Piña Colada (Beer)

2 oz Stout, Left Hand Milk Stout
3⁄4 oz Coconut cream (3 parts Coco Lopez : 1 part coconut milk)
3⁄4 oz Pineapple juice
1⁄2 oz Demerara Rum, El Dorado 5
1⁄2 oz Jamaican rum, Smith & Cross
1 spg Mint (as garnish)
Instructions

Shake, strain over one long ice shard in a Collins, garnish with slapped mint sprig, serve with straw.

Notes

I believe Matt said over the din of the bar that their house coconut mix is three parts coconut milk to one part coconut cream.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Matt, Donna, Brooklyn, NY.
Source reference

in person

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
From other users
  • Amazing. You wouldn't guess there was beer in it, but the stout adds a silky mouthfeel and malty/chocolate notes. Great rum combo. Best Colada I've had.
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Nacional (Jeffrey Morgenthaler)

1 1⁄2 oz Light rum
3⁄4 oz Apricot liqueur, Rothman & Winter Orchard Apricot
1 oz Lime juice
3⁄4 oz Simple syrup (or less, to taste)
2 ds Peach bitters, Fee Brothers Peach
Instructions

Shake, strain, up, lime wheel

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Jeffrey Morgenthaler, Eugene, OR, adapting the Hotel Nacional recipe from the Waldorf-Astoria bar book.
Source reference

http://www.seriouseats.com/recipes/2008/08/nacional-rum-recipe.html

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Oh, wow. A delicious apricot daiquiri. 4.5★. I'll try this again.
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African Flower

2 oz Bourbon
3⁄8 oz CioCiaro
3⁄8 oz Crème de Cacao
2 ds Orange bitters
1 twst Orange peel
Instructions

Stir, strain, rock, twist.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Becky McFalls, Little Branch, NYC.
Source reference

Sam Ross' Bartender's Choice app for iOS.

Curator rating
Not yet rated
Average rating
4 stars
(19 ratings)
From other users
  • A bit sweet - will reduce creme de cacao in the future.
  • a bit medicinal, menthol
  • Kind of in Manhattan territory in effect. Pleasant tingle, but a bit sweet (perhaps due to my relatively cheap bourbon and cacao).
  • 3/2/15
  • cio caiaro
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lesliec commented on 1/17/2018:

Not bad, but the bourbon (Maker's 46) dominated. Maybe forget the fiddly 3/8 measures and go to a full 1/4 for both next time.

Sunset Park

2 oz Rye
1⁄2 oz Dry vermouth
1⁄2 oz Apricot liqueur
2 ds Bitters, Angostura
1 twst Lemon peel
Instructions

Stir, strain, up, twist.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Michael Madrusan, Milk & Honey, NYC.
Source reference

Sam Ross' Bartender's Choice app for iOS.

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Extremely dry, even with the sweet Orchard Apricot. A bit medicinal. — ★★★
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Self-Starter Cocktail

1 oz Gin
3⁄4 oz Aromatized wine, Cocchi Americano (original calls for Kina Lillet)
1⁄4 oz Apricot liqueur
2 ds Absinthe
Instructions

Stir, strain, up.

Notes

The Trader Vic's ratios are slightly different: http://cocktailvirgin.blogspot.com/2010/05/self-starter.html . Erik Ellestad recommends apricot eau de vie in place of the liqueur.

Yields Drink
Year
1930
Authenticity
Authentic recipe
Creator
Savoy Cocktail Book
Source reference

http://savoystomp.com/2010/03/13/self-starter-cocktail/

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Might be worth retrying with a spritz of Herbsaint rather than the dashes. — ★★★★
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  • Yankee — Gin, Aromatized wine, Orange liqueur, Peach liqueur
  • Mental Hopscotch — Gin, Dry vermouth, Sweet vermouth, Herbal liqueur, Orange peel
  • Dinosaurs Before Dark — Gin, Aromatized wine, Campari, Apricot liqueur, Bitters, Absinthe, Orange peel
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Dan commented on 1/04/2014:

I merged the existing "Self-Starter" into this. I posted this first version, but it does have as good attribution, and incorrectly had twice the gin (2 oz).

Tiki Diki

1 oz Jamaican rum, Smith & Cross
1⁄2 oz Licor 43
1⁄2 oz Ginger liqueur, Domaine de Canton
1 oz Lime juice
3 ds Grapefruit bitters, Fee Brothers
3 dr Bitters, Bittermens Burlesque
1 ? Strawberry (sliced)
Instructions

Shake rum, canton, licor 43, bitters and half a strawberry w/ ice, strain and pour into an ice ball filled 12oz chalice. Garnish w/ half a sliced strawberry

History

This started as a fernet branca experiment and ended up going in a completely different, tiki-esque direction. Very tasty and only mildly heady

Picture of Tiki Diki
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
3 stars
Average rating
4 stars
(15 ratings)
From other users
  • Use 0.75 oz lime per prior comments, which seemed well-balanced. Subbed Ms. Betters Pineapple & Star Anise bitters for the Burlesque (which I didn't have) and it worked well.
  • Muddled the strawberry & used Aged rum; substituted dram citrus bitters & crude tiki bitters. — ★★★★★
  • A bit too tart.
  • Rum- bitter, sour
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Shawn C commented on 4/27/2023:

Good, but I noted others concerns about the amount of sour, shared the sentiment, and used 5/8 to 3/4 oz of lime juice to balance it, which worked much better than I anticipated. I am leaning toward rating 3.5/5 but will round up. The only other sub was Bitter Truth Grapefruit bitters. I shook this one *hard* to muddle the ripe sliced strawberry, and was rewarded with a peachy pink drink--unlike the photo which is disturbingly absent of color. The funky rich molasses of the rum was the dominant flavor, but the ginger, vanilla, lime sour, grapefruit bitter, spices, and strawberry all came through. I chose to forego the big ice sphere, and that helps since the flavor becomes more intense as the drink warms. Overly chilled sour cocktails bury the flavors of the ingredients, while the acidity comes through without being moderated by the sugar as much as one would expect.

Nuclear Bartlett

2 oz Reposado Tequila
1 oz Pear juice (Pear Nectar *See Notes)
1⁄2 oz Pear liqueur, Merlet
1 rinse Allspice Dram, St Elizabeth (Mist)
1 Chili pepper (Chiltepin)
3 ds Bitters, Bittermens Xocolatl Mole
Instructions

Break chiltepin pepper in shaker with muddler, add ingredients except allspice dram and shake well. Double strain ingredients into chilled, Allspice Dram
misted cocktail glass.

*Pear Nectar: 6 cups of chopped Bartlett pears, 1 cup brown sugar, tsp salt. Add all ingredients in pressure cooker until ready. Strain juice from solids.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Johnny Appleseed

2 oz Calvados
1⁄2 oz Allspice Dram, St Elizabeth
1⁄2 oz Bénédictine
1⁄2 oz Lime juice
1 ds Bitters, Fee Brothers Black Walnut
1 1⁄2 oz Apple cider
Instructions

Shake all ingredients except Hard Apple Cider, strain over ice in collins glass. Fill remainder with the cider. Garnish with apple wheel.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Sweet with a touch of boozy. Nice combination.
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Midnight Shift

1 1⁄2 oz Cachaça, Novo Fogo Gold
3⁄4 oz Cynar
3⁄4 oz Sweet vermouth
1⁄4 oz Galliano
2 ds Bitters, Bittermens Xocolatl Mole
1 ds Absinthe
1 twst Orange peel
Instructions

Stir, strain, one rock, twist.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Jacob Grier, Portland, OR.
Source reference

http://web.archive.org/web/20171019014007/http://www.jacobgrier.com/coc…

Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • A tad too sweet. Cut the Cynar and the vermouth a little and it feels more balanced.
  • Nice. A little sweet - I might reduce SV to .5oz. on future version. Or use chipotle infused SV to add a bit of spice to counter the sweetness. — ★★★★
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Shawn C commented on 10/19/2024:

Curated to replace dead link with Wayback Machine archive link.

Kina Miele

1 oz Dry vermouth, Dolin
3⁄4 oz Aromatized wine, Cocchi Americano
1⁄2 oz Grappa, Nonino Gioiello
1⁄4 oz Pear eau de vie, Clear Creek
1 ds Lemon bitters, Bitter Truth
1 twst Grapefruit peel
Instructions

Stir, strain over one cube in a rocks glass, grapefruit twist.

Notes

Nonio Gioiello is a chestnut honey distillate (mead brandy) available from Astor Wines and a few other online distributors. Pricy.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Sean Hoard, PDT, NYC.
Source reference

The PDT Cocktail Book

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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