The Dry Season

1 oz Mezcal, Del Maguey Vida
1 oz Tequila, El Tesoro Platinum
1 oz Aromatized wine, Cocchi Americano
1⁄2 oz Aperol (skinny)
Instructions

Build in a mixing glass, add ice and stir. Strain into a chilled, stemmed glass

Yields Drink
Authenticity
Unknown
Creator
Kyle Davidson, Chicago, The Violet Hour
Curator rating
Not yet rated
Average rating
4 stars
(18 ratings)
From other users
  • Made with hibiscus-infused tequila blanco, cuz that's all I had on-hand. Delicious. — ★★★★★
  • Used Fidencio Clásico instead of Vida. Boozy and balanced. Reminds me of my variant of the Rosita (w/ perfect vermouth and Gran Classico).
  • Great agave drink, surprinsingly drinkable with such an amount of mezcal — ★★★★
  • One of the more pleasant employments of mezcal, to my taste. Lovely clear orange color.
  • Intensely smoking, pepper, with a surprisingly mild fruit background. Very slightly bitter finish. A good sipper. — ★★★★
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Seb0410 commented on 11/10/2013:

Amazed by the perfect balance of this recipe. VERY well done IMHO.

Jojiro commented on 4/21/2026:

Made this with a hibiscus-infused tequila (20 grams dried flowers per 500 ml tequila), let sit one week. The vanilla from the Cocchi absolutely melds well with the florality of hibiscus. I know that wasn't the intention behind this drink, but as a variant, I highly recommend it.

The Half Windsor

2 oz Aromatized wine, Cocchi Americano
1 oz Grapefruit juice
1⁄2 oz Cognac
Instructions

Build in shaker, add ice, shake briefly don't over dilute

Notes

Cocchi and grapefruit start sweet then sing together in a lightly sour/bitter finish

Yields Drink
Authenticity
Unknown
Creator
Kyle Davidson, Chicago, The Violet Hour
Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • I recommend the Islay Scotch rinse suggested in the comments. With that plus a quality cognac, this is a phenomenal drink. — ★★★★★
  • Wonderful low-alcohol apertivo that replaces the more typical bitterness with a smooth tartness. Very enjoyable light drink!
  • Tasty. Sweet then bitter, but mildly so. Would be a nice sub for a pre-dinner white wine. — ★★★★★
  • Light, balanced, and interesting. Mildly bitter. Stefan enjoyed it. — ★★★★
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christina in tacoma commented on 2/05/2012:

Not bad, but I mostly taste grapefruit juice. I think this would be worth trying again with 1/2 oz grapefruit juice and a little club soda.

Cynario commented on 2/07/2013:

I made this up with a laphroaig rinse, 1.5 oz cocchi, 1 oz cognac, and 1/2 oz grapefruit. A different drink, but really delicious.

Jojiro commented on 4/17/2026:

Laphroaig rinse, 15 ml Pierre Ferrand Cognac, 25 ml ruby red grapefruit juice, 60 ml Cocchi Americano, with a short shake. Really fantastic low-ABV sipper that has enough complexity to stand up by your friends drinking Martinis and Manhattans. Lasting gentian bitterness, but a measured sweetness up front.

Crimson Gradient

1 oz Campari
2 oz Ginger beer
Instructions

Build over ice, lowball, don't stir.

Notes

Originally written as 3oz to 6oz in a highball -- a rather big drink by modern standards.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Source reference

http://its12oclocksomewhere.wordpress.com/2010/10/14/campari-or-how-i-l…

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Interesting and pretty. Starts out all spicy and mildly bitter and ends the opposite.
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Liquid Gold

1 1⁄2 oz Cognac, Rémy Martin
1 1⁄2 oz White grape juice
1⁄2 oz Lemon juice
1 ds Bitters, Angostura
2 oz Champagne, Veuve Clicquot (as float)
Instructions

Shake, strain, straight up, cocktail glass, float champagne

Yields Drink
Year
2002
Authenticity
Unknown
Creator
World Bar, Donald Trump Manhattan Towers, Manhattan, NY
Source reference

Emily Aanderud, Elle magazine

Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
From other users
  • Make it more or less expensive with cognac and champane choices. — ★★★★★
Similar cocktails
No similar cocktails found.

San la Muerte

2 oz Tequila
1 1⁄2 oz Licor 43
3⁄4 oz Lime juice
1⁄3 Chipotle Pepper (Manuka smoked)
3 dr Bitters, Angostura (Garnish)
Instructions

Muddle chipotle pepper, add other ingredients and rest (time allowing). Shake over ice and double strain into coupe. Garnish with bitters.

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Jonathan, Hawthorn Lounge, Wellington, New Zealand
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Delicious and slow drinking because it's quite spicy. Initially a bit too sweet for me . 2:1:1 is more Margarita-like. Use very little Chipotle and don't muddle lest it be to spicy. — ★★★★★
Similar cocktails
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  • Penicillina — Tequila, Mezcal, Lime juice, Agave syrup, Ginger
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  • St. John's Santa Fe — Blanco tequila, Añejo tequila, Lime juice, Agave syrup, Cucumber, Cilantro, Green Tabasco
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efullerton commented on 3/13/2015:

I didn't think too much of it, I didn't find the chipotle particularly pleasing with the sweetness of the Licor 43—2 stars. I like the Margarilla much better, a very similar drink but with much less Licor 43 that let's the tequila make itself felt.

The 18th Alchemist

3 oz Blended Scotch, Chivas 18
18 dr Bitters (Homemade bitters, cardamom and orange)
1 oz Demerara syrup (fig and vanilla)
7 oz Water (93°C)
21 ? Coffee (grams, Guatemalan Palhu Estate)
Instructions

Place paper filter in chemex and rinse with freshly boiled water. Remove filter and dump water. Add 90ml of Chivas 18 into the bottom of the chemex and place chemex in hot water bath, 2 inches deep. Place filter back into chemex and add 21 grams of coffee. Coffee should be ground slightly coarser than espresso grind. Mix 30mls of syrup and 18 drops of bitters with 210mls of freshly boiled water in a pouring jug. Add a tiny bit of the hot mixture, enough so that the coffee grounds are wet. Mix with spoon and let sit for 30 seconds. Start to pour the hot mixture in a circular motion (start at the edge and finish in the middle) Once the cone is full, let it drip through and then add the rest of the hot mixture in the center of the cone. Once it has slowed to a slow dribble, discard the cone.

Notes

Created for a Chivas 18 competition.

Picture of The 18th Alchemist
Yields Drinks
Year
2010
Authenticity
Unknown
Creator
Jonathan, Hawthorn Lounge, Wellington, New Zealand
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Another Country — Rye, Sweet vermouth, Caffé Amaro, Carrot Eau-de-vie
  • Hi Falutin — Bourbon, Swedish Punsch, Byrrh
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My Fair Lady

3⁄4 oz Rye, Rittenhouse 100
1⁄2 oz Amaro Montenegro
1⁄2 oz Averna
3⁄4 oz Grapefruit juice (white)
1⁄3 oz Lime juice
3⁄4 oz Simple syrup
2 ? Grapefruit peel (Swaths)
3 dr Salt Solution (3:1 (water:salt))
1⁄4 oz Herbal liqueur, Green Chartreuse (Float)
Instructions

Shake over ice, double strain into coupe. Float green chartreuse

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Jonathan, Hawthorn Lounge, Wellington, New Zealand
Curator rating
Not yet rated
Average rating
4.5 stars
(6 ratings)
From other users
  • Reduce simple syrup by at least half — ★★★★★
  • Subbed 1 oz of grapefruit cordial for the grapefruit juice and simple. Not a pretty drink, but super tasty!
  • Maybe too much going on here. Tasty, very drinkable, but feels somewhat unfocused and muddled.
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Foglamp

1 oz Grapefruit juice
1⁄2 oz Allspice Dram (homemade)
1⁄2 oz Bonal Gentiane Quina
1⁄2 oz Amer Picon
1⁄2 oz Rye, Rittenhouse 100 (Bacon fat washed*)
1⁄4 oz Orange liqueur, Compass Box Orangerie
2 ds Orange bitters, Regans' orange bitters
Instructions

Shake well, double strain, up, garnish with bitters.

*To fat wash the whiskey: Add equal parts cooled bacon fat (good bacon please!) and whiskey to a Mason jar. Shake daily for seven days. Freeze jar, remove solid fat from the top, strain whiskey through a Chemex filter.

Notes

Started life as a Blinker. Had the fat washed Rye taunting me in the cabinet and turned things more citrusy. Smells and tastes smoky, beautiful mouthfeel.

Yields Drink
Year
2010
Authenticity
Unknown
Creator
zpearson
Curator rating
Not yet rated
Average rating
Not yet rated
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  • My Fair Lady — Rye, Amaro Montenegro, Averna, Herbal liqueur, Grapefruit juice, Simple syrup, Lime juice, Salt Solution, Grapefruit peel
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Son of a Preacher Man

2 oz Bourbon, Bulleit
3⁄4 oz Elderflower liqueur, St. Germain
3⁄4 oz Grapefruit juice
1⁄2 oz Lemon juice
1⁄4 oz Simple syrup
1⁄4 t Orange bitters, Regans' orange bitters (eyedropper full)
1 rinse Absinthe
Instructions

Rinse glass with absinthe. Shake, strain, up.

Yields Drink
Authenticity
Authentic recipe
Creator
Toby Mahoney, Bradstreet Crafthouse, Minneapolis, MN
Curator rating
Not yet rated
Average rating
4 stars
(30 ratings)
From other users
  • No absinthe. Don't care. Delicious. — ★★★★
  • Worked well with half rye per the comments. Well balanced and yummy. — ★★★★★
  • Nice interplay of sweet from the bourbon and elderflower with the sour citrus. Interesting flavors.
  • Delicious, easy-drinking, creation. Used half rye / half bourbon to simulate the Bulleit. — ★★★★★
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greygoose33 commented on 5/30/2011:

The Pernod rinse might overpower the nose a bit on this one, but over nice balance and good flavor.

flickerdart commented on 5/11/2021:

Used Maker's 101. The St Germain doesn't come through much, I'm mostly getting citrus. 

Falling Leaves

2 oz Riesling, Dr. Konstantin Frank
1 oz Pear eau de vie, Clear Creek
1⁄2 oz Orange Curaçao, Marie Brizard
1⁄4 oz Honey syrup (1:1 honey and water)
1 ds Peychaud's Bitters
1 Star anise (as garnish)
Instructions

Shake, strain, up, garnish

Yields Drink
Year
2004
Authenticity
Unknown
Creator
Audrey Saunders, Bemelman's Bar, Carlyle Hotel, New York, NY
Source reference

http://www.seriouseats.com/recipes/2008/11/falling-leaves-cocktail-drin…

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Wonderful low alcohol alternative to an Aperol/Campari spritz or similar.
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Dan commented on 12/26/2010:

Clarified that an unsweeted pear brandy (eau-de-vie) is intended, not a liqueur. ("Pear brandy" is often used to mean a sweet liqueur, not an unsweetened brandy.)

mako commented on 11/22/2017:

According to several sources, this was on the PDT menu for many years. It's in the PDT cocktail book (pg 119) with several more specific points or additions:

Garnished with a star anise pod

Wine should be Dr. Konstantin Frank

Marie Brizard Orange Curaçao instead of Cointreau

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