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Phantastic Voyage

1 oz Sotol
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Crème de Cacao
1 Star anise (as garnish)
Instructions

Stir; strain; up; garnish.

History

A riff on the Golden Ghost, rebalanced away from sweet and using vegetal sotol instead of smoky mezcal.

Picture of Phantastic Voyage
Craig Eliason
Yields Drink
Year
2022
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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bkemp1984 commented on 4/16/2023:

Made this a few times in the year since it was posted and it's good stuff. After I made it tonight I thought I might try 1.25 tequila and .75 sotol maybe.
EDIT: Did that tonight, might be preferable to some. Used Marie Gifford for the first time ever in a drink, as I was using homemade creme de cacao. Still great. Maybe one of my top 16.5 cocktails


Chorizzo Bandito

1 1⁄2 oz Blended Scotch (Piperdean)
1 oz Almond liqueur (Arrogante)
3⁄4 oz Amaro (Amaro di Toscana)
3⁄4 oz Ancho Reyes chile liqueur
3⁄4 oz Lime juice
Instructions

Shake with ice and strain into a frozen coupe glass.

History

Chorizzo Lopez gets it done, both here and in Vegas.

Yields Drink
Year
2022
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Sea Deck Landing -- Dark Night

1 1⁄2 oz Gin (Four Pillars Bloody Shiraz Gin)
1 oz Amaro (Amaro di Toscana)
1⁄2 oz Fernet Branca
1 ds Sea salt
Instructions

Shake with ice and strain into a frozen coupe glass.

History

In salute to Naval Aviators making night landings on a carrier.

Yields Drink
Year
2022
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Sea Deck Landing -- In Hot

1 1⁄2 oz Gin, Tanqueray Rangpur
1 oz Sake
3⁄4 oz Ancho Reyes chile liqueur
1 ds Sea salt
Instructions

Shake with ice and strain into a frozen coupe glass

Notes

Make your landing as hot as desired by increasing the Ancho Reyes.

History

In salute to Naval Aviators making night landings on a carrier.
"The ethereal emotions of a dark night at-sea deck landing. Dark, challenging, exciting, thrilling, heart stopping, arresting, yet oh so exhilarating when finally chocked and chained."

Yields Drink
Year
2022
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Birds & Bees

1 1⁄2 oz Gin
1⁄2 oz Sweet vermouth
1⁄2 oz Honey syrup (1:1)
1⁄2 oz Lemon juice
1⁄4 oz Fernet Branca
Instructions

Shake with ice and strain into a cocktail coupe.

History

After getting home late from one of my bar shifts at Drink, I wondered what two gin classics would be mashed up -- the Hanky Panky and the Bee's Knees. Both recipes are often traced back to the 1920s, although the first publication of the Bee's Knees was in 1948 via David Embury. For a name, I originally was going to call this None of Your Business as a nod to Sasha Petraske's The Business (a Bee's Knees with lime instead of lemon juice), but Birds & Bees won out given the connotations of Hanky Panky.

Yields Drink
Year
2022
Authenticity
Your original creation
Creator
Frederic Yarm, Somerville, MA
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Nicely balanced — ★★★★★
  • Grapefruity. Differing kinds of sharpness play well together.
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Et Moi Je Te Dis Maud

1 1⁄2 oz Armagnac
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1 ds Fig bitters
Instructions

Stir; strain; Nick & Nora.

History

This is Franky Marshall's take on the 1929 original that called for Izarra Jaune (a yellow Basque liqueur).

Yields Drink
Year
1929
Authenticity
Altered recipe
Creator
Maud Loty
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Made with cognac and Bolivar bitters. Rich.
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Alberto

1 oz Gin
1 oz Aromatized wine, Cocchi Americano
1 oz Dry sherry (fino or manzanilla)
Instructions

Stir; strain; up.

Yields Drink
Authenticity
Altered recipe
Source reference

W. J. Tarling, Café Royal Cocktail Book (1937) https://punchdrink.com/recipes/alberto/

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Pisco Peacock

1 1⁄2 oz Pisco, Capel
3⁄4 oz Triple sec
1⁄2 oz Lemon juice
Instructions

Rim a frozen coupe glass with sugar and return the glass to the freezer.
Shake with ice and strain into the coupe glass.

Notes

Sugar: your choice: regular, chocolate, pomegranate, etc.

History

So, I drive into my backyard and a peacock is wandering around ...... haven't never ever seen anything like that in the last 64 years !!

Yields Drink
Year
2022
Authenticity
Altered recipe
Creator
Carl N.
Source reference

Mostly like a Brandy Crusta.

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Fantail

1 1⁄2 oz Strega
3⁄4 oz Ancho Reyes Verde chile liqueur
3⁄4 oz Sweet sherry (Galleano Rose Of Peru)
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄4 oz Agave syrup
Instructions

Shake with ice and strain into a frozen coupe glass.

History

In memory of a Naval Academy graduate.

Yields Drink
Year
2022
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Dinner Party

1 1⁄2 oz Pisco, Capel
3⁄4 oz Herbal liqueur (Priqly Prickly Pear Liqueur)
1⁄2 oz Sweet sherry (Galleano Rose of Peru)
1⁄2 oz Aperitivo (Martini & Rossi 1872 Bitter)
Instructions

Shake with ice and strain into a frozen coupe glass.

History

In memory of a Naval Academy graduate ......
2 lbs of corned beef in the crockpot.
2 lbs of Santa Maria Tri-Tip in the same crockpot.
Lots of red wine in the crockpot.
Lots of spices in the crockpot.
8 hours on the simmer ........

Yields Drink
Year
2022
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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