Via wikipedia: "The Aviation is a classic cocktail made with gin, maraschino liqueur, crème de violette, and lemon juice. Some recipes omit the crème de violette. It is served straight up, in a cocktail glass."

4.5 cl gin
1.5 cl lemon juice
1.5 cl maraschino liqueur

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Port Cocktails


2 oz ruby port
1 oz scotch
1 oz black walnut liqueur (we used the Dancing Pine)
3 dashes blackstrap bitters

Assemble in the glass. Add ice, Serve!

2 oz tawny port
2 oz rye
1/4 oz honey
3 dashes of Boker’s bitters (we used Jamie Boudreau’s from Canon)

Stir all ingredients with ice. Strain into a glass. Garnish with a brandied cherry.

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Lion Paw

The Lion's Paw is a combination of the Lion's Tail and a dark-and-stormy;

2 parts rum
2 parts ginger beer
1 dash angostura bitters
3 dashes Pimento Dram
Juice of 1 lime

Lion's Paw
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Satan's Circus

2 ounces rye whiskey
3/4 ounce Heering Cherry Liqueur
3/4 ounce Chile-Infused Aperol (see below)
3/4 ounce fresh lemon juice

Shake with ice until outside of shaker is frosty, about 30 seconds. Strain into a coupe glass.

Via Read More

For the chile-infused aperol, combine 6 ounces Aperol and 1 halved small red Thai bird chile (including stem and seeds) in a glass and let stand 10 minutes. Taste mixture; let stand 5 minutes longer for more heat, if desired. Strain through a fine-mesh sieve into a small jar.

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Glazed Pear

From, yet another way to use Poire William, this time with balsamic syrup:

1 oz Poire William eau-de-vie
1 oz cachaça (I might sub in a darker rum here?)
1/2 oz balsamic syrup (Make it from scratch with her recipe here:, or buy it at a gourmet grocery store)
1/2 oz Cointreau
1/2 oz fresh-squeezed lime juice
dash of orange bitters
club soda

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The Ibsen

Copied and tweaked from


Chunks of ice from an ice-house. 5 pound chunk will be perfect

Poire Williams

Krogstad Aquavit from Portland, Oregon

Fresh Thyme and mint in a cheesecloth bag

Crushed Blackberries and Raspberries

Bitter End Moroccan Bitters

Seltzer Water


A couple days before making this cocktail place a cheesecloth bag of mint and thyme inside a bottle of Aquavit and set into the fridge.

Cocktail Preparation:

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Brandy Crusta.
(Use Small bar-glass.)
Take 3 or 4 dashes of gum syrup.
1 dash of Boker's bitters.
1 wine-glass of brandy.
2 dashes of Curacoa.
1 dash lemon juice.

Before mixing the above ingredients, prepare a cocktail

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Fir Coat: Cocktails with Pine Trees

I finally got my hands on a Douglas Fir Eau-de-vie from Oregon's Clear Creek Distillery. I've been lusting after this since Adam Bernbach over at Proof managed to craft a cocktail for me that followed my directions (so botanical it tastes like a pine tree) but still tasted good. Now I have to start re-creating that concoction.

Resin the Bar
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Orange Spritzer

1 fresh orange slice
1/2 honey syrup (mix equal parts honey and hot water)
2 dashes orange bitters
1 oz lillet
4 oz dry prosecco, chilled

In a shaker, muddle the orange slice, bitters, and honey syrup. Add Lillet and stir. Fill shaker with ice and shake vigorously. Strain into a chilled champaign flute and slowly add the prosecco. Garnish with orange twist.

From Tiny Bubbles via

Orange Spritz
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