A More Perfect Union

1 1⁄4 oz Aromatized wine, Lillet Blanc
3⁄4 oz Vodka
1⁄4 oz Apricot liqueur
Instructions

Stir all ingredients with ice, strain into a coupe glass and garnish with grapefruit peel.

Yields Drink
Authenticity
Unknown
Creator
Tyler Stevens, Teardrop Lounge, Portland
Source reference

Imbibe magazine

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
Similar cocktails
MOJO1229 commented on 8/24/2016:

Well, with summer nearly over, a great many of you have missed a great summer drink, one that you can drink several of without getting bombed (because of the preponderanace of Lillet Blanc), and enjoy the nice mixture of fruit flavors (thanks for the apricot liqueur and the grapefruit zest. I waivered between rating it 4.0 or 4.5. I'll leave it to you, who may rate it 5.0. Regardless, imbibe and enjoy, summer or autumn!

Grey Garden

2 oz Gin, Bombay Sapphire
1⁄2 oz Crème de Violette
2 1⁄2 oz Jasmine Green Loose Leaf Tea
1⁄2 oz Honey syrup
1⁄2 oz Lemon juice
Instructions

Shake and strain into ice glass

Yields Drink
Authenticity
Unknown
Creator
Nandini Khaund
Source reference

http://www.craftcocktailrules.com/

Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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Zachary Pearson commented on 8/27/2014:

Is that 2 1/2 ounces of tea leaves or 2 1/2 ounces of brewed tea? The link is not very helpful.

Thanks,

Zachary

The Old Man and the Sea

1 pn Nori
2 oz Islay Scotch, Laphroaig 10
1 spl Water
Instructions

Steep half a sheet of nori (dried seaweed) in half a bottle (375 ml) of Laphroaig for at least 12 hours, shaking occasionally. Serve in a Glencairn with a splash of water.

Notes

Presented here in single serving form.

Yields Drink
Authenticity
Authentic recipe
Creator
Pip Hanson, Marvel Bar, Minneapolis, MN.
Source reference

http://imbibemagazine.com/The-Old-Man-and-the-Sea-Recipe

Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Perpetual Motion Machine

1 1⁄2 oz Gin, Plymouth
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup (1:1)
5 Blueberry
3 oz India Pale Ale, Troegs Perpetual India Pale Ale
Instructions

Add all ingredients to shaker tin except beer. Shake hard and double strain into Collins glass. Add 3 oz. IPA. Add ice. Garnish with blueberries on bar pick and straw.

History

Created at VOLT, summer 2014

Yields Drink
Year
2014
Authenticity
Unknown
Creator
Carlo Caroscio, VOLT, Frederick, MD
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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illusionistlynx commented on 3/24/2025:

Tasty as written. Also tested with Harahorn gin which has a lot of blueberry flavor to it in addition to the juniper bite. That was a great combination. Consider making this with a berry-forward gin and/or make a blueberry syrup instead of fresh blueberries for consistency. Berries go great with IPA.

Vaya Con Dios

1 1⁄2 oz Blanco tequila, Espolon
3⁄4 oz Bianco Vermouth, Dolin
3⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Lime juice
1⁄2 oz Falernum (House recipe)
1 bsp Allspice Dram, St. Elizabeth (Optional: see notes)
1 sli Lemon (as garnish)
1 spg Mint (as garnish)
Instructions

Add all ingredients to shaker tin, shake, and double strain into coupe. For garnish, cut lemon wheel and poke tiny hole in center. Add small mint sprig and float on top of cocktail.

Notes

The falernum in this recipe is house made with a Wray and Nephew overproof rum base. You may substitute a pre-made variety, such as B.G. Reynolds or Velvet falernum, although it may be a good idea to add a barspoon of pimento liqeuer since the falernum in this recipe is somewhat heavy on the baking spices.

History

Created at VOLT, summer 2014

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Carlo Caroscio, VOLT, Frederick, MD
Curator rating
Not yet rated
Average rating
4 stars
(27 ratings)
From other users
  • Somewhat strong. Maybe unsurprising considering it's all alcohol besides lime.
  • A touch too sweet. Will need to curate this one. — ★★★★
  • Made with Velvet Falernum and 1/2 tsp Allspice Dram- phenomenal this way!
  • wonderful spice, sourness, and bitterness
  • Made with homemade dram supplementing the Velvet Falernum. Quite tasty. Don't know how to make the garnish float. — ★★★★
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Johnny Utah

2 oz Blanco tequila, Espolon
3⁄4 oz Campari
3⁄4 oz Lime juice
1⁄2 oz Grenadine
1⁄2 oz Cinnamon syrup (1:)
1 oz Club soda
Instructions

Add all ingredients to shaker tin except club soda. Shake and double strain into Collins glass. Add 1 oz. club soda or more to taste. Add ice. Garnish w/orange peel and straw.

Notes

You may consolidate syrups by combining equal parts grenadine and cinnamon syrup in a squeeze bottle.

History

Created at VOLT, spring 2014

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Carlo Caroscio, VOLT, Frederick, MD
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • 5★ looks but probably only 3★taste. The cinnamon is surprising subdued.
Similar cocktails
Duffuser commented on 3/30/2019:

Made this with Jeffrey Morgenthaler's grenadine and Cocktail Codex sous vide cinnamon syrup. The pomegranate brings out the fruit in the Campari, and that interplay is the star of the show. Not sure the cinnamon syrup is doing much here, will try again with all grenadine. Delicious regardless. Like an extra bitter extra citrusy Mexican Firing Squad.

Ellroy

2 oz Highland Scotch, Dalmore 12
3⁄4 oz Fino sherry, Lustau Fino
1⁄4 oz Cinnamon syrup
1⁄2 ds Bitters, Bittermens Burlesque (optional)
Instructions

Stir, strain, one big rock.

Notes

Works nicely with Pierre Ferrand 1840 as well.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Added maraschino liqueur and tweaked proportions a bit. Used Havana and Hide bitters. Quite tasty. Need to try again and record exact recipe.
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Autumn Cobbler

1 1⁄2 oz Fino sherry
1⁄2 oz Palo Cortado Sherry (or Amontillado or Oloroso)
3⁄4 oz Irish whiskey
3⁄4 oz Cinnamon syrup
3 sli Apple (as garnish)
1 Cinnamon stick (as garnish)
Instructions

Build over crushed ice, topping with more crushed ice and cinnamon-dusted apple slices. Serve with straws.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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Singapore Punch (Shelter)

1 1⁄2 oz Gin, Plymouth
3⁄4 oz Lime juice
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄2 oz Aperol
1⁄4 oz Bénédictine
1 oz Soda water
Instructions

Shake, strain over ice and soda in a Collins, garnish with a cherry and orange flag.

Notes

My take on the Singapore/Raffles Sling, staying somewhat true to the (probable) original recipe of gin/cherry/Bénédictine/lime/water while introducing the fruitiness and effervescence that guests expect from the drink (and keeping the pour cost down via reduced Benny/Heering). Taking its cue from the Eclipse's Heering/Aperol combo, this is still not one of my favorite drinks--I think it could benefit from a barrel-aged bass note or a bright top one--but it's flavorful, approachable, refreshing, and not the slop of syrups and juices that most Singapores are. Most importantly from a service point of view, it's the right color.

Yields Drink
Year
2014
Authenticity
Altered recipe
Creator
Rafa García Febles, Shelter, Brooklyn, NY.
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Haji Sling

2⁄3 oz Bitters, Angostura
2⁄3 oz Cherry Liqueur, Cherry Heering
2⁄3 oz Bénédictine
2⁄3 oz Lime juice
2 1⁄2 t Orgeat
2 1⁄2 t Rum (of your choice; as float)
1 sli Lime (as garnish)
1 Cherry (as garnish)
Instructions

Shake, strain over rocks in a highball, float rum, garnish with a lime wheel and a cherry.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Ian Loh, Helvetica, Perth, AU.
Source reference

http://www.gazregan.com/101-best-new-cocktails-the-haji-sling-by-ian-lo…

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • https://web.archive.org/web/20200930003504/https://www.gazregan.com/101-best-new-cocktails-the-haji-sling-by-ian-loh-helvetica-perth-australia/ as original link is dead
  • Used Appleton V/X for the float. Good stuff! Almost savory at the outset. — ★★★★★
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