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 So now we accept only three unpublished cocktails at a time. Unpublished cocktails should be improved to meet our style guidelines and re-submitted for publication.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

  • 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

Recent Discussion

  • Re Japanese Cocktail, 10 hours 20 minutes ago mako commented:

    Thanks for handling that!

  • Re Italian Pirate, 11 hours ago Sperans commented:

    I used 1oz fernet and it turns out perfect if you want a bit more fernet bitternes to counter the sweetness of falernum (I used Bitter Truth’s Golden Falernum)

    10/10

  • Re The Jungle Cat, 1 day 8 hours ago louBD commented:

    Cut back passionfruit to 1/2, added a dash of Boker's bitters, and a teaspoon of maraschino

  • Re Edgewood, 1 day 12 hours ago marquisexb commented:

    I feel like gin is the wrong alcohol for this. Also agree with another commenter that it lacks another layer or more depth. For a second drink, I swapped cachaca and added some bitters, and felt that was an improvement.

  • Re Right Hand, 1 day 21 hours ago yarm commented:

    The drink doesn't hold up as well with a thin Spanish style rum like Flor de Caña 4 Year. A pot still Barbados like R.L. Seale 10 Year or a dark rum like El Dorado 12 Year can balance the Campari better (but in different ways).