Silky Fig

1 1⁄4 oz Dark rum
1⁄2 oz Coconut rum
1⁄2 oz Triple sec (or curacao)
1⁄4 oz Light rum
1⁄4 oz Campari
3⁄4 oz Lime juice
1⁄2 oz Orgeat
8 lf Mint
1 Fig
3 sli Banana
3 ds Bitters, Angostura
Instructions

Muddle banana, fig, 6 leaves of mint, and orgeat lightly. Add remaining ingredients (except remaining mint and bitters), shake with ice, strain up. (you can double strain but I like with tiny bits of the banana and fig. Rub mint around glass, and toss in. Add bitters.

History

The name silky fig is a nod to the caribbean roots of this drink. THere's a banana in the caribbean that they call a silk fig.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Reed Sandridge, Washington, DC
Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
From other users
  • Delicious! The banana really adds some complexity to this! — ★★★★★
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Aegean Dream

2 oz Gin, Citadelle (dry mediterrenean gin's are good)
1 oz Aperol
1 oz Mastika
1⁄2 oz Lemon juice
2 ds Orange bitters, Regans' orange bitters
1 spg Rosemary
Instructions

Shake with ice, strain into chilled coupe or over a cube in a rocks glass. Garnish with rosemary sprig (or lemon twist if desired.)

Notes

Good mastika brands are Skinos, Roots and Mastic Tears. You may swap out mastic for triple sec.

History

A modern classic inspired by the sun-drenched coasts of the Aegean Sea, Turkey. This refined blend of gin, Aperol, and mastika liqueur is elevated with a hint of Regans' orange bitters, fresh lemon, and a fragrant rosemary garnish, making it a refreshing, perfectly balanced drink that transports you to a seaside sunset. I invented this while experimenting with local ingredients. mastic is made only on the Greek island of Chios and Turkish town of Alacati, I would enjoy this drink overlooking the Aegean island. ~ Denem Orhun

Picture of Aegean Dream
Denem Orhun
Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Denem Orhun
Source reference

I invented it

Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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Sol Y Sombra (Joe Scialom)

1 1⁄2 oz Puerto Rican Rum (Gold)
3⁄4 oz Jamaican rum (Dark)
1⁄2 oz Apricot liqueur
2 oz Pineapple juice
1⁄2 oz Lime juice
2 ds Bitters, Angostura
Instructions

Shake with ice cubes. Pour unstrained into a large glass/mug. Garnish with cocktail parasol.

History

Created for the Caribe Hilton, 1957. An unpublished recipe from Joe's private papers found by Jeff "Beachbum" Berry for his book cited below.

Yields Drink
Year
1957
Authenticity
Authentic recipe
Creator
Joe Scialom, Caribe Hilton, San Juan, Puerto Rico
Source reference

Potions of the Caribbean: 500 Years of Tropical Drinks and the People Behind Them

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Marianito (traditional)

2 1⁄2 oz Vermut Rojo
1⁄2 oz Gin
1⁄2 oz Campari
3 ds Bitters, Angostura
1 twst Orange peel
1 Olive
Instructions

Build in glass or stir with ice, strain into double rocks glass with ice or large cube/sphere. Garnish with orange peel and olive

Notes

While any sweet red vermouth can be used, the most common choice is Spanish vermut rojo. However, Cinzano or Martini & Rossi are also frequently used in Spain. I find the small ratio of Campari boosts the smooth very sippable rojo's in a complementary way.

The recipe provided is the most common/traditional in its components and proportions. (A smaller volume 50 ml/10ml/10ml/2 dash is not uncommon.) Various flourishes, additions such as curacao, and changes such as juices can be made. A wide variety of local offerings are described in the attached Spanish article link.

History

The history of the Marianito (aka Vermut Preparado) cocktail and origin of the name are not well established. Per Ana Vega, the first printed mention of the name is from a 1989 newspaper, but older people claim the name was commonly used long before that, and has become a staple in the Basque region in recent decades. It arose out of earlier Spanish vermouth-heavy cocktails of related composition stretching back to at least the 1920's--some using a bit of curacao, including an early Spanish language "Vermout Cocktail" in 1905. These did not include Campari.

Some modern variations add pomelo or orange juice, but the basic recipe calls for only vermut rojo, gin, Campari, and Angostura bitters.

Spain has a tradition known as "la hora del vermut" where vermouth is consumed as an aperitif before lunch.

Yields Drink
Authenticity
Authentic recipe
Creator
Unknown
Source reference

https://www.bascofinefoods.com/spanish-recipes/marianito-cocktail-recip…
https://www.magnusmade.com/el-marianito/
https://www.traveler.es/gastronomia/articulos/historia-marianito-prepar…

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Average rating
4 stars
(1 rating)
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(the) Payoff

1 1⁄2 oz Brandy
1 oz Crème de Violette
3⁄4 oz Herbal liqueur (Glavya Liqueur)
3⁄4 oz Grapefruit juice
2 ds Peach bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

History

Watching the 1956 film noir classic, "The Killing"

Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Carl N.
Curator rating
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Illegal Dance Moves

1 oz Mezcal
1 oz Pineapple rum
1⁄2 oz Amaro, Cappelletti Sfumato Rabarbaro (Zucca will work too)
1⁄2 oz Crème de Banane
1 ds Absinthe
Instructions

Stir with ice and strain into an old fashioned glass with a large ice cube.

History

I became inspired by the banana-Sfumato combination in the Tarantula and Sfumato Swizzle and began scheming. Soon, crème de banane made me think of pineapple rum and Sfumato suggested mezcal to me. When the mix tasted a bit dark, I added in a dash of absinthe to brighten flavor balance. For a name, I dubbed this one Illegal Dance Moves named after a double IPA from the sadly departed Mystic Brewery.

Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Frederic Yarm, Somerville, MA
Source reference

https://cocktailvirgin.blogspot.com/2025/04/illegal-dance-moves.html

Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
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King of the Hoodlums

3⁄4 oz Cognac
3⁄4 oz Demerara Rum
3⁄4 oz Batavia Arrack
1⁄2 oz Amaro (Amaro Ciociaro, Amer Picon, or China-China)
1⁄2 oz Crème de Cacao
2 ds Bitters, Angostura
1 twst Orange peel (As garnish)
Instructions

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.

History

I was inspired by the Cognac, Guyana rum, and Batavia Arrack split base in the 1930s Darling Cocktail, and I decided to mash it up with the Ciociaro-cacao combination from Little Branch's African Flower. Part of my thinking was due to how well crème de cacao and Batavia Arrack work in drinks like the 18th Century and Mutiny on the Mili Atoll. For a name, I dubbed this one the King of the Hoodlums after a character described in Herbert Asbury's The Barbary Coast book. James Riley who was better known to the San Francisco Police as that nickname came to San Francisco from New York City in 1868 and soon became one of the principal criminal ornaments.

Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Frederic Yarm, Somerville, MA
Source reference

https://cocktailvirgin.blogspot.com/2025/04/king-of-hoodlums.html

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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The Same Dream

1 oz Haitian Rum (unaged)
1 1⁄2 oz Cognac VSOP
1⁄2 oz Falernum
1⁄4 oz Campari
4 ds Coconut (coconut blast: see Notes)
2 ds Orange bitters, Regans' orange bitters
1 twst Orange peel (as garnish)
Instructions

Stir; strain; rock; garnish.

Notes

For the coconut blast: Inspired by a recipe at Punch, my coconut blast is just 100 proof vodka fat-washed with virgin coconut oil, and put in a dasher bottle.
My go-to falernum recipe is the one at Serious Eats.
For the rum use a funky unaged rhum agricole or clairin; I used San Zanj Haitian white rum.

History

Winner of the April 2025 Reddit Original Cocktail Competition: Lime and coconut.

Picture of The Same Dream
Craig Eliason
Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Source reference

https://www.reddit.com/r/cocktails/comments/1jofkzd/original_cocktail_c…

Curator rating
Not yet rated
Average rating
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From other users
  • Clear reddish orange. Orange on nose with coconut and Campari, blood oranges. Sip is grape & coconut, rum funk on swallow. Then cloves & Campari bitterness. Coconut builds.
Similar cocktails

Charleston (L'Epicerie Tour d'Argent)

1 oz Gin, Le Gin de Christian Drouin
2⁄3 oz La Gauloise Verte
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Lemon juice
1 twst Lemon peel
Instructions

Shake with ice, double strain into cocktail glass. Garnish with lemon twist.

Notes

This cocktail is very similar in construction to the Gypsy, although with substantially different proportions. Most importantly two unusual/distinctive ingredients are used: Le Gin de Christian Drouin as the gin, and La Gauloise Verte in place of Green Chartreuse.

Drouin's gin is made from apple distillate, has different less juniper forward herbal package, and is finished in calvados casks. The result is somewhere between a very dry mild calvados and a less herbal London Dry gin.

La Gauloise is similar to Green Chartreuse, although sweeter and less vegetal/herbal. Among its known botanicals are angelica, St John's wort, saffron, cardamom, and genepi. La Gauloise is an ingredient in 11 cocktails from the extensive "L'Heure du Cocktail" by J. Alimbau and E. Milhora, 1929

History

There are completely different Charleston cocktails, while the history and attribution of this particular recipe is unclear. The date on the page was 5/24/24. It and some classic cocktails were in that posting, but it is not apparent who created it or where it was served.

Yields Drink
Authenticity
Unknown
Source reference

https://epicerie.tourdargent.com/en/blog/post/decouvrez-les-meilleures-…

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Ampleforth

1 1⁄2 oz Apple brandy (bonded preferred)
3⁄4 oz Aromatized wine, Lillet Blanc
3⁄4 oz Bénédictine
2 ds Bitters, Fee Brothers Black Walnut
1 twst Lime
Instructions

Stir and strain into a Nick & Nora. Express and discard.

History

Named after Ampleforth Abbey, the Benedictine Abbey known for its apple orchards. I came across the Abbey in an online search and I thought applejack and Benedictine would make a good pairing.

Picture of Ampleforth
Photo by Evan Miller
Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Evan Miller
Curator rating
Not yet rated
Average rating
Not yet rated
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Shawn C commented on 3/28/2025:

Is the cocktail supposed to have applejack or apple brandy? These are often not the same thing and people too often list applejack where apple brandy is intended. Since bonded is suggested in the note, I assume apple brandy should be specified rather than applejack (which can be blended with up to 80% neutral spirits.)

Netminder69 commented on 3/29/2025:

Interesting. Every bonded Applejack I have seen has been Straight Applejack. I developed using Tom's Foolery Bonded Straight Applejack.

Shawn C commented on 3/29/2025:

Applejack can be straight or even bonded, but it can also be blended with up to 80% neutral spirits and that is where things get messy--flavor is weakened/different. It does have to say "blended" in the name though. Per U.S. regs apple "brandy" by definition is distilled solely from the fermented juice or mash of whole, sound, ripe fruit." From what I have read "straight" with respect to applejack and apple brandy means only apples are used--I think this is redundant with respect to apple brandy except that "straight" can not be used on labels of liqueurs and cordials. "Bonded" requires at least 100 proof and at least 4 years of aging in oak barrels. Generally, if one is going the bonded route, it makes sense to call it apple brandy rather than applejack, although applejack is perfectly fine as a name.

My suggestion would be to set it as "apple brandy" with the note "bonded preferred, including bonded applejack." The apple brandy/applejack thing is pretty confusing overall. The non-bonded "straight" apple brandy or applejack designations should be interchangeable as well, although these are typically aged for shorter periods and are less than 100 proof when bottled. Laird's Jersey Lightning is 100 proof and unaged, with an apple brandy designation.

Netminder69 commented on 4/01/2025:

Fair enough. I’ll change it. It is true that both bottles I have (Tom’s Foolery bonded straight and Laird’s Applejack 86) on the label or in the description call them apple brandy or 100% Apple brandy.

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