Charo's Kick

1 1⁄2 oz Tequila
1⁄2 oz Mezcal
3⁄4 oz Orgeat
3⁄4 oz Lemon juice
Instructions

Shake, strain, up, lemon peel.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Anthony Schmidt, Noble Experiment, San Diego, CA.
Source reference

Sam Ross' Bartender's Choice app for iOS.

Curator rating
Not yet rated
Average rating
3.5 stars
(15 ratings)
From other users
  • Used blanco tequila. The sour and smoke never quite fit together for my taste.
  • KF likes
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yarm commented on 7/05/2020:

The recipe in Imbibe has 2 bsp creme de menthe and is attributed to Justin Lane Briggs at Faro in Brooklyn. No clue which recipe is correct or first. 

Zachary Pearson commented on 7/05/2020:

That's.... weird. Perhaps either of them are on Twitter and could be asked about the origin, but if the dates are correct, the Imbibe article is 2015. I have found a couple of webpages (eGullet and some French guy's cocktail website) from 2014 that mention it's an Anthony Schmidt drink. Thanks,  Zachary

noksagt commented on 7/05/2020:

The Noble Experiment variant was listed as a "new menu item" in a 2011 article. Faro opened in 2015.

yarm commented on 7/06/2020:

Found the answer in a 2015 Village Voice article:

A fan of cocktail history, Briggs cites the whiskey-based cameron’s kick from The Savoy Cocktail Book as the origin for the charo, a mezcal riff. Anthony Schmidt of the Noble Experiment in San Diego is the man who added a south-of-the-border spin. When Briggs tried it for the first time, his response was simply, “Oh, holy shit. I love this.” The drink’s appeal has a lot to do with its layers, which include crème de menthe and a floral orgeat that adds a note of freshness. ... “There’s nothing really more refreshing than mint and citrus together. If I ever wonder what to make someone and I have a drink that combines those two, I can make that and they’ll be happy,” Briggs explains.

https://www.villagevoice.com/2015/08/12/get-a-kick-out-of-this-mint-citrus-and-tequila-based-cocktail/

Zachary Pearson commented on 7/06/2020:

That VV article muddies the waters quite a bit... did the original have creme de menthe in it? Thanks,  Zachary

yarm commented on 7/06/2020:

No, it didn't and was based off of the Cameron's Kick (Irish and Scotch whisk(e)ys, orgeat, lemon). One San Diego magazine described the Noble Experiment's original version as "Charo’s Kick, a spicy blend of Tequila, Mezcal, lemon and Orgeat." It's really just sloppy reporting by Imbibe Magazine as well as the drink adaptor's lack of transparency. I would be aghast if it came out that way in print (all he did was add 2 bsp CdM). Then again, I've seen plenty of modern publications provide a recipe for a Tiki recipe provided by Lost Lake or Smuggler's Cove (without saying that it was a Trader Vic or Don the Beachcomber original that was modified).

Cameron's Kick

1 oz Scotch
1 oz Irish whiskey
3⁄4 oz Orgeat
3⁄4 oz Lemon juice
1 twst Lemon peel (as garnish)
Instructions

Shake, strain, up, lemon twist.

History

Appears in Savoy, Harry Craddock.

Yields Drink
Year
1930
Authenticity
Authentic recipe
Source reference

via Sam Ross' Bartender's Choice app for iOS.

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Nice cocktail! Used Dewars scotch and 50% Jameson and 50% Knappogue Castle.
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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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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.

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