Navy Dock Daiquiri

1 1⁄2 oz Jamaican rum, Smith & Cross
3⁄4 oz Cynar
1⁄2 oz Lime juice
1⁄4 oz Maraschino Liqueur
Instructions

Shake, strain, up.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Will Thompson, Drink, Boston, MA; drink named by Frederic Yarm.
Source reference

http://cocktailvirgin.blogspot.com/2011/02/navy-dock-daiquiri.html

Curator rating
Not yet rated
Average rating
3.5 stars
(23 ratings)
From other users
  • oh PLEASE try it
  • Made this with Meletti instead of Cynar - it was nice! Need a few minutes to settle I think - everything was very segregated at first but it comes together nicely.
  • Flavors work together in interesting ways. A burnt taste from the rum, and I get dried apricots too. A rather substantial burny bitterness in the finish which makes this feel like a serious drink.
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jaba commented on 2/23/2015:

Overall, I haven't loved Smith & Cross, but this wasn't bad.

DrunkLab commented on 2/23/2015:

Smith & Cross is definitely not for everyone.

jello_jones commented on 9/20/2020:

Did not have Smith & Cross so used Plantation 5 star. No complaints here.

Captain's Blood

2 oz Jamaican rum
1 oz Lime juice
3⁄4 oz Simple syrup
2 ds Bitters, Angostura
1 wdg Lime (as garnish)
Instructions

Shake, strain, up, garnish.

Notes

There are all sorts of recipes for this one online; this is Sam Ross'. Many recipes call generically for aged rum, rather than Jamaica(n). Others, notably cocktaildb's, call for falernum and a touch of sugar to offset the lime: http://www.cocktaildb.com/recipe_detail?id=426 . The constants are some sort of dark rum, lime, sugar, and bitters.

Yields Drink
Year
1945
Authenticity
Unknown
Source reference

Crosby Gaige's Cocktail Guide, via Sam Ross' Bartender's Choice app for iOS.

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Essentially a daiquiri, right?
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  • Bartlett Tartlet — Cognac, Pear eau de vie, Triple sec, Lemon juice, Simple syrup
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Storyville

1 oz Brandy
1 oz Mezcal
3⁄4 oz Bonal Gentiane Quina
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1 ds Bitters, Angostura
1 twst Lemon peel (Expressed and discarded)
Instructions

Stir, strain, one big rock, twist.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
From other users
  • Absinthe.?
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  • Guns of Brixton — Bonal Gentiane Quina, Mezcal, Apple brandy, Sloe gin, Cynar
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Infidel

3⁄4 oz Gin
3⁄4 oz Dry vermouth
3⁄4 oz Mint syrup (or simple syrup)
3⁄4 oz Lime juice
Instructions

Shake, strain, up, optional mint leaf garnish.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC
Curator rating
5 stars
Average rating
4.5 stars
(23 ratings)
From other users
  • Muddled mint and used simple instead — ★★★★
  • A nearly perfect drink. Tart and sweet and excellent.
  • Works well subbing in peppermint schnapps for a third of the simple, and pouring it light
  • Like the ideas of adding herbaceousness to balance sweetness, will fiddle with it and serve as margarita alterative
  • Great drink. Well balanced. A gimlet++.
  • It's pretty balanced, maybe a little sweet. Very nice. Garnished with rosemary and rubbed it around the rim which added nice element. M.O. would like this one. — ★★★★★
  • A little sweet. Make sure it's ice cold and that class is chilled
  • Threw a sprig in the shaker with simple instead of making mint syrup. Grown-up limeade, super yummy. — ★★★★★
  • More refreshing and smoother than even a Southside, very likable. So easy drinking and low alcohol that it's probably better to increase the pre-shake volume to 4 oz. — ★★★★★
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bvankammen commented on 8/02/2015:

Excellent mint-lime combo.  Good refreshing drink.

Nancy Whiskey

2 oz Irish whiskey, Connemara
1⁄2 oz Branca Menta
3⁄4 oz Lemon juice
1⁄2 oz Ginger syrup
1⁄2 oz Honey syrup (2:1)
1 1⁄2 oz Soda water
1⁄4 twst Lemon peel (expressed and discarded)
1 pn Nutmeg (as garnish)
Instructions

Shake, strain into a highball over rocks, stir in soda, express twist, garnish with fresh-grated nutmeg.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Jack McGarry, The Dead Rabbit Grocery & Grog, NYC.
Source reference

Food & Wine's Cocktails 2013.

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • The Branca Menta is strong with this one. It's nice!
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The Cappa

1 1⁄2 oz Gin, Plymouth
1 1⁄2 oz Pineau des Charentes, Pierre Ferrand
1⁄2 oz Maraschino Liqueur
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, wineglass or cocktail, twist.

Notes

Named for the black cloaks worn by Dominican friars.

History

Winner of a Plymouth Gin-sponsored mixology contest.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Franky Marshall, 15 Romolo, SF, CA.
Source reference

http://www.youtube.com/watch?v=RSaqlZa7E30&list=PLE39192050C639014

Curator rating
Not yet rated
Average rating
3 stars
(7 ratings)
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Shawn C commented on 7/19/2023:

Good, features the Charentes flavor well, but it is quite sweet. Could use some other component to counterbalance. The name is interesting but I don't understand how it fits the drink?

Bourbon Lift

1 1⁄2 oz Bourbon, Maker's Mark
1⁄2 oz Coffee liqueur, House Spirits
1⁄2 oz Heavy cream
1⁄2 oz Orgeat
3 oz Soda water
Instructions

Shake, double strain, Collins or Fizz, fill with soda, pouring from on high, and top with another splash of soda to cause the foam to lift.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Erik Adkins with Jennifer Colliau, Hard Water, SF, CA.
Source reference

http://www.youtube.com/watch?v=fVgAILYzk5c&feature=share&list=PLE391920…

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Nouveau Sangaree

2 oz Beaujolais Nouveau (or other fruity, easygoing red wine)
1 1⁄2 oz Apple brandy, Lairds Bonded
1⁄2 oz Sloe gin, Plymouth
1⁄4 oz Grade B maple syrup
2 ds Bitters, Angostura
Instructions

Stir, strain, up, garnish with thin apple slices and grated cinnamon.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Jim Meehan, PDT, NYC.
Source reference

http://liquor.com/recipes/nouveau-sangaree/

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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California Widow

3⁄4 oz Gin, St. George Terroir
3⁄4 oz Pear eau de vie, St. George
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄4 oz Bénédictine
3⁄4 oz Lemon juice
Instructions

Shake, strain, up.

History

California Widow is old slang for a woman whose husband is always away.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC
Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
From other users
  • Similar to, but not quite as good as, the Au Pair.
  • sweet chartreuse heavy
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Bevx commented on 11/25/2013:

Awesome, Rafa... The Chartreuse is present, but so subtle here (not an easy task)... I chose Scrappy's Orange for the bitters (since I just got the bottle today). Can't wait to try it with other varieties.

Bevx commented on 11/25/2013:

Also, this may be the fastest I've made a drink after being posted here... Couldn't have been more than an hour or 2... ;)

DrunkLab commented on 11/25/2013:

Ha. That might be a site record.

Thanks for trying it! Re: Chartreuse, it took me months to balance the three liqueurs.

Frommtron commented on 5/18/2014:

Quite tasty, though quite sweet. Lovely balance of flavors. Dialing back on any of the liqueurs would ruin the balance of flavors, and that makes me wish there was an elderflower eau de vie on the market to keep that balance with a drier cocktail.

DrunkLab commented on 5/19/2014:

Thank you for trying it. I also wish there were elderflower eaux de vie available here; I know some are made and sold in France. (And Mad Men leads me to believe that they were available at some point in the states; at least, doddering eccentric Bert Cooper puts in a request for "spirit of elderflower" that's met with blank stares.) St. Germain actually has a eau de vie base, but I imagine that without the added acidity and sugar of a liqueur, the flavor of elderflower can seem pretty ethereal and subtle.

If you can get them, I recommend Cocktail Kingdom's wormwood bitters for drying out liqueur-heavy drinks. They give a lovely complementary complexity without adding too much flavor of their own.

Frommtron commented on 6/01/2014:

I remember that scene from Mad Men. That was hilarious.

I'll see about the wormwood bitters. Despite a general preference for a slightly drier cocktail than this one, I've still managed to come back to this one multiple times. It's that good! Nice work.

christina in tacoma commented on 6/26/2014:

I was excited to try this, as I like St Germain with both pear and herbal liqueurs. Very good, though I admit my unsophisticated palette wanted some acidity to balance the liqueurs so I ended up adding 1/2 oz lemon juice.

Tucker commented on 6/27/2014:

Tried this tonight given all the recent comments. Delicious blend of diverse flavors. Will be ideal for the fall.

Tahona Negrony

1 1⁄2 oz Blanco tequila
1 oz Swedish Punsch, Kronan
3⁄4 oz Aperol (clove-infused)
1 twst Orange peel (as garnish)
3 Clove (studding orange peel, as garnish)
Instructions

Stir, strain, up, garnish with a clove-inspected orange peel.

Notes

Clove Aperol: steep six cloves in six ounces of Aperol at room temperature for three days and strain.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Bobby Heugel, Anvil Bar and Refuge, Houston, TX.
Curator rating
Not yet rated
Average rating
Not yet rated
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