Pirate's Alley

1 oz Scotch
1 oz Cognac
1⁄2 oz Walnut Liqueur
1⁄2 oz Bénédictine
3 ds Peychaud's Bitters
1 rinse Absinthe
1 twst Lemon peel (Oil as garnish)
Instructions

Stir with ice, strain into an absinthe-rinsed double old fashioned glass, and garnish with lemon oil from a twist.

History

For Mardi Gras, I was inspired to make up a Sazerac riff to celebrate. I latched onto the walnut liqueur-Cynar duo that I recently enjoyed; however, in a Scotch-Cognac Sazerac format, the pair was not as lovely as I expected. Therefore, I took a page from Damon Boelte's Storm King and swapped out the Cynar for Benedictine (which also fit the New Orleans theme quite nicely). The result was much improved, and for a name, I dubbed this one after a block that intrigued me on my first trip to New Orleans in 2009 called Pirate's Alley.

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Frederic Yarm, Somerville, MA
Source reference

https://cocktailvirgin.blogspot.com/2023/03/pirates-alley.html

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Sweet, nutty, spices. Rye whiskey flavors appear though it’s not present.
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Caught in the Rain

1 oz Blended Scotch, Johnnie Walker Black Label (coconut tea-infused)
1 oz Añejo rum (coconut tea-infused)
1⁄2 oz Amaro, Heirloom Pineapple Amaro
1⁄2 oz Cream Sherry, Alvear Festival Pale Cream
1⁄4 oz Coconut Water
1 ds Bitters, Bittermens 'Elemakule Tiki
Instructions

Stir, strain, rock.

Yields Drink
Year
2022
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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Peppermint Pattie

2 oz Rye, Rittenhouse 100
1⁄2 oz Fernet Branca
1⁄2 oz Averna
1 twst Orange
Instructions

Stir over ice, serve with orange twist over one big ice cube in double old fashioned glass.

Notes

Tastes to me like biting into a York Peppermint Pattie.

History

Riff on Toronto cocktail, inspired to serve in OF glass by Educated Barfly's latest video on Fernet (2023).

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Andrew Zakim
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Zócalo Viejo

1 oz Mezcal
1 oz Reposado Tequila
3⁄4 oz Sweet vermouth
1⁄4 oz Honey Liqueur (Benedictine/Drambuie/Licor 43)
2 ds Bitters (Preferably Mexican bitters)
Instructions

Mix ingredients over ice and strain into an old fashioned glass with a large ice cube

Notes

A Mexican Vieux Carré.

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Gray Beltran
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
From other users
  • I found out this a little flaccid as written. I added somewhere between 1/4 to 1/2 oz of Ancho Reyes which really brought it together for me.
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Rainstorm

1 1⁄2 oz Whiskey (Toki Suntory)
3⁄4 oz Fernet (Throw Back Fernet)
3⁄4 oz Limoncello (Luster Lavender Limoncello)
1⁄2 oz Citron liqueur, Sukkah Hill Etrog
3 ds Cherry Bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

History

Massive local SoCal rainstorms and snowstorms.

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Out Of The Past

1 1⁄2 oz Whiskey (Toki Suntory)
1 oz Damiana Liqueur
3⁄4 oz Fernet (Throw Back Fernet)
3⁄4 oz Dark Crème de Cacao
8 dr Orange flower water
Instructions

Shake with ice and strain into a frozen coupe glass.

History

Robert Mitchum is one of the best, and Kirk Douglas figures in nicely.

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Zombie Count

1 oz Gin
1 oz Sweet vermouth
1 oz Campari
1 oz Grapefruit juice
1⁄2 oz Cinnamon syrup
1⁄2 oz Grenadine
1⁄2 oz Lime juice
1 ds Absinthe (12 drops is what I used)
1 ds Bitters, Angostura
1 spg Mint (As garnish)
Instructions

Whip shake, pour into a Zombie glass or Tiki mug, fill with crushed ice, and garnish with mint sprigs.

History

For Negroni Week 2020, I wondered if I could make an interesting mashup with the 1919 legend and a classic Tiki drink. The one that I selected was the 1934 Zombie. To the Zombie recipe, I upped the grapefruit and cinnamon quotient for both pair rather elegantly with Campari. Moreover, I dropped the falernum for there were already enough spiced and herbal elements added to the mix. I also amped up the grenadine considerably for it has frequently been paired with Campari in modern Tiki drinks (one book referred to the flavor duo as "bittersweet"). For a name, it came down to Zombie Count and Count Zombie as a nod to Count Camillo Negroni, and the former won out.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Frederic Yarm, Somerville, MA
Source reference

https://cocktailvirgin.blogspot.com/2020/10/zombie-count.html

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Fiji Mermaid

1 oz Bourbon (I used a softer one -- Four Roses)
1 oz Rum (I used Barbancourt 8)
1⁄2 oz Passion fruit syrup
1⁄2 oz Grenadine
1⁄2 oz Lemon juice
1 ds Bitters, Angostura
10 dr Absinthe
1 twst Lemon peel (As garnish; cut into the shape of fish/mermaid tail if possible)
1 pn Nutmeg (Freshly grated as garnish)
Instructions

Shake with ice, strain into a double old fashioned glass, and fill with crushed ice. Garnish with a lemon peel mermaid's tail and freshly grated nutmeg, and add straws.

History

For a drink of the day at Loyal Nine, I decided to mashup two Tiki classics: the Bourbon-based Port Light with some aspects of the rum-based Test Pilot. For a name, I decided upon the Fiji Mermaid which was a staple of sideshows with the head and torso of a monkey sewn onto the back end of a fish. The original was purchased from Japanese sailors in the South Pacific by an American sea captain in 1822, and it was later exhibited by P.T. Barnum in 1842. Although this specimen was most likely lost in a fire, due to its popularity, others were generated to continue the mythos.

Yields Drink
Year
2017
Authenticity
Authentic recipe
Creator
Frederic Yarm, Loyal Nine, Cambridge, MA
Source reference

https://cocktailvirgin.blogspot.com/2017/08/fiji-mermaid.html

Curator rating
Not yet rated
Average rating
Not yet rated
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It's a Rad, Rad, Rad, Rad World

1 1⁄2 oz Gin (radish-infused; see Notes)
3⁄4 oz Bénédictine
3⁄4 oz Lemon juice
1 twst Lemon peel (as garnish)
3 sli Radish (seasoned and fried, plus greens, as garnish)
Instructions

Shake; strain; up. After expressing the twist, fold it into a pouch and clip it to the glass so that it can hold a radish leaf and some fried radish chips.

Notes

For the infused gin: wash and trim 3-4 round red radishes and grate them on a box grater. Combine with 3/4 c. gin and let sit for a couple of hours. Strain.

For the radish chips: slice a radish into thin slices. Dry and place in an air fryer, give a generous spray with oil, and sprinkle salt, pepper, and garlic powder atop. Fry at 370°F for 10 minutes or so, until darkened and crispy (stir and check as needed).

History

Winner of the Reddit Original Cocktail Competition, March 2023: Radish & Lemon.

Picture of It's a Rad, Rad, Rad, Rad World
Craig Eliason
Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Source reference

https://www.reddit.com/r/cocktails/comments/11gthp5/original_cocktail_c…

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • The radish gin is great! The cocktail is well-balanced. I served it with a radish green and no other garnish. That was plenty, IMHO.
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Shawn C commented on 3/04/2023:

Nicely balanced, simple (infusion is easy to prepare), w/sensible ratios. The radish comes through as an earthy/slightly peppery note, supported by the juniper of the gin and the modest herbal character of Benedicitine. The lemon flavor/acidity is well matched to the sweetness of the liqueur. Overall flavor is most prominent at the swallow. A solid 4+ out of 5 in terms of flavor.

This has some potential as a base recipe to experiment with a mix of other herbals such as yellow Chartreuse, Strega, and Izarra Jaune. Note that I did not make the radish chips for the garnish (which nevertheless looks like a great idea & presentation.)

Craig E commented on 1/31/2025:

Nope, after the 1963 movie It's a Mad, Mad, Mad, Mad World!

Bye Bye Batista

1 oz Light rum, Caña Brava
3⁄4 oz Añejo rum, Don Pancho 8
1⁄4 oz Blue Plum Brandy, Clear Creek
1 oz Madeira, H&H 5
1 t Curaçao, Pierre Ferrand Dry Curaçao
1 ds Orange bitters
1 twst Orange peel
Instructions

Stir, strain, coupe

History

Created for Pouring Ribbons' Cuba 1958 menu

Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
Rachel Gallea, Pouring Ribbons, New York, NY
Source reference

https://www.instagram.com/cocktails_for_you/p/BkfqZOOgScW/

Curator rating
Not yet rated
Average rating
Not yet rated
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