Japanese Slipper

1 oz Melon liqueur, Midori
1 oz Lemon juice
1 oz Triple sec, Cointreau
1 Maraschino cherry (as garnish)
Instructions

Shake; martini glass; garnish with cherry

Yields Drink
Year
1984
Authenticity
Authentic recipe
Creator
Jean-Paul Bourguignon, Mietta, Melbourne
Source reference

https://punchdrink.com/articles/japanese-slipper-midori-cocktail-well-w… and https://punchdrink.com/recipes/japanese-slipper/

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Midori is underrated. As is in this drink.
Similar cocktails
No similar cocktails found.

Baltic Black Negroni

1 oz Aquavit, Ahus Akvavit
1 oz Black Balsams (Original Riga Black Balsam)
1 oz Mirto (Tremontis Mirto di Sardegna)
2 ds Orange bitters, Regans' orange bitters
1 twst Orange peel
Instructions

Stir ingredients with ice, strain into Nick & Nora or other cocktail glass. Express orange peel over drink.

Notes

This is a very dark riff on the Negroni. Aquavit is playing the part of gin, Black Balsam provides the bitter backbone, and the Mirto is a somewhat herbal berry liqueur replacement for a full bodied vermouth such as Carpano Antica.

History

I have become a fan of Mirto in various concoctions of my own. Riga Black Balsam has been trickier to find mates for, but I recently realized that Mirto could stand up to the earthy/clay bitterness of the Black Balsam and play off of one of its components. Mirto is a myrtle berry liqueur, while one of Black Balsam's key ingredients is "golden withy", better known as bog myrtle--I assume the golden refers to the buds/flowers.

I considered gin or aquavit for a Negroni style equal parts cocktail, and chose Ahus Akvavit as it has a milder, lighter herbal profile than something like Linie. (I also tried Ransom Old Tom Gin but there was too much going on in the way of aromatics.) Since Riga and Stockholm (Ahus) are both along the Baltic Sea and the color of the cocktails is a very dark, nearly fully opaque brown, I decided to dub the libation a Baltic Black Negroni. (The Sardinian mirto is the tie back to Italy.)

The orange twist and orange bitters round out the flavor by accentuating the Seville orange essence in the Ahus.

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Shawn C, home, Fresno, California
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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Mayor Rock

1 oz Mezcal, Del Maguey (espadin)
1 oz Apple brandy (bonded)
1 t Agave syrup
2 ds Bitters, Angostura
1 ds Orange bitters
1 twst Orange peel (as garnish)
Instructions

Build ingredients together in a rocks glass. Add ice and stir until chilled. Garnish with an orange peel.

Yields Drink
Authenticity
Authentic recipe
Creator
Ricky Gomez, Riffle, Portland, OR
Source reference

Mezcal by Emma Janzen (book)

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Social Animal

2 oz Bourbon
1⁄2 oz Crème de Banane, Tempus Fugit
1 bsp Walnut Liqueur
2 ds Bitters, Angostura
1 twst Lemon peel (as garnish)
Instructions

Add the bitters, walnut liqueur, crème de banane and bourbon to a rocks glass with fresh ice. Stir to combine, then garnish.

Picture of Social Animal
Shannon Patrick ©
Yields Drink
Year
2020
Authenticity
Authentic recipe
Creator
Tony Roehr, Raised by Wolves, San Diego, CA
Source reference

https://imbibemagazine.com/recipe/social-animal-from-raised-by-wolves/

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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  • The Black Pearl — Bourbon, Virgin Islands Rum, Bitters, Rich demerara syrup 2:1
  • Cooper Brothers Cocktail — Bourbon, Elderflower liqueur, Ginger liqueur, Orange peel
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Douglas Fir Rhubarb Negroni

1 oz Gin, St. George Terroir
1 oz Campari
1 oz Amaro, Cappelletti Sfumato Rabarbaro
Instructions

Mix ingredients
Add ice and stir until chilled
Strain into glass with large ice cube

Notes

St. George Terroir is a great gin made with Douglas Fir, which gives it an very unique flavor profile. I'm a big fan of the Montenegroni, and an employee at the Austin Shaker recently recommended subbing Cappelletti Sfumato Rabarbaro for Amaro Montenegro. With normal gin, I found this recipe to be just alright, but the strong Douglas Fir notes in the St. George Terroir plus the Rhubarb liqueur turned into something much more than the sum of its parts, in my opinion. Deliciously bitter in a special way, like eating a rhubarb pie while chewing on a Douglas Fir branch.

Yields Drink
Year
2023
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
From other users
  • Very nice. Though I prefer it with 1 1/4 oz Terroir--more bracing and memorable that way.
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  • Negroni dell'Erborista — Gin, Amaro dell'Erborista, Campari, Sweet vermouth, Bitters, Grapefruit peel
  • Black Negroni — Gin, Averna, Campari, Bitters, Orange bitters
  • The Basco — Gin, Campari, Fernet Branca, Orange bitters
  • Tax the Daisy — Gin, Ramazzotti, Apricot liqueur, Bitters, Orange bitters, Orange peel, Lemon peel
Mixin In Ansley commented on 3/02/2023:

Delicious and inspired. I love Terroir and this does it justice without any forest kitsch.

Going Asiatic

1 1⁄2 oz Cachaça, Leblon
1 oz Cynar 70
1⁄2 oz Suze
1⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Lime juice
1⁄2 oz Ginger syrup
Instructions

Shake with ice and strain into a frozen coupe glass.

History

Watching the classic tale of WWII SWOboys, "Mr Roberts"

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Tree Trim Part Two

1 1⁄2 oz Gin (Four Pillars Bloody Shiraz Gin)
1 oz Warm spice liqueur, Sukkah Hill Besamim
3⁄4 oz Aperitivo (Martini Rossi 1872 Bitter Aperitivo)
3⁄4 oz Lime juice
1⁄2 oz Ginger syrup
3 ds Lemon bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

History

Lots more tree trimming today on the 60-yr-old ash tree out front.

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Wrongo Starr — Gin, Green Crème de Menthe, Aztec Chocolate bitters, Citron liqueur, Orange juice, Sherry vinegar
  • Blood Sage — Gin, Lime juice, Simple syrup, Egg white, Blood orange, Sage
  • Lin McAdam — Gin, Cherry Liqueur, Ancho Reyes chile liqueur, Cranberry bitters, Lime juice, Sherry vinegar

Sunday Evening

3⁄4 oz Rye, Bulleit
3⁄4 oz Brandy, Camus VS
3⁄4 oz Amaro, dell'Etna
1⁄2 oz Aromatized wine, Cocchi Vermouth di Torino
4 ds Bitters, Angostura
1⁄2 bsp Amer Picon
Instructions

Stir over ice in a mixing glass. Serve in an old fashioned glass with a single rock. Enjoy on a rainy Sunday evening with friends.

Notes

I prefer it heavy on the bitters and serve with the garnish of your choice.

Golden Moon Amer Picon used.

Yields Drink
Year
2023
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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  • Bitter Chocolatier — Rye, Campari, Amaro, Sweet vermouth, Crème de Cacao, Bitters, Orange peel

The Bidwell

1 1⁄2 oz Rye, Rittenhouse
3⁄4 oz Calisaya
3⁄4 oz Sweet vermouth, Carpano Antica Formula
2 ds Orange bitters
1 twst Orange peel
Instructions

Combine ingredients in a mixing glass with ice and stir well. Strain into a rocks glass containing one large ice cube. Rub the orange twist on the rim of the glass and drop it into the drink.

Notes

The bitter orange flavor of the Calisaya is what makes this.

History

Had a bottle of Calisaya and had to come up with a way to use it other than just drinking it.

Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Mike Filigenzi
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Shawn C commented on 1/15/2023:

Okay, but it might benefit from some tweaks depending on one's preferences. I found it sweeter than expected, but with some spicy/bitter heat. The orange bitter essence seemed overly strong--I used Regan's, but the Calisaya has some orange bitter of its own and there is a lot of Calisaya in this, especially with the orange peel expressed and dropped into glass. Subbing Angostura Aromatic or another aromatic bitter might broaden the flavor. Or one might choose to back off on the Calisaya and/or vermouth to ~1/2 oz each and up the rye accordingly (e.g. 2 : 1/2 : 1/2.) I would rate the drink ~2.5 as is, but will bump it to 3 on the assumption that some tweaks would make it rotation worthy.

In all fairness to the originator of this cocktail, I have not had much success with the historical Calisaya recipes either, and am still looking for a compelling one. This recipe has some similarities to the "Good Fellow" from 1914 Straub and 1937 UKBG (50:50 Bourbon/sweet vermouth with dash each of Calisaya and Angostura.)

Tree Trim

1 1⁄2 oz Gin, Tanqueray Malacca
1 oz Limoncello (Luster Lavender Limoncello)
3⁄4 oz Ancho Reyes chile liqueur
1⁄2 oz Lime juice
1 spl Absinthe
1 ? Sugar (Pomegranate rimming sugar)
Instructions

1) Splash some absinthe into a frozen coupe glass and swirl to coat inside and rim.
2) Rim with pomegranate sugar and return to freezer.
3) Shake remaining ingredients with ice and strain into the frozen coupe glass.

History

Getting started on the Tree Trim of the 60-yr-old ash tree.

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Change proportions to 3 oz gin 1 oz lime juice 1/2 oz chili liquer 1/2 oz limocello Skip sugar on rim
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