Ricetta Rosa

1 1⁄2 oz Gin, Beefeater 24
3⁄4 oz Aromatized wine, Cocchi Americano Rosa
1⁄4 oz Maraschino Liqueur, Maraska
1 ds Orange bitters, Regans' orange bitters
Instructions

Stir with ice and strain into chilled cocktail glass. Garnish with grapefruit twist.

Picture of Ricetta Rosa
Cynthia Payne 2013
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Cynthia Payne
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Devil's Own

1 oz Gin
1 oz Dry vermouth
1 oz Triple sec, Cointreau
1 ds Bitters, Angostura
Instructions

Stir, strain, up, cocktail glass.

Notes

Sometimes served with lemon twist for garnish.

Yields Drink
Year
before 1937
Authenticity
Authentic recipe
Creator
Colin Symons
Source reference

Café Royal Cocktail Book of 1937 cited in http://12bottlebar.com/2011/10/steve-miner-and-the-devils-own/

Curator rating
Not yet rated
Average rating
3 stars
(8 ratings)
From other users
  • Used Fords gin, and Dolin dry and Dolin blanc vermouth (0.5 oz each), creating a tasty critrus-forward libation. Perhaps dry vermouth only holds back some of the flavors.
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Cointreau Palomita

1 1⁄2 oz Triple sec, Cointreau
1⁄2 oz Lime juice
3 oz Grapefruit juice
2 oz Club soda (to top)
1 twst Grapefruit peel (as garnish)
Instructions

Shake, strain, ice-filled highball glass. Top with soda and garnish.

History

Cointreau promotes this recipe as a riff on the Paloma (a Mexican cocktail traditionally made with Tequila, lime and grapefruit soda). This recipe seems to have been concocted by Cointreau's own mixologists and served at Cointreau's promotional parties since about 2012.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Source reference

Ford Mixology Lab: http://fordmixologylab.com/2013/01/01/an-evening-at-la-maison-cointreau/

Curator rating
Not yet rated
Average rating
4.5 stars
(6 ratings)
From other users
  • Interesting twist on the idea of a Paloma - I made it with less grapefruit and no soda and still very good! — ★★★★★
  • Great brunch cocktail. I like to garnish with half a spent lime shell. — ★★★★★
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Zachary Pearson commented on 9/27/2015:

Curated this per a curation request: Added soda and grapefruit twist, as per the cited link. Thanks,  Zachary.

Hot Toddy

2 oz Scotch
1 t Demerara sugar
2 oz Water (boiling)
1 twst Lemon peel
Instructions

Build in pre-heated Irish Coffee glass, dissolve sugar in boiling water, add remaining ingredients and stir.

Notes

Traditionally made with Scotch, but variations can be made with just about any aged spirit (bourbon, rye, rum, brandy). Dashes of bitters can be added. Other sweeteners, such as honey, can be substituted instead of the sugar.

History

Dave Stolte dates the Hot Toddy to 17th-century Scotland.

Yields Drink
Authenticity
Unknown
Source reference

Dave Stolte's Home Bar Basics: http://www.homebarbasics.com/hot-toddy/

Curator rating
Not yet rated
Average rating
4.5 stars
(10 ratings)
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Ajvan commented on 12/01/2019:

I like to add a half ounce of lemon juice and tablespoon of honey. 

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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