Red Maple

1 1⁄2 oz Jamaican rum, Smith & Cross
3⁄4 oz Grapefruit juice
3⁄4 oz Maple syrup (maybe less – to taste)
2 ds Peychaud's Bitters
Instructions

Shake well with ice, strain into chilled cocktail glass.

Notes

1/2 oz of maple syrup was plenty to my taste, may want even less.

Yields Drink
Authenticity
Authentic recipe
Creator
Jackson Cannon, Eastern Standard, Boston
Source reference

http://www.cocktailchronicles.com/2010/12/16/6030-34-36-in-praise-of-ho…

Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
From other users
  • Yeah, 1/2 oz. maple is still too much. I have to wonder if the original recipe intended to spec 3/4 oz. maple syrup *syrup*. — ★★★
  • Try 1/4 sugar next time, good but sweet
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  • Streets Ahead — Light rum, Jamaican rum, Campari, Maraschino Liqueur, Don's Mix
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Orange Angelus

1⁄2 oz Brandy
3⁄4 oz Orange liqueur, Cointreau
1⁄2 oz Vodka
1⁄2 oz Lemon juice
1 ds Orange bitters, Angostura Orange
4 oz Champagne (Brut preffered)
Instructions

Fill mixing glass halfway with ice. Stir all but champagne in mixing glass. Top with champagne. Serve in large champagne flute with an orange slice as a garnish if desired

Yields Drink
Year
2010
Authenticity
Your original creation
Creator
Redface
Source reference

http://redfacery.blogspot.com/2010/10/bubbly-cocktails.html

Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
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The Fiery Dog

1 oz Whiskey, Buffalo Trace (White Dog 64% Unaged Whiskey)
1 oz Sweet vermouth, Noilly Prat
1⁄2 oz Absinthe
1⁄2 oz Bénédictine
1 ds Peychaud's Bitters
Instructions

Shake and strain into a rocks glass. Please don't put any White Dog in a cocktail glass.

Yields Drink
Year
2010
Authenticity
Your original creation
Creator
Redface
Source reference

http://redfacery.blogspot.com/2010/11/fiery-dog.html

Curator rating
Not yet rated
Average rating
Not yet rated
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Dan commented on 3/18/2011:

Ha ha! "Please don't put any White Dog in a cocktail glass."

Demon of Destiny

1 1⁄2 oz Gin
3⁄4 oz Sweet vermouth, Noilly Prat
1⁄2 oz Absinthe
1⁄4 oz Blanco tequila
1⁄4 oz Agave syrup
Instructions

Add everything to an ice filled shaker and then shake like you want the minions of hell to break loose from their fiery (icy) prisons. Double strain into a coupe.

History

Progenitor: Destiny Cocktail, http://www.cocktaildb.com/recipe_detail?id=658

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Redface
Source reference

http://redfacery.blogspot.com/2011/02/satanic-cocktails-demon-of-destin…

Curator rating
Not yet rated
Average rating
3.5 stars
(28 ratings)
From other users
  • Swapped absinthe and tequila quantities. Maybe try with lime juice
  • Consider using 1/2 oz. of tequila and 1/4 oz. absinthe.
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MOJO1229 commented on 7/06/2016:

<br />The instructions need to be clarified on two matters: (1) The instructions say to put all of the ingredients, save for the agave syrup, into a glass mixer and then vigorously shake it. I think if the ingredients are to be vigorously shaken, then they should be put into a metal shaker, not a mixing glass. This will prevent the escape of the minions from Hell! (2) More importantly, what is to be done with the agave syrup that was put into a separate container? The only thing I could come up with is that the agave syrup is to be carefully floated atop of the other ingredients after they have been vigorously shaken. Can anyone clarify what is to be done with the agave syrup? I think the instructions should be rewritten to clarify both issues, but mostly to clarify issue number two, regarding the agave syrup. And I agree that switching the amounts of absinthe and tequila makes a better drink.

The Road to Tipperary:

1 oz Berry (Mixed)
2 oz Irish whiskey, Powers
1⁄2 oz Rich demerara syrup 2:1
2 ds Peychaud's Bitters
2 ds Bitters, Fee Brothers
2 oz Stout, Guinness stout (as float)
Instructions

Muddle berries in a pint glass and add all ingredients except Guinness.
Shake with 2 kold draft cubes and strain into the pilsner glass.
Add crushed ice, swizzle a bit add more crushed ice and top with Guinness.

Notes

Source recipe is vague about type of berries, but presumably a mix of blueberries, strawberries, raspberries, and/or blackberries would be appropriate

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Contemporary Cocktails, Inc.
Source reference

Contemporary Cocktails, Inc. Newsletter
http://us1.campaign-archive1.com/?u=74bc5ef5dca05cbd694f2bf99&id=d1ec5d…

Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails
No similar cocktails found.
Dan commented on 3/17/2011:

Clarified approximate volume of berries and stout, and suggested possible mix of berries. Alas, source reference is vague.

Greenwich Sour

2 oz Bourbon (or rye)
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup
1 Egg white
3⁄4 oz Red wine (as float)
Instructions

Dry shake all but wine, shake with ice, strain, rocks, lowball, float red wine, garnish with orange slice and cherry. Use a dry red wine.

History

A comments in a NY Times post refers to Employees Only as making this drink. When contacted, however, the cocktail was not readily known (at least by whoever answered the phone). Awaiting a followup from the bartender. 212-242-3021. The recipe given above is from the Temple Bar, where they used Bourbon.

Yields Drink
Year
2008
Authenticity
Unknown
Creator
Employees Only, Manhattan, NY. (unconfirmed)
Source reference

Recipe from Temple Bar, Cambridge, MA

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Interesting concoction. Used Buffalo Trace bourbon. Glad I tried it but seemed like it was missing something. Perhaps a little more lemon juice?
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christina in tacoma commented on 4/20/2012:

My favorite local bar has a version of this on their happy hour menu called the Hilltop New Yorker- no egg white or fruity garnish but they add rhubarb bitters. It is such a good, simple cocktail, and the rhubarb bitters make all the difference.

Navy Grog

3⁄4 oz Lime juice
3⁄4 oz Grapefruit juice (white)
3⁄4 oz Soda water
1⁄2 oz Honey (or 1 ounce honey mix)
1 oz Light rum
1 oz Dark rum
1 oz Demerara Rum
Instructions

Shake and strain into a double old-fashioned glass with an ice cone encased straw.

Notes

The dark rum should be Jamaican: Myer's, Coruba, or Appleton 12. Straining onto the rocks would be a good alternative to an ice cone. An ice cone is made by packing shaved ice into a pilsner glass, poking a chopstick through for the hole, and freezing. I add the soda water after shaking.

Yields Drink
Year
1941
Authenticity
Authentic recipe
Creator
Donn Beach
Source reference

Beachbum Berry Remixed

Curator rating
Not yet rated
Average rating
4.5 stars
(20 ratings)
From other users
  • Made the Smugglers Cove recipe. Used S&C, Angostura 7, and Planteray Dark. Definitely think it would be better with Coruba instead of Planteray.
  • Very tasty although the Smith and Cross dominates
  • Simple Rum Punch, tons of flavor. Be creative with the rums and stay away from bland generic swill. Take a risk and be rewarded. — ★★★★★
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Gold Cup (Clio version)

1 1⁄2 oz Demerara Rum, El Dorado 5
1 1⁄2 oz Lime juice
1⁄2 oz Maraschino Liqueur
1⁄4 oz Orgeat
1⁄2 oz Simple syrup
1⁄4 t Absinthe
Instructions

Shake with ice and strain into a rocks glass containing an ice cone. Add a straw and garnish with 2 mint leaves.

Notes

I liked this with 1 oz lime juice. Serving this on the rocks would be a good alternative to an ice cone. An ice cone is made by packing shaved ice into a pilsner glass, poking a chopstick through for the hole, and freezing.

Yields Drink
Authenticity
Altered recipe
Creator
Todd Maul, Clio, Boston take on Jeff "Beachbum" Berry recipe of a drink from the Hukilau Room of the Captain's Inn, Long Beach CA.
Source reference

http://cocktailvirgin.blogspot.com/2011/03/gold-cup.html
Beachbum Berry Remixed

Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
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coquina commented on 5/11/2020:

I found it very sweet and tart even though I went scant on both the lime and the simple syrup. I wanted the rum more prominent, and settled on 2.25 oz for that; also increased the absinthe by a tad. Would have loved a snow cone but instead I shook it til the ice was smallish and drank it on some fresh rocks. Nice!

Andean Exposition

2 oz Pisco
3⁄4 oz Sloe gin, Plymouth (This is non-negotiable.)
1⁄2 oz Dry vermouth, Noilly Prat
1 ds Bitters, Angostura
Instructions

Build in mixing glass over ice, stir for 30 secs, strain into coupe. No garnish.

History

Created à la minute March 12 2011. This is a riff on the Manhattan Exposition http://cocktailvirgin.blogspot.com/2011/02/manhattan-exposition.html currently on offer at Deep Ellum in Allston (Boston) MA.

Yields Drink
Year
2011
Authenticity
Altered recipe
Creator
Rob Marais, Boston MA
Source reference

Related to http://cocktailvirgin.blogspot.com/2011/02/manhattan-exposition.html

Curator rating
Not yet rated
Average rating
3 stars
(9 ratings)
From other users
  • I love the idea of a stirred pisco cocktail! Pisco and sloe gin is an interesting combo. The execution is solid but feels unremarkable.
  • Nothing special. Maybe a way to get rid of cheap Pisco.
  • Very delicate dance, love it for the novel use of both Pisco and Sloe Gin.
  • Interesting. Pisco brandy flavor comes through. Sloe gin not overpowering. Used Vya dry, so lots of bitter botanicals in the background. Good use of Vya. — ★★★
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Rob Marais commented on 1/14/2012:

By the way, using tequila reposado instead of pisco in this drink is just as awesome and takes your sip in another interesting direction, as I'm finding out tonight.

mahastew commented on 4/15/2012:

I'm enjoying this a lot, Rob. Nice and grapey, light and refreshing.

Tucker commented on 8/10/2014:

Just tried this along with the Reposado version mentioned (Jalisco Expedition?). Both were very good. Great use of sloe gin. May have even slightly preferred the tequila version.

Grand Ole Apry

1⁄4 oz Lemon juice
1⁄4 oz Damiana Liqueur, Agavero
1⁄2 oz Rosemary syrup (steep rosemary in warm simple syrup)
1⁄2 oz Apricot liqueur, Rothman & Winter Orchard Apricot
4 oz Champagne
Instructions

Shake lemon juice, Damiana, and syrup. Strain into champagne flute. Top with champagne.

Yields Drink
Authenticity
Authentic recipe
Creator
Kimberly Patton-Bragg from Dominque's restaurant in New Orleans
Source reference

Provided by author.

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • A KPB original!
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