Cobra's Fang

1 1⁄2 oz Overproof rum, Lemon Hart 151
1 t Falernum, Bitter Truth
1⁄2 oz Passion fruit syrup
1⁄2 oz Orange juice
1⁄2 oz Lime juice
1 ds Bitters, Angostura
2 ds Absinthe
7 2⁄3 oz Crushed ice
1 pn Cinnamon (as garnish)
Instructions

Blend everything for 5 seconds. Garnish w. cinnamon

Yields Drink
Year
1937
Authenticity
Authentic recipe
Creator
Don The Beachcomber
Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
From other users
  • Made with passion fruit puree syrup. The cinnamon pinch is essential and makes this work so well.
  • Rum is completely overpowering. Pretty good if you double all the other ingredients but probably not worth it at that point.
  • Good stuff. — ★★★★
  • A little time-consuming (as, I suppose, tiki drinks are wont to be). But really good: an easy drinker with loads of character and a great deal more kick than's apparent in either nose or taste. *Substituted orchid syrup fo
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Something Bitter This Way Comes

1 1⁄2 oz Rye
1 oz CioCiaro
1⁄2 oz Sweet vermouth, Cocchi Vermouth di Torino
1⁄4 oz Fernet Branca
2 ds Bitters, Bittermens Xocolatl Mole
1 pn Salt (kosher)
Instructions

Stir, strain, cocktail glass. Orange peel garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Chuck Taggart
Source reference

http://looka.gumbopages.com/2011/06/15/something-bitter-this-way-comes/

Curator rating
Not yet rated
Average rating
4 stars
(24 ratings)
From other users
  • Full bodied, orange essential. Used a skinny fernet.
  • Orange, chocolate, and fernet flavors play well together.
  • Zucca
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Dan commented on 10/26/2011:

A bit sweeter than I prefer. I added 1/2 oz dry vermouth (and I used Punt e Mes). I think I'd try it with just the dry vermouth next time, or scale back the sweet quantities.

christina in tacoma commented on 10/27/2011:

I had my bartender make this for me tonight since I don't have the vermouth (but will soon, since it is absolutely delicious!)- I enjoyed this quite a bit and will make it again. I think it might also be good with a bit less CioCiaro so that the vermouth has more of a presence.

mahastew commented on 12/20/2011:

I just mixed a version with Amer Picon in place of the CioCiaro and it is divine. Not too sweet in the least. 5/5.

christina in tacoma commented on 12/21/2011:

Um, I'm jealous :) I have been thinking about ordering the Bittermens Amere Nouvelle... Wonder how similar they are?

mahastew commented on 12/22/2011:

Hmm, dunno! Would like to hear about it if you find out.

Zachary Pearson commented on 12/22/2011:

I don't think they're similar - Amer Picon is heavy and caramelly, like Ramazzotti or other dark amaro. The Amer Nouvelle (IIRC) is a lighter spirit designed to show off the orange and gentian in a more neutral base. I'm getting them when they come to Texas, and will taste them side by side.

Thanks,

Zachary

Sakas commented on 5/01/2013:

Made with 2oz Templeton Rye, Ramazzotti, and Antica Formula. A lovely drink to read with on a cool night.

Coin Toss

2 oz Rum, Scarlet Ibis
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Bénédictine
2 ds Peychaud's Bitters (House, see note)
Instructions

Stir, strain, cocktail glass

Notes

House Peychauds at Death and Co. is 2:1 Peychauds and Bitter Truth Creole bitters.

History

This is literally a "bartender's choice", where the rum could be Rittenhouse 100, Laird's Bonded, Santa Teresa 1796, Hine Cognac, Famous Grouse.....

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Phil Ward, Death & Co, NY
Source reference

http://ohgo.sh/archive/scarlet-ibis-rum-coin-toss-cocktail/

Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
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christina in tacoma commented on 11/06/2011:

I had my bartender make this for me since I don't have the rum. It came out on the sweet side. Maybe a different rum or less of the other ingredients next time

Dan commented on 11/07/2011:

Yes, just by looking that 's going to be pretty darn sweet. Personally, I can tolerate a sweet drink if there is enough spirit flavor and/or bitter. I have trouble with sweet and herbal drinks, but others seem to like them. Not everyone likes every drink, even if it's created by Phil Ward. ;)

Rhett commented on 8/23/2013:

3/4oz of Carpano is definitely too much sweetness for me. I prefer this at 1/2oz, though when we make it at my bar we actually use Punt e Mes, which has some bitterness to balance. We also often swap the Peychaud's for a few drops of Fee Bro's Whiskey Barrel Aged Bitters, which can really dry out drinks (though also easily overpower them). Also, a lot of rums have a lot of natural sweetness so pick one you think will work. Not that this isn't already a great idea/cocktail, but there is no "right" recipe, just the one you like. Here's how I like it:
2oz dark rum (ex. Flor de Cana 5-Year Old)
1/2oz Punt e Mes
1/4oz yellow Chartreuse
1/4oz Benedictine
few drops of aromatic bitters for dryness if needed

The Bonal Cabal

2 oz Gin, Hendrick's
1 oz Bonal Gentiane Quina
1⁄4 oz Hum
1 twst Orange peel (Flamed)
Instructions

Stir and Strain into cocktail glass. Garnish with flamed orange.

Notes

Glassware Cocktail

History

Hum Botanical Spirit is made in Chicago and based on classic Amaros with notes of ginger, cardamom, kaffir and habiscus.

The Bonal Cabal
2011 Rachel Wilde
Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Rachel Wilde, Indian Road Cafe, New York, NY
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Dan commented on 11/12/2011:

I have not had Hum, but from what I can find on the web, it is not bitter. If that is indeed the case, then I wouldn't call it an amaro, but rather a regular liqueur. It's odd that they call it both a spirit (in the name) and a liqueur (on the label).

Smoked Margarita

1 1⁄2 oz Reposado Tequila, Chinaco
1⁄4 oz Whiskey, Balcones Brimstone
1⁄2 oz Orange liqueur, Prunier (or Grand Marnier)
1⁄3 oz Lemon juice
1⁄3 oz Lime juice
1⁄3 oz Simple syrup (1:1)
1 pn Salt (Applewood Smoked)
Instructions

Shake all ingredients vigourously. Strain into ice filled (chilled) double old fashioned. Salt Ice not rim and garnish with Lime Wheel.
Glassware
Double Old Fashioned

Notes

Adds a level of smoke to the aroma as well to the cocktail.

History

Balcones Brimstone is smoked blue corn whiskey from Chip Tate, Waco, Texas

Picture of Smoked Margarita
2011 Rachel Wilde
Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Rachel Wilde, Indian Road Cafe, New York, NY
Curator rating
Not yet rated
Average rating
4.5 stars
(13 ratings)
From other users
  • Made with herradura, rye, capelletti (aperitivo) and maple syrup without smoked salt
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Mole Hill

2 oz Rye
1 oz Cynar
1⁄4 oz Amaro Meletti
1⁄4 oz Bitters, Bittermens Xocolatl Mole
Instructions

Stir, strain, lowball, big ice cube

History

Created for the Mixoloseum's Thursday Drink Night: Chocolate; submitted for publication in a leading cocktail magazine.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Dan Chadwick, Boston, MA
Source reference

http://www.mixoloseum.com/blog/2011/10/tdn-chocolate-wrap-up/

Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • Manhattan variant
  • Rittenhouse Rye 100 proof. Two drops chocolate bitters and 0.75 oz Cynar 70. Potential for one more drop chocolate bitters.
  • Slow drinking, complex, not overtly chocolaty. Take care with the Meletti as it can dominate. — ★★★★★
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Cantil Moonbeam

1 1⁄2 oz Rye, Bulleit
1⁄2 oz Applejack, Lairds
1 oz Apple cider
1⁄2 oz Sweet vermouth
1 ds Cranberry bitters, Fee Brothers Cranberry
Instructions

Stir, Strain, Cocktail Glass, Garnish with Apple Slices

Notes

A variation on a Manhattan, it can be made with a good bourbon, but go light. It can overpower the apple flavors.

History

The moonrise in winter over this California ghost town is unforgettable.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Costa Mesa, CA, USA
Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
From other users
  • Fall
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Mount N' Rita

1 1⁄2 oz Whiskey, Prichard's Lincoln County Lightning
1 oz Bourbon liqueur, Prichard's Sweet Lucy
1 oz Lime juice (Fresh)
1⁄4 oz Simple syrup
Instructions

Build in a highball glass with ice and stir. Garnish with lime wedge.

Yields Drink
Year
2000
Authenticity
Your original creation
Creator
Prichard's Distillery
Source reference

http://prichardsdistillery.com/recipes.cfm#whiskeyRecipes

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

1 oz Gin
1 oz Dry sake
1⁄2 oz Absinthe, Mata Hari
1⁄2 oz Maraschino Liqueur, Luxardo
1⁄2 oz Lime juice
1 dr Swedish bitters
Instructions

Shake the first five ingredients and strain into a cocktail glass. Garnish with the drop of Swedish bitters.

Picture of Yakuza
2011 Kindred Cocktails
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Made w/o bitters. Absinthe dominated. Pleasant enough.
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KushCus commented on 11/26/2017:

Made without bitters and worked fine

Surfer Rosa Obscura

2 oz Dark rum, Gosling's Black Seal
1⁄2 oz Pimm's No. 1 Cup
1⁄2 oz Sweet vermouth
1⁄4 oz Fernet Branca
2 ds Peach bitters, Fee Brothers Peach
4 dr Rose water, Fee Brothers
Instructions

Stir with cracked ice and strain into a cocktail glass.

Surfer Rosa Obscura
2011 Kindred Cocktails
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
From other users
  • Too harsh and less complex tasting than you would think. Increased Pimms, Vermouth, and Peach slightly. Then added two ds of Mint bitters and became a 4 star. Might try Branca Menta if you have it. (I don't)
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Iamthatbenj commented on 11/02/2012:

Liked this. Smoother than I expected. Used Kraken instead of Gosling's.

cnperry76 commented on 11/23/2012:

All I had was Cruzan Blackstrap, so I used half of the amount of rum, added two extra drops of rose water and two tsp. of an herbal infused simple syrup I had just made. Would like to try the original, but if you like the taste of a Jungle Bird or a Dirt and Diesel, this is a good alternative.

derelique9 commented on 2/02/2013:

I've made this cocktail several times and it just gets better each time. The mix of peach bitters and Fernet is really nice. 4.5/5

laerm commented on 10/25/2017:

Quite good: complex with lots of depth. The real surprise is that the rose water totally disappears.

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