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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  • The Paul Clifford — Rum, Ginger beer, Ginger, Orange, Lime
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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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Elizabeth Brown

1 1⁄2 oz Apple brandy, Lairds Bonded
1⁄4 oz Virgin Islands Rum, Cruzan Blackstrap
1⁄4 oz Rye
1⁄4 oz Cinnamon syrup
3 ds Bitters
1 twst Lemon peel (Garnish)
Instructions

Drink: Stir > Strain > Rocks... Garnish: Express > Rim > Drop

Notes

Mix & match bitters: Jerry Thomas' Own Decanter, Bittercube Blackstrap, Fee's Black Walnut, Scrappy's Aromatic, Angostura, etc.

Yields Drink
Authenticity
Your original creation
Creator
Christopher Bevins
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Pretty good, rounding up to a 4. Used Becherovka instead of cinnamon, Old Overholt, Jerry Thomas, Black Walnut, and Angostura.
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Peg Leg Punch

30 oz Grapefruit juice
10 oz Lemon juice
7 1⁄2 oz Orgeat, Monin
30 oz Vodka, Tito's
15 oz Aquavit, Skane
30 lf Mint
1 Lemon (thinly sliced in half-rounds)
4 oz Simple syrup
Instructions

Pour into punch bowl with ice chunks, ring, or cubes - stir - add a handful of fresh mint leaves and a lemon cut into thin slices - serve with in punch cups with elaborate garnish and toys (cherries, pineapple, mermaids, monkeys, elephants, flamingos, etc.

Notes

Fee orgeat is not good, Reynolds OK but less flavor and requires filtering

Yields Drink
Authenticity
Authentic recipe
Source reference

Beachbum Berry's Tiki+ App

Curator rating
Not yet rated
Average rating
Not yet rated
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  • Don's Passion — Light rum, Galliano, Lime juice, Orange juice, Grenadine, Passion fruit
Zachary Pearson commented on 5/26/2012:

I cleaned this up a bit - changed Almond syrup, Monin orgeat to Orgeat, Monin. Removed references to fresh juices and mint - KC assumes this already.

Dan commented on 5/30/2012:

Why do you feel the need to filter BG Reynolds? Is the punch that clear with the grapefruit and all? I have not sample Monin, but I understand it to have a strong almond extract flavor, as opposed to the BG Reynolds true almond meat flavor.

BoulderandPebbles commented on 5/30/2012:

While not seeking to create clear punch, I also strain the juice as well to remove big pulp chunks and seeds - personally I don't like the hard bits of almond (or anything that feels that gritty and looks like sand / dirt) in my cocktails - I actually prefer the strongly flavored almond extract-based syrup (but find Fee's too much in this direction) to the subtle, slightly more than simple syrup flavor of the Reynolds for this recipe where the citrus is so forward / bitter. If you don't like that almond extract flavoring, the Reynold is probably a better choice, but a different profile altogether from my perspective.

The Auteur Cocktail

1 1⁄2 oz Gin, Beefeater
3⁄4 oz Ramazzotti
3⁄4 oz Amère Nouvelle, Bittermens
3⁄4 oz Swedish Punsch, Kronan
1⁄4 oz Herbal liqueur, Yellow Chartreuse
Instructions

Stir, Strain, No Garnish

Yields Drink
Year
2012
Authenticity
Unknown
Creator
Created by Mayur Subbarao of Dram, Brooklyn
Source reference

Twitterland

Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
From other users
  • Subbed Torani for Amere Nouvelle. Not much more than sum of parts -quite sweet, chartreuse, and a bit of juniper from the gin. I've never had Amere Nouvelle, but I feel like this needs something with some more mid-tone notes.
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Choke Me Softly

1 2⁄3 oz Gin, Tanqueray 10
1 2⁄3 oz Cynar
1 t Lychee liqueur, Soho
2 ds Fernet Branca
1 twst Grapefruit peel (as garnish)
Instructions

Stir, strain, up, coupe, garnish with grapefuit zest and a rose petal

Notes

Dashes of Fernet are from a re-used Angostura bottle, about 1 tsp total.

History

Qualified for the Finals of the 2012 Diageo Wolrd Class competition. Paulo "made it thinking about mother-in-laws and their sweet/bitter dualities. The lychee comes as subtle perfume, in the best possible way.'

Choke Me Softly, Paolo Freitaz
2012 Diageo Brands, 2012 Brazilian World Class competition
Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Paulo Freitas, Brazil
Source reference

http://forums.egullet.org/index.php/topic/90695-cynar/page__st__60__p__…

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Good use of lychee - I had no idea what to expect but was surprised how much I liked this despite it's sweetness and use of Fernet which often overpowers. This is a winner!
  • Excellent. Just a hint of menthol from the Fernet. Used Beefeater and sub'd Thyme liqueur for Lychee. Try with St. Germain or Pear eau-de-vie — ★★★★
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Lost Cause

1 oz Aquavit, Krogstad
1 oz Rum, Banks 5 Island
1 oz Cream of coconut, St Vincent Syrups
1⁄2 oz Lime juice
1⁄2 oz Lemon juice
2 ds Acid phosphate, Art of Drink
Instructions

Combine ingredients in a shaker, add ice, shake quickly to chill. Pour over fresh shaved ice in a snow cone. Garnish with a lemon and cherry flag

History

Created 4/12 in LA

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Daniel Warrilow, Son of a Gun Restaurant, LA, CA
Curator rating
Not yet rated
Average rating
Not yet rated
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bza commented on 5/24/2012:

This sounds weird as shit but I love the crafty and elusive elk so I'll have to try it. Thanks, and keep 'em coming!

Dan commented on 5/25/2012:

This does sound crazy, but plausible. Call Mythbusters.

Re the <a href="http://stvincentsyrups.com/products.php">St. Vincent Syrups Coconut "cream"</a>. From the website, it sounds closer to a syrup, and it does not sound like Coco Lopez would be an adequate substitute. Or maybe Coco Lopez plus some Velvet Falernum?

<cite>This is beautiful collaboration of ginger, clove, and cardamom infused into a mixture of water, coconut cream, and cane sugar. Great for creating lighter style mocktails and cocktails with some strong flavor and a nice creamy texture.</cite>

Barrel Choke

1⁄2 oz Ginger syrup (Heavy 2:1 ginger to water ratio)
3⁄4 oz Cynar
1 1⁄2 oz Gin, Ransom
Instructions

Combine all drinks in a mixing glass and stir with cracked ice. Serve up.

Notes

My ginger syrup recipe is a 2:1 simple syrup with a half measure of finely sliced fresh ginger root added to the boil.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Sean Carnegie, The Narrows, Brooklyn, NY
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Made w/ a homemade ginger syrup and it was very ginger-forward. Delicious. 3.5★
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