Satsuma Margarita

2 oz Tequila
2 oz Satsuma juice
2 oz Lime juice
1⁄2 oz Triple sec
1⁄2 oz Agave syrup
Instructions

Juice the satsumas and limes. Shake everything over cracked ice. Pour into salted rim glass.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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The Last Mechanical Art

3⁄4 oz Mezcal, Del Maguey Chichicapa
3⁄4 oz Cynar
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
3⁄4 oz Campari
1 twst Orange peel (as garnish)
Instructions

Stir with ice and strain into a coupe glass. Garnish with an orange twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Maksym Pazuniak
Source reference

beta cocktails

Curator rating
Not yet rated
Average rating
4.5 stars
(49 ratings)
From other users
  • One of the best cocktails of all time. Mezcal choice matters with this one. — ★★★★★
  • It's basically a Rosita (itself just a Mezcal Nergoni) with a little more bitter.
  • Smokey, sweet, bitter all mellow each other out.
  • Similar to Wander Back, but stronger
  • Delicious. Really get the sweet, bitter and smoky all together.
  • yet to try
  • don't overdo the orange peel and it's a 5
  • The punched up bitterness ably counters the sweet.
  • Kind of tastes like you are drinking smoked orange peel, I think I would call it: scorched venus.
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markchristenson commented on 2/03/2017:

This fires on all cylinders for me--a great mix of smokey, sweet, bitter, and spirit-y.  The orange peel garnish adds a great sensation on the nose that combines well with the actual drinking.

Meet Me at the Altar

1 1⁄4 oz Genever, Bols (lavender infused)
2⁄3 oz Aromatized wine, Cocchi Americano Rosa
1⁄4 oz Aperol
1 ds Bitters, Fee Brothers Orange
Instructions

Stir with ice fit for company and strain into a worthy drinking vessel.
I use a 4.5 oz coupe

Notes

Interesting spicy cinnamon like finish. The cocci rose has a very persistant character. Would make a nice bottled cocktail, or carbonated... Hmm.

History

Made for a friend whle they were a guest at the bar, originally with a local bilberry infused gin...

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
myself
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Shawn C commented on 4/23/2024:

Curated to Cocchi Americano Rosa so that typo "Cocci americano rose" can be deleted.

Dank Back

1 1⁄2 oz Blanco tequila
3⁄4 oz Aperol
1⁄4 oz Falernum, Velvet Falernum
Instructions

Stir. Strain. Nick and Nora glass. Express oils of an orange peel.

Picture of Dank Back
Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • I like the simplicity, but felt it too sweet so I took all 3 suggestions and added 1/4 oz tequila, splash of campari and lemon twist. Much better, though not quite as simple.
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  • Windward and Leeward — Rum, Triple sec, Cynar, Orange bitters, Bitters, Ginger liqueur, Coffee liqueur, Bourbon
  • Redrum — Navy strength rum, Campari, Cherry Liqueur, Orange liqueur, Lime zest
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MOJO1229 commented on 7/19/2016:

This drink was posted 3 years ago, without a user's comment or rating. I looked at the ingredients, and I thought they should blend together well enough to produce a cocktail that some might find pleasing on a hot, summer day. So... here's the result! The tequila taste is there, but the Aperol rides along with it, blending nicely. As expected the Aperal brings a sweetness to the drink--for those liking a less sweet drink, I suggest using a "fat" 11/2 oz of tequila, or a combination of Aperol and Campari to the drinker's taste. Another option, which often softens the sweetness without making any other change, is to use a lemon twist, instead of the orange garnish. In summary, the Dank Back is a nice, tasty, somewhat sweet tequila drink that will do as a before or after dinner drink, or just a nice pleasant drink on one of those hazey, crazy summer afternoon.

Amer mon Amour

1 oz Aveze
1 oz Aromatized wine, Lillet Blanc
1 oz Grapefruit juice
1⁄2 oz Lime juice
1⁄2 oz Simple syrup (1:1)
2 ds Orange flower water
4 oz Sparkling water (to top)
1 wdg Lime
1 ? Cherry
Instructions

Combine in tin. Shake with small piece of cracked ice. Strain over spear cube in collins glass. Top with Perrier or Club Soda. Garnish with a horse-neck grapefruit twist.

Notes

Finalist in the AVÈZE First Annual Day Drinking Cocktail Competition.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Joshua Perez, Middle Branch, NYC
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • muddled the lime wedge and cherry — ★★★★
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Zachary Pearson commented on 6/02/2013:

Curated this slightly. Added the sparkling water called for in the instructions, and estimated an amount (assuming a 10 oz Collins glass).

Zachary Pearson commented on 6/02/2013:

Yeah, that would make things easier, but I think the reasoning is that people's glasses are different. Using 4 oz to top a 10 oz Collins is one thing. Making it in a pint glass and topping this with 10 oz of soda is going to be a different drink.

Thanks,

Zach

Rhymer Reason

1 1⁄2 oz Light rum, Plantation 3 Star
1 oz Raspberry Limoncello, CelloVia
1⁄4 oz Ginger liqueur, Domaine de Canton
3⁄4 oz Lemon juice
2 dr Lemon Tree Bitters, Bittercube
1 oz Cava
6 ? Raspberry
Instructions

Add liquors, bitters, 4 raspberries & lemon juice in an ice filled shaker, and shake until well chilled. Strain into a martini glass, float cava, and add raspberries

History

CelloVia is a year old company from Chicago that's producing a really great selection of micro-batch Limoncellos that embrace the varietal characteristics of the fruit. I knew as soon as I tasted their raspberry limoncello it had to be mixed with ginger and rum

Picture of Rhymer Reason
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Gladstone

1 1⁄2 oz Rye, Rittenhouse
1 T Aquavit, Aalborg (or kümmel)
1 t Maraschino Liqueur, Luxardo
1 t Gomme syrup (or simple syrup)
2 ds Absinthe
1 ds Jamaican rum, Appleton V/X
1 ds Bitters, Boker's (or Angostura)
Instructions

Stir with ice in a cocktail shaker and strain into a chilled coupe glass.

History

William emigrated from Hamburg, in 1869, to Chicago. Surviving the Great Chicago Fire, William found himself, in 1873, heading a team of 16-bartenders at the Tivoli Gardens, one of the city’s growing number of “concert saloons”.

William moved to New York, in 1884, where he presided over the Bridge Saloon. (This may have been its name or simply a geographic moniker, as it was at the Manhattan end of the Brooklyn Bridge and was pulled down a few years later to make way for bridge approaches.)

Schmidt took his first holiday since his arrival in the US, in 1889, to visit his elderly parents in Hamburg. Upon his return, he went independent, taking on a business partner and opening a place on Broadway near Park Row. When his partner died shortly after, William sold his establishment and stayed on as bartender through several years and several owners. Eventually the establishment was moved to 58 Dey Street, —a site that is precisely at the heart of Ground Zero today. Schmidt died in 1905.

Gladstone
30 May 2013, B.J. Graham
Yields Drink
Year
1891
Authenticity
Altered recipe
Creator
by William Schmidt, c 1891.
Source reference

Schmidt, William, "The Flowing Bowl, What and When to Drink", Charles L. Webster & Co., New York, 1892

Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • Agree with other commenter "moderately interesting."
  • Sophisticated and moderately interesting. Go light on absinthe.
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Shawn C commented on 4/30/2023:

Not bad for an 1890's cocktail. I used the original recipe that called for kummel and went very light on the various components other than rye: 1/2 tsp each Combier kummel, maraschino, Pernod Absinthe, Jamaican Rum, and a full tsp of gomme syrup, 2 dashes Boker's. The kummel and absinthe worked unexpected well together/played well off each other in these small quantities.

Quartermaster

1⁄2 oz Fernet Branca
1⁄2 oz Bénédictine
1⁄2 oz Aperol
1⁄2 oz Dry vermouth, Martini & Rossi
5 dr Bitters, Bittermens Burlesque
1 sli Lemon peel
Instructions

Add liquors and bitters to an ice filled shaker, shake till cold, strain and pour into a chilled martini glass. Express the lemon peel and drop in

Notes

Make sure you express as much lemon oil from the peel as you can; rimming the glass is optional

History

This started out as a 4 X 1/4 digestif that I enjoyed enough to double and serve up.

Picture of Quartermaster
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
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Jasmine Teatotaler

2 1⁄2 oz Jasmine Liqueur, Koval
1 1⁄4 oz Rhubarb Shrub (*homemade)
5 ds Orange bitters, Angostura Orange
6 oz Club soda
1 wdg Lemon (garnish)
Instructions

In a quart mason jar (or pint glass) full of ice, add liqueur, shrub & bitters. Top off with soda, stir, garnish, and serve

Notes

*for any cold-process shrub: mix equal parts fruit/peel/herb with sugar and apple cider/red wine vinegar; let stand in a mason jar at room temp for 2 days, strain and re-jar; refrigerate for two weeks and keep for 6 months +

History

A lot of floral liqueurs work great in tea-less summer time "sweet teas", and the combination of jasmine and rhubarb is great. I was also looking to find a good use for a homemade rhubarb shrub that was light.

Picture of Jasmine Teatotaler
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
Similar cocktails
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Italian Pirate

1 1⁄2 oz Falernum (Homemade, heavily spiced, rum base)
3⁄4 oz Lime juice
3⁄4 oz Fernet Branca
Notes

Can adjust proportions to suit.

History

Inspired by rum-lime-fernet combos, and some homemade Falernum that turned out well.

Yields Drink
Authenticity
Your original creation
Creator
Amy, B.C., Canada
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
Similar cocktails
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Sperans commented on 9/25/2021:

I used 1oz fernet and it turns out perfect if you want a bit more fernet bitternes to counter the sweetness of falernum (I used Bitter Truth’s Golden Falernum)

10/10

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