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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  • The Front Street — Rye, Ramazzotti, Sweet vermouth, Maraschino Liqueur, Maraschino cherry
  • Manhattan (Bénédictine) — Bourbon, Bénédictine, Sweet vermouth, Orange bitters
  • Carroll Gardens — Rye, Sweet vermouth, Amaro Nardini, Maraschino Liqueur, Lemon peel
  • Quadrophenia — Bourbon, Sweet vermouth, Averna, Amer Picon, Cherry Bitters, Orange peel

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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  • Cure for Eric — Rum, Virgin Islands Rum, Ginger liqueur, Bitters, Water, Pineapple juice, Orange juice, Butter, Lemon juice, Honey, Grade B maple syrup, Lemon zest, Vanilla extract, Nutmeg, Cinnamon, Cayenne pepper, Cinnamon stick, Cloves
  • Tropicale Nuvole — Light rum, Rum Cream, Coconut Water, Orgeat, Lime juice
  • Fresca — Tequila, Herbal liqueur, Watermelon, Lime juice
  • Smoky Iced Tea And Whiskey Cooler — Ginger liqueur, Rye, Bitters, Tea, Lemon juice
  • Honey Fitz — Guatemalan rum, Peychaud's Bitters, Honey syrup, Grapefruit juice

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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  • Floridita Special — Rye, Sweet vermouth, Amer Picon, Triple sec, Bitters, Sugar
  • Dry and Fruity — Bourbon, Dry vermouth, Bitters, Fig syrup, Grapefruit juice
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  • Heathen VC — Rye, Armagnac, Sweet vermouth, Triple sec, Bitters, Absinthe
  • Brunswick — Cognac, Dry vermouth, Bénédictine, Amer Picon
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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  • Clavo Oxidado — Reposado Tequila, Mezcal, Drambuie, Bitters, Cinnamon syrup
  • Hot & Heavy — Reposado Tequila, Mezcal, Bitters, Peychaud's Bitters, Honey syrup, Lemon, Mint
  • Ancho and Lefty — Bourbon, Mezcal, Bianco Vermouth, Ancho Reyes chile liqueur, Orange bitters, Celery bitters
  • Powers of Peat — Highland Scotch, Sweet vermouth, Islay Scotch, Absinthe, Lemon juice, Ginger syrup
  • Bullseye — Japanese Whisky, Bergamot liqueur, Ancho Reyes chile liqueur, Cranberry bitters, Orange juice

Karya

1 1⁄2 oz Rye, Dad's Hat
1 oz Aromatized wine, Lillet Rose
1⁄2 oz Walnut Liqueur, Nux Alpina
1 bsp Hazelnut orgeat
1 ds Bitters, Urban Moonshine original
Instructions

Stir, strain, up, float three roasted hazelnuts.

Notes

Nutty, wood, herbal, sweet. Sturdy. Hazelnut orgeat recipe here: http://www.imbibemagazine.com/Prairie-Rose-Recipe

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Feu-de-vie
Source reference

http://feu-de-vie.blogspot.com/2012/10/karya.html#.UT9yQxwSOYE

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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  • Bonnie & Clyde — Cognac, Amontillado Sherry, Byrrh, Bénédictine, Bitters
  • Memphis — Rye, Aromatized wine, Virgin Islands Rum, Bitters, Orange peel
  • Tipperary Cocktail #3 — Rye, Sweet vermouth, Herbal liqueur
  • Ordet — Cognac, Aromatized wine, Triple sec, Suze, Lemon peel
  • Streets of Gettysburg — Sherry, Rye, Bénédictine, Coffee liqueur, Bitters, Orange peel
Shawn C commented on 12/15/2022:

Pleasant light red grape flavor combined with sweet nuttiness of the nocino and orgeat, along with the spiciness of the rye. I subbed Boker's Bitters for the Urban Moonshine Original Bitters (which I don't have) since some tasting notes suggested they shared some similarities.

A Burnt Offering to Tangaroa

1 oz Jamaican rum, Smith & Cross
1 oz Amaro Abano, Luxardo
1⁄2 oz Demerara Rum, Lemon Hart 151
1⁄2 oz Donn's Spices #2, B.G. Reynolds
1⁄4 oz Simple syrup (Salted caramel syrup, see note)
1⁄4 oz Bitters, Angostura Orange
3 ds Bitters, Scrappy's Aromatic
Instructions

Shake and pour unstrained into a double rocks glass.

Notes

To make salted caramel syrup, in a large saucepan, take 1/2 cup sugar and 1/2 teaspoon salt and cook until a dark caramel forms - wisps of smoke should be evident. Carefully add 1/2 cup water to the caramel and once the bubbles subside, swirl to dissolve the sugar. Let cool and strain into a squeeze bottle.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
Not yet rated
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  • (the) Holliday — Whiskey, Fernet, Cherry Liqueur, Amaro, Ginger syrup
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  • MoJo Hannah — Reposado Tequila, Amaro Nonino, Campari, Aperol, Scotch, Grapefruit peel
  • Dead Glamour — Reposado Tequila, Campari, Santa Maria al Monte, Bitters
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Manhattan (Employees Only)

1 1⁄2 oz Rye
1 3⁄4 oz Sweet vermouth
1⁄2 oz Orange liqueur, Grand Marnier
3 ds Bitters, Angostura
1 twst Lemon peel (as garnish)
Instructions

Stir with ice, strain into cocktail glass, garnish.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Source reference

http://liquor.com/recipes/employees-only-manhattan/

Curator rating
Not yet rated
Average rating
4.5 stars
(19 ratings)
From other users
  • Very sweet. Perhaps try less SV.
  • Love the combo of the gran marnier! Really gives some depth. I reduce SW to the amount of rye I use. Have used Knob Creek 100proof and Rittenhouse 100p.
  • A touch too sweet. Made a second round as a “perfect” Manhattan and it was excellent. — ★★★★
  • 1/6/18: Made with Cocchi vermouth and PF dry curaçao. Might reduce curaçao slightly, but quite good.
  • Nice, well balanced, better for my taste than à classic Manhattan
  • Made with Punt e Mes and PF dry curacao. — ★★★★
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Coquito

2 oz Añejo rum (brown butter-washed; see Notes)
4 oz Coconut milk
1 oz Sweetened condensed milk
1 t Allspice Dram
1⁄2 oz Coconut Water
1 t Bitters, Angostura
1 pn Salt
1 pn Cayenne pepper
1 pn Nutmeg (hefty)
Instructions

Blend until smooth and refrigerate at least four hours or overnight. Garnish with fresh-grated nutmeg or cinnamon and coconut shavings. For butter-washed rum: https://www.foodandwine.com/recipes/brown-butter-rum-cocktails-2007

Notes

My take on the traditional Puerto Rican holiday treat Coquito, a kind of coconut egg nog. Recipes for Coquito are extremely varied, with many calling for cinnamon, allspice, evaporated milk, cream of coconut, and whole eggs (though some Puerto Ricans insist that the presence of an egg makes it a Ponche). This version, based loosely on Jeffrey Morgenthaler's egg nog, simplifies things by cutting back on the sugar and modifiers. Feel free to experiment with proportions and ingredients; Coquito recipes are only ever suggestions. Note: while this recipe serves one, due to the prep involved it's best batched.
For butter-washed rum: https://www.foodandwine.com/recipes/brown-butter-rum-cocktails-2007

History

Traditional Puerto Rican drink.

Yields Drink
Year
2012
Authenticity
Altered recipe
Creator
Traditional, but this version's by Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Butter washed rum and cayenne pepper were great additions to the traditional method but I think alspice dram and bitters are not such a great substitute for pure spices (particularly cinnamon). I also think that the traditional ingredients of cream of coconut and evaporated milk are essential. I understand that this is altered and simplified for a single serving but if you're going to go through the extensive process of butter washing and opening and using only a portion of condensed milk and coconut milk I think it makes more sense to go all the way. Also the fat-washing technique link is dead so here's alternate one that I used.: https://diydistilling.com/how-to-make-fat-washed-rum/
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