Sandra Smash

1 oz Amaro Nonino
1 oz Orange liqueur, Grand Marnier
3 oz Mango puree
1 Egg white
3 dr Bitters, Angostura (as float)
1 spg Mint (as garnish)
Instructions

Shake, strain over crushed ice, top with bitters, garnish with mint sprig and a dehydrated orange wheel.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Joy Napolitano, Elle Roma, Rome.
Source reference

http://justododrink.com/2013/11/17/sandra-smash/

Curator rating
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Average rating
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Similar cocktails
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The Undead Gentleman

1 1⁄2 oz Jamaican rum (one of the older Appletons)
1 oz Demerara Rum, Lemon Hart 151
1⁄2 oz Grapefruit juice
1⁄2 oz Lime juice
1⁄2 oz Cinnamon syrup
1⁄2 oz Falernum
1 ds Bitters, Angostura
1 rinse Absinthe (blanc)
1 twst Grapefruit peel (as garnish)
1 twst Lime peel (as garnish)
Instructions

Shake, strain into absinthe-rinsed cocktail glass, twist the grapefruit and lime peels together and drop them into the glass.

Notes

A suave Zombie.

Yields Drink
Authenticity
Authentic recipe
Creator
Martin Cate, Smuggler's Cove, SF, CA.
Source reference

http://www.tastingtable.com/backbar_detail.htm?id=8359#twist-tab

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Solid. Essentially a Jet Pilot, but works nicely in this up-served variation. Quantity of ingredients are a tad much for my coupe glasses, but there are worse problems to have.
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  • Golden Gun — Blended rum, Añejo rum, Apricot liqueur, Bitters, Lime juice, Demerara syrup, Grapefruit juice
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brett kozinn commented on 6/22/2017:

More of a Jet Pilot than a Zombie - it's pretty much literally a Jet Pilot with the Herbstura separated and the absinthe/herbsaint being used as a wash, served up. Probably my favorite flavor combo, but I do prefer it over crushed ice. Still delicious.

Robbyfresh commented on 4/12/2019:

Suave Zombie or sophisticated Jet Pilot? Delicious either way!

Rhythm and Soul

2 oz Rye
1⁄2 oz Averna
1⁄2 oz Sweet vermouth, Carpano Antica Formula
2 ds Bitters, Angostura
1 bsp Absinthe (French, as rinse)
1 twst Lemon peel (expressed and discarded)
Instructions

Stir, strain into absinthe-rinsed glass over a rock, twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Greg Best, Holeman and Finch Public House, Atlanta, GA.
Source reference

http://bit.ly/1T1aYhq

Curator rating
Not yet rated
Average rating
3.5 stars
(12 ratings)
From other users
  • I subbed Punt e Mes for the CAF. This consequently gained an interesting hint of bitterness, but lost some richness. It may have too many things going on in any event--don't think I'd ever choose this over a Sazerac proper.
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Southern Junction

2 oz Sotol, Hacienda del Sotol Plata
1⁄2 oz Lime juice
1⁄2 oz Lemon juice
1⁄2 oz Rosemary syrup
1 Egg white
1 ds Peychaud's Bitters (as float)
1 rinse Herbal liqueur, Green Chartreuse
1 spg Rosemary (as garnish)
Instructions

Dry shake, shake, strain into Chartreuse-rinsed glass, float dash of bitters, garnish with a rosemary sprig.

Yields Drink
Authenticity
Authentic recipe
Creator
Bobby Heugel, Anvil Bar & Refuge, Houston, TX.
Source reference

https://www.tastingtable.com/cook/recipes/Rosemary-Tequila-Southern-Jun…

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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  • Desperate search — Mirabelle eau-de-vie, Rhum Agricole, Herbal liqueur, Suze, Galliano, Lemon juice, Oleo-saccharum
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  • More Supreme — Rhum Agricole, Campari, Lime juice, Cane syrup, Black pepper

Clandestino Old Fashioned

1 1⁄2 oz Bourbon, Old Weller Antique 107
1⁄2 oz Rye, Rittenhouse 100
1 t Campari
1 t Cinnamon syrup
1 t Vanilla syrup
1 ds Bitters, Fee Brothers Whiskey Barrel Aged
1 twst Orange peel (as garnish)
Instructions

Stir, strain, one large rock, twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Jason Littrell, Death & Co., NYC.
Source reference

http://www.tastingtable.com/backbar_detail.htm?id=8354#gonzo-tab

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • I upped the Campari to ¼ oz, and used ¼ oz cinnamon syrup with a dash of vanilla extract.
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Amsterdam

1 oz Genever
1⁄2 oz Orange liqueur
1⁄2 oz Orange juice
4 ds Orange bitters
Instructions

Shake, strain, up.

Yields Drink
Year
1947
Authenticity
Authentic recipe
Creator
Trader Vic's Bartender's Guide via 12 Bottle Bar.
Source reference

http://12bottlebar.com/2011/01/amsterdam-cocktail/

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • Sort of a Genever Orange Blossom/Screwdriver, valiantly attempting to solve the Problem of Orange Juice.
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Sage Crew

2 oz Cognac
1⁄2 oz Dry vermouth
1 oz Sage syrup
1 oz Orange juice
3 dr Orange bitters
Instructions

Shake with ice. Pour into martini glass.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Jenn Peterson
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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  • Mortal Sunset — Rye, Cynar, Cherry Liqueur, Maple syrup, Orange juice, Orange
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laerm commented on 11/19/2017:

Definitely sweet with an oz each of OJ and syrup. I cut those in half for a more balanced drink.

Pink Scott Fizz

3⁄4 oz Drambuie
1⁄2 oz Aperol
1⁄4 oz Gin
1⁄2 oz Ginger syrup
3⁄4 oz Lime juice
2 ds Bitters (A peppery or spicy bitters is best)
1 oz Soda water
Instructions

Pour soda into Collins glass with ice. Shake remaining ingredients with ice and pour over soda.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Jenn Peterson
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Suffering Travis — Gin, Whiskey, Rhum Agricole, Hibiscus Liqueur, Ginger beer, Lime juice, Grenadine
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  • El Burro — Reposado Tequila, Absinthe, Ginger beer, Lime juice, Pineapple juice, Simple syrup
  • Trick Dog's Scorpio — Rye, Bénédictine, Bitters, Orange bitters, Ginger beer, Lemon juice, Vanilla syrup
  • French Maid — Cognac, Falernum, Ginger beer, Lime juice, Simple syrup, Cucumber, Mint

La Llorona

3⁄4 oz Mezcal
3⁄4 oz Herbal liqueur, Yellow Chartreuse
3⁄4 oz Lime juice
3⁄8 oz Amaro Meletti
3⁄8 oz Crème de Cacao, Tempus Fugit
3 ds Bitters, Bittermens Xocolatl Mole
Instructions

Shake, strain, up.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4.5 stars
(26 ratings)
From other users
  • Used a good mezcal. But Averna and a really cheap creme de cacao. Still very good and complex. Will definitely serve this to professional bartender friends to make them feel inadequate.
  • Made (as noted by someone else) with green chartreuse & reduced lime. Deliciously decadent!! Great after dinner. — ★★★★★
  • Had to use Green Charteuse. Reduced lime to 5/8 oz.
  • MUST TRY
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La Cola Nostra

1 1⁄2 oz Guatemalan rum, Zacapa 23
1 oz Averna
3⁄4 oz Lime juice
1⁄2 oz Simple syrup
1⁄4 oz Allspice Dram, Bitter Truth
2 oz Champagne
1 sli Lemon (as garnish)
Instructions

Shake, strain over Champagne and ice, garnish.

Notes

Another version of this recipe, also attributed to Don Lee, calls for 2 oz of Rhum JM VSOP instead of the Zacapa and a lime wedge instead of lemon: http://liquor.com/recipes/la-cola-nostra/

Yields Drink
Authenticity
Authentic recipe
Creator
Don Lee
Source reference

http://www.tastingtable.com/backbar_detail.htm?id=8352#twist-tab

Curator rating
Not yet rated
Average rating
4.5 stars
(7 ratings)
From other users
  • Subbed 1/2 oz Falernum for simple — ★★★★★
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