Mulata Daisy

1 3⁄8 oz Light rum
7⁄8 oz Crème de Cacao
2⁄3 oz Lime juice
2 bsp Sugar
1 1⁄2 bsp Fennel seeds
1 rinse Galliano
Instructions

Muddle fennel seeds with lime and sugar, shake, strain, straight up, coupe (cocoa power rim, rinsed with Galliano).

Notes

Rinse in original recipe calls for 10 ml of Galliano L'Autentico.

History

Winner of the 2008 Bacardi Legacy Competition and the signature cocktail of Agostino Perrone (Connaught Hotel bar, London). The Mulata Daisy was designed to evoke the image of a Cuban flower girl swaying her hips as she walked down the street.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Agostino Perrone
Source reference

Imbibe.com (http://goo.gl/tTnO0)

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • I didn't find the anise flavors strong enough to balance the others as written. Perhaps my fennel seeds were too old. I ended up adding some Peychauds and then a ds of Absinthe to get it there. With the extra juice a 4.
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  • Companero — Rum, White Crème de Cacao, Lime juice, Simple syrup, Basil
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Low Rider

2 oz Blanco tequila, Siembra Azul Blanco
1⁄2 oz Zucca
1⁄2 oz Crème de Cacao
1 ds Bitters, Angostura
Instructions

Stir, strain, rocks.

Yields Drink
Authenticity
Authentic recipe
Creator
Misty Kalkofen, Brick and Mortar, Boston
Source reference

Drink and Tell: A Boston Cocktail Book

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • really good with mezcal...feels like it needs something more...tried absinthe, good but not quite
  • Tried this with Amaro Sfumato Rabarbaro in place of the Zucca. Pleasant enough. Sweet.
  • Did it with a spicy homemade crème de cacao (from the cocktaildudes). Excellent! — ★★★★★
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Charentes Shrub

1 1⁄2 oz Rye
3⁄4 oz Pineau des Charentes (Earl Grey-infused)
1⁄2 oz Rosemary-pineapple shrub
1⁄2 oz Lemon juice
2 ds Orange bitters, Angostura
2 oz India Pale Ale, Sierra Nevada
1 sli Pineapple (as garnish)
1 spg Rosemary (as garnish)
Instructions

Add all ingredients into shaker, except the IPA. Add ice and shake. Strain into an ice-filled Collins glass, top with IPA and garnish.

Notes

Tea-infused Pineau des Charentes: soak 1 Earl Grey teabag in half a 750 ml. bottle of Pineau for 1 ½ hours. Rosemary-Pineapple Shrub:
slice a small pineapple, place in a jar and cover with cider vinegar. Infuse for 4 days, shaking once a day. Filter through cheesecloth and bring 6 ounces of pineapple vinegar to a boil with 5 ounces of superfine sugar. When sugar dissolves, skim off top layer and add 1 sprig of fresh rosemary. Boil for 10 minutes, remove from heat, filter and cool before bottling.

History

Winner of the 2011 Imbibe Cover Cocktail Contest.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
David Delaney, The Citizen Wine Bar, Worcester, MA
Source reference

http://imbibemagazine.com/Charentes-Shrub-Recipe

Curator rating
Not yet rated
Average rating
Not yet rated
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Dragon's Mouth

1 oz Añejo rum, Bacardi 8
1 oz Bianco Vermouth, Dolin
1⁄2 oz Orange liqueur, Royal Combier
1⁄2 oz Bitters, Angostura
1 twst Grapefruit peel
Instructions

Stir with ice and strain into a glass. Garnish with a grapefruit twist.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Beaker & Flask, Portland, OR.
Source reference

http://cocktailvirgin.blogspot.com/2012/11/dragons-mouth.html

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Made with Don Q anejo and Cointreau. Angostura bitters don't lend much bitterness but their spices dominate. Twist is essential.
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Confederation Bridge

1 1⁄2 oz Rye, Bulleit
1⁄2 oz Cynar
1⁄2 oz Drambuie
1⁄2 oz Bianco Vermouth, Dolin
1 ds Bitters, Angostura
1 twst Orange peel (expressed and discarded)
Instructions

Stir and strain into a cocktail glass. Twist an orange peel over the top and discard the peel.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Backbar, Somerville, MA.
Source reference

http://cocktailvirgin.blogspot.com/2013/01/confederation-bridge.html

Curator rating
Not yet rated
Average rating
4 stars
(25 ratings)
From other users
  • Nice, spicy, pleasant but somewhat forgettable. — ★★★
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DrunkLab commented on 3/25/2013:

Made this this evening after Stew Ellington gave it five stars on his book's Facebook page. I liked it, but not as much as other drinks using the rye/Cynar combo. The honey/anise from the Drambuie is very prominent to my palate, and the Dolin blanc lightens the drink and adds subtle herbal notes to go with the Cynar's, which mostly manifests in the bitter-ish aftertaste. I used Rittenhouse and got a lot of dill; I imagine this would only be increased by the original's Bulleit. Very good cocktail for those who want a lighter but still very flavorful rye drink, but I found myself craving the darker notes of a Little Italy or Black Lodge.

Honky and the Donkey

1 oz Mezcal, Del Maguey Vida
1 oz Amontillado Sherry, Lustau Dry Amontillado
1⁄2 oz Bénédictine
1⁄2 oz Aromatized wine, Cocchi Americano
1 ds Orange bitters, Angostura Orange
Instructions

Stir, strain, rocks

Yields Drink
Authenticity
Authentic recipe
Creator
Misty Kalkofen, Brick and Mortar, Boston
Source reference

Drink and Tell: A Boston Cocktail Book

Curator rating
Not yet rated
Average rating
4 stars
(26 ratings)
From other users
  • Delicious even with two subs (necessity rather than by choice) : Yellow chartreuse for Benedictine Regan's for Fee's
  • Accidentally put drambuie instead of Benedictine so added that too and still pretty good. Tried again with Benedictine and didn't like it as much!
  • Tasty for sure, grape is very present on the sip. Much as I love Cocchi Americano, I suspect something more bitter may better fill this role, or I should use Regan's instead of Fee's for the orange bitters!
  • Sophisticated and well-balanced (Vida held in check).
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Change Up

3⁄4 oz Gin, Hendrick's
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄3 oz Lemon juice
1 ds Campari
Instructions

Srir with ice, strain into chilled cocktail glass, garnish with lemon

Notes

Based on a tailspin.
Found the original too sweet, so added lemon and used a less sweet vermouth

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Super herbally, sweet and sour. Pretty enjoyable.
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Kclawsonstone commented on 8/28/2021:

Made with Hayman's Old Tom Gin to complement the Green Chartreuse. Something a little different to sub in instead of a Negroni.

Divorce Papers

1 1⁄2 oz Gin
1⁄2 oz Aperol
1⁄2 oz Lemon juice
1⁄2 oz Honey syrup
1⁄2 oz Passion fruit puree (Unsweetened.)
Instructions

Shake all ingredients vigorously, and strain into Nick & Nora glass; ungarnished.

Notes

Rich body, with bright flavors of passion fruit, lemon, and juniper. Bittersweet, tart finish of bitter orange, honey and passion fruit.

Picture of Divorce Papers
Divorce Papers 03/23/13 Leonardo Bernardes
Yields Drink
Authenticity
Authentic recipe
Creator
Leo Bernardes
Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • Didn't have passion fruit puree, so subbed passion fruit syrup, increased lemon juice to 0.75 oz, and gin to 2 oz. 4 stars
  • a drink with fresh passion fruit
  • Passion fruit
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Ricetta Rosa

1 1⁄2 oz Gin, Beefeater 24
3⁄4 oz Aromatized wine, Cocchi Americano Rosa
1⁄4 oz Maraschino Liqueur, Maraska
1 ds Orange bitters, Regans' orange bitters
Instructions

Stir with ice and strain into chilled cocktail glass. Garnish with grapefruit twist.

Picture of Ricetta Rosa
Cynthia Payne 2013
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Cynthia Payne
Curator rating
Not yet rated
Average rating
2 stars
(3 ratings)
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Devil's Own

1 oz Gin
1 oz Dry vermouth
1 oz Triple sec, Cointreau
1 ds Bitters, Angostura
Instructions

Stir, strain, up, cocktail glass.

Notes

Sometimes served with lemon twist for garnish.

Yields Drink
Year
before 1937
Authenticity
Authentic recipe
Creator
Colin Symons
Source reference

Café Royal Cocktail Book of 1937 cited in http://12bottlebar.com/2011/10/steve-miner-and-the-devils-own/

Curator rating
Not yet rated
Average rating
3 stars
(8 ratings)
From other users
  • Used Fords gin, and Dolin dry and Dolin blanc vermouth (0.5 oz each), creating a tasty critrus-forward libation. Perhaps dry vermouth only holds back some of the flavors.
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