Pearl of Tangier

2 oz Gin
3⁄4 oz Mint syrup (Moroccan Mint Tea, 1:1 or to taste)
1⁄2 oz Lime juice
1 t Absinthe
1 ds Bitters, Angostura
2 dr Bitters, Bitter End Moroccan Bitters
1 dr Rose water
1 spg Mint (small; as garnish)
Instructions

Shake, strain, up, garnish with small slapped mint sprig and, optionally, another drop of rose water.

Notes

A good widely available Moroccan tea blend is linked in the source reference.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Source reference

http://bit.ly/1eLWPG1

Curator rating
Not yet rated
Average rating
4.5 stars
(6 ratings)
From other users
  • Too much absinthe. Use no more than a few drops.
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Pimm's Italiano (DeGroff)

1 1⁄2 oz Pimm's No. 1 Cup
1⁄2 oz Cynar
3 oz Tonic water
2 sli Cucumber (1 crosswise for muddling, one cut lengthwise for garnish)
1 sli Lemon (as garnish)
1 sli Lime (as garnish)
Instructions

Muddle cuke slice in Cynar in serving glass, add Pimm's, ice, and tonic, stir, and garnish.

Yields Drink
Year
2007
Authenticity
Authentic recipe
Creator
Dale DeGroff for the opening of Morandi restaurant.
Source reference

http://bit.ly/16bXjLr

Curator rating
Not yet rated
Average rating
2 stars
(2 ratings)
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Hires Fizz

1 1⁄2 oz Cynar
3⁄4 oz Cherry Liqueur, Cherry Heering
3⁄4 oz Lemon juice
1 oz Cream
1 Egg white
3 oz Root beer
3 ds Bitters, Angostura
Instructions

Shake ingredients (except bitters and root beer) without ice, then with ice. Strain into highball glass, top with root beer and bitters, and garnish with cherries.

Yields Drink
Authenticity
Unknown
Creator
Joel, Sichuan Garden II, Woburn, MA
Source reference

http://cocktailvirgin.blogspot.com/2013/09/hires-fizz.html

Curator rating
Not yet rated
Average rating
1.5 stars
(3 ratings)
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Topolobampo Cocktail

1 oz Mezcal, Del Maguey San Luis del Rio
1⁄2 oz Brandy, Don Pedro
1 1⁄4 oz Lime juice
3⁄4 oz Simple syrup
3 ds Peychaud's Bitters
1 pn Salt
1 wdg Lime (as garnish)
Instructions

Shake, strain into salt-rimmed glass, garnish.

Yields Drink
Year
2005
Authenticity
Authentic recipe
Creator
Topolobampo, Chicago, IL, named by Chuck Taggart after he couldn't find the name of the original (it doesn't appear to be on their current menu).
Source reference

http://drinkdogma.com/mezcal-a-can-of-worms/comment-page-1/#comment-986

Curator rating
Not yet rated
Average rating
4.5 stars
(9 ratings)
From other users
  • Jesse loves this
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  • The Solipsist — Mezcal, Orange liqueur, Lemon juice, Honey syrup
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mattbenfield commented on 11/23/2013:

Yummy. just used regular tequila, though I wouldve liked something smokier. I rimmed glass with sugar as I don't favor salt rims -- sure it's good with salt though! sugar was prob a bit much :)

drinkingandthinking commented on 1/27/2021:

Much too sour for me. I added a bit of Milagro Silver tequila to cut the lime a bit - pretty good

Cassis de Dijon

1 oz Virgin Islands Rum, Cruzan Blackstrap
3⁄4 oz Cassis
3⁄4 oz Lemon juice
1 bsp Simple syrup (turbinado sugar)
1⁄2 bsp Dijon Mustard
1 wdg Lemon (as garnish)
1 Blackberry (as garnish)
Instructions

Shake and strain over crushed ice, garnish with a lemon wedge and a blackberry.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Matt Tanner, Anvil Bar & Refuge, Houston, TX.
Source reference

http://drinkdogma.com/mustard-cocktails/

Curator rating
Not yet rated
Average rating
3.5 stars
(13 ratings)
From other users
  • Excellent and interesting. It could definitely benefit with even a little more mustard!
  • Mostly tart and sweet but nice complexity. The mustard is not as weird as it sounds. — ★★★★
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laerm commented on 10/15/2016:

Wow, this is darn good. I kinda wish it was a little more mustardy, even.

applejack commented on 1/04/2020:

Didn't have any dijon mustard at the bar, but to me Amaro Sfumato Rabarbaro has always had a mustard note to it, so I tried .25 oz of that instead of the mustard and turbo.  Nice balance and interesting flavor, though the drink is a bit small with the 1 oz base.  I did it up in a coupe; not sure it would stand up to being served over crushed ice as the flavors (and proof) aren't overwhelmingly strong.  Perhaps with a short shake.

Son of a Beesting

2 oz Gin
3⁄4 oz Ginger-Honey Syrup
3⁄4 oz Lemon juice
1 ds Rose water (spray)
1 Candied ginger (as garnish)
Instructions

Shake, strain into a rosewater-sprayed old fashioned glass over a rock, garnish with candied ginger.

Notes

A flowery, gin-based spin on the Penicillin.

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
Not yet rated
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Casa Arancione

3⁄4 oz Blanco tequila, Casamigos
3⁄4 oz Orange liqueur, Grand Marnier
3⁄4 oz Bianco Vermouth, Cinzano Bianco
3 ds Orange flower water, Fee Brothers
1 wdg Lemon
Instructions

Shake, strain, up, orange flower water, garnish

Notes

Adjust the sweetness by expressing the lemon wedge more/less

Picture of Casa Arancione
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • Made with Reposado Tequila, Cocchi Vermouth di Torino, Cointreau Blood Orange. Was delicious. Great combination of orange and herbal with a pleasant sweetness.
  • Nice floral finish, but tends to be a bit sweet, so up the lemon a bit as needed. — ★★★★★
  • MUST TRY
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KushCus commented on 7/09/2021:

Works as an early aperetivo or late livened.

Basil Sour

2 oz Bourbon
2 lf Basil (large, divided)
1 oz Lemon juice
1⁄2 oz Simple syrup
Instructions

Combine 1 basil leaf with ingredients into a shaker. Shake vigorously, server over large cube with 1 basil leaf as garnish

Yields Drink
Authenticity
Unknown
Creator
Billy the bar tender
Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • 3/4 oz lemon 3/4 oz simple
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Oxycontin Cocktail

2 oz Gin, CH London Dry (Infused with Lapsang Suchong)
1⁄2 oz Ginger syrup
3⁄4 oz Lemon juice
1⁄4 oz Honey syrup
Instructions

Build in Shaker, Shake and strain into rocks glass over fresh large ice.

Notes

Infuse gin with Lapsang Suchong Tea with 3 Tblsp per bottle for 25 minutes

History

Sam Ross' Penicillin cocktail uses scotch, this subs tea gin for that ingredient.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Kyle Davidson, CH distillery, Chicago, IL
Curator rating
Not yet rated
Average rating
Not yet rated
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Pear Collins

2 oz Bourbon, WL Weller (7yr 90proof)
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup
3⁄4 oz Pear juice (Run through Centrifugal Juicer)
2 ds Bitters, Amargo Chuncho
1⁄4 oz Falernum, Velvet Falernum
1⁄4 oz CioCiaro (float)
Instructions

Build in a shaker, Shake briefly, strain into collins glass, then fill with crushed ice. Float a quarter ounce of Amaro CioCiaro.

Notes

Any Pears will do, Asian Pears/Bartelett/Bosc. Best to let them ripen before juicing.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Kyle Davidson, Blackbird, Chicago
Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
From other users
  • A 100 proof bourbon helps cut through the flavors nicely. Used bottled organic pear juice — ★★★★
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Cbardon2010 commented on 6/13/2016:

Used rothmans pear liqueur instead of pear juice and skipped the syrup to makes a very delicate and dry cocktail.  Fabulous 

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