Secret Tequila

1 1⁄2 oz Reposado Tequila
3⁄4 oz Lime juice
1⁄2 oz Maraschino Liqueur
1 ? Egg white
Instructions

Dry shake, wet shake, serve up, peychaud bitters dropped on top and swirled

Yields Drink
Year
2009
Authenticity
Your original creation
Creator
Ken Arbuckle, The Doheny, Los Angeles
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Don't go overboard with bitters.
  • add elder
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Mexican Dessert Cocktail

2 oz Reposado Tequila
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Averna
1⁄4 oz Chocolate liqueur, Godiva liqueur
1 t Mezcal
Instructions

Shake, serve up, orange twist

Yields Drink
Year
2009
Authenticity
Unknown
Creator
Ken Arbuckle, The Doheny, Los Angeles
Curator rating
Not yet rated
Average rating
2.5 stars
(4 ratings)
From other users
  • sweeter, after dinner drink
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London Briar

2 oz Gin, Martin Miller's
1⁄2 oz Framboise
1⁄2 oz Lime juice
1⁄4 oz Maraschino Liqueur
1⁄4 oz Herbal liqueur, Green Chartreuse
Instructions

Shake, serve up

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • An adult's lemonade. Subbing in cherry Heering for Luxardo didn't work too well, but better than leaving it out and going with a cherry. Subbing in mezcal for the cherry flavor did not work.
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Marseille

2 oz Dry vermouth
1⁄4 oz Lemon juice
1⁄4 oz Simple syrup
2 ds Orange bitters
Instructions

Shake with ice and strain into a cocktail glass. Garnish with a knot of lemon peel.

Yields Drink
Year
2010
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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Paul's Swizzle

1 1⁄2 oz Dark rum, Flor de Caña 7
1⁄2 oz Cynar
1⁄2 oz Aperol
1⁄2 oz Lemon juice
1 ds Bitters, Angostura
2 oz Ginger beer, Barritt's
Instructions

Stir all ingredients except Barritt's with ice in a shaker. Strain into a Collins glass full of crushed ice. Swizzle for 15 seconds, top with Barritt's and stir in gently.

Notes

Meant to extend both the sweetness of the Barritt's (rum and Cynar) and the citrus aspect (Aperol and Lemon).

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
zpearson
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • An gentle introduction to Italian amari (bitter liqueurs) in a dark and somewhat stormy context. I could not bring myself to swizzle the carbonated drink for 30 seconds, so I mixed gently. — ★★★★
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Bernet Frankenstein

1 1⁄2 oz Islay Scotch, Laphroaig (Qtr Cask)
3⁄4 oz Fernet Branca
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1 lf Mint
Instructions

Build neat in a lowball or whiskey glass. Spank and drop mint.

History

Made for Thursday Drink Night, Feb 25, 2011, drinks KaiserPenguin would like

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Dan Chadwick, Kindred Cocktails
Curator rating
Not yet rated
Average rating
3.5 stars
(15 ratings)
From other users
  • Made with Ardbeg. As aggressive as advertised but I was a little dissapointed that the only thing I got was smoke and menthol.
  • Very good flavor combination, slightly too dry, maybe use Antica Formula
  • Interesting, powerful sipper even with my relatively cheap Islay substitute. Could dial back the fernet with these ingredients a touch.
  • Smokey, almost buries the fernet branca. Very smooth. I made it with noilly prat and lagavulin 16.
  • Slow sipping mouthful of smoke, spice, menthol, and bitter. Enjoy. One of the best drinks I've created.
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No similar cocktails found.
mahastew commented on 2/23/2012:

Uncompromising, unforgiving, delightfully smooth. This one really speaks to the part of me that's a former cannabis user, which may or may not make you happy. 4.5/5

Radical

1 1⁄2 oz Rye
3⁄4 oz Orange juice
1⁄4 oz Sweet vermouth, Vya
2 ds Lime bitters, Scrappy's Grapefruit
1 oz Prosecco
Instructions

Combine all but the prosecco. Shake until cold, pour into a cocktail glass, add brut prosecco to taste. Orange or lime twist for garnish.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Holmes, Seattle
Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Need to try.
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Zachary Pearson commented on 2/21/2011:

Looks like a fizz riff on a Liberal... I'll have to try that. Two questions, though. First, if you've had Amer Picon (or a homemade version), could you sub it for the orange juice? Second, I've been looking at the Scrappy's Lime bitters... how are they?

ghost_of_banquo commented on 2/24/2011:

It was very much fashioned off a Liberal. I definitely think you could sub the Amer Picon, though it would change the texture. I got the Lime bitters as a part of a Scrappy's set. I like them a lot - they remind me of the oil in a lime peel. I use them mostly to reinforce flavors already in the cocktail--and many of the other Scrappy's bitters function in the same way.

Rose Window

1 1⁄2 oz Gin, Broker's
1 oz Campari
1 oz Crème de Violette, Rothman and Winter
3⁄4 oz Lemon juice
2 sli Pineapple
1 twst Orange peel
2 ds Orange bitters, Regans' orange bitters
1 Egg white
Instructions

In a shaker, muddle pineapple, orange peel and bitters. Add remaining ingredients and dry shake for 45 seconds. Add ice and shake for 30 seconds. Double strain into a coupe.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Good cocktail, but you need to like floral flavors at least a little. — ★★★
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Zachary Pearson commented on 2/20/2011:

Lemon might need to be 3/4 oz - I'm fascinated by the way pineapple texturizes a drink... I also think you might be able to take this in a different direction subbing Peychauds for Regans' and a rinse of Pernod - think the whole faded violet/pastille accord.

Dan commented on 2/20/2011:

1 ounce of Violette. Not teaspoon, not dash, not drop... I'm scared.

Zachary Pearson commented on 2/20/2011:

Dan,

You might need a full ounce of lemon, but I think it'd be more of a violet sour. CdV isn't that sweet, or at least the sweetness is rather transparent. I'd like your opinion of this and the Piña Ahumado as well. 

Dan commented on 2/22/2011:

I tasted it warm with 1/4 oz Violette, prior to the egg and liked it. As written it is a bit flat. I think the egg white is homogenizing the flavors, which makes the 1 oz of Violette tolerable. Still, a sharper cocktail would be better, and I think acid fights an egg white's dampening effects. I might try skipping the egg white (although the texture is lovely) and scaling back the Violette, or really upping the lemon, or both. Note: I'm not a huge fan of Grandma's Perfume, so a little Violette goes a long way for me.

Zachary Pearson commented on 2/22/2011:

Dan,

Yeah, I think it needs 3/4 to an ounce of lemon. I also think the egg not only homogenizes the flavors, but interferes with your ability to taste sweet and sour flavors specifically. I do appreciate your trying the drink, especially considering your proclivities towards less sweet drinks.

Zachary Pearson commented on 2/23/2011:

This is now more harmonious. It loses a bit of the texture with the higher acid, the violet isn't as prominent, and it seems to push the gin forward. But it's a good drink in a fruit basket sort of way - lots of subtle aroma and flavor and it kind of has a raspberry accord from the cherry (Campari), pineapple, lemon and violet. Interesting.

christina in tacoma commented on 9/16/2011:

This drink has such a unique flavor, and is 5 stars for me. The fruit and floral notes are nicely balanced by the Campari and lemon; each delicious ingredient contributes to an even greater final product. The end result is nuanced, layered, and harmonious. I used Voyager gin.

Zachary Pearson commented on 9/16/2011:

Christina, Glad you like it - gin, Campari and pineapple seem to be perfect matches for each other (in the way that dark rum, Cynar and lime are), but I struggle with both of those combinations - see The Riviera. It's also a great example of detailed commentary being useful. 

Since you like this, you might also try the Broken Shoe Shiner, from Beta Cocktails. 

Thanks,

Zachary

christina in tacoma commented on 9/16/2011:

My to-try list keeps growing :) Thanks for the suggestions. I have always skipped over recipes that list pineapple juice, figuring they would be too sweet, but I sure did like the muddled pineapple, so I will keep an open mind.

Piña Ahumado

1 1⁄2 oz Cynar
1 oz Blanco tequila, Don Julio Blanco
1⁄2 oz Orange liqueur, Cointreau
1⁄2 oz Lemon juice
1 bsp Maraschino Liqueur, Luxardo
2 ds Peychaud's Bitters
2 sli Pineapple (Rings, cut into quarters)
Instructions

Muddle pineapple rings and Peychaud's. Add remaining ingredients and shake well over ice. Double strain. Lemon twist garnish.

Notes

Cynar and Tequila are both smoky, and this highlights them. Nice texture, complex in the midpalate, savory and bitter back.

History

A piña is the name given to the core of the agave plant, from which tequila is made. Agave piñas resemble pineapple fronds.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Zachary Pearson, Kindred Cocktails
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • As written, needs more acid, and perhaps flip Cynar and Lemon — ★★★
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Dan commented on 2/22/2011:

Good cocktail, but a rather sweet. Would benefit from more bite from acid and alcohol. Suggest flipping Cynar and Tequila ratios, adding more lemon, and perhaps reducing Cointreau or eliminating it add upping the orange bitters (maybe Angostura orange). Promising.

Bijou (dry)

1 1⁄2 oz Gin
1⁄2 oz Sweet vermouth
1⁄2 oz Herbal liqueur, Green Chartreuse
1 ds Orange bitters
1 Maraschino cherry
Instructions

Stir, strain, straight up, cocktail glass, garnish.

Notes

See Bijou for historic 1:1:1 ratio

History

Bijou means "jewel" in French. Bijou combines the colors of three jewels: gin for diamond, vermouth for ruby, and chartreuse for emerald.

This variation is somewhat less sweet with reduced chartreuse and sweet vermouth.

Yields Drink
Year
1900
Authenticity
Altered recipe
Creator
Variation. The first reference to original is Harry Johnson's Bartender's Manual, 1900
Source reference

https://web.archive.org/web/20110315145408/http://www.cocktaildb.com/re…

Curator rating
Not yet rated
Average rating
3.5 stars
(26 ratings)
From other users
  • I usually think these classics are too sweet, but this version holds up and the chartreuse is tamed pretty well. — ★★★★★
  • Upped chartreuse and vermouth to 3/4.
  • Just a few dashes of maraschino
  • 2:1:1, one ice cube
  • 2:1:1, 2 dashes orange bitter, Sam Ross
  • 11/12/13
  • Made with Plymouth and Carpano Antica. It is indeed dry.
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yarm commented on 9/20/2022:

The "history" for several drinks on Wikipedia were altered by a rapscallion of a bartender working at Drink who changed the Sidecar to Sam "Suck It" Treadway, the Sazerac to John D. Gertsen, and the Bijou to Ezra Star plus a few others. The damage leaked into such reputable sites as Tales of the Cocktail and someone even dressed up as John D. Gertsen to act out the creation of the Sazerac.

ovractiv commented on 7/09/2023:

Anyone else wonder about the 1oz maraschino cherry? Assuming that’s just one cherry, right?

Craig E commented on 7/15/2023:

Yes, that must've been a "units" error. Fixed, thanks.

Shawn C commented on 2/17/2025:

Curated to remove erroneous creator information that snuck in from vandalized Wikipedia page. Tightened description, fixed year and source for unaltered original. Replaced defunct dry recipe source link with web archive link.

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