Paloma

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
Curator rating
Not yet rated
Average rating
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)
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

Curator rating
Not yet rated
Average rating
Not yet rated
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Bitter Branch

3 oz Rye
1 oz Cynar
1⁄2 oz Nocino (Or Nocello)
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
Authenticity
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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  • Little Italy — Rye, Sweet vermouth, Cynar, Maraschino cherry
  • L'argent de poche — Rye, Cynar, Sweet vermouth, Cherry Bitters, Absinthe
  • Cynar Toronto — Rye, Cynar, Bitters, Simple syrup
  • Valkyrie — Rye, Averna, Cynar, Elderflower liqueur, Grapefruit peel
  • Side Eye — Bourbon, Sweet vermouth, Cynar, Amaro, Bitters, Lemon peel

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.


Nerina

1 1⁄4 oz Gin, Plymouth
1 1⁄4 oz Amaro Meletti
1 twst Orange peel
Instructions

Stir, strain, cocktail glass, garnish

YieldsDrink
Year
2010
Authenticity
Unknown
Creator
Employees Only, NY, NY
Curator rating
Not yet rated
Average rating
4.5 stars
(25 ratings)
From other users
  • Made with Tanq and grapefruit twist, since that's what I had on hand. Mineral on swallow. Finishes with an appealing tingle. A bit syrupy.
  • Lovely.
  • Swapped vya sweet for the carpano. Much less sweet but thinner.
  • A little on the sweet side, but I've played with the ratios, and equal parts always wins. I recently aged a Nerina in a 2 L barrel for 4 weeks and it was fantastic.
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Dan commented on 2/05/2012:

Has anyone tried this? I realize it's a Negroni variation, with the little-used Meletti in lieu of Campari. It does seem a bit sweet, but worth trying. I'm wondering if splitting the Punt e Mes with some dry vermouth would be needed, or maybe it's great as written.

I also wonder if rye or bourbon would work, since the chocolaty Meletti seems compatible with brown spirits. Or rum, of course.


Dan,

I would guess that EO is going for the Punt e Mes = Sweet vermouth + bitter thing which might give enough bitterness to make the Meletti act like Campari. I think Meletti is regional New York - we don't have it down here. I seem to remember it as honeyed.

I think it would be great as a Boulevardier riff.

Thanks,

Zach


I've tried this and I like it quite a bit, though I suspect you might find it too sweet as written. I'd say the sweetness is bit more than a Negroni made with Gran Classico and Cocchi vermouth di Torino, for example. The Meletti and Punt e Mes are delicious together. I tried this as a Boulevardier variation using Bulleit Rye, and it was good, but I prefer the more prominent amaro flavors in the gin version.


Delicious. I added a dash of wormwood bitters to offset the sweet Meletti a bit. Really good.



I rather like this one (4/5, but would lean towards 4.5 if it were an option). It is sweeter than a Negroni, but that is likely by design rather than a flaw. The combo of Meletti and Punt e Mes provides sufficient bitters, and the sweetness doesn't regress to caramel or chocolate--more berry/grape/orange fruity instead. There is a slight rhubarb (?) tartness countering the fruit. The Plymouth seems to work well.


Dante's Requiem

2 oz Rye
1⁄2 oz Bénédictine
1⁄2 oz Herbal liqueur, Green Chartreuse
1 bsp Campari
Instructions

Combine, ice, stir,strain, coupe. No garnish.

Notes

A play on Ted Kilgore's Purgatory.

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
Scott Diaz, Seattle, WA
Curator rating
4 stars
Average rating
4 stars
(43 ratings)
From other users
  • .25 Benedictine .25 chartreuse .5 Campari Barspoon Fernet
  • Good drink: strong & sweet. Did Dante write a requiem? — ★★★★
  • Too sweet, dial back Benedictine
  • Nicer color than I expected (clear amber). Chartreuse is strong, but ultimately this is well balanced: every ingredient has its chance. Maybe the Benedictine could be taken down a notch. — ★★★★
  • Very nice. Upped Campari to 1/2 oz and Fernet to 1/4 oz. A touch sweet and big. Maybe scale liqueurs back to 1/3 oz.
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Scott,

I fixed the spelling of the Chartreuse, which might be the reason it wasn't coming up in the database search.

Thanks,

Zachary


laerm commented on 12/09/2015:

This cocktail is shockingly well-balanced. A work of genius.


Clever clever clever. The Chartreuse fits in perfectly.


Jmmrad commented on 2/02/2018:

Made this with B&B instead of Benedictine (it’s all we had) and I think it mellowed it out a bit, not as sweet as others complained. Very herbaceous and sweet enough. It looked naked without some garnish so we added an orange peel twist, it complemented the herbaceousness!


I've seen comments about the sweetness level of the cocktail, and I can see how it can get a tad sweet for some tastes, but the key is to use an over proof rye like Rittenhouse 100 to help balance with a bit more alcohol.  Definitely dial back the benedictine and chartreuse to 1/4 or so if you are don't have an over proof rye on hand.


Swapped the Chartreuse for Suze and the dashes of Fernet with Fee Brothers Black Walnut Bitters. Strong and sweet drink, but not too sweet! Used Rittenhouse (100 proof) rye which I feel helped balance things.


kadabe commented on 8/05/2023:

This is very good. However, I didn’t like it with Rittenhouse (which others here recommended), even though Rittenhouse is a go-to rye for me. I found Knob Creek rye to work best. It lent a good amount of spice, and at once stood up to and melded nicely with the other boldly flavored spirits.


The Leaf Puller

Instructions

Build in a double old fashion glass over cracked ice. Garnish with a blood orange wheel.

Notes

A playful riff on the Hukilau cocktail.

Picture of The Leaf Puller
YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
Jerry Ciesielski
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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  • Full Circle — Dominican Rum, Bourbon, Amaretto, Bitters, Grapefruit cordial
  • Snoop Lion (or, Fo'Swizzle) — Jamaican rum, Batavia Arrack, Maraschino Liqueur, Grapefruit juice, Passion fruit syrup, Lime juice
  • Buah Arak — Gold rum, Batavia Arrack, Orange liqueur, Bitters, Pomegranate juice, Lime juice, Orgeat
  • Upriver — Añejo rum, Swedish Punsch, Crème de Cacao, Bitters, Orange bitters, PInk grapefruit juice
  • Kumquat Daiquiri — Jamaican rum, Dark rum, Maraschino Liqueur, Orange juice, Agave syrup

Presumably, that should be 2 dashes of bitters?


Coffee Cocktail

2 oz Ruby Port
1 oz Brandy
1 t Sugar
1 ? Nutmeg (Garnish)
Instructions

Combine ingredients, dry shake for 10 seconds. Add ice and shake vigorously, strain into a small goblet.. Garnish with freshly grated nutmeg.

History

1st appeared in Jerry Thomas' 1887 Bartenders Guide

YieldsDrink
Authenticity
Authentic recipe
Source reference
Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Dec 2021: Tried with 1 1/2 Tawny Port, 1 Pierre Ferrand Cognac and 1/4 Simple Syrup (per Death & Co). Try with ruby port next time. — ★★★
  • Good but there are much better flips — ★★★
  • 12/24/17: Made with Hennessy VS and Fonseca Bin 27. Would like to try without the sugar next time.
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Swamp Zombie

1 1⁄2 oz Cachaça
1 1⁄2 oz Light rum
3⁄4 oz Melon liqueur, Midori
1⁄3 oz Simple syrup
1⁄2 oz Falernum
6 dr Pastis, Herbsaint
1⁄2 oz Lime juice
2 spg Mint
Instructions

Put ingredients into blender with 4 oz crushed ice. Blend at high speed for 10 seconds. Pour into glass and garnish with mint sprig.

Picture of Swamp Zombie
2011 Kindred Cocktails
YieldsDrink
Year
2010
Authenticity
Your original creation
Creator
Hale Ka'a Tiki Lounge, San Diego, CA (USA)
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Let's Get Lost — Pisco, Apricot liqueur, Orange bitters, Lemon juice, Cane syrup, Egg white, Orange flower water
  • Oolong apple punch — Rum, Falernum, Lemon juice, Apple juice, Egg white, Beer Syrup
  • Honey Fitz — Guatemalan rum, Peychaud's Bitters, Honey syrup, Grapefruit juice
  • Shabash — Dark rum, Apricot liqueur, Lemon bitters, Lime juice
  • Au Pair — Pear eau de vie, Elderflower liqueur, Herbal liqueur, Peychaud's Bitters, Lime juice, Mint

The Smoked Rose

2 oz Blended Scotch (Black Grouse)
3⁄4 oz Lemon juice
1⁄2 oz Grenadine (homemade)
1⁄2 oz Aperol
1⁄2 Egg white
Instructions

Dry shake all ingredients in mixing tin, add ice, shake until well chilled, double strain into chilled cocktail coupe.

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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  • 3:20 in the Morning — Scotch, Apple brandy, Drambuie, Cynar, Lemon juice, Honey syrup, Lemon peel
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  • Billionaire — Bourbon, Absinthe bitters, Lemon juice, Simple syrup, Grenadine, Lemon
  • The Crippled Creek — Bourbon, Lemon juice, Pomegranate molasses, Cane syrup, Dijon Mustard, Cucumber
  • Talbott Leaf — Bourbon, Herbal liqueur, Cynar, Lemon juice, Mint, Strawberry preserves

Scotch Flirting

1 1⁄2 oz Speyside Scotch, Glenfiddich 18
2 t Maple syrup
Instructions

Shake all ingredients with ice, strain into martini glass.

Scotch Flirting, garnished with a black cherry
YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
Zhuoran Wang,
PhD in Computer Science,
Bartender - UKBG Certificate.
Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
Similar cocktails

Glenfiddich 18: straight is better. My opinion, off course...