Shark

1 1⁄2 oz Nicaraguan Rum, Flor de Caña Extra Dry (brown butter-washed)
3⁄4 oz Lemon juice
1⁄2 oz Jamaican rum, Wray & Nephew Overproof
1⁄2 oz Pineapple juice
1⁄4 oz Hazelnut liqueur, Frangelico
1⁄4 oz Blue Curaçao, Senior Curaçao
1⁄4 oz Cane syrup
1⁄4 oz Heavy cream
1⁄4 T Bitters, Bittermens 'Elemakule Tiki
Instructions

Shake with ice and strain into a chilled rocks glass filled with pebble ice.
Garnish with a lemon wheel and an umbrella.

The Shark at PDT.
Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
John de Bary, PDT, NYC.
Source reference

http://www.shakestir.com/features/id/10/kind-of-blue

Curator rating
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Average rating
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Jaguar Shark

1 1⁄2 oz Nicaraguan Rum, Flor de Caña Extra Dry (brown butter-washed)
1⁄2 oz Cachaça
3⁄4 oz Coconut liqueur, Kalani
1⁄2 oz Orange Curaçao
1⁄2 oz Lemon juice
1⁄2 oz Lime juice
1⁄2 oz Orange juice
8 Boba (tapioca pearls)
4 oz Crushed ice
Instructions

Pulse blend all but boba for 5 seconds; pour un-strained into a tall glass with boba. Garnish with a paper umbrella through a lemon wheel. Serve with a wide straw.

Notes

If aged cachaca cannot be found, unaged cachaca, aged rhum agricole, or Wray & Nephew can be substituted for it; you want something funky but complex. The final drink should resemble the spotted coat of a jaguar (or more closely, a leopard).

History

Descending from PDT's Shark cocktail. Named in tribute to Mr. Steve Zissou.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
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Cubo-Amaro Mule

1 1⁄2 oz Cynar
1 1⁄2 oz Averna
4 dr Bolivar Bitters, Bittercube
5 oz Ginger beer, Gosling's
Instructions

Add Cynar and Amaro to an ice filled tall glass (~16oz). Top with ginger beer, gently stir, and garnish with bitters

Notes

This drink has a wonderful tartness and herbal bitterness that play nicely with the spice and sweet attributed to ginger beers.

History

I had a similar cocktail for the first time at RPM Chicago and loved the really bright flavor profile their Milano Mule had. As an aficionado of Gin based mules I was excited to see a variation that had a real original twist. I wanted to improve the profile of the drink a little bit, and I'm very happy with the results

Yields Drink
Year
2013
Authenticity
Altered recipe
Creator
Jason Westplate, RPM Chicago
Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
From other users
  • Used Woodford Reserve cherry bitters instead, tasted like a bitter cherry coke
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John Collins

2 oz Genever
1⁄2 Lemon (About 3/4 oz of juice)
1⁄4 oz Simple syrup (or powdered sugar)
4 oz Soda water
Instructions

Shake all but soda water, strain over ice in a Collins, top with soda. Alternately, build in glass and give a quick stir.

Notes

A couple dashes of bitters can be a nice addition to this drink. A barspoon of Maraschino is an Improvement.

Yields Drink
Year
1830s
Authenticity
Authentic recipe
Source reference

http://savoystomp.com/2011/05/23/john-collins/

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Use powdered sugar
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  • Violet Fizz — Gin, Crème de Violette, Soda water, Lemon juice, Sugar
  • Spicy Collins — Gin, Aperol, Soda water, Grapefruit juice, Simple syrup, Lime juice, Basil, Ginger

Sabai Sabai

1 1⁄2 oz Mekhong
1 1⁄2 oz Lemon juice
3⁄4 oz Simple syrup
1 pn Thai Basil
1 spl Club soda
1 spg Thai Basil (as garnish)
Instructions

Shake, strain over ice, top with soda, garnish with Thai basil sprig.

Notes

Also known as the Thai Welcome Drink.

Yields Drink
Authenticity
Authentic recipe
Source reference

http://totalbeverage.net/mixology-monday-sabai-sabai-thai-welcome-drink

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Curaçao Punch

1 oz Jamaican rum
2 oz Brandy
1⁄2 oz Lemon juice
1⁄2 oz Curaçao
1⁄2 oz Simple syrup
Instructions

Shake with shaved or crushed ice and garnish with fruits as you see fit. Serve with a straw.

Notes

Another version popularized by Ted Haigh uses 2 oz Curaçao, 1 oz rum, and 1 oz brandy. For best historical accuracy, you can use Smith & Cross Rum, Pierre Ferrand 1840 Cognac, and PF Dry Curaçao.

Yields Drink
Year
1862
Authenticity
Authentic recipe
Source reference

Jerry Thomas, The Bartender's Guide
http://www.classicmixology.com/punches/cura%C3%A7ao_punch/1862

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Made the Ted Haigh variant with the S&C rum and the PF dry curacao. Fantastic drink that really shows off the Smith and Cross at its best.
  • I find a full ounce of S&C can be a bit overwhelming, so I used a 1/2 oz and it worked out well. I have also seen a suggestion to use Coruba for the rum.
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French-American Treaty

1 1⁄2 oz Armagnac
3⁄4 oz Rye
3⁄4 oz Rich simple syrup 2:1
3⁄4 oz Lemon juice
2 ds Grapefruit bitters
1 Egg white
Instructions

Dry shake all the ingredients for 30 seconds until combined. Add ice and shake for at least a minute. Strain and garnish with a lemon peel.

History

Based off the famous Ramos Gin Fizz this I adapted after reading David Wondrich's Imbibe! section on Juleps (Cognac and Rye).

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
El Jefe
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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Twelve Mile Limit

1 oz Light rum
1⁄2 oz Brandy
1⁄2 oz Rye
1⁄2 oz Grenadine
1⁄2 oz Lemon juice
1 twst Lemon zest (as garnish)
Instructions

Shake ingredients with ice and strain into a cocktail glass. Garnish with a lemon twist.

History

May be based on the Twelve Miles Out from the Savoy Cocktail Book.

Yields Drink
Year
1934
Authenticity
Unknown
Creator
Tommy Millard
Source reference

Vintage Spirits and Forgotten Cocktails by Ted Haigh. http://rumdood.com/2010/02/01/twelve-mile-limit/

Curator rating
Not yet rated
Average rating
3.5 stars
(15 ratings)
From other users
  • The rye comes through a lot more than the others but it’s not that interesting of a drink
  • Works surprisingly well. Balanced, but with some complexity.
  • Meh. Reminds me of a Scofflaw like but boozier and less coherent.
  • Similar to a Scofflaw.
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Nola commented on 9/26/2013:

Suggested- El Dorado 3 yr or Montoya Platino

Grand Funk Railroad

1 oz Rum, Smith & Cross
1 oz Cognac (VSOP)
1 oz Bonal Gentiane Quina
1⁄4 oz Peach liqueur, Mathilde
6 dr Bitters, Bittermens (Burlesque)
Instructions

Stir and strain into a cocktail glass. Twist a lemon peel over the top and drop it in.

Picture of Grand Funk Railroad
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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Black Cat

1 oz Mezcal, Del Maguey Chichicapa
1⁄2 oz Old Tom Gin, Hayman's
1⁄2 oz Old Tom Gin, Ransom
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
3⁄4 oz Amontillado Sherry, Lustau Dry Amontillado
1 t Cane syrup
1 twst Grapefruit peel
Instructions

Muddle the grapefruit peel with syrup. Add rest of ingredients and ice, stir, and strain into a coupe glass. Garnish with a fresh grapefruit twist.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Nicholas Jarrett, Brooklyn, NY.
Source reference

beta cocktails, via http://cocktailvirgin.blogspot.com/2011/09/black-cat.html

Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • Split gin between Tom Cat and genever; next time will try w/ a spritz of Green Chartreuse
  • Love this combination...strong, but edgey and complex, smokey...
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