Bay Breeze

2 oz Light rum (or vodka)
1 1⁄2 oz Cranberry juice
1 1⁄2 oz Pineapple juice
1 wdg Lime (garnish)
Instructions

Build, rocks, highball glass. Garnish

Notes

Rum makes a more interesting drink than vodka. For a stronger drink, use 3:1:1. Also known as a Hawaiian Sea Breeze or a Downeaster.

Yields Drink
Authenticity
Unknown
Quickstart
Highballs and coolers
Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
Similar cocktails
  • Strawberry Swizzle — Virgin Islands Rum, Falernum, Strawberry, Pineapple juice, Lime juice
  • Second Class Cruise — Highland Scotch, Crème de mure, Campari, Pomegranate juice, Half-and-half
Stanley83 commented on 1/04/2013:

Made with sour cherry juice. Found the Rum too forward

Knotty Pine

1 oz Rum, Scarlet Ibis
1 1⁄2 oz Cynar
1⁄2 oz Zirbenz Stone Pine Liqueur
1⁄2 oz Lemon juice
Instructions

Shake, strain, rocks, low-ball

Notes

Substitute 2:1 Barbancourt 5-star: Smith & Cross for the Scarlet Ibis

History

Original version: 1:1:1 Scarlet Ibis rum: Cynar: Zirbenz, dash homemade grapefruit bitters

Yields Drink
Year
2010
Authenticity
Altered recipe
Creator
Andy Arrington, thirtyoneknots, eGullet, adapted by Dan Chadwick
Source reference

http://forums.egullet.org/index.php?/topic/57651-drinks/page__view__fin…

Curator rating
Not yet rated
Average rating
3.5 stars
(13 ratings)
From other users
  • Made with Don Q 151 rum and added 2 ds fee bros rhubarb bitters. Very good use of zirbenz and well balanced with cynar and rum - not too bitter, not too piney. Very nice!
  • Very bittter/hogo Lost the pine completely. Used the Smith & Cross / Babancourt substitution for Scarlet Ibis. Would use a sweeter rum + more Pine.
  • Would give it 3.5 stars if I could. Might try it with a sweeter rum, as someone else suggested. I like bitter, but tastes a little sharp as is.
  • Very innovative. The woody pine flavors are obvious, but not overpowering. The lemon blends the flavors and take a bit of the bit out of the bitter, while temperating the sweetness of the Cynar and liqueur. Great drink. — ★★★★
Similar cocktails
  • Piña Ahumado — Cynar, Blanco tequila, Orange liqueur, Maraschino Liqueur, Peychaud's Bitters, Lemon juice, Pineapple
  • The Art of Choke — Cynar, Rum, Herbal liqueur, Bitters, Rich demerara syrup 2:1, Lime juice, Mint
  • Midnight Cicada — Cynar, Nocino, Virgin Islands Rum, Lemon juice, Orange flower water, Lemon peel, Orange peel
  • Black Honey — Cynar, Jamaican rum, Cinnamon syrup, Lime juice
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Shawn C commented on 11/10/2022:

Haven't made this as specified, so I won't rate it. I have made the link referenced 1:1:1 w/ Angostura & Grapefruit bitters, and that is quite good, although bracingly cedar bitter in nature with some offsetting sweetness. The recipe for the cocktail provided here looks unbalanced by comparison. I don't see what the lemon juice would do other than make a bitter dominated cocktail astringently sour and unbalanced. I don't see how the acidity would work at all in this drink. In a sweet cocktail it would be a good call, but not here.

Frisco Sour

2 oz Rye
1⁄2 oz Bénédictine
1⁄2 oz Lemon juice
Instructions

Shake, strain, serve up.

Yields Drink
Year
1930
Authenticity
Authentic recipe
Creator
Unknown
Source reference

http://www.nytimes.com/2010/10/29/dining/29tipsy.html

Curator rating
Not yet rated
Average rating
3.5 stars
(17 ratings)
From other users
  • This drink doesn't sound like it should work, but I actually really liked it. For me, it definitely has that old school, classic taste that's a little rough around the edges. I wonder where this first appeared.
  • Quite like a whiskey sour with a slight herbal note from the Benedictine. Better having rested for a minute.
  • The ratio works, but this isn't much more than the sum of its parts.
  • Eastern Standard uses 2:1:1. Might be better with the Eastern Standard ratio. I liked it but Robin thought it was too whiskey-forward. — ★★★★
Similar cocktails
  • Junior — Rye, Bénédictine, Bitters, Lime juice
Dan commented on 9/27/2011:

I merged the cocktail "Frisco" into this "Frisco Sour", which I believe to be a better recipe. The Frisco that I posted used 3/4 oz each of Benedictine and lemon juice. I suspect that 1/2 oz gives a more subtle and balanced cocktail. CocktailDB lists a more complicated cocktail with a mix of lemon and lime juice, plus some sugar. See the NY Times reference (which I added).

The original Frisco simply called for whiskey and Bénédictine, without lemon. This seems to be an unpromising classic cocktail -- too sweet for modern taste. The choice of rye seems prudent, although bourbon could certainly be used too.

Cara A commented on 4/14/2020:

As with many drinks, it's good to start with *half* of the lemon juice called for. The lemon juice threatens to obscure the other flavors. But it's a pleasant sip when you figure out your favorite ratio. Not bad on the rocks.

Spiritous commented on 4/14/2020:

Loved it!

Might benefit from the addition of an expressed twist of lemon.

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.
Similar cocktails
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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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.
Similar cocktails
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  • 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
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  • 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.

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