Pliny's Tonic

2 oz Gin
1 oz Lime juice
3⁄4 oz Simple syrup (1:1)
10 lf Mint
4 sli Cucumber
2 ds chili tincture (see note)
1 spg Mint (as garnish)
Instructions

Muddle cucumber and mint, add remaining ingredients, shake fine strain, coupe, garnish.

Notes

To make the chili tincture, chop equal parts habaneros and serranos and place into a jar. Cover with vodka, let sit a month, strain.

Yields Drink
Year
2012
Authenticity
Altered recipe
Creator
Anvil, Bar & Refuge - Houston, TX
Source reference

https://imbibemagazine.com/recipe/plinys-tonic-from-anvil-bar-refuge/

Curator rating
Not yet rated
Average rating
5 stars
(7 ratings)
From other users
  • With Citadelle gin, it’s very close to what they serve at Anvil. I don’t have habanero syrup so I use more Bittermens. Cutting back the simple syrup to 1/4 oz and the lime rind to 1/4 lime works well for our tastes. — ★★★★★
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Zachary Pearson commented on 12/06/2021:

Curated this - Imbibe just put the recipe up and the version we had was a recollection of it - it now conforms with the cited link. Thanks, Zachary

Corpse Reviver #3

1⁄2 oz Lemon juice (from 1/4 lemon)
2 oz Herbal liqueur, Pernod
4 oz Champagne (to top)
Instructions

In an eight ounce highball glass, put 1 or 2 ice cubes. Add lemon juice and Pernod, then top with Champagne. Stir.

Notes

Duffy calls this the CR #3, though he quotes Frank Meier's "The Artistry of Mixing Drinks", pg 74 where it's the CR#2

Yields Drink
Year
1936
Authenticity
Authentic recipe
Creator
Frank Meier
Source reference

The Official Mixer's Manual, pg 128, quoting Frank Meier

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Kentucky Flyer

2 oz Rye
3⁄4 oz Maraschino Liqueur
1⁄2 oz Lemon juice
1 1⁄2 lf Mint
5 Brandied cherry (as garnish)
Instructions

Shake, strain, up, garnish.

Notes

I'm inclined to think that the "1.5 mint leaves" is a typo. 2-3 should be fine.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Sierra Zimei, Four Seasons, San Francisco, CA.
Source reference

http://www.ardentspirits.com/ardentspirits_old/Cocktails/101bestnewcock…

Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
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  • NY Flyer — Rye, Crème Yvette, Maraschino Liqueur, Lemon juice
  • Leather and Lace — Bourbon, Maraschino Liqueur, Bitters, Lemon juice, Simple syrup
  • Bourbon Crusta — Bourbon, Triple sec, Maraschino Liqueur, Orange bitters, Lemon juice, Orange peel

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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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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