Hijo de Cuba

2 oz Rum, Havana Club (Añejo 7 Años)
1⁄2 oz Pecan Liqueur, Praline
5 ds Bitters, Bittermens Boston Bittahs
3 ds Bitters, Angostura
Instructions

Shake on ice, strain in vessel of choice.

Notes

A little mild when still cold but as it comes back up to room temperature it opens up quite nicely.

Yields Drink
Authenticity
Your original creation
Creator
Dr. J, 80s Lounge, Pennsylvania
Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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Prescription Swizzle

1 1⁄2 oz Cognac
1⁄2 oz Rye
3⁄4 oz Lemon juice
1⁄2 oz Cane syrup
1⁄4 oz Peach liqueur
5 lf Mint
1⁄4 oz Jamaican rum (as float)
1 spg Mint (as garnish)
Instructions

Lightly press mint leaves at the bottom of a Collins glass and top with crushed ice. Shake other ingredients, strain them over the crushed ice, top with mint sprig and rum float, serve with straw.

Notes

Fresh peach slices work beautifully too.

History

Inspired by: Prescription Julep (of course), Fish House Punch, Roman Punch.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
Similar cocktails
  • Newton's Law (apple butter variation) — Bourbon, Lemon juice, Apple butter, Brown sugar, Water
  • Deck Chair — Bourbon, Brandy, Apricot liqueur, Jamaican rum, Bitters, Lemon juice, Cinnamon syrup, Maraschino cherry
  • Double Fill-Up — Rye, Lemon juice, Simple syrup, Pomegranate molasses, Mint
  • Roanoke — Apple brandy, Amaretto, Cinnamon bitters, Lemon juice, Honey syrup
  • Tequila Sage Smash — Añejo tequila, Lemon, Honey syrup, Sage

Roman Punch

1 oz Cognac
1 oz Jamaican rum
1⁄2 oz Lemon juice
1⁄2 oz Maraschino Liqueur
1 1⁄2 oz Orange juice
1 ds Bitters
Instructions

Combine in highball, fill with crushed ice, swizzle, top with crushed ice, orange slice, and cherry. Serve with straw.

Notes

Might be worth omitting the orange juice?

History

Update of a 19th Century mid-meal palate-freshening punch.

Yields Drink
Year
1800s
Authenticity
Altered recipe
Creator
as served at Milk & Honey and Attaboy, among others.
Source reference

Sam Ross' Bartender's Choice app for iOS.

Curator rating
Not yet rated
Average rating
2 stars
(5 ratings)
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  • Rational Thought — Cognac, Curaçao, Pear eau de vie, Lemon juice, Cinnamon syrup
  • Whoa, Nellie! — Rye, Dark rum, Orange liqueur, Grapefruit juice, Lemon juice, Simple syrup
  • Cotillion — Bourbon, Trinidad rum, Curaçao, Lemon juice, Orange juice, Orange peel
  • Anthony Bello *AKA* The Italian Stallion — Tequila, Orange liqueur, Drambuie, Lemon juice, Lemon peel
  • Ward 8 Tiki — Rye, Orange Curaçao, Apricot liqueur, Bitters, Orange juice, Lemon juice, Cherry, Grenadine, Orange

Bitter Saint

1 1⁄4 oz Aveze
1⁄2 oz Jamaican rum, Wray & Nephew Overproof
1⁄2 oz Lemon juice
1⁄2 oz Allspice Dram, St. Elizabeth
1⁄4 oz Elderflower liqueur, St. Germain
1 Blueberry
Instructions

Muddle, shake, strain, rocks.

History

This is a slight update of my entry into the 2013 Avèze Cocktail Competition. Ratios inspired by Dan's Wedderburn or Bite.

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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  • Christmas in Hell — Branca Menta, Becherovka, Cherry Liqueur, Lemon juice
  • Fireside — Cachaça, Overproof rum, Jägermeister, Pineapple juice, Lemon juice, Pumpkin puree syrup, Sweetened condensed milk, Lime juice
  • Hungarian Like The Wolf — Zwack liqueur, Tequila, Pimm's No. 1 Cup, Bitters, Lemon juice, Agave syrup

Blind Lemon Jefferson

2 oz Bourbon, Knob Creek
3⁄4 oz Lemon juice
3⁄4 oz Honey syrup
2 ds Orange bitters, Regans' orange bitters
Instructions

Shake briefly and strain over 1 large ice cube. Garnish with an orange twist.

History

Part of our "Spirit of Johnson City" drink menu from the launch of our new bar program in the spring of 2012. Named for the Blues artist, Blind Lemon Jefferson, who resided in Johnson City in the early 1920's.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Laura Cloer, The Main Street Pizza Company
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Delightful. I used Rye instead of bourbon because I worried about it being too sweet. It was perfect with rye.
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jaba commented on 5/10/2016:

Delightful. I used Rye instead of bourbon because I worried about it being too sweet. It was perfect with rye.

Fransos commented on 5/11/2016:

Identical to TJ Siegals(Milk&Honey) modern classic, the Gold Rush from 2001, except for the addition of orange bitters and the garnish. 

Victorian Gentleman´s Gimlet

2 oz Gin, Hendrick's
1 oz Lime juice
2⁄3 oz Simple syrup (1:1)
2 sli Cucumber
6 lf Mint
1 spg Mint (slap and twist it to open up!)
Instructions

Muddle Mint and cucumber, add the rest of ingredients. Hard shake, fine-strain into tumbler on ice cubes. Garnish with mint sprig.

Yields Drink
Year
2009
Authenticity
Your original creation
Creator
William Dodoo, Hopper´s Cocktailbar, Frankfurt, Germany
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Tasty as you'd expect, but not transcendent.
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Luke's Punch

1 1⁄2 oz Elderflower liqueur, St. Germain
1 oz Light rum, Plantation 3 Star
1⁄2 oz Blue Curaçao
3⁄4 oz Lime juice
1 1⁄2 oz Pineapple juice
1 oz Club soda
1 twst Lime peel
Instructions

Shake all but club with ice; pour into an ice filled highball glass, top with club, garnish with lime twist

History

This drink falls somewhere between a tiki and a punch, but the bitterness from the curaçao, citrus, and lightness of St Germain still comes through

Picture of Luke's Punch
Yields Drink
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
Similar cocktails
  • Colonel Beach's Plantation Punch — Dark rum, Gold rum, Falernum, Herbal liqueur, Bitters, Ginger beer, Pineapple juice, Lime juice, Pineapple, Mint
  • Apollo's Revival — Gold rum, Falernum, Dark rum, Overproof rum, Triple sec, Maraschino Liqueur, Absinthe, Pineapple juice, Don's Mix, Club soda, Grenadine
  • Chelsea Dove — Gin, Bitters, Pineapple juice, Soda water, Lemon cordial, Pineapple, Salt

Manly Pink Drink

2 oz Midwest Wheat White Whiskey, Koval
3⁄4 oz Dry vermouth, Ransom
1⁄4 oz Crème Yvette
1⁄2 oz Lemon juice
Instructions

Shake with ice; strain into a chilled coupe

Notes

*if you're unable to use Koval, another wheat or barley based white whiskey will work; avoid corn based whiskeys

History

Another brilliant cocktail from Britt Buckley at Buckley's Restaurant & Bar in Milwaukee. The interesting combination of white whiskey and Ransom's vermouth gives the drink a cereal-ie sweetness tempered by the heavy herbal blend. And the Yvette gives it a very, very subtle berry note, and just enough pinkness for name

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Britt Buckley, Buckley's Restaurant & Bar
Source reference

http://buckleysmilwaukee.com/

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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  • Scofflaw 2 — Rye, Dry vermouth, Orange bitters, Lemon juice, Grenadine
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  • Baumé Squad — Bourbon, Red wine, Bitters, Lemon juice, Orange juice, Grenadine, Orange peel
  • Desire — Brandy, Sherry, Lemon juice, Simple syrup
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Frequent Flier

1 1⁄2 oz Rum, St. Teresa
1⁄2 oz Cynar
1⁄2 oz Allspice Dram
1⁄2 oz Lime juice
1 ds Orange bitters
2 oz Ginger beer
Instructions

Shake and strain over ice in Collins glass. Top with ginger beer. Orange twist. Straw.

Yields Drink
Authenticity
Authentic recipe
Creator
Phil MacLeod, Brick and Mortar, Cambridge MA
Source reference

http://cocktailvirgin.blogspot.com/2013/04/1-12-oz-st.html

Curator rating
Not yet rated
Average rating
3.5 stars
(13 ratings)
From other users
  • Balanced but still tastes one note: gingery.
  • Wonderful taste.
  • Good, if unsurprising. Made with Rachel's Ginger Beer (Seattle).
  • Used: Amrut Old Port Rum Montenegro Amaro
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  • Juke Cup — Falernum, Rhum Agricole, Ginger beer, Lime juice, Honey syrup, Cucumber, Pineapple
  • The Lizzie Asher — Pisco, Apricot liqueur, Crème Yvette, Ginger beer, Lemon juice, Egg white
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Bottecchia

1 oz Fernet Branca
1 oz Campari
1 oz Cynar
1 pn Salt
1 twst Grapefruit peel (as garnish)
Instructions

Stir until salt is dissolved.
Add ice and stir again.
Strain into coupe and twist grapefruit over top.

Yields Drink
Authenticity
Authentic recipe
Creator
Kevin Burke, Denver CO
Source reference

http://cocktailvirgin.blogspot.com/2013/05/bottecchia.html

Curator rating
Not yet rated
Average rating
3.5 stars
(16 ratings)
From other users
  • REALLY like it w/ an oz of apple brandy - changed the whole cocktail.
  • 1/7/16: This was pretty tasty (made with lemon peel, didn't have grapefruit), but really the dominant flavor was the Fernet, as expected.
  • Amaro on amaro on amaro. Save this one for after dinner. 3.5★
  • Nice! The Fernet really balances the sweet of the Cynar and accentuates the sweetness of the Campari (it's in there if you look past the bitter). The salt is particularly noticeable in the finish. It's also a lovely color.
  • More accessible than the ingredient list would suggest. But you still have to like Fernet.
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jensck commented on 8/20/2016:

Decent, but the flavors didn't really blend together when made as described. Adding about 30ml of apple brandy brought it together pretty nicely though.

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