The Rains Down in Africa

1 1⁄2 oz Mezcal, Del Maguey Vida
1 oz Dry vermouth, Dolin
1⁄2 oz Bénédictine
1⁄2 oz Ancho Reyes chile liqueur
2 pn Berbere spice
Instructions

Stir, strain, coupe

Notes

The heat will depend on whose Berbere you use.

History

My wife challenged me to create a drink incorporating her Berbere spice mix, and this is the pleasantly surprising result. I think even Phil Ward would approve

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Bo Kopynec at the BoZone
Curator rating
Not yet rated
Average rating
4.5 stars
(14 ratings)
From other users
  • Very good - love the berbere use. I subbed in a pepper infused vodka, a bit of ss, and a spray of Laphroaig for the Ancho. Must try w/ Ancho when I get it.
  • for Ryan and Jackie
  • Go heavier on the pinches of berbere.
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  • The Man Who Was Marked For Death — Mezcal, Sweet vermouth, Ancho Reyes chile liqueur, Crème de Cacao, Bitters, Nutmeg
  • Thanksgiving for Jack — Mezcal, Aromatized wine, White Crème de Cacao, Absinthe
  • Arinato — Mezcal, Aromatized wine, Dry vermouth, Herbal liqueur, Peychaud's Bitters, Maraschino Liqueur, Grapefruit peel

Ginger Rabbit

2 oz Bourbon
1⁄2 oz Simple syrup (with black tea & anise; see note)
1⁄2 oz Crème Yvette
1 sli Ginger
1 twst Lemon peel
1 ds Bitters, Angostura
Instructions

In a mixing glass, muddle ginger, lemon peel and syrup. Add remaining ingredients and stir over ice. Strain into a rocks glass full of fresh ice.

Notes

Black tea & anise simple syrup: steep 1 black tea bag for every 12 oz of simple syrup for 10-12 minutes, then remove. Add 6 slightly crushed anise pods for every 12 oz and let sit for 24 hours.

Picture of Ginger Rabbit
Yields Drink
Authenticity
Unknown
Source reference

liquor.com

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Mutineer

2 oz Blended rum, Denizen Merchant's Reserve
1 1⁄2 oz Pomegranate juice
3⁄4 oz Lime juice
1⁄2 oz Vanilla syrup
1⁄4 oz Allspice Dram, St. Elizabeth
Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Absinthe over chartreuse
  • Need to try
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Baby Grand

1 1⁄2 oz Bourbon
1⁄2 oz Licor 43
3⁄4 oz Lemon juice
1⁄2 oz Honey syrup
1 ds Bitters, Angostura
Instructions

Shake, strain, rock.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(21 ratings)
From other users
  • Subbed Tuaca for Licor 43. Cool and refreshing, like an Arnold Palmer. — ★★★
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laerm commented on 1/07/2018:

Not bad, but a little blah with honey syrup. Maybe cinnamon syrup or Donn's #2?

laerm commented on 1/07/2018:

[edit of a duplicate comment]

shadowkirby commented on 7/22/2023:

Used 1:1 honey syrup, likely changes a lot based on the honey. A lightly sweet whisky sour variation. Added some lavender as a garnish which worked nicely.

Victory Lap

2 oz Scotch
3⁄4 oz Lemon juice
1⁄2 oz Honey syrup
1⁄4 oz Crème de Banane
Instructions

Shake, strain, up.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • The CdB is just too subtle and nothing else about the is particularly distinctive.
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Little Easy

1 1⁄2 oz Blended Scotch, Famous Grouse
1⁄2 oz Averna
2 ds Peychaud's Bitters
2 ds Orange bitters, Regans' orange bitters
1 cube Sugar cube
1 rinse Pastis, Herbsaint
1 twst Orange peel (as garnish)
Instructions

Muddle bitters & sugar, add liquids, stir, strain into rinsed glass, garnish.

Notes

The original recipe from Brian Quinn on Food Republic indicates absinthe but I think if you've got Herbsaint if you really want a true Sazerac variation. The original also calls for Bitter Truth orange bitters.

Yields Drink
Year
2012
Authenticity
Altered recipe
Creator
Brian Quinn
Source reference

https://web.archive.org/web/20121203052128/https://www.foodrepublic.com…

Curator rating
5 stars
Average rating
4 stars
(10 ratings)
From other users
  • Made it with Ramazzotti, and Fee Bros. bitters. Not bad, a Sazerac taken in a very chocolatey direction. Light misting of Herbsaint sufficed.
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Zachary Pearson commented on 2/18/2015:

Curated this. Added creator and date, rewrote instructions to avoid copyright. Changed the type to "altered" - this is Herbsaint/Regans vs. Absinthe/BT Orange. Thanks,, Zachary

Kindred Cocktails commented on 2/19/2015:

Dualing curators. I shortened up the instructions to conform to our style guidelines. Our readers don't need detailed SOP instructions.

Craig E commented on 2/23/2026:

Reference updated with archive link. Thanks @yarm

Jalisco Stroll

1 oz Blanco tequila
1 oz Dry vermouth
1 oz Campari
4 dr Salt (in a saline solution)
1 twst Lemon peel (as garnish)
Instructions

Stir; strain into DOF with one big rock

Notes

Saline solution is 30g kosher salt dissolved in 4 oz. water.

Yields Drink
Authenticity
Unknown
Creator
Eric Giger, Neighborhood , San Diego, CA, USA
Source reference

http://www.gazregan.com/2015/01/101-best-new-cocktails/

Curator rating
Not yet rated
Average rating
4 stars
(18 ratings)
From other users
  • Wow! So simple, but one of the better negroni variations I've had in a long time. Next time I make, I feel like I might back off on the campaign just slightly.
  • Interesting. Spicy and sweet coming in, dry and bitter going down. Saline could probably be increased, maybe even doubled.
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bkemp1984 commented on 8/16/2022:

Really great, though with my combo of Espolon, Gran Classico, and Cocchi Americano, the tequila got kind of lost and I ended up adding about a half oz more.

Conjurers & Concubines

1 oz Rum
1 oz Oloroso sherry
3⁄4 oz Bénédictine
1 t Allspice Dram
1 ds Bitters, Bittermens Xocolatl Mole
Instructions

Stir, strain, one big rock.

Notes

Other spirits work very well, mescal and brandy among them.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
From other users
  • Used .5oz Smith & Cross, .5oz Borgoe Extra Aged Suriname Golden Rum. Homemade dram. Surprisingly good, slightly boozy with the S&C.
  • Made with HSE Rhum Agricole, Nice when in the mood for something a little sweet. — ★★★★
  • Worth trying again with oloroso. Christmassy, with a bit of flat-cola taste.
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Lizard King

1 1⁄2 oz Puerto Rican Rum, Don Q Añejo
1⁄2 oz Batavia Arrack
1⁄2 oz Swedish Punsch, Kronan
1⁄2 oz Cinnamon syrup
1⁄4 oz Allspice Dram, St. Elizabeth
3⁄4 oz Lime juice
Instructions

Shake, strain over crushed ice in a tiki mug, garnish elaborately with a lizard king made from pineapple leaves, a lime disk, lemon peel, and two maraschino cherries.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Carlos Garcia and Christopher Almeida, The Eddy, Providence, RH.
Source reference

http://www.onthebar.com/drinks/lizard-king

Curator rating
2 stars
Average rating
3.5 stars
(2 ratings)
From other users
  • Replace cinnamon syrup with ginger syrup
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Dan commented on 2/19/2015:

That's a lot of pie spice in one cocktail -- too much for me.

DrunkLab commented on 2/19/2015:

Fancier, funkier Ancient Mariner. Dan, did you use cinnamon syrup or Becherovka?

The Natives Are Restless Tonight

2 oz Rhum Agricole, Saint James Fleur De Canne (lapsang souchong-infused)
1 oz Grapefruit juice (pink)
1 oz Lime juice
2⁄3 oz Pineapple Gum Syrup
1 ds Absinthe (spritz; flamed)
Instructions

Shake, strain over cubed ice in a tiki mug, flame absinthe over the top, garnish with a dried pineapple wheel and a long grapefruit twist, serve with straws.

Notes

Tea-infused rum: steep 6 grams of tea in 350 ml of rum for 10-12 minutes and strain.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Augustine Bar
Source reference

http://augustine-bar.de/natives-are-restless/

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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