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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 So now we accept only three unpublished cocktails at a time. Unpublished cocktails should be improved to meet our style guidelines and re-submitted for publication.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
- Albiconi — Gin, Cynar, Apricot liqueur, Lemon peel
- Dance into the Fire — Mezcal, Añejo tequila, Amaro Abano, Amargo de Chile, Grapefruit peel
- Cantarito — Blanco tequila, Soda water, Orange, Lemon, Lime, Grapefruit syrup
- Villa Riviera — Cachaça, Aromatized wine, Amaro, Cranberry bitters, Absinthe
- The Bowery — Rye, Amontillado Sherry, Ramazzotti, Apricot liqueur, Absinthe, Orange peel
I made this with Flor de Caña 4 year Añejo Oreo, Carpano Antica, Campari, and Fee Brothers Aztec Chocolate bitters. The Campari dominates a little too much up front, but the other flavors come through at the end. I might sub in Amer Picon for the Campari.
I'm drinking one of these right now, and I'd rather have an actual Sazerac. The lack of rye punch means the banana has nothing to bridge (banana liqueur is a lot like Cynar in my mind - a good harmonizer of flavors but difficult to make the centerpiece of a drink), and I'm really missing the absinthe + Peychauds accord. Thanks, Zachary
Curated to change simple to ginger syrup per link and to add garnish to ingredient list.
A very intetesting (good!) flavour mix. Lemon zest does it no harm.
There's a curation request for this drink to revert it to the original specs (hopefully someone can source the Bogart's Bitters!), which are 2 brandy, 1/2 oz (=1 Tablespoon) orgeat, 4 dashes (= 1/2 teaspoon) bitters and some lemon peel. If there are no complaints, I'll fix this tomorrow. Thanks, Zachary