Smooth as Butter

9 oz Tequila, El Tesoro Reposado
6 oz Amontillado Sherry
3 oz Pedro Ximénez Sherry
2 oz Mezcal, Ilegal
1 1⁄2 oz Bénédictine
1 1⁄2 oz Cynar
1⁄2 t Bitters (Villa prefers Crude Cardamom & Caramelized Raisin bitters, a limited-edition bottling, but says an equal amount of any style of bitters will work)
8 oz Milk (Rehydrated toasted whole milk. See note)
1 Raisins (as garnish)
Instructions

Combine all except milk. Add batch to milk. Wait 10 minutes. Strain to fine-mesh sieve 2 times using the same sieve. Bottle. Serve 3 ounces over big ice and stir to chill. Garnish with raisins.

Notes

Rehydrated Toasted Whole Milk

1. Preheat an oven to 275°F. Spread 40 grams of milk powder (Villa recommends Anthony’s or Hoosier Hill Farm dry milk powders) on a sheet pan lined with parchment paper. Toast in the oven for 15 minutes.

2. In a saucepan, bring 8 ounces of water to a simmer. Whisk in the toasted milk powder and 1/2 gram of salt. Reduce the heat to low, and allow to rehydrate for at least 5 minutes. Remove from heat and let cool. Whisk well (or use an immersion blender) before using in milk punch.

History

https://punchdrink.com/articles/milk-punch-powder-technique/

Yields Drink
Year
2023
Authenticity
Authentic recipe
Creator
Daniel Villa
Source reference

https://punchdrink.com/recipes/smooth-as-butter/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Surf and Sand

1 1⁄2 oz Sherry, Lustau (Vermut Rojo)
1⁄2 oz Rum, Hamilton Demerara 86
1⁄2 oz Orange juice (Acidified)
1⁄2 oz Pineapple liqueur, Giffard
1 ds Bitters, Bittermens 'Elemakule Tiki
Instructions

Stir, strain, up

Notes

Clamfest Batched

Yields Drink
Year
2023
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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TimeSet

1 1⁄2 oz Gin (Four Pillars Bloody Shiraz Gin)
1 oz Herbal liqueur (Bloody Orange Liqueur)
3⁄4 oz Herbal liqueur (Dr Brambles Pomegranate & Rose Gin Liqueur)
3⁄4 oz Pineapple juice
4 ds Peychaud's Bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

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

1 1⁄2 oz Bourbon (Evan Williams Bottled-in-Bond)
3⁄4 oz Rucolino, Amaro Cinpatrazzo
3⁄4 oz Cherry Liqueur (Espinheira Ginja)
1 ds Orange bitters, Regans' orange bitters
Instructions

Stir with ice, strain into chilled cocktail glass or pour over a large rock.

Notes

There was more peppery bite to the cocktail than the overall alcohol content might suggest, which provided a great deal of character, and confirmed that bourbon was a better choice than rye for this drink. There is ample room to change ratios or to use another rucolino (arugula amaro). Cherry Heering might sub well for the Ginja.

History

Espinheira Ginja liqueur is a maceration of ginja (morello cherries) in alcohol and sugar and is Portugal's most popular fruit liqueur. After tasting both it and the arugula based Amaro Cinpatrazzo, I sensed that the vegetal bitterness of the arugula amaro would work well with the cherry and bourbon.

The concoction's unexpected flavorful heat and reddish brown hue reminded me of the effectiveness of a good counterpunch, hence the name.

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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Coda di Leone

1 1⁄2 oz Bourbon (Evan Williams Black label)
3⁄4 oz Amaro (Sibano Amaro)
1⁄2 oz Allspice Dram, St. Elizabeth
1⁄2 oz Lime juice
1 sli Lime (as garnish)
Instructions

Combine with ice, shake, double strain into chilled coupe or cocktail glass. Garnish with lime wheel.

Notes

More developed than the classic Lion's Tail, a marked improvement in my opinion. The Sibano works particularly well here and is Ward's original call.

History

A riff on the Lion's Tail (Coda di Leone is Lion's Tail in Italian) that introduces Sibona Amaro to add needed complexity.

Yields Drink
Year
2017 or earlier
Authenticity
Unknown
Creator
Amie Ward, Aggio, Baltimore, MD
Source reference

https://punchdrink.com/recipes/coda-di-leone/

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Punch Buggy

1 3⁄4 oz Tonic water (divided)
1 1⁄2 oz Rum, Appleton 12
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup (oolong syrup, see Notes)
1 twst Lemon peel (expressed and discarded)
1 sli Lemon (optional, as garnish)
1 Candied ginger (optional, as garnish)
Instructions

Dry shake 3/4 oz tonic water, rum, lemon juice, and syrup to incorporate and flatten tonic. Add ice and shake to chill. Strain over rocks. Top with 1 oz tonic. Express and discard a lemon twist, and garnish with a lemon slice or candied ginger.

Notes

For oolong syrup, brew strong oolong tea, and dissolve an equal part of sugar in it.

History

Made for the Reddit Original Cocktail Competition - September 2023 (Rum & Tonic).

Picture of Punch Buggy
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/166rqql/original_cocktail_c…

Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Refreshing. White grapefruit. Recalls a shandy or gose beer.
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The Pathless Woods

1 oz Rye
1 oz Mushroom Rum, Sol Tarasco
1⁄2 oz Amaro, Cappelletti Sfumato Rabarbaro
1⁄2 oz Bianco Vermouth, Carpano Bianco
1⁄4 oz Cherry Liqueur, Rothman and Winter
6 dr Bitters, Vena's (Woodland)
Instructions

Stir, strain, down

Notes

Autumn 2023 menu

Yields Drink
Year
2023
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Surf Liner

2 oz Rye
1 oz Pineapple juice
3⁄4 oz Lemon juice
3⁄4 oz Orgeat
2 ds Peychaud's Bitters
Instructions

Combine all the ingredients in a shaker with ice. Shake until chilled. Fill a Double Old Fashioned glass with crushed ice, then strain contents into the prepped glass. Garnish with pineapple leaf, edible orchid, cherry, and lemon wheel.

Yields Drink
Authenticity
Authentic recipe
Creator
Gabe Fonseca for Polite Provisions, San Diego
Source reference

https://imbibemagazine.com/recipe/surf-liner/

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Cansiglio Bianco Negroni

1 1⁄4 oz Gin (London Dry Gin)
1 oz Bianco Vermouth, Martini & Rossi
3⁄4 oz Herbal liqueur (Kapriol Liqueur)
1⁄4 oz Herbal liqueur, Jeppson's Malort
1 twst Lemon
Instructions

Stir with ice, strain into chilled cocktail glass, express lemon peel.

Notes

Kapriol liqueur is dominated by juniper, and to my palate lacks the bitter bite to carry a Negroni alone; hence, the addition of Jeppson's Malort to stiffen the backbone.

Kapriol's Negroni recipe uses Elena Penna Gin which I have not tried, but I see some tasting notes about it being London Dry Gin style with some citrus flavor, so I used Hayman's London Dry. I have also used Tanqueray for the cocktail.

I used Italian Martini Bianco for its vanilla contribution, noting it is somewhat richer than French Dolin Blanc.

History

Kapriol has a "Negroni Bianco" recipe, but it was missing the bitter component that completes a Negroni. To address this while keeping the profile clean, I added 1/4 ounce of Jeppson's Malort to add significant bitterness and a long finish.

Kapriol was created as a "distillato del bosco", a distillate of the forest. The forest in this case is the Cansiglio Forest where the juniper berries are collected that define its flavor.

Yields Drink
Year
2023
Authenticity
Altered recipe
Creator
Shawn C., Fresno, California
Source reference

https://www.dallaterra.com/tech-sheet/distilleria-dell-alpe-liquore-kap…

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Paddy Wallbanger

1 1⁄2 oz Irish whiskey
1 1⁄2 oz Dry vermouth
1⁄2 oz Galliano
2 ds Orange bitters
Instructions

Stir, strain, serve up in a coupe glass.

Yields Drink
Authenticity
Authentic recipe
Creator
Gerry Corcoran
Source reference

PDT Cocktail book

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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