La Luciole

3⁄4 oz Ginger liqueur, Domaine de Canton
1⁄2 oz Orange liqueur, Grand Marnier
1⁄2 oz Lime juice
3 oz Cava
3 dr Blue Curaçao
Instructions

Fill a cocktail shaker with ice; add liqueurs and lime. Shake till cold. Strain and pour into a chilled champagne flute. Add cava and top with three drops of blue curaçao

History

Because of the viscosity of the blue curaçao and the carbonation of the cava you get this interesting blue swirl suspended in this pale green drink--it reminded me of the tail end of a firefly

Picture of La Luciole
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Tex&Co Sipper

2 oz Gin, Roundhouse
1 1⁄2 oz Grapefruit cordial (See note)
4 lf Mint
3 oz Soda water
Instructions

Smack mint, add gin and grapefruit cordial to shaker with ice - shake. Strain if you like, but I prefer the torn mint leaf "garnish". Pour over ice and top with soda.

Notes

To make Grapefruit cordial, warm 1 cup each grapefruit and lemon juice. Add 1 cup sugar, and stir until dissolved. Let cool, then add the zest of 1 or 2 grapefruit. Chill overnight, then strain.

History

A play on the Southside using Imbibe's delicious grapefruit cordial recipe.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
srivers, the mancave
Source reference

http://imbibemagazine.com/Homemade-Grapefruit-Cordial

Curator rating
Not yet rated
Average rating
Not yet rated
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Zachary Pearson commented on 6/23/2013:

Curated slightly - moved Grapefruit cordial instructions to the Notes section to avoid line breakage.

Solleone

2 oz Gin
1⁄2 oz Campari
3⁄4 oz Grapefruit cordial
1 twst Grapefruit peel
Instructions

Combine all ingredients and shake with ice. Strain into an ice-filled glass and garnish.

Notes

To make Grapefruit cordial, warm 1 cup each grapefruit and lemon juice. Add 1 cup sugar, and stir until dissolved. Let cool, then add the zest of 1 or 2 grapefruit. Chill overnight, then strain.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Todd Appel
Source reference

http://imbibemagazine.com/Homemade-Grapefruit-Cordial

Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Zachary Pearson commented on 6/23/2013:

Curated slightly - moved Grapefruit cordial instructions to the Notes section.

Hot & Heavy

1 oz Reposado Tequila, Calle 23
1 oz Mezcal, Del Maguey Vida
3 wdg Lemon (cut a lemon into eights and use three of those)
1⁄2 oz Honey syrup ("hot honey"—hot pepper-infused honey)
1 ds Bitters, Angostura
1 ds Peychaud's Bitters
1 spg Mint (as garnish)
Instructions

Combine, muddle, shake, strain into an old fashioned glass over one big ice cylinder, insert a slapped mint sprig.

Notes

A refreshing and spicy agave smash.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Jade Brown-Godfrey, Pouring Ribbons, NYC.
Source reference

https://www.epicurious.com/recipes/food/views/hot-and-heavy

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Craig E commented on 7/09/2024:

Curated to change the creator (was Troy Sidle) and add the link. Thanks @yarm!

Diamondback riff (pear)

1 1⁄2 oz Reposado Tequila, Calle 23
3⁄4 oz Pear eau de vie, Clear Creek
3⁄4 oz Herbal liqueur, Yellow Chartreuse
2 ds Bitters (cinnamon bitters)
1 ds Bitters, Angostura
Instructions

Stir, strain, up.

History

Joaquín Simó made this delicious riff on the Diamondback for me when I requested something stirred made with Clear Creek pear brandy. Despite the relatively small amount, the pear dominates. Joaquín chose the Calle 23 Repo because it has a floral note that plays well with the brandy; its earthiness also grounds the drink's fruit character.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Joaquín Simó, Pouring Ribbons, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • A bit bracing/astringent.
  • Dry but strongly fruity, with supporting notes of oak, earth, spice, and subtle floral tones. Good sipper.
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Haumea

1⁄2 oz Grapefruit juice
1⁄2 oz Lime juice
1⁄2 oz Demerara Rum, Lemon Hart 151
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Cinnamon syrup
1 ds Peychaud's Bitters
2 oz Cava
1 twst Orange peel
Instructions

Shake all but Cava and orange peel and strain into a Champagne flute. Top with bubbly and drop in twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Blue Dragon, Boston, MA.
Source reference

http://cocktailvirgin.blogspot.com/2013/06/haumea.html

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Williams Fizz

1 oz Pear eau de vie
1 oz Apple brandy, Lairds
3⁄4 oz Lemon juice
3⁄4 oz Simple syrup
1 Egg white
2 oz Club soda
Instructions

Dry shake, shake, strain, top with soda.

Notes

When made with Calvados rather than American apple brandy, Toby calls it a "41 Jane Does."

Yields Drink
Year
2003
Authenticity
Authentic recipe
Creator
Toby Maloney, Milk & Honey, NYC.
Source reference

Bartender's Choice app for iOS by Sam Ross.

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Fizzy, fruity, festive. — ★★★★
  • Great summer drink. Fruity and tart.
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laerm commented on 5/29/2017:

I'm shocked and disappointed I was the first one to rate this: it's friggin' delicious.

Ajvan commented on 12/23/2019:

Festive, elegant, fizzy. Makes me think of a wedding or a snowy day. Likely never would've found it, except my wife was making creme brulee, leaving me with a dozen egg whites. Excellent.

Gordon's Cup

2 oz Gin
6 wdg Lime (half of one lime cut into 6 wedges)
3⁄4 oz Simple syrup
3 sli Cucumber
Instructions

Add all ingredients to shaker, muddle, fill with cracked ice and shake. Dump un-strained into glass.

Notes

A gin and cucumber Caipirinha.

Yields Drink
Year
2005
Authenticity
Authentic recipe
Creator
Sasha Petraske, East Side Company Bar,* NYC, 2005.

*RIP
Source reference

Bartender's Choice app for iOS by Sam Ross

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Add cilantro, jalapeño
  • Summery. Kind of wind up straining with your teeth. — ★★★★
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Indian Summer Cooler

1 1⁄2 oz Bourbon, Buffalo Trace
1 1⁄2 oz Rum, Zacapa 23
1⁄2 oz Ramazzotti
1 t Apple butter
3 ds Bitters, Angostura
4 oz Soda water
Instructions

Stir it all up in an ice-filled glass an enjoy!

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
Similar cocktails
Dreizhen commented on 10/21/2013:

This mix of ingredients sounded fantastic and I had to try it. Sadly, I wasn't blown away. I think there's too much soda water and the Bourbon seems to take over. Admittedly, I used Bulleit and not Buffalo Trace, but I don't think that would make the difference.

I tried it again nixing the soda water and cutting out an ounce of Bourbon and I thought it much improved, at least to my tastes. Lets the Zacapa shine a bit more.

Love the idea of apple butter in the drink. I've been messing around with it lately with pretty good results.

El Jefe commented on 11/22/2013:

Dreizhen,

Thanks for the input! I wanted to make this as a cooler (hence so much soda water). I've made it w/o the soda and everything comes up roses (speaking of which, I've got some Four Roses staring me in the face..). I'll fire another one (or three) up this weekend with different bourbon/rum levels.

La Serena Sour

1 1⁄2 oz Pisco
1⁄2 oz Lime juice
1⁄2 oz Orgeat
1 ? Egg white
1⁄2 oz Dry white wine (float)
Instructions

Add everything but the white wine in a shaker. Dry shake. Wet shake. Fine strain into a chilled sour glass. Float 1/2 oz. Sauv Blanc

Notes

A Chilean twist on a New York Sour.

History

Originally created for Chilean Independence Day. Chilean Pisco and white wine were used. However equally good with a Peruvian Pisco and Sauvignon Blanc.

Yields Drink
Authenticity
Authentic recipe
Creator
Joshua Perez, Booker & Dax, New York City
Source reference

http://www.drinkoftheweek.com/drink_recipes/la-serena-sour/#axzz2WmepeB…

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Made w/ Peruvian Pisco. A nice concept but just not that memorable an experience.
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