Havana Station

1 1⁄2 oz Rum, Havana Club 7 (Or Bacardi 8/Angostura 7)
1 oz Bourbon, Old Forester 100
1⁄4 oz Crème de Banane, Tempus Fugit
1⁄4 oz Falernum, Velvet Falernum
1 wdg Lime (Garnish)
Instructions

Stir over ice and strain into a chilled coup or rocks glass.

Notes

There aren’t too many rum and bourbon cocktails, but I think the banana notes in Old Forester really make this work. The bourbon needs to be 100 proof to stand up; the cocktail would be too sweet otherwise.

History

“A CIA spook stationed in the Caribbean in the late 1950s uses a bottle of bourbon to spruce up the local swill.”

Picture of Havana Station
Yields Drink
Year
2023
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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  • BeeSpoke — Jamaican rum, Crème de Banane, Bitters, Honey syrup, Banana
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Rail-babbler

1 1⁄2 oz Jamaican rum
1⁄2 oz Campari
1 oz Orange liqueur, Grand Marnier
1⁄2 oz Lime juice
2 oz Pineapple juice
Instructions

Combine all ingredients with ice, shake, open pour or strain over ice.

Notes

A Jungle Bird riff, replacing the simple syrup with Grand Marnier to add a rich and decadent layer of flavor.

Named for the Malaysian rail-babbler (Eupetes macrocerus).

Yields Drink
Authenticity
Your original creation
Creator
Tyler M - Realm of Monsters
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Adak National Forest

1 oz Gin
1⁄2 oz Bison grass vodka (Żubrówka)
1⁄2 oz Zirbenz Stone Pine Liqueur
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Aromatized wine, Cocchi Americano
1 twst Lemon peel (as garnish)
Instructions

Stir ingredients with ice, strain into chilled Nick & Nora or coupe. Garnish with lemon twist.

Notes

The gin and yellow Chartreuse are a nod the Alaska cocktail heritage. Zirbenz provides a pine essence, while the Żubrówka bison grass vodka adds a bit of vanilla and represents the tundra grass surrounding the tiny grove. Cocchi Americano provides some body and a little bitter.

There is ample room to increase gin and adjust other components to taste.

History

I was looking at the Alaska Forest cocktail, but the Douglas fir eau-de-vie and green Chartreuse are somewhat intense, and wanted to tone it down like the classic Alaska cocktail (yellow Chartreuse), but with some complexity, and retaining a pine rather than fir flavor. I remembered my time in Adak, Alaska and the Adak "National Forest" (https://www.atlasobscura.com/places/adak-national-forest) and I had to make a drink to celebrate those hardy little pines.

Yields Drink
Year
2023
Authenticity
Authentic recipe
Creator
Shawn C, home, Fresno, California
Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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Golden Bear

3⁄4 oz Honey syrup
2 oz Gin
2 1⁄2 oz Pineapple juice
1 oz Lemon juice
1⁄2 oz Bénédictine
2 oz Club soda
1 wdg Lemon (or slice, as garnish)
Instructions

Shake over ice. Strain into a collins glass filled with cracked ice and top with club soda. Garnish with a lemon *wedge* or *slice*.

Notes

A citrusy gin works best. We like Four Peels from Watershed Distillery or Malfy (original).

Other herbal liqueur (Chartreuse?) may also work.

History

Created to watch golf one weekend in April...

Yields Drink
Year
2023
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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  • Hendrick's Mule (JMW's) — Gin, Ginger beer, Lime juice, Cucumber

Improved Morning Sour

2 oz Coffee liqueur (Rum-based (26.5%))
3⁄4 oz Lemon juice
1⁄2 oz Bergamot liqueur, Italicus
1⁄3 oz Agave syrup (Simple syrup works as well)
1⁄3 oz Chinotto (Chinotto Nero (Muyu Liqueurs))
1 twst Lemon peel (as garnish)
Instructions

Shake all ingredients with ice, double strain and serve in an old-fashioned glass. Garnish with a long lemon twist.

Notes

Chinotto Nero is optional, feel free to replace with extra Italicus.

History

Improved version of the Coffee Sour, which (in its more standard form) is served as a “Morning Sour” at Kavarna Moderna (a Cocktail bar in Ljubljana, Slovenia).

Picture of Improved Morning Sour
Myself
Yields IDrink
Authenticity
Authentic recipe
Creator
Myself
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Sundial

1 1⁄4 oz Cognac
3⁄4 oz Cherry Liqueur, Clear Creek
3⁄4 oz Lemon juice
1⁄2 oz Orgeat
1 t Elderflower liqueur
1⁄2 t Amaro Abano, Luxardo
1 Egg white
1 twst Grapefruit
Instructions

Combine all ingredients in a mixing tin and shake with ice.
Strain into a chilled coupe.
Express the grapefruit twist and discard.

Yields Drink
Authenticity
Authentic recipe
Creator
Shannon Tebay, Death & Co.
Source reference

https://punchdrink.com/recipes/sundial/

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Still Got It

1 1⁄2 oz Gin, Citadelle (Jardin d'Ete)
1 oz Advocaat
3⁄4 oz Falernum, Velvet Falernum
3⁄4 oz Orange juice
Instructions

Shake with ice and strain into a frozen coupe glass.

History

Three Celebrations:

1) I just discovered a new-to-me gin: Citadelle Jardin d'Ete
2) I just discovered Advocaat.
3) I can still take stuff apart, fix it, and put it back together ...... and it works like new.

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
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They Can't Kill Us All

1 1⁄4 oz Añejo rum (Equiano rum)
1⁄2 oz Bourbon
1⁄4 oz Sherry, Lustau Dry Amontillado
1⁄4 oz Crème de Banane, Tempus Fugit
3⁄4 oz Yuzu juice
3⁄4 oz Gomme syrup (UBE syrup - see note)
1 1⁄2 oz Milk (kefir)
Instructions

This one takes some work...but it's well worth it!
Combine first five ingredients in a container.
Heat the kefir on the stovetop or in the microwave. Bring it to a simmer, but do not boil. Simmering will cause the kefir to curdle, which is good.
Add the warm kefir to the container with the cocktail, and let sit for at least 30 minutes. The acid from the citrus juice and sherry will cause the kefir to curdle further. The longer the mixture is allowed to sit, the better the final clarity will be.
Strain cocktail through a coffee filter; the filtered cocktail should be clear, with a yellowish hue. For a clearer drink, filter it again through the curds, using the same filter. This can be repeated as desired.
Add ube syrup, and stir to incorporate.
To serve, pour the cocktail into a rocks glass, over a large ice cube and stir to chill.

Notes

Ube Syrup
Combine one part sugar to one part water into a pot and bring to a simmer on the stove. Once the sugar has dissolved, add one drop of ube extract and stir. Add another drop if you want a darker, richer ube flavor and a deeper purple color.

History

This is a simplified version of the drink made at Allegory (Eaton Hotel, Washington, DC)

Picture of They Can't Kill Us All
https://nomtasticfoods.net/clarified-kefir-punch-allegory-dc/
Yields Drink
Year
2020
Authenticity
Authentic recipe
Creator
Deke Dunne, Allegory, Washington, DC
Source reference

https://punchdrink.com/recipes/they-cant-kill-us-all/

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Beijinho

2 oz Cachaça
1⁄2 oz Strega
1⁄4 oz Crème de Menthe, Tempus Fugit
3 ds Peychaud's Bitters
1 rinse Absinthe
1 twst Lemon peel (as garnish)
Instructions

Prepare cooled coupe with an absinthe rinse. Stir; strain; up; garnish.

History

"Blues from a Gun" was the starting point but wound up venturing into different territory.

Picture of Beijinho
Craig Eliason
Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Clean, clear, sweet. Pretty orange pink color. Perhaps a little Pepto Bismol in the nose!? Herbaceous ingredients rhyme pretty well.
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Ancho Problem

1 oz Ancho Reyes chile liqueur
1 oz Blanco tequila
1⁄2 oz Lime juice
1⁄2 oz Demerara syrup
Instructions

Shake; strain; up

Yields Drinks
Authenticity
Authentic recipe
Creator
Ezra Star, Drink, Boston
Source reference

https://punchdrink.com/recipes/ancho-problem/

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • An ancho margarita. Solid but unspired and, weirdly, not very strongly ancho reyes flavored!
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