More Supreme

1 1⁄2 oz Rhum Agricole, Clément (Select Barrel)
3⁄4 oz Lime juice
1⁄2 oz Cane syrup
1⁄4 oz Campari
1 pn Black pepper (as garnish)
Instructions

Combine ingredients, except Campari, in a mixing vessel and shake with ice, strain into chilled glassware. Slowly pour Campari against the inside edge of the glass. Garnish with black pepper.

Yields Drink
Authenticity
Authentic recipe
Creator
Alec Bales, Ticonderoga Club
Source reference

https://punchdrink.com/recipes/more-supreme/

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Steppin' Out

1 1⁄2 oz Gin, Plymouth
3⁄4 oz Palo Cortado Sherry, Lustau
1⁄2 oz Dry vermouth, Noilly Prat Original Dry
1⁄4 oz Crème de Banane, Tempus Fugit
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, cocktail glass, garnish.

Picture of Steppin' Out
Yields Drink
Year
2024
Authenticity
Unknown
Creator
Todd Brant
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Expedition II

1 1⁄2 oz Aromatized wine, Cocchi Americano
1 1⁄4 oz Swedish Punsch, Kronan
3⁄4 oz Light rum (flavorful but not overproof)
1⁄2 oz Yuzu juice (super juice -- see notes)
1 ds Salt Solution
Instructions

Shake, strain, up.

Notes

https://www.theyuzu.co/products/yuzu-super-juice

Yields Drink
Year
2024
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
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bza commented on 4/29/2024:

That yuzu super juice has changed my life, I'm addicted.

Devil's Own Mistress

1 1⁄2 oz Overproof rum, Plantation O.F.T.D.
3⁄4 oz Sweet vermouth
1⁄4 oz Bénédictine
1⁄4 oz Fernet Branca
1⁄4 oz Crème de Banane
6 dr Absinthe
Instructions

Stir with ice and strain into an old fashioned glass with a large cube.

History

One night, I uncovered a note that I had made on my phone with a riff on the Away Colors that I had thought up. To the rum, Fernet, and banana combination, I added in Benedictine and Punt e Mes and took the rum into overdrive with Planteray's OFTD. The combination did not work as well as planned, but switching the aromatized wine to regular sweet vermouth helped a lot as did adding in a few drops of absinthe to brighten the balance. Since I was already in my phone's notepad, I went to a list of drink names that I had turned up in my reading, and I found the Devil's Own Mistress from Stephanie Schorow's The Combat Zone book that was listed as a nickname for one of the performers, Amy Walker.

Yields Drink
Year
2024
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2024/04/devils-own-mistress.html

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Cornucopia (Claphamcocktails)

1 1⁄2 oz Corn Whiskey, Mellow Corn
3⁄4 oz RinQuinQuin a la Peche
1⁄2 oz Bianco Vermouth
1 bsp Cachaça
1 ds Bitters, Angostura
1 twst Lemon (garnish)
Instructions

Stir with ice, strain into rocks/old-fashioned glass with a large cube. Express lemon peel and garnish.

Notes

The components work well together providing a balanced and complex flavor. Probably my favorite Mellow Corn cocktail so far. (I used Dolin Blanc for the vermouth.)

History

Year of creation and origin are not established in the link. Clapham is a district in London with an array of cocktail bars, so presumably this originated there.

Yields Drink
Authenticity
Authentic recipe
Creator
Edward @Claphamcocktails
Source reference

https://www.distilleries-provence.com/en/blog/cornucopia-by-claphamcock…

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Over the next ridge

1 1⁄2 oz Gin, St. George Terroir
1⁄2 oz Bianco Vermouth, Comoz Blanc
1⁄2 oz Brucato Amaro Chaparral
1⁄2 oz Breckenridge Bitter
1 twst Lemon
Instructions

Stir ingredients with ice, strain into chilled cocktail glass.

Notes

The ingredients and name are references to backpacking and day hiking in the Sierra and foothills. There is always something over the next ridge to draw the trekker onward. The aromas and the surrounding flora change as one ascends.

Likewise, this is a combination of flavors and scents. The gin brings an herbal Douglas fir presence--there is no direct substitute for the gin here, although one could combine Clear Creek Douglas fir eau-de-vie and a dry gin to make a facsimile.

The Chaparral amaro represents an intermediate altitude of spearmint and sub-alpine herbal. The bitter is mild, and somewhat fruity. Comoz strikes a balance between sweet white grape and wormwood bitter.

One could use Dolin blanc for a sweet variation, or a dry vermouth for a moderately drier/perhaps more balanced profile.

Yields Drink
Year
2024
Authenticity
Your original creation
Creator
Shawn C, Fresno, CA
Curator rating
5 stars
Average rating
5 stars
(1 rating)
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Pamplemousse au Poivre

2 oz Mezcal, Banhez
1 oz Pamplemousse Rose, Giffard
1⁄2 oz Pepper liqueur, Marie Brizard Poivre de Sichuan
1⁄2 oz Lemon juice
1 ds Grapefruit bitters
Instructions

Combine all ingredients in a shaker and shake with ice. Strain into a coupe. Garnish rim with grapefruit peel cone filled with pink peppercorns.

Notes

In 2019 Ehrmann provided the following as a substitute for the Marie Brizard Poivre de Sichuan (https://www.marketwatchmag.com/cocktail-pioneer/): Elixir de Poivre cordial--8 oz 120 proof vodka, 1 tablespoon pink peppercorns, ¼ teaspoon Sichuan peppercorns, and ½ teaspoon coriander seed. Macerate 12-24 hours, strain, mix with equal parts 1:1 simple syrup

History

2018 San Francisco World Spirits Competition Cocktail of the Year

Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
H. Joseph Ehrmann of Elixir in San Francisco CA
Source reference

https://www.thrillist.com/amphtml/drink/2018-cocktail-of-the-year-from-…

Curator rating
5 stars
Average rating
4.5 stars
(4 ratings)
From other users
  • Made with Sichuan pepper infused tequila + simple. Very good. Add to menu.
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Shawn C commented on 4/11/2024:

Curated to add the lemon juice to correct the recipe. I would like to try this one, but Marie Brizard Poivre de Sichuan is no longer available. Anyone have a recreation recipe for this ingredient? I figure it will require someone with a bottle to create one.

noksagt commented on 4/12/2024:

Marie Brizard includes it on their website. Is it available in France?

In the book San Francisco Cocktails, the house-made Elixir de Poivre Cordial is:

  • 8 oz Stolen Heart (120 proof) vodka
  • 1 T pink peppercorns
  • 1/4 t Sichuan peppercorns

Steeped at room temperature for 24 hrs and then mixed 1:1 with simple syrup.

Shawn C commented on 4/12/2024:

Thanks for the recipe info. I don't know if the Marie Brizard Sichuan is still available in France. So far I haven't turned up a link for it there. Typically if something is available in only one country/region I can usually turn up a link to it on a shelf somewhere.

I would probably alter the given recipe to at least half the peppercorns being the Sichuan--since the Marie Brizard had that in the name, one would expect them to be at least half the pepper flavor. The 1:1 dilution of the tincture is right to hit 30% ABV to match the Marie Brizard. But half of that being simple syrup might steer too sweet, hard to know without having sampled the original. I might try half simple with half water for a "half simple" syrup dilution since I can always add sugar later. EDIT: Nevermind, found a link to Ehrmann's 2019 replacement, and he did indeed keep the Sichuan pepper quantity low.

Shawn C commented on 4/13/2024:

Searched under the name: "Elixir de Poivre Cordial" and found the following link from 2019 with Ehrmann as the source: https://www.marketwatchmag.com/cocktail-pioneer/ It differs slightly in the addition of coriander-- 8 ounces Stolen Heart Overproof vodka (120 proof), 1 tablespoon pink peppercorns, ¼ teaspoon Sichuan peppercorns, and ½ teaspoon coriander seed. Macerate 12-24 hours, strain, mix with equal parts 1:1 simple syrup.

Makes a person wonder if he had trouble regularly sourcing the Marie Brizard version even then. The serve of the cocktail had also changed to in a glass over crushed ice.

noksagt commented on 4/13/2024:

The flavor of Sichuan peppercorns is much stronger than pink peppercorns. The ratios given are not particularly surprising to me.

Shawn C commented on 4/15/2024:

Curated to include Ehrmann's Elixir de Poivre cordial in the notes. I made the cordial using twice as much szechuan peppercorn as called for. It worked very well in this drink, and if anything I might increase the szechuan pepper again to try to capture some of its numbing essence (which was not apparent in the cocktail.) The cocktail was very good and my wife soon requested another. She is not usually a fan of mezcal drinks, so this was high praise.

Fall Gimlet

2 oz Gin (Bar Hill)
3⁄4 oz Pear liqueur (St. George Spiced Pear Liqueur)
3⁄4 oz Lime cordial (J. Morgenthaler recipe)
1 sli Lime (dehydrated, as garnish)
Instructions

Stir with ice; strain into Nick & Nora glass; garnish with dried lime slice

To make J. Morgenthaler's lime cordial:
-- in a blender, combine: 1) 250g sugar (roughly 8oz/240 ml for those without a scale), 2) the zest of 1-2 small limes (8g), 3) the juice of 1-2 small limes (1.5oz/45ml of lime juice by volume), 4) 25g citric acid
-- blend at medium speed for 30 seconds
-- strain with a fine strainer
-- bottle and refrigerate;

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Old Timer

3⁄4 oz Bourbon (Early Times Bottled-in-Bond, Banana Infused)
3⁄4 oz Jamaican rum, Appleton Estate V/X (Brown-Butter Washed)
3⁄4 oz Sweet vermouth, Cocchi Vermouth di Torino
1⁄3 oz Bénédictine
2 ds Peychaud's Bitters
1 ds Bitters, Angostura
Instructions

Stir; strain; serve in rocks glass with large rock; garnish with a Werther's Original candy.

Banana-infused bourbon:
-- Add 1 well-ripened (ideally, slightly overripe) banana to pint-size Mason jar and fill with bourbon
-- Let bourbon infuse for 1 week, agitating daily
-- Strain with fine mesh strainer
-- Refrigerate (will not keep indefinitely, but mine kept for 6+ weeks without developing any noticeable off flavors)

Brown-butter infused rum:
-- heat butter in saucepan over medium heat (roughly half a stick of butter per pint of rum)
-- heat until butter boils and foams, stirring constantly
-- when butter stops foaming and turns golden brown, remove from heat and let cool
-- pour into a wide-mouthed jar full of rum; cover; shake vigorously
-- place jar in freezer until butter solidifies at the top
-- using spoon/knife, break butter layer and remove (save it for cooking!)
-- pour rum through strainer to remove large solids; then pour through fine filter (e.g., a coffee filter) to remove smaller solids
-- keep refrigerated (should last 6+ weeks)

History

Rum Vieux Carré riff inspired by Harry Chapin's "Cat's in the Cradle"

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Shawn C commented on 4/08/2024:

The author should probably change this to "own creation" rather than "unknown authenticity" unless this is not their own. Adding the year it was first made would be good, as well as anything they are willing to provide about location or region where they made it. Location/name or initials are not required, and keeping a certain degree of anonymity on the net is understandable, but providing a few bits helps if people want to use the cocktail and give credit/attribution later.

Double Barrel Winchester

1 ds Bitters, Angostura
1 oz Gin, Monkey 47
1 oz Gin, Martin Miller's
1⁄2 oz Old Tom Gin
1⁄2 oz Navy strength gin, Perry's Tot Navy Strength
1⁄2 oz Elderflower liqueur, St. Germain
3⁄4 oz Grapefruit juice
3⁄4 oz Lime juice
1⁄2 oz Grenadine
1⁄2 oz Ginger syrup
Instructions

Shake with three ice cubes and strain into a tiki glass with crushed ice. Garnish with pineapple fronds, union jack flag, and grapefruit wheel.

Yields Drink
Authenticity
Authentic recipe
Creator
Brian Miller
Source reference

https://punchdrink.com/recipes/double-barrel-winchester/

Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • I subbed 3/4 gins .. used Ford's Navy Strength, Ransom Old Tom, and Tanq 10 instead of Millers. It was delicious, tiki gin cocktails always surprising and wonderful. Nice balance, high volume.
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