Luke's Punch

1 1⁄2 oz Elderflower liqueur, St. Germain
1 oz Light rum, Plantation 3 Star
1⁄2 oz Blue Curaçao
3⁄4 oz Lime juice
1 1⁄2 oz Pineapple juice
1 oz Club soda
1 twst Lime peel
Instructions

Shake all but club with ice; pour into an ice filled highball glass, top with club, garnish with lime twist

History

This drink falls somewhere between a tiki and a punch, but the bitterness from the curaçao, citrus, and lightness of St Germain still comes through

Picture of Luke's Punch
YieldsDrink
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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  • Apollo's Revival — Gold rum, Falernum, Dark rum, Overproof rum, Triple sec, Maraschino Liqueur, Absinthe, Pineapple juice, Don's Mix, Club soda, Grenadine
  • Chelsea Dove — Gin, Bitters, Pineapple juice, Soda water, Lemon cordial, Pineapple, Salt

Manly Pink Drink

2 oz Midwest Wheat White Whiskey, Koval
3⁄4 oz Dry vermouth, Ransom
1⁄4 oz Crème Yvette
1⁄2 oz Lemon juice
Instructions

Shake with ice; strain into a chilled coupe

Notes

*if you're unable to use Koval, another wheat or barley based white whiskey will work; avoid corn based whiskeys

History

Another brilliant cocktail from Britt Buckley at Buckley's Restaurant & Bar in Milwaukee. The interesting combination of white whiskey and Ransom's vermouth gives the drink a cereal-ie sweetness tempered by the heavy herbal blend. And the Yvette gives it a very, very subtle berry note, and just enough pinkness for name

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Britt Buckley, Buckley's Restaurant & Bar
Source reference

http://buckleysmilwaukee.com/

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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  • Scofflaw 2 — Rye, Dry vermouth, Orange bitters, Lemon juice, Grenadine
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  • Desire — Brandy, Sherry, Lemon juice, Simple syrup
  • Sultan — Rye, Brandy, Pedro Ximénez Sherry, Cynar, Bitters, Lemon juice

Frequent Flier

1 1⁄2 oz Rum, St. Teresa
1⁄2 oz Cynar
1⁄2 oz Allspice Dram
1⁄2 oz Lime juice
1 ds Orange bitters
2 oz Ginger beer
Instructions

Shake and strain over ice in Collins glass. Top with ginger beer. Orange twist. Straw.

YieldsDrink
Authenticity
Authentic recipe
Creator
Phil MacLeod, Brick and Mortar, Cambridge MA
Source reference

http://cocktailvirgin.blogspot.com/2013/04/1-12-oz-st.html

Curator rating
Not yet rated
Average rating
3.5 stars
(12 ratings)
From other users
  • Balanced but still tastes one note: gingery.
  • Wonderful taste.
  • Used: Amrut Old Port Rum Montenegro Amaro
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  • Souracher — Rye, Campari, Sweet vermouth, Ginger beer, Lime juice, Rich demerara syrup 2:1
  • Juke Cup — Falernum, Rhum Agricole, Ginger beer, Lime juice, Honey syrup, Cucumber, Pineapple
  • The Lizzie Asher — Pisco, Apricot liqueur, Crème Yvette, Ginger beer, Lemon juice, Egg white

Bottecchia

1 oz Fernet Branca
1 oz Campari
1 oz Cynar
1 pn Salt
1 twst Grapefruit peel (as garnish)
Instructions

Stir until salt is dissolved.
Add ice and stir again.
Strain into coupe and twist grapefruit over top.

YieldsDrink
Authenticity
Authentic recipe
Creator
Kevin Burke, Denver CO
Source reference

http://cocktailvirgin.blogspot.com/2013/05/bottecchia.html

Curator rating
Not yet rated
Average rating
3.5 stars
(15 ratings)
From other users
  • REALLY like it w/ an oz of apple brandy - changed the whole cocktail.
  • 1/7/16: This was pretty tasty (made with lemon peel, didn't have grapefruit), but really the dominant flavor was the Fernet, as expected.
  • Amaro on amaro on amaro. Save this one for after dinner. 3.5★
  • Nice! The Fernet really balances the sweet of the Cynar and accentuates the sweetness of the Campari (it's in there if you look past the bitter). The salt is particularly noticeable in the finish. It's also a lovely color.
  • More accessible than the ingredient list would suggest. But you still have to like Fernet.
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jensck commented on 8/20/2016:

Decent, but the flavors didn't really blend together when made as described. Adding about 30ml of apple brandy brought it together pretty nicely though.

Cyanara

2 oz Cynar
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup
2 lf Basil
5 lf Mint
1 twst Lime peel (as garnish)
Instructions

Shake, cocktail coupe, garnish with lime twist

YieldsDrink
Authenticity
Authentic recipe
Creator
Joe Hines, Denver CO
Source reference

http://cocktailvirgin.blogspot.com/2012/09/cyanara.html

Curator rating
Not yet rated
Average rating
4.5 stars
(11 ratings)
From other users
  • Cynar and lemon are always great. I garnished with additional leaves. — ★★★★★
  • Cynar- sour, minty
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Great cocktail! Very well balanced and the basil and mint work really well with the cynar to brighten it up.

Deep Six

2 oz Cynar
1⁄2 oz Lemon juice
1⁄2 oz Demerara syrup
2 spg Mint
1 pn Salt
Instructions

Shake and strain into glass

YieldsDrink
Authenticity
Authentic recipe
Creator
Palmer Matthews, Drink, Boston MA
Source reference

http://cocktailvirgin.blogspot.com/2012/10/deep-six.html

Curator rating
Not yet rated
Average rating
Not yet rated
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Monks Thistle

2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Cynar
1⁄2 oz Water
2 ds Orange bitters, Regans' orange bitters
Instructions

Stir with ice and strain into a cocktail glass.

YieldsDrink
Authenticity
Authentic recipe
Creator
Ryan Lotz, Lineage, Boston MA
Source reference

http://cocktailvirgin.blogspot.com/2011/04/monks-thistle.html

Curator rating
4 stars
Average rating
4 stars
(4 ratings)
From other users
  • Quite sweet, though the sophistication of the flavors keeps it interesting.
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No similar cocktails found.

This is nice. I looked at it and thought 'Water? Why not just rely on the dilution as the ice melts?' but it's really good, well-balanced, as written.

Harvey Weissbanger

1 oz Vodka, Stolichnaya
1⁄2 oz Galliano
1⁄2 oz Dry vermouth, Dolin
3 oz Weissbier, Dennison's (Keep Separate)
1 oz Orange juice
1⁄2 oz Lemon juice
1⁄2 oz Clove Syrup (Homemade)
1 Egg white
1 ds Bitters, Angostura
1 twst Orange peel (as garnish)
Instructions

In a Collins glass, add the 2.5-3oz of Weissbier. Separately, in a mixing glass, add all remaining ingredients.

Dry Shake, then add ice and shake again.

Strain into a fresh glass and allow the egg white to separate completely. Then slowly combine the mixture into the Collins with the beer. This allows you to control how much of the frothy head you get over top.

Orange Zest/Garnish. Enjoy.

Notes

Dennison's Weissbier from Toronto, ON, Canada works the best.

History

I used to make Harvey Wallbangers for my Grandfather, Harvey. I'm fairly certain he only liked them because of the name.

The name came to me before the cocktail, but after a few Google searches, it turned out, I wasn't the first bartender to take a crack at this, but all the recipes I found weren't up to snuff.

Banana's, Cloves & Coriander are the primary notes on the nose for Weissbier. So, the Clove Syrup acts as the bridge between the two and blending the Lemon & Vanilla from the Galliano sort of creates a complicated substitute for the Banana.

Constant Sorrel (Left), Harvey Weissbanger (Right)
YieldsDrink
Year
2013
Authenticity
Altered recipe
Creator
Eric Bourque, Hopgood's Foodliner, Toronto, ON, Canada
Curator rating
Not yet rated
Average rating
Not yet rated
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L'Amour de L'Or

1 1⁄2 oz Ginger liqueur, Domaine de Canton
1 oz Bourbon, Maker's Mark 46
1⁄2 oz Lemon juice
3 oz Champagne (Blanc de Blancs)
1 twst Lemon peel
Instructions

Shake Canton, bourbon and lemon juice with ice; pour into chilled coupe glass. Add champagne, and garnish with a twist.

Notes

I used a Blanc de Blancs champagne because a sparkling chardonnay will have stronger apple and lemon notes.

I replaced the original brandied cherry garnish with a twist of lemon--I felt the flavor and appearance was more appropriate with the addition of champagne

History

A fizz take on Domaine de Canton's "The Gold Rush"--itself basically an altered cold version of a Hot Toddy. I did, however, change the bourbon to Maker's 46, because its stronger vanilla and oak flavors prevented the muting of whiskey notes when combined with champagne

Picture of L'Amour de L'Or
2011 Kindred Cocktails
YieldsDrink
Year
2013
Authenticity
Altered recipe
Creator
Jason Westplate
Source reference

http://m.saveur.com/article/recipes/Ginger-Gold-Rush-Cocktail

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
From other users
  • Quite good made with orange Amaro sparkling wine
  • SEE ALSO: The Unstrung Harp // Death in the Afterlife
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Last Nights of Paris

1 oz Rye
1 oz Sweet vermouth, Cocchi Vermouth di Torino
1 oz Aveze
1 bsp Maraschino Liqueur, Luxardo
1 bsp Lemon juice
2 Blackberry
Instructions

Muddle 2 blackberries with Maraschino and lemon juice. Add rest of the ingredients and ice. Stir and double strain into a rocks glass with fresh ice. Garnish with an orange peel-blackberry flag on a cocktail pick.

Notes

Frederic Yarm's entry for the 2013 Avèze Cocktail Competition.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Frederic Yarm, cocktail virgin slut.
Source reference

http://cocktailvirgin.blogspot.com/2013/07/last-nights-of-paris.html

Curator rating
Not yet rated
Average rating
4.5 stars
(6 ratings)
Similar cocktails

Just what I was looking for, I had some blackberries that were begging to be muddled and was thinking about something with rye. This is sort of a riff on the Boulevardier base, using Aveze with the berries/Marschino/lemon juice taking it beyond. A wide cast of flavors alternate for attention from the sip through mid palate, while the Aveze provides the uniting center and bitterness that transitions gently into the finish.

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