Cuba Amarga

3⁄4 oz Bitters, Angostura
3⁄4 oz Demerara Rum, Lemon Hart 151
1⁄2 oz Lime juice
1⁄2 oz Agave syrup (or 2:1 simple)
1 1⁄2 oz Cola, Coca Cola
Instructions

Shake, strain, rocks, top with Coke.

Notes

I haven't tried it, but the 1/2 oz of syrup may be excessive, even given the drying effects of all that Angostura.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Commenter aqaqaq at Craft Cocktails at Home
Source reference

http://craftcocktailsathome.com/2013/05/non-traditional-uses-cocktail-b…

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Me & My Calvins

1 3⁄4 oz Gin, Hendrick's
3⁄4 oz Elderflower liqueur, St. Germain
1⁄2 oz Crème Yvette
1⁄2 oz Lime juice
1 1⁄2 oz Club soda
1 spl Blue Curaçao
Instructions

Build in an ice filled Collins glass (10 oz), stir and serve

Notes

You can adjust the sweetness (and the wash of your "jeans") by adjusting your curaçao splash

History

Perusing kindred cocktails, I came across the Denim Blue Sour and just decided to do my own take on it. I eliminated the simple syrup & lemon, boosted the lime, altered the violette to yvette, and added some blue to my denim

Picture of Me & My Calvins
Yields Drink
Year
2013
Authenticity
Altered recipe
Creator
Jason Westplate, JT Thomas
Source reference

http://www.kindredcocktails.com/cocktail/denim-blue-sour

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • Gin- sweet, sour
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  • Easy Street — Gin, Elderflower liqueur, Club soda, Lemon juice, Simple syrup, Cucumber, Mint, Lime
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Bitter Old Mule

2 ds Bitters, Angostura Orange
1 1⁄2 oz Spiced Rum, Kraken
1⁄2 oz Ginger liqueur, King's Ginger
2⁄3 oz Ginger beer (Not ginger ale)
1 spl Absinthe, Lucid (as garnish)
1 sli Lemon (as garnish)
Instructions

Buiid in order specified in collins glass over ice, dash absinthe over top, and add a slice of lemon for garnish.

Yields Drink
Authenticity
Your original creation
Creator
Thomas McVeigh, Absinthe Cafe, Ottawa
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Zachary Pearson commented on 7/11/2013:

Moderated this slightly - cleaned up the notes section to avoid line breakage and to clarify instructions.

Burning Ice

1 1⁄2 oz Islay Scotch, Laphroaig 10
3⁄4 oz Pedro Ximénez Sherry
3⁄4 oz Lemon juice
1⁄2 oz Swedish Punsch
1 bsp Absinthe, Kübler
2 ds Peychaud's Bitters
Instructions

Shake with ice and strain into a rocks glass.

History

Originally made with Ardbeg.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Ted Kilpatrick, No. 9 Park, Boston, MA.
Source reference

http://cocktailvirgin.blogspot.com/2012/10/burning-ice.html

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • This is different and great, but maybe a little tangy. Next time I’ll be a bit more conservative with the lemon juice.
  • Complex with a surprising anised smoky finish... Found it weird at first, but finally liked it — ★★★★
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Shawn C commented on 1/24/2024:

Serviceable, certainly acceptable served at a bar, although I wouldn't be inclined to order a second. The lemon (mine are fresh Eureka's from a tree in the backyard) might be a bit more than needed for some, but the acidity balances the very sweet and flavorful character of PX sherry. The substantial level of Laphroaig Islay peat is well matched by the rich sherry and punsch flavors. Absinthe and Peychaud's provide some welcome licorice/anise herbal essence. This is one of those drinks that could be perfect for one person, yet average for another (or even the first person) on any given night.

Modernista

2 oz Scotch
1⁄2 oz Jamaican rum
1⁄2 oz Swedish Punsch
1⁄2 oz Lemon juice
1 t Absinthe
1 twst Lemon peel
2 ds Orange bitters
Instructions

Shake, strain, cocktail glass, twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Ted Haigh
Source reference

http://cocktailchem.blogspot.com/2012/08/classic-cocktail-modernista.ht…

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Aaron A Aaronson

1 1⁄2 oz Irish whiskey, Jameson
3⁄4 oz Walnut Liqueur, Nux Alpina
1⁄4 oz Ginger liqueur, Domaine de Canton
3 dr Bitters, Bittercube Cherry Bark Vanilla
2 dr Bitters, Bittermens Burlesque
1 twst Lemon peel
Instructions

Add whiskey, liqueurs & bitters in a mixing glass with ice; stir till very chilled (30-45), strain and pour into a low ball glass, and garnish with an expressed lemon peel

History

"Stay back! Or the ginger-nut gets it!" ― Simon Skinner, Hot Fuzz

Picture of Aaron A Aaronson
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
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porkpan commented on 9/16/2013:

I'm assuming that 2 drops, not 2 oz, of the Burlesque bitters...that would be quite a drink!

Zachary Pearson commented on 9/16/2013:

Fixed, unless the creator overrules me, but I have a feeling it's 2 drops.

Thanks,

Zachary

Pisco Patio

1 oz Pisco, Cesar Italia
1 oz Aperol
1⁄2 oz Lime juice
3 ds Grapefruit bitters, Fee Brothers
4 oz Tonic water
1 twst Lime peel (the peel of an entire lime)
Instructions

Peel an entire lime and coil it around ice in a highball glass--from top to bottom. In a mixing glass add the remaining ingredients and stir to incorporate. Pour into highball and enjoy

Notes

The thinner and more uniform your twist the better the appearance of your drink

History

I was looking to make a summer fizz/cooler à la an Aperol Spritz; I had lime and tonic and thought the flavor of the three with Pisco would be great

Picture of Pisco Patio
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • Nice alternative to an aperol spritz.
  • ok but lime peel made it way too bitter even though I had very little pith. Have to use a better peeler I guess.
  • Used Pisco Porton (Peru) and expressed a medium length lime peel. A very smooth and satisfying drink, even in December. Rate: 4.5
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Kadia commented on 8/25/2016:

Delicious on a hot summer evening! Didn't have grapefruit bitters; orange bitters worked nicely. Thanks for this recipe!

The Envy of the Birds and the Bees

1 1⁄2 oz Dry vermouth, Vya
3⁄4 oz Gin, Beefeater
1⁄3 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Campari
3 ds Bitters, Bitter Truth Creole
1 ds Bitters, Angostura Orange
Instructions

Stir/strain/up/lemon peel

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Made with Vya whisper dry and Prairie gin
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Old Alhambra

1 1⁄2 oz Islay Scotch, Laphroaig 10
3⁄4 oz Bianco Vermouth, Dolin
1⁄2 oz Sherry, Lustau East India Solera
1⁄4 oz Crème de Cacao
1 twst Grapefruit peel (as garnish)
Instructions

Stir, strain, coupe, garnish.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Leo Robitschek, NoMad Hotel bar, NYC.
Source reference

http://www.tastingtable.com/multipart_element/national/996

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • I don't usually like peated whisky, but perfectly balanced and complexified by the other ingredients, it's not only drinkable but delicious. — ★★★★★
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Fish House Punch (1732)

2 oz Jamaican rum
1 oz Cognac
1⁄4 oz Peach eau de vie
1 oz Lemon juice
1 1⁄2 t Fine sugar
2 oz Water
Instructions

Dissolve sugar in water, mix in liquors and lemon juice, chill, serve with ice.

Notes

Many variations of this recipe exist, some calling for more water and some for less; some substitute black tea. You want a dry peach spirit, ideally one that's been barrel-aged, like the brandies by Dutch's and Peach Street; alternately, Laird's Bonded can be substituted. This recipe makes one individual portion.

Yields Drink
Year
1732
Authenticity
Authentic recipe
Creator
Believed to have been created in Philadelphia’s fishing club, the State in Schuylkill, also known as the "Fish House".
Source reference

http://www.esquire.com/drinks/fish-house-punch-drink-recipe

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