Camparipolitan

2 oz Campari
1 oz Orange liqueur, Clément Créole Shrubb (or other orange liqueur)
1 oz Lime juice
1⁄2 oz Cranberry juice (cranberry cocktail)
1 pn Salt
1 twst Orange peel (as garnish)
Instructions

Shake, strain, up, twist.

Notes

I prefer Yarm's other candidate for this drink's name, Cosmopari.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Frederic Yarm, Russell House Tavern, Cambridge, MA.
Source reference

http://cocktailvirgin.blogspot.com/2015/02/camparipolitan.html

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Worked with cointreau Better without adding lime I found
  • Haven't made yet. Promising.
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Kindred Cocktails commented on 2/27/2015:

This is crying out for a variation with unsweetened cranberry juice and no lime. :)

DrunkLab commented on 2/27/2015:

I used to do a drink with unsweetened cranberry juice, lime peel-heavy falernum, and white rum. Unsweetened cranberry juice isn't as acidic as citrus (or the bottled stuff isn't anyway) but it's still a fun and underexplored mixer. Good call.

DrunkLab commented on 2/28/2015:

I tried a variation based on Dan's suggestion: 1 oz Campari to a half ounce each Creole Shrubb and unsweetened cranberry juice, pinch of salt. Nicely tart and bitter, but I missed the lime flavor.

Dan commented on 2/28/2015:

I'm glad you are so obedient, DrunkLab! Oh well.

Tucker commented on 1/09/2016:

Made with 1 1/2 oz Campari, 3/4 oz Cointreau, 1/2 oz lime, 1/2 oz cranberry (2 tsp unsweetened cranberry juice and 1 tsp simple syrup) and the pinch of salt. Very good. 

yarm commented on 9/25/2019:

I put it into my 2nd book (Boston Cocktails: Drunk & Told) a few years later as 1 1/2 oz Campari, 3/4 oz Creole Shrubb Orange Liqueur, 3/4 oz Lime, 1/2 oz cranberry, 1 pinch salt. Russell House had large builds back then, and I created it on the fly for a ticket that asked for a Campari drink with a request that I make it (I wasn't working the service bar that night so I felt free to give them something unique). Probably 1 1/2 : 1/2 : 1/2 : 1/2 : 1 pinch would work well too since that's the build I use for my Cosmos lately, but I have not revisited this drink in a few years.

noksagt commented on 12/05/2021:

Made w/ Meehan Cosmo spec ratios so I can use 100% cranberry juice (60 mL Campari; 22.5 mL orange liqueur (killed the bottle of shrub + finished off with cointreau); 22.5 mL lime; 15 mL cranberry; 7.5 mL simple; pinch salt).

Polynesian Pearl Diver

1 1⁄2 oz Puerto Rican Rum
1⁄2 oz Demerara Rum
1⁄2 oz Jamaican rum
1 bsp Falernum, Velvet Falernum
1 oz Orange juice
3⁄4 oz Lime juice
1 ds Butter (sweet; see note)
1 ds Honey
1 ds Vanilla syrup
1 ds Allspice Dram
1 ds Cinnamon syrup
Instructions

Blend and pour unstrained into a coconut shell or tiki mug; garnish with a gardenia.

Notes

The combination of butter, honey, pimento dram, vanilla syrup, and cinnamon syrup is known as Don's Gardenia Mix or Pearl Diver mix. It is best batched as follows: 1 oz butter 1 oz honey 1 t cinnamon syrup and 1/2 t each of allspice and vanilla. (Note that Punch recommends a slightly but negligibly different recipe.) Combine and cream in a sauce pan.

History

Variation on Don the Beachcomber's Pearl Diver created to give life to the fictional Polynesian Pearl Diver from the film Django Unchained.

Yields Drink
Year
2015
Authenticity
Altered recipe
Creator
unlisted
Source reference

http://punchdrink.com/recipes/polynesian-pearl-diver/

Curator rating
Not yet rated
Average rating
Not yet rated
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DaveBurns commented on 3/09/2019:

Is it intentional that the mix listed in the ingredients has equal amounts of butter/honey/vanilla/allspice/cinnamon but the mix in the notes has very different proportions?

The Rhyme & Reason

1 oz Cachaça, Boca Loca
1⁄2 oz Aperol
3⁄4 oz Cinnamon syrup
1⁄2 oz Lime juice
1 oz Grapefruit juice
1 sli Lime (wheel, as garnish)
Instructions

Shake and strain into a Collins glass, garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Sean Kenyon, Steuben's, Denver, Colorado, US
Source reference

http://cocktails.about.com/od/rumrecipes/r/rhyme_reason.htm

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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zman commented on 9/28/2015:

Good drink! I added another .5oz rum and cut the syrup down to .5oz. Great drink!

 

Beekeeper's Apprentice

1 oz Amaro Sibilla
1 oz Herbal liqueur, Yellow Chartreuse
1 oz Lemon juice
1 oz Honey syrup
Instructions

Shake, fine strain, straight up, cocktail glass

Notes

Lemon juice or honey syrup (2:1) can be adjusted down to vary tartness/sweetness to your taste. Each variation has its own attraction.

History

A bit of a riff on an Industry Sour, but with honey accents tying things together

Picture of Beekeeper's Apprentice
Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Scott Stoeffler and Jill Krieg, Downers Grove, IL
Curator rating
5 stars
Average rating
5 stars
(16 ratings)
From other users
  • Sara: "It's a 5 for me" — ★★★★★
  • My first foray into Amaro Sibilla and wow does it deliver. Very well balanced earthiness and complexity along with the bright, juicy lemon/honey
  • Try
  • Spectacular. I like it with 1/2 oz honey and 1/2 oz lemon juice.
  • Fantastic. Bracing, bitter (as you'd expect) and herbal. Honey comes through and echo's the Sibilia. Not for the timid.
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blue_94_trooper commented on 2/26/2015:

Any thoughts on making this with green Chartreuse? I haven't splurged for a bottle of yellow yet but I'm always looking for things to do with Sibilla.

Brindisi commented on 2/26/2015:

Yes, it is....one of our favorite post-Doyle Holmes stories

Brindisi commented on 2/26/2015:

We haven't tried the Sibilla with green yet, but I don't think it would be a wasted effort!  We thought the yellow would pair better with the honey tones, and it does seem to play nicely with that amaro.

Dan commented on 2/28/2015:

I'm sure Ms. King will be pleased. She inquired on twitter. This recipe tipped me over the edge to buy another bottle of yellow. I have Sterga and Galliano, but I wanted to try it as written.Green might walk over the more subtle aspects of the Sibilia, but I'm game to try it. Really great cocktail. This might be best on the rocks, though. It's a thoughtful drink, and as you linger, the additional dilution will let it evolve a bit. I don't think there's much risk of becoming watery.

Brindisi commented on 3/01/2015:

Thanks, Dan! Do let us know what you think about it on the rocks.  We tend to favor drinks like this straight up, but it's definitely a slow sipper that way, so a gradual dilution might be interesting as well.  Couldn't find anything on Laurie King's twitter...can you point us to what you saw?

Viscouse commented on 2/21/2020:

Subbed Barenjager for the honey syrup, and Montenegro for the Sibilla. Very tasty! Calling it a Beekeeper's Folly.

Heavens to Betsy

1 oz Gin
1 oz Fino sherry
3⁄4 oz Lemon juice
3⁄4 oz Ginger-Honey Syrup
1⁄2 t Orange marmalade
2 ds Orange cream citrate
2 ds Orange bitters
1 spl Club soda
Instructions

Shake, strain, rocks, soda.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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White Port Cobbler

3 oz White port, Portal
1⁄4 oz Orgeat (Small Hand Foods)
2 ds Bitters, Bittermens 'Elemakule Tiki
1 spg Mint (as garnish)
Instructions

Briefly shake, strain over crushed ice in a tin, garnish with a mint bouquet and candied almonds.

Yields Drink
Authenticity
Authentic recipe
Creator
Nick Dietrich, Cure, NOLA.
Source reference

http://bittermens.com/recipes/

Curator rating
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1682

1 1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
1 oz Bonal Gentiane Quina
1⁄2 oz Bianco Vermouth, Dolin
1 ds Cranberry bitters, Bittermens (long)
1 twst Orange peel (expressed and discarded)
Instructions

Long stir, strain, up, twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Matty Durgin, Green Russell, Denver, CO.
Source reference

http://bittermens.com/recipes/

Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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Scot's Pear

1 1⁄2 oz Blended Scotch, Johnnie Walker Platinum Label
1⁄4 oz Tawny port
1 oz Pear juice
3⁄4 oz Ginger syrup
3⁄4 oz Lemon juice
1 Candied ginger (as garnish)
Instructions

Shake, strain over one big rock in a double rocks glass, garnish.

Notes

Served at this year's Oscars ceremony.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Joe Brooke, Diageo.
Source reference

http://www.lamag.com/liquidlablog/cocktail-recipe-stars-will-drink-osca…

Curator rating
Not yet rated
Average rating
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Newkirk Crusta

1 jig Puerto Rican Rum, Bacardi
2 ds Port
2⁄3 part Lime juice
1⁄2 t Raspberry syrup
1 twst Lime peel (wide; served in glass)
Instructions

Shake with ice and strain into a sugar-rimmed glass. Rim a lime peel along the inside of the drink.

Notes

Frederic Yarm, at the link, interprets the confusing instructions as 1 1/2 oz rum | 1/2 oz port |1/2 oz lime juice | 1/2 tsp raspberry syrup.

Yields Drink
Year
1910s?
Authenticity
Authentic recipe
Creator
via Pioneers of Mixing at Elite Bars: 1903-1933
Source reference

http://cocktailvirgin.blogspot.com/2015/02/newkirk-crusta.html

Curator rating
Not yet rated
Average rating
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Spindrift, Jr.

1 1⁄2 oz Demerara Rum
3⁄4 oz Lemon juice
3⁄4 oz Orange juice
1⁄2 oz Passion fruit syrup
1⁄4 oz Vanilla syrup
Instructions

Shake, pour unstrained into a mug, top with more ice, serve with straw.

Notes

Simplification of the Spindrift created in 1994 at the Venetian Hotel in Las Vegas.

Yields Drink
Year
2008
Authenticity
Altered recipe
Creator
Beachbum Berry
Source reference

http://cocktailvirgin.blogspot.com/2015/02/spindrift-jr.html

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • increased the Rum to 2 oz cut Passion Fruit syrup to 1/4 — ★★★
  • Fruity flavors predominate. — ★★★★
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svenbass commented on 2/27/2018:

I don't like things too sweet, so I increased the rum to 2 and cut the Passion fruit syrup to 1/4

 

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