Lust For Life (The Breslin NYC)

2 oz Gin, Plymouth Navy Strength
1 oz Lemon juice
1 oz Lavender syrup
5 lf Mint
1 oz Club soda
1 spg Mint (as garnish)
Instructions

In a cocktail shaker, combine the mint leaves and lemon juice, and gently muddle. Add the remaining ingredients except the soda, along with ice. Shake vigorously, and strain into a highball glass over fresh ice. Top with club soda, and garnish with a sprig of mint.

Notes

Personally had this when the Breslin first opened

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Aisha Sharpe, The Breslin, NYC
Source reference

https://www.villagevoice.com/aisha-sharpe-on-the-breslins-gin-heavy-coc…

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Average rating
5 stars
(1 rating)
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Tropical Depression

1 1⁄2 oz Light rum (White rum, not Jamaican or Agricole)
1⁄2 oz Jamaican rum, Wray & Nephew Overproof (See note)
1⁄2 oz Lime juice
1⁄2 oz Simple syrup (1:1)
1⁄4 oz Crème de Banane
1⁄4 oz Fernet Branca
Instructions

Shake with ice and strain into a cocktail coupe.

Notes

Originally made with 2 oz Wray & Nephew which was a bit overwhelming. Splitting it with 3 parts of a solid Daiquiri rum to 1 part Wray & Nephew was my fix. Other funky white overproof Jamaican rums will probably work well too.

History

I was inspired by the banana-Fernet combination from the Lost Horizon and the Banana Toronto (on my blog). The direction that I took it was a Daiquiri with a funky Jamaican white rum in the mix. For a name, I dubbed this one the Tropical Depression as a tribute drink to my co-worker at Drink at the time who was just airlifted off their Caribbean cruise ship after testing positive with Covid (the depression part was that they were locked in a cabin for a day or two before the helicopter became available) in December 2021 during the first Omicron wave.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2021/12/tropical-depression.html

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Thymely Gibson Martini

2 oz Gin, Tanqueray 10
1⁄4 oz Fleur de Thym, Bigallet (Bigallet Thym)
1⁄4 oz Bianco Vermouth, Comoz Blanc
1 Cocktail onion (Preferably home made)
Instructions

Stir with ice. Strain into chilled cocktail glass. Garnish with a cocktail onion.

Notes

Making your own cocktail onions creates a much better Gibson than the commercial cocktail onions I have tried.

This is not a dry martini, but the modest sweetness accentuates the savory character of the thyme, and works with the umami of the pickled onion. This isn't a mass appeal cocktail, but if you like thyme and Gibsons, this one is for you.

History

I wanted to create a savory Gibson martini riff with thyme liqueur. The first iteration used dry vermouth and was too dry (Noilly Prat), along with having too much thyme, and included celery bitters which seemed an unnecessary distraction. I simplified it by dialing back the thyme and vermouth, and using Comoz which, while sweet, is somewhat drier than Dolin Blanc and much drier than Italian bianco vermouths.

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Shawn C., Fresno, California
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Capitán (Pisco)

1 1⁄2 oz Sweet vermouth, Cinzano Rosso
1 1⁄2 oz Pisco (quebranta)
1 Olive (unpitted, as garnish)
Instructions

Stir; strain; up in coupe; garnish with unpitted olive

Yields Drink
Authenticity
Authentic recipe
Creator
Roberto Meléndez, Bar Capitán Meléndez, Lima, Peru
Source reference

https://punchdrink.com/recipes/capitan/

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One Pedal Driving

6 lf Sage (one as garnish)
1⁄2 oz Maple syrup
2 oz Bourbon (pecan-infused; see Notes)
1 oz Lemon juice
1 Egg white
8 dr Cardamom bitters (as garnish)
Instructions

Muddle 5 sage leaves in maple syrup. Add bourbon/lemon/egg/ice. Shake, strain to remove ice/leaves, then shake again to add froth. Pour onto large cube and garnish with bitters and extra sage leaf.

Notes

For the infused bourbon, toast one part pecan halves in an air fryer 300 degrees for 4 minutes. In a sealable jar, combine with 2 parts bourbon. Let sit, shaking occasionally, for a few days. (Taste often; there’s a tipping point between enough flavor extracted, and too bitter, that you don’t want to overshoot.)

History

Made for Reddit Original Cocktail Competition, October 2023 (Maple & Whiskey).

Picture of One Pedal Driving
Craig Eliason
Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Source reference

https://www.reddit.com/r/cocktails/comments/16wr39b/original_cocktail_c…

Curator rating
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From other users
  • Sage and cardamom in the nose. Sip has the tart depth of a whiskey sour, with a nutty overtone. Distinctive peach in the finish and aftertaste.
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Holiday in the Mediterranean

1 1⁄2 oz Gin
1 oz Orange vermouth, Martini & Rossi Fiero
1⁄3 oz Licor 43
1⁄3 oz Mastika (Skinos Mastiha)
Instructions

Stir with ice, strain into chilled cocktail glass.

Notes

The vanilla of the Licor 43 takes some of the harsher edges off of the Fiero, rounding out the flavor. I found the two work together in other cocktails as well. I enjoyed the results so much that I picked up another bottle of Fiero.

History

I built this around Martini & Rossi's Fiero Aperitivo. Fiero is an orange vermouth style, a wine aperitif, with an orange zest/juice dominated profile. I became aware of it while trying to locate "Rossi Aperitif", an ingredient in a few cocktail's from Grassi's 1936 "1000 Misture." This led me to some old advertising posters that featured a big Sun-like orange, with a bottle of the aperitif balanced on its head, looking up with its tongue out, thirsting for a taste.

I can't be certain, but Fiero appears to be a modern version/relaunch of this "Vin Aperitif" as in a 1930's poster by Jean Droit. The 2020 launch of Fiero was aimed at the Aperol spritz market, but there is some parallel to wine based Cappelletti Aperitivo and Fiero seems to have noticeable wormwood as with vermouth.

I decided to combine Fiero with the vanilla notes of Spain's Licor 43, and the sweet resin of Skinos Mastiha to create a bright, sweet, fun orange-vermouth cocktail in the summer holiday vein. Tanqueray London Dry gin was the base spirit.

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Shawn C, Fresno, California
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Genepy Passion

1 1⁄2 oz Gin (Hendrick’s “Flora Adora” limited edition works well)
3⁄4 oz Herbal liqueur (Dolin Genepy le Chamois)
1⁄2 oz Cherry Liqueur, Luxardo
3⁄4 oz Lime juice
1⁄4 oz Passion fruit juice (Muddle and strain juice of one passion fruit)
Instructions

Combine in a shaker filled with ice, shake, and strain into coupe glass.

Notes

I prefer fruity cocktails on the refreshing/tart side, so will usually up the lime juice to 1 oz. If prefer sweeter, can add a little more cherry liqueur and/or simple syrup.

Yields Drink
Year
2023
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
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Persephone out of Hades

1 1⁄2 oz Pisco
3⁄4 oz Pear Vodka, Grey Goose
1⁄2 oz Pomegranate juice
3⁄4 oz Lime juice
1 spg Rosemary (as garnish)
Instructions

Combine liquid ingredients in shaker with ice. Shake well and strain into glass. Garnish with rosemary.

Yields Drink
Year
2023
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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ChemoCentric

1 1⁄2 oz Islay Scotch, Lagavulin 16
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
3⁄4 oz Herbal liqueur (Pomegranate Liqueur)
3⁄4 oz Ancho Reyes chile liqueur
1⁄2 oz Lavender syrup
4 ds Cherry Bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

History

CAPT Chuck gets it done.

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
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