Blood, Smoke and Sand

3⁄4 oz Sotol, Don Cuco
3⁄4 oz Orange juice
3⁄4 oz Cherry Liqueur, Cherry Heering
3⁄4 oz Sweet vermouth, Carpano Antica Formula (Optional (Tends to muddy taste IMHO))
Instructions

Stir with ice, strain into martini glass
Can also be served on rocks

History

Variation of Blood and Sand

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Christopher Carlsson, Spirits Review, Rochester NY
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Blood and Sand — Scotch, Sweet vermouth, Cherry Liqueur, Orange juice
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  • More Blood and Sand — Scotch, Sweet vermouth, Cherry Liqueur, Blood orange

Plymouth Express

1 3⁄8 oz Gin, Plymouth
2⁄3 oz Triple sec
2 ds Orange bitters
4 oz Coffee
Instructions

Make coffee (original recipe used espresso but strong coffee from a French press/cafetiere is fine). Mix all ingredients in cocktail shaker and serve in cocktail glass. No garnish.

Notes

I am yet to try a little chocolate powder or cinnamon in the mixture.

Alternatively, as it has a nice crema, put the chocolate or cinnamon on top.

Yields Drink
Authenticity
Authentic recipe
Creator
Plymouth gin.
Source reference

Plymouth distillery.

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
Similar cocktails
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noksagt commented on 8/26/2016:

I found that a little but of salt improved this cocktail remarkably. I used unsweetened cold brew. It could be that some more dilution from icing freshly made espresso or hot coffee would have resulted in a similar improvement to the balance.

Gin Garden

1 3⁄8 oz Gin, Plymouth
2⁄3 oz Cucumber (Peeled. If you don't have a juicer, muddle it.)
1 3⁄8 oz Apple juice (Fresh if possible.)
1 ds Elderflower syrup, Monin
Instructions

Combine ingredients in a shaker with ice, serve in cocktail glass with cucumber garnish.

Depending on the acidity of the apples, you may wish to add simple syrup or lemon juice to taste.

Yields Drink
Authenticity
Authentic recipe
Creator
I tasted it at the Plymouth distillery, but with lemon juice in place of the elderflower. They also used a sweet (but not sweetened) bottled apple juice.

Plenty of online recipes add the elderflower.
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
Similar cocktails
No similar cocktails found.

Ancient Mariner

1 oz Jamaican rum (Appleton 12 yr)
1 oz Demerara Rum (Lemon Hart 80 Proof)
1⁄4 oz Allspice Dram, St. Elizabeth
3⁄4 oz Lime juice
1⁄2 oz Grapefruit juice
1⁄2 oz Simple syrup
1 spg Mint
Instructions

Shake, strain into ice-filled old-fashioned glass, garnish with mint and lime wedge

Notes

I would start with less allspice dram and add more if you want it- the flavor is strong. Orgeat in place of simple syrup is good.

History

From Beachbum Berry's Grog Log

Yields Drink
Authenticity
Unknown
Creator
Jeff Berry
Source reference

http://cocktailvirgin.blogspot.com/2009/06/ancient-mariner.html

Curator rating
Not yet rated
Average rating
4 stars
(23 ratings)
From other users
  • Really good with Appleton 12, El Dorado 12, and 1 tsp allspice dram.
  • Used V/X, and approximated the Lemon Hart by diluting Hamilton 151. Solid tiki offering. Nice mix of citrus and spice. — ★★★★
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PapaDoble commented on 1/25/2017:

Apparently you can't delete (can only edit) a comment from this site?

Cynario commented on 2/13/2025:

Made with Appleton V/X and Hamilton Demerara 86, 1/4 oz orgeat and 1/4 oz simple. Added a 1/4 oz float of OFTD to take it up a notch.

Bases Clearing Double

2 1⁄2 oz Rye (We use a Rye infused with Gingerbread Rooibus Tea from Rare Tea Cellar)
3⁄4 oz Pineapple juice
3⁄4 oz Orange juice
3⁄4 oz Lime juice
3⁄4 oz Orgeat
1 pn Nutmeg (this should be grated onto the assembled cocktail)
Instructions

Combine all ingredients, shake and strain into collins glass filled with crushed ice. Grate nutmeg over the assembled cocktail.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Sandy Levine- The Oakland Art Novelty Company
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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  • Punsch-Out! — Cognac, Rye, Swedish Punsch, Bitters, Lemon juice, Pineapple syrup
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Bar Eats You

2 oz Mezcal, Del Maguey San Luis del Rio
1 oz Lime juice
1⁄2 oz Demerara syrup
2 oz Sarsaparilla soda, Sioux city (measurement is approximate, top glass with soda)
Instructions

Combine mezcal, lime, and syrup and shake. Strain into collins with ice, top with sarsaparilla soda.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Sandy Levine, The Oakland Art Novelty Company
Ferndale, MI
Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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  • Surfer Rosa — Mezcal, Bénédictine, Sweet vermouth, Club soda, Lemon juice
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  • Across the Border — Mezcal, Averna, Ginger beer, Grapefruit juice, Lime juice, Lime
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bza commented on 9/21/2011:

Is this some kind of Eastern thing?

Javasarah commented on 11/01/2013:

Its obviously a Big Lebowski reference! "Sometimes the bar eats you; sometimes you eat the bar" says Sam Elliott as he drinks a Sioux City sarsaparilla.

Joe Riley

1 1⁄2 oz Bourbon (wheated bourbon such as Old Weller 107, Maker's Mark)
1⁄2 oz Ginger liqueur, Canton
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Falernum, Velvet Falernum (or homemade (recipe link provided))
1⁄2 t Lemon juice
1 twst Lemon peel
Instructions

Shake, strain, cocktail glass, express lemon twist and add to drink

Notes

 

The original recipe called for Wolfberger Litchi Liqueur, but was modified to use St. Germain when that ingredient became unavailable.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Tom Brown, The Passenger, DC
Source reference

http://projects.washingtonpost.com/recipes/2010/02/03/joe-riley/

Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
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christina in tacoma commented on 9/21/2011:

I did like this better with more lemon (but that is a common adjustment for me)- I increased it to 1/2 oz.

Phenomenal Cat

1 oz Blanco tequila
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Lime juice
3⁄4 oz CioCiaro
6 dr Chocolate extract
Instructions

Shake, strain, up.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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Comte de Sureau

1 3⁄8 oz Gin
1 oz Elderflower liqueur, St. Germain
1⁄4 oz Campari
1 twst Orange peel (as garnish)
Instructions

Stir, straigh, straight up or on the rocks, garnish

Yields Drink
Year
2007
Authenticity
Authentic recipe
Creator
Gonçalo de Sousa Monteiro, The Traveling Mixologists, Germany
Source reference

http://egullet.org/p1497748

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Nice, tasty, a little too easy to drink.
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sjdiaz21 commented on 9/20/2012:

A solid negroni variant. I used 1 3/4 gin, 3/4 elderflower and 1/2 oz campari, orange twist. Light and refreshing. I used Beefeater to help balance the sweet components. 3 1/2 stars.

Penicillin

1 2⁄3 oz Blended Scotch (Compass Box Asyla)
2⁄3 oz Lemon juice
2 t Honey syrup (3:1 with hot water)
2 t Ginger juice (sweetened 4:3 with white sugar)
2 t Islay Scotch (Compass Box Peat Monster, as float)
Instructions

Shake, strain, float. Garnish with a slice of either fresh or candied ginger on a pick

Yields Drink
Year
2005
Authenticity
Authentic recipe
Creator
Sam Ross, Milk and Honey
Source reference

http://www.shakeandstrainblog.com/?p=3080

Curator rating
5 stars
Average rating
5 stars
(43 ratings)
From other users
  • One of my wife and I's favorites. Slightly smokey, slightly sweet, slightly spicy, delicious balance. — ★★★★★
  • JWred / Laphroaig 10 Ratio: 2.0 JW, 1.5 Laph; Muddle ginger and some sugar cane; 1.0 Lemon, 1.5 1:1 honey syrup, 2 dash bitters -- all shaken Serve rocks
  • Delicious! A true classic. If you have access to Pratt Standard Ginger Syrup, it makes a delicous one: I do 1.75 dewars, .5 Laphroaig 10, 1oz lemon, .5 honey syrup. Rub glass w/fresh ginger. — ★★★★★
  • This is different than the recipe I use
  • Had this one (expertly constructed) at Star Bar in Tokyo. Extremely balanced!
  • Used 1/2 oz ginger syrup and 1/4 oz straight honey. Floated the Islay. The burn of the ginger and the subtle smoke of the floated Scotch work together in interesting ways.
  • Very good. Used honey and King's Ginger with Balvenie. Even Robin liked it. — ★★★★
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Dan commented on 11/01/2012:

Very nice cocktail, and surprisingly accessible for the non-Scotch lover. I also made a version with Anejo Tequila and Mezcal -- very nice.

cibyr commented on 2/15/2013:

More sour/less sweet than I expected. Planning to try with less lemon juice, maybe some simple syrup.

Fencerjared commented on 10/14/2014:

Dan, I've made one with Mezcal, I was thinking of putting it up but would take it down if it's too similar, is yours posted? If so, under what name, and if not, would you mind putting the build?

Fransos commented on 11/03/2014:

It must be said that the sweetener spec in the original is a bit different, and this is crucial for making this drink as it was intended to be. It's supposed to be a sweetened ginger juice and honey syrup(3:1 honey to water) combined in equal parts(3/8 oz of each) to make a 3/4 oz of sweet. The sweetened ginger juice is 4 parts fresh ginger juice to 3 parts granulated white sugar, stirred to make a syrup. The Islay scotch shall be used as a float on top to give a smoky nose and should not be shaken with the rest of the ingredients. The idea is to give the impression of a smoky drink, but when you sip it it's actually more mellow.

Zachary Pearson commented on 11/03/2014:

Fransos,

Do you have a source for that? If so, I can rewrite the drink, but considering it's a major shift, I'd like to be able to link to something.

Thanks,

Zachary

Fransos commented on 11/04/2014:

The source you can use is Sam Ross' Bartender's Choice app. I know that the recipe in the app calls for shaking all ingredients, including the Islay scotch, but I've had this drink at Milk&Honey and they definitely use it as a float. It's also garnished with a candied or fresh piece of ginger. Thanks!

Patrick Fletcher commented on 12/14/2015:

I second the comments stated by, "Fransos".

3/8 oz. Honey Syrup

3/8 oz Sweetened Ginger Juice

(not 3/4 oz Ginger-Honey Syrup)

Created, 2005

(As per Sam's, "Bartender's Choice" App.)

*this needs curation*

Zachary Pearson commented on 12/14/2015:

I curated this per the link, which has Sam Ross making the drink and explaining the ingredients. There are a lot recipes floating around the internet for this, most of which simplify the ginger part of the sweetener, or sub different Scotches, but I figure that if we have a video of the creator of the drink, that should be the canonical recipe.  Thanks,  Zachary

markchristenson commented on 11/19/2017:

I realize I'm really late to this thread, but in the linked video from Sam Ross he says 3/4 oz of fresh lemon juice, and 3/8 oz each of honey syrup (3:1 honey:water) and ginger syrup (1:1 ginger juice:granulated sugar). In the video he doesn't specify the ginger juice ratio, but everything else aligns with the entry in "Regarding Cocktails" from Sasha Petraske, so I think 1:1 makes the most sense for the ginger. Also in that source he (Sam Ross) calls for 2 oz of blended Scotch, with a "splash" of Islay whiskey as the float. I usually use 1/4 oz (which is about 1 1/2 teaspoons). And although the video shows a slice of fresh ginger, I think it's interesting that Sam says candied ginger is the preferred garnish.

muntjak commented on 2/03/2018:

Used the serious eats version with good results. Muddle 3 slices fresh ginger. 2 oz blended scotch, 3/4 50:50 honey syrup, 3/4 lemon. Shake, double strain, 1/4 Islay float. I’d like to make the original with sweetened ginger juice soon, but this version is easy to whip up if you have fresh ginger on hand. 

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