Chupacabra

1 oz Reposado Tequila
1 oz Elderflower liqueur, St. Germain
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Lime juice
1⁄2 oz Mezcal
Instructions

Shake well over ice and serve straight up

Yields Drink
Year
2010
Authenticity
Unknown
Creator
The Gallows, Boston, MA
Source reference

Bartender

Curator rating
Not yet rated
Average rating
4 stars
(41 ratings)
From other users
  • Very balanced. Hard to pick a dominant taste. Lime and vermouth and some tang from elderflower, but less than you'd think from an oz. Prob a 4.5, but different enough to not be a variant, so it's a 5. Next one, a few weeks later: Def a 5.
  • Great cocktail! Love it! — ★★★★★
  • 1.25 oz tequila .75 lime juice .5 oz st germaine .5 mezcal .5 punt e mes — ★★★
  • So much elderflower liquor!
  • Mezcalicious
  • The mezcal smoke (I used Vida) is misfitting, to my palate. Perhaps cutting it way back (even to just a rinse) would be more to my taste.
  • Very good, really like this.
  • KF likes
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  • Mexican Velvet — Reposado Tequila, Mezcal, Falernum, Lime juice, Pineapple syrup
  • Parasol (Mustipher) — Light rum, Crème de Banane, Lime juice, Pineapple juice
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Crush

5 oz Sparkling rosé wine (Brut)
3⁄4 oz Campari
1 cube Sugar
4 ds Bitters, Angostura
1 twst Lemon peel
Instructions

Pour 1 ounce of sparkling wine into a champagne glass. Soak the sugar cube with bitters and place in glass. Add rest of sparkling wine to fill. Add Campari and twist.

Notes

Can simply twist lemon peel over glass and discard. Can use a raw brown sugar cube.

Yields Drink
Authenticity
Unknown
Creator
Jason Kosmas & Dushan Zaric, Employees Only, New York
Source reference

Speakeasy by Jason Kosmas & Dushan Zaric

Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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The St. Charles

1 oz Lime juice
2 oz Gin
5 oz Tonic water, Fever Tree
4 ds Peychaud's Bitters
1 wdg Lime
Instructions

Peel the lime with a vegetable peeler. Add the gin and peel to a highball glass and muddle together. Add lime juice, bitters and tonic. Fill glass with cracked ice and rub lime wedge around edge of glass, drop in and serve.

Notes

Add more lime juice to taste (and based on quality of the lime)

Yields Drink
Authenticity
Authentic recipe
Creator
Chuck Taggart
Source reference

http://gumbopages.com/food/beverages/

Curator rating
Not yet rated
Average rating
2 stars
(2 ratings)
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Maine Mule

2 1⁄2 oz Vodka, Cold River Blueberry
1⁄3 c Blueberry (fresh)
1 oz Simple syrup
3 wdg Lemon
3 oz Ginger beer, Barritt's
Instructions

Muddle lemons, simple syrup, vodka and blueberries. Shake and strain into ice-filled Collins glass. Top off with Barritt's Ginger Beer

Notes

I prefer Cold River Blueberry Vodka because it's a strong potato vodka that stands out nicely in this cocktail

Yields Drink
Authenticity
Your original creation
Creator
Paul Imbesi, Brand Manager Barritt's Ginger Beer, Philadelphia, PA
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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The Hoskins Cocktail

2 oz Gin, Plymouth
3⁄4 oz Amer Picon (or Torani Amer)
1⁄2 oz Maraschino Liqueur
1⁄4 oz Triple sec, Cointreau
1 ds Orange bitters
1 twst Orange peel (flamed)
Instructions

30 second stir, strain, straight up, cocktail glass, flame garnish, drop in drink

History

Created to feature the flavor of Toriani Amer.

Yields Drink
Year
2004
Authenticity
Unknown
Creator
Chuck Taggart, Gumbo Pages
Source reference

http://gumbopages.com/food/beverages/hoskins.html

Curator rating
Not yet rated
Average rating
4 stars
(18 ratings)
From other users
  • Excellent with CioCiaro when you can't find Picon
  • TRY THIS
  • Layers of orange. Made with TJ's gin which sufficed.
  • Pleasantly sweet. Used 2.25 oz Plymouth gin.
  • Not tried yet
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  • The Zeppelin — Gin, Maraschino Liqueur, Apricot liqueur, Bitters, Lemon juice
  • Light and Day — Gin, Herbal liqueur, Peychaud's Bitters, Maraschino Liqueur, Orange juice
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  • Quit That Racquet — Gin, Curaçao, Dry vermouth, Orange bitters, Lemon peel
mahastew commented on 11/30/2011:

I can't really get past the fact that ANY drink that has more than .25 oz of maraschino is a MARASCHINO drink, and not a Torani Amer drink, etc. While this is a tasty tipple, I have to say it's a fail as far as highlighting the flavor of Torani Amer (or Amer Picon). Anyway, I love maraschino, so it's all good.

Zachary Pearson commented on 11/30/2011:

I don't think that Torani Amer and Amer Picon are alike at all (and I have both). I struggle with the whole gin + amaro pairing, but this is as good of a swing as I've seen outside the Negroni.

Zachary

nbcouch commented on 4/09/2014:

made this with CioCiaro in place of the Amer Picon, and it is delicious - anything with CioCiaro is delicious!

bkemp1984 commented on 3/17/2024:

Big fan....have made with a few different gins, only ever with PF dry, and for the amer Golden Moon's Amer dit Picon and New Liberty's American Picon. The former requires a bit of sugar because it's way less sugary than Amer Picon and the latter benefited from a bit less than 3/4 oz and a splash extra of curacao.

Picon Punch

2 oz Amer Picon
1 t Grenadine
4 oz Soda water
1 twst Lemon peel (as garnish)
1⁄2 oz Brandy (optional float)
Instructions

Rinse tumbler with grenadine. Add Amer and ice, stir, add soda and stir gently. Float brandy if desired. Garnish.

History

Famous drink of the Basques

Yields Drink
Authenticity
Unknown
Source reference

http://gumbopages.com/food/beverages/picon-punch.html

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Looks interesting as an afternoon drink!
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Treacle

2 oz Dark rum, Myers's Dark (or similar)
1⁄2 oz Simple syrup
2 ds Bitters, Angostura
1⁄2 oz Apple juice (fresh, as float)
Instructions

Stir first 3 ingredients for 20 seconds, strain, rocks, old fashioned glass, float apple juice.

History

Treacle means, variously, molasses, golden syrup, something cloyingly sweet, or (!) a medicine formerly used as a poison antidote.

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Dick Bradsell, El Camino, London, UK, as adapted by Gary Regan
Source reference

http://imbibe.com/article/the-cocktailian-treacle

Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
From other users
  • Too sweet for my taste. Would need lemon, which would completely change the drink. — ★★
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Tuscan Rosemary Lemon Drop

1 1⁄2 oz Vodka
1⁄2 oz Limoncello
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup
2 spg Rosemary
Instructions

Bend rosemary sprig repeatedly and add to shaker with ice and other ingredients. Shake until cold and strain into a chilled cocktail glass. Garnish with a small rosemary sprig.

Notes

Original calls for a rosemary sugar rim (2 tablespoons chopped rosemary mixed with 1 cup superfine sugar)

Yields Drink
Year
2008
Authenticity
Unknown
Creator
Kathy Casey, Seattle, WA
Source reference

Sips and Apps: Classic and Contemporary Recipes for Cocktails and Appetizers by Kathy Casey

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • An approachable cocktail that is well-suited to large parties or a non-aficionado crowd.
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Valentine Cocktail

2 oz Rye, Rittenhouse 100
3⁄4 oz Maurin Quina
1⁄4 oz Kirschwasser, Trimbach
1⁄4 oz Lemon juice
2 ds Bitters, Bittermens Hopped Grapefruit
Instructions

Stir, strain, cocktail glass

Notes

Some people might want a barspoon of 2:1 Demerrara syrup

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
zpearson
Curator rating
Not yet rated
Average rating
2 stars
(2 ratings)
From other users
  • Meh. — ★★
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Monk's Revenge

1 1⁄2 oz Bénédictine
3⁄4 oz Rye, Rittenhouse 100
1 bsp Campari
1 bsp Fernet Branca
Instructions

Stir, strain, straight up, cocktail glass.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Kevin Floyd, Anvil Bar and Refuge, Houston Texas
Source reference

https://imbibemagazine.com/recipe/monk-s-revenge-recipe/

Curator rating
4 stars
Average rating
4 stars
(9 ratings)
From other users
  • This one needs some work. Very sweet as written. I swapped ratios for whiskey and benedictine. That helps. May try with one large cube next time.
  • Yeah, awfully sweet, really too syrupy, but enjoyable finish as you'd expect.
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Dan commented on 12/20/2011:

Way too sweet for me, as I suspected it would be. This is a cocktail for someone who likes to sip Benedictine neat. I inverted the ratio of Benedictine to rye and added 1/2 oz of lemon and thought it was then enjoyable, but not spectacular.

Archmonk commented on 7/14/2017:

I agree with Dan. This cocktail is very very sweet. But I disagree with the opinion, and I think it is delightful! If you like a sweet pow, like I do, then enjoy.

Zachary Pearson commented on 9/26/2020:

Although I'm half tempted to see if anyone from those days remembers the original spec, I've been playing with it now that the weather has turned. 1.25 Benedictine, 1 Rye, 1/4 Fernet, bsp Campari starts to come into better focus I think. Thanks,  Zachary

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