Carajillo Old Fashioned

1 oz Rye
1 oz Cognac
1⁄4 oz Coffee liqueur
1⁄4 oz Licor 43
3 Coffee bean (as garnish)
Instructions

Combine all ingredients into a mixing glass
Stir with ice
Strain over ice into an old fashioned glass
Garnish with 3 coffee beans

Notes

"Drink of 2026"

History

https://youtube.com/shorts/uymR-RGAtv0

Yields Drink
Year
2022
Authenticity
Unknown
Creator
Sean O'Connor-Combee, J & Tony's Discount Cured Meats and Negroni Warehouse, San Diego
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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yarm commented on 5/06/2026:

For source, The Madrusan Cocktail Companion is probably what triggered "Drink of 2026". Never saw it before that.

Shawn C commented on 5/23/2026:

Edited to existing ingredient "Coffee bean", deleted recently added/uncategorized "coffee beans". I need to review this cocktail again and figure out what to do with it. Steve made an excellent follow up video explaining that we've all been doing this one wrong. I would like to add portions of that here with respect to the actual calls and notes on how the coffee liqueur was prepared--even if that is not what is in the current drink.

Anderson Punch

1 3⁄4 oz Scotch
3⁄4 oz Drambuie
1⁄2 oz Herbal liqueur, Jeppson's Malort
1 ds Bitters, Angostura
1 twst Grapefruit peel (As garnish.)
Instructions

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a grapefruit twist.

Notes

The Drambuie softens the Malört rather well.

History

I became inspired by the night before's Amaro Rusty Nail, and I took the idea in Malört direction after recalling how well it worked with Drambuie in the Bukowski. The combination ended up a bit too bright, but a dash of Angostura not only gave depth but complementary spice notes to the mix. For a name, I dubbed this one the Anderson Punch, the Chicken Man of Chicago, who was born in 1870 and became a legendary street performer that trained chickens to dance to his accordion and harmonica music. Punch was performing until the age of 101 before passing away in 1974.

Yields Drink
Year
2026
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2026/04/anderson-punch.html

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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  • Tony Blair — Speyside Scotch, Bénédictine, Falernum, Bitters
  • Bittersweet — Blended Scotch, Herbal liqueur, Elisir Novasalus, Sugar, Basil, Mint

Keep It Dark

1 1⁄2 oz Barbados Rum, Plantation 5 Year
1⁄4 oz Amaro, Amaro di Angostura
1⁄4 oz Dark Crème de Cacao
2 ds Bitters, Fee Brothers Black Walnut
1 twst Orange peel (discarded)
Instructions

Build, rock, stir, express peel then discard.

Picture of Keep It Dark
Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Todd Brant
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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  • Latin Quarter — Guatemalan rum, Peychaud's Bitters, Bitters, Absinthe, Simple syrup, Lemon peel
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The Maryland Line

1 1⁄2 oz Rye, Pikesville
1 oz Sweet vermouth, Cocchi Vermouth di Torino
1⁄2 oz Calisaya
2 ds Bitters, Woodford Reserve Sassafras & Sorghum Bitters (semi-optional)
1 ds Bitters, Abbott's
1 twst Orange peel (optional)
Instructions

Stir with ice, strain into chilled cocktail glass. Optional orange twist over glass.

Notes

Calisaya is a cinchona (quinine) based liqueur style that generally benefits from a light touch in cocktails. It was an early pre-Prohibition amaro/bitter that disappeared around Prohibition, but has been revived in recent years. Pikesville is 110 proof, so it has some punch combined with the quinine--keep that in mind when making substitutions. The sassafras and sorghum bitters are semi-optional, broadening the flavor palette.

History

In this 250th year since the signing of the Declaration of Independence, this cocktail uses centennial (1876) era ingredients for a libation loosely hewing to a Boulevardier form. Pikesville Rye was originally a Maryland rye product, and the Maryland Line was the name used for Maryland's stalwart regiments in the Continental Army.

Yields Drink
Year
2026
Authenticity
Your original creation
Creator
Shawn C., Fresno, California
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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  • Old Pal — Rye, Dry vermouth, Campari
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  • Boulevardier — Bourbon, Campari, Sweet vermouth, Maraschino cherry

Line Cocktail

3⁄4 oz Gin (I prefer 1 oz)
3⁄4 oz Sweet vermouth (I used Cocchi di Torino)
3⁄4 oz Bénédictine (I prefer 1/2 oz for balance)
4 ds Bitters, Angostura
1 Pickled rakyyo
Instructions

Stir ingredients with ice, strain into small cocktail glass. (Original instructions say shake.) Add pickled rakyyo to drink--original says to "add some crushed rakyyo" but I prefer to stir a whole or half rakyyo with the drink, then skewer it (or a new one) for the serve after straining. Crushed rakyyo at the bottom is messy, and rather strong on the final sip or two.

Notes

This is an early Japanese variation of a sweet herbal Gibson. The savory aspects of the rakyyo (pickled Chinese scallion) provide a unique flavor to the drink.

The original volumes were 1/3 oz each, equal parts summing to 1 oz with 2 dashes bitters (1.5 oz cocktail glasses were used by Café Line.) I have changed this to a still somewhat small/modern format drink but with more manageable 3/4 oz portions with 4 dashes of bitters.

The choice of vermouth can alter the perceived sweetness a lot in this drink, so play with the ratio of gin to Benedictine to dial in the flavor profile desired.

History

This was one of two signature drinks by Tokyo's Café Line in the 1924 "Kokuteeru", but it isn't clear if bartender Yonekishi Maeda created them--although this seems likely.

Most of the other drinks in "Kokuteeru" can be traced to the 1922 book by Vermeire, some to Kappeler's 1895 work, a few to Ensslin's 1917 publication as well as a few others (Boothby, Johnson, Straub.) Since Maeda translated and wrote the names phonetically in Japanese, and they have been translated back to English, a number of the cocktail names are garbled or incomplete in the 2022 reprint--I have a list of about 10 corrected at this time and tied back to their sources. There are a few others that appear either original, combinations of other preceding cocktails with the same name, or so completely altered as to be unrecognizable as to origin.

Yields Drink
Year
1924 or earlier
Authenticity
Altered recipe
Creator
Possibly Yonekichi Maeda, Café Line, Yotsuya, Tokyo, Japan
Source reference

"Kokuteeru", 1924, by Yonekichi Maeda, translated and reprinted in English in 2022 (p. 61)

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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  • Bijou (Dry Vermouth) — Gin, Dry vermouth, Herbal liqueur, Orange bitters, Lemon peel
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Fable

1 1⁄2 oz Blanco tequila
1⁄2 oz Bianco Vermouth
8 lf Arugula
1⁄2 oz Lime juice (fresh)
1⁄4 oz Honey syrup
2 ds Celery bitters
1 ds Salt Solution
Instructions

Infuse tequila with ripped argula for 2-5m; shake; double strain; garnish with radish slice or edible flower

Notes

A tequila daisy. Speed-Rack winner.

Yields Drink
Authenticity
Authentic recipe
Creator
Kelsey Ramage
Source reference

https://imbibemagazine.com/recipe/fable-tequila-daisy/

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • I like the Roquette more. This is more vegetal and savory and interesting though.
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Bacon Whoopee

2 sli Ginger (muddled)
1⁄2 oz Cinnamon syrup (cinnamon brown sugar syrup; see Notes)
2 1⁄2 oz Bourbon (bacon-washed; see Notes)
2 ds Bitters, Bittermens 'Elemakule Tiki
1 twst Orange peel (as garnish, or expressed and discarded)
1 sli Candied ginger (as garnish)
Instructions

Muddle (fresh) ginger slices in the syrup in an old-fashioned glass. Proceed to build on a big rock and garnish.

Notes

For the brown sugar syrup: Keep stirring 1/2 c. light brown sugar, 1/2 c. granulated sugar (I used turbinado sugar), and 1 c. water over heat until dissolved. Add two cinnamon sticks, broken up, and simmer for five minutes. Cut the heat and let it sit for an hour or two, then fine strain.

For the bacon bourbon: Combine bourbon and rendered bacon fat in a jar and let sit for a few hours. Pop in the freezer. Once the fat is solidified, filter it out with coffee filters.

History

Created for the Reddit Original Cocktail Challenge, April 2026: Ginger and Cinnamon

Picture of Bacon Whoopee
Yields Drink
Year
2026
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Source reference

https://www.reddit.com/r/cocktails/comments/1sqcyxe/bacon_whoopee/

Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Slightly cloudy bright amber color. Sweet nose, with ginger, Band-Aid. Feet buttery sip, meatiness present. Swallow is sharper with alcohol and ginger, but still quite sweet. Thick finish recalls cola reduction. Deceptively strong.
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Rhapsody in Green

1 1⁄2 oz Gin (fennel-infused)
3⁄4 oz Dry vermouth
3⁄8 oz Suze
3⁄8 oz Herbal liqueur, Green Chartreuse
3 ds Celery bitters
1 spg Sage (for muddling)
1 spg Mint (for muddling)
1 twst Lemon peel (discarded)
1 spg Fennel (as garnish)
Instructions

Muddle, stir, double-strain, cocktail glass, garnish.

Notes

Combine 750 ml London Dry gin with 1 cup fresh fennel fronds and tender stems. Cover and let sit at room temperatures for 12 hours. Strain, bottle and refrigerate until ready for use.

Picture of Rhapsody in Green
Yields Drink
Year
2026
Authenticity
Your original creation
Creator
Todd Brant
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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lesliec commented on 4/22/2026:

I mashed up some fennel seeds with the fresh herbs. Not sure if I achieved much, but it was an interesting, green-tasting drink.

toddb commented on 6/20/2026:

I added about 1/4 cup of fresh fennel fronds, including tender stems, to 6-1/2 oz of London Dry gin in a mason jar. Make sure the fennel is covered by the gin. Cover with a lid, let sit at room temperature for 12 hours, then strain. This should make enough for 4 cocktails. Thanks for pointing this out, I'll add these instructions to the recipe.

Logic of Color

1 1⁄2 oz Dry vermouth
1 oz Aquavit
1⁄2 oz Drambuie
1 t Absinthe
3 ds Peychaud's Bitters
1 twst Orange peel (discarded)
Instructions

Stir, strain, cocktail glass, express peel then discard.

Picture of Logic of Color
Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Todd Brant
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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toddb commented on 6/20/2026:

I don't have it in my notes, but I believe it was Aalborg Taffel Akvavit.

Spiced Dove

2 oz Mezcal, Del Maguey Vida
1 oz Grapefruit juice
1⁄2 oz Lime juice
1⁄2 oz Allspice Dram
1⁄4 oz Simple syrup
2 ds Bitters, Angostura
Instructions

Shake with ice
Pour over ice into an old fashioned glass

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Shawn C commented on 4/16/2026:

Listed as "unknown authenticity". Is there a source for this cocktail (e.g. the contributor's own?)

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