Fir Gin Fix

1 1⁄2 oz Gin, Beefeater
1⁄2 oz Eau de vie of Douglas Fir, Clear Creek
2 oz Grapefruit juice
1 bsp Orange liqueur, Cointreau
Instructions

Build over ice in lowball, pour into mixing glass and back to combine. Serve on rocks.

Notes

Any balanced London dry will work. Fresh juice is especially important in this drink.

History

On 12/29/10, having received a bottle of Douglas fir eau de vie for Christmas, I had no idea how to mix with it. Then I remembered that Harold McGee in On Food and Cooking described the terpenes in grapefruit being similar to those of evergreens.

Yields Drink
Year
2010
Authenticity
Your original creation
Creator
Rob Marais, Boston MA
Curator rating
Not yet rated
Average rating
4.5 stars
(5 ratings)
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Dan commented on 3/07/2011:

This sounds lovely. If you are at all partial to Campari, try the Shiver -- one of my top favorites.

Tucker commented on 5/31/2015:

Doubled down on the fir with St. George Terroir. Tasty. 

The Black Pearl

1 1⁄2 oz Bourbon
3⁄4 oz Virgin Islands Rum, Cruzan Blackstrap
1 bsp Rich demerara syrup 2:1
1 ds Bitters
Instructions

Stir and strain over ice. Garnish with an orange twist.

Notes

Creator recommends Old Forester 100-proof bourbon and Fee Bros. Barrel-Aged Bitters.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Joseph Swifka, Lani Kai, New York, NY
Source reference

WSJ 3/5/11
http://online.wsj.com/article/SB100014240527487046155045761725140582069…

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Good, but I’m not sure the Cruzan and the bourbon do much for each other
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Dan commented on 3/23/2011:

I received a message from Julie Reiner. "... I did not create the Black Pearl. It was created by my former head bartender at Lani Kai. His name is Joseph Swifka."

Bitter Mai Tai

1 1⁄2 oz Campari
3⁄4 oz Jamaican rum, Smith & Cross
1 oz Lime juice
3⁄4 oz Orgeat
1⁄2 oz Curaçao
1 spg Mint (as garnish)
Instructions

Shake and strain into an Old Fashioned glass over crushed ice, garnish with a mint sprig.

Yields Drink
Authenticity
Authentic recipe
Creator
Jeremy Oertel, Brooklyn's Dram, NY
Source reference

WSJ 3/5/11
http://online.wsj.com/article/SB100014240527487046155045761725140582069…

Curator rating
5 stars
Average rating
4 stars
(54 ratings)
From other users
  • Only slightly tiki, IMHO, but a damn refreshing cocktail.
  • Very good with Cynar as well.
  • Quite bitter, and a bit odd. The combination of the expected sweet / tropical Mai Tai flavors with the bright bitter citrus Campri is somewhat jarring. Still very good. Jeff loved it. — ★★★★
  • I made this with Cynar instead of Campari. The bitter does a good job of balancing the sweet, with a nice hit of funky rum flavor from the S&C.
Similar cocktails
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  • Guardian Angel — Amaro Montenegro, Jamaican rum, Lime juice, Orgeat, Rose water, Cucumber
  • Stormy Mai Tai — Bitters, Curaçao, Light rum, Lime juice, Orgeat, Mint
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Adam Machanic commented on 12/09/2011:

Interesting drink! I thought it would be too sweet given the ratio of sweet to sour, but the bitterness balances everything out nicely. Fairly bitter, but also super-smooth. I'm a fan.

Dan commented on 8/17/2012:

This is a fabulous cocktail -- a modern Hall of Fame contender. You have to get your head around the Italian amaro + tropical flavors juxtaposition. Once your mind settles down, it's a wonderful combination of flavors. The Smith & Cross is essential to have enough funk (and alcohol heat) to pull it off. It is a touch sweet, but even I (the hater of all overly-sweet drinks) love is as written. You could up the lime a bit, or scale back the Curacao, if desired.

mahastew commented on 8/17/2012:

Agree. It's my wife's absolute fave; I have to make it at least three times a week. Five stars all the way.

Zachary Pearson commented on 8/19/2012:

Tried this tonight, and really liked it. I'd agree that it's unbalanced toward the sweet side (Campari + orgeat + curacao is a lot of sweet!) - I think that the next try will be with 1/4 curacao and 1/4 Ango orange to cut the sweetness, which should also enhance the bitter of the Campari somewhat.

Thanks,

Zachary

Hisurfadvisory commented on 11/01/2014:

A party hit! Just the right amount of bitter from the campari. I subbed out the curaçao with grand marnier.

Murasaki commented on 4/20/2020:

Really nice. Tried it with both the campari and the cynar. Cynar version edged out the campari version in our household. I used Pierre Ferrand dry curacao as well. 

bkemp1984 commented on 5/02/2023:

Good stuff. Made with Appleton Estate, PF dry curacao, and Gran Classico. For shaking I picked a couple pineapple sage leaves off my plant and threw them in the shaker.

Cucumber Collins

2 oz Rum
1 oz Lime juice
1 t Simple syrup
2 oz Cucumber soda, Dry Soda
Instructions

Combine first three ingredients in a Collins glass. Fill with ice and stir to chill. Top with ice. Top with cucumber soda. Carefully stir to mix. Garnish with a sprig of basil.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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  • Full Tilt — Light rum, Pisco, Gin, Soda water, Grapefruit juice, Pineapple juice, Lemon juice, Rich simple syrup 2:1, Grapefruit
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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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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

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