Som Collins

2 oz Witbeer, Ommegang
1 1⁄2 oz Irish whiskey, Jameson
1⁄2 oz Drinking vinegar, PokPok Honey Som
1⁄2 oz Yuzu Sake, Ume no Yado Yuzu Shu
10 dr Bitters, Dutch's Colonial
1 lf Shiso (as garnish)
Instructions

Stir, strain into a Collins over ice, garnish.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Jeff Bell, PDT, NYC.
Source reference

http://www.forkandshaker.com/2014/08/jeff-bell-pdt/

Curator rating
Not yet rated
Average rating
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Montego Bay

2 oz Blended rum, Banks 5 Island
1⁄2 oz Lime juice
1⁄2 oz Grapefruit juice
1⁄2 oz Honey syrup (1:1)
1⁄4 oz Allspice Dram
3 ds Absinthe bitters
1 lf Mint (as garnish)
Instructions

Shake, strain, up, garnish.

Notes

Summit Sips notes that the house absinthe bitters can be approximated with 32 parts absinthe to 8 parts green Chartreuse, 1 part Angostura bitters, 1 part Peychaud's, and trace amounts of mint bitters.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Brandon Lockman, Red Star Tavern, Portland, OR.
Source reference

http://summitsips.com/2014/09/montego-bay/

Curator rating
Not yet rated
Average rating
Not yet rated
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Shawn C commented on 2/16/2025:

It is actually more complex than that from what I can tell. Beach Bum Berry's recipes are interpretations of "classic" Tiki drinks, so not necessarily fully true to original recipes in all cases. Montego Bay is missing from his Grog Log book. Difford's lists a different cocktail with the same name from 1972 Trader Vic's Bartender's Guide. And of course, there are various other newer cocktails using the same name, but in no way the same (pineapple juice, grenadine, mango, etc.) I am considering changing the name of the posted recipe to "Montego Bay (Brandon Lockman)" and listing it as an "altered recipe" since it is his interpretation and not what has become standard.

The Killing Floor

1 1⁄2 oz Rye, James E. Pepper
1⁄2 oz Bigallet China-China
1⁄2 oz Sweet vermouth, Cocchi Vermouth di Torino
1⁄2 oz Bonal Gentiane Quina
1 twst Orange peel (as garnish)
Instructions

Stir, strain, neat, twist.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Sean Maher, Barrel House American Bar, Beverly, MA.
Source reference

http://cocktailvirgin.blogspot.com/2014/09/the-killing-floor.html

Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • On ice
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Dan commented on 9/06/2014:

Superb. Made with Punt e Mes. I added 1/2 oz dry vermouth to re-balance the sugar.

Shawn C commented on 1/10/2023:

Very good, similar to a traditional Liberal cocktail, but with a slightly darker/more bitter backbone. Made with spec'ed ingredients except for using Rittenhouse 100 Rye. The Bigallet/Cocchi di Torino/Bonal trio creates a good flavor balance of dark cacao, semi-bitter orange, along with red grape/wine. With the rye there is some pepper/heat up front that ably counters the initial sweetness. Rich clear brown/amber hue.

Banana Daq

1 1⁄2 oz Crème de Banane, Giffard
1 oz Jamaican rum
3⁄4 oz Lemon juice
1⁄2 t Cinnamon syrup
10 dr Bitters, Bittermens Xocolatl Mole
Instructions

Shake, strain, up, garnish extravagantly.

Yields Drink
Year
2014
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Surprisingly like a "normal" daq. This has more Crème de Banane than any other cocktail I've found and I still don't think it's that strongly flavored of bananas.
  • Need to try
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Juice of a Few Flowers

1 oz Gin
1 oz Orange juice
1 oz Grapefruit juice
1⁄2 oz Lime juice
1⁄2 oz Lemon juice
Instructions

Shake and strain into a goblet with a rim moistened with lemon juice and dipped in coarse sugar.

Yields Drink
Year
1920s
Authenticity
Authentic recipe
Creator
Gerald Murphy
Source reference

http://www.gastronomica.org/the-juice-few-flowers-gerald-sara-murphys-l…

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Like a bouquet
  • Juicy and light, as you'd expect. Would make a good brunch cocktail. The rum and falernum version For A Few Flowers More is an even better complement or sub. — ★★★★★
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DrunkLab commented on 9/04/2014:

Thanks. I've been reading a lot about this era and the Murphys in particular are full of great anecdotes and recipes (plus I adore Murphy's painting "Cocktail," which is my photo on this site).

Craig E commented on 9/04/2014:

I like his paintings too--in fact I saw and enjoyed the exhibition mentioned in the link. I'm an art historian and I've actually done a fair amount of archival research on artists of that exact era, but never picked up a cocktail recipe before!

Honey-Lavender Gimlet

2 oz Gin, Finger Lakes Distilling (Seneca Drums Gin)
1 oz Lime juice
1⁄2 oz Lavender syrup
1⁄4 oz Honey syrup
Instructions

Add all ingredients to a shaker and shake well with cracked ice. Strain into a chilled coupe glass and garnish with a sprig of lavender.

Picture of Honey-Lavender Gimlet
©2014 Brian Cody
Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Brian Cody
Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • For Beca
  • Will try
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La Vida Naranja

1 1⁄2 oz Orange liqueur, Grand Marnier
1⁄2 oz Apricot liqueur, Rothman & Winter Orchard Apricot
1 oz Meyer lemon juice
3⁄4 oz Simple syrup
2 ds Orange bitters
Instructions

Build over ice, shake, double strain

Yields Drink
Authenticity
Authentic recipe
Creator
Danny Valdez, Cure, New Orleans, Louisiana
Source reference

The American Cocktail (Imbibe Magazine)

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Come Dancing!

3⁄4 oz Gin, St. George Terroir
3⁄4 oz Amontillado Sherry
3⁄4 oz Bianco Vermouth, Dolin
3⁄4 oz Grapefruit juice
3 ds Bitters, Fee Brothers Whiskey Barrel Aged (as garnish)
Instructions

Swizzle over crushed ice in a Collins, topping with more crushed ice and dashes of bitters.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Matt Schrage for Central Kitchen, Cambridge, MA.
Source reference

http://cocktailvirgin.blogspot.com/2014/09/come-dancing.html

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Brunch

2 oz Cardamaro
4 oz Grapefruit juice
Instructions

Shake (or stir), strain, up.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
4 stars
Average rating
4 stars
(6 ratings)
From other users
  • A very good 2-ingredient drink! Bitter and sour.
  • Made with ruby red juice. Tasty. — ★★★★
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Kingston Negroni

1 oz Jamaican rum, Smith & Cross
1 oz Campari
1 oz Sweet vermouth, Carpano Antica Formula
1 twst Orange peel (as garnish)
Instructions

Stir, strain, rock, garnish.

Notes

I like this 1 1/2 S&C | 3/4 ea Campari and Punt e Mes | 2 ds Regan's orange | grapefruit twist.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Joaquín Simó, Death & Co, NYC.
Source reference

http://imbibemagazine.com/Kingston-Negroni-Recipe - vermouth clarified as of Death and Co. pg 259

Curator rating
4 stars
Average rating
4.5 stars
(40 ratings)
From other users
  • Death and Co cocktail. S&C is super funky but it kind of works in this drink, especially once it dilutes.
  • Quite tasty
  • Superb! Balanced and tasty. Made with OFTD plantation rhum. — ★★★★★
  • 12/29/16: Good, might still need to warm up to S&C. Improved as it sat on ice a bit.
  • A worthy variant. The afterburn of the overproof rum is countered nicely by the desserty finish of the Carpano Antica. — ★★★★
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Zachary Pearson commented on 10/25/2014:

Updated this as per the recipe in the Death and Co. book.

Thanks,

Zachary

MOJO1229 commented on 8/13/2016:

<br />What a drink! Incredible in taste, and easy going down. I've imbibed the traditional Negroni, and I can't count all of its variations I've swallowed. Most were either good or very good. But this one is the best of them all. Even though the Smith & Cross rum is overproofed, it blends unbelieveabley well with the Campari and Vermouth. For the vermouth I used Vya sweet, a topshelf vermouth I have been using for years. I have the Carpano, and I will be using it the next time I make a Kingston Negroni--which will be within 8 hours. For those looking for a new mixology adventure, this is the one to take. Enjoy!

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