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A Spontaneous Libation for your Consideration
From the Knowledge Vault
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 So now we accept only three unpublished cocktails at a time. Unpublished cocktails should be improved to meet our style guidelines and re-submitted for publication.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
- Nebbia di Garda — Amaro Meletti, Santa Maria al Monte, Lemon juice, Simple syrup
- White Negroni Piña Colada — Mezcal, Suze, Coconut liqueur, Bitters, Pineapple juice, Lemon juice, Simple syrup, Pineapple
- Hey Harald — Aquavit, Amaro Nonino, Rum, Tonic water, Ginger syrup, Orange
- Pennywhistle — Blended Scotch, Aromatized wine, Vodka, Pedro Ximénez Sherry, Islay Scotch, Bitters
- Draft Day — Rye, Jamaican rum, Gran Classico, Crème de Banane, Absinthe, Orange peel
"It must be at least 51% corn, and no more than 80% (at which point it becomes "corn whiskey")"
False. It can be 100% corn. The difference is that Bourbon is new charred cooperage whereas corn whiskey is either unaged (the only American spirit that can be called whiskey without aging), aged in uncharred barrels, or aged in used barrels.
I got into cocktails by randomly buying the book Absinthe Cocktails, and this is in it and one of the first cocktails I ever made. One drink makes you buy some bottles, then you buy more until you have a whole damn cabinet full. Made this again with a really assertive Spanish vermouth and less elderflower, now that I'm wise enough to know 1 oz is crazy. It's good no matter how you stir it though
Note: this is a room temperature non-diluted cocktail (Source: personal communication with Sother who pointed out that this is served as a Scaffa).
Simple, but works great with a high quality vanilla-y tequila
Brilliant. Delicious. So many favorite things in one glass. I used Hampden 8YO and it worked great. The Orgeat and pineapple gum syrup added lots to the balance.