Mytoi Gardens

1 1⁄2 oz Demerara Rum, El Dorado 12
1 oz Pineapple juice
3⁄4 oz Lime juice
1⁄2 oz Allspice Dram, St. Elizabeth
1⁄2 oz Vanilla syrup
1 ds Bitters, Angostura (+ 2-3 more for garnish)
Instructions

Shake, strain over crushed ice, garnish with 2-3 more dashes of Ango and a pineapple wedge, serve with straws.

Notes

Yarm originally made this with ED12, but Russell serves it more economically with Old Monk.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Frederic Yarm, Russell House Tavern, Cambridge, MA.
Source reference

http://cocktailvirgin.blogspot.com/2014/09/mytoi-gardens.html

Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Look at measurements.. I believe the base of a tiki drink is here..
  • Nice and the vanilla syrup rounds it out and gives it some caramel notes. Very easy to drink. Made it with Cockspur 12 may try some other rums.
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Rise and Shine

1 1⁄2 oz Tequila
1 oz Pomelo juice
3⁄4 oz Strega
1⁄2 oz Lime juice
1⁄2 oz Simple syrup
1 pn Salt (smoked)
3⁄4 oz Aperol (at the bottom of the glass)
Instructions

Layer Aperol in the bottom of your glass and top with one big rock. Shake the other ingredients and strain them slowly over the rock to preserve the layering. Garnish with a blood orange slice and a pinch of pink peppercorns.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Gabriella Mlynarczyk, Loving Cup.
Source reference

http://www.lalovingcup.com/issue-no-o30-tails-from-the-bookworm-chinato…

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Not yet rated
Average rating
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Equinox Cocktail

1 oz Blended Scotch
1 oz Cachaça (aged)
1⁄4 oz Passion fruit syrup
2 ds Bitters, Boker's
1 twst Orange peel (expressed and inserted)
Instructions

Stir, strain, up, twist.

Notes

Andrew's recipe calls for 1/4 oz simple syrup and 1/2 barspoon passion fruit pulp; I've combined them, but some might prefer his method.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Andrew, Elemental Mixology
Source reference

https://elementalmixology.wordpress.com/2010/09/22/the-equinox-cocktail/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • I used the wrong cachaca for this, and my twist was meager. I think it'd be worth trying again.
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Saisonnière (winter)

1 oz Vodka
3⁄4 oz Pear eau de vie (Trimbach)
3⁄4 oz Lemon juice
3⁄4 oz Demerara syrup (1:1)
1 lf Sage (as garnish)
1 twst Lemon peel (as garnish)
Instructions

Shake, strain, up, garnish.

Notes

Lafayette's winter version of their seasonal drink.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Lafayette, NYC.
Source reference

http://punchdrink.com/recipes/saisonniere/

Curator rating
Not yet rated
Average rating
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For Remembrance

1 oz Gran Classico
1 oz Aromatized wine, Lillet Rose
1 oz Bianco Vermouth
1 oz Grapefruit juice
2 ds Grapefruit bitters
1 spg Rosemary (as garnish)
1 twst Lemon peel (as garnish)
Instructions

Shake, strain, up, garnish.

Yields Drink
Authenticity
Authentic recipe
Source reference

http://punchdrink.com/recipes/for-remembrance/

Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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Aul Man

2 oz Irish whiskey, Mitchell & Son Green Spot
1⁄4 oz Bitter Truth EXR
1⁄4 oz Lime juice
1 t Ginger-Honey Syrup
1 twst Lime peel (garnish)
2 ? Candied ginger (garnish)
Instructions

Shake, double-strain, straight up, chilled coupe, garnish

History

I dug the deeper flavor that Mitchell & Son has over other Irish whiskeys, so I wanted to build something that would let the whiskey be central. Although the build for this is simple, the EXR provides a nice herbal and vegetal base for the honey, ginger, and barrel notes to shine

Picture of Aul Man
Aul Man, Jason Westplate
Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Oxford Comma

2 oz Gin, Plymouth
3⁄4 oz Dry vermouth
1⁄2 oz Herbal liqueur, Green Chartreuse
1 t Maraschino Liqueur
1 ds Celery bitters, Bittermens Orchard Street Celery Shrub
1 twst Lemon peel
Instructions

Stir with ice, strain and garnish with a lemon twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Jeremy Oertel, Dram, Brooklyn, NY
Source reference

http://punchdrink.com/recipes/oxford-comma/

Curator rating
Not yet rated
Average rating
4 stars
(27 ratings)
From other users
  • I liked this a lot. Made it with plymouth navy strength and 1821 baltimore bitters. Strong, but still well balanced. Revised: upgraded rating to 5. I find myself making this frequently.
  • Chartreuse adds a nice complexity to this
  • subbed iki bitters
  • Real good martini variant
  • Herbacious.
  • Try
  • Nice martini variation. Boozy and herbal, but not overpowering. Strong drink.
  • to try
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noksagt commented on 6/14/2020:

This is good, but I prefer a sweeter variant given on reddit: 2 gin 3/4 blanc vermouth 1/2 yellow chartreuse 1/4 luxardo 3 dashes celery bitters

bkemp1984 commented on 12/26/2023:

Have made this with various brands of gin and vermouth and liked it, but tonight went super dry with No. 3 London Dry Gin and Cocchi extra dry vermouth and it was good too.

Tigress of Forli

2 oz Sweet vermouth, Carpano
1⁄2 oz Cynar
1⁄4 oz Elderflower liqueur, St. Germain
1⁄4 oz Lemon juice
1 pn Salt
1 twst Lemon peel (as garnish, optional)
Instructions

Shake, strain, rocks, lowball. Add straws. Optional garnish of lemon twist.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Sahil Mehta, Estragon, Boston, MA
Source reference

http://cocktailvirgin.blogspot.com/2015/02/tigress-of-forli.html

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
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Boxing Day

2 oz Scotch, Glenmorangie (10)
1 oz Port
3⁄4 oz Lemon juice
1⁄2 oz Swedish Punsch
1⁄2 oz Cinnamon syrup
Instructions

Shake, strain, rocks.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • Made it with glenmorrangie nectar d'or. Great hue, great balance but weird finish from this whisky that i've never liked. Have to try it again with Irish whisky. — ★★★
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TBD (Thai Basil Daiquiri)

14 lf Thai Basil
4 oz Nicaraguan Rum, Flor de Caña
1 1⁄2 oz Lime juice
1 1⁄2 oz Simple syrup (short 1 1/2 ounce)
2 pn Salt (or 4 drops saline solution)
Instructions

Blender-muddle the Thai basil, rum, and juice. Combine with syrup and salt. Fine-strain into a tin, shake, and strain into 2 coupes.

Notes

Needs to be made as a double recipe for sufficient volume to accomplish the blender-muddling (blender blades must be covered).

Picture of TBD (Thai Basil Daiquiri)
Yields Drink
Authenticity
Authentic recipe
Creator
Dave Arnold, Booker & Dax, New York City
Source reference

Liquid Intelligence, p. 172

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • I have also made a 'clear' version of this by blender muddling the rum and thai basil, letting it sit for a couple hours and then filtering through 2 coffee filters. — ★★★★
  • Made with the Plantation 3-star and demerara syrup I had on hand. Semi-opaque olive green. Delish! — ★★★★★
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  • Cleopatra — Bison grass vodka, Cachaça, Crème de Banane, Lime cordial, Lime juice, Demerara syrup, McCormick Buko Pandan Extract
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