Coffin Nail

1 oz Venezuelan rum, Santa Teresa 1796
3⁄4 oz Cognac, Louis Royer VSOP Force 53
3⁄4 oz Coffee liqueur, Arakú
3⁄4 oz Drambuie
1 Cherry (or hot pepper, as garnish)
Instructions

Stir, strain, rock, garnish.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Edixon Caridad, NYC.
Source reference

http://magazine.foxnews.com/food-wellness/10-creepy-halloween-cocktails…

Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
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Sleepy Hollow

1 3⁄4 oz Venezuelan rum, Santa Teresa 1796
3⁄4 oz Cognac, Louis Royer VSOP Force 53
1⁄4 oz Allspice Dram
1⁄4 oz Demerara syrup
2 oz Pumpkin puree
1 Whole egg
1 pn Cinnamon (as garnish)
Instructions

Shake, pour into a hollowed out pumpkin, garnish with a toy zombie.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Edixon Caridad, NYC.
Source reference

https://www.foxnews.com/food-drink/10-creepy-halloween-cocktails-to-spo…

Curator rating
Not yet rated
Average rating
Not yet rated
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  • Jim Jacobs — Bourbon, Rooibos tea, Cream, Demerara syrup, Mint

Concord Grounded

2 oz Mezcal, Del Maguey Vida
1 oz Grape juice (Concord)
1⁄2 oz Licor 43
1⁄2 oz Lime juice
1 oz Prosecco
Instructions

Shake all ingredients except Prosecco over ice. Strain ingredients in ice filled Collins glass and top with Prosecco. Garnish with lime twist.

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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The Dahlgren

2 oz Blanco tequila
1 oz Tawny port
3⁄4 oz Lime juice
1⁄2 oz Ginger syrup
1 ds Bitters, Angostura
1 oz Club soda
Instructions

Shake, strain over club soda and ice in a highball, stir, garnish with skewered candied ginger slices and lime wheel.

YieldsDrink
Year
2011
Authenticity
Authentic recipe
Creator
Phil Ward, Mayahuel, NYC.
Source reference

http://bit.ly/jtdH1V

Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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  • Parmigiano Sour — Pisco, Moscatel Sherry, Egg white, Lemon juice, Honey, Parmigiano Reggiano, Black pepper
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  • Naked Gardener — Tequila, Prosecco, Grapefruit juice, Simple syrup, Cucumber, Lemon peel
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Magus

2 oz Armagnac
3⁄4 oz Ruby Port
1⁄4 oz Herbal liqueur, Green Chartreuse
1 bsp Nocino
2 ds Bitters (1 dash allspice bitters, 1 dash vanilla bitters)
1 twst Orange peel (flamed, expressed, and discarded)
Instructions

Stir, strain, up, express and discard flamed twist.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
muse of doom, feu-de-vie.
Source reference

http://feu-de-vie.blogspot.com/2013/10/magus.html#.Um6g5RaXLi4

Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
From other users
  • Enjoyed the Sorceress variation: 2 oz Armagnac, .5 oz Tawny Port, .25 oz Ratafia Di Andorno, .25 oz Strega, peach bitters, orange twist. — ★★★★★
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Burrrrooo!

1 1⁄2 oz Sherry, Lustau East India Solera
3⁄4 oz Mezcal, Del Maguey Vida
3⁄4 oz Lemon juice
1⁄2 oz Demerara syrup (2:1)
1 twst Orange peel (as garnish)
Instructions

Stir, strain, coupe, twist.

Notes

Happy Portland Cocktail Week.

YieldsDrink
Authenticity
Authentic recipe
Creator
Tommy Klus, KASK, Portland, OR.
Source reference

Good Ink's The Cocktail Hour: Tequila.

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • An excellent first step in the world of mezcal for beginners, light, with a subtil smokiness. The orange twist makes the drink. — ★★★★★
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Oxalic

1 1⁄2 oz Gin, Tanqueray
1⁄2 oz Grappa, Alexander
1⁄2 oz Ramazzotti
1⁄2 oz Elderflower liqueur, St. Germain
2 ds Orange bitters
1 twst Orange peel
Instructions

Stir, strain, up.

YieldsDrink
Authenticity
Authentic recipe
Creator
Vincenzo Marianella, Copa d'Oro, Portland, OR.
Source reference

Good Ink's The Cocktail Hour: Brandy.

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

1 1⁄2 oz Venezuelan rum, Santa Teresa 1796
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Pear liqueur, Merlet
1 ds Bitters, Brooklyn Hemispherical Bitters Black Mission Fig
1 twst Orange peel (as garnish)
Instructions

Stir, strain, rocks, twist.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Lucinda Lynn Sterling, Grace 365, NYC.
Source reference

https://www.facebook.com/SantaTeresaRum/posts/543507742390913

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • I want this to work, but to me the ingredients don't play well together.
  • Using St. George's makes this autumnal
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Built as indicated, except using Rothman's pear liqueur instead of Merlet.  I found it much too sweet for my palate (which I kinda guessed given the build).  Tried again with 2 oz rum, still too sweet.  Adding .5 oz bourbon to the base recipe (in my case the high rye OGD 100) dried it out and was an improvement for me without changing the flavor profile too much.

The Haunted Hacienda

2 oz Venezuelan rum, Santa Teresa 1796
3⁄4 oz Aquavit, Krogstad
3⁄4 oz Pedro Ximénez Sherry
2 ds Bitters, Bittermens Xocolatl Mole
1 twst Orange peel
Instructions

Stir, strain, up.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Edixon Caridad, NYC.
Source reference

http://on.fb.me/1aN53pU

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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Xocula

1 1⁄2 oz Amaro Montenegro
1 oz Amontillado Sherry, Lustau Dry Amontillado
1⁄2 oz Mezcal, Del Maguey Vida
1 ds Bitters, Bittermens Xocolatl Mole
1 twst Orange peel (as garnish)
Instructions

Stir, strain, rocks, straws, twist.

Pictured: Cocktail
via Wikipedia
YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Vikram Hedge, Sarma, Somerville, MA.
Source reference

http://cocktailvirgin.blogspot.com/2013/10/xocula.html

Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • Really good bitter cocktail. Subbed in .75 homemade amaro and .75 aperol to replace Montenegro. Also thought it was good with a spritz of Laphroiag. — ★★★★
  • Tried it with Averna. Sweet and smoky
  • Nicely light and refreshing with good complexity, but more Montenegro than I can take.
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