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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 So now we accept only three unpublished cocktails at a time. Unpublished cocktails should be improved to meet our style guidelines and re-submitted for publication.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

  • Lucien Galtier — Calvados, Cynar, Lemon juice, Simple syrup
  • Pretty In Pink — Blanco tequila, Elderflower liqueur, Maraschino Liqueur, Bitters, Hibiscus syrup
  • Mist over Jalisco — Reposado Tequila, Mezcal, Campari, Triple sec, Absinthe, Lime juice, Passion fruit syrup, Mint, Passion fruit
  • Sucker in a 3-piece — Cognac, Rye, Averna, Bénédictine, Bitters
  • (the) CLIVEsy — Herbal liqueur, Licor 43, Lemon bitters, Half-and-half

Recent Discussion

  • Re Troisième Rail, 1 day 17 hours ago flickerdart commented:

    For lack of ingredients, made this with Plymouth Navy Strength Gin, Lemorton Reserve Calvados, Pink House Alchemy grapefruit bitters. A very solid gin sour with a floral fruity note. If you don't like the sourness, a little bit of wildflower honey syrup would only improve the taste.

  • Re Don's Own Grog, 1 day 21 hours ago Zachary Pearson commented:

    Curated this: Rewrote instruction to avoid copyright, added citation, brought this in line with the SC recipe. Thanks, Zachary

  • Re Withoutrigger, 6 days 16 hours ago flickerdart commented:

    Made it with a random cheapo gold rum and allspice dram instead of the bitters. It's good! Would be great over crushed ice.

  • Re The 114, 1 week ago noksagt commented:

    Using the Wayback Machine to see the recipe when this was posted, it appears that Smokey Bravo is similar, with mezcal instead of gin 3/4 oz lime, only 1 pn of salt, and is garnished with a lime wheel. It is credited to Andy McClellan of Seattle.

  • Please make it simpler for me to access and delete saved recipes! This new format is VERY difficult to use!