Rebujo

2 1⁄2 oz Manzanilla sherry (or Fino)
1⁄2 oz Gin (preferably navy-strength)
3 oz Bitter lemon soda, Fever Tree
1 twst Lemon peel (as garnish)
1 twst Orange peel (as garnish)
Instructions

Build in a Collins over ice and bubbles, stir, garnish, serve with straw.

History

A Rebujito is a popular Andalusian beverage, usually equal parts fino or manzanilla sherry and Sprite or another lemon-lime soda.

Yields Drink
Year
2014
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails
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Shattered Glasser

1 oz Reposado Tequila, El Tesoro Reposado
1⁄2 oz Batavia Arrack, Van Oosten
1⁄2 oz Mezcal, Los Amantes Joven
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Allspice Dram, St Elizabeth
1⁄4 oz Bénédictine
1 ds Bitters, Bittermens Xocolatl Mole
1 Cherry (Laphroaig-soaked; flamed; as garnish)
Instructions

Stir, strain, up, garnish with a Laphroaig-soaked and flamed cherry, dropped in.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Phil Ward, Mayahuel, NYC.
Source reference

http://forums.egullet.org/topic/107674-batavia-arrack/?p=1609852

Curator rating
Not yet rated
Average rating
4.5 stars
(30 ratings)
From other users
  • Same as Airbag — ★★★★★
  • Rich, nuanced, so much spiciness to pick apart. — ★★★★
  • Used Dolin SV, with a dash of Tuaca, as a lame sub for Antica, and couldn’t find the matches. Very “grounded” and complex flavors.
  • The Airbag
  • wow
  • Pepper, vanilla, chocolate, allspice, herbal depth, dunder, all beautifully integrated, smooth, and elegant. Wow.
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bza commented on 5/19/2014:

This was pretty good, but I used a newly opened bottle of Carpano and I thought it overpowered everything else (which is no easy task).

How do you flame a cherry though?

DrunkLab commented on 5/19/2014:

Presumably hold a flame under the Laphroaig-soaked cherry. I've never bothered with the flame, just the Scotch. I didn't find this as Carpano-heavy as you did, but I can definitely see how the vanilla could overpower even the bruisers (arrack, agave, allspice) in this drink.

bza commented on 5/19/2014:

I guess if you put the cherry on a stick it will be ok. I took a maraschino cherry, misted the top with Ardbeg, and called it a day.

DrunkLab commented on 11/12/2014:

Name updated from "Airbag" to how it appears in the Death & Co book, a nod to Avery Glasser, who inspired the drink.

eSports Chaebol commented on 3/24/2017:

It looks like an insane mish-mash but it really works. The way all the flavors are there to be almost-cerebrally picked apart like aurally picking out particular parts of an orchestra reminds me a bit of another improbable cocktail I found here, El Nacional.

Viola Terra

1 1⁄2 oz Bourbon, Bulleit
1⁄2 oz Beet juice
1⁄2 oz Zucca
3⁄4 oz Lemon juice
5 ds Bitters, Fee Brothers Black Walnut
Instructions

Combine all ingredients in shaker, add ice, shake vigorously, strain into coupe, no garnish necessary.

Yields Drink
Authenticity
Your original creation
Creator
Ryan Stevens
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • For Hope
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Falcon Punsch!

3⁄4 oz Apple brandy, Lairds
3⁄4 oz Batavia Arrack, Van Oosten
3⁄4 oz Swedish Punsch
3⁄4 oz Lime juice
1⁄2 oz Pineapple syrup
1⁄2 oz Campari
3 ds Bitters
Instructions

Shake, strain, up.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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  • Power Daq — Demerara Rum, Lime juice, Demerara syrup

Swizzle and Buck

1 1⁄2 oz Jamaican rum, Appleton Reserve
1 oz Aveze
1⁄2 oz Apricot liqueur, Rothman & Winter
1 oz Lemon juice (scant; 7/8 oz)
3⁄4 oz Agave syrup
2 ds Allspice Dram, St. Elizabeth
1 1⁄4 oz Ginger beer, Maine Root
4 ds Bitters, Angostura (4-5)
2 spg Mint (one as garnish)
Instructions

Muddle the leaves of one mint sprig, add all ingredients but ginger beer and bitters to an ice-packed Collins glass, swizzle to chill. Top with ginger beer and bitters, garnish with a lemon coin and a slapped sprig of mint.

Notes

Finalist in the AVÈZE First Annual Day Drinking Cocktail Competition.

Yields Drink
Year
2013
Authenticity
Unknown
Creator
Christian Sanders, Evelyn Drinkery, NYC.
Source reference

http://www.shakestir.com/recipes/id/588

Curator rating
Not yet rated
Average rating
Not yet rated
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Piña Cholada

2 oz Pisco (toasted coconut-infused)
1 oz Coconut Water (Thai)
1 oz Lime juice
3⁄4 oz Falernum, Velvet Falernum
3⁄4 oz Pineapple syrup
1 oz Egg white
1 lf Makrut lime leaf
Instructions

Dry shake, shake with a couple of ice cubes for 30 seconds or so, strain into an ice filled Collins and spoon out some of the foam to top, garnish with makrut lime leaf.

Notes

To prepare pisco, infuse one 750ml bottle with one cup of toasted coconut (more details in source reference). Named for Cholada, Mlynarczyk's favorite Thai restaurant on the west side of LA.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Gabriella Mlynarczyk, ink, LA.
Source reference

http://www.lalovingcup.com/issue-no-014-whats-up-thai-ger-lily-saki-coc…

Curator rating
Not yet rated
Average rating
Not yet rated
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Two Trick Pony

1 oz White whiskey, Low Gap
1 oz Bourbon, WL Weller (7 year)
3⁄4 oz Lemon juice
1⁄4 oz Orgeat
1⁄4 oz Demerara syrup (2:1)
1 ds Bitters, Angostura
1 1⁄2 oz Beer, Miller High Life
1 twst Orange peel
Instructions

Shake all but High Life, strain into an 8 oz mason jar containing High Life, garnish with an orange pigtail twist.

Notes

The Champagne of Beers gets its French 75.

Yields Drink
Year
2013
Authenticity
Unknown
Creator
Joaquín Simó, Pouring Ribbons, NYC.
Source reference

Conversation with Simó

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Fruity, refreshing, great note from the orgeat, brings a lot of character out of the High Life, but tastes more like an enhanced light beer than a full cocktail — ★★★★
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French Polynesian

1 1⁄2 oz Cognac, Hennessy
1⁄2 oz Rhum Agricole, Barbancourt 8
1⁄2 oz Demerara Rum, Lemon Hart 151
1⁄2 oz Bénédictine
1⁄2 oz Orange liqueur, Clément Créole Shrubb
1 oz Lemon juice
1 oz Grapefruit juice (white)
1⁄2 oz Passion fruit syrup, B.G. Reynolds
1⁄2 oz Vanilla syrup (home made (1:1))
1⁄4 oz Simple syrup (2:1, see note)
6 dr Absinthe
2 ds Bitters, Angostura
1 spg Mint
Instructions

Shake with small ice cubes. Pour unstrained into a tall tiki glass. Top off with crushed ice. Garnish with a mint sprig (don't forget to spank it.)

Notes

The 1/4 oz. of Simple syrup adds a little body and is not necessary if you want a dryer drink.

And please don't neglect to take a big whiff of the garnish as you sip. I like to clip it directly to my straw.

History

Bastille Day falls on the weekend of Tiki Kon 2013. Comment fortuite!

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Jim Castle, amateur boozehound, Portland Oregon
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Made to spec except for cutting simple in half to 3/4 tsp. Solid drink.
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Sawyer

2 oz Gin, Beefeater
1⁄2 oz Lime juice
1⁄2 oz Simple syrup
14 ds Bitters, Angostura
7 ds Peychaud's Bitters
7 ds Orange bitters (50/50 Fee's & Regan's)
Instructions

Shake & strain, up, old fashioned glass.

Yields Drink
Authenticity
Authentic recipe
Creator
Don Lee, Ssäm Bar, NYC
Source reference

"Bitters" by Brad Thomas Parsons, p. 181

Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
From other users
  • Too bitter heavy.
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curseofleisure commented on 9/06/2013:

Just made this for the first time and really enjoyed it. It is nicely balanced--refreshing but with a weighty bitterness. I accidentally misread the ingredients and used a 50/50 mix of angostura orange and Fee's Orange. Will have to try as directed next time. I wonder what would be a better garnish--a lime twist or an orange twist?

Bevx commented on 9/06/2013:

There was no garnish mentioned (or pictured), so I usually skip it. But maybe a flamed orange peel?... As far as the orange bitters, I usually do 4 dashes of Regan's and 3 of Fee's Gin Barrel-Aged, although 7 dashes of Bitter Truth is equally delightful.

mikejaz2 commented on 9/06/2013:

We've been making these for a couple of years, found the recipe in the book "Bitters" by Brad Thomas Parsons. Delicious drink with an outrageous amount of bitters! When I garnish it, I usually use a lime wedge. But, these drinks don't last long!

mikejaz2 commented on 9/06/2013:

Duh just noticed your attribution to the Parsons' book.

Cocktailian commented on 10/24/2013:

I've made it w/ a London style per the recipe, but I'm a big fan of it w/ an American style gin--like Small's. It gives the cocktail a softer flavor. Also, Bittercube's Orange Bitters are better (IMO) than the Regan's/Fee's recomendation

(Twice) Improved Whiskey Sour

2 oz Rye
1⁄2 oz Lemon juice
1⁄2 oz Lime juice
3⁄4 oz Honey syrup (1:1, hot pepper-infused)
1⁄4 oz Maraschino Liqueur
3 ds Bitters, Angostura
1 Egg white
1 twst Lemon peel (as garnish)
Instructions

Dry shake, shake, strain, rocks, garnish with lemon peel and a few drops of bitters.

Notes

This is Dan Stone's recipe, lightly Improved to feature hot honey, which gives the drink a nice balancing bite.

Yields Drink
Year
2013
Authenticity
Altered recipe
Creator
Dan Stone, Roka Bar, San Francisco, CA.
Source reference

http://barnotes.co/recipes/147.html

Curator rating
5 stars
Average rating
4.5 stars
(13 ratings)
From other users
  • Made with aquafaba and a pinch of cayenne thrown in the shaker (and a cherry). Loved this, a terrific take on the whiskey sour. — ★★★★★
  • Sub orange for lime.
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coquina commented on 4/14/2020:

The first time I made this I didn't have hot pepper-infused honey, so I added a pinch of cayenne to my honey syrup and thought it worked well for some subtle heat. I also found that with this substitution, the drink tasted better to me if made with a scant 1 oz lemon instead of .5 oz lemon and .5 oz lime.

Later I got my hands on some chile-infused honey ("Mike's Hot Honey") and it stood up to the lime well. My preferred ratio was 60% lemon, 40% lime. 

The maraschino is delicious addition and the amount is subtle, just right. This is my go-to whiskey sour now.

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