Haumea

1⁄2 oz Grapefruit juice
1⁄2 oz Lime juice
1⁄2 oz Demerara Rum, Lemon Hart 151
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Cinnamon syrup
1 ds Peychaud's Bitters
2 oz Cava
1 twst Orange peel
Instructions

Shake all but Cava and orange peel and strain into a Champagne flute. Top with bubbly and drop in twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Blue Dragon, Boston, MA.
Source reference

http://cocktailvirgin.blogspot.com/2013/06/haumea.html

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Williams Fizz

1 oz Pear eau de vie
1 oz Apple brandy, Lairds
3⁄4 oz Lemon juice
3⁄4 oz Simple syrup
1 Egg white
2 oz Club soda
Instructions

Dry shake, shake, strain, top with soda.

Notes

When made with Calvados rather than American apple brandy, Toby calls it a "41 Jane Does."

Yields Drink
Year
2003
Authenticity
Authentic recipe
Creator
Toby Maloney, Milk & Honey, NYC.
Source reference

Bartender's Choice app for iOS by Sam Ross.

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Fizzy, fruity, festive. — ★★★★
  • Great summer drink. Fruity and tart.
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laerm commented on 5/29/2017:

I'm shocked and disappointed I was the first one to rate this: it's friggin' delicious.

Ajvan commented on 12/23/2019:

Festive, elegant, fizzy. Makes me think of a wedding or a snowy day. Likely never would've found it, except my wife was making creme brulee, leaving me with a dozen egg whites. Excellent.

Gordon's Cup

2 oz Gin
6 wdg Lime (half of one lime cut into 6 wedges)
3⁄4 oz Simple syrup
3 sli Cucumber
Instructions

Add all ingredients to shaker, muddle, fill with cracked ice and shake. Dump un-strained into glass.

Notes

A gin and cucumber Caipirinha.

Yields Drink
Year
2005
Authenticity
Authentic recipe
Creator
Sasha Petraske, East Side Company Bar,* NYC, 2005.

*RIP
Source reference

Bartender's Choice app for iOS by Sam Ross

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Add cilantro, jalapeño
  • Summery. Kind of wind up straining with your teeth. — ★★★★
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Indian Summer Cooler

1 1⁄2 oz Bourbon, Buffalo Trace
1 1⁄2 oz Rum, Zacapa 23
1⁄2 oz Ramazzotti
1 t Apple butter
3 ds Bitters, Angostura
4 oz Soda water
Instructions

Stir it all up in an ice-filled glass an enjoy!

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Dreizhen commented on 10/21/2013:

This mix of ingredients sounded fantastic and I had to try it. Sadly, I wasn't blown away. I think there's too much soda water and the Bourbon seems to take over. Admittedly, I used Bulleit and not Buffalo Trace, but I don't think that would make the difference.

I tried it again nixing the soda water and cutting out an ounce of Bourbon and I thought it much improved, at least to my tastes. Lets the Zacapa shine a bit more.

Love the idea of apple butter in the drink. I've been messing around with it lately with pretty good results.

El Jefe commented on 11/22/2013:

Dreizhen,

Thanks for the input! I wanted to make this as a cooler (hence so much soda water). I've made it w/o the soda and everything comes up roses (speaking of which, I've got some Four Roses staring me in the face..). I'll fire another one (or three) up this weekend with different bourbon/rum levels.

La Serena Sour

1 1⁄2 oz Pisco
1⁄2 oz Lime juice
1⁄2 oz Orgeat
1 ? Egg white
1⁄2 oz Dry white wine (float)
Instructions

Add everything but the white wine in a shaker. Dry shake. Wet shake. Fine strain into a chilled sour glass. Float 1/2 oz. Sauv Blanc

Notes

A Chilean twist on a New York Sour.

History

Originally created for Chilean Independence Day. Chilean Pisco and white wine were used. However equally good with a Peruvian Pisco and Sauvignon Blanc.

Yields Drink
Authenticity
Authentic recipe
Creator
Joshua Perez, Booker & Dax, New York City
Source reference

http://www.drinkoftheweek.com/drink_recipes/la-serena-sour/#axzz2WmepeB…

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Made w/ Peruvian Pisco. A nice concept but just not that memorable an experience.
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Christmas in June

2 oz Rum, Kraken
1⁄4 oz Allspice Dram (homemade)
1⁄4 oz Amaretto, Lazzaroni
1⁄8 oz Cherry Liqueur, Cherry Heering
1 ds Bitters, Fee Brothers Old Fashion
Instructions

Chuck it all in your favorite rocks glass and give it a swirl, toss in two regular ice-cubes ... wait ... just a little longer until the cubes are half-gone - sip & savor

Notes

It tastes like the Holidays, but the Caribbean heritage lets it work in the summer - especially if you have the A/C cranked!

History

I wanted a something using Kraken and the allspice dram I whipped up.

Yields Drink
Authenticity
Your original creation
Creator
srivers, the mancave
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Used Kirk and Sweeney 18 year, might retry with a spiced rum.
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Mangeur Pourpre

1 oz Gin, Hendrick's
3⁄4 oz Crème Yvette
1⁄4 oz Ginger liqueur, Domaine de Canton
1⁄4 oz Cucumber syrup (*)
1⁄2 oz Lemon juice
1⁄4 oz Lime juice
1 sli Cucumber
Instructions

Shake with ice, stain and pour into a chilled martini glass. Garnish with a cucumber slice

Notes

*mix 1 part white sugar with 1 part cucumber juice; bring to a simmer, cool & bottle

Picture of Mangeur Pourpre
2011 Kindred Cocktails
Yields Drink
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
From other users
  • Gin- sweet, refreshing, sour
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Red Letters

3⁄4 oz Genever, Bols
3⁄4 oz Maraschino Liqueur, Luxardo
3⁄4 oz Absinthe Rouge, Amerique 1912
3⁄4 oz Lime juice
Instructions

Shake with ice, strain and pour into a chilled martini glass

History

Genever and Red Absinthe provide a mildly sweeter and florally herbal nature in place of the traditional gin and chartreuse "Last Word"

Picture of Red Letters
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Altered recipe
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
From other users
  • Genever- sweet, herbal
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Miseria Cocktail

1 part Sweet vermouth, Carpano Antica Formula
1 part Fernet Branca
3 ds Orange bitters
Instructions

Stir with ice, serve into a chilled rocks glass, garnish with flamed orange zest

Yields Drink
Authenticity
Unknown
Creator
Jamie Boudreau
Source reference

http://and1morefortheroad.blogspot.fr/2012/02/fernet-february-denny-tri…

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Black Scott

2 oz Scotch, Auchentoshan 3 Wood
1 1⁄4 oz Root liqueur, Art in the Age
1⁄2 bsp Grade A dark color and robust taste maple syrup
2 ds Blackstrap Bitters (full dropper)
1 oz Club soda
1 spg Cinnamon stick
Instructions

In a cocktail shaker, add the scotch, root, maple syrup and bitters. Dry shake until well mixed; add ice and shake until chilled, strain and pour into a low ball glass with a king cube. Top off with club soda, and garnish with a cinnamon stick to complete

Notes

There is a considerable amount of spice and sweetness in the nose and finish of this drink, but it still has a smoky body that enhances the wonderful flavor of the Three Wood

History

This is my 2013 cocktail design for the Auchentoshan "The Switch" competition. I framed it around an original cocktail I had done called the Black Rye; I was looking to showcase the sweet woody flavor the scotch has against some spicier and complimentary sweet notes

Picture of Black Scott
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Source reference

http://www.auchentoshanswitch.com/votes/us/22-04-2013/1/black-scott

Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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