Carlisle

1 3⁄4 oz Cognac
3⁄4 oz Dry vermouth, Dolin
1⁄2 oz Drambuie
1 ds Orange bitters, Regans' orange bitters
1 twst Lemon peel
Instructions

Add first four ingredients to a glass, express lemon peel and add along with ice. Stir and strain up without a garnish.

Notes

I use Tesseron's Composition as my house brandy for mixing.

History

Spring 2024 menu

Yields Drink
Year
2024
Authenticity
Your original creation
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Boomerang

1 oz Rye
1 oz Swedish Punsch
1 oz Dry vermouth
1 ds Bitters, Angostura (a heavy dash)
1⁄2 bsp Lemon juice (calls for a "dash")
Instructions

Sources say to shake and strain into a cocktail glass, but with the small amount of lemon juice, stirring rather than shaking is fine.

No garnish listed, but a lemon twist works well.

Notes

There is an earlier cocktail named Boomerang, published by Robert Vermiere in 1922 and by Carlo Beltramo in 1924 in Geneva, but it is an entirely different drink (gin, marashchino, dry and sweet vermouth, no Swedish punsch). 1932's The Green Cocktail Book (London) has a similar variation using equal parts gin, dry and sweet vermouth, a dash of Angostura, with no punsch.

In 1936 Frank Meier's Artistry of Mixing Drinks includes a Boomerang with Angostura and equal parts Scotch, dry vermouth, and punsch.

History

This is the most common version of the Boomerang, published in the Savoy Cocktail Book in 1930 and both The Cafe Royale Cocktail Book and UK Bartender's Guide in 1937.

Yields Drink
Year
1930
Authenticity
Authentic recipe
Source reference

Savoy Cocktail Book, 1930; The Cafe Royale Cocktail Book, 1937.

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4 stars
(2 ratings)
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Murcian Me

1 1⁄2 oz Gin (Bombay Sapphire Murcian Lemon)
1 oz Pacharan (Zoco)
3⁄4 oz Cassis
2 ds Cranberry bitters
1 pn Salt (Black Volcanic Rock Salt)
Instructions

Shake with ice and strain into a frozen coupe glass.

History

First cocktail using my new bottle of Bombay Murcian Lemon gin.

Yields Drink
Year
2024
Authenticity
Your original creation
Creator
Carl N.
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Average rating
4 stars
(1 rating)
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Shawn C commented on 6/25/2024:

Didn't have Sapphire's Murcian gin, but from reading reviews, subbed with Sapphire Bombay supplemented by a touch of ground white pepper. (Oddly, the reviews didn't emphasize the lemon peel component and showed less than is in Bombay Sapphire.) I had Atxa Pacharan and Massenez creme de Cassis. The Atxa has a distinctly star anise flavor rather than licorice/anise/fennel note, and that came through in the drink. It was a pleasant combination of currant, star anise, dark plum (sloe) and a slight peppery heat.

Galah (Okar)

1 1⁄2 oz Dark rum
1 1⁄2 oz Pineapple juice
3⁄4 oz Okar Island Bitter (25 mL, so a fat 3/4 oz)
1⁄2 oz Orgeat
1⁄2 oz Lime juice
1 lf Mint (garnish)
Instructions

Shake with ice, double strain into cocktail glass, garnish w/ mint leaf.

Notes

The version above is from the back of the Okar bottle, which uses a mint leaf garnish rather than lemon myrtle leaf (an Australian species) listed on the website. I have converted volumes to nearest ounce equivalents.

History

Created by Okar, Applewood Distillery, Gumeracha, Australia. This is a riff on the Jungle Bird using Okar Island Bitter in place of Campari. (There are various completely different cocktails named Galah out there.)

The galah is a pink and gray cockatoo native to Australia, and in Australian slang, galah can refer to a fool or clown.

Yields Drink
Authenticity
Authentic recipe
Creator
Okar website published April, 2020. Individual not specified.
Source reference

https://okar.com.au/blogs/okar-cocktails/the-galah

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4 stars
(1 rating)
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  • Bermuda Swizzle — Rum, Falernum, Bitters, Lime juice, Pineapple juice, Simple syrup, Pineapple
  • Alpine Bird — Demerara Rum, Braulio, Pineapple juice, Demerara syrup, Lime juice
  • Wipeout — Overproof rum, Navy strength rum, Virgin Islands Rum, Pineapple juice, Coffee, Demerara syrup, Lemon juice
  • Ornithologist — Blanco tequila, Suze, Falernum, Mezcal, Pineapple juice, Lime juice, Mint
  • Brain Damage — Overproof rum, Amaro Lucano, Pineapple juice, Grapefruit juice, Iced Coffee, Honey syrup, Kosher Salt, Grapefruit peel, Pineapple

Seersuckerpunch

7 sli Cucumber (1 as garnish)
1 pn Salt
1⁄4 t Malic acid (scant 1/4 tsp)
1 oz Jamaican rum, Wray & Nephew
3⁄4 oz Nicaraguan Rum, Flor de Caña Extra Dry
1⁄2 oz Apple juice
3⁄4 oz Simple syrup (basil-infused; see Notes)
1 spg Basil (as garnish)
Instructions

Muddle 6 slices cucumber with salt and malic acid. Shake with liquid ingredients and ice. Fine strain and carbonate. Serve up with a garnish of a basil sprig stuck into a cucumber slice.

Notes

Notes: Basil syrup: Heat 1/2 c. sugar and 1/2 c. water with 10-12 basil leaves until simmering, stirring to dissolve the sugar. Cut heat and let steep 30 minutes. Strain.
Would probably work on the rocks, as well as batched for a summer party.

History

Winner of the Reddit Original Cocktail Competition - June 2024: Cucumber & Basil.

Picture of Seersuckerpunch
Craig Eliason
Yields Drink
Year
2024
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Source reference

https://www.reddit.com/r/cocktails/comments/1d5ehii/original_cocktail_c…

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From other users
  • Garden freshness, tart apple. Close to a gin and tonic in effect. Absolutely love the aroma of the empty glass with garnish.
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  • Comfortably Plum — Bourbon, Shochu, Umeshu, Bitters, Simple syrup, Orange peel, Salt
  • Impeachmint — Bourbon, Sweet vermouth, Peach liqueur, Tea liqueur, Simple syrup, Peach, Mint
  • Fig and Walnut Julep — Bourbon, Elderflower liqueur, Tawny port, Fig, Lime juice, Simple syrup, Mint
  • Pear Collins — Bourbon, Falernum, Bitters, Pear juice, Lemon juice, Simple syrup, CioCiaro

Old Mate

1 oz Rye (~100 proof range)
1 oz Okar Island Bitter
1 oz Dry vermouth, Carpano Dry (or other quality dry vermouth)
1 twst Lemon peel
Instructions

Stir with ice, strain into chilled cocktail glass, express peel into glass, garnish.

Notes

I have used Rittenhouse and Wild Turkey 101 Rye for this and it has been well received by family. Another dry vermouth would do, but I like the profile of Carpano Dry for this.

The Okar Island Bitter is probably closest to Select Aperitivo in its overall bitter/sweet profile and balance. The differences are that the Okar doesn't have the clear vibrant red color of the Select, and it has a subtle mint and red berry while Select has more rhubarb flavor.

History

Simple riff on the Old Pal, with a nod to the unique flavors of the Australian Okar Island Bitter.

I ran the name past Steve Roennfeldt to make sure it wouldn't come off as cringe-worthy Down Under, and he approved.

Yields Drink
Year
2024
Authenticity
Your original creation
Creator
Shawn C., Fresno, CA
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Not yet rated
Average rating
4 stars
(3 ratings)
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Kentucky Mule

2 oz Bourbon
1⁄2 oz Lime juice (or just a squeeze from a lime wedge)
4 oz Ginger beer (approximate volume to top)
1 spg Mint (optional garnish)
Instructions

Add bourbon and lime juice to mule mug or other serving glass. Add ice, top with ginger beer. Garnish with mint sprigs (optional.)

Notes

Some recipes call for just a squeeze of lime juice from a lime wedge that then becomes a garnish. A full 1/2 ounce of lime juice can be somewhat bitter and some recipes call for a little simple syrup, presumably to balance. Some other versions employ ginger syrup and club soda in place of ginger beer.

History

It is unclear exactly when the Kentucky Mule was created (or by whom) but it is a natural extension of the 1941 Moscow mule. The recipe provided here is the most common one today, which combines the mint sprig element from a julep.

Yields Drink
Authenticity
Authentic recipe
Creator
Unknown
Source reference

https://www.liquor.com/recipes/kentucky-mule/

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Hanzo Steel

1 oz Shochu, Beni Otome Sesame Shochu
3⁄4 oz Reposado Tequila, Siete Leguas Reposado
1⁄4 oz Aquavit, Svol Swedish-Style
1⁄2 oz Meyer Lemon Aperitif, Le Moné
1⁄2 oz Yuzu juice (Yuzuco super juice)
1⁄2 oz Simple syrup
Instructions

Shake, strain over a big rock in a DOF, black sesame salt half rim garnish.

History

Reworking of a drink I made long ago.

Yields Drink
Year
2024
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
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  • Zombie (Aku Aku) — Jamaican rum, Gold rum, Overproof rum, Bitters, Pastis, Orange Curaçao, Falernum, Ice, Grapefruit juice, Lime juice, Cinnamon syrup, Grenadine
  • Scorpion (Luau) — Gold rum, Gin, Brandy, Crushed ice, Orange juice, Lime juice, Orgeat, Simple syrup
  • Honey Fitz — Guatemalan rum, Peychaud's Bitters, Honey syrup, Grapefruit juice
  • Grapefruit Blossom — Light rum, Maraschino Liqueur, Grapefruit juice
  • Midnight Snack (Angostura) — Rye, Ginger liqueur, Bitters, Demerara syrup, Lemon juice, Egg white, Nutmeg

Stone Fruit Sour (Jeffrey Morgenthaler)

1 1⁄2 oz Bourbon (Evan Williams Bottled-in-Bond)
1 bsp Apricot liqueur
3⁄4 oz Lemon juice
3⁄4 oz Rich simple syrup 2:1
1⁄2 oz Egg white
Instructions

1. In a cocktail shaker, add all ingredients
2. Dry shake (without ice)
3. Wet shake (with ice) for 10-12 seconds
4. Double strain into an Irish coffee glass

History

From Pacific Standard, Portland Oregon

Picture of Stone Fruit Sour (Jeffrey Morgenthaler)
Yields Drink
Authenticity
Authentic recipe
Creator
Jeffrey Morgenthaler, Pacific Standard, Portland, Oregon
Source reference

https://youtu.be/umaM_Zbhz0o

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  • One Night — Speyside Scotch, Allspice Dram, Bitters, Lemon juice, Simple syrup, Egg white, Violet water
  • Starfish & Coffee — Bourbon, Aperol, Coffee Pecan Bitters, Lemon juice, Egg white, Blackberry preserves, Star anise, Grade B maple syrup
  • The Crippled Creek — Bourbon, Lemon juice, Pomegranate molasses, Cane syrup, Dijon Mustard, Cucumber
  • War Cobra — Bourbon, Reposado Tequila, Triple sec, Cardamom bitters, Absinthe, Demerara syrup, Lemon juice
  • Stache — Rye, Pear liqueur, Bitters, Lemon juice, Cinnamon syrup, Egg white

Yakima

2 oz Apple brandy
3⁄4 oz Ramazzotti
1⁄4 oz Bigallet China-China
1 sli Apple (garnish)
Instructions

Stir, strain, up. Cut a slit in the apple slice and place it on the glass at a jaunty angle.

Notes

A sprightly but sophisticated apple drink that captures the essence of a tart slice on a hot day. Can add Angostura for an earthier drink, but I find the recipe as-is more delicious.

Picture of Yakima
© 2024 Natalie Weizenbaum
Yields Drink
Year
2024
Authenticity
Your original creation
Creator
Natalie Weizenbaum, Seattle, WA, USA
Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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  • The Briar Patch — Apple brandy, Rye, Sweet vermouth, Celery bitters, Cynar, Rhubarb bitters
Shawn C commented on 6/13/2024:

Sweet and potent, about 88 proof before ice dilution if Laird's Bottled-in-bond is used, pretty hot! Perhaps something like an 80 proof Calvados or 86 proof St. George apple brandy would work better to mellow the heat? Pleasant flavors with root beer/anise from the Ramazzotti and the orange components of the Bigallet.

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