Mezcal Mule

1 1⁄2 oz Mezcal, Del Maguey Vida
1 oz Ginger beer
3⁄4 oz Lime juice
3⁄4 oz Passion fruit puree, Boiron
1⁄2 oz Agave syrup
3 sli Cucumber (plus one for garnish)
Instructions

Muddle cucumber in lime; add all ingredients and shake; double strain into a rocks glass filled with ice; garnish with a piece of candied ginger picked to a slice of cucumber and a pinch of ground chili.

YieldsDrink
Year
2009
Authenticity
Authentic recipe
Creator
Jim Meehan, PDT, NYC.
Source reference

http://www.findeatdrink.com/Index/Drink/Entries/2011/10/28_jim_meehan_r…

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Made this as follows:

1 1/2 oz Sombra
3/4 oz lime juice
1/2 oz BG Reynolds' passion fruit syrup
1/2 oz ginger syrup
2 muddled cuke slices
Splash soda

Beautiful. Earthy, spicy, tart, smoky, flavorful.

Carte Blanche

1 3⁄4 oz Armagnac blanche, Delord
1 oz Aromatized wine, Lillet Blanc
1⁄2 oz Dry vermouth, Dolin
6 Grapes (white)
1 lf Shiso
Instructions

Muddle the grapes and leaf; stir and double strain into a chilled coupe; garnish with three more grapes on a cocktail pick.

YieldsDrink
Year
2011
Authenticity
Authentic recipe
Creator
Edixon Caridad and Jim Meehan, PDT, NYC.
Source reference

http://www.findeatdrink.com/Index/Drink/Entries/2011/10/28_jim_meehan_r…

Curator rating
Not yet rated
Average rating
Not yet rated
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Andorra

1 1⁄2 oz Armagnac blanche
3⁄4 oz Manzanilla sherry, Barbadillo Solear
3⁄4 oz Bianco Vermouth, Dolin
2 ds Orange bitters
1 twst Orange peel (expressed and discarded)
Instructions

Stir, strain, coupe, twist.

YieldsDrink
Year
2012
Authenticity
Authentic recipe
Creator
Dan Greenbaum, The Beagle, NYC.
Source reference

http://tmagazine.blogs.nytimes.com/2012/05/25/case-study-armagnac-in-th…

Curator rating
Not yet rated
Average rating
Not yet rated
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  • Cinquenta Cinquenta — Reposado Tequila, Bianco Vermouth, Celery bitters, Peperoncino
  • Callao — Pisco, Ruby Port, Añejo rum, Bitters, Lemon peel

La guêpe verte

1 2⁄3 oz Tequila, El Jimador (Chile del arbol infused)
2⁄3 oz Lime juice
2⁄3 oz Agave syrup
15 lf Coriander
2 sli Cucumber (1 is for garnish)
Instructions

Muddle lightly cucumber and coriander leaves. Assemble and shake, double strain and serve on ice with a cucumber slice for garnish

Notes

The recipe above is the one than won the cocktail spirits awards 2012.
There's another recipe around that says 3 slices cucumber, 6 coriander leaves.

History

A recipe given by Toby Cecchini to La Candelaria team in Paris, it has become a classic here.

YieldsDrink
Authenticity
Authentic recipe
Creator
Toby Cecchini
Source reference

http://www.barmag.fr/cocktails-de-marques/la-guepe-verte-pique-le-1er-c…

Curator rating
Not yet rated
Average rating
5 stars
(5 ratings)
From other users
  • Had cucumber juice ice instead of muddling, and infused the syrup rather than the spirit. Also out of cilantro. This was outtasite and will be still better with cilantro. — ★★★★★
  • Made with some lemon juice as low on lime and plain tequila and was fine
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The Dalton

2 oz Rye
1⁄2 oz Zirbenz Stone Pine Liqueur
3⁄4 oz Lemon juice
1⁄2 oz Honey syrup (2:1)
1 ds Grapefruit bitters, Bittermens Hopped Grapefruit Bitters
1 twst Grapefruit peel
Instructions

Shake, strain, up, twist.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Refreshing cocktail. I might try reducing lemon juice to .5 to see how that changes the balance.
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Fire and Blood

1 1⁄2 oz Islands Scotch, Talisker
3⁄4 oz Oloroso sherry
1⁄2 oz Amer Picon, Amer Boudreau
1 t Cherry Liqueur, Sangue Morlacco
1 spl Blood Orange Juice
1 twst Blood orange peel (flamed)
1 Cherry, Luxardo
2 dr Cayenne tincture
Instructions

Stir, strain, rock, crown. Serve in a cherry wood-smoked goblet or coupe. Sip in your throne and ponder your mastery over your kingdom.

Fire and Blood with blood orange wheel garnish
YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Conquistador

1 oz Añejo rum
1 oz Tequila
3⁄8 oz Lemon juice
3⁄8 oz Lime juice
3⁄4 oz Simple syrup
2 ds Orange bitters
1 Egg white
Instructions

Dry shake, shake with ice, strain, up.

YieldsDrink
Authenticity
Authentic recipe
Creator
Sam Ross
Source reference

Bartender's Choice app for iOS by Sam Ross.

Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
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Imperial Buck

2 oz Virgin Islands Rum, Cruzan Blackstrap
1⁄2 oz Lime juice
1 oz Pineapple juice
3 oz Ginger beer
Instructions

Shake without ice, pour into Collins with ice, top with ginger beer.

YieldsDrink
Authenticity
Authentic recipe
Creator
Sam Ross, Milk & Honey, NYC.
Source reference

Bartender's Choice app for iOS by Sam Ross.

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Orange Viola

1 1⁄2 oz Gin
3⁄4 oz Campari
1⁄2 oz Passion fruit syrup
1 ds Orange bitters
Instructions

Shake, strain, up, orange twist.

YieldsDrink
Year
2007
Authenticity
Authentic recipe
Creator
Rick Stutz, Kaiser Penguin
Source reference

http://spiritsandcocktails.wordpress.com/2007/09/02/novara-orange-viola/

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
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  • Zanadu — Gin, Dry vermouth, Elderflower liqueur, Campari, Honey syrup

Rafa, you might enjoy my wife's signature cocktail, the Dana Special.

Sounds delicious, if a little sweet. I'll give it a try.

Novara

1 1⁄2 oz Gin, Plymouth
1⁄2 oz Campari
1⁄2 oz Passion fruit syrup
1⁄2 oz Lemon juice
Instructions

Shake, strain, up.

Notes

Boudreau: "The final product looks, smells and tastes like ruby red grapefruit juice. It really is quite remarkable. The Jasmine is another drink which sort of does this, but not to the extent that the Novara does."

YieldsDrink
Year
2007
Authenticity
Authentic recipe
Creator
Jamie Boudreau
Source reference

http://spiritsandcocktails.wordpress.com/2007/09/02/novara-orange-viola/

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • I used Chinola as the passionfruit liqueur and found that the drink was not sweet enough for my taste. I think if I used Chinola again I would add either honey syrup or simple syrup. 1:1 I would probably start with 1/4 oz.
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