Holy, Fig and Rye

1 1⁄2 oz Rye
1 1⁄2 oz Amaro (Della Sacra)
3⁄4 oz Fig syrup
Instructions

Combine with ice. Shake. Strain. Coupe.

Notes

To make fig demerara syrup heat 1 cup demerara sugar with 1 cup water until dissolved. Add cut up dried figs. Let sit 1/2 hour. Strain.

History

Inspired by a first taste of Amaro Della Sacra.

Yields Drink
Year
2022
Authenticity
Your original creation
Creator
Tom Marrion
Curator rating
Not yet rated
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Celebrate Rhubarb

1 1⁄2 oz Gin
3⁄4 oz Zucca
3⁄4 oz Rhubarb syrup
3⁄4 oz Lime juice
Instructions

Combine with ice. Shake. Strain. Coupe.

Notes

To make rhubarb simple syrup heat 1 cup sugar in 1 cup water until dissolved. Add cut up rhubarb. Cook 5 minutes. Let sit 1/2 hour. Strain.

Yields Drink
Year
2022
Authenticity
Your original creation
Creator
Tom Marrion
Curator rating
Not yet rated
Average rating
Not yet rated
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Blue and Yellow

1 1⁄2 oz Gin
3⁄4 oz Elderflower liqueur
3⁄4 oz Blueberry syrup
3⁄4 oz Lemon juice
Instructions

Combine with ice. Shake. Strain. Coupe.

Notes

To make blueberry simple syrup combine 1 cup sugar, a handful of fresh blueberries and one squeeze of lemon juice in 1 cup water. Simmer 10 minutes. Let cool 15 minutes. Strain.

History

Inspired by local blueberry patches.

Yields Drink
Year
2022
Authenticity
Your original creation
Creator
Tom Marrion
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Spring Pleasure — Gin, Rhubarb liqueur, Elderflower liqueur, Lime juice
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Trash Polka

1 oz Fernet Branca
1 oz Campari
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Maraschino Liqueur
4 ds Peychaud's Bitters
1 rinse Absinthe (as glass rinse)
1 twst Lemon peel (expressed and discarded)
Instructions

Stir with ice, strain into a double old fashioned glass pre-rinsed with absinthe, and garnish with lemon oil from a twist.

History

I began with the concept of a Ferrari (the Fernet Branca-Campari duo) crossed with a Red Hook, and I felt that it needed additional flavors. With Maraschino in the mix, it made me think of an Improved Cocktail, so I thought absinthe, and that flowed into doing a Sazerac treatment along with the addition of Peychaud's Bitters and lemon oil. The end result was akin something between the Diamonds & Spades as a Ferrari Sazerac and the Tin City Sazerac as a mashup of Red Hook and a Cognac Sazerac. For a name, I dubbed this one Trash Polka after the tattoo style that originated in Germany that combines motifs using black and red ink.

Yields Drink
Year
2022
Authenticity
Your original creation
Creator
Frederic Yarm, Drink, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2022/07/trash-polka.html

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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Zachary Pearson commented on 7/26/2022:

Fred,

I can almost make this - do you think Dopo Teatro would be a decent sub for Punt e Mes? Thanks, Zachary

yarm commented on 7/28/2022:

No clue. Would you use it in a Red Hook with good success?

Plain Sailing

3⁄4 oz Gin, Plymouth
3⁄4 oz Bianco Vermouth
3⁄4 oz Manzanilla sherry
1⁄2 oz Sloe gin
1⁄4 oz Cane syrup, Petite Canne
2 ds Salt Solution
1 rinse Absinthe
1 twst Lemon peel (expressed and discarded)
Instructions

Rinse Nick & Nora. Stir and strain into prepared glass. Express and discard lemon peel.

Notes

Comoz Vermouth Blanc and Bodegas Yuste Aurora are preferred brands.

Yields Drink
Authenticity
Authentic recipe
Creator
Paige Walwyn, Chicago, Illinois (USA)
Source reference

https://punchdrink.com/recipes/plain-sailing/

Curator rating
Not yet rated
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Lord Byron

1 1⁄2 oz Gin
1 oz Mastika
3⁄4 oz Lime juice
1 lf Mint (as garnish)
Instructions

Shake; strain; up; garnish.

Notes

I used Skinos Mastiha and Beefeater.

Picture of Lord Byron
Craig Eliason
Yields Drink
Year
2022
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Source reference

https://en.wikipedia.org/wiki/Lord_Byron#Ottoman_Greece

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Shawn C commented on 5/19/2023:

Great name. This is a well balanced cocktail, with the lime proportion being a good match for the richness of the Skinos Mastiha. The virtue of this elegantly simple drink is that the mild, warm piney resin flavor come through as the central flavor.

Spruce Goose v2

1 1⁄2 oz Gin
3⁄4 oz Orgeat
3⁄4 oz Lemon juice
1⁄2 oz Amontillado Sherry
3 sli Cucumber
3 ds Absinthe
1 sli Cucumber (ribbon, as garnish)
Instructions

Muddle cucumber, add rest of the ingredients and shake with ice then strain into stemmed beer glass over crushed ice. Garnish with a cucumber ribbon.

Yields Drink
Year
2019
Authenticity
Authentic recipe
Creator
Trevor Easter. The Snug. Sacramento
Source reference

https://imbibemagazine.com/recipe/spruce-goose-from-the-snug/

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Cuevas

2 oz Jamaican rum, Appleton 12 (or other blended aged rum)
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Tawny port (Taylor Fladgate 20)
1⁄4 oz Cinnamon syrup, B.G. Reynolds
6 dr Bitters, Bittermens 'Elemakule Tiki
1 Maraschino cherry (as garnish)
Instructions

Stir and strain, coupe, cherry garnish.

Notes

Balanced bitterness. Smooth and appropriately sweet (to my taste). The cinnamon and caramelized grape taste of the port come through at different times.

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Dane Barca, Smuggler's Cove
Source reference

Smuggler's Cove, pg 118

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Wind 'Em Up

1 1⁄2 oz Moonshine (home-made)
1 oz Cassis
3⁄4 oz Nocino
1⁄2 oz Lavender syrup
3 ds Cranberry bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

History

Watching the WWII movie, "They Were Expendable" about PT boats and such.

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