Black Mirror

1 oz Absinthe, Vieux Carré
1 oz Lime juice
1⁄2 oz Vanilla syrup
1⁄2 oz Falernum
1 ds Bitters, Bittermens 'Elemakule Tiki
1 spl Soda water
1 spg Mint (as garnish)
Instructions

Shake, strain, rocks, splash soda, garnish.

Notes

A tropicalized play on the Broken Mirror from Elsa in Brooklyn.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Interesting Balance, sweet, refreshing
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Wray of Light

1 1⁄2 oz Jamaican rum, Wray & Nephew Overproof
3⁄4 oz Lime juice
1⁄2 oz Falernum
1⁄2 oz Pineapple syrup
1 spg Mint (as garnish)
Instructions

Shake, rocks, garnish, serve with straw.

History

Beachbum Berry created the Hart of Darkness as a safer, delicious way of consuming his favorite overproof dark rum; I adapted his recipe to my favorite overproof white rum.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Since recently making fresh pineapple syrup, I was looking for a good recipe. Wray of Light hits the mark! I changed the recipe back to Smith & Cross dark Jamaican overproof rum. I'm impressed with the balance of this 4 ingredient cocktail.
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DrunkLab commented on 7/04/2014:

Than drinking it straight from the bottle, probably. Which I guess is what the Bum did in the days before he invented his Hart of Darkness.

Smokey's Tangle

3⁄4 oz Apple brandy, Lairds Bonded
3⁄4 oz Bison grass vodka
3⁄4 oz Chinato, Cocchi Barolo Chinato
3⁄4 oz Averna
2 ds Grapefruit bitters
Instructions

Stir and strain.

Notes

This combination really brings the spice out of the barolo chinato; tastes strongly of cinnamon.

Picture of Smokey's Tangle
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Good way to use Bison Grass vodka.
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Naked Gardener

2 oz Tequila, El Jimador Reposado
1 1⁄2 oz Grapefruit juice
3⁄4 oz Simple syrup
2 oz Prosecco
7 sli Cucumber
1 twst Lemon peel
Instructions

Slice cucumber very thinly. Muddle the cucumber. Add tequila, grapefruit, and simple. Shake and strain into a collins glass with rocks. Top off with prosecco. In and out lemon twist. Garnish with a thicker cucumber slice.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
SmallGirlMad
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • tequila cucumber prosecco
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Mise en Abyme

1 oz Rye, Rittenhouse 100
1 oz Apple brandy, Lairds Bonded
1 oz Aromatized wine, Cocchi Americano
4 dr Bitters, Angostura
4 dr Bitters, Brooklyn Hemispherical Bitters Black Mission Fig
Instructions

Combine in shaker with crushed ice. Stir, serve in coupe. Garnish with a miniature version of itself, which in turn...

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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DrunkLab commented on 5/12/2014:

I made a "garnish with a smaller version of itself" joke inside your "smaller version of itself" joke.

Beetox Margarita

2 oz Tequila, Ocho Blanco
1 oz Beet Puree (Homemade)
1⁄2 oz Agave syrup
7⁄8 oz Lime juice
3 sli Beet (as garnish)
1 spg Mint (as garnish)
Instructions

Give all ingredients a nice shake and pour over ice into a wine glass or rocks glass.
Garnish with three thin beetroot circles (when hit by the light they look incredible) on a pick and a generous sprig of mint to contrast against the beautiful purple colour of the drink.

Notes

You can make your own beetroot purée by blending around 3 boiled beets with about 100g of fine sugar and aprox 50ml of water.

History

Leo and I came up with this drink when nursing a hangover, it’s a great alternative to a Bloody Mary but also a drink that you can drink at any hour. The earthy flavour of the beet really accentuates the agave and tastes the bomb. Plus, beetroots are full of antioxidants so we figure it’s pretty good (ish) for you too!

Picture of Beetox Margarita
©Anya Montague 11/05/2014
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Anya Montague and Leo Boys
Source reference

http://travellingbartenderslog.tumblr.com

Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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19th Century (Pegu Club)

1 1⁄2 oz Bourbon
3⁄4 oz Lemon juice
3⁄4 oz Crème de Cacao
3⁄4 oz Aromatized wine, Lillet Rouge (or Dubonnet)
Instructions

Shake, strain, up.

Notes

A modern classic. Excellent with Bonal in place of the Lillet Rouge.

Yields Drink
Year
2006
Authenticity
Authentic recipe
Creator
Brian Miller, Pegu Club, NYC, via Bartender's Choice app by Sam Ross.
Source reference

http://cocktailvirgin.blogspot.com/2013/04/19th-century.html

Curator rating
Not yet rated
Average rating
3.5 stars
(19 ratings)
From other users
  • Made with Salers. Not the best.
  • Try w Cardamaro
  • 3/2/15
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patcash24 commented on 9/09/2014:

Made with homemade cacao nib infusion and cocchi americano. I enjoyed the drink. It was sweet up front with some bourbon taste, then the sour from the lemon hit and there was a hint of chocolate in the finish. Would make again when I'm in the mood for something sweeter.

Trampled Rose

3⁄4 oz Scotch
3⁄4 oz Apple brandy
3⁄4 oz Aromatized wine, Lillet Rose
3⁄4 oz Lemon juice
1⁄2 oz Raspberry syrup
1 ds Bitters, Dr Adam Elmegirab's Orinoco Bitters
Instructions

Shake, strain, up.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Source reference

https://www.youtube.com/watch?v=lccUk-RRpA0

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Shawn C commented on 12/20/2022:

Pleasantly light and fruity with raspberry and rose wine forward. The Famous Grouse Scotch I used is barely evident as a base, with the Laird's only slightly more so by lending an apple cider note. Beautiful reddish pink. I experimented with a Meyer lemon for the juice (a departure for me, but I have leftovers from making several quarts of preserved lemons) which would reduce the acidity somewhat compared to the base recipe. I did not have Orinoco bitters but based on tasting reviews subbed with Angostura Aromatic Bitters and a cardamom pod thrown in for the shake.

Cable Car

2 oz Spiced Rum
1 oz Triple sec, Cointreau
1⁄2 oz Lemon juice
1⁄4 oz Rich simple syrup 2:1
1⁄2 Egg white
1 pn Cinnamon (on rim)
1 pn Sugar (on rim)
Instructions

Shake; strain into chilled glass prepared with a cinnamon/sugar rim

History

Original recipe was 1.5oz Captain Morgan, .75oz orange curacao, 1.5 lemon sour mix.

Yields Drink
Year
1996
Authenticity
Altered recipe
Creator
Original by Tony Abou-Ganim, Starlight Room, San Francisco
Source reference

http://www.diffordsguide.com/cocktails/recipe/349/cable-car

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Prefer liquor.com recipe with more curaçao and less rum….what about the egg white vs. no egg white????
  • Robin puts this as a solid *5*. 1.5 Spiced Rum, 1 LJ, 3/4 Curacao, 1/2 Simple.
  • Pretty simple sidecar variant. The cinnamon and sugar rim is a nice touch.
  • My version: 1 1/2 oz Kraken spiced rum 3/4 oz Cointreau 1 oz lemon juice 1/2 oz simple syrup (no egg white)
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Riviera Sunset

1 oz Rum, 10 Cane
1⁄2 oz Aromatized wine, Lillet Blanc
3⁄4 oz Triple sec, Cointreau
1⁄4 oz Pistachio liqueur
1 ds Orange bitters, Regans' orange bitters
Instructions

Stir, strain, up, cocktail glass, garnish with a pistachio

Notes

I was looking for what has been done with Pisa, a liqueur largely based on pistachio, but with almond and hazelnut as well. Will need to try it with Dumante Verdenoce too

History

Obviously a riff on Jonathan Powers' excellent Riviera Sun.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Bo Kopynec
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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