Ginger Pear Thing

3⁄4 oz Light rum
3⁄4 oz Dark rum
1⁄2 oz Pear liqueur
1⁄2 oz Ginger liqueur, King's Ginger
1 1⁄2 oz Seltzer water
Instructions

Stir, serve with ice

Picture of Ginger Pear Thing
2012 Jesse Morris
Yields Drink
Year
2012
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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The International Orange

1 1⁄2 oz Gin, No. 3
1⁄2 oz Ginger liqueur, King's Ginger
1⁄2 oz Orange liqueur, Grand Marnier
1 twst Orange peel
Instructions

Shake with ice, strain, and serve.

Picture of The International Orange
2012 Jesse Morris
Yields Drink
Year
2012
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
From other users
  • This is probably closer to a 4 or 4.5 for me, but the simplicity of it bumped it up.
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Rosemary's Bambino

1 oz Bourbon, Basil Hayden's
1 oz Campari
1 oz Sweet vermouth, Carpano Antica Formula
1 oz Grapefruit juice
1 spg Rosemary (for service)
Instructions

Stir until chilled. Pour down rosemary into a rocks glass over a ball of ice and serve.

Picture of Rosemary's Bambino
©2012 Kindred Cocktails
Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(25 ratings)
From other users
  • Strong, tasty. I didn’t even have the rosemary, but I bet it would go great together.
  • used 2x bourbon - need to try with fresh rosemary — ★★★★
  • Well balanced. Nice bitterness.
  • Paia inn is more Bourbon than Gin
  • Add 1/2 oz of simple syrup to take edge off bitterness
  • Doubled the Bourbon, so 2 parts Bourbon to 1 part everything else. Great drink...
  • nice ballance - woud be better with the rosemary — ★★★★
  • Made with Fighting Cock, which was a little overassertive in an otherwise very tasty drink. — ★★★★
  • An excellent and subtle blend, the Campari taste kept under control.
  • Used good rye instead of bourbon, still good
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In 2 Deep

1 1⁄2 oz Reposado Tequila, Partida Reposado
3⁄4 oz Ginger liqueur, Canton
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1 bsp Fernet Branca
2 ds Orange bitters
1 twst Orange peel (wide, as garnish)
Instructions

Stir, strain, cocktail.

Yields Drink
Authenticity
Authentic recipe
Creator
Kevin Diedrich
Source reference

Left Coast Libations (book)

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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lesliec commented on 9/10/2013:

Very tasty. I was out of Domaine de Canton so used a slightly smaller amount of ginger syrup - say ½ oz. Worked well.

THC

1 oz Gin, Catoctin Creek
2 t Absinthe, Grande Absente
1⁄8 oz Bitters, Fee Brothers Orange
1⁄4 t Bitters, Angostura
Instructions

Pour ingredients over two cubes of ice, swirl, enjoy.

Notes

There is no substitute for the Catoctin Creek Watershed Gin, it is a solid and unique gin from Loudoun County, Virginia and relatively new. The absinthe and bitters brands could likely vary.

History

The gin's slight sharpness with the absinthe and orange bitters is wonderfully complementary and was a surprising perfect match on a splendid Saturday afternoon.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
J., 'Bar, One, Too', Virginia
Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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La Paloma (Mezcal)

1 oz Mezcal, Del Maguey
1 oz Blanco tequila
1 1⁄2 oz Grapefruit juice
3⁄4 oz Grapefruit liqueur, Combier Crème de Pamplemousse
1⁄2 oz Lime juice
2 oz Soda water (to top)
Instructions

Shake, strain, ice-filled Collins glass, top with soda, stir gently

Notes

Original Combier version uses all tequila and no mezcal

Yields Drink
Authenticity
Altered recipe
Creator
Combier website
Source reference

http://www.combierusa.com/drink-recipes/la-paloma

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • This tastes like a fine way to spend a summer.
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Dan commented on 6/04/2012:

I changed the name to match the attribution and the variation, added attribution, soda water, and instructions.

The Director

1 1⁄2 oz Bourbon
3⁄4 oz Sweet vermouth
1⁄2 oz Amer Picon
1⁄3 oz Ginger Brandy, Jacquin's (or Domaine de Canton)
Instructions

Build in an ice-filled rocks glass and stir.

Yields Drink
Authenticity
Authentic recipe
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Pink Sonya

1 1⁄2 oz Gin
3⁄4 oz Dry vermouth
1⁄3 oz Orange liqueur, Grand Marnier
1⁄3 oz Campari
1⁄2 t Orange marmalade
Instructions

Shake and strain into a chilled cocktail glass.

Yields Drink
Authenticity
Authentic recipe
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Strangely light and bitter . Bit like the best parts of a Martini and a Negroni. I upped the Campari a little second time and added a dash of orange bitters and I preferred that.
  • NEEDS ORANGE MARMALADE
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St. Barths Buck

1 1⁄2 oz Blended rum, Banks 5 Island
3⁄4 oz Hum
3⁄4 oz Coconut Water
1⁄2 oz Lime juice
4 oz Ginger beer, Fentimans
Instructions

Shake all ingredients, except the ginger beer, with ice. Strain into a tall ice filled glass, top with ginger beer, and give it a gentle stir to combine.

St. Barths Buck
2012 The Venture Mixologist
Yields Drink
Authenticity
Your original creation
Source reference

http://theventuremixologist.blogspot.com/2012/05/hummin-along.html

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Ding Ho

2 oz Gin
1⁄2 oz Orgeat
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Lime juice
Instructions

Shake, strain, old fashioned glass, cherry/lime wedge garnish

Yields Drink
Authenticity
Unknown
Creator
Robert Hess, Seattle WA
Source reference

http://www.drinkboy.com/cocktails/Recipe.aspx?itemid=189

Curator rating
Not yet rated
Average rating
4.5 stars
(17 ratings)
From other users
  • Works well splitting the base with Genever, ala an Oh Mai
  • Diminuí o Orgeat porque ele é 2:1. Se for fazer. Faz 2:3/4:3/8:1/4
  • Gin- sweet, sour
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