Summertime Coconut Punch

1 part Pear (Fresh)
1 1⁄2 oz Cachaça, Sagatiba Velha
1⁄2 oz Coconut syrup
1 oz Apple juice (Fresh)
1⁄4 oz Gomme syrup
Instructions

Muddle a cheek of Pear with Gomme, add rest of ingredients, shake and double strain into rocks glass filled with ice. Garnish with a pear fan.

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Authenticity
Unknown
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Not yet rated
Average rating
4 stars
(3 ratings)
From other users
  • a bit of an odd convergence of flavors. Maybe real apple juice is the missing bit? or true coconut syrup as opposed to homemade creme of coconut.
  • Really refreshing and the coconut syrup adds a nice sweetness to it. All of the ingredients balance very well. Perfect by the pool. — ★★★★
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Vin d'Orange

2⁄3 c Sugar (Granulated)
5 c White wine
1 c Vodka
3 Orange (Seville or bitter)
1 Lemon
1⁄2 Vanilla Bean (split lenthwise)
Instructions

In a large glass jar, combine the sugar, white wine and vodka and stir until the sugar mostly dissolves.

Slice the oranges and lemon into quarters and add them to the jar.

Scrape the seeds from the vanilla bean and add them to the jar, then drop in the pod.

Cover jar, and let mixture stand undisturbed for 1 month in a cool, dark place. The vin d' orange will take on a slightly hazy, pale orange hue. After a month, remove and discard the fruit and vanilla bean.

Pour the mixture through a mesh strainer lined with a double layer of cheesecloth or a coffee filter, then funnel it back into clean bottles. Seal tightly with a cork and refridgerate.

Notes

Use the cheapest white wine, since it's getting mixed with oranges and sugar.

When picking out oranges, shop for ones that are heavy for their size since heavier citrus tends to yields more juice and is less likely to be dried out. Also, if you can't find Seville oranges at your local grocer, order them online from a specialty produce site like melissas.com

History

This is an aperitif popular in the south of France.

YieldsCups
Authenticity
Authentic recipe
Creator
David Lebovitz
Source reference

Imbibe Magazine

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Jean Genie

1 oz Gin (Hendrick's preferred)
1 spl Elderflower liqueur, St. Germain
3 oz Ginger beer (Gosling's preferred)
Instructions

In a highball glass with cube ice, mix gin and a splash of St-Germaine elderflower liqueur. Top with ginger beer and swizzle well. Garnish with a lime wheel.

YieldsDrink
Authenticity
Authentic recipe
Creator
Sarah Bartl
Source reference

http://heavytable.com/the-highly-refreshing-jean-genie

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Average rating
3.5 stars
(4 ratings)
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Moderated slightly - we're assuming "top" means around 3 ounces in a single rocks glass.

Cognac Summit

1 twst Lime peel
4 sli Ginger (thin)
1 1⁄2 oz Cognac (VSOP)
2 oz Lemonade
1 twst Cucumber peel
Instructions

Lightly muddle the lime peel and ginger slices in a rocks glass with the cognac. Fill glass half-way with ice. Stir well for 5 seconds. Add lemonade and cucumber peel. Stir well for another 5 seconds.

History

Created by a team of 20 mixologists as the "summit drink" of the 2008 International Cognac Summit.

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Authenticity
Unknown
Creator
A team of mixologists at The International Congnac Summit, 2008.
Source reference

http://www.cognacsummit.com

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Sensation

6 lf Mint
1⁄2 oz Maraschino Liqueur
1 1⁄2 oz Gin
2⁄3 oz Lime juice
Instructions

In a mixing glass, muddle the mint with a few ice cubes and the maraschino until the mint is broken to very small pieces. Add more ice and the gin and juice, shake until cold. Strain into sugar rimmed cocktail glass.

YieldsDrink
Authenticity
Authentic recipe
Source reference

Book - The Art of the Bar: Cocktails Inspired by the Classics

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Average rating
3.5 stars
(6 ratings)
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Rosebud

1 ds Rose water
1 1⁄2 oz Blanco tequila
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1 part Orange peel (with some pith, 1.5 inches long by .5 inch wide)
1 ds Campari
Instructions

Rinse cocktail glass with rosewater. Stir tequila and carpano and strain into glass. Garnish with flamed orange zest and add a few drops of campari to the surface.

YieldsDrink
Authenticity
Authentic recipe
Source reference

Book - The Art of the Bar: Cocktails Inspired by the Classics

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Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • I don't get the enthusiasm. Disjointed, extremely dry, and very small. I gave up on drinking this and made this into a highball. Still not that great.
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  • Mourão — Cachaça, Mandarin orange liqueur, Campari, Orange bitters

Tried it with an inexpensive anejo, and really enjoyed it. Second batch, added a few more drops of rose water to the shaker, and about 1 t of campari. Amazing color and better balance. Great warm weather cocktail.

Blushing Monk

2 oz Bourbon
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄4 oz Cynar
3⁄4 oz Lemon juice
1⁄2 oz Raspberry syrup
1 spg Mint
Instructions

Muddle mint. Add ingredients, shake and strain into a chilled cocktail glass.

Notes

Have made with 1 oz raspberry shrub in place of the raspberry syrup and lemon juice. Very good!

YieldsDrink
Authenticity
Unknown
Creator
Burritt Room, San Francisco
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • A nice spin on a whiskey sour, but it felt quite harsh on the back of my throat. Maybe I didn't shake long enough?
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Otto's Kin

1 1⁄2 oz Dark rum, Barbancourt 8
1⁄2 oz Campari
1⁄2 oz Lime juice
1⁄2 oz Orange juice (clementine)
1 1⁄2 oz Chinotto
Instructions

Shake all but Chinotto, strain, rocks, lowball, top with Chinotto, stir gently.

History

Created for Thursday Drink Night, Cold, July 21, 2011

Otto's Chin
©2011 Kindred Cocktails
YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
Dan Chadwick, Kindred Cocktails
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Need to try
  • Delicous, light, refreshing. Used 1oz Barbancourt and 1/2 Screech — ★★★★★
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Celery Sour

1 1⁄4 oz Gin, Broker's
1 oz Elderflower liqueur, St. Germain
3⁄4 oz Lemon juice
1⁄4 oz Fernet Branca
1⁄4 oz Pastis, Herbsaint
2 ds Bitters, Bitter Truth (Aromatic Bitters)
1 twst Lemon peel (Garnish)
Instructions

Shake, strain into a coupe, garnish with a wide lemon peel

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • I used Celery bitters even thought the original did not.
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  • Blue and Yellow — Gin, Elderflower liqueur, Blueberry syrup, Lemon juice
  • In a Pickle — Gin, Elderflower liqueur, Falernum, Lime juice, Cucumber, Dill

I really like this! Very refreshing. I had to make a couple of substitutions based on what I had: Obsello Absinthe Verte for the Herbsaint, and Bombay Sapphire for the Broker's. I had Bitter Truth Celery Bitters, and used those (is that what you intended?). I would love to know if this gets me in the right neighborhood... I like Fernet and anise flavors in small doses, and for me, this is a really good application. Thank you.

Christina, Thank you for the kind comment and the new cocktails. My intent was to make a cocktail that smelled like celery without any celery in it, the way a Jasmine builds pink grapefruit flavors through lemon and Campari. It was completely accidental. I was playing around with St. Germain, and I love both Fernet and the sour family, and the St. Germain + Fernet was interestingly green. Herbsaint with the two of those brings it very very close to smelling like celery. 

As for substitutions, Sapphire for Broker's should be fine. Herbsaint is probably more sweet than your absinthe. And while you can use BT Celery Bitters, I don't think they're necessary. I think the Herbsaint is the important thing for you to get.

Thanks,

Zachary

Thanks Zachary,

I added the Herbsaint and the Angostura orange bitters to my (ever-growing) list. I am glad you guys didn't feel spammed with my cocktail additions to your database:) I was really happy to find a place to 1) consolidate my bookmarks, and 2) share with the hope that I could make a like-minded soul happy. I'll report back after trying this again with the specified ingredients.

Christina,

Nah, it's great. Herbsaint is one of those things that will last forever, but is indispensable to a small handful of cocktails, the best well known of which, of course, is the Sazerac. I like the Original (100 proof, orange label) version of the stuff, if you can find it.

Thanks,

Zachary

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