The Wet Dream

1 oz Gin, Plymouth
1⁄2 oz Crème Yvette
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Triple sec, Cointreau
3⁄4 oz Lemon juice
1⁄2 oz Egg white
6 ds Peychaud's Bitters
Instructions

Hard long dry shake
Add ice, shake
Serve up, drizzled Peychaud's on top

Notes

Dry shake with a coil to achieve maximum texture.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
E Ryan Simmons, Plonk Wine, Missoula, MT, USA
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Have to try with the egg white
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bvankammen commented on 3/05/2016:

Complex, aesthetically pleasing.  Balance is good too.

The Mourning Cadáver

1 1⁄2 oz Mezcal (Vida)
1⁄2 oz Aromatized wine, Cocchi Americano
1⁄2 oz Lemon juice
1⁄4 oz Orgeat (housemade)
1 rinse Herbal liqueur, Pernod
Instructions

Rinse coupe with pernod. Combine other ingredients and shake. Double strain into rinsed coupe. Lemon peel.

Notes

Original cocktail inspired by Corpse Reviver #2

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Ryan, The Whale Wins, Seattle, WA, USA
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • More a 3.5 .. very nice.
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Williwaw Swizzle

1 1⁄2 oz Genepy, Dolin Genepy des Alpes
1 oz Gin, Voyager
1⁄2 oz Lime juice
1⁄2 oz Pineapple juice
1⁄2 oz Falernum
Instructions

Build in collin's glass. Fill with crushed ice. Swizzle until glass frosts. Serve with pickled pineapple.

Notes

This site does not recognize Dolin Genepy Des Alpes. Use homemade falernum!

Williwaw Swizzle
3/25/14 hefeweizjohn
Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Ryan, The Whale Wins, Seattle, WA, USA
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Good but a touch on the sweet side for me. I made this with navy strength Plymouth. Maybe next time I will increase the lime to ¾.
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  • TimeSet — Gin, Herbal liqueur, Peychaud's Bitters, Pineapple juice

Amore Sporco

1 oz Rye, Bulleit
1 oz Aperol
1 oz Herbal liqueur, Yellow Chartreuse
3 ds Overproof rum (Lapsang Tinture)
1 twst Orange peel (flamed, as garnish)
Instructions

Stir, strain, straight up, coupe, garnish with flaming orange peel

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Dayri, Bookstore Bar, Seattle, WA
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Zachary Pearson commented on 3/24/2014:

Dayri,

Can you tell us more about the tincture? Is it a rum base and bittered?

Thanks,

Zachary

Boulevard des Rêves

1 1⁄2 oz Bourbon, George T. Stagg
1 oz Sweet vermouth, Carpano Antica Formula
1 oz Campari
1⁄4 oz Rum, Smith & Cross
Instructions

Combine the first 3 ingredients with ice, stir and strain into a chilled coupe. Float Smith and Cross onto the surface of the drink. Lemon peel garnish.

Yields Drink
Authenticity
Unknown
Creator
Christopher Day, Honeycut, Los Angeles & Chuck Taggart
Source reference

http://looka.gumbopages.com/2011/03/11/the-boulevardier-cocktail/

Curator rating
Not yet rated
Average rating
4.5 stars
(29 ratings)
From other users
  • I like boozy cocktails - this is very boozy. I might try with something above 100 proof but less than the Stagg I have which is 132. That plus the S+C, it packs a wallop.
  • Like a Boulevardier. Rum float doesn't add much that I can tell.
  • perhaps more rum
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jaba commented on 4/29/2015:

Made this tonight with Old Grand Dad 114 because that's the highest-proof bourbon I have. Love it!

Two from L.A.

2 oz Cynar
1 oz Gin, Beefeater (No. 3)
1⁄2 oz Herbal liqueur, Green Chartreuse
2 ds Orange bitters, Regans' orange bitters
1 Egg white
1 twst Orange peel (as garnish)
Instructions

Dry shake then shake with ice. Strain into a rocks glass and garnish with an orange twist.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Greg Rossi/Clio
Source reference

http://forums.egullet.org/topic/90695-cynar/?p=1957874

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
From other users
  • Yet to Try
  • Made with Whitley Neil and Aquafina. Grapefruit nose. Nice flavors but a bit too sweet in the aftertaste for me.
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East Coast Tommy Margarita

2 oz Tequila
1 oz Lime juice
3⁄4 oz Agave syrup (equal parts agave nectar and water)
1 ds Bitters, Angostura
Instructions

Shake ingredients with ice and strain into a coupe. Garnish with lime (optional).

Notes

This take on Tommy's Margarita -- which is a margarita that replaces triple sec with the more subtle agave nectar -- simply adds a touch of Angostura bitters to the mix. It seems like a minor modification, but a little bitters goes a long way.

Yields Drink
Authenticity
Authentic recipe
Creator
Jackson Cannon of the Hawthorne, Boston
Source reference

OFF DUTY -Kevin Sintumuang. Wall Street Journal. (Eastern Edition). New York, N.Y.:Jun 30, 2012. p. D.1

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Zachary Pearson commented on 3/23/2014:

I was discussing this idea of subbing Cointreau for agave syrup with a friend the other night, and I just don't understand the appeal - it's a tequila sour, which is fine and all that, but it's not a Margarita.

Thanks,

Zachary

Dan commented on 3/24/2014:

I agree. I'm all for Jackson Cannon and what he has done for cocktails in the Kendall Square area of Boston, but this steps far enough away from a Margarita as to be a different drink. I Margarita is about the interplay of the pepper of the blanco, the fruit of the triple sec, and the sweet/sour balance of the liqueur and lime. Plus salt of course.

yarm commented on 12/24/2021:

All Jackson did was add bitters. If there is a person to point fingers at, it's Tommy Bermujo who invented what is known now as Tommy's Margarita circa 1987/88 at his family's Mexican restaurant outside of San Francisco that was one of the first American spots to feature high quality tequilas. Tommy's goal was to showcase the beauty of craft agave distillates instead of hide them under an orange liqueur. This was back in an era when horrid mixto tequilas were the norm on bar shelves across the states.

noksagt commented on 12/25/2021:

Fred, you are usually bang-on with your history…but I thought this was a Julio Bermejo drink (named for the restaurant and his father).

The Paul Clifford

2 oz Rum, Flor de Caña 7
1⁄4 oz Ginger
1 wdg Orange
1 wdg Lime
3 oz Ginger beer
Yields Drink
Authenticity
Authentic recipe
Creator
Peche Restaurant in New Orleans
Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails
lesliec commented on 3/23/2014:

Ginger what? Juice, syrup, liqueur ... ?

The Hemingway

2 oz Gin, Citadelle
1⁄2 oz Maraschino Liqueur
3 oz Grapefruit juice
1 sli Lime
Yields Drink
Authenticity
Authentic recipe
Creator
Peche Restaurant
Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
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Third Ward Zombie

1 oz Rum, Barbancourt
1 oz Rum, Gosling's
1 oz Walnut Liqueur, Nocello (Similar to Frangelico)
3 oz Pineapple juice
1 oz Lime juice
Yields Drink
Authenticity
Authentic recipe
Creator
Peche
Source reference

Peche restaurant New Orleans

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Zachary Pearson commented on 3/22/2014:

Could you give us an idea of how to make the drink (and your other entry)?

Thanks,

Zachary

drjones commented on 9/05/2024:

I made it with Barbancourt 8, Hamilton 86 in place of Goslings, Homemade Nocino, canned TJ's Pineapple juice & fresh squeezed lime juice. In the shaker tin before ice was a little underwhelmed on the flavor so I decided to shake with one small ice cube and pour over medium ice. The right call for this drink for me, retaining the concentrated flavors & giving it a longer shelf life unwatered down.

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