Velvet Elvis

3⁄4 c Ice cream (Coffee-flavored)
1 1⁄2 oz Milk (Whole)
2 oz Reposado Tequila
1⁄2 oz Crème Yvette
1⁄2 oz Orgeat (1/4-3/4 oz)
1 pn Nutmeg (as garnish)
Instructions

Blend. Pour into a hurricane glass and garnish with freshly grated nutmeg.

Notes

Consider eliminating, or at least halving, the milk for a thicker and more glorious texture.

YieldsDrink
Year
2011
Authenticity
Authentic recipe
Creator
Kevin Burke, Colt & Grey, Denver, CO
Source reference

http://imbibemagazine.com/Velvet-Elvis-Recipe

Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails

Robinson's Request

2 oz Vodka (cardamom & mace infused)
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Licor 43
3⁄4 oz Lemon juice
2 ds Orange bitters, Regans' orange bitters
1 ds Peach bitters, Fee Brothers Peach
Instructions

Shake, strain, up.

Notes

Vodka infusion: 1 gram each of whole cardamom and dried mace flowers per 2 oz vodka. Quick-infuse in an iSi or other cream whipper: charge with N2O, shake for 30 seconds, let rest for 30 seconds, release gas & strain.

History

Recently purchased both a cream whipper and dried mace flowers. This is the result.

YieldsDrink
Authenticity
Your original creation
Creator
Christopher Bevins
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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Salzburg Cocktail

1 oz Zirbenz Stone Pine Liqueur
1 oz Gin
1⁄4 oz Simple syrup
1 twst Lemon peel (as garnish)
Instructions

Shake with ice and strain into a cocktail glass. Garnish with lemon peel.

YieldsDrink
Year
2006
Authenticity
Authentic recipe
Source reference

http://online.wsj.com/article/SB114444040155220358.html

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
From other users
  • Tastes like the forest. A fantastic introduction to Zirbenz!
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  • Cedar Fever — Old Tom Gin, Zirbenz Stone Pine Liqueur, Elderflower liqueur, Peychaud's Bitters, Lemon peel

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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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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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.

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