Sundial

1 1⁄4 oz Cognac
3⁄4 oz Cherry Liqueur, Clear Creek
3⁄4 oz Lemon juice
1⁄2 oz Orgeat
1 t Elderflower liqueur
1⁄2 t Amaro Abano, Luxardo
1 Egg white
1 twst Grapefruit
Instructions

Combine all ingredients in a mixing tin and shake with ice.
Strain into a chilled coupe.
Express the grapefruit twist and discard.

Yields Drink
Authenticity
Authentic recipe
Creator
Shannon Tebay, Death & Co.
Source reference

https://punchdrink.com/recipes/sundial/

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Still Got It

1 1⁄2 oz Gin, Citadelle (Jardin d'Ete)
1 oz Advocaat
3⁄4 oz Falernum, Velvet Falernum
3⁄4 oz Orange juice
Instructions

Shake with ice and strain into a frozen coupe glass.

History

Three Celebrations:

1) I just discovered a new-to-me gin: Citadelle Jardin d'Ete
2) I just discovered Advocaat.
3) I can still take stuff apart, fix it, and put it back together ...... and it works like new.

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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They Can't Kill Us All

1 1⁄4 oz Añejo rum (Equiano rum)
1⁄2 oz Bourbon
1⁄4 oz Sherry, Lustau Dry Amontillado
1⁄4 oz Crème de Banane, Tempus Fugit
3⁄4 oz Yuzu juice
3⁄4 oz Gomme syrup (UBE syrup - see note)
1 1⁄2 oz Milk (kefir)
Instructions

This one takes some work...but it's well worth it!
Combine first five ingredients in a container.
Heat the kefir on the stovetop or in the microwave. Bring it to a simmer, but do not boil. Simmering will cause the kefir to curdle, which is good.
Add the warm kefir to the container with the cocktail, and let sit for at least 30 minutes. The acid from the citrus juice and sherry will cause the kefir to curdle further. The longer the mixture is allowed to sit, the better the final clarity will be.
Strain cocktail through a coffee filter; the filtered cocktail should be clear, with a yellowish hue. For a clearer drink, filter it again through the curds, using the same filter. This can be repeated as desired.
Add ube syrup, and stir to incorporate.
To serve, pour the cocktail into a rocks glass, over a large ice cube and stir to chill.

Notes

Ube Syrup
Combine one part sugar to one part water into a pot and bring to a simmer on the stove. Once the sugar has dissolved, add one drop of ube extract and stir. Add another drop if you want a darker, richer ube flavor and a deeper purple color.

History

This is a simplified version of the drink made at Allegory (Eaton Hotel, Washington, DC)

Picture of They Can't Kill Us All
https://nomtasticfoods.net/clarified-kefir-punch-allegory-dc/
Yields Drink
Year
2020
Authenticity
Authentic recipe
Creator
Deke Dunne, Allegory, Washington, DC
Source reference

https://punchdrink.com/recipes/they-cant-kill-us-all/

Curator rating
Not yet rated
Average rating
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Beijinho

2 oz Cachaça
1⁄2 oz Strega
1⁄4 oz Crème de Menthe, Tempus Fugit
3 ds Peychaud's Bitters
1 rinse Absinthe
1 twst Lemon peel (as garnish)
Instructions

Prepare cooled coupe with an absinthe rinse. Stir; strain; up; garnish.

History

"Blues from a Gun" was the starting point but wound up venturing into different territory.

Picture of Beijinho
Craig Eliason
Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Clean, clear, sweet. Pretty orange pink color. Perhaps a little Pepto Bismol in the nose!? Herbaceous ingredients rhyme pretty well.
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  • Dolores no.3 — Cachaça, Islay Scotch, Crème de Figue, Aromatized wine, Absinthe, Peychaud's Bitters, Lemon peel
  • Apothekose — Cachaça, Dry vermouth, Cynar, Herbal liqueur
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Ancho Problem

1 oz Ancho Reyes chile liqueur
1 oz Blanco tequila
1⁄2 oz Lime juice
1⁄2 oz Demerara syrup
Instructions

Shake; strain; up

Yields Drinks
Authenticity
Authentic recipe
Creator
Ezra Star, Drink, Boston
Source reference

https://punchdrink.com/recipes/ancho-problem/

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • An ancho margarita. Solid but unspired and, weirdly, not very strongly ancho reyes flavored!
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Flor de PBJerez

1 oz Peanut butter whiskey, Skrewball
1 1⁄2 oz Amontillado Sherry
1⁄4 oz Apricot liqueur
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup
2 ds Bitters, Angostura
1 spg Mint (as garnish)
Instructions

Highball, pebble ice, swizzle until frosted, top with pebble ice, garnish

Picture of Flor de PBJerez
Yields Drink
Year
2021
Authenticity
Authentic recipe
Creator
Peter Patrician
Source reference

YouTube

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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B to C

1 oz Jamaican rum, Wray & Nephew Overproof
1 oz Gin
1⁄2 oz Aquavit
1⁄4 oz Thyme syrup
1 bsp Orange Curaçao
5 dr Celery bitters
1 twst Lime peel (as garnish)
Instructions

Stir; strain; rocks; garnish.

Notes

For the thyme syrup, bring 1/4 cup each sugar and water to a simmer, take off heat and throw some sprigs of fresh thyme in. Strain after 15 minutes.

History

Further riffing on the A to B, de-soured.

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Source reference

https://kindredcocktails.com/cocktail/b

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Putin's Demise

2 oz Vodka (American, such as Wheatley)
3⁄4 oz Aromatized wine, Lillet Blanc
1⁄2 oz Averna
1⁄4 oz Cassis
2 ds Bitters, Angostura (as garnish)
Instructions

Stir all ingredients except bitters with ice and strain into a chilled coupe. Top with two dashes of Angostura.

History

We were trying to make Death's Door to get rid of almost spent bottles of gin and Averna. Instead, we picked up the American vodka by accident and realized there was no turning back. Without gin, the drink needed some bitters and Angostura was a perfect match.

Yields Drink
Year
2023
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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Under the Peruvian Sun

1 1⁄2 oz Solbeso
1⁄2 oz Passion fruit liqueur (Chinola)
1⁄2 oz Bianco Vermouth, Comoz Blanc
1⁄4 oz Licor 43
3⁄8 oz Lime juice
1 ds Aztec Chocolate bitters
Instructions

Shake ingredients with ice. Double strain into a chilled cocktail glass.

Notes

This combination brings out the subtle qualities I like about Solbeso: its very mild cacao and at the same time dry, somewhat woody stone-fruit brandy character. The single dash (8 drops) of Aztec bitters boosts the cacao. The small quantity of Licor 43 provides some vanilla to round out and augment the other flavors. The passion fruit in the Chinola provides a fruity note, and the Comoz provides depth without adding too much sweetness. (Comoz is a lovely, go-to vermouth for balancing sweetness between a blanc/bianco and dry French vermouth.)

The lime is there to brighten the drink, and prevent it from being too sweet. Adjust as needed for your palate, e.g. 1/2 oz if you find it too sweet, 1/4 oz if too tart/dry.

History

I was looking for something to showcase Solbeso's very mild cacao, but with some Peruvian fruit flavor. A modest combination of chocolate, passion fruit, and vanilla fit the bill with citrus to balance.

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Shawn C., Fresno, California
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Shawn C commented on 2/26/2024:

Comoz Blanc has been added to KC's ingredient list. This semi-sweet vermouth is less sweet than standard blanc/bianco vermouth, and is useful when trying to find a balance between dry and blanc. It was the original "Vermouth chambery" specified in the El Presidente in 1915 Cuba.

Bee's Nest

1 1⁄2 oz Whiskey (Fighting 69th)
1 oz Pavan (Pavan Liqueur)
3⁄4 oz Dry sherry (Dry Sack)
3⁄4 oz Lime juice
3 ds Cherry Bitters
1 Egg white
Instructions

Shake with ice and strain into a frozen coupe glass.

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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