Dragon's Mouth

1 oz Añejo rum, Bacardi 8
1 oz Bianco Vermouth, Dolin
1⁄2 oz Orange liqueur, Royal Combier
1⁄2 oz Bitters, Angostura
1 twst Grapefruit peel
Instructions

Stir with ice and strain into a glass. Garnish with a grapefruit twist.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Beaker & Flask, Portland, OR.
Source reference

http://cocktailvirgin.blogspot.com/2012/11/dragons-mouth.html

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Made with Don Q anejo and Cointreau. Angostura bitters don't lend much bitterness but their spices dominate. Twist is essential.
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Confederation Bridge

1 1⁄2 oz Rye, Bulleit
1⁄2 oz Cynar
1⁄2 oz Drambuie
1⁄2 oz Bianco Vermouth, Dolin
1 ds Bitters, Angostura
1 twst Orange peel (expressed and discarded)
Instructions

Stir and strain into a cocktail glass. Twist an orange peel over the top and discard the peel.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Backbar, Somerville, MA.
Source reference

http://cocktailvirgin.blogspot.com/2013/01/confederation-bridge.html

Curator rating
Not yet rated
Average rating
4 stars
(23 ratings)
From other users
  • Nice, spicy, pleasant but somewhat forgettable. — ★★★
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DrunkLab commented on 3/25/2013:

Made this this evening after Stew Ellington gave it five stars on his book's Facebook page. I liked it, but not as much as other drinks using the rye/Cynar combo. The honey/anise from the Drambuie is very prominent to my palate, and the Dolin blanc lightens the drink and adds subtle herbal notes to go with the Cynar's, which mostly manifests in the bitter-ish aftertaste. I used Rittenhouse and got a lot of dill; I imagine this would only be increased by the original's Bulleit. Very good cocktail for those who want a lighter but still very flavorful rye drink, but I found myself craving the darker notes of a Little Italy or Black Lodge.

Honky and the Donkey

1 oz Mezcal, Del Maguey Vida
1 oz Amontillado Sherry, Lustau Dry Amontillado
1⁄2 oz Bénédictine
1⁄2 oz Aromatized wine, Cocchi Americano
1 ds Orange bitters, Angostura Orange
Instructions

Stir, strain, rocks

Yields Drink
Authenticity
Authentic recipe
Creator
Misty Kalkofen, Brick and Mortar, Boston
Source reference

Drink and Tell: A Boston Cocktail Book

Curator rating
Not yet rated
Average rating
4 stars
(26 ratings)
From other users
  • Delicious even with two subs (necessity rather than by choice) : Yellow chartreuse for Benedictine Regan's for Fee's
  • Accidentally put drambuie instead of Benedictine so added that too and still pretty good. Tried again with Benedictine and didn't like it as much!
  • Tasty for sure, grape is very present on the sip. Much as I love Cocchi Americano, I suspect something more bitter may better fill this role, or I should use Regan's instead of Fee's for the orange bitters!
  • Sophisticated and well-balanced (Vida held in check).
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Change Up

3⁄4 oz Gin, Hendrick's
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄3 oz Lemon juice
1 ds Campari
Instructions

Srir with ice, strain into chilled cocktail glass, garnish with lemon

Notes

Based on a tailspin.
Found the original too sweet, so added lemon and used a less sweet vermouth

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Super herbally, sweet and sour. Pretty enjoyable.
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  • Cansiglio Bianco Negroni — Gin, Bianco Vermouth, Herbal liqueur, Lemon
Kclawsonstone commented on 8/28/2021:

Made with Hayman's Old Tom Gin to complement the Green Chartreuse. Something a little different to sub in instead of a Negroni.

Divorce Papers

1 1⁄2 oz Gin
1⁄2 oz Aperol
1⁄2 oz Lemon juice
1⁄2 oz Honey syrup
1⁄2 oz Passion fruit puree (Unsweetened.)
Instructions

Shake all ingredients vigorously, and strain into Nick & Nora glass; ungarnished.

Notes

Rich body, with bright flavors of passion fruit, lemon, and juniper. Bittersweet, tart finish of bitter orange, honey and passion fruit.

Picture of Divorce Papers
Divorce Papers 03/23/13 Leonardo Bernardes
Yields Drink
Authenticity
Authentic recipe
Creator
Leo Bernardes
Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • a drink with fresh passion fruit
  • Passion fruit
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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.

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