Dark Magic

2 oz Jamaican rum, Coruba (dark)
1 oz Lime juice
1⁄2 oz Pineapple juice
1⁄2 oz Brown sugar coffee syrup (2 parts sugar : 1 part strong coffee)
1⁄4 oz Passion fruit syrup, B.G. Reynolds
1⁄4 oz Vanilla syrup, B.G. Reynolds
1 ds Bitters
8 dr Pastis, Herbsaint
8 oz Ice
Instructions

Blend for 5 1-seconed pulses and pour unstrained into a 12-oz hurricane glass.

Notes

A riff on the Mai-Kai's Black Magic.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Colonel Tiki
Source reference

http://coloneltiki.com/?p=430

Curator rating
Not yet rated
Average rating
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Arena y Sangre

1 1⁄2 oz Mezcal, Del Maguey Chichicapa
1 oz Orange juice
3⁄4 oz Visciolo
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄4 oz Lemon juice
2 ds Orange bitters
1 twst Orange peel (flamed, as garnish)
Instructions

Shake, double strain, up, garnish.

Notes

Visciolo is a sour cherry dessert wine.

Yields Drink
Authenticity
Authentic recipe
Creator
Ryan Fitzgerald, Beretta, San Francisco, CA.
Source reference

http://mixology.eu/drinks-en/the-blood-and-sand-cocktail/?lang=en

Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Visciolo is an Italian sour cherry dessert wine
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P'al Don

2 oz Añejo tequila, Don Julio Añejo
1⁄2 oz Ancho Reyes chile liqueur
1⁄2 oz Honey syrup
2 ds Bitters, Angostura
1 twst Orange peel (expressed, as garnish)
Instructions

Stir, strain, DOF, large rock, express peel, garnish

Picture of P'al Don
Yields Drink
Year
2014
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Triborough

2 oz Rye, Wild Turkey 101
1⁄2 oz Kirschwasser, Clear Creek
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz CioCiaro
1 ds Bitters, Angostura
1 twst Orange peel
Instructions

Stir with ice, strain into a chilled rocks glass

Yields Drink
Authenticity
Unknown
Creator
Nate Dumas
Source reference

The PDT Cocktail Book

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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lesliec commented on 1/16/2018:

Minor curation; changed 'PTD' to 'PDT' in the reference.

Shawn C commented on 1/10/2024:

I am quite fond of this one having made it several times with some cheap DeKuyper Kirschwasser in an old bottle I have. I usually don't care for Kirschwasser cocktails, but the flavor is just right here. I haven't even tried the better Kirschwasser in this one yet.

bkemp1984 commented on 3/31/2024:

Did not like very much at all with New Liberty's American Picon instead of CioCiaro, which I've never had. Next time split that 1.2 of CiaCiaro into 1/3 American Picon, 1/3 PF curacao, and 1/3 Seville orange bitters. Liked much better, even if it's probably pretty different than the recipe.

San Gennaro Amaro Manhattan

1 oz Rye
1 oz Averna
1 oz Sweet vermouth, Carpano Antica Formula
1⁄2 t Campari
1 Maraschino cherry, Luxardo
Instructions

Stir, strain, straight up, cocktail glass, garnish

History

This take on the Manhattan is Andrew Pollard’s tribute to Italian American culture and the annual San Gennaro festival in New York’s Little Italy.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Andrew Pollard, Las Vegas, NV
Source reference

http://www.foodandwine.com/recipes/san-gennaro-cocktails-2012

Curator rating
Not yet rated
Average rating
4 stars
(21 ratings)
From other users
  • A perfect Manhattan variant!
  • MC liked — ★★★★
  • Halfway between a negroni and a Manhattan. — ★★★★
  • Likable Manhattan variant, with a cherry-cola cast.
  • A solid variation on the classic Manhatten. The Averna and Campari add a nice subtle bitterness and complexity that nicely compliments the rye.
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Kindred Cocktails commented on 1/11/2015:

Curated to add attribution, edit history to avoid copyright issues, and rewrite instructions to KC style guidelines. While this cocktail is not that different from other amaro-based Manhattan variations, it seems to be widely enough known to warrant inclusion in Kindred Cocktails. Thanks for the submission.

Ravishing Red Rye

2⁄3 oz Rye, Rittenhouse
2⁄3 oz Bourbon, Four Roses Small Batch
2⁄3 oz Irish whiskey, Redbreast 15
1 oz Red wine (Homemade beetroot wine)
2 t Amaro Nardini
2 ds Bitters, Boker's
1 twst Orange peel
Instructions

Stir, strain, straight up, cocktail glass, garnish with an orange twist.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Pontus Rååd, Säffle, Sweden
Curator rating
Not yet rated
Average rating
Not yet rated
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French Top Punch

12 1⁄2 oz Fernet Branca
12 1⁄2 oz Chambord
12 1⁄2 oz Lemon juice
25 oz Cava, Segura Viudas (750-1500ml, to taste)
Instructions

Build in a punch bowl over ice.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
boston apothecary
Source reference

http://bostonapothecary.com/french-top-punch/

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • Scaled down to a single drink, made with Polish raspberry liqueur and cheap prosecco. Did not work out.
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Poppin' Tags

1 oz Gin
1 oz Campari
1 oz Swedish Punsch
1 oz Orange juice
3 oz Soda water
1 twst Orange peel (as garnish)
Instructions

Shake, strain into a Collins, top with ice and soda, garnish with orange peel, serve with straw.

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

http://cocktailvirgin.blogspot.com/2014/04/poppin-tags.html

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
From other users
  • 12/27/18: Tasty, though not sure the Swedish Punsch came through.
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Quinine Cobbler

2 oz Aromatized wine, Cocchi Americano
3⁄4 oz Amontillado Sherry
1⁄2 oz Grenadine
7 ds Bitters, Angostura
Instructions

Build in a Collins over crushed ice, stirring and adding crushed ice and a couple more dashes of bitters to top. Garnish with fresh peach slices or chopped dates.

Yields Drink
Authenticity
Authentic recipe
Creator
Nicolas Torres, The Hideout, Dalva, San Francisco, CA.
Source reference

http://www.wsj.com/articles/mature-content-mixing-cocktails-with-sherry…

Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
From other users
  • Quite nice. Refreshing, but with a subtle bite because of the Cocchi and bitters. And of course a pretty color from the grenadine.
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The Citadel

1 1⁄2 oz Amontillado Sherry
1 oz Maurin Quina
1⁄2 oz Honey syrup
2 ds Bitters, Dandelion & Burdock
Instructions

Stir, strain, snifter.

Yields Drink
Authenticity
Authentic recipe
Creator
Paulo Pereira, Brass Union, Somerville, MA.
Source reference

http://www.wsj.com/articles/mature-content-mixing-cocktails-with-sherry…

Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Session cocktail worth a try
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Kindred Cocktails commented on 1/08/2015:

Wow. I didn't know about Brass Union, despite being (long) walking distance from me. I'll definitely try it. For this recipe, I suspect that a very dry Amontillado is called for, lest it be too sweet. 

DrunkLab commented on 1/08/2015:

@Dan any sherry that sells itself as an amontillado should, in theory, be completely dry, though there are definitely some on the market that taste like they have added sugar (which makes them actually cream sherries, I guess). I assume the honey syrup in this recipe is 1:1.

Zachary Pearson commented on 1/08/2015:

Rafa is right. You can no longer sweeten dry styles of Sherry (Fino, Manzanilla, Amontillado, Palo Cortado, Oloroso) and still call them by that name. Thanks, Zachary

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