Privateer

1 1⁄2 oz Batavia Arrack, Van Oosten
1 oz Falernum, Velvet Falernum
3⁄4 oz Jamaican rum, Smith & Cross
1⁄2 oz Aromatized wine, Dubonnet Rouge
3⁄4 oz Lime juice
3 ds Orange bitters
1 pn Nutmeg (as garnish)
Instructions

Shake well with ice and strain onto fresh ice. Garnish with some freshly grated nutmeg over the top. Sip, close eyes. Contemplate destroying an armada.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Mattias Hagglund, Elements, Princeton, NJ.
Source reference

http://barblog.elementsprinceton.com/2011/01/31/the-privateer/

Curator rating
Not yet rated
Average rating
4.5 stars
(21 ratings)
From other users
  • Tea-punch like and really delish.
  • Very good; tiki/punch-like.
  • Tiki-like. Quite good
  • do it.
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applejack commented on 10/17/2020:

Just tried this, it was quite nice.  Flavors were nicely integrated, especially given there are some strongly flavored ingredients.  Didn't have any S&C on hand--I know, I hate myself too--so used Stolen Overproof Jamaican (a 6 year overproof also sourced from Hampden).

Port Royal

1 oz Jamaican rum, Wray & Nephew
1 oz Jamaican rum (dark)
1⁄2 oz Lime juice
1⁄2 oz Grapefruit juice
1⁄2 oz Pineapple juice
1⁄2 oz Orange juice
1⁄4 oz Allspice Dram
1⁄4 oz Falernum
1⁄4 oz Ginger juice (unsweetened)
1⁄4 oz Honey syrup
1⁄2 t Amaro Abano, Luxardo
4 oz Crushed ice
Instructions

Blend for five seconds. Pour un-strained into something tall and tacky. Garnish extravagantly.

Notes

A spicy and spirituous, dangerously drinkable and mysterious tropical drink in the style of Don the Beachcomber. Themed after Port Royal, the Jamaican port that harbored privateers back in the golden age of piracy; hence the Jamaican rums and spices (including black pepper in the background from the amaro).

Picture of Port Royal
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Bend Sinister

1 1⁄2 oz Islay Scotch
1⁄2 oz Kirschwasser
1 oz Maurin Quina
3 ds Bitters
1 rinse Absinthe
1 twst Lemon peel (discarded)
1 Cherry, Luxardo (as garnish)
Instructions

Stir, strain, up, garnish.

Picture of Bend Sinister
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Maurin Quina: break potentially into walnut bitters, maraschino, cocchi americano, benedictine
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Bay Leaf Irish Cream

1 1⁄2 oz Irish whiskey
3⁄4 oz Cream
1⁄2 oz Coffee liqueur
1⁄4 oz Crème de Cacao, Tempus Fugit
1 ds Cardamom bitters
1 lf Bay leaf (as garnish)
Instructions

Shake, strain, up, garnish with bitters and bay leaf.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
From other users
  • Substituted Baileys for the cream.
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Kentucky Dandy

1 1⁄4 oz Bourbon
3⁄4 oz Elderflower liqueur, St. Germain
3⁄4 oz Apricot liqueur
3⁄4 oz Lemon juice
1 ds Absinthe
1 lf Mint (as garnish)
Instructions

Rub mint leaf along the inside of the serving glass. Shake, strain, coupe, garnish with a slapped and floated mint leaf.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4.5 stars
(29 ratings)
From other users
  • Reduced lemon to 1 oz instead of 1.5 — ★★★★
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Cara A commented on 7/14/2022:

I often find lemon juice overwhelms other flavors, so in future I’ll only use 1/2 oz per drink. Nicely balanced drink overall!

yarm commented on 9/20/2024:

To my palate, I would make this again in a drier format, 1 1/2 oz Bourbon, 1/2 oz elderflower, 1/2 oz apricot liqueur, 3/4 oz lemon juice, 1 dash absinthe.

DrunkLab commented on 9/22/2024:

Having not tried this in 10 years and having just made it Fred's way: I agree with Yarm.

Pimp Cup

2 oz Pimm's No. 1 Cup
1 oz Ginger Wine, Stone's
3 oz Lemon-lime soda, 7 Up
1 twst Lemon peel
2 sli Cucumber
2 sli Lemon
Instructions

Muddle cucumber and lemon slices in a chilled silver chalice, add Pimm's, soda and ginger wine. Stir and add ice to fill the glass, garnish.

Yields Drink
Year
2012
Authenticity
Altered recipe
Creator
Burt Reynolds, NYC, NY
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Spindletop Swizzle

1 oz Jamaican rum, Coruba
1 oz Virgin Islands Rum, Cruzan Blackstrap
3⁄4 oz Blackberry shrub
1⁄2 oz Lime juice
1⁄2 oz Falernum (Aperol Falernum, see note)
1 spg Mint (as garnish)
1⁄2 oz Demerara Rum, Lemon Hart 151 (as garnish, see instructions)
Instructions

Mix all but Demerara rum and mint with ice and give a brief shake. Pour over crushed ice in a Collins and swizzle. Top with more ice and mint sprig. Pour burning Lemon Hart 151 over mint sprig to create Spindletop oil gusher (it should extinguish shortly). Serve with straw.

Notes

A swizzled Corn 'n' Oil with extra oil, named for Texas' Spindletop oil field. Garnish inspired by Kirk Estopinal's Vellocet: http://cocktailvirgin.blogspot.com/2012/11/the-vellocet.html . Aperol Falernum via: http://postprohibition.com/diy/aperol-falernum/ .

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Early Bird — Rum, Coffee liqueur, Simple syrup, Lime juice, Cherry
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  • Banana Daiquiri No. 2 — Jamaican rum, Crème de Banane, Scotch, Lime juice, Ginger syrup, Lime

The Gateway

1 1⁄2 oz Gin, Hendrick's
3⁄4 oz Lime juice
1⁄2 oz Elderflower liqueur, St. Germain
1⁄4 oz Simple syrup
2 sli Cucumber (plus one more as garnish)
1 ds Bitters, Dutch's Colonial
2 oz Champagne
1 spg Mint (as garnish)
1 ds Herbal liqueur, Green Chartreuse (spritz, as garnish)
Instructions

Combine all but bubbly, muddle, shake with ice, double strain over fresh ice in a Collins and top with bubbles, garnish, serve with straw.

History

Originally made for the MOX.tv event Penal Code 415 in Manhattan, February 2013 under the name Opening Act, using Square One Cucumber Vodka.

MOXtails menu
Photo by Alia Kahan for MOX, reprinted with permission.
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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Craft Squirrel Sex Manhattan

3⁄4 oz Limoncello
3⁄4 oz Strawberry eau de vie (squirrel-infused)
3⁄4 oz Eau de vie of Douglas Fir
3⁄4 oz Raspberry Shrub
3⁄4 oz Maraschino Liqueur
3⁄8 oz Cranberry (Pickled)
4 pn Tartaric acid powder
1 ds Demerara syrup (3:1)
1 rinse Grenadine
16 spl Fernet Branca
Instructions

Plant, grow, ferment, and distill eaux de vie from lemons, strawberries, and Douglas Fir on-site in the greenhouse on the terrace of your Brooklyn loft. (Must be on-site. Must be Brooklyn.) Sweeten the lemon eau de vie with fresh cane syrup. Infuse the strawberry eau de vie with squirrel (fresh only!). Combine. Hand craft a barrel out of staves rescued from your father's first yacht and age spirits in barrel for six weeks or until you've grown bored and moved on to your next artisanal project, whichever comes first. Empty barrel, and heart. Combine contents of barrel (but not heart) with handmade raspberry shrub (with raspberries plucked from your significant other's father's estate) and authentic Maraschino liqueur. In a mortar and pestle, mash with pickled cranberries overnight. Strain. Ferment in the gullet of a hoatzin, the Guyanese stink-bird (for that touch of Demerara smoke!). Kill and gut bird; double strain. In Erlenmeyer flask, add tartaric acid (fresh squeezed only!) and Demerara syrup, then smash the flask over a rotary evaporator and evaporate its contents rotarily. Convert the remaining liquid into a spray and serve out of an atomizer inserted into the mouth of a grenadine-rinsed and hand-taxidermied squirrel (eastern gray only!). Splash Fernet Branca (or other difficult amaro) until fragrant. Serve up.

History

Adapted for the modern palate from a recipe by Jerry Thomas.

Yields Drink
Year
2013
Authenticity
Altered recipe
Creator
Dale DeGroff, Clyde Common, Williamsburg, MA, as told to Rafa García Febles over Slippery Nipples in Monaco.
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • hilarious!
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bza commented on 4/01/2013:

Minor quibble, I know, but this drink was originally served down.

Bajito

3 oz Rum
4 lf Mint
4 lf Basil
5 sli Lime
1 T Sugar
Instructions

Muddle leaves with lime and sugar, add rum, shake, strain into ice-filled rocks glass.

Yields Drink
Year
2004
Authenticity
Authentic recipe
Creator
Excelsior Bar, Boston, MA.
Source reference

http://www.bostonmagazine.com/2006/04/boston-magazine-liquids-summer-co… Bar, Boston,

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Substute 3 tsp monk fruit for sugar
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