Miel Picante Punch

6 oz Añejo rum
12 oz Apple cider
2 oz Lemon juice
3 oz Honey (jalapeno-rum infused)
Instructions

On a stovetop, heat all ingredients together until steaming. Ladle into mugs and garnish.

Garnish: freshly grated cinnamon and a lemon wedge

Notes

To make the jalapeno-rum honey: Combine 1 1/2 cups of honey with one sliced and smashed jalapeno (seeds intact) and two ounces of aged rum. Stir and let sit overnight at room temperature. Remove the jalapeno chunks before using. Store in a dark, cool place for up to one month.

YieldsDrink
Authenticity
Authentic recipe
Creator
Jane Danger
Source reference

Imbibe Magazine

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2 stars
(1 rating)
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Minor curate: removed fresh from notes - Kindred Cocktails always assumes fresh juices and other ingredients.

Lowcountry

1⁄2 oz Fernet Branca
1 oz Lime juice
1⁄2 oz Simple syrup (sage-peppercorn infused)
1 oz Ginger beer (Reed's)
1 1⁄2 oz Old Tom Gin
Instructions

Garnish: fresh cucumber slices and 3 dashes of Fee Bros. Whiskey Barrel Aged bitters

Combine all ingredients, except ginger beer and shake. Strain over fresh ice cubes into a Mason jar or Collins glass and top with ginger beer. Garnish.

Notes

For the sage-peppercorn syrup: In a medium saucepan, bring two cups of water to a boil. Stir in two cups of granulated cane sugar and reduce heat to medium. Add 1 tablespoon of whole black peppercorns and 6 medium-sized fresh sage leaves. Immediately remove from heat. Let syrup sit for five minutes and then strain into a clean glass jar. Will keep refrigerated for up to four weeks.

YieldsDrink
Authenticity
Authentic recipe
Creator
Brandon Wise
Source reference

Imbibe Magazine

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  • garnish with sage leaf and use regular simple
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Thai Boxer

10 lf Thai Basil (plus a sprig for garnish)
10 lf Mint
10 lf Cilantro
1⁄2 oz Ginger liqueur, Canton (or simple syrup)
1 1⁄2 oz Rum (white rum infused with vanilla)
1 oz Lime juice
1⁄2 oz Coconut milk
1 oz Ginger beer
Instructions

Muddle, shake, strain over ice and top with ginger beer

YieldsDrink
Authenticity
Altered recipe
Source reference

Scott Beattie, Food & Wine Cocktails 2008

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4 stars
(1 rating)
From other users
  • Used white rum with a few drops vanilla extract. Used ginger syrup. Muddle light. Tried with Cardamom Bitters was good as well but did not improve. Nice cocktail.
  • adjust sirop rhum épicé
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Eastern Exposure

2 oz Bourbon, Four Roses
1 oz Ginger liqueur, King's
1⁄2 oz Ramazzotti
2 ds Orange bitters, Regans' orange bitters
Instructions

Stir with ice until well chilled, strain into an old fashioned glass over a small cube of ice

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Your original creation
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3 stars
(6 ratings)
From other users
  • Use one dr orange, one dr lemon; reduce bourbon to 1.5 oz, ginger to 0.75 oz.
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Used Canton (because that's what I had) and Bulleit Rye (because I'm, well, me and will almost always go rye over bourbon). Very tasty cocktail, and perfect for, well, a night like tonight.

bza commented on 5/28/2014:

Enjoyable but a little sweet. It could use something spicy and might be more enjoyable with rye like the other commenter mentioned.

Eastern Exposure is a pleasant drink, but as commented on by two others, it has a sweetness to it, from the Ramazzotti I suspect (and from the orange bitters, to a lesser degree), that some may not like. I used Jim Beam Black (a more pronounced taste than Four Roses, yet easy to imbibe), and still the sweetness. As is, I rate this cocktail at 3.5.

Nevertheless, I'm going to make this drink twice more, each a different way. First, I'll make Eastern Exposure using Four Roses' small batch bourbon, and also using lemon bitters instead of orange bitters. Second, I'll make Eastern Exposure using a good rye (Bulleit or Wild Turkey, for example) with orange bitters. I love a good rye drink, and it just may be that Eastern Exposure is a better drink when made with rye. Comparing the drink when made with different bitters vs. made with rye will--hopefully-- give some insight as to how to best make Eastern Exposure. 

White Tai

1 oz Martinique Rum, La Favorite Blanc
1 oz Nicaraguan Rum, Flor de Caña Dry 4 (or El Dorado White)
1⁄2 oz Lime juice
1⁄2 oz Orgeat
1⁄4 oz Triple sec, Cointreau
6 dr Absinthe, Pernod (=1/8 teaspoon)
Instructions

Shake, strain, up.

History

So.... for a long time I've thought of Tiki drinks as a repository for every garishly colored, sickly flavored syrup and liqueur known to man. But I picked up a copy of "Beachbum Berry Remixed", and while reading about the Mai Tai, decided to make a minimalist version of the drink. Like all Mai Tais, feel free to combine white rums, but the La Favorite is the aroma and FdC white is the dry edge.

YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
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Wonderful nose, really highlighted the rum and lime elements, just a hint of sweet.  I always use a lighter touch with the orgeat.  Might sub out one of the rums for Arrack Batavia cause I happen to have it.  5 star.

The Business

2 oz Gin
3⁄4 oz Honey syrup (see note)
1 oz Lime juice
Instructions

Combine gin, honey syrup and lime juice in a cocktail shaker and stir until honey is dissolved. Shake with ice and strain into a glass. Can be served up or over ice.

Notes

The honey syrup is 3:1 with hot water, stirred to combine.

YieldsDrink
Authenticity
Authentic recipe
Creator
Sasha Petraske
Source reference

Regarding Cocktails pg. 85

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4 stars
(5 ratings)
From other users
  • Nice amber color, hint of honey and lime: very, very interesting. Sour, but not too harsh. I'll bet Madelyn would like it... I definitely will make this again. The honey really makes this interesting.
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Regarding Cocktails (p. 85) credits Sasha Petraske for this drink (with 3/4oz honey syrup). 

Curated this - added creator, updated the source cite (the previous was a bad link). Corrected honey syrup recipe, corrected amount of honey syrup. Thanks,  Zachary

Basil Gin and Tonic

1 oz Lime juice (1/2 a lime)
1 spg Basil
2 oz Tonic water
1 oz Gin, Junipero
Instructions

Muddle the basil with the lime juice, then add tonic water. Fill glass with ice and stir in the gin

Notes

This was quite delicious, and very refreshing. A nice summer drink, tart with citrus, with strong basil aroma and just all around tasty. (6/5/2011)

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Year
2011
Authenticity
Your original creation
Curator rating
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4 stars
(7 ratings)
From other users
  • Made with Hendricks. — ★★★★
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Paloma

2 oz Reposado Tequila
6 oz Grapefruit soda
1 Lime (Wheel, as garnish)
Instructions

Build in an ice filled Collins glass and stir to combine. Garnish.

Notes

Lots of variants here: Tequila can be silver. Soda can be Squirt (traditional in Mexico), Jarritos, or Ting. Some people (PDT, quoting Wondrich) add .5 lime juice. Some people salt the rim, or sub grapefruit juice + club soda for grapefruit soda.

YieldsDrink
Authenticity
Unknown
Creator
Don Javier Delgado Corona, La Capilla Bar, Jalisco, Mexico
Source reference

http://lupecboston.com/2010/11/17/what-were-drinking-la-paloma/

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3.5 stars
(17 ratings)
From other users
  • Use this recipe: 2 oz Espolon reposado 1/2 ounce lime 1/2 ounce grapefruit juice 4 oz San Pellegrino pompelmo 1/2 oz Campari or Aperol.
  • Made with 2 oz Espolon reposado, 1/2 ounce lime, 2 tsp rich (2:1) simple, 1/2 ounce grapefruit juice, about 4 oz San Pellegrino pompelmo. Next time reduce or omit simple and maybe add 1/2 oz Campari or Aperol.
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Dan commented on 2/02/2012:

Highballs with soft drinks, huh? Personally I'd consider this a craft cocktail only with fresh juice, seltzer, and maybe some lime+simple for sweet/sour complexity.

Now San Pelligrino Sanbitter or Chinotto is a different story. I wonder if there is a grapefruit equivalent of Aranciata?

Dan,

KC always assumes fresh juice - just utilize the garnish ;) I wanted a minimalist version of this drink. The notes include many variants, including the additions of lime, grapefruit juice + club soda, etc...

Fresh squeezed juice, club soda, and a fairly inexpensive anejo make a wonderfully light and refreshing cocktail. A few drops of campari for color and a bit more sweetness.

rcb4d commented on 3/26/2013:

There is! San Pellegrino pompelmo.

Norm commented on 11/08/2014:

We go both ways on this one, depending on what we have on hand

2 oz Blanco tequila
2 oz Pink Grapefruit Juice
½ oz Lime Juice
½ oz Agave Nectar
1½ oz Club soda

OR

2 oz Blanco tequila
3½ oz Pink Grapefruit Juice
½ oz Lime Juice

mako commented on 12/17/2018:

So many options! I made both of the suggestions by Norm (A: 2oz reposado; 2oz grapefruit; ½ oz lime; ½ oz agave; B: 1½oz soda AND 2oz blanco; 3½ oz grapefruit Juice; ½ oz lime). The second tastes better but the bubbles are important! I also made A with blanco and with Vida mezcal. I actually love A with mezcal!

Corleone

1 1⁄2 oz Gin
1⁄2 oz Grappa
1⁄2 oz Lemon juice
3⁄4 oz Simple syrup
5 Grapes (White)
1 ds Orange bitters
Instructions

Muddle grapes, add everything else and shake with ice. Strain into a chilled cocktail glass, garnish with a single grape sliced midway and resting on rim.

YieldsDrink
Authenticity
Authentic recipe
Creator
Ryan Margarian
Source reference

The Essential Bartender's Guide by Robert Hess

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Bitter Branch

3 oz Rye
1 oz Cynar
1⁄2 oz Nocino (Or Nocello)
3 dr Salt Solution
1 twst Orange peel (Garnish)
Instructions

Combine salt water, rye, Cynar, and nocino in a mixing glass, add ice and stir till chilled. Strain into an Old Fashioned glass and garnish with the orange twist and a candied walnut.

Notes

To make the sea salt water, combine 2 Tbs sea salt into a 1/2 cup boiling water, stirring till dissolved. Chill well before use.

YieldsDrink
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Authentic recipe
Creator
Pip Hanson, Marvel Bar, Minneapolis
Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Nice, but hard to get the salt just right. Also, I tried it it with a dash of orange flower water instead of orange twist (out of oranges - can you believe it?) Not quite the same, but nice alternative. — ★★★★
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Delicious and the salt solution really ties it all together. I usually make it with 2 oz rye, 3/4 oz cynar, 1/4 oz nocello, 2 drops salt solution as I find the original a bit large. 4/5.

I have messed around with this recipe and I have had it at the Marvel Bar.  I personally like it best with 2 drops of salt solution and I prefer Braulio over the Cynar in the same ratio. 

I like bitter drinks,. But this was like drinking a glass of campari and nothing else. No depth. No complexity. Just a lot of bitter. It could be that I chose the wrong nocino (Eda Rhyne Rustic Nocino). Or perhaps Old Overholt 86 was the wrong rye.

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