The Powder Alarm

1 oz Rum, Smith & Cross
1 oz Coffee (Cold brew concentrate)
1⁄2 oz Overproof rum, Plantation O.F.T.D.
1⁄2 oz Madeira, Blandy's (Bual 10-year "medium rich")
6 oz Porter beer (Bell's, Tadcaster, or Left Hand rec'd)
Instructions

Drop everything but the beer into a pint glass, stein, or the muzzle your club-butt fowling piece. Pour in the ale with vigor. One quick stir, then enjoy.

Notes

I used Bell’s porter and Trader Joe’s French Roast coffee concentrate. I get distinct cinnamon notes from this. Feel free to adjust the coffee upward as much as necessary. If you can handle it, the drink can, too.

History

“Rattle Skull” variation commemorating the September 1, 1774 Massachusetts militia muster that amounted to a practice-run for the first battles of the American Revolution the following April. Drink up, and keep your powder dry.

Yields Drink
Year
2023
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Rudolph's Nose

1 1⁄2 oz Mezcal (not too smoky. I used Bozal Espadin-Barril.)
1⁄2 oz Maraschino Liqueur, Luxardo
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Swedish Punsch, Kronan
1⁄2 oz Hibiscus syrup
3⁄4 oz Lemon
Instructions

Shake, strain, up.

Yields Drink
Year
2022
Authenticity
Your original creation
Creator
myself
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Turkish Delight Negroni

1 oz Gin, Uncle Val's Botanical
1 oz Campari
3⁄4 oz Aromatized wine, Cocchi Vermouth di Torino (Infused with Earl Grey Creme)
1⁄8 oz Crème de Cacao, Giffard
2 ds Cardamom bitters
2 ds Rose water
1 twst Lemon peel (as garnish)
Instructions

Combine in mixing tin, stir 30-40 rotations, strain onto big rock in DOF and garnish with a lemon twist.

Vermouth Infusion: combine 1/3 cup of earl grey Creme tea per 750 ml of Cocchi VDT, agitate and let infuse for 1 hour, then strain.

Notes

A Negroni riff that takes classic Turkish Delight flavors such as bergamot, rose water and cardamom and serves them in a perfumed ensemble.

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Elias Gale, Bantam Tavern, Portland, OR
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • Nice! Be careful not to add too much creme de cacao, or it will be too sweet. I might even double the cardamon and rose water trace amounts, because they are a little too subtle to taste.
  • Use 18::21 Earl Grey bitters rather than infusion.
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Fire of Love

3⁄4 oz Jamaican rum, Wray & Nephew Overproof
3⁄4 oz Cachaça, Novo Fogo (Tanager)
1 1⁄2 oz Pineapple juice
3⁄4 oz Amaro, dell'Etna
1⁄2 oz Lime juice
1⁄2 oz Grenadine
1 bsp Amaro, Cappelletti Sfumato Rabarbaro
Instructions

Combine ingredients in shaker tin and shake with ice, strain into Collins glass rimmed with lava salt and garnish with a pineapple frond and a flaming crouton in a lime husk.

Notes

Jungle bird variation utilizing rhubarb forward amari.

History

Named after the documentary which features Mt Etna, where Amaro dell’Etna is from.

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Elias Gale, Bantam Tavern, Portland, OR
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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  • Scarlet Macaw — Jamaican rum, Dark rum, Campari, Crème de Banane, Pineapple, Lime, Simple syrup, Molasses syrup
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Shawn C commented on 1/08/2024:

Very nice Tiki drink. The notes should probably describe what a "flaming crouton" in a lime husk is. A flaming crouton is a crouton that has been placed in a lime husk, etc., and the crouton soaked in lemon extract (I used a dropper to saturate a crouton). The extract has an extremely high alcohol content, with lemon oil dissolved in it. When the crouton is lit it will have a blue glow from the alcohol close around the bread cube, but with a long yellow flame extending upward. The yellow flame is from the burning lemon oil. As a bonus, sprinkle some cinnamon powder over the flame to provide sparks.

Fig and Walnut Julep

2 oz Bourbon, Four Roses
3⁄4 oz Elderflower liqueur, St. Germain
1⁄2 oz Lime juice
1⁄4 oz Tawny port, Taylor
1⁄4 oz Simple syrup
2 oz Fig (Black Misson Figs)
3 lf Mint
Instructions

Using a mixing glass (Boston) or a 2 piece shaker, combine Black Mission Figs, Taylor Fine Tawney Port, Simple Syrup, and Fresh Lime Juice and muddle into a nice paste. Add 3 Fresh Mint Leaves, Bourbon, and St. Germain Elderflower Liquor. Add Ice and shake vigorously for about 8 – 10 seconds so the ingredients can infuse. Strain contents over ice in an Old Fashion Glass or Rocks Glass. Cut a Fig in half and make two nice slices about 1/4 inch thick from it and garnish cocktail. Grate some Walnut over drink and add a Mint Sprig

Yields Drink
Authenticity
Authentic recipe
Creator
Fig and Olive, NYC
Source reference

Personally had at Fig and Olive, NYC. Recipe: https://www.eatdrinkoc.com/fig-and-walnut-julep-recipe/

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Matador

2⁄3 oz Curaçao
2⁄3 oz Dry vermouth
2⁄3 oz Blanco tequila
Instructions

Shake with ice. Stain into cocktail glass.

Yields Drink
Year
1937
Authenticity
Authentic recipe
Creator
W.J. Tarling
Source reference

Cafe Royal Cocktail Book 1937 page 134

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Good & balanced entry-level tequila drink. May appeal to people who don't drink tequila very often.
  • There are seemingly a diverse collection of cocktails with the name 'Matador' and as I was attempting to figure out the history and decipher where each come from, I at least wanted to include what appears to be the first iteration.
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The Revenant

1 1⁄4 oz Cognac
1⁄2 oz Virgin Islands Rum, Cruzan Blackstrap
1⁄2 oz Grapefruit liqueur, Giffard
1⁄2 oz Ramazzotti
1 twst Orange peel (Expressed and discarded)
Instructions

Combine in mixing glass with ice, stir, and serve in cocktail glassware of choice. Express orange peel over drink and discard.

Yields Drink
Authenticity
Authentic recipe
Creator
Shae Minnillo, Maison Premiere | Brooklyn, NY
Source reference

https://punchdrink.com/recipes/the-revenant/

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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The Devil's Gondolier

1 1⁄2 oz Bourbon
1 oz Select Aperitivo
1 oz Maurin Quina
1 twst Grapefruit peel (expressed, and optionally as garnish)
1 Brandied cherry (as garnish)
Instructions

Stir ingredients with ice, strain into chilled Nick & Nora/cocktail glass or over a large cube in a rocks glass. Express a red grapefruit peel. Garnish with brandied cherry (and grapefruit peel if desired.)

Notes

Strikingly red, almost candy apple. I have used Buffalo Trace and Evan Williams for this, nothing fancy is required. The specific combination of Select and Maurin Quina distinguishes this cocktail.

History

This concoction is a riff on the Boulevardier, with the name being a nod to Select's Venetian origins, canals vs. boulevards. Select has some parallels to Campari, and I have found that Select has a synergy with wine based cherry aperitif Maurin Quina. The latter stands in for vermouth here, taking the Boulevardier form in a new direction. Maurin Quina has historically used a devil theme in advertising, acknowledged here as the Devil's Gondolier.

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Shawn C., Fresno, California
Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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Shawn C commented on 2/15/2024:

Update: I tried a wheated bourbon (Larceny) for this tonight, and this was even better than what I remember with Buffalo Trace or Evan Williams. It was an even smoother libation this way, so that is what I will recommend going forward. The vibrant candy apple red of this cocktail makes for a good Valentine's Day beverage.

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