Easy Out

1 1⁄2 oz Gin, Tanqueray
1 oz Grapefruit juice
1⁄2 oz Raspberry syrup (1:1 simple, steep overnight w/mashed berries)
1⁄2 oz Aperol
1⁄4 oz Campari
Instructions

Combine all ingredients in mixing glass and stir. I actually prefer this citrus drink stirred is has a richer body. Strain over large ice chunk in rocks glass.

Yields Drink
Year
2008
Authenticity
Your original creation
Creator
Kyle Davidson, The Violet Hour, Chicago, IL
Curator rating
Not yet rated
Average rating
4 stars
(22 ratings)
From other users
  • Used cassis in place of the raspberry syrup
  • Maybe 4.5. Has a refreshing but bitter snap. Nicely balanced, and not run-of-the-mill tasting.
  • Felt a little sweet but I think maybe my grapefruit just wasn't tart enough?
  • Tried this with raspberry liqueur and it did not work all that well. Finish had a medicinal edge.
  • almost 5 star - 5 ratings worth
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christina in tacoma commented on 9/28/2011:

Thanks for sharing- this is a great drink, very refreshing. I will try the raspberry syrup, but for now I muddled a couple fresh berries in simple syrup which worked well. I think St. Germain might also be good here when fresh berries are harder to come by.

Dan commented on 9/28/2011:

I'm thinking that a tsp or so of raspberry jam might work as a sub, although it would lack the vibrancy of fresh berries. You'd want to double-strain to remove the seeds, presumably. I have found that Aperol + Campari gives a grapefruit-like flavor, so the addition of real juice makes perfect sense. The raspberry is unexpected with the grapefruit; it uncharacteristically appeals to me. Thanks, Kyle!

Zachary Pearson commented on 9/28/2011:

The whole grapefruit + raspberry accord is like the Blinker, which is also a great drink. I wonder if Grenadine (homemade) + lemon might sub for raspberry syrup? 

Thanks,

Zach

fmoehl commented on 4/03/2022:

I used Monin Raspberry Syrup and juiced a pink grapefruit. It was way too sweet. Yellow grapefruit juice may work better. I had to add a bit lemon juice to balance the drink better.

Maximillian's Downfall

2 t Honey
2 oz Mezcal, Scorpion Silver
1 1⁄2 oz Coconut Water (roasted coconut juice)
1 1⁄4 oz Orange liqueur, Cointreau Noir
1⁄4 oz Amaretto
1⁄2 oz Heavy cream
1 pn Nutmeg (as garnish)
Instructions

Stir honey with mezcal first. Add other ingredients. Shake 30 seconds. Strain into cocktail glass. Dust with nutmeg.

Notes

Variation: Sub St Germain or Solerno for Contreau Noir. Variation: Garnish with Chili Powder instead of Nutneg.

Yields Drink
Year
2005
Authenticity
Your original creation
Creator
Christopher Carlsson, Spirits Review
Source reference

http://spiritsreview.com/recipes-mezcal.htm

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • Used Del Maguey Vida. It’s pretty dang good.
  • A weirdly dissonant Alexander. Somewhere between a Scotch and Coconut and Brandy Alexander. Too sweet.
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Dan commented on 9/27/2011:

Moderated to put into standard format and remove errant ingredient. The original calls for "Roasted Coconut Juice". How is this made or is it purchased? Seems like way too much volume for a cocktail glass. Perhaps it makes two drinks?

Mercury

1 oz Mezcal, Scorpion Silver
1 oz Gin, Citadelle
6 oz Tonic water, Fever Tree
Instructions

Lime for Garnish

Mix Mezcal and Gin over ice, add tonic and lime wedge (bitters optional). Enjoy!
Note: The Mercury is basicly a smoky gin and tonic.

Yields Drink
Year
2005
Authenticity
Your original creation
Creator
Christopher Carlsson, Spirits Review
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Friuli Fizz

2 oz Amaro Nonino
1⁄2 oz Lemon juice (meyer)
1⁄2 oz Lime juice
3⁄4 oz Simple syrup (lemon verbena)
1 T Ginger (in small chunks)
1 oz Soda water
Instructions

Muddle ginger and verbena syrup; dry shake; strain; ice-filled collins; soda top. Garnish with crystallized ginger wrapped in a Meyer lemon twist

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Chris Bostick, Varnish, LA
Source reference

http://blueprintcocktail.com/2009/05/18/mixology-monday-xxxix-amaro/

Curator rating
Not yet rated
Average rating
Not yet rated
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Bella Rosa

1 oz Blanco tequila
1⁄2 oz Elderflower liqueur
1⁄2 oz Aromatized wine, Lillet Blanc
1⁄2 oz Lime juice
1⁄2 oz Pomegranate juice
1 Egg white
Instructions

Dry shake, shake with ice, strain, ice-filled rocks glass.

Yields Drink
Year
2008
Authenticity
Unknown
Creator
Elad Zvi, Devito South Beach, Miami
Source reference

Food and Wine Cocktails 2008 p. 104

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • 5+ for looks. 4 for taste (great but nothing super special). Make w/ fresh pomegranate juice and serve up!
  • Complex, girly, frothy pink pretty in turquoise & gold o.f. glasses
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  • Castawry — Martinique Rum, Falernum, Coconut Water, Lime juice, Lime
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Accoutrement

2 oz Calvados
3⁄4 oz Strega
1⁄2 oz Orange liqueur, Clément Créole Shrubb (or Grand Marnier)
3⁄4 oz Lemon juice
2 ds Peychaud's Bitters
3 Cherry (brandied)
Instructions

Shake, strain, cocktail glass, garnish with cherries

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Chris Hannah, Arnaud's French 75, New Orleans
Source reference

Food and Wine Cocktails 2008 p.135

Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • Reduce Strega and lemon juice to 0.5 oz
  • Used Laird’s bonded and PFDC. Even beyond the indulgent garnish there’s a strong cherry aspect somehow. Herbaceous, maybe a bit medicinal, but pleasant and interesting. — ★★★★
  • Fine, if somewhat unremarkable, sour.
  • I think maybe turning down the Strega would help this to be less sweet. Would not recommend using Gran Marnier. Otherwise, a great use of Calvados.
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christina in tacoma commented on 4/03/2012:

This had been on my to-try list for months, and I'm glad I finally did. A fruity-herbal sidecar of sorts. Great use for both Calvados and Strega, both of which I rarely reach for. I could see tinkering with the proportions a bit (Dan might think this is too sweet :) ), but the overall idea is a good one.

Bison Beach

1 1⁄2 oz Bison grass vodka
3⁄4 oz Aperol
2 oz Apple cider
3⁄4 oz Lemon juice
1 twst Orange peel (as a garnish)
Instructions

Shake, strain, martini, garnish

Yields Drink
Year
2009
Authenticity
Authentic recipe
Source reference

Food and Wine Cocktails '09

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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Sweetened With Better-Sweet Love, or Something Along Those Spacious Lines

1 oz Vodka, 42Below (Manuka Honey)
3⁄4 oz Lime juice
1⁄2 oz Simple syrup (1:1, cold process)
1 ? Egg white (of a size 6 egg)
1⁄3 oz Averna
1⁄3 oz Amaro Montenegro
2 ? Orange peel (swaths)
3 dr Bitters, Angostura (garnish)
Instructions

Mime shake then shake over ice. Fine strain into coupe & garnish

Notes

42Below Cocktail World Cup 2011 entry

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Jonny Almario, Hawthorn Lounge, New Zealand
Curator rating
Not yet rated
Average rating
Not yet rated
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The Smoked Palomino

2 oz Amontillado Sherry, Lustau Dry Amontillado
1 oz Crema de mezcal, Del Maguey
1 oz Grapefruit juice
3⁄4 oz Lime juice
1⁄2 oz Simple syrup
3⁄4 oz Club soda
1 wdg Lime
Instructions

Rim the lip of a Pilsner glass by lubricating with a lime wedge and rolling in a plate of salt. Add 4 perfect cubes of ice to the glass. In a shaker or mixing glass, combine the simple syrup, lime, grapefruit, Crema de Mezcal, and sherry over ice, and shake vigorously. Strain into the rimmed and iced Pilsner glass. Top with club soda, and garnish with the lime wedge. Serve with a tall straw.

History

Third place winner, Vinos de Jerez Sherry Cocktail Competition 2009

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Phil Ward, Mayahuel, NYC
Source reference

http://blogs.villagevoice.com/forkintheroad/2009/12/sherry_competit.php

Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Peppermary commented on 5/08/2020:

Delicious and easy drinking cocktail. Would be a major hit at parties if converted to a make-ahead bulk cocktail. 

Mint Julep (Genever)

2 oz Genever
1 T Simple syrup
1 spg Mint
Instructions

Lightly muddle mint in the syrup, fill glass with crushed ice, pour genever over the top, stir.

History

Apparently this was popular in the 19th century, though these days the mint julep is only done with bourbon.

Yields Drink
Authenticity
Unknown
Source reference

Wikipedia entry on Mint Julep, double checked on cocktailvirgin.blogspot.com.

Curator rating
Not yet rated
Average rating
Not yet rated
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