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Reposado Tequila, Fino sherry, Orange bitters, Lime juice, Agave syrup
SEPTEMBER 22, 2012
Blanco tequila, Herbal liqueur, Lime juice, Agave syrup
SEPTEMBER 21, 2012
Rum, Bitters, Passion fruit syrup, Lime juice
SEPTEMBER 18, 2012
Rye, Dry vermouth, Orange bitters, Ginger syrup
Gin, Elderflower liqueur, Orange bitters, Lime juice
SEPTEMBER 11, 2012
Bourbon, Ginger liqueur, Peychaud's Bitters, Orange bitters, Lemon juice
Rye, Triple sec, Allspice Dram
AUGUST 17, 2012
Old Tom Gin, Fernet Branca, Sweet vermouth, Honey syrup, Lime juice
AUGUST 8, 2012
Gin, Sweet vermouth, Dry vermouth, Sanbitter, Lime juice
JULY 29, 2012
Añejo tequila, Cynar, Sweet vermouth, Orange bitters, Grapefruit bitters

A Spontaneous Libation for your Consideration


1 1⁄2 oz Gin, Beefeater (or any juniper forward London dry gin)
1⁄2 oz Aromatized wine, Cocchi Americano
1⁄2 oz Aperol
1⁄4 oz Honey syrup (1:1)
3⁄4 oz Lemon juice
1 oz Cantaloupe (juice)
1 ds Saffron bitters, Barkeep

Shake with ice, strain into a chilled coupe. No garnish.


Original recipe used 2 oz white rum (Denizen 3 year) instead of the gin / Cocchi combo, but I prefer the additional botanical complexity of this version. Also works with 2 oz of tequila or (gasp!) vodka in place of the gin / Cocchi.

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From the Knowledge Vault

On the ’Rack

The Curious History of an Early Spirit

It went like this, but wasn’t. Some four thousand years ago in Mespotamia, the perfumers at the court of King Zimrilim created a technique to separate the essential oils of precious woods and flowers from the woods and flowers themselves in order to embalm their dead. Originally, this probably involved soaking flower petals in warm water and capturing the fragrant oils that rose to the surface. What they called this method is lost, but other cultures refined their work into the art and science now known as distillation.

Many ancient scientists ran up against this phenomenon. In the fourth century BCE, Aristotle realized that seawater could be made drinkable by distillation, and that the process could be applied to wine and other liquids, though there is no record of his actually distilling wine. To the ancient Egyptians, Romans and Greeks, distillation must have seemed like magic, and their knowledge was guarded from unknowing eyes.

A major advancement in distilling came between the 3rd and 4th century CE with the invention of the alembic (from the Greek ambix – a cup, typically made of glass) by Zosimos of Panopolis, an Egyptian. Having two vessels, one with the liquid to be distilled and one to catch condensed vapors with a tube running between them gave much more control and finesse to this delicate process. With a few modifications, this device is now known as a pot still.

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Recent Discussion

  • Re Vieux Carré, 1 week ago drinkingandthinking commented:

    Just not my thing but tbf neither is a manhattan

  • Re Welcome to the new Kindred Cocktails, 1 week ago yarm commented:

    Go to "Cocktails" or click , select "Your Cocktail Book" and leave the search terms empty. That will display all of them.

  • What am I missing? I keep adding cocktails to my book but I can’t seem to find the book itself. I’ve gone through every menu item and looked all over the Homepage but nothing seems to take me to My Book!

  • Re Black Mesa, 1 week ago Biff Malibu commented:

    I like it - worthy of some complexity development.

  • Re Prizefighter, 1 week ago yarm commented:

    Those notes are Sandy's not Nick's. If you don't have Carpano, just use the sweet vermouth that you have. Worked for me -- won't be as robustly flavored but it will be more in the ball park than those two suggestions.