Bittercup

1 oz Campari
1⁄2 oz Fernet Branca
1⁄2 oz Cranberry juice
3⁄4 oz Grapefruit juice
1⁄4 oz Simple syrup
2 oz Champagne
Instructions

Shake everything except the champagne with ice, strain into glass, finish with champagne or prosecco

Yields Drink
Authenticity
Authentic recipe
Source reference

http://www.thekitchn.com/the-bittercup-from-christopher-98071

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Average rating
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Cocktail Maison

1 oz Campari
1 oz Triple sec, Cointreau
1⁄2 oz Gin
3 oz Champagne
Instructions

Stir Campari, Cointreau and gin with ice, strain into champagne glass. Fill the rest of the glass with champagne or prosecco.

Yields Drink
Authenticity
Authentic recipe
Source reference

http://www.thekitchn.com/inspiration-from-a-french-inn-122063

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Bit strong, campari is overpowering
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  • The Bitter Spark — Prosecco, Herbal liqueur, Amaro Montenegro, Averna, Fernet Branca, Orange peel
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Zachary Pearson commented on 5/22/2014:

Curated this slightly - changed the volume of Champagne to fit into a flute instead of "one glass", which can be vague.

Thanks,

Zachary

Martinique

1 1⁄2 oz Martinique Rum (aged)
3⁄4 oz Manzanilla sherry
1⁄2 oz Bénédictine
1 ds Bitters
1 twst Lemon peel
Instructions

Stir, strain, up, twist.

Notes

Bitters suggestions: Peychaud's, orange, grapefruit, aromatic, tiki.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Used grapefruit bitters. Clean sweetness.
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White Dahlia

1 1⁄2 oz Mezcal, La Puritita
1⁄2 oz Grapefruit liqueur, Combier Crème de Pamplemousse
1⁄2 oz Aromatized wine, Cocchi Americano
1⁄2 oz Lime juice
1 ds Bitters, Angostura
Instructions

Shake, strain, up.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Lea Madda, Brick & Mortar, Cambridge, MA.
Source reference

http://cocktailvirgin.blogspot.com/2014/05/white-dahlia.html

Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • Bozal Ensamble mezcal. Added 2 drops Hellfire Habanero shrub, subbed 1/4oz Cointreau for some of the Cocchi, garnished with lime peel & basil leaf. Used Amargo Chuncho bitters in place of Angostura.
  • Added two drops pepper tincture
  • Paula Garner Rec.Looks amazing.
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Ramazzotti's Tuscan Breeze

1 oz Ramazzotti
1 oz Gin, Small's
3⁄4 oz Grapefruit juice
3⁄4 oz Rosemary syrup
1 spg Rosemary (as garnish)
Instructions

Shake, strain, rocks, garnish.

Notes

Created for the Manhattan Cocktail Classic.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Ramazzotti
Source reference

http://mjm.ag/1glBAwh

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • 1.5 oz gin, fat 1/2 oz ramazzoti. Still a little sweet but flavors were good. Next time try 1/2 oz each of lime, grapefruit and syrup
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The Bang Bang

1 1⁄2 oz Mezcal, Del Maguey Vida
1⁄2 oz Sorel liqueur
1⁄2 oz Simple syrup (peppercorn-infused)
1⁄2 oz Lime juice
1 ds Hellfire Habanero Shrub, Bittermens
Instructions

Shake, strain, rock, twist.

Notes

Created for the Manhattan Cocktail Classic.

Yields Drink
Year
2014
Authenticity
Unknown
Source reference

http://www.mensjournal.com/expert-advice/11-truly-inventive-cocktail-re…

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Shawn C commented on 4/25/2025:

Interesting that the link does not list the creator. There is a recent version of the cocktail attributed to James Cottingham. The only notable difference is the addition of 1.5 oz of pink grapefruit juice. https://chilledmagazine.com/cocktails/the-bang-bang/ I assume he is the original creator, but do not know if he updated the recipe or if the grapefruit juice was omitted in whatever the original source was.

Uno, Dos, Cuarenta y Tres

1 1⁄4 oz Light rum
1⁄2 oz Spiced Rum, Sailor Jerry
1⁄2 oz Jamaican rum, Smith & Cross
1⁄2 oz Licor 43
1⁄2 oz Lime juice (heavy)
5 dr Bolivar Bitters, Bittercube
Instructions

Shake, strain, chilled coupe

Notes

Sailor Jerry MUST be the spiced rum used in this drink--the vanilla and cherry undertones play off the Licor 43 and the island spice of the bitters

History

A nice, heady, twist on a daiquiri

Picture of Uno, Dos, Cuarenta y Tres
2011 Kindred Cocktails
Yields Drink
Year
2014
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Papa's Pride

2 oz Bourbon
1 oz Ginger juice (lightly sweetened)
2 wdg Lemon
5 lf Mint
2 oz Soda water
4 ds Bitters, Angostura (4-5, as garnish)
1 spg Mint (as garnish)
Instructions

Shake, strain over ice, top with soda and bitters, garnish with mint sprig.

Notes

Ba'sik uses a mixture of three parts ginger juice to one part sugar. You can substitute a reduced amount of ginger syrup or fresh ginger muddled in syrup, or you can forgo the sugar entirely.

Yields Drink
Authenticity
Authentic recipe
Creator
Jay Zimmerman, ba'sik, Brooklyn, NY.
Source reference

http://punchdrink.com/recipes/papas-pride/

Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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Italian Buck

1 1⁄2 oz Cynar
1 1⁄2 oz Amaro Montenegro
3⁄4 oz Lime juice
3 oz Ginger beer
1 wdg Lime (lime wheel, as garnish)
Instructions

Shake, strain into a Collins over ice, top with ginger beer, garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Jamie Boudreau, Canon, Seattle, WA.
Source reference

http://punchdrink.com/recipes/italian-buck/

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Bracing.
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Iz Bananaz

1 1⁄2 oz Cachaça, Avúa Amburana
1 oz Amaro Montenegro
3⁄4 oz Crème de Banane, Giffard
3⁄4 oz Lemon juice
1 ds Bitters, Hella Aromatic (or Angostura)
1 twst Orange peel ("crazy," as garnish)
Instructions

Shake, strain into a Collins over crushed ice, garnish with a crazy, feathered orange peel, serve with straw.

Notes

B-a-n-a-n-a-s.

Yields Drink
Authenticity
Authentic recipe
Creator
Rob Kreuger, Extra Fancy, Brooklyn, NY.
Source reference

http://punchdrink.com/recipes/iz-bananaz/

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
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marquisexb commented on 12/31/2022:

Came out a little too bitter. Maybe cut the Amaro in half?

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