Infinity Is A Shark

1 oz Jamaican rum, Smith & Cross
1 oz Demerara Rum, Lemon Hart 151
1⁄2 oz Tuaca
1⁄2 oz Crème de Cacao, Marie Brizard
1⁄3 oz Allspice Dram
1 oz Lime juice
2 oz Soda water, Malta India Molasses
Instructions

Shake all but the soda and strain into a crushed ice-filled Tiki mug or highball glass. Top with the soda and garnish with a mint sprig.

Picture of Infinity Is A Shark
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • poss subs Licor 43 for Tuaca...
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  • La Nuestra Paloma — Tequila, Elderflower liqueur, Triple sec, Bitters, Club soda, Lime juice, Grapefruit juice, Grapefruit peel

Pergélisol

1 1⁄4 oz Gin, St. George Terroir
1⁄2 oz Zirbenz Stone Pine Liqueur
1⁄4 oz Amaretto, Lazzaroni
1 bsp Bénédictine
1⁄3 oz Lemon juice
Instructions

Shake, strain, up

History

"Pergélisol" is French for permafrost; I was playing around with Zirbenz and the flavor and scent made me think of the intense greenery still frozen by the winter. I wanted to pair it with herbal and resin-ie flavors, and the St George Terroir did an excellent job of supporting the rest of the ingredients while still maintaining the spruce and bay leaf notes.

Picture of Pergélisol
2011 Kindred Cocktails
Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Suprisingly dry and uncomplicated.
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Sunflower

3⁄4 oz Gin
3⁄4 oz Elderflower liqueur, St. Germain
3⁄4 oz Triple sec, Cointreau
3⁄4 oz Lemon juice
1 rinse Absinthe
1 twst Lemon peel
Instructions

Shake first four ingredients with ice and strain into absinthe-rinsed cocktail glass. Garnish with lemon.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Sam Ross
Source reference

http://www.starchefs.com/chefs/rising_stars/2008/new_york/drink_sam_ros…

Curator rating
Not yet rated
Average rating
4 stars
(27 ratings)
From other users
  • Substitute Genever for the Gin and omit the absinthe rinse.
  • Nice!
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bvankammen commented on 1/19/2016:

This is the least good cocktail using elderflower I've had.  I love this stuff but this is a miss:  too much elderflower or maybe the interaction with orange is wrong.  The original Corpse Reviver #2 is better.

Dungeoness commented on 5/21/2021:

Tart, sweet, wonderful nose where the elderflower and absinthe intertwine. Must shake double long (preferably with absinthe straight from the freezer) as it is best enjoyed as cold as possible.

drjones commented on 2/12/2023:

Was too sweet for me the first time I made it so next time I reduced the Cointreau & St. Germain to 2/3 oz and now is one of my top cocktails.

Coolidge

2 oz Rye, Sazerac
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Eau de vie of Douglas Fir, Clear Creek
Instructions

Stir with ice and strain into a cocktail glass. Twist a lemon peel over the top and discard.

Yields Drink
Authenticity
Authentic recipe
Creator
Ryan Lotz, Lineage Restaurant, Brookline, MA
Source reference

http://cocktailvirgin.blogspot.com/2010/06/coolidge.html

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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The Third Man

2 oz Gin (Original recipe calls for Bar Hill Blue Gin)
3⁄4 oz Pineau des Charentes
1⁄4 oz Suze
2 ds Peychaud's Bitters
Instructions

Stir with ice and strain into a rocks glass containing a large ice cube. Garnish with a lemon twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Dan Greenbaum, The Beagle, Manhattan
Source reference

http://cocktailvirgin.blogspot.com/2013/01/the-third-man.html

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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Death's Door Cocktail

2 oz Gin, Death's Door
3⁄4 oz Aromatized wine, Lillet Blanc (Cocchi Americano would work well too)
1⁄2 oz Averna
1⁄4 oz Cassis
Instructions

Stir all ingredients with ice and strain into a chilled cocktail glass.

Garnish with a flamed orange peel.

Notes

For best results use a navy strength gin.

Yields Drink
Authenticity
Authentic recipe
Creator
Josh Sullivan and Paul Palombo
Source reference

http://postprohibition.com/recipes/deaths-door-cocktail/

Curator rating
Not yet rated
Average rating
4 stars
(31 ratings)
From other users
  • Rich, boozy. Chocolate, orange, gin. Winter & Christmas.
  • Quite good, but not as interesting as the other reviews here seemed to suggest.
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Ajvan commented on 2/14/2020:

Rich, boozy. Chocolate, orange, gin. Winter & Christmas.

Storm Watch, Crystal Beach

1 1⁄2 oz Whiskey, McCarthy's
3⁄4 oz Bourbon, Old Grand Dad (Bonded)
3⁄4 oz Lemon juice
1⁄2 oz Suze
1 bsp Simple syrup
2 ds Bitters, Fish Sauce Bitters (see note)
1 rinse Pastis, Herbsaint
Instructions

Chill a coupe with ice. Pour in a little Herbsaint like you're making a Sazerac and discard the ice and Herbsaint (though leaving a little is nice). Shake and strain everything else into the chilled glass.

Notes

McCarthy's is Clear Creek's peated whiskey. The bitters were made by a friend and are (evidently) half and half Peychaud's and fish sauce.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Lots of subs so not sure if my assessment is fair: Laphroaig 10, Elijah Craig, Amere Sauvage. Smoke and bitter predominate.
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Chac Mool

1 oz Añejo tequila
3⁄4 oz Damiana Liqueur, Agavero
1⁄2 oz Triple sec, Cointreau Noir
1⁄2 oz Lime juice
1⁄2 oz Grapefruit juice
1 bsp Agave syrup
2 ds Bitters, Bittermens Xocolatl Mole
Instructions

Shake, strain, rocks

Picture of Chac Mool
Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(7 ratings)
From other users
  • Used with reposado cause I have no anejo. Pretty nice. Maybe with anejo it'd be five.
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Shawn C commented on 2/06/2023:

Great name. The cocktail is good and interesting, but it is a bit rich--I might have been a little heavy on the agave syrup. When I remake I will cut the syrup back to 1/2 barspoon or less.

Orejas de las Abejas

1 1⁄2 oz Gin
3⁄4 oz Honey syrup (1:1)
3⁄4 oz Lime juice
1⁄2 oz Ancho Reyes chile liqueur
Instructions

Shake, up, coupe.

Notes

Softer gins seem to work better here. Beefeater & Ford's were okay, but Martin Miller Westbourne was divine.

Yields Drink
Authenticity
Your original creation
Creator
Christopher Bevins
Curator rating
Not yet rated
Average rating
4 stars
(23 ratings)
From other users
  • Nice; light; honey; citrus; slightly spicy
  • A slightly spicy gin daiquiri?
  • Nice! I punched it up w/a bit more Ancho and less Gin
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TheBack2Bar commented on 11/06/2023:

Very good. I also added a bit more Ancho Reyes and felt that improved it (but I prefer stronger flavors).

Yacht Club

2 oz Genever, Bols Barrel Aged
1⁄2 oz Maraschino Liqueur
1⁄2 oz Dry vermouth
1 bsp Absinthe
1 twst Lemon peel
Instructions

Stir, rocks, express lemon peel and discard

Notes

Recipe provided by bartender (name unknown) at Drink, Boston, 2/14.

History

Alternatively known as the "Sail Club".

Yields Drink
Authenticity
Authentic recipe
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Used 1 oz Old Duff Genever 45% alcohol and 1oz Tanqueray 10. Dolin dry vermouth. — ★★★★★
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Fargo commented on 3/09/2014:

Poor... nothing of new. A middle ground between Aviation and Tuxedo.

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