Josephine Baker

1 oz Cognac, Rémy Martin
1 oz Ruby Port, Graham's
3⁄4 oz Apricot liqueur, Rothman & Winter Orchard Apricot
1 t Sugar
1 twst Lemon peel
1 Egg yolk
1 pn Cinnamon (as garnish)
Instructions

Dry shake all ingredients for 5 seconds, add ice and shake vigorously. Strain into a chilled coupe. Garnish with freshly grated cinnamon.

Notes

The measurments are my own approximations as are the cocktail brands that are readily available today.

History

Named after the American born actress and singer who found fame in France.

Yields Drink
Authenticity
Altered recipe
Source reference

Bar La Florida Cocktails, 1935
http://shakestrainandsip.blogspot.com/2012/01/thoughts-on-important-ing…

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Zachary Pearson commented on 1/04/2012:

Curated slightly - added the cinnamon garnish to the recipe, minor adjustments to units.

Pimm's Cup Revival

1 1⁄2 oz Pimm's No. 1 Cup
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Limoncello
2 sli Cucumber (Chopped)
8 lf Mint
3 oz Ginger beer, Fever Tree
Instructions

Combine Pimm's, Cointreau, Limoncello, cucumber and mint, add ice, shake and double strain into a ice filled Collins glass.. Top with ginger beer and garnish with mint sprig and cucumber wheels.

Notes

My take on the classic Pimm's Cup.

Yields Drink
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
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Cheeky Sazerac

2 oz Rye, Sazerac
1⁄2 oz Simple syrup (Earl Grey infused)
1 bsp Aperol
3 ds Peychaud's Bitters
1⁄4 oz Herbal liqueur, Pernod (Rinse)
Instructions

Rinse an Old Fashioned glass with Pernod, discard and set glass aside. Combine remaining ingredients with ice and stir, strain into Old Fashioned glass. Garnish with an orange peel.

Notes

To Make the Earl Grey Simple Syrup: Combine 1 1/2 cups very hot water (slightly cooled from a boil) and two bags of Earl Grey Tea. Steep for 5 minutes. Remove bag and add tea to a squeeze bottle, add equal parts superfine sugar, cover and shake vigorously till dissolved and syrupy. Refrigerate for up to 2 weeks.

Yields Drink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle, WA
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
From other users
  • Interesting twist on the Saz. I like!!
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The Blenheim

1 oz Brandy
3⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Aromatized wine, Lillet Blanc
1⁄2 oz Orange juice
1⁄2 oz Aromatized wine, Dubonnet Rouge
Instructions

Combine with ice, shake and strain into a chilled cocktail glass.

Notes

Approximated measurments.

History

Created for Winston Churchills 90th birthday. Also known as Four Score and Ten

Yields Drink
Authenticity
Unknown
Creator
Joe Gilmore, 1964
Source reference

http://en.wikipedia.org/wiki/Joe_Gilmore

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Missouri Mule

3⁄4 oz Bourbon
3⁄4 oz Applejack, Lairds
3⁄4 oz Lemon juice
1⁄2 oz Campari
1⁄2 oz Triple sec, Cointreau
Instructions

Combine with ice, shake and strain into a chilled cocktail glass.

Notes

Approximated measurments.

History

Created for President Harry S. Truman. It signifies Truman's homestate of Missouri and the Democratic Party mascot, the donkey (the mule is a hybrid of a male donkey and female horse).

Yields Drink
Authenticity
Authentic recipe
Creator
Joe Gilmore
Source reference

http://en.wikipedia.org/wiki/Joe_Gilmore

Curator rating
Not yet rated
Average rating
3 stars
(13 ratings)
From other users
  • Delicious riff on a sour — ★★★★
  • I followed a slightly Dif recipe. 3/4 oz... all changed to 1oz. Rest is the same. Pretty good. Made in honor of Chiefs on Super Bowl.
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blue_94_trooper commented on 1/31/2015:

Tasty. I could see adapting this into a tall drink with rocks and soda.

However, the Democratic party symbol is a donkey not a mule.

sjdiaz21 commented on 2/01/2015:

Touché.  I have updated my previous error.  Cheers.

Jules Verne

1 oz Reposado Tequila
3⁄4 oz VeeV Açaí Spirit
1⁄2 oz Elderflower liqueur, St. Germain
3⁄4 oz Lime juice
1⁄4 oz Agave syrup
Instructions

Shake with ice and strain into a chilled martini glass. Garnish with lime twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Kyle Hildebrandt, Sushi Muramoto
Source reference

http://www.veevlife.com/ext/recipes.php

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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sjdiaz21 commented on 1/17/2012:

While this tastes great, I wouldn't say it makes a unique cocktail but more so a fantastic Margarita variation. VeeV really brings all the other flavor components together vs. setting its self apart, at least with cocktails that contain agressive flavors such as tequila, chartreuse, etc.

Vlad the Imbiber

1 1⁄2 oz Rye
3⁄4 oz Campari
3⁄4 oz Mirto
1 ds Bitters, Spanish Bitters (Adam Elmegirab's)
Instructions

Stir with ice and strain into rocks glass filled with fresh ice. Twist two lemon swaths over the top and drop into the drink.

History

Created for Thursday Drink Night, Halloween 2011

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Dan Chadwick, Kindred Cocktails
Source reference

http://www.mixoloseum.com/blog/2011/11/tdn-halloween-wrap-up/

Curator rating
5 stars
Average rating
5 stars
(8 ratings)
From other users
  • Delicious. Bitter-sweet. earthy, forest, pine cone, eucalyptus, citrus. — ★★★★★
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DrunkLab commented on 3/10/2013:

Any good substitutions for the Mirto? I'm meaning to buy Tremontis but I don't have space in the budget for it right now.

Dan commented on 3/10/2013:

Mirto has an earthy, woodsy evergreeen flavor, with some but modest sugar. If you happen to have Zirbenz Stone Pine liqueur, I'd use that, but less since it is stronger in flavor intensity. Lacking that, probably a heavy-juniper gin would be about as close as I can think of using common ingredients. Adjust the sugar as needed.

Zachary Pearson commented on 3/10/2013:

Hmm.. for Mirto, probably 2 parts Banyuls (or other red Vin Doux Naturale) and 1 part London Dry gin.

DrunkLab commented on 3/11/2013:

Thanks to both of you for the helpful suggestions. I don't have Zirbenz (though I'm a fan), but I do have a (white) vin doux naturale, so I may mix it, some red berry syrup, and London Dry to approximate the Mirto, or I may make a winter spiced syrup and mix that with gin instead. Thanks again.

Pangolindo commented on 2/09/2019:

Had no Rye. Tried with Bourbon. Very Nice and interesting. I understand why Rye is called in the mix.

Kind of boulevardier,  but spicier.

Will try soon with Rye.

4 stars.

A Beer And A Smoke

1 1⁄2 oz Mezcal, Sombra
3⁄4 oz Lime juice
1 pn Salt
4 ds Hot sauce (Cholula)
1 pn Celery salt (to rim glass)
1 pn Black pepper (to rim glass)
1 ? Lime zest (as garnish)
1 ? Orange peel (as garnish)
12 oz Lager (Corona, Pacifico, etc.)
Instructions

Rim a pilsner glass with celery salt and pepper. Add in Sombra, lime juice and spices. Top with beer and garnish with grated lime and orange zest.

Yields Drink
Authenticity
Authentic recipe
Source reference

http://sombraoaxaca.com/beer_and_a_smoke.php

Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
From other users
  • Perfect brunch cocktail. Maybe my favorite Meehan recipe. Everything good and just in the world.
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DrunkLab commented on 9/17/2013:

Basically a Mezcal-spiked Michelada. So, pure awesome.

Corpse ReVeeVer

1 oz VeeV Açaí Spirit
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Bianco Vermouth, Martini & Rossi
1⁄2 oz Grapefruit Vodka (Deep Eddy)
3⁄4 oz Grapefruit juice
1 ds Bitters, Scrappy's Cardamom
Instructions

Shake and strain into a chilled cocktail glass. Garnish with a grapefruit twist.

Notes

For a interesting finish I've also add a couple grinds of pink peppercorns on top as a garnish, goes really nice with the grapefruit and herbacious Chartruese. This recipe earned me Mixologist of the Month on VeeV's website.

Picture of Corpse ReVeeVer
2011 Kindred Cocktails
Yields Drink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle, WA
Source reference

http://www.veevlife.com/ext/recipes.php

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Castaway

2 oz Añejo rum, Barbancourt 8
3⁄4 oz Falernum, Velvet Falernum
1 1⁄2 oz Coconut Water
1 oz Pink guava puree (Or nectar)
1⁄2 oz Demerara Rum, Lemon Hart
6 dr Bitters, Bittermens 'Elemakule Tiki
3⁄4 oz Lime juice
Instructions

Combine Barbancourt, Falernum, coconut water, guava juice (or nectar) and bitters with ice, shake and strain into an ice filled Tiki glass. Top with Lemon Hart and garnish with a pineapple wedge and a cherry.

Picture of Castaway
2011 Kindred Cocktails
Yields Drink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle, WA
Source reference

http://shakestrainandsip.blogspot.com/2012/02/tiki-tock-goes-cocktail-c…

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Large format
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