Tommy's Margarita

2 oz Blanco tequila
1 oz Lime juice
1⁄2 oz Agave syrup
Instructions

Shake, strain, rocks. Optional, salted rim.

Yields Drink
Authenticity
Authentic recipe
Creator
Julio Bermejo
Source reference

http://www.foodandwine.com/recipes/margarita

Curator rating
Not yet rated
Average rating
4.5 stars
(11 ratings)
From other users
  • 5/16/21: Made with Espolon blanco. Not sure if I prefer this to a traditional margarita, but this is very good.
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Zachary Pearson commented on 11/13/2015:

Curated this due to a curation request - found an authentic recipe, which is cited as reference, fixed proportions to meet citation. Added apostrophe.  Thanks,  Zachary

Hot Buttered Rum - Triobar

1 2⁄3 oz Dark rum, Old Monk
5 oz Apple juice
1 bsp Butter
1 t Vanilla Sugar
1 ds Cinnamon
Instructions

Heat everything but the Rum. Strain into a cup and add the rum. Stir.

Yields Drink
Year
2007
Authenticity
Your original creation
Creator
Mike Meinke
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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Gimlet

2 oz Gin, Tanqueray
2⁄3 oz Lime cordial, Rose's
Instructions

Stir & strain into a chilled glass

Yields Drink
Authenticity
Authentic recipe
Curator rating
Not yet rated
Average rating
3 stars
(11 ratings)
From other users
  • Made with 1oz lime and fat 3/4 oz 1:1 sage simple syrup; sage leaf garnish
  • Not good. Used Morgenthaler lime cordial recipe and the drink is too sweet and not sour enough.
  • 2oz Gin 0.75oz lime cordial* 0.75oz fresh lime juice Shake with ice, strain into martini glass. Garnish with lime wedge. *either Rose's or preferably homemade. — ★★★
  • Very good made with 2.5 oz Tanqueray, 3/4 oz lime, 1/2 oz rich (2:1) simple -- Difford/Morgenthaler ratio.
  • My version is 2oz gin, 3/4 oz lime juice, 3/4 oz sumple syrup
  • Seems that there is no entry for "Richmond Gimlet". Change that!
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Ranglum

1 3⁄8 oz Dark rum, Gosling's Black Seal
2 t Overproof rum, Wray & Nephew Overproof
1⁄2 oz Falernum
1 ds Simple syrup
2⁄3 oz Lime juice
Instructions

Shake & Strain into an ice-filled old fashioned glass

Yields Drink
Year
2006
Authenticity
Your original creation
Creator
Goncalo de Sousa Monteiro
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Margarita like in a weird way. — ★★★★
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  • The JakeWalk — Reposado Tequila, Light rum, Elderflower liqueur, Peychaud's Bitters, Lime juice
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Dunkin Cocktail

1 1⁄2 oz Rye
1⁄2 oz Pear eau de vie
1⁄2 oz Elderflower liqueur, St. Germain
1 ds Bitters, Angostura
Instructions

Stir. Strain into a chilled glas.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Jamie Boudreau for St. Germain
Source reference

http://spiritsandcocktails.wordpress.com/2008/07/15/dunkin-cocktail/

Curator rating
Not yet rated
Average rating
3 stars
(8 ratings)
From other users
  • I used Rittenhouse and Black Star pear eau de vie. This is a nice autumn cocktail but one that I need to be in the mood to drink. It is aromatic but not delicate.
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christina in tacoma commented on 9/28/2012:

The pear flavor in this cocktail is intense; the st. germain and eau de vie definitely amplify each other. The rye is very much in the background. I used clear creek pear brandy and rittenhouse rye. If I were to try again I'd halve the st. germain and eau de vie and maybe try adding a little punt e mes if the drink seemed incomplete.

Julep 43

1 oz Licor 43
1 oz Bourbon, Elijah Craig
1 ds Bitters
2 Strawberry
1 spg Mint
Instructions

Muddle the Mint, Strawberrys & Bitter. Fill up with Crushed Ice, add 1cl Licor 43 & 1cl Bourbon and stir. Add Crushed Ice and repeat two times.

Garnish w. a Strawberry and a Mint Sprig

Serve in a Silver Cup

Notes

Creation for the Licor 43 Contest 2011

Yields Drink
Authenticity
Your original creation
Creator
Björn Bochinski
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • 2:1 ratio of bourbon to Licor 43..used 1 strawberry muddled and citrus bitters—excellent! — ★★★★★
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TrevisThomas commented on 2/03/2021:

Nice flavor but a bit too sweet. Maybe 2 to 1 would be a little better.

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).

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