Jade Tree Sour

1 1⁄2 oz Gin (matcha-infused (see below))
3⁄4 oz Lime juice
3⁄4 oz Pineapple juice
1⁄2 oz Coconut syrup (1:1 coconut water and granulated sugar by volume)
1⁄4 oz Orgeat
1 Egg white
Instructions

Wet shake all ingredients except egg white, then add egg white and dry shake.

Notes

For infusion, add matcha tea powder to London Dry gin (4% matcha by volume) and infuse at 70°C for 1 hour. You can use a sous-vide machine or do as I did and simply fill a cooler with hot water, submerge a ziplock-bag of your matcha/gin mixture, and close the lid - the water will be well-insulated and stay at the right temperature.

Picture of Jade Tree Sour
@tastethetrianglenc
YieldsDrink
Year
2021
Authenticity
Your original creation
Creator
Alley Twenty Six, Durham, NC, USA
Source reference

Inspired by the Hugo Cruz cocktail from Over-the-Rhine restaurant Please in Cincinnati, OH.

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Average rating
5 stars
(2 ratings)
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Dark and Red

1 1⁄2 oz Gin (Four Pillars Bloody Shiraz Gin)
3⁄4 oz Blue Curaçao
1⁄2 oz Campari
1 oz Pomegranate juice
3 ds Peychaud's Bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

Notes

It is pomegranate season. I smashed 6 right-off-the-tree pomegranates, some of which were a tad bitter, which mystically enhances & blends into the bitter of the Campari.

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

1 1⁄2 oz Rum (Beenleigh White Rum)
1 oz Cherry Liqueur, Luxardo
3⁄4 oz Blue Curaçao
3⁄4 oz Lime juice
1⁄2 oz Agave syrup
3 ds Lemon bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

History

He who hesitates is SWO.

YieldsDrink
Year
2022
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Bizzy Izzy High Ball

1⁄2 jig Rye (or bourbon)
1⁄2 jig Dry sherry
2 t Pineapple syrup
2 ds Lemon juice
Instructions

Build over ice in a highball glass.

YieldsDrink
Year
1917
Authenticity
Unknown
Creator
First appears in Tom Bullock’s “The Ideal Bartender”
Source reference

https://euvs-vintage-cocktail-books.cld.bz/1917-The-Ideal-Bartender-by-…

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Not yet rated
Average rating
4 stars
(1 rating)
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Updated version by Al Sotack:

1 oz rye whiskey, preferably Wild Turkey 101
1 oz amontillado sherry
1 oz pineapple juice
3/4 ounce lemon juice
3/4 ounce simple syrup
1 dash Angostura bitters
soda water, to top

Shake, strain over ice, top with soda

Mucho Picchu

1 1⁄2 oz Pisco
1⁄4 oz Maraschino Liqueur, Luxardo
1⁄2 oz Grapefruit juice
1⁄2 oz Simple syrup
2 oz Champagne
1 twst Grapefruit peel (as garnish)
Instructions

Shake, strain into flute, top with champagne, garnish.

YieldsDrink
Year
2008
Authenticity
Authentic recipe
Creator
Joaquin SImo
Source reference

Death & Co p213

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Makes me think of a bubbly Hemingway Daiquiri, but with pisco base. — ★★★★
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Great Silence

1 oz Mezcal
1 oz Lime juice
3⁄4 oz Campari
1⁄2 oz Orgeat
2 ds Maraschino Liqueur
1 twst Lime peel (as garnish)
Instructions

Shake, strain, coupe, garnish.

YieldsDrink
Year
2020
Authenticity
Authentic recipe
Creator
Isaac Shumway, California Gold, San Rafael, CA
Source reference

https://imbibemagazine.com/recipe/great-silence-a-mezcal-cocktail/

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
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Death in Oaxaca

1 oz Mezcal
3⁄8 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Lime juice
1⁄2 oz Agave syrup (light)
2 oz Champagne
1 twst Lime peel (as garnish)
Instructions

Shake all but Champagne and zest, strain to flute, top with Champagne, garnish.

YieldsDrink
Year
2019
Authenticity
Unknown
Creator
Leandro DiMonriva
Source reference

https://www.youtube.com/watch?v=1LQz1J2cqyA

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Jersey Kilt

1 oz Apple brandy, Lairds Bonded
1 oz Islay Scotch, Laphroaig
2 ds Peychaud's Bitters
Instructions

Stir, serve on the rocks in an old fashioned glass.

Notes

The recipe published on Laird's website doesn't specify the Scotch brand, but patrons of Pegu Club report that a smoky Islay Single Malt (Laphroaig) was typically used in this cocktail.

History

Published on the Laird's website courtesy of Audrey Saunders of Pegu Club. Saunders attributes the cocktail to bartender Phil Ward.

YieldsDrink
Authenticity
Unknown
Creator
Phil Ward, Pegu Club, New York, NY (USA)
Source reference

https://lairdandcompany.com/recipes/jersey-kilt/

Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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Pumpkin Daiquiri

1 1⁄2 oz Light rum
3⁄4 oz Pumpkin liqueur
1⁄4 oz Dry vermouth
1⁄2 oz Lemon juice
1 spl Allspice Dram
1 ds Bitters, Angostura
Instructions

Shake, strain, up.

Notes

Homemade pumpkin liqueur using the Marcia Simmons's recipe from Serious Eats: https://www.seriouseats.com/diy-pumpkin-liqueur-recipe

YieldsDrink
Year
2014
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
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You're a Fine Girl

1 1⁄2 oz Red wine
3⁄4 oz Brandy
3⁄4 oz Rye (high proof)
1 oz Pineapple juice
1⁄2 oz Lemon juice
1⁄2 oz Orange juice
1⁄4 oz Falernum
1⁄4 oz Orgeat
1⁄4 oz Maple syrup
3 ds Bitters, Angostura
1 pn Nutmeg (freshly grated, for garnish)
1 sli Lemon (wheel, for garnish)
2 lf Pineapple (for garnish)
Instructions

Whip shake with a handful of crushed/pebble ice and dump into a chilled snifter. Fill with crushed/pebble ice. Garnish with grated nutmeg, a lemon wheel, and pineapple fronds and serve with a straw.

Notes

"They say, 'Brandy, fetch another round.'
She serves them whiskey and wine."

History

I had the kind of dumb idea to make a tiki drink inspired by "Brandy (You're a Fine Girl)" by Looking Glass. I am not aware of another tiki drink that has red wine as the main ingredient, but it works surprisingly well. With its emphasis on red wine, citrus, and spice, the drink almost tastes like a tropical mulled wine.

Picture of You're a Fine Girl
YieldsDrink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Works well. Was out of OJ, used 1/4 triple sec instead. Makes me want to play around with the template, different spirits. Would lean more into the spice—maybe additional bitters, falernum, or 1/4 oz allspice dram, drop the Orgeat if needed to balance.
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