Curiosity

2⁄3 oz Aromatized wine, Lillet Rouge
2⁄3 oz Sweet vermouth
2⁄3 oz Dry vermouth
2⁄3 oz Bourbon
1 spl Crème de Noyaux
1 spl Campari
6 ds Peychaud's Bitters
Instructions

Shake on ice, strain into vessel of choice; place in freezer for 16 minutes. Enjoy as a Martian would!

Notes

The idea is a red-ish, brown-ish, dry, tart, very cold drink - a metaphor for the planetary conditions we know about (substitute your available choice of red and dry fine liquor).....the exotic flavors in this recipe represent the rare-Earth (interesting phrase) elements, compounds, and minerals of the planet that we know about.....the length of time in freezer is for the number of months a round trip would take (crystals will form!)

History

The history here is obvious, Earthlings!

Yields Drink
Authenticity
Your original creation
Creator
J., 'Bar, One, Too', Virginia
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
Similar cocktails

32 Down

2 oz Rum, Kraken
1 oz Whiskey, Crown Royal
2 oz Ginger ale, Blue Sky Organic
2 ds Bitters, Bitter Truth Lemon
Instructions

Swirl whisky & rum together. Toss in one dash of bitters. Pour over ice then add ginger ale and one more dash of bitters

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Lincoln Chinnery
Curator rating
Not yet rated
Average rating
2 stars
(2 ratings)
From other users
  • MUST TRY
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Thanksgiving for Jack

2 oz Mezcal
1 oz Aromatized wine, Lillet Blanc
1⁄2 oz White Crème de Cacao
1 rinse Absinthe
Instructions

Stir with ice and pour into a chilled coupe.

Notes

Anise and licorice on the nose, smoke on the tongue and then a touch of chocolate on the finish. If you want a hint of fruit, consider adding an orange twist.

History

I came up with this while rewatching 24 and thinking that Thanksgiving should be dedicated to Jack Bauer and the many, many times he's stopped widespread disaster. Hence the smoky destruction of Mezcal, with a hint of holiday sweetness in the absinthe and creme de cacao.

Yields Drink
Authenticity
Your original creation
Creator
Mike Alwill, Cocktail Democracy
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • This is sweet enough for dessert, but tasty enough for anytime! Wonderful. Orange peel is a nice touch. Also could add a couple chili flakes for a slightly different take. I added chocolate bitters. — ★★★★
  • Pretty good. I figured what the heck and gave it a couple drops of Aztec chocolate bitters too. Thumbs up.
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laerm commented on 1/26/2017:

Pretty good. I figured what the heck and gave it a couple drops of Aztec chocolate bitters too. Thumbs up.

Negroni Sans

2 oz Gin
1⁄2 oz Sweet vermouth, Cocchi Vermouth di Torino
1⁄2 oz Dry vermouth, Dolin
3 3⁄8 oz Sanbitter
1⁄4 oz Lime juice
Instructions

Pour the gin, vermouths, and lime juice into an ice-filled rocks glass. Stir. Top with the Sanbitter. If you must, garnish with a lime wheel.

Picture of Negroni Sans
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Negroni variant that's less bitter and goes down more like a mixed drink.
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noksagt commented on 9/25/2016:

Not bad;  I think less Sanbitter is better here.

The recipe as written needs almost 7 oz of liquid and then ice as well and would over-fill most rocks glasses.

An oz or two would probably be sufficient.

Maple Leaf

2⁄3 oz Bourbon
2⁄3 oz Maple syrup
2 t Cynar
1 ds Bourbon (Vanilla-infused)
1 ds Peychaud's Bitters
1 ds Bitters, Angostura
1 ds Orange bitters, Fee Brothers Orange
Instructions

Shake over ice, strain into vessel of choice, WAIT until Room Temperature - Enjoy

Yields Drink
Authenticity
Your original creation
Creator
J., 'Bar, One, Too', Virginia
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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PhD Pepper

2 oz Ginger liqueur (Homemade)
1 oz Overproof bourbon
2⁄3 oz Aperol
1 ds Orange bitters
1 ds Bitters
1 ds Bourbon (Vanilla-infused)
Instructions

Swirl with Ice, Serve.

History

And a history it is....got to think ahead!;

Homemade Ginger Liqueur;

8 oz liquor (e.g. vodka, rum);
2 oz liqueur (e.g. elderflower);
2 oz choice liqueur (e.g. triple sec);
2 oz sweet syrup (e.g. molasses, agave, honey, maple, Lyle's);
4 oz minced ginger root;
shake often;
muddle at 2 months;
use after 3 months;;;

Vanilla-infused Bourbon;

Half-length, split Vanilla bean;
4 oz bourbon;
Steep for at least 4 weeks;
Shake often;;;

Yields Drink
Authenticity
Your original creation
Creator
J., 'Bar, One, Too', Virginia
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
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Davy Jones' Locker

2 oz Rum, Appleton Reserve
1 oz Grapefruit juice
1⁄4 oz Lime juice
1⁄4 oz Fernet Branca
1⁄2 oz Cinnamon syrup
Instructions

Combine all ingredients and shake vigorously. Strain into a frozen sour glass and garnish. Garnish with lime wheel.

Yields Drink
Authenticity
Authentic recipe
Creator
Brad Farran, Clover Club, Brooklyn, New York
Source reference

http://www.imbibemagazine.com/Davy-Jones-Locker-Cocktail-Recipe

Curator rating
Not yet rated
Average rating
4 stars
(18 ratings)
From other users
  • Really outstanding when the Fernet-to-Rum mix is just right. — ★★★★★
  • Amazing and unique. I added a touch of tiki bitters second try, and it"s a nice addition.
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Yitzi commented on 10/03/2014:

Cinnamon syrup really didn't do much for me. Preferred with simple syrup and Demerara rum.

ccmonsterman commented on 3/09/2016:

A new tiki classic! I tried a touch of tiki bitters second go, and it's a great addition.

Steve L commented on 6/06/2017:

This is a great daiquiri variation!  

Tetanus

2⁄3 oz Scotch, Dewar's
2⁄3 oz Drambuie
2 t Triple sec, Cointreau
2 t Herbal liqueur, Green Chartreuse
1 ds Orange bitters, Fee Brothers Orange
1 dr Celery bitters
1⁄2 ds Bitters
Instructions

Stir with ice, serve.

History

Been looking to use up a bottle of Dewar's, and was stumped on the Green Chartreuse - necessity mothers invention.

Yields Drink
Authenticity
Altered recipe
Creator
J., 'Bar, One, Too', Virginia
Source reference

Rusty Nail-based

Curator rating
Not yet rated
Average rating
4.5 stars
(10 ratings)
Similar cocktails
Kindred Cocktails commented on 11/09/2018:

Very sweet as written. I upped the scotch to 2 oz (Bowmore Legend). I also erred and doubled the Chartreuse. Probably best as written. I'm not sure what the last bitters is though. I could not taste one drop of celery bitters.

A Long Day

1 oz Añejo tequila
1 oz Cynar
1 oz Sweet vermouth
1 ds Orange bitters
1 ds Grapefruit bitters
Instructions

Build in a rocks glass half-full of ice. Stir. Twist a lemon peel over the top, rub it around the rim, and drop it in.

Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • 1/13/17: This was just okay. Would try again.
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Zachary Pearson commented on 7/29/2012:

Stew,

Love the thought of anejo tequila + Cynar playing together. What sweet vermouth do you recommend? Dolin might be nice...

mahastew commented on 7/29/2012:

My sweet vermouth of choice is Cocchi. Dolin could be nice, too! Carpano Antica might add a bit too much bitterness to an already bitter drink.

brockisdrinking commented on 2/05/2014:

Really nice, well-balanced cocktail. Only had Cazadores reposado around, but it played nicely.

MOJO1229 commented on 1/11/2021:

My changes address the questions or issues raised in the above three Comments. I used 1.5 oz El Tesoro anejo tequila, 1 oz Cynar, and 1 oz Dolin sweet vermouth. Also used Bitternens Hopped Grapefruit bitters and Angostura Orange bitters. And the lemon peel, of course. Great drink! Very smooth, but a tad too sweet for my taste. Perhaps 0.75 oz Cynar for less sweetness? Rated 4.5 as I made it. Enjoy!

A Polite Discretion

1 1⁄2 oz Guatemalan rum, Zacapa 23
3⁄4 oz Pear liqueur, Belle de Brillet
1⁄4 oz Gran Classico
Instructions

Stir, strain, cocktail.

Notes

First recipe I made from Regan's 2012 book, and a real winner.

Yields Drink
Authenticity
Authentic recipe
Creator
Geoffrey Wilson, Loa, New Orleans
Source reference

Gaz Regan's 101 Best New Cocktails 2012

Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • Used 0.5 oz Gran Classico. Works with Rhum Barbancourt, but Flor de Cana is better. Dialled GC back to 0.25 to allow pear to come through.
  • Made with R&W
  • Wanted less sweet so made with a pear eu-de-vie and added simple syrup (0.5oz?) to get it right.
  • Substitute mixture of 1/3 campari/ 2/3 aperol for Gran Classico
  • try another amaro if don't have Gran Classico
  • Quite good! Will definitely make again.
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MOJO1229 commented on 4/07/2017:


An easy to make and easy to drink cocktail. Somewhat sweet, but not overly so; the rum sees to that. One might be tempted to put in a TAD more Gran Classico; I know I was (but didn't). Maybe next time. I rated this one at 4.0. Meanwhile, drink up but drive responsibly.

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