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.

The Sovereign

1 1⁄2 oz Rye, Rittenhouse
3⁄4 oz Ramazzotti
3⁄4 oz Coconut liqueur, Kalani (Don't use Malibu)
1⁄2 oz Herbal liqueur, Green Chartreuse
Yields Drink
Authenticity
Authentic recipe
Creator
Mike Ryan
Source reference

Sable Chicago

Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
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Oakenshield

3 oz Scotch
1 oz Cynar
1 oz Walnut Liqueur, Nocello
1 pn Salt
Instructions

Make sure salt dissolves before adding ice. Orange peel garnish

Yields Drink
Authenticity
Unknown
Creator
Pip Hanson
Source reference

Marvel Bar

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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Morricone

1 1⁄2 oz Añejo tequila
1 1⁄2 oz Campari
1 ds Orange bitters
1 t Mezcal (Cacao-Nib Infused)
Instructions

Build and stir.

Notes

Cacao-Nib Mezcal: Combine 1 liter of smoky Mezcal with 8 ounces of ground cacao nibs in a large Mason jar. Let rest for 24 hours, then strain through a coffee filter

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Pip Hanson
Source reference

http://imbibemagazine.com/morricone-recipe/

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Excellent and complex drink. I made this with chocolate bitters + mezcal. I personally also prefer subbing Gran Classico for Campari.
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jensck commented on 3/29/2017:

This is a brilliant drink, one of my all-time favorites when it's made well.

FWIW, I'm not sure about the Peychauds bitters. The Northstar Cocktails book has it listed as orange bitters, and that's how it's always been made whenever I've had it at Marvel.

Zachary Pearson commented on 3/29/2017:

Curated this slightly - added source citation, changed Peychaud's bitters to orange bitters.  Thanks,  Zachary

OldFashionedCock commented on 10/15/2024:

It tastes good, but it is Campari dominant to the extent I was weighing the pros and cons of drinking straight Campari. Admittedly there are obvious differences, but I don't believe it merits the effort.

Quartermaster (Gin Joint)

1 oz Trinidad rum, Zaya
3⁄4 oz Irish whiskey, Jameson
1 oz Cardamaro
1⁄2 oz Cynar
1⁄4 oz Maraschino Liqueur, Luxardo
1⁄4 oz Campari
2 ds Bitters, Bittermens Xocolatl Mole (Half eye dropper)
Yields Drink
Authenticity
Authentic recipe
Creator
Jared Lane
Source reference

Gin Joint Charleston

Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
From other users
  • Very well balanced for this many complex ingredients. Tasty sipper!
  • Strong. Very Good. I've never had a drink with both Carmpari and Cynar that was only a bit bitter on the finish. Very nice combo.
  • Complex, boozy but sweet, very drinkable — ★★★★
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