Iron Ranger

2 oz Bourbon
3⁄4 oz Lemon juice
1 oz Pineapple juice
1⁄2 oz Falernum
1⁄2 oz Simple syrup
2 ds Bitters, Angostura
1 spg Mint (as garnish)
1 Cinnamon stick (as garnish)
Instructions

Shake; strain over crushed ice in a hurricane glass; garnish.

Notes

Castro suggests 50%+ ABV for the bourbon.

YieldsDrink
Authenticity
Authentic recipe
Creator
Erick Castro, Boilermaker, New York, New York (USA)
Source reference

https://www.bartenderatlarge.com/recipes/2018/3/3/bourbon-tiki-drinks-t…

Curator rating
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Average rating
4 stars
(1 rating)
From other users
  • I love the use of bourbon instead of rum in this tiki-like refresher. Well balanced and bourbon comes through without overpowering.
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Coley Cobbler

2 1⁄4 oz Sweet vermouth
1⁄2 oz Fernet Branca
1⁄4 oz Demerara syrup
2 sli Orange (2 orange wheels for muddling)
1⁄8 oz Gin (As garnish)
2 sli Orange (2 half moon slices as garnish)
Instructions

Muddle the orange wheels, add the rest of the ingredients, shake with ice, and strain into a Collins glass. Fill with crushed ice, add a straw, and garnish with 2 orange half moons and around 1/8 oz juniper-forward gin dripped over the top.

History

While reading Nicola Nice's The Cocktail Parlor: How Women Brought the Cocktail Home book in the section mentioning the Sherry Cobbler, I was inspired to riff on Ada Coleman's Hanky Panky and transform it into a Vermouth Cobbler. Sweet vermouth and Fernet were a duo that worked in my Diddlin' Dora back, and I decided to make this riff an inverse Hanky Panky of sorts and include classic muddled orange wheels in the mix to smooth out the balance. I dubbed the result the Coley Cobbler after Ada's nickname at the Savoy bar.

YieldsDrink
Year
2024
Authenticity
Your original creation
Creator
Frederic Yarm, Somerville, MA
Source reference

https://cocktailvirgin.blogspot.com/2024/06/coley-cobbler.html

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Alechata

1 1⁄4 oz Reposado Tequila
3⁄4 oz Cream
1⁄2 oz Becherovka
1⁄2 oz Simple syrup (rice-infused; see Notes)
1 pn Salt
1 pn Cinnamon (as garnish)
Instructions

Shake, fine-strain, up, garnish.

Notes

Rice syrup: In a blender combine equal parts cooked rice, hot water, and sugar and blend well. Let sit for 10 minutes, then fine strain.

History

Created for the Reddit Original Cocktail Challenge, July 2024: Tequila & cinnamon.
Name comes from the two inspirations: the Alexander cocktail and horchata.

Picture of Alechata
Craig Eliason
YieldsDrink
Year
2024
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Source reference

https://www.reddit.com/r/cocktails/comments/1dskaug/original_cocktail_c…

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Oaxacan Lady

3⁄4 oz Mezcal
3⁄4 oz Bénédictine
3⁄4 oz Amaro Montenegro
3⁄4 oz Lime juice
2 ds Bitters, Bittermens Xocolatl Mole
Instructions

Shake with ice and strain into a coupe glass.

History

After writing up Eastern Standard's Spanish Lady on the blog, I was inspired to riff on it. I felt that the Montenegro aspect was too bright and that perhaps switching from a light bodied rum to smoky mezcal could help balance that. Part of my thinking was that mezcal and Montenegro go amazingly well together in the 50:50 shooter, the M&M. I also swapped the original's lemon juice and Angostura Bitters to lime juice and molé bitters.

YieldsDrink
Year
2024
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2024/07/oaxacan-lady.html

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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Forbidden Fruit (Aisha Sharpe)

1 1⁄2 oz Apple brandy, Lairds Bonded
1 oz Pimm's No. 1 Cup
1⁄2 oz Lemon juice
1 t Simple syrup
2 ds Peychaud's Bitters
2 ds Bitters, Angostura
1 ? Ginger beer (to top)
Instructions

Shake all ingredients except ginger beer with ice. Strain into highball or collins glass with fresh ice. Top with ginger beer. Garnish with lemon wheel.

YieldsDrink
Authenticity
Unknown
Creator
Aisha Sharpe
Source reference

https://www.liquor.com/recipes/forbidden-fruit/

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Pimm's Coupe

1 oz Mezcal
1 oz Pimm's No. 1 Cup
1 1⁄2 oz Lemon juice
3⁄4 oz Simple syrup
Instructions

Shake and strain into coupe. Garnish with lemon twist and fresh or dehydrated strawberry

YieldsDrink
Authenticity
Authentic recipe
Creator
Jon Baxter, The Copper Grouse, Manchester, Vermont, USA
Source reference

https://www.liquor.com/pimms-coupe-cocktail-recipe-5101652

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Nice, crush-able, lower abv sour. Great brunch drink. I might play around with the sweet/sour ratio a bit.
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Hungry Hungry Hipster

2 oz Zwack liqueur
1 oz Orange juice
1⁄2 oz Lemon juice
2 oz Beer, Miller High Life (to top)
1⁄2 sli Orange (as garnish)
Instructions

Shake; strain; ice-filled Collins; garnish.

History

A spin on the "bro-mosa," a mimosa of High Life and OJ.

YieldsDrink
Authenticity
Authentic recipe
Creator
Toby Maloney, Violet Hour, Chicago, Illinois (USA)
Source reference

https://punchdrink.com/recipes/hungry-hungry-hipster/

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Carlisle

1 3⁄4 oz Cognac
3⁄4 oz Dry vermouth, Dolin
1⁄2 oz Drambuie
1 ds Orange bitters, Regans' orange bitters
1 twst Lemon peel
Instructions

Add first four ingredients to a glass, express lemon peel and add along with ice. Stir and strain up without a garnish.

Notes

I use Tesseron's Composition as my house brandy for mixing.

History

Spring 2024 menu

YieldsDrink
Year
2024
Authenticity
Your original creation
Curator rating
Not yet rated
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Boomerang

1 oz Rye
1 oz Swedish Punsch
1 oz Dry vermouth
1 ds Bitters, Angostura (a heavy dash)
1⁄2 bsp Lemon juice (calls for a "dash")
Instructions

Sources say to shake and strain into a cocktail glass, but with the small amount of lemon juice, stirring rather than shaking is fine.

No garnish listed, but a lemon twist works well.

Notes

There is an earlier cocktail named Boomerang, published by Robert Vermiere in 1922 and by Carlo Beltramo in 1924 in Geneva, but it is an entirely different drink (gin, marashchino, dry and sweet vermouth, no Swedish punsch). 1932's The Green Cocktail Book (London) has a similar variation using equal parts gin, dry and sweet vermouth, a dash of Angostura, with no punsch.

In 1936 Frank Meier's Artistry of Mixing Drinks includes a Boomerang with Angostura and equal parts Scotch, dry vermouth, and punsch.

History

This is the most common version of the Boomerang, published in the Savoy Cocktail Book in 1930 and both The Cafe Royale Cocktail Book and UK Bartender's Guide in 1937.

YieldsDrink
Year
1930
Authenticity
Authentic recipe
Source reference

Savoy Cocktail Book, 1930; The Cafe Royale Cocktail Book, 1937.

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Murcian Me

1 1⁄2 oz Gin (Bombay Sapphire Murcian Lemon)
1 oz Pacharan (Zoco)
3⁄4 oz Cassis
2 ds Cranberry bitters
1 pn Salt (Black Volcanic Rock Salt)
Instructions

Shake with ice and strain into a frozen coupe glass.

History

First cocktail using my new bottle of Bombay Murcian Lemon gin.

YieldsDrink
Year
2024
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Didn't have Sapphire's Murcian gin, but from reading reviews, subbed with Sapphire Bombay supplemented by a touch of ground white pepper. (Oddly, the reviews didn't emphasize the lemon peel component and showed less than is in Bombay Sapphire.) I had Atxa Pacharan and Massenez creme de Cassis. The Atxa has a distinctly star anise flavor rather than licorice/anise/fennel note, and that came through in the drink. It was a pleasant combination of currant, star anise, dark plum (sloe) and a slight peppery heat.

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