Home | Kindred Cocktails

Orange, smoke, and citrus aromas. Orange and peach notes on the sip. Vegetal agave, funky rum, bitter orange, herbal, and smoke flavors on the swallow.

History

A Negroni riff created after thinking about the limited bottles at a bar I was doing a trial shift at; the drink remains, but I never took the position. Named after a William S. Burroughs cut-up style novel.

Curator rating

4 stars

Average rating

4 stars

(36 ratings)

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 3^rd and 4^th 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 Additions

Expansive — Rye, Dark Crème de Cacao, Ancho Reyes chile liqueur, Cranberry bitters, Pomegranate juice, Sherry vinegar
Bayou Streetcar — Brandy, Triple sec, Pineapple juice, Lemon juice
Highly Suspect — Rye, Herbal liqueur, Cassis, Orange bitters, Grapefruit juice, Sherry vinegar
Daily Dose — Gin, Limoncello, Pear liqueur, Grapefruit juice, Sherry vinegar
Thick as Thieves — Irish whiskey, Dry vermouth, Maraschino Liqueur, Cassis, Peach bitters, Brandied cherry

Recent Discussion

Re The Holy Grail, 3 days ago danoman89 commented:
The montenegro absolutely disappears into this drink. Quite tasty, but a little too easy drinking
Re Smoke on the Beach (Jim Kearns), 3 days ago danoman89 commented:
Really quite good
Re Industry Flip (Fred Yarm), 4 days ago danoman89 commented:
Creamy, bitter, and funky. Absolutely lovely
Re The Bellman, 5 days ago Mixin In Ansley commented:
Perfectly balances the sweet, the bitter and the spirit. Elevated.
Re Vancouver, 5 days ago Shawn C commented:
This one changed over time. Difford's Guide points to a "Vancouver" recipe in "About Town Cocktail Book" published in 1925 by Mitchell Printing & Publishing of Vancouver, B.C. Same ingredients except using French vermouth rather than sweet vermouth; proportions differ with more Benedictine, probably for balance (50 gin/30 dry vermouth/20 benedictine/dash of orange bitters/ olive. The book was reviewed and apparently edited by Joe Fitchett, who contributed the "Fitchett" recipe using Italian vermouth in 50/30/20/dash proportions. So the 1934 Boothby recipe that has become the modern norm is likely an evolution of the Vancouver/Fitchett. Boothby's listing is 1/2 jigger: 1/4 jigger: spoonful: 2 dashes : pimento stuffed olive. I will probably curate to list as "altered" and to the Boothby pattern...might need to add a third dash of bitters to get the ratios equivalent.