Caribbean Christmas

1 1⁄2 oz Light rum
1 oz Calvados, Daron
1⁄2 oz Allspice Dram
3 ds Orange bitters, Bitter Truth Orange
1 twst Orange peel
Instructions

Stir and strain up into your glass
Add orange peel for garnish

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
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Spring Flinger

1 oz Gin
3⁄4 oz Calvados, Daron
3⁄4 oz Cognac, Hine
1⁄2 oz Triple sec, Cointreau
1 rinse Mezcal, Del Maguey Vida
1 twst Lime peel
3 sli Cucumber
Instructions

Muddle cucumber slices (1/2")
Shake w/ gin, calvados, cognac, and cointreau.
Coat coup with mezcal making sure to cover every surface.
Double strain and using a channel knife make a lime twist over the drink to get the oils on the top of the drink.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Steve Rempuszewski
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
Similar cocktails
  • Aunt Emily — Calvados, Gin, Dry apricot brandy, Orange juice, Grenadine
  • Silver Nail — Blended Scotch, Drambuie, Gin, Lemon juice, Lemon peel
  • Big Ben — Rye, Genever, Bénédictine, Orange bitters
  • Chauncey — Gin, Cognac, Rye, Sweet vermouth, Orange bitters, Lemon
  • Call of the Wild — Rye, Old Tom Gin, Bénédictine, Herbal liqueur, Orange bitters, Lemon peel

Stone Pony

2 oz Apple brandy, Lairds
1⁄2 t Falernum
1⁄2 t Cinnamon syrup
1 rinse Herbal liqueur, Green Chartreuse
1 ds Bitters
1 ds Bitters, Dr Adam Elmegirab’s Aphrodite Bitters
1 twst Lemon peel (expressed and discarded)
Instructions

Combine and stir over cracked ice in mixing glass. Strain and pour into a chilled old fashioned glass. Express lemon peel and discard. Garnish with a cinnamon-dusted green apple slice.

Notes

Named for The Stone Pony, the classic Jersey rock venue where Bruce Springsteen & the E Street Band, among others, got their start. Proud to add to the tradition of Jersey-themed names for applejack cocktails.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • 3.5 stars, actually. A tad too sweet. Maybe make it a scant 1/2 teaspoon cinnamon syrup? Bump up the bitters?
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  • Shana Tova — Apple brandy, Bitters, Honey syrup, Lemon peel
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Port Light

1 1⁄2 oz Bourbon
1 oz Lemon juice
1⁄2 oz Passion fruit syrup
1⁄4 oz Grenadine
Instructions

Blend at high speed for five seconds with plenty of ice, pour unstrained into a tall glass. Alternatively, shake and pour into a double old fashioned glass. Garnish with a slapped mint sprig.

Notes

Unusual Tiki cocktail. Buffalo Trace works well here. Rye is not recommended for this one.

Yields Drink
Year
1961
Authenticity
Authentic recipe
Creator
Sandro Conti, the Kahiki, Colombus, Ohio, ca. 1961.
Source reference

Beachbum Berry's Grog Log by Jeff Berry & Annene Kaye, p. 66.

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Increase bourbon to 2 oz
Similar cocktails
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  • Far East Algonquin — Rye, Bitters, Lemon juice, Pineapple juice, Simple syrup, Cardamom
  • The Red Raider — Bourbon, Orange liqueur, Lemon juice, Grenadine
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Craig E commented on 1/13/2017:

Smugglers Cove has this as egg white, 2 oz. bourbon, 1 oz. fresh lemon juice, 3/4 oz. honey syrup, 1/2 oz. passion fruit syrup.

Miss Deville commented on 5/27/2020:

I followed the ingredients but took the flip suggestion. Tinkered with the amounts a bit after the dry shake (added grenadine to equal passionfruit, added a bit more bourbon to take the edge off the lemon). Delicious.

sainsley commented on 7/04/2022:

Made as per Smuggler's Cove spec with added 1/4oz fassionola syrup. The hibiscus plays really nicely with the egg white. It is unusual, and I like it...

Saturn

1 1⁄4 oz Gin
1⁄2 oz Lemon juice
1⁄2 oz Passion fruit syrup
1⁄4 oz Falernum
1⁄4 oz Orgeat
Instructions

Blend with a cup of ice until smooth. Pour unstrained into a Pilsner glass or other tall glass.

Notes

I've found that a softer gin works well when shaking rather than blending. The orgeat can result in an unpleasantly musky nose in this drink if shaken; to avoid, omit the syrup or blend with lots of ice as in the original instructions.

History

Won 1967's IBA World Cocktail Championship

Yields Drink
Year
1967
Authenticity
Authentic recipe
Creator
J. "Popo" Galsini, 1967.
Source reference

Jeff Berry, Beachbum Berry's Taboo Table, p. 87.

Curator rating
Not yet rated
Average rating
4.5 stars
(32 ratings)
From other users
  • Prepared shaken and served up. Definitely sweet; I could see going light on passion fruit or amping up the lemon/gin amounts when doing it this way.
  • Light but delicious
  • Made per Smuggler's Cove recipe, with 3/4 oz lemon juice and shaken/strained cocktail rather than blended. Very tasty
  • Easy on the Orgeat
  • Tasty and easy going. I wondered if it would be too sweet and it might have been by a little. Might be worth trying to shave the passionfruit back and boost the lemon a touch. — ★★★★
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  • Tom Bomb — Old Tom Gin, Lemon juice, Pineapple juice, Donn's Spices #2, Orgeat, Honey syrup
  • In Bruges — Gin, Pineapple syrup, Lemon juice, Pineapple, Saison beer
  • St Basil — Gin, Elderflower liqueur, Lemon juice, Simple syrup, Basil
GratefulDawg73 commented on 8/13/2017:

Smuggler's Cove has this as 3/4 oz lemon juice.

Pegu Club (Doug Winship)

3 oz Gin, Bombay Sapphire
1 oz Triple sec, Cointreau
1 oz Lime juice
2 ds Bitters, Angostura
1 t Egg white
1 sli Lime (as garnish)
Instructions

Shake, strain, up, garnish with a scored lime slice.

Notes

Variation on the iconic but difficult to balance Pegu Club. The egg white smooths out some of the rough edges of the gin and lime.

Yields Drink
Authenticity
Authentic recipe
Creator
Doug Winship
Source reference

http://www.killingtime.com/Pegu/about/

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Ggigantic cocktail as described; halve everything. Egg white is nice but I prefer the proportions on the original.
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  • Pegu Club (Pink) — Gin, Triple sec, Campari, Bitters, Lime juice
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  • Blue Pegu — Gin, Blue Curaçao, Bitters, Orange bitters, Lime juice, Lime peel
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Lawn Dart

1 oz Tequila, Siembra Azul Blanco
1 oz Gin, Tanqueray
3⁄4 oz Lime juice
3⁄4 oz Agave syrup
1⁄4 oz Herbal liqueur, Green Chartreuse
1 sli Green bell pepper (1.5")
1 oz Club soda
Instructions

Add lime juice, agave syrup and pepper to mixing tin and muddle. Add tequila, gin, and Chartreuse and shake. Fine strain into a Collins filled with ice, top with club soda.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Sean Hoad, PDT, New York, Summer 2010.
Source reference

The PDT Cocktail Book

Curator rating
5 stars
Average rating
4.5 stars
(20 ratings)
From other users
  • I used jalapeno instead of gr pepper. Delicious and refreshing!
  • Very good, used a thin strip of pepper. Would be better with a thicker piece.
  • Summery. The pepper adds a great nose to this. — ★★★★★
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coquina commented on 4/29/2020:

Great cocktail! I liked it best with 1.25 oz of tequila, a generous slice of pepper, and more like .6 oz of agave. I also found it's important that the green pepper have a perfectly ripe sweetness to it; a bland or undersweet green pepper can somehow create an almost chlorinated taste in this drink. So taste test your pepper before muddling! 

Sazerac Sour

2 oz Rye
3⁄4 oz Lemon juice
1 cube Sugar cube
5 ds Peychaud's Bitters
1 ds Bitters, Angostura
1⁄4 oz Absinthe
1 ? Egg white
Instructions

Muddle sugar cube and bitters. Add lemon juice, absinthe, rye whiskey, egg and dry shake for 10 seconds. Add ice, shake again. Double strain into a coupe and garnish with a few more drops of tastefully-placed bitters.

Notes

A delightful twist on the classic New Orleans cocktail.

Yields Drink
Year
2013
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
From other users
  • Needs half or less of the absinthe and a bit more sugar for my family. — ★★★★★
  • Found the citrus a little overpowering, maybe up the simple syrup to balance it out. — ★★★
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drinkingandthinking commented on 1/25/2023:

good but agree that a bit too sour and absinthe overpowers. I cut lemon to 1/2 oz and added 2 more dashes of ango. Kind of like a licorice sorbet dairy-free milkshake! Yum!

Down and Out

2 oz Mezcal, Del Maguey Vida
3⁄4 oz Lemon juice
3⁄4 oz Agave syrup
4 sli Ginger
Instructions

Muddle ginger and agave. Add ice, lemon juice and mezcal. Stir. Double strain over spherical ice cube in an old fashioned glass.

Notes

A south of the border twist on the Penicillin (Milk & Honey)

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Pint and Jigger, Honolulu, HI
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • go a little light on the agave
  • Very good, reduced the sugar to 1/2 ounce — ★★★★
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Winter Soldier

1 1⁄2 oz Vodka
3⁄4 oz CioCiaro
3⁄4 oz Half-and-half (or Cream)
1 ds Bitters (Bittermens New Orleans Coffee)
Instructions

Build over ice in an Old Fashioned glass & stir to incorporate.

Yields Drink
Authenticity
Your original creation
Creator
Christopher Bevins
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
From other users
  • White Russian variant
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Zachary Pearson commented on 3/03/2013:

Is that the coffee liqueur or are they making a New Orleans bitters too?

Bevx commented on 3/03/2013:

It's one of their "regional" bitters. Ostensibly available "only" in NOLA, I found them online. Coffee, cacao nibs & chicory... Delicious. I'm up to 29 different bitters in my collection, and this is one of my new favorites.

Zachary Pearson commented on 3/03/2013:

I'm now going to attempt to resist the urge to find them online...

Bevx commented on 3/05/2013:

Here's me not helping: according to the bottle, a portion of every purchase goes to New Orleans charities. ;P

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