Recent comments

  • Reply to: The Dark Souls of Beverages   by   6 months 5 days ago

    A+ name. Hope I one day git gud enough to drink it. 

  • Reply to: Rebannack   by   6 months 5 days ago

    So it turns out that there are a couple versions of this drink floating around the internet, including a Youtube video of Chris Hannah making the drink. I have curated this one to conform with the cited link and added a link to the Rye/Averna/Creole Shrubb version as well. Thanks,  Zachary

  • Reply to: The Dark Souls of Beverages   by   6 months 5 days ago

    Similar in concept to my Bernet Frankenstein.

  • Reply to: Italian Toolbag   by   6 months 1 week ago

    Sweet, but interesting with effectively no base spirit.

  • Reply to: Millionaire   by   6 months 1 week ago

    Replying to the undated/uncredited note from another user: you can either make two or eye-ball a half eggwhite or measure out a tablespoon (as a large egg white is about 1 oz).

  • Reply to: Tender Nob   by   6 months 1 week ago

    Tenderloin and Nob Hill are adjacent neighborhoods in SF, the latter being affluent and the former being considerably less so. "Tender Nob" refers to the area between the two. The cocktail creator is based in SF and this uses both "affluent" cognac and "less affluent" Wild Turkey.

    The double entendre is likely lost on nobody, but this is hardly "vulgar for vulgarity's sake".

  • Reply to: Tender Nob   by   6 months 1 week ago

    Renamed from Tender Knob to match source reference. Seems like a vulgar name, however.

  • Reply to: Violetta thyme   by   6 months 1 week ago

    One of my favourite cocktails on this site. Halved the maraschino as it was plenty sweet already with the st germain. Subbed with plum bitters and sprig of lavender as I didn't have any thyme.

  • Reply to: Bitter Blossom   by   6 months 1 week ago

    In 2013, the only readily available Templeton Rye was their 4 year old, which is light in body and somewhat sweet in taste. Your dissatisfaction with the outcome of your drink was, I suspect, the fault of the rye used, not the recipe. If you use Templeton Rye 6 year old (which came out in 2015 or 2016), you'll be much more satisfied with the resultant cocktail. In short, it will likely be what you were expecting from the recipe.

  • Reply to: Dickens Flip   by   6 months 1 week ago

    Curated slightly to specify Angostura bitters.

  • Reply to: Speaking in Tongues   by   6 months 2 weeks ago

    Abano has a fairly unique black pepper flavor. I think you could sub something like Averna or even Cynar, but it will be a different drink.



  • Reply to: The Last Mechanical Art   by   6 months 2 weeks ago

    This fires on all cylinders for me--a great mix of smokey, sweet, bitter, and spirit-y.  The orange peel garnish adds a great sensation on the nose that combines well with the actual drinking.

  • Reply to: Speaking in Tongues   by   6 months 2 weeks ago

    I am interested to try but don't have (and can't find) Amaro Abano.  Any substitutions recommended? I have other Amaris


  • Reply to: Blood & Famine   by   6 months 2 weeks ago

    <br />
    Remarkably similar in taste to "Blood & Sand." I was surprised given Blood & Sand has scotch as its base liquor, while Blood and Famine uses Bushmill's Irish whiskey for its base liquor (I chose Black Bush because of its strong, sturdy body notes). I also used Dolin Rouge for Blood and Sands' sweet vermouth. Black Bush manages to make its presence known over the other ingredients, that are also in Blood & Sand, which explains why both taste somewhat similar. The Blood & Sand is somewhat sweeter, as I used Dewar's scotch (a pleasant, light in body, blended scotch). In short, if you like one, you'll like the other. I rated Blood & Famine at 4.0.</p>

  • Reply to: Highlander Cocktail   by   6 months 2 weeks ago

    Merged with the Monaco Friar, which has 3 dashes of Ango.

  • Reply to: Midnight Marauder   by   6 months 2 weeks ago

    Same name is used for a different semi-popular amaro cocktail. Attribution seems to be Pouring Ribbons, 2013:

    • 1 oz cynar
    • 1 oz mezcal
    • 1 oz bonal
    • 1 dash mole biters

    Stir, strain, no garnish.


  • Reply to: Caribbean Coffee Crush   by   6 months 2 weeks ago

    The posted link is dead, but Wayback Machine to the rescue.

    • 1 C Cane Sugar
    • 1/2 C Brewed Coffee
    • 1/2 C Stout

    Combine over medium heat until sugar dissolves.

  • Reply to: Grapefruit And Smoke   by   6 months 2 weeks ago

    It's meant to be two drinks, but there's a handy resizing tool in the corner... Thanks,  Zachary

  • Reply to: Churchgoer   by   6 months 2 weeks ago

    Lovely! and so much more palatable than the classic dry martini. Didn't have Genever but subbed St Georges Dry Rye gin which has a not entirely dissimilar flavour profile, a little more botanical and a little less yeasty/ bread-like as genever but the combination of all the ingredients strangely highlights the bready tone. Makes a beautiful pale gold drink. 

  • Reply to: Grapefruit And Smoke   by   6 months 2 weeks ago

    8.25 ounces is a big drink...I halved it. Grapefruit and Aperol play real well with the mezcal (I used Vida). A saline solution could be fun to play with in this. I'd double strain next time.

  • Reply to: Caribbean Coffee Crush   by   6 months 3 weeks ago

    A user asks: Is there a recipe for the coffee-stout syrup, and how long will it last in the refrigerator? Thanks,  Zachary

  • Reply to: Time Release   by   6 months 3 weeks ago

    Edited. Thanks. 

  • Reply to: Time Release   by   6 months 3 weeks ago

    Source calls for a dry gin, rather than juniper forward. I made this with botanist, which is likely too much juniper. Might make again with something a bit more subtle.

  • Reply to: Coffee Warmer   by   6 months 3 weeks ago

    So here it is, a dreary, snowy Michigan afternoon--just me and my coffee. So I decided to see what KindredCocktails had for a cup of coffee. And I stumbled upon "Coffee Warmer" with one rating of 4. In the words of Donald Trump during his campaign, "What the hell, you've got nothing to lose." So I decided to try what looked to be a promising recipe.

    SOME NOTES before I give you my thoughts on "Coffee Warmer:" (1) I had no brandy, so I used Hennessy Very Special cognac; (2) for the coffee liqueur, I used Tia Maria (one of the best coffee liqueurs on the market, I believe); and (3) I discovered 3 dashes (not 3 drops) are needed for Bittermens Xocolatl Mole Bitters to shine in this libation (actually, four dashes may prove to be better, but that's another story).

    THE RESULT: Not bad. Not good, but not bad. I rate it as 3.5. The flavors were well balanced, with one not competing with the other. I was pleasantly surprised by this, because I thought the Allspice Dram might overwhelm the bitters, but by using 3 dashes the bitters came through nicely.

    In summary, I thoroughly enjoyed this cup of coffee! The truth be told, had I known I was going to make and rate this libation, I would have used a bolder, richer, more flavorful coffee. Tomorrow morning I'm going to do just that, and I'll give you the outcome. How this drink is rated definitely depends on the quality of the coffe. It should be freshly made, not have a burnt flavor from sitting on the burner for more than 10 minutes, and it should be a bold and flavorful coffee. That lets out Folgers, Maxwell, and many others. Making the coffee using a French Press will also produce a better coffee.

    Following the guidelines I laid down, the resulting cup of "Coffee Warmer" should be rated somewhere between 4 and 5. The recipe is that good! For those seeking a nice cup of hot coffee and don't have to drive and/or go to work, I definitely recommend "Coffee Warmer." Personally, I'd have two cups, not one. And You?

    P.S. I did not add 0.5 oz ground coffee. If a high-quality bold and flavorful coffee is used and made properly, addtional ground coffee will not be needed. Adding ground coffee will make the already made coffee stronger, but now you've got coffee grounds to filter out. Moreover, extra coffee grounds should not be needed if you use high quality coffee liqueur. Kahlua is often used as a coffee liqueur, but it has less coffee flavor than Tia Maria. Why is that? Read Kahlua's label, and you'll see that Kahlua is a mixture of rum and coffee liqueur. Tia Maria, however, is pure coffee liqueur. Take a taste test, and you'll taste the difference.

  • Reply to: Black Negroni   by   6 months 3 weeks ago

    I really like these black variations of cocktails. The Black Manhattan is a personal favorite. The one change I would make to this recipe is that I'd halve the amount of Averna used, as it's such a potent liquor. The Hanky Panky for example only uses a barspoon of Averna, and it's not overpowered there. I'd say about 2 cl (About 1/2 oz for you Americans) is perfect for this cocktail.