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
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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.

Ingenue

1 1⁄4 oz Dry vermouth
1 1⁄4 oz Manzanilla sherry
3⁄4 oz Gin
1 rinse Pear eau de vie
2 ds Bitters
1 twst Lemon peel
Instructions

Stir, strain, up, twist.

Notes

Cross between a Bamboo and a Tuxedo, originally named Hanfu for traditional Chinese formalwear (because Panda Tux is a terrible name, and pandas are shiftless and unfortunate animals).

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Dry, stimulating, welcoming, lingering complexity, good meld of flavors.
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  • Alberto — Gin, Aromatized wine, Dry sherry
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Tuxedo

2 oz Gin
1 oz Fino sherry
1 ds Orange bitters
1 twst Lemon peel
Instructions

Stir, strain, up, twist.

Notes

There are five or six cocktails named Tuxedo (at least), all supposedly originating from the same club at the turn of the last century. Here's one of the simpler and, to my palate, better ones.

Yields Drink
Year
1900s
Authenticity
Authentic recipe
Creator
Tuxedo Club, NJ.
Source reference

http://www.esquire.com/drinks/tuxedo-drink-recipe

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Made Tuxedo #2 https://www.liquor.com/tuxedo-number-2-cocktail-recipe-5217855 with Genever and dry sherry and maraschino
  • Good but unremarkable.
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Carpenter's Hand

2 oz Armagnac
1⁄2 oz Amontillado Sherry
1⁄2 oz Drambuie
1 twst Orange peel (as garnish)
Instructions

Build in an old fashioned glass over one large rock, twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Chris Lane, Lolinda, San Francisco, CA.
Source reference

http://imbibemagazine.com/Carpenter-s-Hand-Recipe

Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
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Lankershim Fizz

1 1⁄2 oz Gin
1⁄2 oz Pedro Ximénez Sherry
1⁄2 oz Simple syrup
3⁄4 oz Lemon juice
1 Egg white
2 oz Soda water
1 twst Lemon peel (as garnish; optional)
Instructions

Dry shake, shake, strain over soda in a Collins.

Yields Drink
Authenticity
Authentic recipe
Creator
Marcos Tello and Aidan Demarest for Bow & Truss, LA, CA.
Source reference

http://imbibemagazine.com/Lankershim-Fizz-Recipe

Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
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Ys Street Band

1⁄2 oz Demerara Rum
1⁄2 oz Scotch
1⁄2 oz Apple brandy
1⁄2 oz Zwack Unicum
1⁄2 oz Ginger-Honey Syrup
1⁄4 oz Bénédictine
1 twst Lemon peel
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
4 stars
(3 ratings)
From other users
  • Not sure the spec on the honey ginger syrup is, but this was overpoweringly sweet. If I were to make again, I'd omit entirely and add a little ginger juice or similar and let the Benedictine carry the honey flavors.
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