Papa's Punch

1 1⁄2 oz Rum, Smith & Cross
1⁄4 oz Maraschino Liqueur, Luxardo
1⁄2 oz Lime juice
1⁄2 oz Orange juice
1⁄2 oz Grapefruit juice
1⁄4 oz Rich simple syrup 2:1 (optional)
2 ds Bitters (clove)
Instructions

Shake and strain into an ice-filled rocks glass. Garnish with a lime wedge.

Picture of Papa's Punch
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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  • Pilgrim — Puerto Rican Rum, Orange liqueur, Allspice Dram, Bitters, Orange juice, Lime juice, Nutmeg
  • Eye for an Eye — Rum, Batavia Arrack, Hibiscus Liqueur, Coffee liqueur, Amargo-Vallet, Lime juice, Passion fruit syrup, Lime peel
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A Study in Pink

1 1⁄2 oz Gin
3⁄4 oz Campari
3⁄4 oz Apricot liqueur
3⁄4 oz Lime juice
1 ds Orange bitters, Fee Brothers Orange (Gin Barrel-Aged)
1 twst Orange peel (Optional)
Instructions

Shake, strain, coupe. Garnish if desired.

History

Named for the pilot episode of BBC's "Sherlock" series, an adaptation of the original Arthur Conan Doyle story, "A Study in Scarlet."

Yields Drink
Authenticity
Your original creation
Creator
Christopher Bevins
Curator rating
Not yet rated
Average rating
4 stars
(20 ratings)
From other users
  • More dry and bitter than I expected. And better than I expected.
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Dusty Tail

1 oz Gin
1 oz Orange juice
1⁄2 oz Lemon juice
1⁄4 oz Pimm's No. 1 Cup
1⁄4 oz Simple syrup
4 dr Bitters, Fee Brothers Whiskey Barrel Aged
Instructions

Shake with ice, strain into coupe glass and garnish with dusting of cinnamon over drink.

Notes

This recipe is based on a drink on the Spring 2013 brunch menu. City Tavern uses Beefeater, but I prefer Plymouth.

Yields Drink
Year
2013
Authenticity
Unknown
Creator
City Tavern, Chicago, IL
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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Veronica Mars

1 1⁄2 oz Rye (Hibiscus infused)
3⁄4 oz Campari
3⁄4 oz Lemon juice
3⁄4 oz Grenadine
1 ds Bitters, Bitter Truth Creole (or Peychaud's; optional)
Instructions

Shake, strain, coupe.

Notes

For hibiscus infusion: Steep 1.5 tbs dried hibiscus in fat 1.5 oz rye for 3-5 minutes, stirring or swirling occasionally, and strain into shaker. Or, dry shake rye & hibiscus for about 30 seconds, prepare drink with hibiscus in shaker & double strain.

Yields Drink
Authenticity
Your original creation
Creator
Christopher Bevins
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • I subbed Cappelletti for Campari. I'd probably change it to 1.5/.5/.5/.75 lemon when I remake it but it was quite good!
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DrunkLab commented on 8/31/2013:

I haven't thought of this drink lately at all.

Bevx commented on 8/31/2013:

A long time ago, I used to drink this.

DrunkLab commented on 8/31/2013:

Come on now. Sugar? (2/5)

(I haven't actually tried this drink)

Blue Jay

1 oz CioCiaro
1 oz Lemon juice
1 oz Simple syrup (Fernet Branca, see note)
2 ds Bitters, Angostura
3 oz Pale Ale
Instructions

Shake all ingredients except ale & strain over fresh ice into Collins glass. Top with ale.

Notes

Fernet Branca Syrup: Dissolve 1 cup sugar in 8 oz. Fernet Branca over medium heat. Cool, strain & bottle. Refrigerate for up to 3 weeks.

Yields Drink
Authenticity
Unknown
Creator
Paul Calvert, Paper Plane, Decatur, Georgia
Source reference

http://imbibemagazine.com/Blue-Jay-Recipe

Curator rating
Not yet rated
Average rating
Not yet rated
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Palmetto

1 1⁄4 oz Añejo rum
1 1⁄4 oz Sweet vermouth
2 ds Orange bitters
1 twst Orange peel
Instructions

Stir, strain, up, twist.

Notes

I like a white Palmetto: 2 parts El Dorado 3 to 1 part Dolin Blanc, 2 dashes mole bitters, lemon twist.

History

The earliest reference I know of is in the Savoy Cocktail Book, which calls for St. Croix rum and sweet vermouth. Some versions call for dry vermouth and aromatic bitters.

Yields Drink
Year
1930
Authenticity
Authentic recipe
Source reference

http://rumdood.com/2009/10/26/mixology-monday-vermouth/

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • I use aged rum with 2-1 rum-vermouth ratio. Also washed glass with cointreau — ★★★★
  • Made with Don Q Anejo, Dolin red, and Regan's. EDIT: Tried the white variant with agricole and vermouth blancs and mole bitters. Preferable to the original.
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Attorney Privilege

2 oz Bourbon
1⁄2 oz Orgeat
2 ds Bitters, Angostura
1 twst Lemon peel
Instructions

Stir, strain, up, twist.

Notes

Also good with hazelnut orgeat and mole bitters (liquid Nutella!).

History

Erick Castro's bourbon take on the Japanese cocktail.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Erick Castro, Polite Provisions, San Diego
Source reference

http://imbibemagazine.com/Attorney-Privilege-Recipe

Curator rating
Not yet rated
Average rating
3.5 stars
(16 ratings)
From other users
  • A little too sweet.
  • Maybe more bourbon
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Ninth Circle commented on 11/04/2014:

Used Hella bitters instead of Angostura. If it works for an Old Fashioned...?

Hawaii XO

2⁄3 oz Coffee liqueur, Patron XO Cafe
2⁄3 oz Reposado Tequila, Los Arango
2⁄3 oz Aperol
1 oz Pineapple juice
1 oz Lime juice
Instructions

Dry shake the ingredients so that the pineapple may work its foamy magic. Shake with ice and double strain into a chilled coupe. Enjoy the odd flavour mash up. The Aperol acts like a dry sponge, mopping up all of the sweetness from the Patron XO, leaving only good vibes on the palate.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Jan Ollner
Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • Tequila and coffee in tiki esque drinks hits the spot
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HallA commented on 9/13/2020:

Strange but pleasant.   With pineapple juice from concentrate it was a little more acidic than I think would be ideal so would consider tuning it back to 0.75 oz.  With fresh pineapple would have likely been perfect.

The Goodfellow

1 1⁄2 oz Reposado mezcal, Zacbe (tobacco and vanilla infused, see note)
1⁄4 oz Sherry, Lustau East India Solera (Baked plum infused, see note)
1⁄4 oz Maraschino Liqueur, Luxardo
1⁄2 oz Amaro Nonino
1 rinse Galliano
Instructions

Stir all contents over ice and fine strain into a chilled coupe. The Galliano may be rinsed or misted from an atomizer, depending on who you're trying to impress.

Notes

The plum infusion of the Lustau East India sherry is obtained by baking the fruit(s) at a reasonable 300 degrees until its(their) flesh sags like an ill-tailored suit. Remove the pit(s) and plunge it(them) into a bottle of sherry. Whole clove may be added as well, should you wish. Refrigerate until the desired flavour is released into the sherry.

For the Cigar + Vanilla smoked mezcal, the quality of your stogie will determine its final outcome. I opted for the ubiquitous Romeo y Julieta brand of cigar, both for its affordability, complexity, and depth of flavour. Simply pour your mezcal into a large mason jar, making sure to leave enough elbow room for the invading cigar smoke. Light your cigar and puff into the container, blowing between the inside of the jar and its lid, taking great care to ensure that the smoke lingers within its glass boundaries. This process is highly enjoyable with a co-conspirator, hopefully one with a taste for fine tobacco and aged mezcal. After a lovely build up of smokey haze appears within the mason jar, seal it with a lid and wait for the smoke to dissipate. Shake the contents of the jar around and let the smoke lick as much surface area as possible. Once the smoke has dissipated, you may open the jar and place 2-3 split vanilla pods into the newly smoked liquid. Refrigerate until the desired flavour is achieved, ideally 2-4 weeks.

Yields Drink
Authenticity
Unknown
Creator
Jan Ollner
Curator rating
Not yet rated
Average rating
Not yet rated
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Zachary Pearson commented on 4/08/2013:

Just as a warning, the use of tobacco infusions is dangerous, especially for non-smokers. It is hard to tell without the use of sophisticated equipment just what or how much is infusing into the alcohol, including nicotine.

Curated this. Cleaned up the Mezcal ingredient. Cleaned up the Sherry to make it agree with the instructions (calling for Lustau's East India Solera).

Jan Ollner commented on 4/08/2013:

Fair enough! I wasn't sure if simply smoking the drink would constitute a "purists" vision of a true tobacco infusion since there is no contact between the leaf and the spirit, but erring on the side of caution never hurt anyone. I myself am not a smoker and have been poisoned before by nicotine laden drinks. This method is for non-smokers who want to enjoy a whiff of that sort of thing every now and again.

The D'Almeida

1 1⁄4 oz Mezcal, Tlacuache Blanco
1⁄4 oz Cassis, Edmond Briottet
1⁄4 oz Maraschino Liqueur, Luxardo
1⁄2 oz Campari
1⁄3 oz Bitters, Angostura
1 twst Lemon zest
Instructions

Stir all ingredients over ice until the desired dilution and temperature occur. Strain straight away into a chilled coupe and garnish with a lemon zest. Don't be gentle with the lemon's flesh, so as to keep things rustic.

Notes

A drink you would serve to a good friend.

History

Inspired by a fellow Toronto bartender Sandy de Almeida.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Jan Ollner
Source reference

http://www.kindredcocktails.com/users/sandy-de-almeida

Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
Similar cocktails
biotsrama commented on 10/14/2025:

Bumped up mezcal to 1.5 oz and cassis to 0.5 oz. Like a fruity mezcal Negroni

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