Twisted Tonic

2 oz Cucumber Vodka
3⁄4 oz Simple syrup (Tonic syrup, see notes)
1⁄2 oz Lime juice
2 oz Soda water
Instructions

Shake everything but soda water, strain into an iced double Old Fashioned glass. Top with soda and garnish a cucumber slice.

Notes

To make the Tonic Syrup see Source Reference

YieldsDrink
Authenticity
Your original creation
Creator
Recipe by Scott Diaz, Seattle, WA
Tonic Syrup by Jeffrey Morgenthaler
Source reference

http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-tonic-wate…

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Average rating
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Bitter Union

2 oz Gin
1⁄2 oz Campari
1⁄2 oz Maraschino Liqueur
3⁄4 oz Orange juice
3⁄4 oz Lime juice
Instructions

Shake and strain into a chilled cocktail glass. Flamed orange peel garnish.

History

Inspired by Jamie Boudreau's Union Club cocktail.

Picture of Bitter Union
YieldsDrink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(18 ratings)
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I had an orange to juice after stealing all the peel for garnishes, so I tried this... I really like this drink. It reminds me of a Hemingway Daiquiri, but richer and more interesting yet still light and refreshing Thanks.

Thanks so much, Christina! I consider the Hemingway Daiquiri (Papa Doble) one of the very best drinks ever devised, so the comparison means a great deal to me.

Enjoyed this one very much. Used No. 209 Gin, subbed Inferno Bitter for Campari, and used blood orange juice because it's what was on hand. The choice of the latter made for a very pretty cocktail. 

An excellent cocktail !! Smooth, gentle, wonderful blending of flavors. I'm glad I found it and gave it a try.

Indochine

3⁄4 oz Rum, Zacapa 23
1⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Lime juice
1⁄4 oz Simple syrup
5 lf Thai Basil
Instructions

Shake. Strain into rocks glass. Garnish with a piece of candied ginger.

YieldsDrink
Year
2011
Authenticity
Unknown
Creator
Eryn Reece of Mayahuel in Manhattan
Source reference

http://cocktailvirgin.blogspot.com/2011/07/indochine.html

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Curated slightly - changed Basil, Thai to Thai Basil as an ingredient. Due to how things that need articles are generated, "Thai" was on my list of things, which is a bit difficult.

Didn't have Zacapa 23 on hand so substituted Zaya Grand Riserva 12yr instead. Unique cocktail but may be a little too rich for my taste. I'll try it with Barbancourt 15yr and up it to 1 1/4, minus the simple syrup and see how that works.

...wife's comments: "Interesting..."

no exotic rum on hand, had to make do with Bacardi 8 años...actually went a little heavy on the rum, could do with a bit less lime. Like the combination of Green Chartreuse and Thai Basil, lots of interesting herbal notes (and the anise-like notes of both complemented each other). Used a ginger simple syrup I'd made, nice addition. Also, garnishing with a basil leaf (actually, a small stalk with a pair of leaves) is a nice touch.

Katie B.

1 oz Sloe gin, Bitter Truth
1 oz Sweet vermouth, Carpano Punt e Mes
1 oz Campari
1 oz Soda water
Instructions

Stir, strain, top with soda water

YieldsDrink
Authenticity
Unknown
Source reference

http://www.drinkupny.com/Katie_B_p/c0051.htm

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Classe Tous Risqués

1 oz Rye, Sazerac
1 oz Applejack
1⁄2 oz Aromatized wine, Lillet Blanc
1 bsp Bitters (Orange/clove tincture)
1 cube Sugar cube
4 ds Bitters, Fee Brothers (Barrel aged whiskey bitters)
2 ds Bitters, Angostura
Instructions

Muddle sugar cube with bitters in the bottom of a mixing glass. Add rest. Stir well over ice. Strain into chilled coupe. Garnish with cherry.

YieldsDrink
Authenticity
Your original creation
Creator
Sandy De Almeida
Curator rating
Not yet rated
Average rating
1 star
(1 rating)
From other users
  • strong
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Angostura Sour

1 1⁄2 oz Bitters, Angostura
1 oz Lime juice
1 oz Simple syrup
1 Egg white
Instructions

Dry shake, add ice, shake, strain, up.

History

This is a cleanup of the Trinidad (or Angostura) Fizz found on pg 140/141 of Charles Baker's Gentleman's Companion

YieldsDrink
Year
2009
Authenticity
Authentic recipe
Creator
Kirk Estopinal, Cure, New Orleans
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
From other users
  • Substitute: 1 oz Amargo Vallet, 1 oz Orgeat, 0.75 oz lemon juice, 0.75 oz bourbon. Shake w ice then reverse dry shake.)
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Juniper Flip

1 1⁄2 oz Gin, Bombay Sapphire
1⁄2 oz Elderflower liqueur, St. Germain
1 bsp Wild hibiscus syrup
3⁄4 oz Grapefruit juice
1 ? Whole egg (Or just the white, preference)
Instructions

Combine in a pint glass with ice. Shake vigorously for 20 seconds and strain into a chilled cocktail glass. Garnish with an edible wild hibiscus flower if you like.

Picture of Juniper Flip
2011 Kindred Cocktails
YieldsDrink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle, WA
Source reference

http://cocktailenthusiast.com/2011/01/05/juniper-flip-cocktail-recipe/
Mentioned in TIME Magazine March 26th issue 2012, pg 56

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Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • To try
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I tweaked the recipe slightly after making this a few more times. I felt using a whole egg was a bit too thick for the delicate gin and decided an egg white would suffice to get that frothy effect I was looking for.

Changed back to whole egg, while both are great the version with the whole egg was ulimatley used.

Santa's Little Helper

2 oz Bourbon, Buffalo Trace
3⁄4 oz Averna
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Simple syrup (Nutmeg Simple Syrup, see 'Notes')
1⁄4 oz Heavy cream
1 ds Bitters, Angostura
Instructions

Shake ingredients with ice and double strain into a chilled cocktail glass.

Notes

Add 4oz water and 4oz sugar to a small saucepan and heat until sugar is fully incorporated. Wrap a whole nutmeg in a bar towel and smash with a meat mallet or heavy pan. Add crushed nutmeg to the saucepan, stir, and remove from heat. Allow to cool to room temperature and store in an airtight container in the refrigerator.

Picture of Santa's Little Helper
2011 The Venture Mixologist
YieldsDrink
Authenticity
Your original creation
Creator
Zach
Source reference

http://theventuremixologist.blogspot.com/2011/11/eggnoggin.html

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Used freshly ground nutmeg instead of syrup. Very wintery and seasonal. Taste is a easy 4. The cream curdles and the appearance if that of swampwater which lowered my score. Skip the cream next time?
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Victorian

3⁄4 oz Elderflower liqueur, St. Germain
3 ds Grapefruit bitters, Scrappy's Grapefruit
3 oz Champagne, Veuve Clicquot
1⁄4 oz Simple syrup
1⁄2 oz Lemon juice
3⁄4 oz Lemon vodka (Charbay Meyer Lemon)
Instructions

Shake, strain, flute, garnish with a lemon twist.

YieldsDrink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle, WA
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
From other users
  • Sparkling- sweet, sour
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Nice catch and sorry for the confusion...The vodka is now added.  Cheers.

Two Birds

2 oz Rye, Sazerac
3⁄4 oz Aperol
1⁄2 oz Sweet vermouth
1⁄4 oz Crème de Cacao
2 ds Peychaud's Bitters
Instructions

Stir well with ice and strain into a chilled cocktail glass. Twist a piece of orange peel over the drink and use as garnish.

YieldsDrink
Authenticity
Authentic recipe
Creator
Paul Clarke, Seattle, WA
Source reference

The Cocktail Chronicles
http://www.cocktailchronicles.com/2009/05/18/30mouhwait-make-that-mx30-…

Curator rating
Not yet rated
Average rating
4 stars
(38 ratings)
From other users
  • To try
  • I like another dash of Peychaud bitters to offset the sweetness. — ★★★★
  • Lovely, but creme de cacao overpowers other flavors somewhat. Not sure I'd back off all the way to 1/8 oz but def consider a scant pour.
  • All ingredients contribute nicely (even the Creme de Cacao). Lovely color. I used Carpano Antico as Vermouth, which works well with Rye (George Dickel for me).
  • try 1-.25-.25-.25
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As per suggestion, tried with mole bitters instead of Peychaud's. An excellent, balanced cocktail. A sweeter, more straightforward orange/chocolate companion to the El Nacional in my opinion.

Very nice. I like this with an additional dash of Peychaud bitters to offset the sweetness.

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