Diablo Azul
This cocktail was created by Bob McCoy of Eastern Standard in Boston.
Diablo Azul
- 3/4 oz Siembra Azul Blanco Tequila
- 3/4 oz Lime Juice
- 3/4 oz Yellow Chartreuse
- 3/4 oz Cointreau
- Dash Grapefruit Bitters
Shake and serve up with no garnish.

This cocktail was created by Bob McCoy of Eastern Standard in Boston.
Diablo Azul
Shake and serve up with no garnish.
South of North
Created by Brian Miller of Death & Co. in NYC, the South of North is crisp, fruity, and positively habit-forming.
Shake all ingredients aside from the Champagne. Strain into a Collins glass filled with ice cubes. Top with Champagne.
The Drinksnob created the Tea Killer Mockingbird for Mixology Monday 45:
Tea Killer Mockingbird
Coat a cocktail glass with the bitters, discarding any extra. In a shaker, combine remaining ingredients with ice and shake well yes, shake for at least 30 seconds. Strain through a fine mesh into the coated glass, garnish with a flamed orange peel.
via MxMo XLV: Tea and the Tea Killer Mockingbird « liquor is quicker.
Created by Misty Kalkofen of Drink in Boston.
Ingredients:
Stir ingredients with ice. Strain into a chilled cocktail glass. Garnish with grapefruit oil.
via The Guadalajara Cocktail Recipe – Mixed Drink Recipe for The Guadalajara Cocktail by Misty Kalkofen.
Vidiot used Bitters in his June, 15 2009 Mixology Monday submission…
Litigious Bastard

The Loop Tonic – Phil Ward, Mayahuel, NYC
2 oz Heradura Silver
1 oz Dolin Dry Vermouth
3/4 oz freshly squeezed lime juice
1/2 oz simple syrup
1/2 oz green Chartreuse
Dash of The Bitter Truth Celery Bitters
One celery stalk
Shake and strain into an ice-cube filled highball glass. Garnish with a celery stalk.
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