Bluebeard

5 Blueberry
1⁄2 oz Agave syrup
1 1⁄2 oz Gin
3⁄4 oz Aquavit
3⁄4 oz Pineapple juice
1⁄2 oz Lime juice
1 spg Mint (as garnish)
Instructions

Muddle 5-10 blueberries in agave syrup. Combine ingredients in shaker and shake and strain on ice in a tumbler. Garnish with mint sprig.

Notes

The original recommends a dry shake of ingredients and straining it in glass filled with pebble ice.

History

The Bluebeard cocktail is based on the Blackbeard (in PDT cocktail book) made with blackberries in the place of blueberries and lime in place of lemon juice. The original was created by Daniel Eun.

Yields Drink
Year
2013
Authenticity
Altered recipe
Creator
Matt Greenway, NH
Source reference

PDT cocktail book

Curator rating
5 stars
Average rating
4.5 stars
(11 ratings)
From other users
  • Gorgeous drink. Tasty too!
  • Delicious adaptation!
  • Delicious and surprising.Nice balance.
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Zachary Pearson commented on 7/22/2013:

Moderated this slightly - added blueberries to the recipe from the notes.

Singapore Cricket Club Gin Sling

1 oz Gin
1 oz Cherry Liqueur, Cherry Heering
1 oz Bénédictine
1 oz Lime juice
2 ds Bitters, Angostura
1 oz Water (cold)
Instructions

In an 8 ounce highball glass build over ice and stir until chilled.

History

Two members of the Singapore Cricket Club made their own gin sling upon the refusal of the Club to do so (per a piece in the Singapore Weekly Sun in 1913 which included the recipe.)

Picture of Singapore Cricket Club Gin Sling
©2013 Kindred Cocktails. Photo by Zachary Pearson.
Yields Drink
Year
1913
Authenticity
Authentic recipe
Creator
Singapore Cricket Club members
Source reference

https://imbibemagazine.com/origins-of-the-singapore-sling/

Curator rating
Not yet rated
Average rating
4 stars
(18 ratings)
From other users
  • Sour as made with Tattersall sour cherry. Benefits from a heavy hand with the bitters and a long stir. — ★★★★
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  • Dutchie — Genever, Jamaican rum, Herbal liqueur, Peychaud's Bitters, Lime juice, Club soda, Cane syrup, Mint
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DrunkLab commented on 8/04/2013:

This was nice with San Pellegrino as the cold water.

Stewart commented on 9/29/2015:

I like this but it needs a catchier name.  Maybe something cricket based.  There's already a Leg Before Wicket, what about the Spin Bowler?

mako commented on 12/12/2024:

100+ years later, I fear we are likely stuck with the name.

Shawn C commented on 12/13/2024:

Curated to remove dead link, and to provide a link to the recipe source information in a 2011 Wondrich Imbibe article--most likely what the shortened link was pointing to. The irony is that the cricket club refused to serve a drink that now bears their name. I did some light editing to the creator(s) and history, and changed this to an "authentic" recipe since we have an historical source with the recipe.

Velvet Elvis

3⁄4 c Ice cream (Coffee-flavored)
1 1⁄2 oz Milk (Whole)
2 oz Reposado Tequila
1⁄2 oz Crème Yvette
1⁄2 oz Orgeat (1/4-3/4 oz)
1 pn Nutmeg (as garnish)
Instructions

Blend. Pour into a hurricane glass and garnish with freshly grated nutmeg.

Notes

Consider eliminating, or at least halving, the milk for a thicker and more glorious texture.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Kevin Burke, Colt & Grey, Denver, CO
Source reference

http://imbibemagazine.com/Velvet-Elvis-Recipe

Curator rating
Not yet rated
Average rating
Not yet rated
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Robinson's Request

2 oz Vodka (cardamom & mace infused)
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Licor 43
3⁄4 oz Lemon juice
2 ds Orange bitters, Regans' orange bitters
1 ds Peach bitters, Fee Brothers Peach
Instructions

Shake, strain, up.

Notes

Vodka infusion: 1 gram each of whole cardamom and dried mace flowers per 2 oz vodka. Quick-infuse in an iSi or other cream whipper: charge with N2O, shake for 30 seconds, let rest for 30 seconds, release gas & strain.

History

Recently purchased both a cream whipper and dried mace flowers. This is the result.

Yields Drink
Authenticity
Your original creation
Creator
Christopher Bevins
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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Salzburg Cocktail

1 oz Zirbenz Stone Pine Liqueur
1 oz Gin
1⁄4 oz Simple syrup
1 twst Lemon peel (as garnish)
Instructions

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

Yields Drink
Year
2006
Authenticity
Authentic recipe
Source reference

http://online.wsj.com/article/SB114444040155220358.html

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Doesn’t need the sugar syrup — ★★★
  • Tastes like the forest. A fantastic introduction to Zirbenz!
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Spice Trade (Ran Duan)

1 oz Genever, Bols Barrel Aged
1 oz Guatemalan rum, Zacapa 23
1⁄2 oz Bonal Gentiane Quina
1⁄2 oz Pedro Ximénez Sherry, Lustau
2 ds Bitters, Bittermens 'Elemakule Tiki
1 twst Orange peel
Instructions

Stir, strain, coupe, garnish with a cherry and an orange twist.

Notes

Was recommended to me with "Definitely good for slow sipping while one types unwanted messages to virtual strangers on the internet."

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Ran Duan, Sichuan Garden II, Boston, MA.
Source reference

http://cocktailvirgin.blogspot.com/2012/12/spice-trade.html

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Don’t really taste the genever that much, mostly tiki bitters. 12/2020 update. Did with Deerhammer gin. Good. Lea gave it a 3.5, would drink again. — ★★★★
  • Fine - kind of tastes like a coffee cake. Pleasant, but I expected more interest with the diverse and interesting ingredients.
  • made with Dale degroff's allspice bitters. Would like to try with the tiki bitters sometime.
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Sea of Cortez

1 1⁄2 oz Blanco tequila
1 oz Lime juice
3⁄4 oz Cassis
1⁄4 oz Triple sec, Cointreau
1 sli Lime (as garnish)
Instructions

Shake, strain, up, garnish with a lime wheel.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Beachbum Berry?
Source reference

http://summitsips.com/2013/05/sea-of-cortez/

Curator rating
Not yet rated
Average rating
4 stars
(23 ratings)
From other users
  • This is delicious!!
  • Refreshing. Used home-made cassis. Upped the Cointreau a barspoon.
  • A tad tart and tequila forward at these ratios. Good but consider adjusting for wider appeal. Try next with 1/2oz simple instead of the cointreau.
  • Maybe because it's so close to a margarita, I'm tempted to try a little saline in there next time. — ★★★★
  • 2 oz/1oz/.5/.5. Will try reg way next time. Casis a bit old.
  • Very tasty. Just needs a beach.
  • This is an excellent, refreshing cocktail.
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shadowkirby commented on 7/27/2025:

Was sure it was going to be too sweet, but was actually really good!

Depression Glass

1 oz Gin, Death's Door
1 oz Light rum, Plantation 3 Star
1 oz Elderflower liqueur, St. Germain
1 oz Ginger liqueur, Domaine de Canton
1 oz Triple sec, Combier L'Original Liqueur D'Orange
1 1⁄2 oz Lemon juice
1 1⁄2 oz Tonic water
1 wdg Lemon
Instructions

Mix all in an ice filled highball glass, stir, garnish with a lemon wedge and enjoy.

History

Named for the highball/goblet, amber depression glass we needed to fill with a new cocktail!

Picture of Depression Glass
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • Made without the orange bitters and it was still great
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flickerdart commented on 2/26/2021:

Make a gin sour and save yourself a lot of money. 

Hendrick's Mule (JMW's)

1 1⁄2 oz Gin, Hendrick's (be as heavy as you like)
1⁄2 oz Lime juice
6 oz Ginger beer, Gosling's
2 sli Cucumber
Instructions

Muddle 1 cucumber slice with the gin and lime, and strain into an ice filled copper mule mug. Top with ginger beer, and garnish with a new cucumber slice

Notes

The copper mule mug is not only for presentation, but it keeps the drink extra cold. You can use a 16 oz pint glass as well

History

A simple variation of the many gin twists (including Hendrick's own) of the Moscow Mule

Picture of Hendrick's Mule (JMW's)
2011 Kindred Cocktails
Yields Drink
Year
2011
Authenticity
Altered recipe
Creator
Jason Westplate, John G. Martin of G.F. Heublein Brothers, Inc.
Source reference

http://www.kindredcocktails.com/cocktail/moscow-mule

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Great feature for Hendriks - shines through without overpowering. Used 1/4 lime and 1/4 lemon, 2+ oz gin and dash of celery bitters cuz why not?
  • Tasty as you'd expect, but a little "thin." — ★★★
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Pantone

1 1⁄2 oz Bourbon, Four Roses
1 oz Lemon juice
1⁄2 oz Triple sec, Combier L'Original Liqueur D'Orange
1⁄2 oz Kummel
1⁄2 oz Ginger syrup
3⁄4 oz Beet juice
10 dr Salt Solution
Instructions

Shake vigorously with ice, double strain into coupe, garnish with orange peel

Pantone, Trick Dog (San Francisco, CA)
Yields Drink
Authenticity
Authentic recipe
Creator
Trick Dog, San Francisco, CA
Curator rating
Not yet rated
Average rating
5 stars
(6 ratings)
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jensck commented on 1/13/2024:

My notes after making this a few times:

  • This drink needs a strong, zippy ginger syrup or it ends up a little flat. Liber & Co worked great
  • Clement Creole Schrubb's spices helped flesh out the drink better than the candied orange of Combier
  • The beet flavor is better balanced at 20ml instead of 25ml
  • A dash of Bitterman's Hellfire habanero shrub played nicely with the ginger to offset the beets
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