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
(15 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

The Magwood

1 oz Reposado Tequila, Los Arango
2⁄3 oz English Bishop (see note)
2⁄3 oz Amaro Nonino
2⁄3 oz Lemon juice
Instructions

Place all ingredients in a tin and shake with ice until they have properly married. Double strain into a coupe and enjoy!

Notes

I have no formal training in English Bishop production, however I've found this version to be a delightful partner in crime when designing drinks for the winter time. Take 1 orange and stud its flesh with the desired amount of whole clove. Bake the poor fruit in an even tempered oven (around 300 degrees) for about 45 minutes, or until the skin is a nice toasty brown and your apartment smells like christmas. Here's where I deviate from tradition a little. Simply quarter the orange with its cloves intact, and place the segments in a large mason jar along with a bottle of ruby port (e.g. Sandeman), a cinnamon stick or two, and a vanilla pod split down its frame. You may toast your spices for optimal fragrance, and add clove as the infusion matures if desired. It's a wonderful bit of sleight of hand that will leave your friends or customers guessing as to where these incredible flavours are coming from.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Jan Ollner
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • English Bishop recipe
  • Need to make that bishop thing.
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Zachary Pearson commented on 4/08/2013:

Curated this slightly, changed the English Bishop, Sandeman's Ruby Port to Ruby Port, Sandeman's, with a note that the ingredient is English Bishop.

laerm commented on 4/17/2021:

I was able to cheat the infused port by giving it a spoon each of Swedish punsch and pimiento dram. Not bad, but the mouthfeel was a bit heavy. I also missed the tequila so I think I might go to 1.5oz on it. (Grain of salt, of course, as I didn't make the exact recipe.)

Jane's Sour

1 oz Mezcal, Tlacuache Blanco (Vanilla infused)
1⁄2 oz Cynar
1⁄2 oz Crème de Figue, Edmond Briottet
3⁄4 oz Lime juice
1⁄3 oz Egg white
2 dr Bitters, Angostura
Instructions

Dry Shake all ingredients save the Angostura to a frenzied froth. Add your ice and re-shake to desired dilution and temperature. Double strain into a coupe and add two dots of angostura on top of the egg white foam, drawing curved lines with a slim straw or tooth pick.

Notes

A proper vanilla infusion occurs by splitting 2-4 pods lengthwise and placing them in an air tight jar filled with smokey mezcal. Tlacuache is readily available at the ol' LC in Toronto, and it's a prime candidate. Check in on it here and there, and be patient. A good deal of time and a keen eye will yield the best results.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Jan Ollner
Curator rating
Not yet rated
Average rating
Not yet rated
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The Royal Family

1 oz Ginger liqueur, King's Ginger
1 oz Canadian whisky, Crown Royal
1 oz Tequila, Herradura Reposado
1 ds Baked Apple Bitters, Barkeep
2 dr Cardamom bitters, Scrappy's
Instructions

Stir ingredients over ice.
Strain and pour into coupe or rocks glass.
Thinly slice a royal gala apple along its side and float it on top of the cocktail.

Notes

Use Bourbon if you've a sweet tooth. Amp up the cardamom if you've a spicy tooth. All teeth welcome.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Jan Ollner
Curator rating
Not yet rated
Average rating
Not yet rated
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Martini L.E.F.

2 1⁄4 oz Gin, Citadelle
1 oz Aromatized wine, Lillet Blanc
2 ds Bitters, Bittermens Burlesque
Instructions

Stir with cracked ice. Serve without garnish.

Yields Drink
Year
2013
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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MOJO1229 commented on 8/09/2016:

<br />This is only the second martini in my life, so I don't have much of a background to compare this martini against other martinis. However, I know what I like and what I don't like, and I have enough experience with alcoholic beverages, so that I can make some suggestions that may change a so-so drink into a better drink.

With that background, I rated the Martini L.E.F. as a 2.5 cocktail. Why? First, the current recipe calls for two dashes of Bittermens Burlesque bitters. I believe one dash will be enough (as a side note, I wonder if there might be a better bitters for this drink; I think so, but at this time, I'm not sure what would make for a better alternative). I also wonder if there might be a better alternative to Lillet Blanc. I think there is; I will be trying Dolin's blanc vermouth.

Finally, the receipe specifically calls for no garnish. I drank some of the original cocktail with no garnish, and found the taste to be somewhat harsh, so I used a lemeon twist, making sure to express a good amound of the lemon oil on top of the cocktail. That was a definite improvement.

In short, to improve this drink I recommend: (1) use just 1 dash of Bittermen Burlesque bitters, not two (and possibly use a different bitters altogether); (2) use something different for Lillet Blanc, perhaps a topshelf vermouth, or maybe Cocchi Americano; and (3) use a garnish to add a complementary flavor and added complexity. I suggest a lemon twist (but others may come up with a better alternative). Meanwhile, live the good life--drink and enjoy!

Monastery Cocktail

1 1⁄3 oz Sweet vermouth, Carpano
2⁄3 oz Bénédictine
1⁄3 oz Bitters, Bitter Truth Jerry Thomas’ Own Decanter
Instructions

Stir in a mixing glass with ice and strain into a cocktail glass.

Yields Drink
Authenticity
Authentic recipe
Source reference

http://the-bitter-truth.com/bitter/jerry-thomas/

Curator rating
Not yet rated
Average rating
Not yet rated
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Aromatic Collins

1 oz Bitters, Angostura
1 oz Lemon juice
1 oz Rich simple syrup 2:1
1 oz Soda water (to top)
1 twst Lemon peel (as garnish)
Instructions

Shake juice and simple syrup with ice, strain into a Collins over ice, layer bitters over drink, top with soda, garnish with lemon peel.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Jamie Boudreau, Canon, Seattle, WA.
Source reference

http://www.smallscreennetwork.com/video/660/raising_the_bar_aromatic_co…

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Angostura Fizz
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Craig E commented on 3/07/2019:

Some light curating including clarifying the rich simple. I imagine that will make the layering even more foolproof. Thanks @noksagt. 

The Blur

3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Maraschino Liqueur, Maraska
3⁄4 oz Lime juice
4 oz Sparkling white wine (Cava, or other dry sparkling wine)
Instructions

Shake all but wine, strain into Champagne flute, top with sparkling wine.

Notes

Sparkling wine Last Word variant served as a brunch cocktail at Nopa in San Francisco.

Yields Drink
Authenticity
Authentic recipe
Creator
Nopa, San Francisco, CA.
Source reference

bit.ly/12prjHz

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • We're big last word/Chartruse fans. This is excellent! — ★★★★★
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christina in tacoma commented on 2/15/2017:

I love the flavors of a last word cocktail but not the sweetness. This is a great solution, very light and refreshing.

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