Nasturtium

2 oz Bianco Vermouth, Dolin
1 oz Ginger liqueur, Domaine de Canton
1⁄2 oz Bonal Gentiane Quina
1 twst Lemon peel (as garnish)
Instructions

Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Jeffrey Morgenthaler, Clyde Common, Portland, OR
Source reference

http://cocktailvirgin.blogspot.co.nz/2012/11/nasturtium.html

Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • Would make again with dry vermouth or cocchi
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Zachary Pearson commented on 11/14/2013:

Curated this a bit - I had it today at Clyde: Changed Dolin Dry to Dolin Blanc. Removed the optional Suze sub for Bonal - they're not substitutable. Updated creator information and year.

It's a nice drink - definitely on the sweeter side, but there's a clever vanilla accord that builds in the midpalate.

Thanks,

Zachary

sevyryelsdorn commented on 1/14/2018:

Too sweet for my taste. Not sure Dolin Blanc is the best substitute here - the Bonal gets lost in sweet ginger flavors. I added some Dandelion & Burdock bitters in order to add a bit more depth and punch. I would try again with Dry Vermouth or perhaps combination wtih Cocchi.

3G

1 1⁄2 oz Gin
1 oz Elderflower liqueur, St. Germain
1⁄2 oz Ginger liqueur, Domaine de Canton
1 rinse Absinthe (Swirl around cocktail glass with ice then discard)
Instructions

Stir in a mixing glass with ice. Strain into absinthe-rinsed cocktail glass.

Notes

Another version of the recipe says 2 gin/1 grapefruit juice/1 St Germain.

Yields Drink
Authenticity
Unknown
Creator
G'Vine (French gin maker) - possibly!
Curator rating
Not yet rated
Average rating
3.5 stars
(14 ratings)
From other users
  • Refreshing, but I only have this now and again.
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meltingUpwards commented on 12/25/2024:

I tripled my Absinthe, pouring my rinse into the measure, might have been 2 dashes more. But I like Absinthe and wanted to notice it.

The Naked Ape

1 1⁄2 oz Jamaican rum, Coruba
1⁄2 oz Jamaican rum, Smith & Cross
1⁄2 oz Lemon juice
1⁄2 oz Cinnamon syrup
1⁄2 oz Crème de Banane
1 ds Bitters, Angostura
Instructions

Shake with ice until chilled. Pour into ice filled rocks glass.

Yields Drink
Authenticity
Authentic recipe
Creator
Martin Cate, Smuggler's Cove, San Francisco, CA
Source reference

http://www.saveur.com/article/Recipes/The-Naked-Ape-Cocktail

Curator rating
Not yet rated
Average rating
4.5 stars
(29 ratings)
From other users
  • Used cachaca in place of the 1/2oz rum; agree with reduced syrup to 1/4oz (used homemade cinnamon syrup), increase Banane du Bresil by 1/4oz for more banana power, 2 dash Ango + 2 dash Amargo Chuncho Peruvian bitters. — ★★★★★
  • I find this works even better than the original by exchanging the rums in the original recipe for 2oz of Plantation Xaymaca and using 1/4oz of 2:1 cinnamon syrup.
  • Made with BG Reynolds Cinnamon Syrup and Marie Giffard Banane du Bresil More like a 4.5 for me. Only not a 5 because I get almost no banana in this; the cinnamon seems to swallow it up.
  • 3/4 lemon, 1/4 syrup
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Let's Get Lost

1 1⁄2 oz Pisco
1 oz Apricot liqueur
3⁄4 oz Lemon juice
1 bsp Cane syrup
1 ds Orange bitters, Angostura
1 dr Orange flower water
1 t Egg white
Instructions

Shake, strain, up.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Lovely alternative to a pisco sour!
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The Monarch

2 oz Gin
1 1⁄2 oz Lemon juice
1 oz Elderflower liqueur, St. Germain
1⁄4 oz Agave syrup
8 lf Mint
1 spg Mint
Instructions

Combine gin, elderflower, lemon, mint leaves, and ice; shake vigorously and strain up into a cocktail glass. Garnish with mint sprig.

History

Adapted from restaurant Flora in Oakland, California

Yields Drink
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Used only 1oz of Lemon Juice
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(The St-Germain) Flamingo-tail

2 oz Dry Rosé of Sangiovese, Alexander Valley Vineyards (*)
1 1⁄2 oz Elderflower liqueur, St. Germain
2 oz Club soda
1 ds Rhubarb bitters, Fee Brothers
1 twst Lemon peel (half a lemon's worth)
Instructions

Fill a Collins glass with ice. First, add St-Germain, then rosé, then club soda and bitters. Stir well, and garnish with a long lemon twist.

Notes

*another dry rosé can be substituted

History

A rosé version of their flagship cocktail. I altered with rhubarb bitters to brighten it and tone down the elderflower a bit; a longer than normal twist also helps to mellow the sweetness

Picture of (The St-Germain) Flamingo-tail
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Altered recipe
Creator
Jason Westplate, St-Germain
Source reference

http://www.stgermain.fr/cocktails.php?p=1&r=StGermainCocktail

Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
From other users
  • Rosé- dry, sweet, bitter
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Hair of the Lion

2 oz Jamaican rum, Appleton Reserve
1⁄2 oz Allspice Dram
1⁄2 oz Simple syrup
1⁄2 oz Lime juice
1⁄2 oz Egg white
1 pn Nutmeg (as garnish)
Instructions

Dry shake, shake, strain, up, garnish with grated nutmeg.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Adam Harness, North Star Bartender's Guild
Source reference

http://cocktailvirgin.blogspot.com/2012/11/hair-of-lion.html

Curator rating
Not yet rated
Average rating
4.5 stars
(19 ratings)
From other users
  • Havana Club, half lime/half lemon
  • like a Miracle Bar cocktail! holiday — ★★★★
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TheTaj commented on 12/22/2021:

Important detail - make sure you don't use an overproof Jamaican rum like Smith & Cross for this recipe. If you do, the alcohol content will be too high and the egg white will cook resulting in a goopy unappetizing mess of a cocktail with no foam. Regular strength 80 proof rum works great though!

Little Feat

2 oz Gin, Nolet's
1⁄2 oz Framboise
4 oz Lemon soda, San Pellegrino
Instructions

In an ice filled Collins glass add all ingredients and stir

History

Concocted this one for my wife on our anniversary

Yields Drink
Authenticity
Unknown
Creator
El Jefe
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Excellent warm weather cocktail. Subbed in 7-Up.
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Bob's Old Spice 50

1 oz Rye
1 oz Cognac
1 oz Sweet vermouth, Vya
1 1⁄2 t Maraschino Liqueur, Luxardo
1 1⁄2 t Simple syrup (1:1)
2 ds Peychaud's Bitters
4 ds Bitters, Brooklyn Hemispherical Bitters Sriracha (Adjust to taste. 4 dashes has a moderate sriracha burn. (Substitute Angostura if necessary))
1 Maraschino cherry, Luxardo
1 twst Lemon peel
1 ? Absinthe (Ignited from a Misto spray bottle)
Instructions

Add liquids to an ice-filled mixing glass. Stir well for 30 seconds and double strain into an ice-filled rocks glass. Garnish with a maraschino cherry and lemon twist. Spray absinthe into the glass over a flame to ignite.

Notes

Be sure the guests have an opportunity to watch the ignited absinthe spray into their cocktail.

History

Developed this signature cocktail for a friend's 50th birthday celebration.

Yields Drink
Year
2013
Authenticity
Unknown
Creator
El Jefe and the Cherrystoner gang
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Autumn's Daiquiri

1 1⁄2 oz Añejo rum
1⁄2 oz Allspice Dram
1⁄2 oz Lime juice
2 oz Apple cider
1⁄2 oz Rich demerara syrup 2:1
Instructions

Combine all ingredients and shake with ice. Fine strain and garnish with apple slice.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • I prefer for winter than fall but either way, a great daiquiri riff
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Cynario commented on 10/05/2013:

Made this with El Dorado 12, Finn River Habanero Cider, and homemade allspice dram. So delicious and autumnal! Cheers!

Stewart commented on 11/25/2015:

I just made this with Schilling ginger cider which added nicely to the Thanksgiving vibe.

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