King James

1 oz Rum
1 oz Brandy
3⁄4 oz Sweet vermouth
1⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao
2 ds Maraschino Liqueur
2 ds Bitters, Angostura
1 twst Orange peel (garnish)
Instructions

Stir, strain, coupe, garnish

History

Variation on an East India Cocktail

Yields Drink
Year
2020
Authenticity
Authentic recipe
Creator
Tobin Shea, Redbird, Los Angeles
Source reference

https://imbibemagazine.com/recipe/tobin-shea-king-james

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Made with Hamilton Jamaican Blonde. Dryer than I expected; maybe my maraschino dashes were too timid.
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noksagt commented on 4/10/2026:

Dont know what rum they used, but OFTD is great here.

Shawn C commented on 4/16/2026:

This one will very much depend on the bottles selected for the generic categories. The particular rum flavor is likely to dominate unless it is a light white rum. I chose Scarlet Ibis Trinidad rum which packs punch with a pleasant mature hogo. I used an inexpensive E&J Grand Blue brandy (which I mostly employ for cooking) and Cointreau along with Cocchi di Torino. Others have used Dry Curacao, and I suspect that would be a better choice to slightly reduce sweetness. The scant 1/2 barspoon of maraschino gently nudges forward on the nose and sip with a slightly cinnamon cherry pit essence, adding complexity to an already expansive profile.

The Bishops Regret

1 oz Gin, Luxardo
1⁄2 oz Coca Leaf Liqueur, Agwa de Bolivia
1⁄2 oz Genepy, Alpe Genepy Herbetet
1⁄2 oz Amaro, See the Elephant Amaro
1⁄4 oz Fernet, Letherbee
1⁄4 oz Crème de Cacao, Marie Brizard
Instructions

Assemble all ingredients in a shaker add ice , shake, strain into a coupe glass. For a fuller experience stir with a large cube and strain

Notes

I tried many different gins. The best IMO is london dry, any modern crisp clean gin will also work well, Spicy gins, e.g. OPIHR work nicely too. However floral e.g. Hendricks Flora Adora do not, IMO. This isnt a bitter drink and the creme de cacao is added to smoth it out but can be omitted if desired. if it is too bitter I suggest subing in a softer fernet, e.g. Darma or Jelinek. In this recipe I use a half ounce of See The Elephant, an arugula-based (rucola) amari, from the Cilento coast. it is a modern "farm-to-bottle" amaro , offering a more balanced, sweeter profile with notes of caramel and pepper spice. A related amaro, Ischia Rucolino is a traditional, intense digestif from the island of Ischia (Naples) with notes of citrus and bitter herbs. If this is used as a substitute for See The Elephant adjust the portion to 1/16 oz

History

I wanted to do something with agwa de boliva that I resurrected from the back of my cabinet. The base of the drink came to me at work and I jotted it down on a Post-It. I have been tinkering and building it out for about a Month. Oh and I tried creme de banane for the cacao.. it does not work it overpowers the rest

Yields Drink
Year
2026
Authenticity
Your original creation
Creator
shawn thomas
Curator rating
Not yet rated
Average rating
Not yet rated
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Young and Foolish

1 oz Vodka
3⁄4 oz Pineau des Charentes (or ratafia de champagne)
3⁄4 oz Aperol
1⁄2 oz Dry vermouth
1⁄2 oz Pear liqueur, St. George
2 ds Grapefruit bitters
1 twst Lemon peel (discarded)
Instructions

Stir, strain, cocktail glass, express peel then discard.

Picture of Young and Foolish
Yields Drink
Year
2026
Authenticity
Your original creation
Creator
Todd Brant
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Blood, Smoke and Sand — Sotol, Cherry Liqueur, Sweet vermouth, Orange juice
  • Concoction — Pisco, Aperol, Sake, Orange bitters, Orange juice, Sherry vinegar
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Dead Man's Party

1 oz Cognac
1 oz Mezcal
1⁄2 oz Amaro, Cappelletti Sfumato Rabarbaro (Or sub another rabarbaro like Zucca)
1⁄2 oz Aperol
2 ds Bitters, Bittermens Xocolatl Mole
1 twst Grapefruit peel (As garnish)
Instructions

Stir with ice, strain into an old fashioned glass, and garnish with a grapefruit twist.

History

Recently, I was reminded of the Veneto Negroni with Aperol and Sfumato as the bitter liqueur element and was inspired to tinker. Originally, I tried a 3:1 mix of rye whiskey to mezcal, but it was a bit thin. Instead, I went with an equal split of Cognac and mezcal that worked well in the 1910 Cocktail. For a name, I dubbed it after a song from Oingo Boingo, the Dead Man's Party, that I had on a mix I made to play at Drink (the now shuttered bar in Boston) which I had just listened to.

Yields Drink
Year
2026
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2026/04/dead-mans-party.html

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Fade to Black

1 1⁄2 oz Blended Scotch
1⁄2 oz Islay Scotch, Laphroaig 10
1⁄2 oz Coffee liqueur
1⁄2 oz Walnut Liqueur
1⁄4 oz Herbal liqueur, Green Chartreuse
2 ds Bitters, Bittermens Xocolatl Mole
1 Brandied cherry (as garnish)
Instructions

Stir, strain, cocktail glass, garnish.

Picture of Fade to Black
Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Todd Brant
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • From the ingredients you might think this would be a big, black, bitter beast of a drink. And you wouldn't be wrong! Tasty, though.
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It's Always Sunny in Kembleford

2 oz Gin
1⁄2 oz Amaretto
1⁄2 oz Lemon juice
1⁄2 oz Orange juice
2 ds Peach bitters
1⁄2 oz Campari (to float)
1 twst Orange peel (as garnish)
Instructions

Shake, strain, cocktail glass, float, garnish.

Picture of It's Always Sunny in Kembleford
Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Todd Brant
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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That Old Feeling

1 1⁄2 oz Apple brandy, Lairds Bonded
3⁄4 oz Grapefruit juice
1⁄4 oz Simple syrup (apple cider)
1⁄4 oz Grenadine
2 ds Bitters, Fee Brothers Black Walnut
1 Nutmeg (as garnish)
Instructions

Shake, strain, rock, garnish.

Notes

To make apple cider syrup, simmer 1/2 cup apple cider and 1/2 cup cane sugar until sugar dissolves. Remove from heat, add 1/4 cup brown sugar, 2 cinnamon sticks, 2 star anise pods, 1 tbsp allspice berries, and 1 tsp whole cloves then steep for an hour. Strain into a bottle then refrigerate.

Picture of That Old Feeling
Yields Drink
Year
2026
Authenticity
Your original creation
Creator
Todd Brant
Curator rating
Not yet rated
Average rating
Not yet rated
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Deep Dive

1 1⁄4 oz Aquavit
3⁄4 oz Sweet vermouth
1⁄2 oz Crème de Banane
1⁄4 oz Jägermeister
1⁄4 oz Herbal liqueur, Jeppson's Malort
1 twst Orange peel (as garnish)
Instructions

Build, rock, stir, garnish.

Picture of Deep Dive
Yields Drink
Year
2026
Authenticity
Your original creation
Creator
Todd Brant
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Dancing in the Moonlight

1 1⁄2 oz Shochu
3⁄4 oz Amaro, Amaro di Angostura
3⁄4 oz Dry vermouth
2 ds Peychaud's Bitters
1 Brandied cherry
Instructions

Stir, strain, cocktail glass, garnish.

Picture of Dancing in the Moonlight
Yields Drink
Year
2026
Authenticity
Your original creation
Creator
Todd Brant
Curator rating
Not yet rated
Average rating
Not yet rated
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Rocket Science

11 lf Arugula (baby arugula, 1 as garnish)
3⁄4 oz Honey syrup
2 oz Gin (olive oil and mozzarella washed, see Notes)
3⁄4 oz Lemon juice
Instructions

Muddle a handful of arugula leaves in honey syrup in shaker. Add gin, lemon, and ice and shake. Double strain over a rock, and garnish with arugula.

Notes

Olive-mozzarella washed gin: Chop up 50g fresh mozzarella and combine with 1 oz. olive oil and 4 oz. gin. Sous vide at 140F for a couple of hours. Freeze overnight. Fine strain.

History

A riff on the Roquette, fed by a favorite NY Times recipe for "Green and White Pizza."

Picture of Rocket Science
Yields Drink
Year
2026
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Source reference

https://kindredcocktails.com/cocktail/roquette https://cooking.nytimes.com/recipes/1016233-green-and-white-pizza

Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Nutty, pineapple, creamsicle, green.
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