Autumn Leaves Under Winter Snow

1 1⁄2 oz Vodka
1⁄2 oz Pear Vodka, Absolut Pear
1⁄4 oz Strega
1⁄4 oz Simple syrup
4 Black peppercorns (cracked)
3 sli Ginger
1 sli Pear
Instructions

If using whole black peppercorns, crack them in a mortar and pestle, or by crushing them between a cutting board and the bottom of a heavy skillet or pan. Add 3 or 4 slices of fresh ginger to a pint glass and muddle. Add pepper, and liquid ingredients. Shake with ice until very cold, and strain into a chilled cocktail glass. Garnish with a slice of pear.

Notes

I created this drink for winter Holiday parties where a crisp and bracing cocktail, evocative of a cold winter, was required. It was featured at The Soiree, a charity VIP event in Buffalo.

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Jerry Ciesielski, Buffalo
Curator rating
Not yet rated
Average rating
Not yet rated
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Punch in the Head

1 1⁄2 oz Coconut rum
1 oz Dark rum
2 oz Pineapple juice
2 oz Orange juice
1⁄2 oz Grenadine
Instructions

Shake with ice. Pour into a large tiki head. Optionally garnish with orange and cherry.

Notes

Homemade grenadine: heat 32oz pure pomegranate juice; simmer until reduced by half. Add 1.5 cups sugar while stirring until completely dissolved. Remove from heat. Keep refrigerated until use.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • Good, refreshing. Made with pineapple & blackstrap rims with a splash of coconut cream
  • Easy to make drink, a little sweet, but definitely not overly so, and a great summer drink (but great the other months, as well)
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Branca Menta Alexander (Homage a Plinio)

2 oz Cream
1 oz Branca Menta
3⁄4 oz White Crème de Cacao, Marie Brizard
1⁄4 oz Brandy
Instructions

Dry shake. Add ice to tin, shake until tin is frosted. Strain into rocks glass full of crushed ice.

Yields Drink
Authenticity
Unknown
Creator
Plinio Sandalio, Anvil, Houston Texas
Curator rating
Not yet rated
Average rating
Not yet rated
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Pago Pago Cocktail

1 1⁄2 oz Gold rum
3 cube Pineapple
1⁄2 oz Lime juice
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄4 oz Crème de Cacao
Instructions

Muddle fruit w juice and liqueurs. Add rum and ice and shake, strain. Martini/coupe

Notes

DO NOT use pineapple juice.

Yields Drink
Year
1940
Authenticity
Unknown
Source reference

Beachbum Berry Remixed, via cocktailchronicles.com

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Chartreuse Swizzle

1 1⁄4 oz Herbal liqueur, Green Chartreuse
1 oz Pineapple juice
3⁄4 oz Lime juice
1⁄2 oz Falernum
Instructions

Combine in a Collins glass, fill w crushed ice, swizzle.

Yields Drink
Year
2002
Authenticity
Unknown
Creator
Marco Dionysos, Smuggler's Cove and Rye, San Francisco, CA
Source reference

Created for a cocktail competition. http://www.seriouseats.com/recipes/2009/08/chartreuse-swizzle-drinks-co…

Curator rating
Not yet rated
Average rating
4.5 stars
(26 ratings)
From other users
  • Found a variation here https://www.facebook.com/groups/craftcocktailclub/permalink/2359945517511888 1.5 oz. Green Chartreusex 0.5 oz. Velvet Falernum 1.5 oz pineapple juice 0.75 oz. lime juice
  • Superb. Have it outside in the summer.
  • Garnish with mint.
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Dan commented on 12/11/2010:

Marco contacted Kindred Cocktails with the history of his creation.

DrunkLab commented on 4/11/2013:

Rick at Kaiser Penguin suggests adding a quarter ounce of Wray & Nephew White Overproof.

sgls commented on 7/16/2020:

Drinking the Devil's Acre (Cocktail #23, p. 220–221) suggests a lime wheel as garnish. The Chartreuse is very well balanced.

drinkingandthinking commented on 7/22/2022:

Unbelievably good! And I'm not a fan of Chartreuse but the pineapple pairs really well with it.

Lemon Drop

2 oz Citrus vodka
1 oz Lemon juice
1⁄2 oz Simple syrup
1 wdg Lemon (as garnish)
Instructions

Shake, strain, straight up, sugar-rimmed cocktail glass.

Notes

Gary Regan suggests using Triple Sec in lieu of sugar for a more "hard lemon candy" taste.

Yields Drink
Authenticity
Unknown
Source reference

Joy of Mixology, Gary Regan

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
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The Music Orange

1 1⁄2 oz Gin, Beefeater
1 1⁄2 oz Orange juice
1 oz Lemon juice
1⁄2 oz Falernum, Velvet Falernum (John D. Taylor's)
1⁄4 oz Egg white
3 ds Bitters, Angostura
Instructions

Place all ingredients in a mixing glass, and shake for approximately 10 seconds. Add ice, and shake again. Strain into a chilled cocktail glass. Garnish with an orange twist.

The Music Orange
©2010 Michael Lande
Yields Drink
Year
2010
Authenticity
Your original creation
Creator
Michael Lande
Source reference

original cocktail

Curator rating
Not yet rated
Average rating
3.5 stars
(12 ratings)
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bwian commented on 2/16/2015:

Enjoyed this one much more than I expected to. I'm generally very wary of orange juice in cocktails, and 1.5 oz sounds like a LOT of OJ here, but the lemon and falernum provide enough oomph to keep it from falling flat. Used B.G. Reynolds' falernum and mandarin oranges because that's what I had on hand.

Metamorphosis

2 oz Becherovka
1 oz Lemon juice
1 oz Honey syrup (clover, 1:1)
1 twst Lemon zest (as garnish)
Instructions

Shake, strain, straight up, cocktail

Notes

Those preferring a more sour version might reduce the honey syrup to 3/4 oz.

Yields Drink
Year
2009
Authenticity
Unknown
Creator
Eastern Standard, Boston, MA
Source reference

http://chowhound.chow.com/topics/530493#3794694

Curator rating
Not yet rated
Average rating
4.5 stars
(16 ratings)
From other users
  • First sips were great but that much Becherovka (and little else) is hard to sustain. As nice a Becherovka cocktail as I've ever had.
  • Rich with cinnamon, honey, and lemon flavors, a refreshing, easy-to-drink cocktail. Tiny bitter aftertaste. — ★★★★
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christina in tacoma commented on 9/11/2011:

I chose this as my first cocktail with which to sample my brand new bottle of Becherovka. Even if I only make this over and over again, I will be happy. Delicious, thank you.

Dan commented on 9/12/2011:

Yes, it's good stuff. I sometimes use it as a sub for Cinnamon Syrup in recipes, perhaps adjusting the acid a bit. Becherovka is also a nice surprising ingredient -- fun to spring on guests.

powersjq commented on 11/21/2012:

I came up with nearly the same recipe (exact proportions even!), though I used simple syrup instead of the honey syrup. (Named it the "Letoslav".) I'm going to bet that this version--with the honey--is better, though. Maybe using different honeys will prove interesting. Buckwheat, for example, seems promising. I used to get pine honey when I lived in France, but I've never seen it this side of the pond. Thanks for the recipe!

illusionistlynx commented on 3/17/2025:

Simple, balanced, and fantastic! I also made one with 2 dashes of Bolivar Bitters from Bittercube and that really took it to the next level.

Another Fine Mes

2 oz Rye, Michter's
1 oz Tequila, Don Julio Reposado
1⁄2 oz Triple sec, Combier L'Original Liqueur D'Orange
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
2 ds Bitters, Fee Brothers Old Fashion
2 ds Orange bitters, Regans' orange bitters
1 twst Orange peel
1⁄2 t Maple syrup
Instructions

First, to dissolve the maple syrup, combine it with the rye and tequila, stirring at room temperature. Then combine all ingredients in a mixing glass full of ice. Stir while thinking about Laurel and Hardy. Strain into a chilled cocktail glass. Add the garnish.

Notes

“I'm always trying to come up with new variations of the Manhattan (Dale DeGroff’s Man O' War recipe changed my life), and I loves me some tequila! My Lady and I just picked up some maple syrup at the local greenmarket that day, and I wanted to use it in a cocktail, so there you have it. Cheers!” Brendan Casey.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Brendan F Casey, Café Centro, New York, NY
Source reference

Gaz Regan's Annual Manual for Bartenders: 2011

Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • Change. Name Dolly Patron.
  • First sip tasted like the tequila was going to overwhelm the drink, but it ended up blending with the other flavors. Nice variation on the Manhattan. A whole lot of orange with some pepper and smoke from the tequila.
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Dan commented on 3/02/2013:

Curated slightly to clarify which Fee bitters and adjust attribution.

lesliec commented on 9/24/2013:

This is more than slightly splendid. I'm waiting on a bottle of Rittenhouse which seems to have vanished into the aether, so I subbed Jim Beam No 12 (100 proof). The drink worked really well, with the other ingredients calming down the 'squashed ants' bourbon character. Definitely a keeper, and I'll try it again when/if the Rittenhouse appears.

laerm commented on 3/21/2015:

This is really quite good. I made a second with a little Cynar in with the vermouth to try and amp up the vegetal side, so if you'd be interested in that, it wotks.

Mint Julep

2 oz Bourbon
1⁄4 oz Rich demerara syrup 2:1
1 spg Mint
Instructions

Mint can be lightly muddled or added as garnish.

Yields Drink
Authenticity
Unknown
Creator
Debated. First described in print in 1803.
Source reference

Death & Co, NYC

Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • 7/3/18: Very good with 2 oz Old Grand Dad bonded, 0.25 oz 2:1 simple, about 10 muddles leaves in bottom in addition to a sprig for garnish.
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