Fire and Blood

1 1⁄2 oz Islands Scotch, Talisker
3⁄4 oz Oloroso sherry
1⁄2 oz Amer Picon, Amer Boudreau
1 t Cherry Liqueur, Sangue Morlacco
1 spl Blood Orange Juice
1 twst Blood orange peel (flamed)
1 Cherry, Luxardo
2 dr Cayenne tincture
Instructions

Stir, strain, rock, crown. Serve in a cherry wood-smoked goblet or coupe. Sip in your throne and ponder your mastery over your kingdom.

Fire and Blood with blood orange wheel garnish
Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Conquistador

1 oz Añejo rum
1 oz Tequila
3⁄8 oz Lemon juice
3⁄8 oz Lime juice
3⁄4 oz Simple syrup
2 ds Orange bitters
1 Egg white
Instructions

Dry shake, shake with ice, strain, up.

Yields Drink
Authenticity
Authentic recipe
Creator
Sam Ross
Source reference

Bartender's Choice app for iOS by Sam Ross.

Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
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Imperial Buck

2 oz Virgin Islands Rum, Cruzan Blackstrap
1⁄2 oz Lime juice
1 oz Pineapple juice
3 oz Ginger beer
Instructions

Shake without ice, pour into Collins with ice, top with ginger beer.

Yields Drink
Authenticity
Authentic recipe
Creator
Sam Ross, Milk & Honey, NYC.
Source reference

Bartender's Choice app for iOS by Sam Ross.

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Orange Viola

1 1⁄2 oz Gin
3⁄4 oz Campari
1⁄2 oz Passion fruit syrup
1 ds Orange bitters
Instructions

Shake, strain, up, orange twist.

Yields Drink
Year
2007
Authenticity
Authentic recipe
Creator
Rick Stutz, Kaiser Penguin
Source reference

http://spiritsandcocktails.wordpress.com/2007/09/02/novara-orange-viola/

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
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mahastew commented on 3/21/2013:

Rafa, you might enjoy my wife's signature cocktail, the Dana Special.

DrunkLab commented on 3/21/2013:

Sounds delicious, if a little sweet. I'll give it a try.

drinkingandthinking commented on 1/03/2025:

Trying out all the various passion fruit syrup recipes and this simple yet elegant one stands out. The Campari is sufficiently tamed by the syrup and the nice local floral gin I used shines through.

Novara

1 1⁄2 oz Gin, Plymouth
1⁄2 oz Campari
1⁄2 oz Passion fruit syrup
1⁄2 oz Lemon juice
Instructions

Shake, strain, up.

Notes

Boudreau: "The final product looks, smells and tastes like ruby red grapefruit juice. It really is quite remarkable. The Jasmine is another drink which sort of does this, but not to the extent that the Novara does."

Yields Drink
Year
2007
Authenticity
Authentic recipe
Creator
Jamie Boudreau
Source reference

http://spiritsandcocktails.wordpress.com/2007/09/02/novara-orange-viola/

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • I used Chinola as the passionfruit liqueur and found that the drink was not sweet enough for my taste. I think if I used Chinola again I would add either honey syrup or simple syrup. 1:1 I would probably start with 1/4 oz.
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Coco de Agua

2 oz Light rum
1⁄2 oz Lime juice
1⁄2 oz Simple syrup
1 1⁄2 oz Coconut Water
2 oz Soda water
1 spg Mint (as garnish)
Instructions

Shake, Collins, top with soda, garnish.

Yields Drink
Year
1951
Authenticity
Authentic recipe
Creator
Charles H. Baker's South American Gentleman's companion via Sam Ross.
Source reference

Bartender's Choice app for iOS by Sam Ross.

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Nothing bad but nothing special either.
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Renegade

1 oz Mezcal, Del Maguey
1 oz Bourbon, Buffalo Trace
3⁄4 oz Herbal liqueur, Yellow Chartreuse
1 ds Orange bitters, Fee Brothers Orange
1 ds Bitters, Angostura
Instructions

Stir over ice until well chilled, pour in chilled cocktail/coupe. Garnish with orange twist

Notes

Specified Buffalo Trace, but I think it's only necessary to not use a high proof bourbon, I originally used Wild Turkey 101 and it over-powered the drink.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • This is simple and delicious! The yellow chartreuse is genius - it ties it all together. Cheers!
  • Strong and boozy with surprisingly strong citrus notes.
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Bologna Sour

1 1⁄2 oz Bourbon
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup
1 dr Bitters, Fee Brothers Old Fashion
1 bsp Amaro Montenegro
1 oz Lambrusco
Instructions

Shake all ingredients except for Lambrusco with ice and strain into a cocktail glass. Float the Lambrusco on top

Notes

Like a New York Sour but more Italian

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Chris Reeder, Cambridge, MA
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
From other users
  • Wanna try this -- but whazzat mean, "Like a New York Sour but more Italian" ????
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Fossicker

1 1⁄4 oz Cognac, Pierre Ferrand 1840
3⁄4 oz Rum, Privateer
3⁄4 oz Bärenjäger
3⁄4 oz Lemon juice
1 oz Lambrusco
Instructions

Shake all ingredients except for Lambrusco with ice and strain into a cocktail coupe. Float the Lambrusco on top.

Yields Drink
Authenticity
Your original creation
Creator
Chris Reeder, Cambridge, MA
Curator rating
Not yet rated
Average rating
Not yet rated
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Pearl Handle Gun

2 oz Rye, Bulleit
3⁄4 oz Hibiscus cordial
3⁄4 oz Lemon juice
1⁄2 oz Grapefruit juice
1⁄4 oz Allspice Dram, St. Elizabeth
1 ds Absinthe
Instructions

Shake well, strain over fresh ice in large rocks glass; garnish with half grapefruit wheel and fresh grated nutmeg.

Notes

Rich body, and mouthfeel. Balance of sweet, sour citrus, and tart hibiscus; Fresh grapefruit and nutmeg on the nose. Herbaceous absinthe and allspice finish.

Picture of Pearl Handle Gun
Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Leo Bernardes; Tavern Law/Needle & Thread
Curator rating
Not yet rated
Average rating
4.5 stars
(5 ratings)
From other users
  • Tasty, but feels overworked.
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Zachary Pearson commented on 3/20/2013:

Removed "fresh" from the notes - we assume you're using fresh ingredients here at KC.

yarm commented on 9/09/2025:

Hibiscus cordial? Is that like a hibiscus tisane/tea syrup or is that Sorel Liqueur or other? From the recipe, it looks like it needs to be as sweet as a liqueur to match all that citrus acid.

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