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 So now we accept only three unpublished cocktails at a time. Unpublished cocktails should be improved to meet our style guidelines and re-submitted for publication.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.
OK, hi everybody. This is actually a Savoy cocktail, and as usual, is in parts: 1/3 each gin and vermouth, 1/6 each apricot brandy (read liqueur) and triple sec. Since their parts are set to a little over 2 ounces, 1/3 is about 3/4 oz if you want to be historical - though it's a small drink. I'm going to edit this tomorrow to 1:1:.5:.5 if there are no complaints. Thanks, Zachary
Tried it with a couple different gins. The bitterness of vermouth comes through with Plymouth. Used the Bombay London Dry (not sapphire) and it was well balanced, not too sweet, not too Dry, not too acidic.