Transatlantic Giant

1 1⁄2 oz Bourbon, Buffalo Trace
1⁄2 oz Rum, Smith & Cross
1⁄2 oz Cynar
1⁄2 oz Sloe gin
1⁄2 oz Crème de Cacao
3 ds Bitters, Angostura
Instructions

Stir. Strain. Coupe.

History

Craigie on Main garnishes with a lemon twist.

Yields Drink
Year
2010?
Authenticity
Authentic recipe
Creator
Colin Shearn, Franklin Mortgage and Investment Co., Philadelphia, PA
Source reference

http://punchdrink.com/recipes/transatlantic-giant/ (and Beta Cocktails)

Curator rating
Not yet rated
Average rating
4 stars
(26 ratings)
From other users
  • A little too syrupy. Maybe reduce creme de cacao to 0.25 oz, and sub mole bitters?
  • Rich, chocolatey, deep. EDIT: like Boliver bitters in this too.
  • Outstanding!
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Curbside Cider

4 oz Apple cider
1 1⁄2 oz Rye
3⁄4 oz Elderflower liqueur, St. Germain
1⁄4 oz Fernet Branca
Instructions

Heat the cider (about 40 secs in a microwave) in a London dock glass. Add the other ingredients and stir.

Notes

Perfect for cool autumn evenings.

Yields Drink
Authenticity
Unknown
Source reference

Food and Wine Cocktails 2009

Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • Tasty hot drink. Basically cider but with a little bit of mint and spice. The elderflower can likely be reduced or dropped.
  • 4 oz cider, 2 oz rye, .5 oz St. Germain, .25 oz Fernet
  • Adapted to ratio of 2:1.5:0.5:2 bsp. Shake, strain, up. Fernet Branca menthol palpable, St. Germain elderflower liqueur sweet/tart still prominent but not overbearing, &, with Old Overholt, sufficiently boozy for my taste. — ★★★★
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8stringfan commented on 12/19/2015:

Not bad, but the Fernet is pretty strong.  There are better cider recipes out there.

Gin Genie

8 lf Mint
1 oz Gin
1 oz Lemon juice
1⁄2 oz Simple syrup
1 cube Crushed ice
1 oz Sloe gin
Instructions

In a highball glass, lightly muddle the mint leaves. Add the gin, lemon juice and Simple Syrup and stir well. Add crushed ice and stir again. Top with more crushed ice and the sloe gin.

Notes

Master bartender Wayne Collins's eye-catching Gin Genie won Drinks International's 2001 Cocktail Challenge. Its name comes from the David Bowie song "The Jean Genie."

Yields Drink
Year
2001
Authenticity
Authentic recipe
Creator
Wayne Collins
Source reference

http://www.foodandwine.com/recipes/gin-genie-cocktails-2010

Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
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Basil Lime Daiquiri

1⁄2 c Water
1 1⁄2 c Basil
2 t Brown sugar (light)
1 t Lime juice
2 oz Light rum
1⁄2 oz Lime juice
1 spg Basil (as garnish)
1 wdg Lime (as garnish)
Instructions

Simmer water & basil until reduced to 2 1/2 tbsp. Strain, stir in sugar & 1 tsp fresh lime juice. Shake syrup with rum and 1/2 oz more lime, strain, straight up, cocktail glass, garnish.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Bernie Sun, ABC Kitchen, New York, NY
Source reference

http://www.foodandwine.com/recipes/basil-lime-daiquiri

Curator rating
Not yet rated
Average rating
1 star
(1 rating)
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  • Spring Daiquiri — Light rum, Basil, Salt Solution, Lime juice, Strawberry syrup
Dan commented on 9/27/2011:

I edited the recipe to correspond to the one in the reference (Food & Wine). The reference's ingredient list neglects the second quantity of lime juice, which the instructions clearly require. I assume the intention is to make a quantity of syrup and store it in the refrigerator, using about 1oz (3 Tbsp) in each cocktail. I also rewrote the instructions to remove any question of copyright infringement.

Requiem for an Old Friend

1 1⁄2 oz Islay Scotch, Bowmore (Legend)
1⁄2 oz Zirbenz Stone Pine Liqueur
1⁄2 oz Dry vermouth, Dolin
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1 ds Bitters, Boker's
Instructions

Build in lowball over ice, stir

Notes

Sub Fernet if Zirbenz is unavailable. Different flavor, but the same function.

History

Built to honor my dear friend George Sawdy, lover of Scotch, stomper of overgrown trails, sufferer of fool, fighter of inevitability. Simple to make, generous but not extravagant of ingredients, off-beat, and a bit sweet and a bit bitter.

Requiem for an Old Friend (sub Fernet for Zirbenz)
©2011 adrinkerspeace.com. Used with permission.
Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Dan Chadwick, Kindred Cocktails
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Not bad, not amazing, but drinkable and I love peaty scotch. Maybe play with the dry vermouth and sub in something different for that. Fun drink.
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  • Eagle Creek — Islay Scotch, Zirbenz Stone Pine Liqueur, Sweet vermouth, Bitters, Rosemary
Cocktailian commented on 5/30/2013:

this is a great utilization of zirbenz! what i really enjoy is a bit of a twist: replacing the bowmore with auchentoshan three-wood (a sweeter scotch), bumping up the zirbenz to 3/4, and eliminating the punt e mes.

Dan commented on 5/30/2013:

But other than that, it's the same drink ;) I'll try your variation and remember my friend George.

Blackbeard's Nephew

1 1⁄2 oz Overproof rum, Wray & Nephew Overproof
1⁄2 oz Jamaican rum, Coruba
1 oz Passion fruit juice
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup
1⁄2 oz Falernum
1⁄2 oz Apricot liqueur
2 ds Bitters, Angostura
Instructions

Shake with crushed ice, pour unstrained.

Notes

Inspired by the Blackbeard's Ghost, Blackbeard's Galley ca. 1970's, as chronicled in Jeff Berry's Grog Log.

History

Originally made with commercial sour mix. Eventually saw the light and replaced with fresh lemon juice and simple syrup.

Yields Drink
Year
2009
Authenticity
Your original creation
Creator
Sunny&Rummy (Jim Masterson)
Melbourne, FL
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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  • Wipeout — Overproof rum, Navy strength rum, Virgin Islands Rum, Pineapple juice, Coffee, Demerara syrup, Lemon juice
  • Bermuda Swizzle — Rum, Falernum, Bitters, Lime juice, Pineapple juice, Simple syrup, Pineapple
  • Shark's Tooth — Rum, Cherry Liqueur, Maraschino Liqueur, Lime juice, Pineapple juice, Cane syrup
  • Saint Pisco — Pisco, Elderflower liqueur, Passion fruit juice, Demerara syrup, Lime juice, Egg white
  • Autumn Daiquiri — Barbados Rum, Bitters, Lime juice, Pineapple juice, Demerara syrup, Cinnamon syrup

Jekyll Island Iced Tea

2 oz Bourbon, Buffalo Trace
1 oz Peach liqueur, Mathilde
1⁄2 oz Lemon juice
1⁄2 oz Blueberry shrub
1⁄4 oz Herbal liqueur, Yellow Chartreuse
2 oz Club soda
Instructions

Shake all ingredients except club soda, strain into Collins glass over a few ice cubes, top with the chilled club soda.

Notes

Strega would be an acceptable substitute for the Yellow Chartreuse.

Yields Drink
Year
2011
Authenticity
Your original creation
Source reference

Blueberry shrub recipe found here: http://cocktailvirgin.blogspot.com/2009/08/blueberry-shrub.html

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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  • Harvard Cooler — Apple brandy, Club soda, Lemon juice, Simple syrup
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  • Maiden's Tankard — Armagnac, Calvados, Vanilla liqueur, Bitters, Cucumber soda, Lemon juice, Lemon cordial, Quince jelly, Nutmeg
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klorazi commented on 11/23/2013:

Based on our current inventory we used Marie Brizard Apry instead of the peach and it came out great.

gkramer66 commented on 7/14/2014:

Monin blackberry syrup, or Creme de Mure or Creme de Cassis work instead of the shrub.

Variation on a Mai Tai

9 oz Light rum
6 oz Gold rum
6 oz Dark rum, Myers's Dark
3 oz Brandy
9 oz Lime juice
6 oz Orange juice
3 oz Pineapple juice (Unsweetened)
3 oz Orgeat (or Amaretto)
4 1⁄2 oz Brown sugar
8 ds Grenadine
Instructions

To each 3 oz. of booze, add 1 dash (“blip”) of grenadine. Mix in the morning, let sit 6-8 hours. Pour over crushed ice in a highball glass – pineapple spear, straw, swizzle stick.

History

A carefully researched and time-tested variation on the Trader Vic's recipe, passed on for generations. This version was first made in 1981.

Yields Drink
Authenticity
Altered recipe
Creator
Old family friend
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Scaled the recipe down for a single drink, shaken with crushed ice, open pour, drunk with a straw. Quite tasty actually, and decently balanced. Spirits used: Havana Club 3y, Flor de Caña 7y, Gosling's Black Seal rum, Asbach 8y brandy.
  • Absinthe. Tastes like ma i tai no sugar.
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  • Golden Gun — Blended rum, Añejo rum, Apricot liqueur, Bitters, Lime juice, Demerara syrup, Grapefruit juice
  • Quarantine Order — Jamaican rum, Bitters, Lime juice, Grapefruit juice, Cinnamon syrup, Passion fruit syrup
  • Ha Ha High Babe — Añejo rum, Triple sec, Simple syrup, Lime juice, Orange juice, Peperoncini juice
  • The Express — Virgin Islands Rum, Nicaraguan Rum, Jamaican rum, Thai Bitters, Lime juice, Orgeat, Lemon juice
  • Bartlett Tartlet — Cognac, Pear eau de vie, Triple sec, Lemon juice, Simple syrup

Poison Dart

2 oz Bourbon, Bulleit
1⁄2 oz Orgeat
1⁄2 oz Lemon juice
1⁄4 oz Cinnamon syrup
1⁄4 oz Cynar
1 ds Orange bitters
1 ds Allspice Dram (about 1/8 oz)
1 twst Orange peel (as garnish)
Instructions

Stir, strain, straight up, cocktail glass

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Craig Hermann, aka Colonel Tiki
Source reference

http://www.coloneltiki.com/2010/11/04/poison-dart/

Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • I know from both industry arguments and from comparing reviews that mine is an unpopular opinion, but the Poison Dart is one of my favorite cocktails ever. I think the variance in people's preferences lies in how many cinnamon syrup and orgeat recipes there are. I use Alley 26's orgeat (clove-forward) and Juliette Laroui's cinnamon syrup (replacing water with amontillado sherry). I prefer rye for the whiskey, another Alley 26 influence. The result is phenomenal. My 2nd favorite Tiki cocktail (Sunken Harbor's modern Mai Tai is my #1), and well-worth trying. If you make this and get a clashing marzipan-esque flavor, chances are that the orgeat you're using makes use of almond extract. Use an old-school orgeat, and the result is delicious! Trust me on this one. — ★★★★★
  • With a bit more Cynar, 3.5.
  • Made as described. Delicious and well-balanced. A nice tiki-ish craft feel.
  • Increased lemon to 3/4 oz and sub'd Becherovka for Cinnamon syrup. A nice Tiki drink. Might be better with Rye and maybe more Cyner. — ★★★
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8stringfan commented on 7/13/2018:

Meh...  This looked great on paper but ended up feeling a bit rough.  The component parts didn't play off each other as much as just seem to be bouncing around in my mouth trying to figure out what they were supposed to taste like.  Yeah, that description may sound a bit weird, but it's not inaccurate.  Maybe this would be better if shaken and served over crushed ice, like a straight-up tiki drink?  As it is, it's a case of the thing just not coming together all that well.

Gin Basil Smash

2 oz Gin, Beefeater
1 oz Lemon juice (1/2 lemon)
2⁄3 oz Simple syrup
20 lf Basil
1 lf Basil (as garnish)
Instructions

Muddle 1/2 lemon with large handful basil, add simple and test for sweetness. Add ice and gin, shake, double strain, rocks-filled frozen old fashioned glass

History

Originally posted as 5cl gin. Updated to reflect video from Le Lion

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Jörg Meyer, Le Lion, Hamburg, Germany
Source reference

http://ohgosh.tv/episode/gin-basil-smash-le-lion-hamburg-joerg-meyer/

Curator rating
Not yet rated
Average rating
5 stars
(23 ratings)
From other users
  • My top-3. Adding 5-10 ml of Suze is a good thing (reduce syrup a bit). — ★★★★★
  • Added a few Thai basil leaves to spice it up a bit.. super tasty drink
  • Very tasty, although the basil and lemon is almost overpowering
  • Paula Garner
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bochi commented on 8/11/2011:

The Gin Basil Smash was created by Jörg Meyer (Le Lion, Hamburg - Germany) in 2008.

Dan commented on 8/11/2011:

Moderated to provide method and reflect gin quantity from oh gosh video.

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