Bim & Vigor

1 oz Barbados Rum
1 oz Demerara Rum
1 oz Lime juice
1⁄2 oz Ginger-Honey Syrup
1⁄4 oz Bénédictine
1⁄4 oz Falernum
1⁄4 oz Sorel liqueur (as float)
2 ds Bitters, Angostura (as float)
1 pn Cinnamon (as garnish)
Instructions

Shake, strain over crushed ice, add straws, float (or sink) Sorel, float bitters, garnish with a pinch of cinnamon and a lime wheel.

Notes

A light, fruity Scottish malt (say Scapa or Glen Grant) makes a fine substitution for half of the rum. An Irish whiskey or light American malt (like St. George) works as well.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Banana Daiquiri No. 2 — Jamaican rum, Crème de Banane, Scotch, Lime juice, Ginger syrup, Lime
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Mahogany Hall

1 oz Irish whiskey, Redbreast
1 oz Jamaican rum, Appleton
3⁄4 oz Sherry, Lustau East India Solera
1⁄2 oz Cynar
1 pn Nutmeg (as garnish)
Instructions

Stir, strain, rock, garnish.

Notes

By Jamaican rum I mean, in this case, any full-bodied, pot still rum in the 19th century style. Pusser's or El Dorado would work as well as Appleton. Smith & Cross would probably need to be heavily cut with something else.

History

Named for a house of pleasure in old New York.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Wow. I honestly looked at the ingredients said that will probably taste pretty bad. Made myself one and it is amazing. The pot-still style rum is necessary though!
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Mixin In Ansley commented on 10/16/2023:

Added .25 oz of Canton to brighten it up. Whiskey lingers on the pallet. Nice sipper.

yarm commented on 5/22/2024:

My search only turns up a bordello in old Storyville in New Orleans and none in New York.

Eulogy

3⁄4 oz Batavia Arrack, Van Oosten
3⁄4 oz Falernum, Velvet Falernum
3⁄4 oz Strega
3⁄4 oz Lime juice
Instructions

Shake, strain over ice, garnish with a lime wheel.

Notes

Raul at Death to Sour Mix recommends serving this one over crushed ice to counteract its slight sweetness.

Yields Drink
Authenticity
Authentic recipe
Creator
Anvil Bar, Houston, TX.
Source reference

http://www.deathtosourmix.com/summertime/

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • My favorite Strega cocktail.
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Dead Man's Mule

1 oz Absinthe
1 oz Orgeat
1⁄2 oz Allspice Dram, St. Elizabeth
1⁄2 oz Lime juice
2 oz Ginger beer, Fever Tree
Instructions

Build over crushed ice (preferably in a copper mug), stirring or swizzling, and top with more crushed ice and ginger beer.

Yields Drink
Year
2010
Authenticity
Altered recipe
Creator
Met Bar, London, via Drink, Boston, MA.
Source reference

https://cocktailvirgin.blogspot.com/2011/02/dead-mans-mule.html

Curator rating
5 stars
Average rating
4.5 stars
(24 ratings)
From other users
  • St. George Absinthe; reduced orgeat to 1/3 oz — ★★★★
  • Truly shocked at how well this works and how interesting this drink is
  • Absinthe- sweet, herbal
  • Made it with Herbsaint, almond syrup, homemade allspice dram, and Q Ginger. Wonderfully balanced. 5/5
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jensck commented on 11/26/2016:

Amazing combination. Too sweet for my taste as written though. I got back the orgeat to half an ounce and that was just right.

Dannynannady commented on 12/31/2019:

Easily one of the best and most interesting cocktails I have ever made at home. You can really taste every single ingredient. Bravo.

yarm commented on 12/31/2019:

Here's the Drink recipe as I published it in 2011 (the Death to Sour Mix link is dead along with the rest of Raul's blog). Slightly different but the lime juice volumes saves the muddling of lime wedges (but doesn't proffer the elegant lime oils). My post also provides the back story:

https://cocktailvirgin.blogspot.com/2011/02/dead-mans-mule.html

randallr commented on 8/30/2023:

A perfect summer libation. Defies categorization, but I’m moved put it in the mojito-caipirinha category - just a great summer sour.

Craig E commented on 4/03/2024:

Curated to change this to an "altered recipe," as the original used Goldschläger instead of allspice dram, as noted in @yarm's link above.

illusionistlynx commented on 3/18/2025:

Love at first sip. Yes, it's a bit sweet as written, but it's also heaven. Used home made orgeat (Kevin Kos Recipe) which makes it decadent. Reminds me of an Alpine Sour, but with that Allspice Dram flavor added in.

Rake & Consort

1 1⁄2 oz Rye, Rittenhouse 100
1⁄2 oz Blended Scotch, Pig's Nose
1⁄4 oz Luxardo Bitter
3⁄4 oz Orange cordial
1⁄2 oz Lemon juice
1 twst Orange peel (as garnish)
Instructions

Stir, strain over a large rock, garnish with a large orange twist.

Notes

To make orange cordial: peel a large orange and combine the peels in a small bowl with 1/2 cup of sugar to make an oleo saccharum. Cover and let macerate overnight, occasionally stirring. The next day, add the juice of the peeled orange to the mixture and stir in another 1/4 cup of sugar until dissolved.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Toby Maloney, Pouring Ribbons, NYC.
Source reference

http://www.findeatdrink.com/Index/Drink/Entries/2013/3/11_pouring_ribbo…

Curator rating
Not yet rated
Average rating
Not yet rated
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Po Po Punch

9 oz Ramazzotti
3 oz Bourbon (bonded)
3 oz Simple syrup
3 oz Lemon juice
6 ds Bitters, Angostura
1 Orange (to make cordial; see instructions)
Instructions

Peel a large orange and combine the peels in a small bowl with 1/2 cup of sugar to make an oleo saccharum. Cover and let macerate overnight, occasionally stirring. The next day, add the juice of the peeled orange to the mixture and stir in another 1/4 cup of sugar until dissolved. Add the punch's other ingredients, refrigerate until chilled, add a punch-sized block of ice, and ladle over crushed ice to make six servings. Garnish with orange wheels and cinnamon.

Notes

Pouring Ribbons uses a concentrated, bright orange cordial to add orange flavor to drinks without the insipid wateriness that accompanies straight juice, thereby avoiding the problem of what Dan calls "the fruit of cocktail death."

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Joaquín Simó, Pouring Ribbons, NYC.
Source reference

Food & Wine Cocktails 2013.

Curator rating
Not yet rated
Average rating
Not yet rated
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PapaDoble commented on 1/12/2025:

Is the 3 oz simple syrup really in addition to 3/4 cup sugar when there's only 3 oz lemon juice?

The Fall of Man

1 oz Bourbon
1 oz Zwack Unicum
1⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Cherry Liqueur, Cherry Heering
1⁄4 oz Triple sec, Cointreau
5 twst Orange peel
Instructions

Season rocks in a glass with the orange peels. Combine other ingredients, stir, strain over ice.

Yields Drink
Authenticity
Authentic recipe
Creator
Maks
Source reference

Beta Cocktails

Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
From other users
  • Excellent OF riff. 5 twists are not necessary. I used three and orange flavor was plenty.
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Shawn C commented on 5/19/2023:

Bracingly bitter with alcohol heat, but with just enough balancing richness to make this a complex and interesting drink. Unicum is the star, but well supported by the Cherry Heering, orange liqueur, and orange peel. (I stirred liquid ingredients with ice, then strained into rocks glass with a large rock and three orange peels.) An engaging sipper.

Floral Explosion

1 oz Pisco, Tabernero Quebranta
1 oz Herbal liqueur, Yellow Chartreuse
1 oz Suze
2 dr Orange flower water, Fee Brothers
1 ds Lavender bitters
Instructions

Stir everything in an ice-filled glass and strain into another glass with a large cube

Picture of Floral Explosion
Yields Drink
Authenticity
Your original creation
Creator
El Jefe
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • A bit too sweet for my tastes. I prefer 1:0.75:0.75 pisco:chartreuse:suze.
  • The cocktail seems to bit large. I would do 3/4 oz of everything instead of 1oz.
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mako commented on 11/23/2016:

Cocktail came out a bit on the large size. I'd do 3/4oz of the pisco/chartreuse/suze instead of the full oz instead.

lesliec commented on 3/19/2019:

Delicious, and I have no problem with the size (maybe I just have big glasses). But what struck me most is how much it looks, smells and tastes like Strega. This is by no means a bad thing.

Laughter in the Dark

1 oz Islay Scotch
3⁄4 oz Cynar
1⁄2 oz Pedro Ximénez Sherry
1 twst Lemon peel (expressed and discarded)
1 Cherry, Luxardo (as garnish)
Instructions

Stir, strain, up, twist.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • Fantastic. Bitter, sweet, herbal, smoky. Made with Talisker Skye. A late summer sunset with a cigar.
  • Dark, smoky, sweet, and sophisticated. Could take the place of dessert. Overwhelming smokiness lessens after a few sips. Dark caramel and tobacco.
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Allie Elizabeth Sleeping

1 oz Pedro Ximénez Sherry, Lustau
3⁄4 oz Dry vermouth, Dolin
1⁄2 oz Jamaican rum, Smith & Cross
1⁄2 oz Mezcal, Del Maguey Vida
3 ds Orange bitters, Regans' orange bitters
Instructions

Stir, strain, up.

History

Winner of ShakeStir's September 14/15 New York Flash Competition with the theme "Sherry."

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Sean Muller, Dram, Brooklyn, NY.
Source reference

http://www.shakestir.com//recipes/id/1658/allie-elizabeth-sleeping

Curator rating
Not yet rated
Average rating
4 stars
(27 ratings)
From other users
  • Expressed and discarded orange peel, it added nicely to the drink. — ★★★★★
  • after dinner sweet tooth sipper
  • looks interesting!
  • very niace, used vida and rum fire, played very well with the sherry. MAybe cut back sherry(too sweet)
  • Try with East India Solera
  • needs to have the sherry balanced
  • Unusual and quite good. Used Alvear Cream Sherry (ximenez). Managed to be dry, rich and boozy at the same time.
  • 'twas a bit too sweet for my taste, reducing the Ximénez to 1/2 oz and using 1/2 oz of East India solera dried it out a bit.
  • Good. Used El Maestro Sierra PX and was not too sweet - actually added a bit more sherry as it was a bit lost initially.
  • Delicious, complex. Perhaps a tad sweet for our taste (may depend on the sweetness of the PX Sherry(We used a different PX sherry)), but I quibble. Will certainly make again.
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Mixed up in Na… commented on 5/18/2020:

We made it strictly according to the recipe: at that sweetness, perhaps better as dessert drink than aperitif. (Spouse says, though: No sweeter than a Manhattan.)  We’ll try with slightly less PX Sherry.  Rich & balanced: all the flavors come through.

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