Apples to Oranges

2 1⁄2 oz Gin, Tanqueray (make sure it's Tanqueray Sevilla Orange!)
4 oz Apple juice (use unfiltered Apple Juice or Cider)
1 oz Soda water
1 twst Orange peel (as garnish)
Instructions

Fill a highball glass with a healthy amount of ice. Add apple juice and Tanqueray Sevilla Orange gin. Top with soda water. Garnish with orange twist.

History

This recipe is a fluke. I had bought unfiltered apple juice to make another cocktail and had added some to the iced soda water I drink in the evenings. To cut the sweetness and add some punch I reached for some Tanqueray Sevilla on impulse and I was stunned how well the juice and gin complemented each other once I had the proportion right. A simple mixture but a brand-new flavor, fruity, astringent and slightly bitter all at once.

Picture of Apples to Oranges
Yields Drink
Year
2021
Authenticity
Your original creation
Creator
David Tanner
Curator rating
Not yet rated
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Horny Hornet Club

1 1⁄2 oz Gin
4 Raspberry
3⁄4 oz Simple syrup (Lychee gum syrup, see note)
3⁄4 oz Lime
1⁄2 Egg white
1 twst Lemon peel
Instructions

Add the Raspberries and the homemade Lychee gum syrup. Muddle it. Add the other ingredients (except the lemon zest). Dry shake. Shake with ice. Express the lemon zest. 2x strain.

Notes

For the Lychee part, I use homemade Lychee Gum Syrup
The cocktail is still in WIP. I want to try it with Plymouth gin (I tried it only with London Dry), lychee liqueur (especially the one of Joseph Cartron).
I tried it with fresh lychee and raspberry liqueur (Chambord), but it wasn't tasty.

History

I've tried to adapt a dessert I ate at Michalak's pastry shop in Paris a few years ago.

Picture of Horny Hornet Club
Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Myself, as far as I know...
Curator rating
Not yet rated
Average rating
2 stars
(2 ratings)
From other users
  • Eternal WIP
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Elder Martini

2 jig Gin
1⁄2 jig Elderflower liqueur, St. Elder
1⁄2 jig Bianco Vermouth, Carpano Bianco
1 twst Lemon peel (as garnish)
Instructions

Shake all ingredients with ice, strain into a cocktail glass. Garnish with lemon twist.

Notes

I used Brockman gin which is quite floral with berry notes, so a nice complement for this drink, but any good gin will add its own character. Carpano Bianco is not a dry vermouth, but rather a sweet white vermount and works well with the Elderflower liqueur. I will sometimes substitute Noilly Prat Dry Vermouth if I am in the mood for less sweetness.

History

Looking for something in the Lychee martini vein, but with gin and not so sweet or kitchy, and came up with this one. Liked it so posted...

Yields Drink
Year
2022
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Ryan K Natto

2 oz Rye, High West Double Rye
1⁄4 oz Aromatized wine, Cocchi Barolo Chinato
Instructions

Build over one large cube in a rocks glass. Gently stir.

Yields Drink
Year
2018
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
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George's Hi Mai Tai

2 oz Light rum (Real McCoy 3 Year)
1 oz Orange juice (Not from concentrate)
1 oz Lime juice (Fresh)
1⁄2 oz Jamaican rum, Smith & Cross
1⁄2 oz Orgeat (Homemade)
1⁄2 oz Orange liqueur, Cointreau
1⁄2 oz Dark rum, Gosling's Black Seal (Optional Float)
1 spg Mint
Instructions

Shake all ingredients, except Goslings, with lots of crushed ice and pour unstrained into a 12-16 ounce tiki mug. Add a float of Gosling's for the folks who really want to escape their troubles. Garnish with a big sprig of fresh mint, and if the mood should strike you, add a cocktail umbrella and straw.

History

In the mid 00's, before I spent a few hundred bucks on books about tiki drinks from the likes of Vic Bergeron, Beachbum Berry and such, I had been toying with recipes for a "Mai Tai" because, you know, there weren't enough of them out there already. This is my latest iteration, which my friends seem to like. I'd say the "secret" ingredient is the homemade orgeat, which really makes a huge difference in the depth and complexity of the drink. I've switched up the rums several times over the years, and I have to say that, despite the gimmicky name, Real McCoy makes an excellent rum that works really well in this recipe.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
George Kull
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Italian Manhattan

2 jig Bourbon, Elijah Craig (Small batch)
1⁄2 jig Sweet vermouth, Carpano Antica Formula
1⁄2 jig Amaro Montenegro
1 ds Bitters, Angostura
1 twst Lemon
Instructions

Shake with ice and strain into martini glass. Garnish with a lemon shaving (I use a vegie peeler and just shave the skin without the pith).

Notes

A take on the Black Manhattan, splitting the mix with Antica and Montenegro

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Shawn C commented on 9/28/2023:

Good and certainly not objectionable, but more a 3 than a 4. Bourbon makes this more of a spirit heavy boulevardier riff than black Manhattan riff (rye), although the wormwood bitterness and citrus zest of the Montenegro (plus lemon twist) provide more bitter balance than one might expect from the bourbon base. I admit I am not as keen on Montenegro's floral character compared to other amari.

I didn't shake this, the lack of citrus juice would contraindicate doing so.

Barista Old Fashioned

2 oz Bourbon, Eagle Rare
2 oz Iced Coffee (Strong cold brew)
1 cube Sugar cube
3 ds Bitters, Scrappy's Orange
3 ds Bitters, Fee Brothers Aztec Chocolate
1⁄2 oz Licor 43
Instructions

Muddle sugar cube and bitters in an Old Fashioned glass. Pour equal parts bourbon and strong cold brew coffee. Stir and add large ice cube. Top with .5 ounce Licor 43.

Notes

I also used the half ounce Licor 43 as a rinse before mixing as an alternative to adding at the end. Both successful.

Yields Drink
Year
2022
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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New fashioned

2 oz Gin (Petit grain, citrus)
1⁄2 oz Galliano
1⁄3 oz Pedro Ximénez Sherry
2 ds Orange cream citrate, Bittermens
Instructions

Build in ofd glass with huge ice cube, stir briefly, serve.

Notes

It must be a good citrus gin.
Depending on the gin you got:
Muddle/ express, timut pepper and/or citrus peels.
Do not be shy, Galliano and PX gonna balance the whole thing...

History

List of distilled ingredients for this Gin among others:

Sichuan and Timut pepper, citron, yuzu, bitter orange, kumquat.

It's 47%.

Yields Drink
Year
2022
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Purple Manhattan

1 1⁄2 oz Rye, Bulleit
3⁄4 oz Amaro, Pasubio
3⁄4 oz Aromatized wine, St. Raphaël (St. Raphaël Rouge)
1 twst Orange peel (as garnish)
1 Maraschino cherry, Luxardo (as garnish)
Instructions

Add ingredients to a mixing glass with ice, stir, strain into a chilled Nick & Nora glass. Express orange peel and add to lip as garnish, add Luxardo cherry on pick.

Notes

I obtained the St. Raphael from London for historical cocktails, and liked its lush berry/grape flavor and color so much that I began incorporating into other drinks. I love the color that this provides with the Pasubio which has a potent musty blueberry essence. The rye provides a peppery backbone to balance the sweetness of the rest. (I am not particular about the rye chosen, so knock yourself out with your favorite.)

Color/appearance is dark, murky, slightly reddish and purplish brown.

History

I concocted this in August as a black Manhattan riff with loads of lush grape and berry flavor. I originally used just the orange garnish, and have added a dark Luxardo cherry since it fits so well with the motif and flavor.

I considered some Deep Purple references, but saved that for the Montreux, another Pasubio cocktail.

Yields Drink
Year
2022
Authenticity
Your original creation
Creator
Shawn C., home bar, Fresno, California
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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Port New York Sour

2 oz Bourbon
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup
1 oz Tawny port
Instructions

1. Add the bourbon, lemon juice and simple syrup into a shaker with ice and shake until well-chilled.
2. Strain into a double rocks glass over fresh ice.
3. Float the port on top of the drink by slowly pouring it over the back of a bar spoon.
4. Give the glass a light swirl to move the port across the entire surface of the cocktail.

Yields Drink
Authenticity
Unknown
Source reference

https://www.liquor.com/recipes/new-york-sour-3/

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