Rick-Belk-Kenn

1 1⁄2 oz Whiskey, Hakushu 12
3⁄4 oz Citron liqueur, Sukkah Hill Etrog
3⁄4 oz Aromatized wine, Lillet Blanc
1⁄2 oz Saffron tincture
1⁄4 oz Orange flower water
3 ds Lemon bitters
Instructions

1. Pour a dash of Absinthe into a frozen coupe glass, swirl it all around, and return the glass to the freezer.
2 Shake ingredients with ice and strain into the frozen coupe glass.

History

NOV 1975: to the Navy men who were there and saw it happen.

YieldsDrink
Year
2021
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Alchemist — Scotch, Aromatized wine, Orange liqueur, Orange bitters, Lemon peel
  • Bombay Cocktail — Brandy, Sweet vermouth, Dry vermouth, Curaçao, Orange bitters, Absinthe, Lemon zest
  • Viale alla Cannella — Bourbon, Byrrh, Becherovka, Luxardo Bitter Bianco, Cinnamon stick
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SeabeeINtheSAND

1 1⁄2 oz Gin (Few "Breakfast Gin")
3⁄4 oz Grapefruit liqueur, Giffard
1⁄2 oz Cherry Liqueur, Luxardo
1⁄2 oz Saffron tincture
3 ds Lemon bitters
Instructions

Shake all ingredients with ice and strain into a frozen coupe glass.

Notes

The liquid saffron imparts a stunningly deep orange color.

History

With thoughts of Navy Seabees sitting on the beach at NAS Pt Mugu, CA.

YieldsDrink
Year
2021
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Troisième Rail — Gin, Calvados, Elderflower liqueur, Lemon Tree Bitters, Meyer lemon juice, Meyer lemon
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  • Wytches' Brew — Gin, Limoncello, Calvados, Fernet Branca, Absinthe
  • Genevering — Genever, Pineau des Charentes, Orange juice, Hazelnut orgeat
  • Last Colony — Gin, Herbal liqueur, Maraschino Liqueur, PInk grapefruit juice

Coffee Continental

1 oz Coffee liqueur, Mr. Black
1 oz Dark rum (recommends diplomatica reserva exclusiva)
1⁄2 oz Orange Curaçao (recommended Grand Marnier)
1⁄4 oz Falernum, Velvet Falernum
Instructions

Shake and strain over a single rock in a OF glass

Notes

From the Mr. Black / Steve the Bartender Coffee Cocktail Challenge , creator not named

YieldsDrink
Authenticity
Unknown
Source reference

https://coffeecocktail.com.au/recipes/coffee-continental/#

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Good but quite sweet as written. Careful with a sweeter coffee liqueur. I made with Pierre Ferrand Orange Curacao as initial recipe called for Grand Marnier but might be better with Cointreau as it would be a little more drying.
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As noted, too sweet as written. Added three dashes of Angostura bitters and it cut the sweetness enough for me to really enjoy it.

Academy Blues

1 1⁄2 oz Gin, Bombay (Bombay Bramble)
1 oz Grapefruit liqueur, Giffard
1⁄2 oz Amaro (Monte)
1⁄2 oz Pomegranate juice
3 ds Aztec Chocolate bitters
6 Raspberry
Instructions

1. Muddle several raspberries in the shaker.
2. Add all ingredients to the shaker, shake very vigorously with ice, strain into a frozen coupe glass.
3. Garnish with a light dusting of chia seeds.

History

In memory of a Naval Academy graduate.

YieldsDrink
Year
2021
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Xantès Cocktail — Raspberry liqueur, Gin, Triple sec, Sweet vermouth

Norwegian Plum

1 1⁄3 oz Aquavit, Linie
1⁄2 oz Bitters, Fee Brothers Plum
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup (1:1)
Instructions

Shake all ingredients with ice, double strain into a nick & nora glass, garnish with a fresh mint sprig.

History

First time using an aquavit and I thought it would pair well with plum bitters.

The name speaks for itself and it is aligned with other aquavit cocktails opting for a Norway-based prefix in their name.

Picture of Norwegian Plum
YieldsDrink
Year
2021
Authenticity
Your original creation
Creator
Myself
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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  • Deli Counter Sour — Aquavit, Gammel Dansk, Lemon juice, Simple syrup
  • The Good Life — Aquavit, Ginger liqueur, Orange bitters, Lime juice, Demerara syrup, Orange peel
  • Nordic Summer — Aquavit, Aperol, Lime juice, Lemon peel
  • The Kung Fu — Aquavit, Aperol, Lime juice, Orgeat
  • The Good Life (2) — Aquavit, Ginger liqueur, Orange bitters, Lime juice, Egg white, Demerara syrup

In the Stacks

1 oz Scotch
1 oz Sherry, Lustau East India Solera (See notes below for substitution)
3⁄4 oz Cynar
1⁄4 oz Apricot liqueur
2 ds Bitters, Angostura
2 ds Bitters, Bittermens Xocolatl Mole
1 twst Orange peel (As garnish)
Instructions

Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.

Notes

When I made this for a guest at Drink a few days ago, a 1/2 oz each Palo Cortado (sub Oloroso or Amontillado) + 1/2 oz sweet vermouth worked well in a pinch.

History

For Sherry Week 2021, I decided to riff on the Library Card that I had created a few years ago. I originally crafted this variation with Amontillado sherry, but that first pass was too stark, so I swapped in Lustau's cream sherry, East India Solera, with better success (see the notes for the modification I made for a guest at Drink this past week).

YieldsDrink
Year
2021
Authenticity
Your original creation
Creator
Frederic Yarm, Drink, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2021/11/in-stacks.html

Curator rating
Not yet rated
Average rating
5 stars
(6 ratings)
From other users
  • Did the suggested vermouth swap with amantillado. This is nice! Mole and apricot play nicely together.
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  • The Doe's Path — Rye, Dry vermouth, Cynar, Bénédictine, Rosemary
  • Teenage Riot — Rye, Cynar, Dry vermouth, Amontillado Sherry, Orange bitters, Lemon peel

Distinguished and different but easy going for a non scotch drinker. I see apricot in so many bourbon-driven cocktails. Nice to see the switch.

King of Barbados

2 oz Rum (Barbados rum such as Mount Gay)
1⁄2 oz Calvados
1⁄4 oz Allspice Dram, St. Elizabeth
3⁄4 oz Lemon juice
3⁄4 oz Honey syrup (1:1 - see below)
1 sli Lemon (dehydrated or fresh, as garnish)
Instructions

Shake, strain, coupe, garnish.

Notes

Really nice fall rum sour.

Honey Syrup: Equal parts honey and warm water. Stir until dissolved.

YieldsDrink
Year
2021
Authenticity
Authentic recipe
Creator
Stefan Huebner, Dot Dot Dot, Charlotte, North Carolina (USA)
Source reference

https://imbibemagazine.com/recipe/king-of-barbados-a-rum-cocktail-for-f…

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • I subbed applejack for calvados and it was good.
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  • Top Notch Volcano — Jamaican rum, Maraschino Liqueur, Lime juice, Pineapple juice, Demerara syrup, Passion fruit puree
  • Peg Leg — Rum, Grapefruit bitters, Lime juice, Simple syrup, Demerara syrup, Grapefruit peel
  • Banana Daiquiri No. 2 — Jamaican rum, Crème de Banane, Scotch, Lime juice, Ginger syrup, Lime

Stormy Weather

1 1⁄4 oz Japanese Whisky, Suntory Toki blended
1⁄4 oz Rock & rye, Mr. Katz's Rock & Rye
1⁄4 oz Lemon vodka (Belvedere Organic Infusions Lemon & Basil)
1 oz Verjus
1⁄4 oz Cane syrup
1⁄2 oz Iced Tea
6 dr Bitters, Bittermens 'Elemakule Tiki
2 oz Club soda
1 twst Lemon peel (as garnish)
1 Candied ginger (as garnish)
Instructions

Build everything but soda, and pour over club soda and four Kold-Draft cubes or equivalent in a Collins glass. Express and insert lemon twist, and garnish with candied ginger.

Notes

The Toki + tiki bitters + tea + Katz's creates a ginger flavor.

YieldsDrink
Year
2021
Authenticity
Unknown
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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  • The Renegade — Scotch, Peychaud's Bitters, Club soda, Cranberry shrub, Orange peel, Brown sugar
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Clarified Wythe Russian

1 dr Orange flower water
3 dr Coffee liqueur, Mr. Black (see note)
3 dr Chocolate bitters, Bittermens Xocolatl Mole (see note)
1 1⁄4 oz Vodka (optional: coconut oil-washed)
1⁄4 oz Rum, Flor de Caña Extra Dry
3⁄4 oz Honey Liqueur (see note)
1⁄4 oz Bénédictine
1 ds Cane syrup (for texture)
1 twst Lemon peel (expressed and discarded)
Instructions

Stir (or batch ahead of time and pour, with about 1 oz of batched dilution per drink), serve on ice, express and discard twist.

Notes

1. Mods, can we create a cream liqueur category, and list Wild-Arbor Clear as an example?

2. We combine equal parts of the coffee liqueur and the Bittermens bitters into a house "coffee-mole bitters" for this drink. We then put this in an atomizer and spray it over the surface of the drink for added coffee aroma.

History

I've enjoyed serving clarified White Russians (and Pina Coladas, etc) using milk clarification in various programs. The Wild-Arbor is fun because it saves the step while tasting creamy/chocolate-y on its own. (While dairy-free, it's not vegan--honey is the sweetener, as it is for Benedictine.) This version's easy to build a la minute or batch ahead of time.

YieldsDrink
Year
2021
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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  • St. Lucian — Dark rum, Orange liqueur, Averna, Chocolate bitters, Cinnamon syrup

Marie Byrd Cocktail (2021)

1 1⁄4 oz Dry vermouth, Dolin
1⁄2 oz Gin, St. George Terroir
1⁄2 oz Gin, Plymouth (or other fairly neutral, friendly gin)
1⁄4 oz Herbal liqueur, Yellow Chartreuse
2 ds Salt Solution (4:1 water:kosher salt)
1 twst Lemon peel (expressed and discarded)
Instructions

Stir, strain, serve up in a coupe, express and discard twist.

Notes

The drink is built around St. George Terroir's affinity for yellow Chartreuse, and that gin isn't really substitutable here--it tastes like an enchanted forest.

History

Martinified Alaska variation.

YieldsDrink
Year
2021
Authenticity
Your original creation
Creator
Rafa García Febles, NYC
Curator rating
Not yet rated
Average rating
Not yet rated
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