Cassisour

1 oz Cassis, Giffard
1 oz Gin, G'Vine Floraison
3⁄4 oz Lemon juice
1⁄4 oz Vanilla syrup
1⁄4 oz Coffee liqueur (The Seventh sense coffee liqueur)
1 t Coffee liqueur, Galliano Ristretto
3⁄4 oz Aquafaba
Instructions

Combine all ingredients in a shaker, shake with intent, double strain, finito. Dry shake is optional but why?

Notes

Augmenting the dominant coffee notes while keeping the spirit base in check using a mellow gin. Be sure to use the specified ingredients: not responsible for the outcome of any other combo....

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Eran Shifferman, Pure gold bar, Bonn
Curator rating
Not yet rated
Average rating
Not yet rated
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Devil's Staircase

1 1⁄2 oz Apple brandy (Such as Laird's Bonded)
1⁄2 oz Mezcal
3⁄4 oz Averna
1⁄4 oz Curaçao (Such as Pierre Ferrand Dry)
1 ds Bitters, Angostura
1 ds Peychaud's Bitters
Instructions

Stir with ice and strain into an old fashioned glass.

History

After making the Crooklyn from the Franklin Mortgage & Investment Co. and noting that it was rather similar to Cure's Black & Bluegrass, I decided to put my own spin on the 3:1 Averna to curaçao with Angostura and Peychaud's Bitters Black Manhattan template. Here, I utilized an apple brandy and mezcal split, and I dubbed it the Devil's Staircase after an IPA on tap at Widowmaker Brewing when I went there several months ago (and made a note of the name).

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Frederic Yarm, Somerville, MA
Source reference

https://cocktailvirgin.blogspot.com/2023/05/devils-staircase.html

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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Maple Morning

2 oz Dark rum
1 oz Lime juice
3⁄4 oz Grade A amber color and rich taste maple syrup
1 ds Orange bitters
1 twst Lemon peel (as garnish)
Instructions

Shake ingredients with ice
Pour into a old fashioned glass with ice
Recipe suggested lemon peel garnish, but I used lime since it was used in the recipe

Notes

I used Flor da Caña, as that is the rum I had.
I was nervous about the heavy dose of maple syrup, but the result was well balanced and not overly sweet.

Yields Drink
Authenticity
Authentic recipe
Source reference

https://makemeacocktail.com/cocktail/7313/maple-morning/ via a post on Bluesky

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Paris is Burning

1 oz Gin, Beefeater
1 oz Mezcal, Sombra
1⁄2 oz Elderflower liqueur, St. Germain
1 oz Pineapple juice
1⁄2 oz Lemon juice
1⁄4 oz Cane syrup
1 ds Bitters, Angostura (as garnish)
Instructions

Shake; strain; up; garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Leo Robitschek, NoMad, New York, New York (USA)
Source reference

The NoMad Cocktail Book, p. 95.

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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The Powder Alarm

1 oz Rum, Smith & Cross
1 oz Coffee (Cold brew concentrate)
1⁄2 oz Overproof rum, Plantation O.F.T.D.
1⁄2 oz Madeira, Blandy's (Bual 10-year "medium rich")
6 oz Porter beer (Bell's, Tadcaster, or Left Hand rec'd)
Instructions

Drop everything but the beer into a pint glass, stein, or the muzzle your club-butt fowling piece. Pour in the ale with vigor. One quick stir, then enjoy.

Notes

I used Bell’s porter and Trader Joe’s French Roast coffee concentrate. I get distinct cinnamon notes from this. Feel free to adjust the coffee upward as much as necessary. If you can handle it, the drink can, too.

History

“Rattle Skull” variation commemorating the September 1, 1774 Massachusetts militia muster that amounted to a practice-run for the first battles of the American Revolution the following April. Drink up, and keep your powder dry.

Yields Drink
Year
2023
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Rudolph's Nose

1 1⁄2 oz Mezcal (not too smoky. I used Bozal Espadin-Barril.)
1⁄2 oz Maraschino Liqueur, Luxardo
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Swedish Punsch, Kronan
1⁄2 oz Hibiscus syrup
3⁄4 oz Lemon
Instructions

Shake, strain, up.

Yields Drink
Year
2022
Authenticity
Your original creation
Creator
myself
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Turkish Delight Negroni

1 oz Gin, Uncle Val's Botanical
1 oz Campari
3⁄4 oz Aromatized wine, Cocchi Vermouth di Torino (Infused with Earl Grey Creme)
1⁄8 oz Crème de Cacao, Giffard
2 ds Cardamom bitters
2 ds Rose water
1 twst Lemon peel (as garnish)
Instructions

Combine in mixing tin, stir 30-40 rotations, strain onto big rock in DOF and garnish with a lemon twist.

Vermouth Infusion: combine 1/3 cup of earl grey Creme tea per 750 ml of Cocchi VDT, agitate and let infuse for 1 hour, then strain.

Notes

A Negroni riff that takes classic Turkish Delight flavors such as bergamot, rose water and cardamom and serves them in a perfumed ensemble.

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Elias Gale, Bantam Tavern, Portland, OR
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • Nice! Be careful not to add too much creme de cacao, or it will be too sweet. I might even double the cardamon and rose water trace amounts, because they are a little too subtle to taste.
  • Use 18::21 Earl Grey bitters rather than infusion.
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Fire of Love

3⁄4 oz Jamaican rum, Wray & Nephew Overproof
3⁄4 oz Cachaça, Novo Fogo (Tanager)
1 1⁄2 oz Pineapple juice
3⁄4 oz Amaro, dell'Etna
1⁄2 oz Lime juice
1⁄2 oz Grenadine
1 bsp Amaro, Cappelletti Sfumato Rabarbaro
Instructions

Combine ingredients in shaker tin and shake with ice, strain into Collins glass rimmed with lava salt and garnish with a pineapple frond and a flaming crouton in a lime husk.

Notes

Jungle bird variation utilizing rhubarb forward amari.

History

Named after the documentary which features Mt Etna, where Amaro dell’Etna is from.

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Elias Gale, Bantam Tavern, Portland, OR
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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Shawn C commented on 1/08/2024:

Very nice Tiki drink. The notes should probably describe what a "flaming crouton" in a lime husk is. A flaming crouton is a crouton that has been placed in a lime husk, etc., and the crouton soaked in lemon extract (I used a dropper to saturate a crouton). The extract has an extremely high alcohol content, with lemon oil dissolved in it. When the crouton is lit it will have a blue glow from the alcohol close around the bread cube, but with a long yellow flame extending upward. The yellow flame is from the burning lemon oil. As a bonus, sprinkle some cinnamon powder over the flame to provide sparks.

Fig and Walnut Julep

2 oz Bourbon, Four Roses
3⁄4 oz Elderflower liqueur, St. Germain
1⁄2 oz Lime juice
1⁄4 oz Tawny port, Taylor
1⁄4 oz Simple syrup
2 oz Fig (Black Misson Figs)
3 lf Mint
Instructions

Using a mixing glass (Boston) or a 2 piece shaker, combine Black Mission Figs, Taylor Fine Tawney Port, Simple Syrup, and Fresh Lime Juice and muddle into a nice paste. Add 3 Fresh Mint Leaves, Bourbon, and St. Germain Elderflower Liquor. Add Ice and shake vigorously for about 8 – 10 seconds so the ingredients can infuse. Strain contents over ice in an Old Fashion Glass or Rocks Glass. Cut a Fig in half and make two nice slices about 1/4 inch thick from it and garnish cocktail. Grate some Walnut over drink and add a Mint Sprig

Yields Drink
Authenticity
Authentic recipe
Creator
Fig and Olive, NYC
Source reference

Personally had at Fig and Olive, NYC. Recipe: https://www.eatdrinkoc.com/fig-and-walnut-julep-recipe/

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Matador

2⁄3 oz Curaçao
2⁄3 oz Dry vermouth
2⁄3 oz Blanco tequila
Instructions

Shake with ice. Stain into cocktail glass.

Yields Drink
Year
1937
Authenticity
Authentic recipe
Creator
W.J. Tarling
Source reference

Cafe Royal Cocktail Book 1937 page 134

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Balanced. Made with PF dry curacao and Martini dry vermouth ... plan to try again with better vermouth.
  • Good & balanced entry-level tequila drink. May appeal to people who don't drink tequila very often.
  • There are seemingly a diverse collection of cocktails with the name 'Matador' and as I was attempting to figure out the history and decipher where each come from, I at least wanted to include what appears to be the first iteration.
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