Paddington

1 1⁄2 oz Light rum, Banks 5 Island
1⁄2 oz Aromatized wine, Lillet Blanc
1⁄2 oz Grapefruit juice
1⁄2 oz Lemon juice
1 bsp Orange marmalade
1 rinse Absinthe, Kübler
Instructions

Shake with ice and double strained into an absinthe-rinsed coupe. Garnish with a grapefruit twist.

Notes

Good marmalade-augmented Corpse Reviver #2/20th Century variant.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
David Slope, PDT, NYC.
Source reference

http://cocktailvirgin.blogspot.com/2011/11/paddington.html

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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laerm commented on 1/01/2017:

Surprisingly delicate. A good brunch cocktail.

Breakfast of Champions (Breakfast Flip)

1 oz Guatemalan rum, Zacapa
1⁄2 Whole egg
1⁄2 Banana
1⁄4 oz Sugar
1 oz Milk
1⁄2 oz Cream
1 t Bitters, Angostura
1 pn Nutmeg (hefty)
Instructions

Blend everything, including nutmeg, with two or three cubes of ice until smooth. Garnish with more nutmeg. Eat.

Notes

Best batched, and consumed, two at a time. Rum can be omitted by those who break their fast in a less spirituous fashion.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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Bourbon Beguine

2 oz Bourbon
1⁄2 oz Pineapple juice
1⁄2 oz Lemon juice
2 ds Bitters, Bitter Truth Jerry Thomas’ Own Decanter
1 ds Bitters, Angostura
2 oz Ginger beer, Fever Tree
Instructions

Shake (gently) all but ginger beer with ice and strain into an old fashioned. Add a couple of ice cubes and top with ginger beer. Lemon twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Rowen, Fogged In Lounge
Source reference

http://foggedinlounge.blogspot.com/2013/03/jitters-and-bitters.html

Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
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Garcini Daiquiri

1 1⁄2 oz Demerara Rum, El Dorado White
3⁄4 oz Bianco Vermouth, Dolin
1 t Maraschino Liqueur, Luxardo
1⁄4 oz Lime juice
1⁄4 oz Pineapple juice
1 lf Pineapple
Instructions

Stir, strain, rock, pineapple leaf garnish.

Notes

White chocolate, vanilla, and tropical fruit from the rum meld beautifully with the vermouth. For a tarter cocktail, replace the pineapple with more lime or lemon. Easy-drinking but with a nice lingering complexity.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • Great drink - must make again. Used Babencourt rum
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Painmaker

1 oz Campari
1⁄2 oz Coconut vodka, Skyy
1⁄2 oz Orange liqueur, Clément Créole Shrubb
1⁄2 oz Pineapple juice
1 oz Lime juice
Instructions

Shake, strain, lowball, rocks

Notes

Substitute coconut milk or cream for flavored vodka and adjust acid balance if desired

History

Created for Mixology Monday LXXI, March 18, 2013: From Crass to Craft. The challenge was to create a cocktail worth of a craft bar that uses an ingredient held in low esteem.

Painmaker
©2013 Kindred Cocktail
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Dan Chadwick, Kindred Cocktails
Source reference

http://shakestrainandsip.blogspot.com/2013/03/mxmo-lxxi-from-crass-to-c…

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • A nice tropical Campari drink, similar in concept to the Bitter Mai Tai — ★★★★
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In Spades

2 oz Bourbon, Old Weller Antique 107
1⁄2 oz Salers Gentiane
1⁄4 oz Aveze
1⁄4 oz Galliano
Instructions

Stir, strain, rock, orange twist.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Pouring Ribbons, NYC.
Source reference

http://forums.egullet.org/topic/137005-galliano-cocktails-that-dont-suc…

Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Great combination of flavors, complex, Old Fashioned-like, bitter and herbal, but with a candy top note from the Galliano. Gets insipid with too much dilution
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Jet Pilot

1 oz Jamaican rum (dark)
3⁄4 oz Puerto Rican Rum (gold)
3⁄4 oz Demerara Rum, Lemon Hart 151
1⁄2 oz Lime juice
1⁄2 oz Grapefruit juice
1⁄2 oz Cinnamon syrup
1⁄2 oz Falernum
1 ds Bitters, Angostura
6 dr Herbal liqueur, Pernod
4 oz Ice
Instructions

Blend at high speed for no more than 5 seconds. Pour un-strained into an old-fashioned glass.

Yields Drink
Year
ca. 1958
Authenticity
Authentic recipe
Creator
Steve Crane's Luau Restaurant, Beverly Hills, CA.
Source reference

Beachbum Berry's Sippin' Safari, p. 130

Curator rating
Not yet rated
Average rating
4 stars
(20 ratings)
From other users
  • Chicago Three Dots and a Dash
  • Made it with Gosling's dark, Bacardi gold, and Hamilton 151, and turbinado syrup and a dash of ground cinnamon. Tasty and easy-drinking; Bananas Foster comes through for me. — ★★★★
  • Similar to a Zombie, but in a more manageable size. One of my Tiki favorites.
  • Up there with Donn Beach's best.
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Pen Pal

1 1⁄2 oz Rye
3⁄4 oz Dry vermouth
3⁄4 oz Aperol
1 twst Orange peel (as garnish)
Instructions

Stir, strain, up, garnish with orange twist

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Gal Karni, Barmini, Washington, D.C.
Source reference

https://punchdrink.com/recipes/pen-pal/

Curator rating
Not yet rated
Average rating
3.5 stars
(20 ratings)
From other users
  • One of my favorite Negroni variations. From barmini in DC
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MOJO1229 commented on 12/02/2016:

<br />A combined rating of 4.5 by three people, but no comments. I wondered why, and that made me decide to try "Pen Pal." I must admit that I was somewhat hesitant because I'm not a big fan of dry vermouth. But, what the hell, I'm using Dolin dry vermouth and Wild Turkey rye (both topshelf), along with my ol' standby, Aperol.

Putting the drink together was easy and quick and when I took that first sip, I was pleasantly surprised at how balanced the drink tasted--how pleasantly the Aperol held the dry vermouth in check, and how adeptly the dry vermouth still allowed just the right amount of Aperol's sweetness to come through. And, yes, there was the rye in the background, but not too far back. A very pleasant drink that I would drink again. I rated this drink at a 4.0. But I'm still wondering--why the high ratings but no comments.

Kal Katz

1 oz Light rum
1 oz Dry vermouth
1 oz Pineapple juice
2 ds Crème de Menthe
2 ds Maraschino Liqueur
Instructions

Shake, strain, up.

History

Sourced from Tom Sandham's World's Best Cocktails.

Yields Drink
Year
1932
Authenticity
Authentic recipe
Creator
José Abeal, Sloppy Joe's, Havana.
Source reference

http://cocktailvirgin.blogspot.com/2013/03/kal-katz.html

Curator rating
4 stars
Average rating
4 stars
(16 ratings)
From other users
  • Interesting. Maybe reduce creme de menthe a little so its coldness doesn't numb other flavors as much.
  • Flavors I wouldn't have ever thought of combining. Works well. Brought down a notch by my middling-grade creme de menthe. — ★★★★
  • Wow, this is unexpectedly delicious (with fresly squeezed pineapple juice).
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bvankammen commented on 1/18/2018:

Good, easy to make drink, that is a good opportunity to showcase pineapple flavor.  Use fresh for best results.

Pangolindo commented on 5/29/2019:

Used pineapple molosses, homemade mint liquor and a softer maraschino than luxardo.

That was good but seemed to lack something. I will do again with proper ingredients 

Mezcalín

1 1⁄2 oz Reposado Tequila, Calle 23
1⁄2 oz Mezcal, Del Maguey Vida
1⁄2 oz Ginger-Honey Syrup
1 t Lime juice
Instructions

Stir, strain, one big rock.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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