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 So now we accept only three unpublished cocktails at a time. Unpublished cocktails should be improved to meet our style guidelines and re-submitted for publication.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

  • Chuckwagon Clive — Rum, Crème de Violette, Pavan, Aromatized wine, Lemon bitters
  • Cubi Point — Mezcal, Sake, Ancho Reyes chile liqueur, Crème de Violette, Lemon bitters, Dragonfruit, Egg yolk
  • Campbeltown — Campbeltown Scotch, Cherry Liqueur, Herbal liqueur, Lemon peel
  • Red Nose Clive — Pisco, Sweet vermouth, Campari, Cranberry bitters, Dragonfruit, Lime juice
  • Gator Love — Dry sherry, Cognac, Herbal liqueur, Half-and-half, Egg white

Recent Discussion

  • Re Crux, 7 hours ago Asphodel commented:

    I made this today, using Pierre Ferrand 1840 cognac, Dubbonet, and Pierre Ferrand dry Curacao. I poured a little heavy with the cognac, but didn't need to. The end result was on the dry side, very bright, with underlaying complexity from the aromatics in the Dubbonet. Delicious. I will definitely make again! ****

  • Re Rope Burn, 8 hours ago yarm commented:

    Allan when I tagged him on Instagram attributed this to Ron Dollete. The reference link is dead, so I couldn't see what the article stated.

  • Re Pliny's Tonic, 1 day 11 hours ago Zachary Pearson commented:

    Curated this - Imbibe just put the recipe up and the version we had was a recollection of it - it now conforms with the cited link. Thanks, Zachary

  • Re Frenchman Street, 2 days 2 hours ago Zachary Pearson commented:

    Ok, quick question - so you're chilling an OF, rinsing it, lightly muddling mint and sugar (a pinch, not a dash perhaps) in the bottom. Then you're stirring everything else and straining it over the mint/sugar? I'd imagine this will lead to undissolved sugar in the bottom of the glass. If so, can I clarify the instructions to reflect this? Thanks, Zachary

  • Re Camparipolitan, 2 days 6 hours ago noksagt commented:

    Made w/ Meehan Cosmo spec ratios so I can use 100% cranberry juice (60 mL Campari; 22.5 mL orange liqueur (killed the bottle of shrub + finished off with cointreau); 22.5 mL lime; 15 mL cranberry; 7.5 mL simple; pinch salt).