Cuba Libre (Preparado)

1 1⁄2 oz Light rum
1⁄2 oz Gin (London Dry)
3⁄4 oz Lime juice
2 ds Bitters, Angostura
3 oz Cola, Coca Cola (to top)
1 wdg Lime (as garnish)
Instructions

Shake first four ingredients, strain into collins glass with cracked ice, top with cola. Garnish with lime wedge and serve with a straw.

Notes

Cane-sweetened cola is recommended.

History

The original Cuba Libre (simply Rum and Coke) first emerged around 1900 in Havana, Cuba. Dave Stolte reports that Paul Harrington created this spin on the simple classic by adding gin and Angostura bitters at the suggestion of a Venezuelan customer at his bar in California in 1995.

Yields Drink
Year
1995
Authenticity
Authentic recipe
Creator
Paul Harrington, Townhouse Bar & Grill, Emeryville, CA (USA)
Source reference

Dave Stolte's Home Bar Basics: http://www.homebarbasics.com/cuba-libre-preparado/

Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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flickerdart commented on 1/19/2024:

Made with Barbancourt 8 instead of light rum, but phenomenal nonetheless.

Smoke 'n Choke

1 1⁄2 oz Cynar
1 1⁄2 oz Stout, Left Hand Milk Stout
1 oz Scotch
1⁄4 oz Brown sugar coffee syrup
2 ds Chocolate bitters
1 Whole egg (optional)
Instructions

Dry shake (if using egg), shake, strain into a porter or Collins, garnish with a few more drops of chocolate bitters.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
5 stars
(4 ratings)
From other users
  • Nice but feels overworked. Much more complicated than a Cynar Flip but not actually that much better. Might try again with a smokier Scotch (Laphroig?).
  • Excellent. Decadent and delicious. Doesn't need the egg if not in the mood for a flip.
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Would You Artichoke Me? Just A Little?

1 1⁄2 oz Sweet vermouth, Carpano Punt e Mes
3⁄4 oz Cynar
1⁄4 oz Maraschino Liqueur, Luxardo
2 oz Lambrusco
1 sli Orange
Instructions

Build in glass over ice, either a Collins or a wine goblet, finishing with the sparkling wine and dropping in the orange slice. Stir. Sip. Enjoy.

History

Concocted in a game of bartender telephone with Adam Manning of the South Place Hotel in London, who adapted an old drink of mine, the Old Giuseppe, by lengthening it with soda water, but accidentally switched the proportions of Cynar and Punt e Mes. His drink is called "Cynar What I Mean?" In response I took my original name, lengthened it with bubbly, and renamed it, reusing an old name I had kicking around.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
From other users
  • Hannah named it. — ★★★★★
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Mezcal Mule

1 1⁄2 oz Mezcal, Del Maguey Vida
1 oz Ginger beer
3⁄4 oz Lime juice
3⁄4 oz Passion fruit puree, Boiron
1⁄2 oz Agave syrup
3 sli Cucumber (plus one for garnish)
Instructions

Muddle cucumber in lime; add all ingredients and shake; double strain into a rocks glass filled with ice; garnish with a piece of candied ginger picked to a slice of cucumber and a pinch of ground chili.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Jim Meehan, PDT, NYC.
Source reference

http://www.findeatdrink.com/Index/Drink/Entries/2011/10/28_jim_meehan_r…

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • The name doesn't do it justice. I was skeptical of shaking an ounce of ginger beer (it was probably a mistake in the recipe) but it worked great and didn't need any to top it off, although I did anyway. Very refreshing! — ★★★★★
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DrunkLab commented on 9/09/2014:

Made this as follows:

1 1/2 oz Sombra
3/4 oz lime juice
1/2 oz BG Reynolds' passion fruit syrup
1/2 oz ginger syrup
2 muddled cuke slices
Splash soda

Beautiful. Earthy, spicy, tart, smoky, flavorful.

Carte Blanche

1 3⁄4 oz Armagnac blanche, Delord
1 oz Aromatized wine, Lillet Blanc
1⁄2 oz Dry vermouth, Dolin
6 Grapes (white)
1 lf Shiso
Instructions

Muddle the grapes and leaf; stir and double strain into a chilled coupe; garnish with three more grapes on a cocktail pick.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Edixon Caridad and Jim Meehan, PDT, NYC.
Source reference

http://www.findeatdrink.com/Index/Drink/Entries/2011/10/28_jim_meehan_r…

Curator rating
Not yet rated
Average rating
Not yet rated
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Andorra

1 1⁄2 oz Armagnac blanche
3⁄4 oz Manzanilla sherry, Barbadillo Solear
3⁄4 oz Bianco Vermouth, Dolin
2 ds Orange bitters
1 twst Orange peel (expressed and discarded)
Instructions

Stir, strain, coupe, twist.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Dan Greenbaum, The Beagle, NYC.
Source reference

http://tmagazine.blogs.nytimes.com/2012/05/25/case-study-armagnac-in-th…

Curator rating
Not yet rated
Average rating
Not yet rated
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  • Lafayette — Applejack, Byrrh, Dry vermouth, Maraschino Liqueur, Orange bitters
  • Mannish Boy — White whiskey, Aromatized wine, Dry vermouth, Maraschino Liqueur, Bitters
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La guêpe verte

1 2⁄3 oz Tequila, El Jimador (Chile del arbol infused)
2⁄3 oz Lime juice
2⁄3 oz Agave syrup
15 lf Coriander
2 sli Cucumber (1 is for garnish)
Instructions

Muddle lightly cucumber and coriander leaves. Assemble and shake, double strain and serve on ice with a cucumber slice for garnish

Notes

The recipe above is the one than won the cocktail spirits awards 2012.
There's another recipe around that says 3 slices cucumber, 6 coriander leaves.

History

A recipe given by Toby Cecchini to La Candelaria team in Paris, it has become a classic here.

Yields Drink
Authenticity
Authentic recipe
Creator
Toby Cecchini
Source reference

http://www.barmag.fr/cocktails-de-marques/la-guepe-verte-pique-le-1er-c…

Curator rating
Not yet rated
Average rating
5 stars
(5 ratings)
From other users
  • Had cucumber juice ice instead of muddling, and infused the syrup rather than the spirit. Also out of cilantro. This was outtasite and will be still better with cilantro. — ★★★★★
  • Made with some lemon juice as low on lime and plain tequila and was fine
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  • Baby Turtle — Tequila, Campari, Lime juice, Egg white, Grapefruit juice, Cinnamon syrup, Salt Solution, Cinnamon
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The Dalton

2 oz Rye
1⁄2 oz Zirbenz Stone Pine Liqueur
3⁄4 oz Lemon juice
1⁄2 oz Honey syrup (2:1)
1 ds Grapefruit bitters, Bittermens Hopped Grapefruit Bitters
1 twst Grapefruit peel
Instructions

Shake, strain, up, twist.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Refreshing cocktail. I might try reducing lemon juice to .5 to see how that changes the balance.
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Fire and Blood

1 1⁄2 oz Islands Scotch, Talisker
3⁄4 oz Oloroso sherry
1⁄2 oz Amer Picon, Amer Boudreau
1 t Cherry Liqueur, Sangue Morlacco
1 spl Blood Orange Juice
1 twst Blood orange peel (flamed)
1 Cherry, Luxardo
2 dr Cayenne tincture
Instructions

Stir, strain, rock, crown. Serve in a cherry wood-smoked goblet or coupe. Sip in your throne and ponder your mastery over your kingdom.

Fire and Blood with blood orange wheel garnish
Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Conquistador

1 oz Añejo rum
1 oz Tequila
3⁄8 oz Lemon juice
3⁄8 oz Lime juice
3⁄4 oz Simple syrup
2 ds Orange bitters
1 Egg white
Instructions

Dry shake, shake with ice, strain, up.

Yields Drink
Authenticity
Authentic recipe
Creator
Sam Ross
Source reference

Bartender's Choice app for iOS by Sam Ross.

Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
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