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RECENT COCKTAILS: OCTOBER 23, 2011
Dark rum, Pimm's No. 1 Cup, Sweet vermouth, Fernet Branca, Peach bitters, Rose water
Vodka, Dry vermouth, Bacon syrup, Hot sauce
Dark rum, Coffee liqueur, Crème de mure, Fernet Branca, Peach bitters
Canadian whisky, Orange juice, Lemon juice, Bacon syrup, Maple syrup
Calvados, Herbal liqueur, Amer Picon
Maraschino Liqueur, Absinthe, Vanilla ice cream, Ice, Milk
Blanco tequila, Pisco, Herbal liqueur, Lime juice, Simple syrup
Rye, Sweet vermouth, Herbal liqueur, Bénédictine
MAY 29, 2011
Rye, Aromatized wine, Maraschino Liqueur, Bitters, Orange juice

A Spontaneous Libation for your Consideration

From the Knowledge Vault

Welcome to the new Kindred Cocktails

We've completely redesigned and rewritten Kindred Cocktails. Cosmetically, we've updated it to modern web standards. You'll find it much easier and more complete on mobile devices. Most every feature has been retained and a few new ones added. Some features have moved to new, more logical places. And inside almost 95% of the code has been updated or rewritten. Explore. Let us know if you find anything that doesn't work as you'd expect.

If you've contributed cocktails, you'll find that our philosophy on submissions has changed. Previously we accepted recipes that weren't in conformance with our Style Guidelines. They were not published, but you could keep them in your cocktail book. All these private cocktails weren't shared, and this ran contrary to our concept of kindred -- a community of like-minded cocktail lovers. So now we accept only three unpublished cocktails at a time. Unpublished cocktails should be improved to meet our style guidelines and re-submitted for publication. Or merged into another existing cocktail. Or even deleted if not of sufficient quality. We hope this change creates a database of high-quality recipes for everyone to enjoy.

To help you keep track of your personal variation on a cocktail's ingredients, each cocktail book entry can have custom ingredients. Use the Paste Recipe button, then customize the ingredients to your liking. When you view the cocktail's page, you can see either your custom ingredients or the official ingredients.

We hope you'll enjoy the new version. Follow us on Twitter and Facebook if you'd like.

- The Kindred Cocktail team

Recent Additions

  • KernvilleClive — Sherry, Sake, Herbal liqueur, Lavender syrup, Orange flower water, Salt
  • Indian Summer Blues — Gin, Soda water, Lime juice, Agave syrup, Rose water, Cardamom
  • Coffee Cobbler — Venezuelan rum, Coffee liqueur, Orange liqueur, Simple syrup, Lemon juice
  • Widow's Kiss (PDT) — Apple brandy, Herbal liqueur, Bénédictine, Bitters, Cherry
  • The Captains Breakfast — Light rum, Pedro Ximénez Sherry, Maraschino Liqueur, Lemon juice, Lemon

Recent Discussion

  • Re Pumpernickel, 22 hours ago yarm commented:

    Definitely before 2015. Sother made this for me at a pop-up event in Boston in 2014: https://cocktailvirgin.blogspot.com/2014/11/pumpernickel.html

    Slightly different there (Bourbon, 3/4 oz Put e Mes, only 2 dash Angostura) when he made it for me. In Sother's book it is the one listed here with rye and 7 dashes etc. but with Amaro Abano instead of Ramazzotti. It's not uncommon for Amor y Amaro drinks to change the amaro identity over time.

  • Re Albiconi, 1 day 17 hours ago signofthefourwinds commented:

    Maybe it is due to using Beefeater, but the ingredients didn't merge for me. Lots of individual flavors of the liquor without a new flavor of the drink as a whole. But I'll try again with non-Juniper forward gin and see if I have the same result.

  • Re Japanese Cocktail, 2 days 12 hours ago mako commented:

    Thanks for handling that!

  • Re Italian Pirate, 2 days 13 hours ago Sperans commented:

    I used 1oz fernet and it turns out perfect if you want a bit more fernet bitternes to counter the sweetness of falernum (I used Bitter Truth’s Golden Falernum)

    10/10

  • Re The Jungle Cat, 3 days 10 hours ago louBD commented:

    Cut back passionfruit to 1/2, added a dash of Boker's bitters, and a teaspoon of maraschino