Spice Trade (Ran Duan)

1 oz Genever, Bols Barrel Aged
1 oz Guatemalan rum, Zacapa 23
1⁄2 oz Bonal Gentiane Quina
1⁄2 oz Pedro Ximénez Sherry, Lustau
2 ds Bitters, Bittermens 'Elemakule Tiki
1 twst Orange peel
Instructions

Stir, strain, coupe, garnish with a cherry and an orange twist.

Notes

Was recommended to me with "Definitely good for slow sipping while one types unwanted messages to virtual strangers on the internet."

YieldsDrink
Year
2012
Authenticity
Authentic recipe
Creator
Ran Duan, Sichuan Garden II, Boston, MA.
Source reference

http://cocktailvirgin.blogspot.com/2012/12/spice-trade.html

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Don’t really taste the genever that much, mostly tiki bitters. 12/2020 update. Did with Deerhammer gin. Good. Lea gave it a 3.5, would drink again. — ★★★★
  • Fine - kind of tastes like a coffee cake. Pleasant, but I expected more interest with the diverse and interesting ingredients.
  • made with Dale degroff's allspice bitters. Would like to try with the tiki bitters sometime.
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  • (Beware the) Pink Slip — Ginger liqueur, Gin, Dry vermouth, Absinthe Rouge, Lime, Honey
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Sea of Cortez

1 1⁄2 oz Blanco tequila
1 oz Lime juice
3⁄4 oz Cassis
1⁄4 oz Triple sec, Cointreau
1 sli Lime (as garnish)
Instructions

Shake, strain, up, garnish with a lime wheel.

YieldsDrink
Year
2012
Authenticity
Authentic recipe
Creator
Beachbum Berry?
Source reference

http://summitsips.com/2013/05/sea-of-cortez/

Curator rating
Not yet rated
Average rating
4 stars
(22 ratings)
From other users
  • This is delicious!!
  • Refreshing. Used home-made cassis. Upped the Cointreau a barspoon.
  • A tad tart and tequila forward at these ratios. Good but consider adjusting for wider appeal. Try next with 1/2oz simple instead of the cointreau.
  • Maybe because it's so close to a margarita, I'm tempted to try a little saline in there next time. — ★★★★
  • 2 oz/1oz/.5/.5. Will try reg way next time. Casis a bit old.
  • Very tasty. Just needs a beach.
  • This is an excellent, refreshing cocktail.
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Depression Glass

1 oz Gin, Death's Door
1 oz Light rum, Plantation 3 Star
1 oz Elderflower liqueur, St. Germain
1 oz Ginger liqueur, Domaine de Canton
1 oz Triple sec, Combier L'Original Liqueur D'Orange
1 1⁄2 oz Lemon juice
1 1⁄2 oz Tonic water
1 wdg Lemon
Instructions

Mix all in an ice filled highball glass, stir, garnish with a lemon wedge and enjoy.

History

Named for the highball/goblet, amber depression glass we needed to fill with a new cocktail!

Picture of Depression Glass
2011 Kindred Cocktails
YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • Made without the orange bitters and it was still great
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  • 86 Long Island Iced Tea — Vodka, Gin, Tequila, Light rum, Lemon juice, Simple syrup, Cola, Lemon
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Make a gin sour and save yourself a lot of money. 

Hendrick's Mule (JMW's)

1 1⁄2 oz Gin, Hendrick's (be as heavy as you like)
1⁄2 oz Lime juice
6 oz Ginger beer, Gosling's
2 sli Cucumber
Instructions

Muddle 1 cucumber slice with the gin and lime, and strain into an ice filled copper mule mug. Top with ginger beer, and garnish with a new cucumber slice

Notes

The copper mule mug is not only for presentation, but it keeps the drink extra cold. You can use a 16 oz pint glass as well

History

A simple variation of the many gin twists (including Hendrick's own) of the Moscow Mule

Picture of Hendrick's Mule (JMW's)
2011 Kindred Cocktails
YieldsDrink
Year
2011
Authenticity
Altered recipe
Creator
Jason Westplate, John G. Martin of G.F. Heublein Brothers, Inc.
Source reference

http://www.kindredcocktails.com/cocktail/moscow-mule

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Great feature for Hendriks - shines through without overpowering. Used 1/4 lime and 1/4 lemon, 2+ oz gin and dash of celery bitters cuz why not?
  • Tasty as you'd expect, but a little "thin." — ★★★
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Pantone

1 1⁄2 oz Bourbon, Four Roses
1 oz Lemon juice
1⁄2 oz Triple sec, Combier L'Original Liqueur D'Orange
1⁄2 oz Kummel
1⁄2 oz Ginger syrup
3⁄4 oz Beet juice
10 dr Salt Solution
Instructions

Shake vigorously with ice, double strain into coupe, garnish with orange peel

Pantone, Trick Dog (San Francisco, CA)
YieldsDrink
Authenticity
Authentic recipe
Creator
Trick Dog, San Francisco, CA
Curator rating
Not yet rated
Average rating
5 stars
(6 ratings)
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jensck commented on 1/13/2024:

My notes after making this a few times:

  • This drink needs a strong, zippy ginger syrup or it ends up a little flat. Liber & Co worked great
  • Clement Creole Schrubb's spices helped flesh out the drink better than the candied orange of Combier
  • The beet flavor is better balanced at 20ml instead of 25ml
  • A dash of Bitterman's Hellfire habanero shrub played nicely with the ginger to offset the beets

DB's Alpine Cup

1 oz Gin
1 oz Pimm's No. 1 Cup
4 oz Lemonade
1 spg Mint
1 sli Cucumber
Instructions

Build in an ice-filled Collins glass. Add the slapped mint and slice of cucumber as garnish

Notes

A take on the classic Pimm's Cup.

History

Created on our infamous trip to the French Alps one summer. Went down so well with the locals that one of them drove their car into a ditch while backing up

YieldsDrink
Authenticity
Unknown
Creator
Douglas Brown
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Pierre Rodriguez

1 oz Tequila, Espolon Reposado
1⁄2 oz Suze
1⁄2 oz Orange liqueur, Royal Combier
1 oz Grapefruit juice
1 twst Grapefruit peel
Instructions

Add all the liquid to an ice-filled glass and stir for at least 1 minute to release the flavors. Strain into a coupe and garnish with the peel.

Notes

This one came to me as I was experimenting with Margarita variations. To me, grapefruit juice and tequila are a match the Imbibing gods meant to be. The addition of the Suze brings out the woodsiness to a heavenly level.

History

Take on the classic Margarita

Picture of Pierre Rodriguez
YieldsDrink
Authenticity
Your original creation
Creator
El Jefe
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
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Tucker commented on 6/01/2014:

This is delicious for summer. Used Pierre Ferrand dry curacao. My wife wasn't planning on having a cocktail, but took one sip and then claimed the entire drink.

I reconstructed this using El Buho mezcal and the level of 'woodsiness' went to another level. So, I went again without the Suze and upped the curucao to replace it and it was fantastic!

A good way to employ Royal Combier's somewhat herbal orange essence, bridging the grapefruit and Suze. Meanwhile, the earthy gentian flavors of the Suze transform the tequila into a mezcal-like flavor. This drink is at its best when cold, the earthiness becomes somewhat muddy as it warms.

French Maid

1 1⁄2 oz Cognac, Hine
1 oz Ginger beer
3⁄4 oz Lime juice
3⁄4 oz Simple syrup
1⁄4 oz Falernum, Velvet Falernum
4 sli Cucumber
8 lf Mint (6-8)
1 spg Mint (as garnish)
Instructions

Muddle cukes and mint in simple, then combine all, shake, and strain. Garnish with a mint sprig through a cucumber wheel.

Notes

Meehan's take on Sam Ross' Maid cocktail format, normally just a spirit with lime, sugar, mint, and cucumber and named for the provenance of the spirit (e.g., Kentucky Maid for bourbon).

YieldsDrink
Year
2008
Authenticity
Authentic recipe
Creator
Jim Meehan, PDT, NYC.
Source reference

PDT Cocktail Book, p. 128.

Curator rating
5 stars
Average rating
4 stars
(15 ratings)
From other users
  • very sweet as written. Next time will go much lighter on the simple
  • Wow! Crowd pleaser! — ★★★★★
  • Excellent for summer.
  • Terrific! 5/5 build the garnish with a low center of gravity or it will capsize!
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Made with a cheap brandy and homemade falernum and it was fantastic. I was trepidatious about shaking the carbonated ginger beer so I added it after the shake. (Does that go without saying, along with the double strain?) 5/5

Yes, add ginger beer after shaking. Double strain. Very pleasant!

The recipe for the house ginger beer listed in the PDT book is not carbonated, hence it isn’t necessary to add separately

Fernet About It

1 1⁄2 oz Bourbon
3⁄4 oz Lime juice
1⁄2 oz Fernet Branca
1⁄4 oz Simple syrup (Five Spice infused, see note)
1 spl Ginger beer, Barritt's
1 spg Mint
Instructions

Bourbon, lime juice, Fernet and simple syrup in a cocktail shaker with ice and shake well. Strain into a Collins or highball glass filled with ice. Top with the ginger beer and garnish with a few sprigs of mint.

Notes

To make the syrup, take 1 cup Sugar, 1 cup Water, 1 Tablespoon Chinese Five Spice Powder, simmer on stove five minutes, strain, cool

YieldsDrink
Authenticity
Unknown
Creator
Alie Ward
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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Moderated this slightly - changed Five Spice Syrup to simple syrup, with a note on how to make it to avoid extraneous new items and line breakage in the cocktail.

Paloma (South Of The Border)

2 oz Blanco tequila
2 oz Grapefruit juice
1⁄2 oz Lime juice
1⁄2 oz Elderflower liqueur, St. Germain
Instructions

Shake with ice, and strain into an ice filled rocks glass. Garnish with a lime or grapefruit wedge.

Notes

The original recipe called for .25 oz St. Germain and .25 ounce Simple Syrup. After a few tries, I doubled the St Germain and omitted the Simple Syrup entirely, as I felt the floral taste of the elderflower liqueur was too nuanced, and needed to be more forward.

YieldsDrink
Authenticity
Altered recipe
Creator
Billy Van Dolsen, Agricola, Princeton, NJ
Curator rating
Not yet rated
Average rating
4 stars
(21 ratings)
From other users
  • Great tequila grapefruit drink. Kinda as you’d expect, if you’d expect this to be good. Refreshing.
  • margarita-ish, mild elderflower — ★★★★
  • Quite sour but very tasty
  • Nice and refreshing, get the bitterness from the grapefruit. Can't really taste the elderflower though
  • Would go well with a salt rim and a little spice. Maybe jalapeño — ★★★★★
  • Great tequila drink.
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