Brave Benbow

3⁄4 oz Gin, Perry's Tot Navy Strength
3⁄4 oz Old Tom Gin, Hayman's
1⁄4 oz Campari
1 1⁄2 oz Lime cordial (salted, see note)
2 lf Makrut lime leaf (as garnish)
Instructions

Shake, strain, up, garnish.

Notes

To make salted lime cordial, combine 1 cup fresh lime juice, 2/3 cups of super fine sugar, and ¼ teaspoon salt in a blender. Blend until combined. Will keep in a sealed container in the refrigerator for up to one week. Alternatively, use your preferred lime cordial and add salt when mixing.

Yields Drink
Authenticity
Authentic recipe
Creator
Natasha David, Dear Bushwick, Brooklyn, NY.
Source reference

http://punchdrink.com/recipes/brave-benbow/

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Shady Lane

1 1⁄2 oz Gin
3⁄4 oz Aromatized wine, Lillet Rouge
1⁄2 oz Blackberry syrup (blackberry-lime syrup)
1⁄2 oz Lime juice
3 lf Shiso
3 Blackberry
2 ds Lime bitters
1 oz Soda water
Instructions

Muddle, shake, strain over cracked ice, top with soda, garnish with another shiso leaf and more blackberries.

Notes

Blackberry lime syrup: http://punchdrink.com/recipes/blackberry-lime-syrup/

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Brad Thomas Parsons, Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas.
Source reference

http://punchdrink.com/recipes/shady-lane/

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Brancolada

1 oz Branca Menta
1 oz Jamaican rum, Appleton Estate V/X
1 1⁄2 oz Pineapple juice
3⁄4 oz Cream of coconut (3 parts Coco Lopez : 1 part coconut milk)
1 spg Mint (as garnish)
Instructions

Shake, strain, hurricane or Collins glass, top with crushed ice, mint sprig, and orange slice.

Yields Drink
Authenticity
Authentic recipe
Creator
Jeremy Oertel, Donna | Brooklyn, NY
Source reference

http://punchdrink.com/recipes/brancolada/

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4 stars
(7 ratings)
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Wake in Fright

2 oz Herbal liqueur, Green Chartreuse
1 oz Jamaican rum, Wray & Nephew Overproof
1 oz Blended rum, Banks 5 Island
1 oz Lime juice
1 oz Lemon juice
1⁄2 oz Cinnamon syrup
1⁄2 oz Simple syrup
1 ds Bitters, Angostura
1 ds Bitters, Bittermens 'Elemakule Tiki
1 ds Hellfire Habanero Shrub, Bittermens
1⁄2 oz Fernet Vallet (or Fernet Branca, as float)
Instructions

Shake, strain, Collins, rocks, float fernet over barspoon, serve with straw.

Yields Drink
Authenticity
Authentic recipe
Creator
Patrick Halloran, The JakeWalk, Brooklyn, NY.
Source reference

http://www.alcoholprofessor.com/2013/10/scary-good-but-not-scary-sweet/

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The Warlock's Hat

1 1⁄2 oz Rye, Rittenhouse 100
1 1⁄2 oz Tawny port
1 bsp Nocino
1 ds Bitters, Fee Brothers Whiskey Barrel Aged
1 sli Lime (scooped out lime half)
1 spl Demerara Rum, Lemon Hart 151 (or other overproof rum, as garnish)
Instructions

Shake all ingredients but lime and rum, strain, up, float lime half, fill with overproof rum, and set on fire.

Yields Drink
Authenticity
Authentic recipe
Creator
David Wondrich
Source reference

http://www.alcoholprofessor.com/2013/10/scary-good-but-not-scary-sweet/

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4 stars
(1 rating)
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Dan commented on 12/16/2013:

Moderated to properly attribute to David Wondrich per an e-mail from Timothy Miner.

Chasing Fireflies

1 1⁄2 oz Tequila, El Jimador
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Orgeat
1⁄2 oz Orange juice
1⁄2 oz Lime juice
Instructions

Shake with ice, strain into ice filled rocks glass. Garnish with lime wedge, add straw.

Yields Drink
Authenticity
Authentic recipe
Creator
Tony Iamunno of Stoddard's Fine Food & Ale, Boston, MA, for Trina's Starlite Lounge, Somerville, MA
Source reference

http://cocktailvirgin.blogspot.com/2013/10/chasing-fireflies.html

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Not yet rated
Average rating
4 stars
(29 ratings)
From other users
  • Nice balance and complexity.
  • Made with pistachio orgeat. Cheery opaque yellow-green. Herbacious creamsicle.
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Spaghetti Western #2

1 1⁄2 oz Bourbon, Bulleit
1⁄2 oz Mezcal
1⁄4 oz Strega
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
Instructions

Stir and strain, cocktail glass, flamed orange zest, discard the peel after flaming

Notes

Smoky, with a hint of leather imparted by the Strega

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Martin Corriveau, La Pentola, Vancouver, BC
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Weller full proof gives great sweet cherry highlights and proof provides lift. Try WT101? Makers cask strength?
  • Balanced with lots of character! I used Punt e Mes and Penelope rose cask bourbon so probably a bit sweeter and more mellow than original. Have to get a more tart vermouth and drier bourbon or try it with rye for full effect.
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MOJO1229 commented on 3/25/2017:

"Spaghetti Western #2" is a tasty, easy to enjoy libation. I used Bulleit 10 burbon, which is a tad lighter than Bulleit's standard (but excellent) burbon. For that reason, the burbon was a little more in the background than I like. I suspect that, if you don't have Bulleit burbon on your shelf, that you will find Jim Beam or Elijah Craig burbon to be good substitutes. Beyond that, you'll taste a smokey flavor from the mezcal (I used Vida mezcal) and a little punch from the Strega. All in all, the overtones of each ingredient mix well, into a satisfying drink.Don't forget the flamed orange zest, but be careful you don't burn your thumb. The burnt flesh doesn't mix well with the other ingredients! Otherwise, mix, stir, flame, and enjoy!.

applejack commented on 9/12/2020:

Made this last night with WT101 and Montelobos.  I enjoyed it.  Kinda reminded me of a drier, less rich version of the 100 Year Cigar, with notes of leather, smoke & a touch of anise.  Might try again with a lower proof, sweeter bourbon than the WT101 like BT or EWSB.

iScrumhalf commented on 2/06/2025:

Agreed: balanced and flavorful! Used Weller full proof and appreciated the sweetness of the wheated bourbon. Drinks rich but complex with nice herbal and smoky highlights

Isle of Skye Swizzle

1 oz Drambuie
1 oz Pineapple juice
3⁄4 oz Lime juice
1⁄2 oz Becherovka
1 spg Mint (as garnish)
Instructions

Shake, strain over crushed ice, swizzle to frost glass, garnish with slapped mint sprig.

History

This cocktail won me a spot as a top three finalist in the 2013 Tales of the Cocktail Tales on Tap contest, sponsored by Drambuie. Unfortunately, I was unable to attend Tales this year, and had to forfeit my spot. The idea was to make a seasonally appropriate (for July) cocktail, heavy on the Drambuie, that lent itself to serving on tap. This one works just as well the old fashioned way. Drambuie supposedly came about when Bonnie Prince Charlie gave its recipe to John MacKinnon in gratitude for ferrying the Jacobite prince to the Isle of Skye.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Nothing not to like!
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Latin Trifecta

1 oz Tequila
1 oz Cynar
1⁄2 oz Dry sherry
3 ds Orange bitters
1 twst Orange peel (flamed)
Instructions

Stir, strain, up.

Yields Drink
Authenticity
Authentic recipe
Creator
Jamie Boudreau, Canon, Seattle, WA.
Source reference

http://punchdrink.com/recipes/latin-trifecta/

Curator rating
Not yet rated
Average rating
3.5 stars
(13 ratings)
From other users
  • Made with Espolon blanco. Tasty, but a bit forward on cynar. Would make again and test a Reposado or different ratios. — ★★★★
  • Tasty but nothing super surprising. Also quite small. Up the sherry, probably? 3.5★
  • Very nice notes from the sherry and orange bitters. Perhaps a bit to sweet.
  • Made with blanco. Easy drinking, with a lightly bitter finish. It is a little small as noted.
  • Very good. Tequila and Cynar marry well together, and the orange notes are excellent, with the sherry moderating. I would add to it: 1.5 oz tequila, 3/4 oz sherry, maybe a dash more Cynar, to fill out the glass.
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lesliec commented on 10/31/2013:

What style of sherry would you recommend, Rafa? I'm thinking something on the dry side ...

DrunkLab commented on 11/01/2013:

Hello Leslie,

You are correct, the recipe calls for a dry sherry. I've updated this entry accordingly. I imagine an amontillado would be ideal, but I used a fino and enjoyed the drink, and an oloroso would probably make a fine drink as well, though a rich and nutty one.

With a dry sherry, this is nearly identical to the Choke Artist cocktail, with the main difference being the different quantities of bitters. I imagine that Boudreau is measuring out of a Yarai bitters dasher like he uses at Canon; these give smaller dashes than standard bottles, and one or two dashes out of a bottle of say Regan's is possibly closer to the recipe as Boudreau makes it.

Tokyo Drift

2 oz Japanese Whisky, Yamazaki 12
3⁄4 oz Sweet vermouth
1⁄2 oz Cardamaro
1 t Strega
1 twst Lemon peel
Instructions

Stir, strain, up, twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Brad Farran, Raleigh, NC.
Source reference

http://punchdrink.com/recipes/tokyo-drift/

Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
From other users
  • Doesn't taste like "Tokyo Drift" but it's good, not not inspired, number.
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