El Colibri

2 oz Reposado Tequila
1⁄2 oz Cassis
1 1⁄2 oz Lemon juice
3⁄4 oz Honey syrup
Instructions

Shake all ingredients and double strain into a coupe glass

Notes

Honey Syrup is 2 parts honey: 1 part water in this recipe

History

Name translates to "Hummingbird"

Yields Drink
Authenticity
Unknown
Creator
Vince Lund, Beretta, San Francisco, CA
Source reference

The American Cocktail (Imbibe Magazine)

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
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Savory Smash

2 oz Rye, Rittenhouse 100
3⁄4 oz Lemon juice
3⁄4 oz Honey syrup (1:1)
1⁄4 oz Cynar (float)
3 sli Red Bell Pepper (1 for garnish)
3 lf Basil (1 for garnish)
Instructions

Muddle pepper and basil in honey syrup and lemon juice. Add rye and ice. Shake and double strain into a rocks glass. Float Cynar and garnish.

Yields Drink
Authenticity
Unknown
Creator
Joel Black
Source reference

http://barnotes.co/recipes/savory-smash

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • A pleasant, more subtle Bloody Mary alternative. Might lessen or forego the pepper part of the garnish next time, as it dominated the nose a bit much. — ★★★★
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For A Few Flowers More

1 oz Blended rum, Banks 5 Island
1 oz Orange juice
1 oz Grapefruit juice (white)
1⁄2 oz Lemon juice
1⁄2 oz Lime juice
1⁄2 oz Falernum, Velvet Falernum
Instructions

Shake, strain, up.

Notes

Riff on Gerald Murphy's Juice of a Few Flowers made for brunch service.

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
  • a tad tart, maybe up the falernum or split with cinnamon syrup
  • Not bad, but a little sour. I used Flor de Cana 4 yr and pink grapefruit. Maybe a sweeter rum? White grapefruit would be even more acidic, so I dunno... I'll keep fiddling...
  • More three dimensional than the original. Great for brunches.
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Frenchman Street

1 rinse Absinthe
1 pn Sugar
2 lf Mint
1 oz Rye, Sazerac
1 oz Dark rum
1⁄2 oz Sweet vermouth, Carpano Antica Formula
2 ds Peychaud's Bitters
Instructions

In a pre-chilled Old-Fashioned glass, rinsed with absinthe, gently bruise mint with demerera sugar. Stir rye, rum, vermouth, Peychaud's with ice. Pour, savor, repeat.

Notes

Use Punt a Mes, lighter rum, or vary sugar to alter substantially.

History

Sazerac meet Mojito.

Yields Drink
Year
2014
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • This was a great drink! I made it without the sugar—mint was fab!
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lesliec commented on 9/15/2014:

I'm trying this tonight. But ... a 'dash' of sugar?
I guess I'll work it out!

jkim07 commented on 12/03/2021:

Correctomundo, Don, of coirse-
should read “STIR”
not “shake”

jkim07 commented on 12/03/2021:

Correctomundo, Don, of coirse-
should read “STIR”
not “shake”

Zachary Pearson commented on 12/05/2021:

Ok, quick question - so you're chilling an OF, rinsing it, lightly muddling mint and sugar (a pinch, not a dash perhaps) in the bottom. Then you're stirring everything else and straining it over the mint/sugar? I'd imagine this will lead to undissolved sugar in the bottom of the glass. If so, can I clarify the instructions to reflect this? Thanks, Zachary

Wry Grin

1 1⁄2 oz Rye
1⁄2 oz Fernet Branca
3⁄4 oz Simple syrup
3 wdg Lemon
8 lf Mint
1 spg Mint (as garnish)
Instructions

Muddle all ingredients and taste for balance between the sugar and lemon. Add simple or lemon as necessary. Add ice, shake briefly, and double strain into a double rocks glass with ice. Garnish with a generous mint sprig.

Notes

An accessible Fernet showcase.

Yields Drink
Authenticity
Authentic recipe
Creator
Sam Ross, Milk and Honey, New York City
Source reference

http://www.sdcitybeat.com/sandiego/blog-74-the-best-bartender-in-san-di…

Curator rating
Not yet rated
Average rating
4.5 stars
(15 ratings)
From other users
  • Similar to Norma Jean (bitter herbs/lemon/sweet). I might slightly prefer the Gin/Cynar combo, but this is quite tasty as well.
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  • Alcazer — Rye, Fernet Branca, Orange liqueur
  • Thin Mint Stinger — Cognac, Virgin Islands Rum, Branca Menta, White Crème de Menthe, Crème de Cacao

Sex Panther

1 1⁄2 oz Bourbon, Four Roses
1⁄4 oz Cynar
1⁄4 oz Virgin Islands Rum, Cruzan Blackstrap
1⁄4 oz Demerara syrup
2 ds Bitters, Angostura
1 twst Orange peel (flamed)
Instructions

In a mixing glass add everything but the peel. Add ice. Stir to chill and dilute. Strain over a single large ice cube. Flame the peel over it.

Yields Drink
Authenticity
Your original creation
Creator
feizal valli
collins bar
birmingham, alabama, usa
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
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Robbyfresh commented on 1/11/2017:

Had to try this just because of the name. I like it, though it seems like the Cynar gets lost. I gave it a 3, mainly because blackstrap always comes off a little odd to me.

Danagroni

1 1⁄4 oz Gin
1 oz Campari
1 oz Sweet vermouth, Carpano Punt e Mes
2 ds Bitters (Dead Rabbit Orinoco)
1 ds Bitters (Xocolatl Mole)
Instructions

Stir and strain into a rocks glass containing a large rock. Orange peel garnish.

Notes

I discovered the perfectly bitter Negroni variant to placate my wife with.

Picture of Danagroni
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4.5 stars
(9 ratings)
From other users
  • Subbed Bitter Truth Old Time Aromatic Bitters for the Dead Rabbit — ★★★★★
  • Good, but I still prefer the original — ★★★★
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brown is the new black

1⁄2 oz Virgin Islands Rum, Cruzan
1⁄2 oz Dark rum (Diplomático Reserva Exclusiva)
1⁄2 oz Averna
1⁄2 oz Bénédictine
1 Whole egg
2 oz Stout (Chocolate)
5 dr Bitters, Fee Brothers Whiskey Barrel Aged
Instructions

Dry shake rums, Averna, Benedictine, and egg, then shake with ice. Pour into glass containing 2 oz chocolate stout and top with bitters.

Yields Drink
Year
2012
Authenticity
Unknown
Creator
Frederic Yarm
Source reference

http://cocktailvirgin.blogspot.com/2012/01/brown-is-new-black.html

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Kentucky Red Head

2 oz Bourbon, Eagle Rare
1 oz Ginger liqueur, Domaine de Canton
1 oz Lemon juice
1⁄2 oz Simple syrup
3 ds Bitters, Angostura
Instructions

Combine ingredients in double old fashioned glass, add ice, shake, and pour contents back into glass

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rob Hanks
Curator rating
Not yet rated
Average rating
4.5 stars
(17 ratings)
From other users
  • It was lovely as is. — ★★★★★
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  • Last Caress — Rye, Walnut Liqueur, Lemon juice, Ginger syrup, Maple syrup
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  • The Crippled Creek — Bourbon, Lemon juice, Pomegranate molasses, Cane syrup, Dijon Mustard, Cucumber
efullerton commented on 2/02/2015:

I liked this quite a bit, the bourbon and ginger are a natural combination. I found it a bit tart as written though, I might pull back on the lemon juice a bit next time.

flickerdart commented on 2/18/2022:

Made with Evan Williams 2013 bourbon, King's Ginger, 2:1 gomme syrup, and Bitter Truth aromatic bitters. The tart and sweet are well balanced, but I wish the ginger would come through more. Next time I might swap the syrup for more ginger, or muddle a slice of ginger root.

OldFashionedCock commented on 12/06/2025:

Substituted Buffalo Trace Bourbon, 1/3 oz 2:1 Simple Syrup. Tried it with both 1 oz Lemon Juice and 3/4 oz Lemon Juice; definitely recommend reducing the Lemon Juice to 3/4 oz. Solid, but too much of an ordinary sour with 1 oz with the Lemon Juice overly asserting itself. Reducing the Lemon Juice allowed a lot more of the nuance of the Bourbon and spices to come through.

The Quintessential Statesman

2 oz Rye
1⁄2 oz Madeira
1⁄2 oz Chicory Liqueur
1 ds Lemon essence
1 ds Bitters, Bittermens Xocolatl Mole
Instructions

Shake with ice, strain, serve in cocktail glass.

Yields Drink
Authenticity
Unknown
Source reference

Southerly Restaurant, Mt. Pleasant, SC.

Curator rating
Not yet rated
Average rating
Not yet rated
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