Cacao, Ginger liqueur, Cream, Ginger beer, Egg white, Lemon juice, Orange peel
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Hephaestus' Three Hour Tour

1 oz Haitian Rum, Barbancourt 8
1⁄2 oz Peach liqueur
1⁄4 oz Mezcal, Del Maguey Vida
1 dr Jamaican #2 bitters, Bittercube (full dropper)
3 oz Coffee (cold brew coffee infused w/ apricots and chipotle peppers)
1⁄4 oz Orange juice
1⁄4 oz Pineapple juice
1 bsp Agave syrup
1 twst Orange peel
Instructions

Shake, strain into a chilled 8oz glass. Garnish with an expressed orange peel.

History

A big flavored, tiki-esque cocktail that's a combination of sweet, smokey, deep stone-fruit flavor and just a touch of heat.

Picture of Hephaestus' Three Hour Tour
Jason Westplate
Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Jason Westplate & Lee Carter
Curator rating
Not yet rated
Average rating
4.5 stars
(5 ratings)
From other users
  • I'd make it a fat 1/4 of mezcal next time.
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October's Still Green

1 1⁄2 oz Pear eau de vie
1⁄2 oz Lime juice
1⁄4 oz Simple syrup
1 t Herbal liqueur, Green Chartreuse
1 spg Rosemary
Instructions

Muddle rosemary leaves in a shaker tin with Chartreuse, lime juice and simple syrup. Add eau de vie, shake with ice. Double strain in a cocktail glass. Garnish with a parsley sprig.

Notes

Can't add last ingredient - parsley sprig. Muddle it along with rosemary sprig. These herbs work well together. But without parsley it's OK though.

History

Made for MixMo "Bein Green" (October 2012).

Picture of October's Still Green
Yields Drink
Year
2012
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Upper West Side

1 1⁄2 oz Tequila, Don Julio Blanco
1⁄2 oz Crème de Violette, Rothman & Winter
3⁄4 oz Lime juice
3 oz Ginger ale
Instructions

Place all ingredients except the ginger ale into a 10 oz highball filled with ice. Top off with ginger ale.

Notes

Add a dash of celery bitters, if desired.

History

Inspired by a close friend living in Manhattan whose drink of choice is tequila with ginger ale.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Me
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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jensck commented on 5/08/2016:

This seems like a very odd take on the El Diablo; the recipe is almost identical except for creme de Violette instead of creme de cassis. (The other big difference being that the El Diablo is amazing IMO, and this is, well... not.) Those two ingredients even look similar, both having a deep purple color. Is it possible that the creme de Violette was an error?

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