Bajito

3 oz Rum
4 lf Mint
4 lf Basil
5 sli Lime
1 T Sugar
Instructions

Muddle leaves with lime and sugar, add rum, shake, strain into ice-filled rocks glass.

Yields Drink
Year
2004
Authenticity
Authentic recipe
Creator
Excelsior Bar, Boston, MA.
Source reference

http://www.bostonmagazine.com/2006/04/boston-magazine-liquids-summer-co… Bar, Boston,

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Substute 3 tsp monk fruit for sugar
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Quin Quina Crusta

2 oz Bonal Gentiane Quina
1⁄2 oz Peychaud's Bitters
1⁄4 oz Maraschino Liqueur
1⁄2 oz Lemon juice
1 twst Lemon peel (as garnish)
Instructions

Dry shake and pour into a sugar-rimmed, crushed ice-filled cocktail glass. Lemon peel garnish.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Leo Robitschek, Eleven Madison Mark, NYC.
Source reference

http://www.washingtonlife.com/2012/11/21/wine-spirits-bonal-based-cockt…

Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
From other users
  • At first I get predominantly the maraschino, but as I sip more it gets more interesting and delicious
  • perhaps a bit too much lemon, but sugar rim helps. Interesting mix of bitters and amaro/vermouth.
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Caesarea Cocktail

25 oz Gin, Beefeater
8 3⁄8 oz Aperol
5 oz Simple syrup (infused with 15 basil leaves)
12 ? Cucumber
6 spg Basil
10 ? Lemon
Instructions

Peel and slice 10 qucambers. Put in air tight jar, with 5 basil sprigs, gin and aperol for a couple of hours. Taste. Strain. Cut the lemons to cubes, muddle in large bowl. Add liquere, syrup, cucamber juice. Garnish with slices cucambers and basil leaves.

History

Was created for Passover BBQ in Caesarea. Inspired by Jim Meehan's Archangel.

Picture of Caesarea Cocktail
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Gal Karni
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
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Crenshaw

2 oz Bourbon
3⁄4 oz Lemon juice
1⁄2 oz Ginger syrup
1 T Peach preserves (or one slice peach)
1 bsp Honey
2 lf Mint
Instructions

Rub mint along the inside of the serving glass to express the oil and discard. In mixing tin, muddle peach preserves or slice in honey, add other ingredients, shake, double strain, coupe, garnish with a single mint leaf.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Delicious, accessible, complementary flavors.
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Summertime Clothes

1 oz Bison grass vodka
1 oz Reposado Tequila
3⁄4 oz Lime juice
3⁄4 oz Ginger syrup
1 t Strawberry preserves
2 dr Orange flower water
Instructions

Shake, double strain over rocks. If served up, call it a Lion in a Coma.

Strawberry jam.
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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Chilcano de Pisco

2 oz Pisco (Peruvian)
1 T Key lime
3 ds Bitters
4 oz Ginger ale
Instructions

Build in Collins over ice.

Yields Drink
Authenticity
Authentic recipe
Creator
Traditional, Peru.
Source reference

http://www.provechoperu.com/2013/01/peruvian-chilcano-de-pisco-for-chil…

Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Needs key limes. — ★★★★
  • pisco highball
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Martini Sour

2 oz Gin
1 oz Dry vermouth
1 oz Simple syrup (1:1)
1 pn Tartaric acid powder (1 g)
1 pn Wine tannin (scant, optional)
1 twst Lemon peel (or orange)
Instructions

Combine at room temperature, stirring to dissolve acid. Once dissolved, stir with ice and strain into a chilled coupe. Twist and discard an orange or lemon peel.

Notes

Liu: "What I did was increase the pH of the dry vermouth until it got to around the acidity of lemon or lime juice (2.3 ish pH) and then mixed a standard 4:2:1 Daiquiri ratio. I then added simple syrup until the drink tasted more 'neutral' as a result of mutual taste suppression."

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Kevin Liu, Craft Cocktails at Home. Inspired by Stephen Shellenberger, Pomodoro, Brookline, MA.
Source reference

Kevin Liu, Craft Cocktails at Home, 2013.

Curator rating
Not yet rated
Average rating
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Something Fruity, Not Too Strong

1 oz Sparkling white wine
1 oz Grenadine (see note)
1⁄2 oz Elderflower liqueur
1 oz Lemon juice
1 twst Lemon peel
Instructions

Shake without wine, strain into coupe, top with wine, twist and discard peel.

Notes

Kevin Liu's grenadine recipe for this drink: reduce pomegranate juice by half in microwave. Don't add any sugar.

History

Mattias Hagglund's response to Kevin Liu's wife's request for "something fruity" with "not too much alcohol," as recollected and named by Liu and printed in the "Drinks to Convert the Cocktail Novice" chapter of his book.

Yields Drink
Authenticity
Authentic recipe
Creator
Mattias Hagglund, Comfort, Richmond, VA.
Source reference

Kevin Liu's Craft Cocktails at Home, 2013.

Curator rating
Not yet rated
Average rating
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Frank Hinton

2 oz Rye
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Campari
1⁄4 oz Raspberry syrup
1⁄4 oz Passion fruit syrup
1 ds Bitters, Bittermens Xocolatl Mole
1 ds Peychaud's Bitters
1 twst Blood orange peel
Instructions

Stir, strain, rock, twist.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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The Brantley

1 oz Mezcal
1 oz Bourbon
1 t Pedro Ximénez Sherry
1 t Coffee (cold)
1 ds Bitters, Fee Brothers Old Fashion
1 ds Bitters, Angostura
1 rinse Herbal liqueur, Yellow Chartreuse
1 twst Lemon peel
Instructions

Stir, strain, rock, twist.

Notes

A Border Trilogy by way of the Sazerac, named for a South of the Border-by-Old South gentleman of my acquaintance.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • Didn't have fees bitters -bit smokey with coffee and mezcal. Maybe some more PX?
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DrunkLab commented on 3/30/2013:

Don't attempt this with blanco tequila: it's pretty gross. (Learned the hard way.)

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