Lincoln's Peach

1 1⁄2 oz Islay Scotch, Laphroaig 10
1 oz Calvados
1 oz Peach liqueur
1 oz Lemon juice
3⁄4 oz Maple syrup
2 oz Tea, Lapsang Souchong (2-3 oz, chilled)
1 Peach
2 dr Vanilla extract
Instructions

Chop half the peach into cubes for muddling and slice the other half for garnish. Muddle the peach in maple and vanilla, add other liquids and shake with five cubes, dump, top with more ice, garnish with peach slices, serve with straw.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Gabriella Mlynarczyk, ink, LA, CA.
Source reference

http://www.lalovingcup.com/issue-no-025-my-heart-belongs-to-daddy-fathe…

Curator rating
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Average rating
Not yet rated
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Peat-er & the Wolf

2 oz Islay Scotch, Laphroaig 10
1⁄2 oz Allspice Dram, St. Elizabeth
1 oz Lime juice
1 oz Ginger syrup
2 oz Ale, Theakston Old Peculier (or Newcastle Brown Ale, to top)
1 Candied ginger (as garnish)
Instructions

Shake for 30 seconds, strain over rocks in a highball, top with brown ale, garnish with candied ginger.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Gabriella Mlynarczyk, ink, LA, CA.
Source reference

http://www.lalovingcup.com/issue-no-025-my-heart-belongs-to-daddy-fathe…

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Well crafted, enjoyable though of course a taste for peaty scotch and dark beer is a prerequisite. I like how the strong flavors peek out from under the beer.
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Harvard Cooler

2 oz Apple brandy
3⁄4 oz Lemon juice (or lime juice)
1⁄2 oz Simple syrup
2 oz Club soda
Instructions

Shake, strain over ice in a highball, top with soda, optionally garnish with a citrus twist or wedge.

Yields Drink
Authenticity
Authentic recipe
Source reference

http://bit.ly/15CvbWa

Curator rating
Not yet rated
Average rating
Not yet rated
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  • Peter Buck — Bourbon, Apple brandy, Bitters, Soda water, Ginger-Honey Syrup, Lemon juice, Peach preserves
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  • Barrittster — Apple brandy, Campari, Aperol, Ginger beer, Lemon juice, Lemon peel

The Onset

1 oz Genever, Bols
1 oz Gran Classico
1 oz Bianco Vermouth, Dolin
1 twst Grapefruit peel (as garnish)
Instructions

Stir with ice and strain into a rocks glass. Twist a grapefruit peel over the top.

Yields Drink
Authenticity
Authentic recipe
Creator
Will Thomson, Drink, Boston
Source reference

http://cocktailvirgin.blogspot.com/2012/07/the-onset.html

Curator rating
Not yet rated
Average rating
4.5 stars
(13 ratings)
From other users
  • A delicious negroni variation, malty, slightly bitter, sweet. Found it even more accessible. — ★★★★★
  • A great light-tasting slightly sweet cocktail. Used Lillet blanc for the vermouth. This cocktail works well with up to 1.5 oz Bols Genever. I prefer at least 1.25 oz Genever. Rate 4.5
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jaba commented on 7/25/2014:

This was great. Close enough to a negroni to be delicious, but different enough to be a surprise.

Mixin In Ansley commented on 4/01/2025:

Agree with Jaba above. The riff is there, but it’s not a copy. Bracing, more assertive. Delicious.

Nuestra Casa

1 1⁄2 oz Gin, Oxley
1⁄2 oz Pear liqueur
1⁄2 oz Lime juice
1⁄4 oz Allspice Dram, St. Elizabeth
3 oz Tonic water, Fever Tree
1 wdg Orange (as garnish)
Instructions

Combine, stir over rocks, top with tonic, garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Caitlin Doonan, Toro, NYC.
Source reference

http://www.saveur.com/article/recipes/nuestra-casa-fall-gin-and-tonic

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
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Los Gintonic

1 1⁄2 oz Gin (navy strength)
1⁄2 oz Dry vermouth
3 oz Bitter lemon soda
1 twst Lemon peel (as garnish)
Instructions

Shake gin and dry vermouth, strain over crushed ice in a rocks glass, top with bitter lemon, garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Aragona, Seattle, WA.
Source reference

http://www.saveur.com/article/recipes/los-gintonic-cocktail

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Bit sweet, but decent.
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The Pretty Tony

1 1⁄2 oz Gin (navy strength)
1⁄2 Lime
10 ds Bitters, Angostura
2 oz Tonic water
Instructions

Pour gin over ice in a rocks glass, squeeze in lime, top with bitters and tonic.

Yields Drink
Authenticity
Authentic recipe
Creator
Wingtip, San Francisco, CA.
Source reference

http://www.saveur.com/article/recipes/the-pretty-tony-gin-and-tonic-coc…

Curator rating
Not yet rated
Average rating
2.5 stars
(4 ratings)
From other users
  • This needs work. Maybe too much ango and I usually love ango.
  • MUST TRY
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Beton

2 oz Becherovka
4 oz Tonic water
1 wdg Lemon
Instructions

Pour Becherovka over ice in a Collins, squeeze in lemon wedge, top with tonic.

Notes

Traditional Czech way of serving Becherovka. The name is a portmanteau of Becherovka and tonic, and also means "cement" in Czech.

Yields Drink
Authenticity
Unknown
Source reference

http://www.saveur.com/article/Recipes/Beton

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • I think of Becherovka having "winter" flavors, and the citrus and tonic being pretty summery, so there's a kind of oddness to this drink. Worthy as a change-up to a G&T.
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Big Jilm commented on 12/20/2014:

I like an ounce of vodka in there too, punches it up nicely.

Tribe of the Horned Heart

1 1⁄2 oz Islay Scotch
1⁄2 oz Kirschwasser
1 oz Lime juice
3⁄8 oz Vanilla syrup
3⁄8 oz Falernum, Velvet Falernum
2 oz Soda water
Instructions

Shake, strain over rocks and soda, top with another splash of soda.

Notes

Originally called A Farewell to Islay.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Used 1/2 oz lime juice instead of 1
  • Liked this better than I thought I would, but had a little Cepacol flavor in the finish. Lengthening it with twice the soda is still good.
  • Spicy, smoky, tart, effervescent, lingering spice complexity.
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Dan commented on 6/13/2014:

The vanilla syrup terrifies me. I need to face my fears.

DrunkLab commented on 6/17/2014:

I never saw much need for vanilla syrup (with so many other ingredients, including most brown spirits, having strong vanilla flavors already) but after working with it in my bar I have to admit it has its uses, particularly when paired with white spirits that don't usually get the barrel treatment (kirsch here, but also genever).

This drink was inspired by a sour from Momofuku Ssam Bar that mixes Smith & Cross with a touch of Laphroaig and a house-made vanilla-clove syrup.

laerm commented on 9/22/2015:

Finally, yes, something worthy of the vanilla superfine sugar I made a while back (figuring it's easy to turn it into a syrup in a moment). This is one of those things that is so good that you just kinda giggle at first sip. I think I made my syrup a bit on the saturated side, but whatever: those little flecks of vanilla bean floating on top are so lovely.

Also, maybe I'm boneheaded not to realize this sooner, but pouring over the soda holds the froth from shaking very well. I won't forget that trick. Thanks!

Challenge Accepted

1 1⁄2 oz Fernet Branca
1 1⁄4 oz Crème de Cacao
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄2 oz Tuaca
Yields Drink
Authenticity
Altered recipe
Creator
Variant of the Jesse Held creation
Source reference

Parlour Bar Minneapolis

Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Try with maraschino and Tripple sec
  • Feared it would be too sweet, but the Fernet bitterness helps. Definitely desserty though. — ★★★★★
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kvetcha commented on 1/23/2025:

Made this with Licor 43 in place of Tuaca. Desserty, but very delicious - kinda like an herbal-medicinal thin mint.

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