Rhubarbaration

2 oz Bourbon
1 oz Zucca
3⁄4 oz Rhubarb syrup
Notes

To make the rhubarb syrup heat 1 cup sugar in 1 cup water until dissolved. Add cut up rhubarb. Cook 5 minutes. Let sit 1/2 hour. Strain.

YieldsDrink
Year
2022
Authenticity
Your original creation
Creator
Tom Marrion
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Dishwater

1 1⁄2 oz Gin, Bombay Sapphire
3⁄4 oz Crème de Violette, Rothman & Winter
3⁄4 oz Sweet vermouth (Vya)
1⁄2 oz Maraschino Liqueur, Luxardo
1⁄4 oz Balsamic Vinegar (Trader Joe's "Gold" Aceto Balsamico Di Modena)
Instructions

Shake with ice and strain into a frozen coupe glass.

Notes

The color of this one is quite "unusual" to say the least. A few days ago I had some friends over and to make things more frivilous: I added a couple of drops of green food color to the gin ..... why not.

Today, I used the green gin in this new mixture ....... and got the dishwater color.

History

Quite the mash of seemingly "normal" ingredients ....... which produced a darkish greenish dishwater color. The very tasty flavor is in stark contrast.

YieldsDrink
Year
2022
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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  • Black Rose (Burritt Room) — Genever, Gin, Crème Yvette, Maraschino Liqueur, Blackberry syrup, Rose water
  • The Ice Pick — Genever, Crème de Violette, Maraschino Liqueur, Orange bitters, Lemon peel

interesting but a bit out of balance for me. Luxardo overpowers. I upped the balsamic which helped.

Thou Shall Not be Named

1 1⁄2 oz Reposado Tequila, El Tesoro
1⁄2 oz Mezcal, Del Maguey Vida
1⁄2 oz Amaro, Cappelletti Sfumato Rabarbaro
1⁄2 oz Aromatized wine, Cocchi Vermouth di Torino
1 twst Lemon (as garnish)
Instructions

Stir, strain into old fashioned glass with a large cube or sphere. Garnish with an expressed lemon swath.

YieldsDrink
Authenticity
Authentic recipe
Creator
Alicia Perry, Polite Provisions, San Diego, CA
Source reference

https://punchdrink.com/recipes/thou-shall-not-be-named/

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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Night People

1 1⁄2 oz Rye
3⁄4 oz Sweet vermouth
3⁄4 oz Elderflower liqueur, St. Germain
2 ds Bitters, Angostura
2 ds Peychaud's Bitters
Instructions

Stir with ice, strain into an old fashioned glass pre-rinsed with Herbsaint, and garnish with a lemon twist.

YieldsDrink
Authenticity
Unknown
Creator
T. Cole Newton, Twelve Mile Limit, New Orleans, LA
Source reference

https://cocktailvirgin.blogspot.com/2021/06/night-people.html

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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  • Ginger Grant — Bourbon, Ginger liqueur, Vanilla liqueur, Bitters, CioCiaro
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Bela Lugosi

1 oz Fernet Branca
1 oz Mezcal
1 oz Pineapple juice
1⁄2 oz Agave syrup
1⁄2 oz Lemon juice
1 pn Sugar (as garnish, bruleed--see Instructions)
Instructions

Shake, double strain into cocktail glass. Garnish with bruleed wheel of sugar (sugar coating top of lemon, doused in angostura and bruleed )

YieldsDrink
Authenticity
Authentic recipe
Creator
Patrick Graham, Sidecar Speakeasy -Hollywood FL
Source reference

https://www.youtube.com/watch?v=le9wFsSAcOs

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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Anne Bonny's Last Call

2 oz Light rum, Probitas (Originally I used light Equiano rum, but use what you like.)
1⁄2 oz Orange liqueur, Clément Créole Shrubb
1 bsp Coconut liqueur, Clément Mahina Coco
1⁄2 oz Pineapple syrup (Green Pineapple Cordial, see note)
3⁄4 oz Lime juice (I use Super juice)
1 lf Pineapple (as garnish)
1 spg Basil (as garnish)
1 sli Lime (dehydrated, as garnish)
Instructions

Shake with ice and crushed ice and pour into a lowball. Top with more ice.

Garnish:Pineapple leaf (from freezer), basil leaves and dehydrated lime

Notes

This is a Cordial from Trash Tiki
Green Pineapple Cordial:
2 cups white or confectioners' sugar
Rinds from one pineapple
5-6 basil stems with leaves attached
1/2 cup water
Blend sugar and water until almost dissolved. Add basil stems and pineapple and blend until sugar is fully dissolved. Strain through a fine strainer. Bottle and refrigerate for up to 5 days.

History

I created this for the Equiano cocktail competition. My goal was to make a sustainable cocktail that was a mix between a Piña Colada and a Mai Tai.

Picture of Anne Bonny's Last Call
YieldsDrink
Year
2022
Authenticity
Your original creation
Creator
Jonthebarkeep
Curator rating
Not yet rated
Average rating
4.5 stars
(7 ratings)
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  • The Express — Virgin Islands Rum, Nicaraguan Rum, Jamaican rum, Thai Bitters, Lime juice, Orgeat, Lemon juice
  • Santiago — Cuban rum, Maraschino Liqueur, Bitters, Herbal liqueur, Lime juice, Simple syrup
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Holy, Fig and Rye

1 1⁄2 oz Rye
1 1⁄2 oz Amaro (Della Sacra)
3⁄4 oz Fig syrup
Instructions

Combine with ice. Shake. Strain. Coupe.

Notes

To make fig demerara syrup heat 1 cup demerara sugar with 1 cup water until dissolved. Add cut up dried figs. Let sit 1/2 hour. Strain.

History

Inspired by a first taste of Amaro Della Sacra.

YieldsDrink
Year
2022
Authenticity
Your original creation
Creator
Tom Marrion
Curator rating
Not yet rated
Average rating
Not yet rated
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Celebrate Rhubarb

1 1⁄2 oz Gin
3⁄4 oz Zucca
3⁄4 oz Rhubarb syrup
3⁄4 oz Lime juice
Instructions

Combine with ice. Shake. Strain. Coupe.

Notes

To make rhubarb simple syrup heat 1 cup sugar in 1 cup water until dissolved. Add cut up rhubarb. Cook 5 minutes. Let sit 1/2 hour. Strain.

YieldsDrink
Year
2022
Authenticity
Your original creation
Creator
Tom Marrion
Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails

Blue and Yellow

1 1⁄2 oz Gin
3⁄4 oz Elderflower liqueur
3⁄4 oz Blueberry syrup
3⁄4 oz Lemon juice
Instructions

Combine with ice. Shake. Strain. Coupe.

Notes

To make blueberry simple syrup combine 1 cup sugar, a handful of fresh blueberries and one squeeze of lemon juice in 1 cup water. Simmer 10 minutes. Let cool 15 minutes. Strain.

History

Inspired by local blueberry patches.

YieldsDrink
Year
2022
Authenticity
Your original creation
Creator
Tom Marrion
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Juicy, gin is lost though
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Trash Polka

1 oz Fernet Branca
1 oz Campari
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Maraschino Liqueur
4 ds Peychaud's Bitters
1 rinse Absinthe (as glass rinse)
1 twst Lemon peel (expressed and discarded)
Instructions

Stir with ice, strain into a double old fashioned glass pre-rinsed with absinthe, and garnish with lemon oil from a twist.

History

I began with the concept of a Ferrari (the Fernet Branca-Campari duo) crossed with a Red Hook, and I felt that it needed additional flavors. With Maraschino in the mix, it made me think of an Improved Cocktail, so I thought absinthe, and that flowed into doing a Sazerac treatment along with the addition of Peychaud's Bitters and lemon oil. The end result was akin something between the Diamonds & Spades as a Ferrari Sazerac and the Tin City Sazerac as a mashup of Red Hook and a Cognac Sazerac. For a name, I dubbed this one Trash Polka after the tattoo style that originated in Germany that combines motifs using black and red ink.

YieldsDrink
Year
2022
Authenticity
Your original creation
Creator
Frederic Yarm, Drink, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2022/07/trash-polka.html

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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Fred,

I can almost make this - do you think Dopo Teatro would be a decent sub for Punt e Mes? Thanks, Zachary

yarm commented on 7/28/2022:

No clue. Would you use it in a Red Hook with good success?

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