The Mangus

2 oz Gin
1⁄2 oz Maraschino Liqueur
1 oz Pineapple juice
1⁄2 oz Lime juice
2 ds Bitters, Angostura
Instructions

Shake and strain into a chilled cocktail glass.

Picture of The Mangus
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
2.5 stars
(8 ratings)
From other users
  • too much luxardo — ★★
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Red Morning Light

1 1⁄2 oz Rye, Rittenhouse
3⁄4 oz Damson gin liqueur, Averell
3⁄4 oz Aperol
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Maraschino Liqueur, Luxardo
1 ds Bitters, Angostura
Instructions

Stir. Pour into chilled coup. Flame orange twist over glass. Don't put twist in.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Guillermo Bravo, The Sackett, Brooklyn, NY.
Curator rating
Not yet rated
Average rating
Not yet rated
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Aaron Awesome

1 3⁄4 oz Calvados, Morin VSOP
1⁄2 oz Lime juice
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄2 oz Simple syrup
2 oz Apple cider, Crispin Cidre Blanc
Instructions

Shake with ice and strain into a Collins glass containing ice cubes. Add a straw.

Notes

Any cider can be used, but Crispin Cidre Blanc is nice because it is still and can be bought by the box ;)

History

Inspired by the Tom Terrific cocktail served at Park Restaurant in Cambridge, MA.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Chris Reeder, Cambridge, MA
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • A little sweet. More lime might help?
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B&B&B

3⁄4 oz Brandy
3⁄4 oz Becherovka
3⁄4 oz Bärenjäger
Instructions

Build in a brandy snifter.

Picture of B&B&B
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Made with jack daniels honey. Not bad, but a bit sweet for before dinner
  • Not having brandy, we made it with Hennessy cognac. Norm liked it very well. Dar thinks it's too sweet or, perhaps, unbalanced. Might try with higher ratio of brandy/cognac. — ★★★★
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Squonk1977 commented on 7/03/2017:

3 of my favourite ingredients combined. The honey comes through, definitely, backed up by the spices in the Becherovka. My wife thought it tasted of "Grandma's Cough Syrup" but I really liked this one. 5 stars.

My Heart Beats In Breakdowns

2 oz Light rum, Brugal
1 oz Pomegranate Liqueur, Pama
1⁄2 oz Orange juice
1⁄4 oz Pineapple juice
1 ds Bitters, Angostura
Instructions

Shake/strain/hi-ball/fill with soda. Garnish however you like, I really couldn't care less. Garnishes are stupid.

Yields Drink
Year
5/17/11
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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District 2

2 oz Bourbon
1 oz Pomegranate Liqueur, Pama
1⁄2 oz Lemon juice
1⁄4 oz Simple syrup
Instructions

Shake/strain/up/cherry garnish

Yields Drink
Year
5/13/11
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Very nice, great for holidays.
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The Works Margarita

1 1⁄2 oz Tequila
1⁄2 oz Mezcal
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Lemon juice
1⁄2 oz Lime juice
1 bsp Agave syrup
Instructions

Shake, strain. No garnish.

Notes

Contains both tequila and mezcal, both kinds of typically-found sweet and both kinds of typically founder sour.

The Malcolm Lowry is a little like this, but swaps tequila for rum and has no lemon juice.

Yields Drink
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
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Mizz Mazza

1 1⁄2 oz Campari
1⁄2 oz Eau de vie of Douglas Fir
1⁄2 oz Gin
1⁄2 oz Ginger liqueur, Domaine de Canton
1⁄2 oz Lemon juice
Instructions

Shake and strain into a chilled cocktail glass.

Picture of Mizz Mazza
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington and Dan Chadwick
Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
From other users
  • Made with lemon rather than dry vermouth — ★★★★
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Dan commented on 12/04/2012:

I was out of dry vermouth, so I sub'd lemon juice. It was absolutely delicious. I would be curious to compare with dry vermouth, as the lemon added more acidity and citrus background than the vermouth would. I'm not sure how wine would play with the ginger and fir.

mahastew commented on 12/05/2012:

Glad you like the lemony version, Dan. I'll have to try that. Would be interested to get your impression of the vermouth version.

Dan commented on 12/07/2012:

I tried a direct comparison of the recipe as written with dry vermouth and substituting lemon juice. I definitely preferred the lemon version. For my taste, the vermouth version doesn't have enough acidity for the sugar in the Campari to come across as medicinal. I think we have an association with sweet and bitter flavors as medicinal, whereas sweet/sour plus bitter is delightful.

mahastew commented on 12/12/2012:

I just did a side-by-side and still like them both a lot, though I might like the lemon version a bit more. My wife, a Campari purist, prefers the vermouth version. I mixed both of these as up cocktails. I'm going to try to get the cocktail's namesake to try the lemon version and see what she thinks.

mahastew commented on 12/19/2012:

M'K, the cocktails namesake has ruled in favor of the lemon version. You win again, Chadwick! I'm going to update the recipe accordingly. We'll take joint custody.

Riviera Sun

2 oz Aromatized wine, Lillet Blanc
1⁄2 oz Triple sec, Cointreau
1⁄4 oz Pistachio liqueur, Pistache
Instructions

Shake in a Boston mixer with ice cubes, etc. etc. One pistachio nut to garnish.

Notes

Pistache has a fairly honest pistachio flavor, though it's a bit treacly and one-note, and the vivid green color is a little psychedelic. Another nut liqueur might make for a better cocktail.

History

My friend inherited a bottle of Pistache pistachio liqueur (made--but now discontinued--by the makers of Cointreau), which he gave to me, since he had no idea what to do with it. This is a first shot at a worthy use.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Jonathan Powers, Montreal, Quebec, Canada
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • Anyone have a quarter ounce of Dumante Verdenoce (I can't seem to find it in Quebec) they'd be willing to spend on a worthy experiment?
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