Armenita

2 oz Añejo tequila
1⁄2 oz Apricot liqueur, Rothman & Winter Orchard Apricot
1⁄2 oz Strega (or Yellow Chartreuse)
1 oz Lime juice
Instructions

Shake, strain, rocks, lowball glass

Notes

The apricot was originally in Armenia in ancient times. A complex, interesting Margarita variation.

Armenita
©2010 Kindred Cocktails
Yields Drink
Year
2010
Authenticity
Your original creation
Creator
Dan Chadwick
Curator rating
Not yet rated
Average rating
3.5 stars
(12 ratings)
From other users
  • Dry and a little disappointingly like a normal margarita. Made w/ Strega. Yellow Chartreuse would be a very different drink.
  • Needs more body, less lime
  • A little scant on Apricot.
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mako commented on 12/17/2020:

I agree with the individual notes that this is a little heavy on the lime and light on the Apricot and/or Strega. As written up, the result is just not that different a "normal" margarita which is too bad, given the interesting other ingredients.

HallA commented on 8/01/2022:

I like this quite a bit. I used repo rather than anejo and I still felt the tequila is pretty muted so might try with blanco. I think the balance is pretty good, with yellow chartreuse they're subtle notes. I think maybe could take the lime down a little mostly to get some of the complexity of the gentian liqueur. Still, very pleasant.

Kellyanne

3⁄4 oz Pear Vodka, Absolut Pear
3⁄4 oz Vanilla vodka, Absolut Vanilla
1⁄4 oz Pear liqueur, Marie Brizard Poire William
1⁄4 oz Dry vermouth, Dolin
1 oz Apple cider (unfiltered, fresh pressed)
1 pn Cinnamon
1 sli Pear
Instructions

Shake with ice until very cold, and strain into a chilled cocktail glass. Pear slice for garnish

Yields Drink
Authenticity
Unknown
Creator
Jerry Ciesielski, Buffalo
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Wow. Nothing comes closer to the taste of apple/pear pie than this does. — ★★★★★
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No similar cocktails found.

The Smoking Gun

2 oz Islay Scotch, Laphroaig (10-year)
3⁄4 t Fernet Branca
1⁄2 t Brown sugar cordial (see instructions)
2 ds Bitters, Fee Brothers Whiskey Barrel Aged
1 lf Mint (garnish)
Instructions

Stir, strain, up, small cocktail or scotch glass.

To make brown sugar cordial, combine 2:1 brown sugar and water, add 1:10 demerara rum (e.g. Lemonhart)

The Smoking Gun
©2010 Kindred Cocktails
Yields Drink
Year
2010
Authenticity
Unknown
Creator
Mark Allen, Red Feather Lounge, Boise, Idaho
Source reference

http://www.imbibemagazine.com/The-Smoking-Gun-Recipe

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
From other users
  • Challenging. An interesting drink, tasting mostly of the scotch. Still, I might prefer the scotch neat. — ★★★
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Georgita

2 oz Tequila
1 oz Peach liqueur, Mathilde Pêche
1 oz Lime juice
1⁄4 oz Herbal liqueur, Green Chartreuse
Instructions

Shake, strain, rocks

Notes

Full of complex peach flavors, but with the tart freshness of a classic Margarita

Georgita
©2010 Kindred Cocktails
Yields Drink
Year
2010
Authenticity
Your original creation
Creator
Dan Chadwick
Curator rating
Not yet rated
Average rating
4.5 stars
(19 ratings)
From other users
  • More than just a bit reminiscent of a peach margarita. I might play around with more Chartreuse.
  • Made with Mathilde Peche and Calle 23 blanco. Good stuff! Very nice use of the Peche. Will probably be a big hit at parties.
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  • Everyman Afterall — Blended rum, Peach liqueur, Apple brandy, Orange bitters, Peach bitters, Lime juice, Lemon juice, Lime
  • Pêcher du Soleil — Light rum, Peach liqueur, Ginger liqueur, Lemon Tree Bitters, White Peach Shrub, Lime juice
  • October's Still Green — Pear eau de vie, Herbal liqueur, Lime juice, Simple syrup, Rosemary
  • Santa Rosa — Blanco tequila, Peach liqueur, Aromatized wine, Lemon juice, Agave syrup
DrunkLab commented on 11/18/2013:

I think I'm going to start serving this one at parties—delicious and accessible enough for anyone, but delicious interesting enough for me and my cocktail nerd friends.

Dan commented on 11/19/2013:

I tried it with Art in the Age Rhubarb Tea, which was mildly successful. I'd like to try it with apricot or pear liqueur next.

El Jefe commented on 11/22/2013:

Sounds great! Definitely going to try this as well as substituting Nolet's for the tequila.

Tucker commented on 11/23/2014:

Made this last night with Rothman's apricot liqueur. Can't compare it to the peach liqueur version as don't have on hand, but the apricot version was tasty.

Otoño Cocktail

3⁄4 oz Pacharan (Substitute 1/2 sloe gin + 1/4 pastis)
2 bsp Coffee liqueur, Arakú (Rum based Coffee Liqueur)
1 1⁄2 oz Irish whiskey, Jameson
1 ds Bitters, Angostura
Instructions

Stir and strain into a cocktail glass. Add cocktail cherry and shave chocolate over the top

Otoño Cocktail
©2010 Avery Glasser
Yields Drink
Year
2010
Authenticity
Unknown
Creator
Fernando del Diego, Del Diego, Madrid
Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
Similar cocktails
  • Too many reasons — Islay Scotch, Herbal liqueur, Pacharan, Fernet Branca, Lemon peel

Tequila Amargo

2 oz Reposado Tequila, Herradura Reposado
2 bsp Cassis
2 bsp Marc de Champagne, Moet & Chandon
2 bsp Sweet vermouth, Carpano Punt e Mes
4 ds Bitters, Bittermens Hopped Grapefruit
Instructions

Stir and serve up in a cocktail glass. Finish with a wide orange peel.

Notes

When you ask a “barman” what he can do for a bitter tequila drink and this is what he comes up with, you know you’re at the right place. This is a creation from the legendary Fernando del Diego, owner of Del Diego in Madrid.

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Fernando del Diego, Del Diego, Madrid, Spain
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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  • Improved Tequila Cocktail — Reposado Tequila, Maraschino Liqueur, Bitters, Agave syrup, Lemon peel
  • Fall Down Slow — Rum, Cognac, Plum wine, Cynar, Amaro Nonino, Peychaud's Bitters
  • Red Right Hook — Rye, Rum, Sweet vermouth, Maraschino Liqueur, Campari, Chocolate bitters, Orange peel
  • Red Head — Rye, Cognac, Sweet vermouth, Campari, Maraschino Liqueur, Averna, Herbal liqueur, Lemon peel
  • Holidays in Manhattan — Applejack, Ginger liqueur, Bitters, Cherry
mahastew commented on 1/19/2013:

Oustanding. Super-tasty, unique. Reposado never went down so smoothly.

Alicante

1 1⁄2 oz Orange liqueur, Grand Marnier
1 oz Batavia Arrack, Van Oosten
1 oz Dry vermouth, Noilly Prat
2 ds Orange bitters, Angostura Orange
2 ds Bitters, Bittermens Xocolatl Mole
1 twst Orange peel (expressed and discarded)
1 pn Salt (as garnish)
Instructions

Combine all ingredients in double old fashioned glass over a large chunk of ice
Stir to incorporate and dilute.
Orange Twist (expel the oil over drink, discard the twist) and sprinkle salt on ice

Notes

Alicante is a city in Spain, located on the southwest coast, on the Mediterranean. It is the capital of the province of Alicante, and one of the fastest growing cities in Spain. The area has been inhabited for over 7,000 years, and was a vital trading port for early civilization. The Alicante is a unique cocktail in that the combination of ingredients allow sweet, salt, bitter & umami to all shine through in one glass. The matching of orange and chocolate balance well with the funkiness of batavia arrack.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Scott Holiday, Rendezvous, Cambridge. For Drink, Boston
Source reference

https://cocktailvirgin.blogspot.com/2009/09/alicante.html

Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • Sweet, spicy, an array of flavors. Worth trying around the holidays especially.
  • Pulls off a liqueur as a base pretty well.
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C commented on 5/14/2013:

Just on appearance, this cocktail boasts way to much Grand Mariner for me to be awed by. I would expect a syrupy elixir when all is said and done. Also this recipe is basically what is called a white negroni. I do like the usage of the mole bitters from bittermans, and I will try it out tomorrow prior to our yelp event. Thanks for the submission and keep playing with that Batavia, it's good stuff.

East India Trading Company

2 oz Rum, Appleton Reserve
3⁄4 oz Sherry, Lustau East India Solera
1⁄2 oz Ramazzotti
2 ds Bitters, Bittermens Xocolatl Mole
Instructions

Stir & strain into a coupe -no garnish.

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Brian Miller
Source reference

http://www.appletonestate.com/

Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • Nice. Really accentuates the raisin-y notes from the sherry.
  • Used Mt Gay Eclipse and Fee Bro’s Aztec Chocolate...good but a little one dimensional.
  • Unsuccessful subs: Barbancourt 8hr, Amaro Lucano, Amontillado. Try again with correct ingredients.
Similar cocktails
Zachary Pearson commented on 3/10/2011:

Subbed El Dorado 5 & Flor de Cana 7 for the Appleton, and Trevor Jones 'Jonesy' Tawny "Port" for the Sherry. It's alright, sort of flip-like, but without the richness. I wanted nutmeg, but I want nutmeg with all flips. Meh.

Casey Olbrantz commented on 11/30/2016:

Subbed with amontillado, sans mole bitters; would not advise doing that

Zachary Pearson commented on 11/30/2016:

Yeah, that East India Solera is relatively sweet - PX cut with some Amontillado would be better.  Thanks,  Zachary

dustinw84 commented on 1/26/2021:

Just reading all of the other comments and tasting notes, this is one that might not stand up well to substitutions. All of the ingredients are so unique...although I do hear the comment about trying a P/X-Amontillado split.

Confusion

1 1⁄2 oz Apple brandy, Lairds
1⁄2 oz Aperol
1⁄4 oz Triple sec
3⁄4 oz Lemon juice
1 ds Rhubarb bitters, Fee Brothers Rhubarb
Instructions

Shake, strain, rocks, lowball

Notes

Called confusion because there are so many fruit flavors going on.

Yields Drink
Year
2010
Authenticity
Your original creation
Creator
Dan Chadwick
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
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  • Applejack Sour — Apple brandy, Bitters, Lemon juice, Orange juice, Maple syrup, Nutmeg
  • Carpool — Brandy, Apple brandy, Curaçao, Lemon juice
  • Deauville — Apple brandy, Brandy, Triple sec, Lemon juice
jensck commented on 9/03/2016:

Far, far too sweet for my tastes. Managed to kind of save it with a few dashes of angostura, 10 mL of Laphroaig, and 15 mL of Suze.

Dirt 'n Diesel

2 oz Virgin Islands Rum, Cruzan Blackstrap
1⁄2 oz Fernet Branca
1⁄2 oz Rich demerara syrup 2:1
1⁄4 oz Cynar
1⁄4 oz Lime juice
1 wdg Lime (as garnish)
Instructions

Shake, strain, straight up, coupe

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Cale Green, Tavern Law, Seattle, WA
Source reference

GQ, fall 2010 issue. Annual Manual for Bartenders 2011, Gaz Regan

Curator rating
Not yet rated
Average rating
3.5 stars
(12 ratings)
From other users
  • I didn't have this rum and that totally changed this drink. I used Borgoe Extra from Suriname. Should try again if I get the VI rum.
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christina in tacoma commented on 9/21/2011:

I doubled the lime, subbed ginger syrup for the demerera and Pusser's British Navy for the Cruzan Blackstrap (not a fan of the Blackstrap). With these changes I thought this was pretty good.

Dan commented on 4/02/2012:

Made it half the sugar and it was still too sweet, so I doubled the lime. You had better love molasses if you want to like this drink. Personally, I think the Fernet overpowers the Cynar, but really, the molasses overpowers them both. Next time, I'd try my existing changes, plus inverting the Fernet / Cynar ratio and splitting the rum with a dry white rum without molasses -- maybe even an agricole. Or cachaca.

Tripdforlife commented on 5/22/2012:

I saw a rendition of this at a local favorite bar of mine using Pyrat XO Reserve. As I love that rum I tried my hand at it at home. One of the best rum cocktails I've had in a long time.

drinkingandthinking commented on 7/26/2018:

 A bit too sour. I added a dash of Peychaud's bitters and for some crazy reason 1/4 oz Pama Pomegranate liqueur. Maybe too weird, but something sweet might help or maybe lime is too much on original.  Needs a bit of work...

oogies commented on 5/03/2019:

Used Goslings black in place of of the blackstrap. Heavy on raw molasses flavor. Almost has a bit of a charred flavor to me (which i don't mind). Pretty good overall but not blowing me away

applejack commented on 6/22/2019:

I had bookmarked this recipe in Gaz's book years ago as it has several of my favorite ingredients but never got around to making it.  Was searching through his MixologyTech app recently and it popped up again, so decided to give it a whirl.  My first thought was I'd definitely need to make some alterations--the only .25 oz lime must be a misprint (especially after seeing some of the comments here), and I thought for sure I'd have to split the Blackstrap with another dark rum--much as I'm not a fan of the all Blackstrap Jungle Bird--but I first made it as spec'd (excepting I used 1:1 demerara syrup).  And it works, at least for me.  I did try a version with a 1:1 split of Blackstrap to Diplomatico Mantuano and .5 oz lime juice, and the flavors were just muddied and less intense than the original. While the flavor profile is a bit one note, I give it 4 stars for challenging my pre-conceived ratio notion.

jb3689 commented on 4/13/2022:

Not as wild as I was expecting. The lime really does a good job cutting through all the strong flavors. The savory of the Cynar lends itself well to the brightness of the lime and the spice of the Cruzan. The Fernet clashes a bit with the lime for me, but does link it better to the Cruzan. Not a favorite by any means, but decent and some people will enjoy it

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