Kindred Cocktails

Handsome Bob

2 oz Bourbon

1⁄2 oz Cynar

1⁄4 oz Maraschino Liqueur

1⁄4 oz Pineapple syrup

2 ds Bitters, Angostura

Instructions

Stir with ice and strain into a cocktail glass.

Notes

Funky, fruity, nutty, winter spiced, and whiskey.

History

A discussion about the importance of Saratoga, NY, to the cocktail scene of the 19th century brought up the infamous "Dude Off" between Evander Berry Wall and Robert "Handsome Bob" Hillard. Hillard lost and Wall walked away with the title of the "King of the Dudes," but I wanted to pay tribute through the lesser known Saratoga (Jerry Thomas' 1862 one that is a Vieux Carre minus Benedictine and Peychaud's was earlier and better known today) -- that one being Harry Johnson's 1882 Brandy Old Fashioned with pineapple syrup and Maraschino as the sweeteners.

Year

2019

Authenticity

Your original creation

Creator

Frederic Yarm, Boston, MA

Source reference

https://cocktailvirgin.blogspot.com/2019/04/handsome-bob.html

Curator rating

Not yet rated

Average rating

4.5 stars

(5 ratings)

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Mad Hatter

2 oz Rye

3⁄4 oz Simple syrup

3⁄8 oz Lime juice

3⁄8 oz Lemon juice

1 rinse Absinthe

Instructions

Shake, strain into teacup with large cube of ice, grate nutmeg on top

Year

1951

Authenticity

Authentic recipe

Creator

Ted Saucier in Bottoms Up

Source reference

https://www.youtube.com/watch?v=LRQObYJmVmo

Curator rating

Not yet rated

Average rating

3.5 stars

(2 ratings)

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Double Fill-Up — Rye, Lemon juice, Simple syrup, Pomegranate molasses, Mint
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Doom & Gloom

1 oz Virgin Islands Rum, Cruzan Blackstrap

1⁄4 oz Navy strength rum, Smith & Cross

1 oz Amaro Nardini

1 oz Sweet vermouth, Carpano Punt e Mes

1 Grapefruit peel

Instructions

Stir, strain into old fashioned glass with a large cube or sphere. Garnish with a grapefruit swath.

Year

2019

Authenticity

Your original creation

Curator rating

Not yet rated

Average rating

4.5 stars

(7 ratings)

Similar cocktails

Krakatoa, August 25th, 1883 — Jamaican rum, Amaro Sibilla, Torani Amer, Demerara Rum, Allspice Dram, Bitters, Pineapple juice, Mint
Dirt 'n Diesel — Virgin Islands Rum, Fernet Branca, Cynar, Rich demerara syrup 2:1, Lime juice, Lime
Bitter Ex-Wife — Blanco tequila, Aperol, Genepy, Sweet vermouth, Lemon peel
Amburoni — Sweet vermouth, Cachaça, Campari, Fernet Branca
The Six Inch Gold Blade — Jamaican rum, Sweet vermouth, Amaro Nardini, Campari, Islay Scotch, Bitters, Orange peel

Same complaint is always that with Cruzan blackstrap.. too sweet, too much syrup. Other balance is interesting.

Quite nice, 4+/5. The only vice is that it is rather sweet (but not cloyingly so, and the richness works with the dark/burnt molasses.) Jamaican rums and other dark rums can be sweeter-than-optimal in cocktails that lack balancing citrus acidity. I ordered the Cruzan just to try this recipe, and was pleasantly surprised by the rum's balance of the darker/bitter molasses, alcohol heat, and the sugar level, it really works for me. Lemonhart 151 is so much drier, harsher by comparison, likely because it has nearly twice the proof. To reduce sweetness of the drink, one could replace the the Smith & Cross, and a portion of the Cruzan with a gold rum.

Golden Finch

1 1⁄2 oz Pineapple rum, Plantation Stiggins' Fancy

3⁄4 oz Galliano

3⁄4 oz Crème de Banane, Giffard

3⁄4 oz Lime juice

1 ds Orange bitters, Scrappy's Orange

Instructions

Shake all ingredients with ice for 15 seconds, strain into coupe. Either no garnish, or garnish with lime twist or lime wheel.

Notes

Originally made with my own pineapple infused rum but later switched to the Stiggins' Fancy (it's simply better than anything I can infuse myself).

History

Part of my 2015 "Daiquiri-palooza" of weekly daiquiri riffs for an entire year. I stumbled on the Yellow Bird recipe like I suspect most have, trying to figure out what the &%$@ to do with that nearly full bottle of Galliano at the back of the bar. Saw several recipe variations, including those with pineapple juice, creme de banane in place of the curacao, etc. so I incorporated those flavors into a single drink, as well as some ratio tweaks, to make it more daiquiri-esque like the original instead of a beach drink juice bomb.

Year

2015

Authenticity

Your original creation

Curator rating

Not yet rated

Average rating

4 stars

(2 ratings)

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From other users

Sweet and a bit too fruity for my taste, particularly the banana, but well balanced. 3.5

Similar cocktails

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Concord Sazerac

2 oz Rye, Rittenhouse 100

1⁄2 oz Simple syrup (Concord Grape)

2 ds Peychaud's Bitters

1 twst Lemon peel

1 rinse Pastis, Herbsaint

Instructions

Stir, strain into Herbsaint-rinsed down glass, twist and drop/discard

Notes

Concord grape syrup is 1:1 grape juice and sugar blitzed and strained through a coffee filter.

Year

2019

Authenticity

Your original creation

Curator rating

Not yet rated

Average rating

Not yet rated

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Sioux City Slugger — Whiskey, Peychaud's Bitters, Demerara syrup
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Ask the Dust

2 oz Byrrh

1 1⁄2 oz Mezcal

1⁄2 oz Crème de Cacao (I used Tempus Fugit.)

2 ds Bitters, Angostura

1 bsp Absinthe (A scant bsp, a little less than 1/8 oz.)

Instructions

Build in a snifter (or single Old Fashioned) glass. Briefly stir to mix without ice. Note: This is a room temperature drink.

Notes

Scaffas have everything going for them to fulfill the 1806 definition of a cocktail except for the water component. They are served room temperature with no dilution.

History

The recipe started with thinking about Eric Seed (Haus Alpenz)'s declaration that Byrrh and mezcal are a stunning duo. The end result tasted better before dilution and chilling and ended up on the menu as a Scaffa. We used whatever mezcal was our well mezcal then, but I used Chichicapa for the photo to make it into Del Maguey's drink of the month in late 2014. Also, named after a John Fante book.

Year

2014

Authenticity

Your original creation

Creator

Frederic Yarm, Russell House Tavern, Cambridge, MA.

Source reference

http://cocktailvirgin.blogspot.com/2014/09/ask-dust.html

Curator rating

Not yet rated

Average rating

4 stars

(9 ratings)

From other users

Similar to Reluctant Saint w/o Campari
Bitter and warm. Love the reluctant saint (similar drink) better. — ★★★
Smoke and tobacco on nose, and later on finish. Red grapes and raspberries in sip. Some leather, some metal.
Ferry Beach boomerang?

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The Reluctant Saint — Mezcal, Byrrh, Campari, Crème de Cacao, Absinthe, Orange peel
Maximiliano — Mezcal, Suze, Bianco Vermouth, Salt, Lemon zest
Smoke on the Horizon — Mezcal, Dry vermouth, Bruto Americano, Gran Classico, Orange peel, Lemon peel
The Dry Season — Mezcal, Tequila, Aromatized wine, Aperol
Desert Dawn — Mezcal, Aromatized wine, Reposado Tequila, Orange liqueur, Bitters, Orange bitters, Salt, Agave syrup

Very unique balance of flavors

Funny, this is similar to a scaffa I just created that is mezcal, Carpano Antica, cacao, and Génépy. Randomly stumbled on this today! I added a couple of drops of saline and a bit of water to open it up. I'll have to try the absinthe approach, but I love the Génépy/Cacao combo, especially warm.

Mount Pelée

1 1⁄2 oz Rhum Agricole (Blanc such as Rhum JM.)

1⁄2 oz Apricot liqueur

1⁄2 oz Falernum

1⁄2 oz Dry vermouth

2 ds Orange bitters

1 ds Bitters, Angostura

1 twst Orange peel (As garnish)

Instructions

Stir with ice, strain into a coupe, and garnish with an orange twist.

Notes

Rhum agricole and apricot liqueur are an amazing pairing. Herbal, citrus, and spice notes here complement this duo.

History

A drink of the day at Loyal Nine back in 2016 where I was inspired by Martin Cate's Abricot Vieux and John Gertsen's Rhum Agricot that he crafted at Drink. Named after Mount Pelée, the active volcano that occasionally destroys rhum distilleries and towns on Martinique. The drink later made the main menu.

Year

2016

Authenticity

Your original creation

Creator

Frederic Yarm, Loyal Nine, Cambridge, MA.

Source reference

https://cocktailvirgin.blogspot.com/2016/09/mount-pelee.html

Curator rating

Not yet rated

Average rating

4 stars

(15 ratings)

From other users

Made it with a pretty assertive Haitian rum which dominated. I wouldn't say overwhelmingly sweet, though it did leave me a little sticky-lipped. Would this work on crushed ice, à la some 'Ti Punch servings?
Too sweet for me as written. Added some Peychauds and another ds Ango

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I have used Damoiseau 55%, Luxardo Apricot Liqueur, Noilly Prat Dry Vermouth and Bitter Truth Orange Bitters. It turned out overwhelmingly sweet with some bitterness. Maybe you could tone down the falernum and up the vermouth to be more balanced.

Mild curation - accented the 'e'.

Hopefully that 'é' cuts the sweetness back. In the 6 months that the drink was on the menu, it never got a complaint or a return, but it never faced the dry palate of Kindred Cocktails users.

Don't listen the sourpusses, Fred - we liked it a lot.!

We don't all have dessicated palates. I have been known to sip on some Benedictine from time to time, and I have subbed Blanc vermouth for Dry in a Martini without falling over. Thanks, Zachary