Agave Pina

1 1⁄2 oz Tequila (100% Agave)
2 oz Pineapple juice (Fresh if possible)
1⁄2 oz Agave syrup
2 sli Jalapeño
2 lf Sage
1⁄2 Lime
1 spl Club soda (Optional)
Instructions

Squeeze lime into cocktail shaker and add other ingredients. Muddle sage leaves and peppers to release the flavors. Shake well over ice and strain into a cocktail glass.

Notes

Optional variation: Pour into a tall, skinny Collins glass over ice and top with soda to taste.

Yields Drink
Authenticity
Authentic recipe
Creator
Amy Stewart
Source reference

The Drunken Botanist

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
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  • Luke's Punch — Elderflower liqueur, Light rum, Blue Curaçao, Pineapple juice, Club soda, Lime juice, Lime peel
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Stew's Sideyard Punch

2 oz Spiced Rum
1⁄4 oz Maraschino Liqueur
1⁄4 oz Coffee liqueur
1⁄4 oz Allspice Dram
1 oz Pineapple juice
3⁄4 oz Lime juice
1⁄2 oz Guava juice (nectar)
1 ds Bitters, Angostura
Instructions

Shake and strain into a large vessel containing ice. If batching for 50 or so drinks, reduce the lime by 25%.

Picture of Stew's Sideyard Punch
Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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  • Pacquiao's Punch — Spiced Rum, Ginger liqueur, Bitters, Lemon bitters, Pineapple juice, Lemon juice, Demerara syrup
  • Wicked Wahine — Spiced Rum, Falernum, Peychaud's Bitters, Lemon juice, Lime juice, Passion fruit syrup, Grenadine
  • Elusive Dreams — Pineapple rum, Light rum, Crème de Banane, Pineapple juice, Lime juice, Cinnamon syrup, Pineapple, Orchid
  • Missionary Man — Pineapple rum, Lime juice, Chinese five spice syrup, Lime

Everybody's Irish

2 oz Irish whiskey
1 T Green Crème de Menthe
1 T Herbal liqueur, Green Chartreuse
1 Olive
Instructions

1. Pour ingredients into a cocktail shaker with ice cubes
2. shake well
3. Strain into a chilled cocktail glass
4. Garnish with Olive

Yields Drink
Year
2014
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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  • Hotel D'Alsace — Irish whiskey, Triple sec, Bénédictine, Rosemary
  • Aul Man — Irish whiskey, Bitter Truth EXR, Lime juice, Ginger-Honey Syrup, Lime peel, Candied ginger
  • Brainstorm — Irish whiskey, Dry vermouth, Bénédictine, Orange peel

John Daly

2 oz Gin
3⁄4 oz Lemon juice
3⁄4 oz Simple syrup
2 oz Tea (chilled)
1 twst Lemon peel (long, as garnish)
Instructions

Shake first three ingredients and strain over ice in a Collins glass. Layer the black tea above this mix and allow your guest to stir it in with a straw. Garnish.

Notes

An alcoholic version of the Arnold Palmer, usually made with vodka, sometimes sweet tea vodka, and given to many variations.

Yields Drink
Authenticity
Authentic recipe
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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  • Wrongo Starr — Gin, Green Crème de Menthe, Aztec Chocolate bitters, Citron liqueur, Orange juice, Sherry vinegar
  • Blood Sage — Gin, Lime juice, Simple syrup, Egg white, Blood orange, Sage
  • Sun-kissed — Gin, Aperol, Lemon juice, Crème de Pamplemousse, Simple syrup
  • No Ka Oi — Gin, Passion fruit puree, Lime juice, Honey syrup, Egg white, Thai Basil
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Elision

3⁄4 oz Batavia Arrack, Van Oosten
3⁄4 oz Virgin Islands Rum, Pusser's
3⁄4 oz Passion fruit syrup
3⁄4 oz Lime juice
3⁄4 oz Orange juice
1⁄2 oz Strega
Instructions

Shake, strain, rocks, garnish wildly.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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  • Eulogy — Batavia Arrack, Falernum, Strega, Lime juice
  • Eye for an Eye — Rum, Batavia Arrack, Hibiscus Liqueur, Coffee liqueur, Amargo-Vallet, Lime juice, Passion fruit syrup, Lime peel
  • Frosty Dawn — Light rum, Falernum, Maraschino Liqueur, Orange juice
  • Lusted Road — Demerara Rum, Maraschino Liqueur, Bitters, Grapefruit juice, Ginger-Honey Syrup

Pendennis Sour

1 1⁄2 oz Gin, Plymouth
1⁄2 oz Apricot eau-de-vie, Blume Marillen
3⁄4 oz Lemon juice
3⁄4 oz Simple syrup
1 dr Orange flower water
1⁄2 oz Egg white (optional)
Instructions

(Dry shake and) shake, strain, up.

Notes

A riff on the Pendennis Cocktail [sic]. Capillaire syrup, if you can make it or find it, can be substituted for the simple syrup and orange flower water combo.

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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  • Blood Sage — Gin, Lime juice, Simple syrup, Egg white, Blood orange, Sage
  • Black Bowtie Gimlet — Gin, Bitters, Lime juice, Simple syrup, Squid ink, Salt Solution
  • Christmas Apricot — Gin, Absinthe, Simple syrup, Lime juice, Rhubarb, Mint
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Smart

1 1⁄2 oz Armagnac, Tariquet Bas Armagnac VS
1 oz Umeshu, Kamoizumi Ume Shu
1⁄2 oz Aperol
1 bsp Grapefruit juice
1 twst Orange peel (as garnish)
Instructions

Stir, strain, up, twist.

Notes

An inventive take on the pairing of Armagnac and plums.

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
3.5 stars
(2 ratings)
From other users
  • Unique flavor combo unlike any of its ingredients. A little anemic - I added some Bittermen’s hopped grapefruit bitters to amp it up. A splash of St. Germain could kick this to greatness.
  • I used a relatively strong tasting umeshu and it kind of clobbered the brandy. I'll definitely do this again.
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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
Not yet rated
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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.

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