Pear Rickey

1 1⁄2 oz Pear eau de vie
1⁄2 oz Lime juice
3 oz Soda water
2 wdg Pear (as garnish)
Instructions

Build in glass over ice, topping with the soda, and stir. Garnish with speared pear wedges.

Yields Drink
Year
1971
Authenticity
Authentic recipe
Creator
Playboy's Host and Bar Book
Source reference

http://discoginferno.wordpress.com/2013/09/12/pear-rickey/

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Carry A Nation

1 oz Rye, Wild Turkey
1⁄2 oz Lemon juice
1⁄4 oz Grenadine
1⁄4 oz Simple syrup
12 dr Bitters, Bittercube Cherry Bark Vanilla (1 full dropper)
4 oz Cava (or other dry sparkling wine)
1 twst Orange peel (garnish)
Instructions

Shake ingredients (except cava/sparking wine) and strain into champagne flute. Add cava and stir gently. Garnish with orange peel and 3 more drops of Cherry Bark Vanilla Bitters.

Yields Drink
Authenticity
Unknown
Creator
Jenna Gagner, Merchant, Madison WI
Source reference

http://www.thebostonshaker.com/shop/bittercube-cherry-bark-vanilla-bitt…

Curator rating
Not yet rated
Average rating
Not yet rated
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Asphodel commented on 1/01/2024:

Please look up Carrie Amelia Nation, if for no other reason than to appreciate the irony of this cocktail name!

Balmy Night

1 oz Sherry, Lustau Dry Amontillado
1 oz Jamaican rum, Appleton Estate V/X
1⁄2 oz Orange juice
1⁄4 oz Curaçao
1⁄4 oz Allspice Dram, St. Elizabeth
1 ds Bitters, Angostura
1 twst Orange peel
Instructions

Shake, strain, up, twist.

History

Combination of the Balm and Kingston Heights cocktails.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Frederic Yarm, cocktail virgin slut
Source reference

http://cocktailvirgin.blogspot.com/2009/12/balmy-night.html

Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • The rare tasty orange juice drink. A model of a balanced cocktail: every ingredient plays a role. — ★★★★★
  • Very nicely balanced. Not too boozy, not too sweet, not too citrus. The allspice on the tail is just right.
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Blue Collar Cocktail

2 oz Rye
1⁄2 oz Sweet vermouth
1⁄4 oz CioCiaro
1⁄4 oz Maraschino Liqueur
2 ds Orange bitters
2 ds Bitters, Angostura
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, coupe, twist.

History

Sam Ross claims Madrusan came up with this drink by accidentally combining the recipes for a Brooklyn and a Liberal cocktail.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Michael Madrusan, Milk & Honey, NYC, 2008.
Source reference

Sam Ross' Bartender's Choice app for iOS.

Curator rating
Not yet rated
Average rating
4 stars
(24 ratings)
From other users
  • Substibute gin for rye. Orange for lemon
  • a bit sweet, maybe skinny 1/4 on the Maraschino next time.
  • TRY THIS
  • Improved with 1/2 oz dry vermouth.
  • Really good. Other ingredients pull peanut butter out of the Rittenhouse I used. Appealing finish.
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A Warming Sensation

1 1⁄2 oz Irish whiskey, Redbreast
3⁄4 oz Luxardo Fernet
1⁄2 oz Crème de Cacao, Tempus Fugit
8 dr Bitters, Bitters Old Men (Macadamia Nut)
Instructions

Build in snifter and stir.

Notes

This is a room temperature cocktail. If it's too hot you can stir and strain, but add a little more whiskey to taste.

Yields Drink
Year
2013
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(7 ratings)
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flickerdart commented on 3/31/2021:

Used Fernet Branca - perhaps the menthol with that one is too strong. Could see a lemon peel adding to it. 

nemovere commented on 10/08/2022:

Didn't have Macadamia bitters, so used chocolate bitters to avoid introducing anything totally foreign to the drink. A great recipe, but hard to describe. More than the sum of its parts, which are all recognizable in the taste. It's a drink that makes you think.

Nice to find a recipe specifically calling for Luxardo Fernet now that I've acquired a bottle to explore beyond Fernet Branca.

Pêcher du Soleil

1 1⁄2 oz Light rum, Plantation 3 Star
3⁄4 oz White Peach Shrub (*homemade)
3⁄4 oz Lime juice
1⁄2 oz Peach liqueur, Edmond Briottet
1⁄4 oz Ginger liqueur, Domaine de Canton
1 rinse Lemon Tree Bitters, Bittercube
Instructions

Shake, rinse, strain, up.

Notes

*for any cold-process shrub: mix equal parts fruit/peel/herb with sugar and apple cider/red wine vinegar; let stand in a mason jar at room temp for 2 days, strain and re-jar; refrigerate for two weeks and keep for 6 months +

Picture of Pêcher du Soleil
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
From other users
  • Use 1oz peach liqueur, a light .5 oz balsamic vinegar, .5 oz mezcal
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Antigua Plaza

3⁄4 oz Rum, Banks 7
3⁄4 oz Bourbon, Buffalo Trace
3⁄4 oz Sweet vermouth, Casa Mariol Vermut Negre
1⁄4 oz Bénédictine
1 ds Orange bitters, Regans' orange bitters
1 ds Bitters, Angostura
Instructions

Stir all ingredients. Strain into chilled rocks glass. Garnish with orange peel

Picture of Antigua Plaza
Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
From other users
  • Too sweet
  • Try with a little more Aromatic bitters
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Francis the Mule

2 oz Bourbon
1⁄2 oz Orgeat
1⁄2 oz Lemon juice
1⁄2 oz Coffee (strong, cold)
2 ds Orange bitters
1 twst Lemon peel
Instructions

Shake, strain, up, twist.

Yields Drink
Year
2003
Authenticity
Authentic recipe
Creator
Ted Haigh
Source reference

http://looka.gumbopages.com/2003/02/25/francis-the-mule/

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
Similar cocktails
Dannynannady commented on 8/24/2025:

Made this drink for my patrons at the bar and it was not well received. The coffee just clashes with the lemon juice and results in a unsatisfying drink.

Bitter About My Hot Friend

2 oz Reposado Tequila
3⁄4 oz Lemon juice
3⁄4 oz Agave syrup
3⁄4 oz Campari
3 dr Pepper tincture (habenero, to taste)
1 twst Lemon peel
Instructions

Shake, double strain, rocks, ice, twist.

Notes

Habenero tincture recipe at link.

Yields Drink
Authenticity
Authentic recipe
Creator
Mattias Hagglund, Heritage, Richmond, VA.
Source reference

http://www.imbibemagazine.com/Bitter-About-My-Hot-Friend-Recipe

Curator rating
Not yet rated
Average rating
Not yet rated
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Cherry Russell

1 oz Cognac
1 oz Gin
3⁄4 oz Aromatized wine, Cocchi Americano
1⁄2 oz Sour cherry syrup
3 ds Peychaud's Bitters
1 twst Lemon peel (Garnish)
1 Cherry (Garnish)
Instructions

Stir, up, coupe. Discard peel after expressing.

History

Was challenged by a friend to make something with sour cherry. Named it for Jerry Russell, a friend and colleague who passed away recently.

Yields Drink
Authenticity
Your original creation
Creator
Christopher Bevins
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • We did some customization: added some lime, substituted Lillet (since we have it). But like the sour cherry. — ★★★★
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gpr2775 commented on 2/06/2014:

I had just made some tart red cherry syrup and was looking for cocktail ideas when I came across the "Cherry Russell". Only thing was I was all out of Cocchi Americano, so I subbed in Dolin Dry vermouth and added 2 tiny drops of gentian extract to make up for the difference in bitterness. Works great! The sweet/tart syrup blends nicely with the cognac which together plays well off the light and herbal gin and vermouth, with those little drops of gentian bringing in an almost intangible wispper of bitterness.

Bevx commented on 2/09/2014:

Glad you liked it! Your substitution seems both appropriate and delicious in its own right... The gin/cognac combo felt a little weird "on paper," but after having some success with this drink, it's something I've been meaning to explore further.

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