Jayhawk

1 oz Bourbon
1 oz Reposado Tequila
3⁄4 oz Aperol
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, expressed lemon peel garnish.

Yields Drink
Authenticity
Your original creation
Creator
AJ Vanderhorst
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Home On the Range

2 oz Rye
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Sweet vermouth
2 ds Bitters, Angostura
Instructions

Stir, strain, rocks glass. Orange peel garnish.

History

Dates back to 1945, Crosby Gaige's Cocktail Guide.

Yields Drink
Authenticity
Unknown
Creator
Dates back to 1945, Crosby Gaige's Cocktail Guide.
Source reference

http://web.archive.org/web/20190818133319/http://www.barnotes.co/recipe…

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • A more boozey alternative to the old fashioned.
  • Sasha: 2 Bourbon, 1/4 Vermouth, 1/4 Cointreau, 3 Angostura, 2 twists
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João Gilberto

1 1⁄2 oz Spanish brandy (fernando de castilla)
3⁄4 oz Averna
3⁄4 oz Dry vermouth, Noilly Prat Original Dry
1⁄4 oz Cinnamon Schnapps liqueur (witch on fire)
2 ds Bitters, Angostura
4 dr Orange flower water
Instructions

Strir. Strain. Coupe glass. Garnish with orange peel.

Picture of João Gilberto
@peuneto
Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
From other users
  • Made with Goldschlager. Surprisingly and disarmingly delicious.
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T.O.C.(O.C.D.)

1 1⁄2 oz Cachaça, Yaguara
1⁄2 oz Cachaça, Avúa Amburana
1⁄2 oz Lemon juice
1⁄2 oz Lime juice
3⁄4 oz Falernum
3⁄4 oz Pineapple syrup
4 ds Bitters, Angostura
1 1⁄2 oz Ginger ale
Instructions

Combine all except ginger ale and bitters throwing 5 times. Collins glass with ice. Top with ginger ale. Garnish with Mint, bitters and zest of tonka beans.

Yields Drink
Year
2019
Authenticity
Your original creation
Creator
@peuneto at Dois Bar e Restaurante
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Zachary Pearson commented on 11/30/2019:

Hi and welcome to Kindred Cocktails - I see you're the creator of this drink. Is this the name you'd prefer? Someone else had posted it under a slightly different name and I just want to be sure we get it right. Thanks,  Zachary

Blod & Skar

3⁄4 oz Aquavit, Krogstad
1⁄2 oz Scotch (Single malt is recommended)
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄2 oz Aromatized wine, Carpano Antica Formula
1⁄2 oz Orange juice
Instructions

Shake, strain, coupe. Flamed orange peel garnish.

Yields Drink
Year
2019
Authenticity
Authentic recipe
Creator
Sean Davey, Broder, Portland, Oregon
Source reference

https://imbibemagazine.com/blod-skar-blood-and-sand-riff/

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
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Beautiful Red Bell

2 oz Gin, Hendrick's
3⁄4 oz Simple syrup
3⁄4 oz Lime juice
2 sli Red Bell Pepper
5 lf Mint
Instructions

Muddle pepper and mint in shaker with lime juice, add simple syrup and gin and shake. Strain into chilled cocktail glass. Pepper slice garnish.

Notes

Basil leaves make a nice garnish too.

History

Ryan Maybee created this for Manifesto in Kansas City.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Ryan Maybee
Curator rating
Not yet rated
Average rating
4.5 stars
(11 ratings)
From other users
  • One of the most interesting cocktails I've ever had! Very subtle and surprisingly delicate with the mint and bell pepper. Hendricks is tamed and lime ties it all together. — ★★★★★
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Chezerac commented on 7/15/2020:

I've had this drink at Manifesto and it was amazing. But I could have sworn it had basil instead of mint. I can clearly see on the linked menu it says mint- maybe they switched it up that night?

Poquito Picante

2 oz Gin
1⁄2 oz Triple sec, Cointreau
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup
6 lf Cilantro
3 sli Jalapeño (without seeds, unless you want heat)
2 sli Cucumber (with skin)
Instructions

Gently muddle herbs and veggies with lemon juice. Add other ingredients and shake with ice. Double strain into coupe. Dried chili pepper or cucumber slice as garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
OurHarvest
Source reference

http://web.archive.org/web/20200918233037/https://ourharvest.com/recipe…

Curator rating
Not yet rated
Average rating
4.5 stars
(7 ratings)
From other users
  • Great kick, and colour. Imagine subbing gin for tequila would work very well.
  • Great combination of flavor. Subbed some other fresh herbs I had instead of cilantro. — ★★★★★
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Bourbon Ruby

3 oz Red wine (Merlot, Cab or Pinot)
1 oz Bourbon
1⁄2 oz Simple syrup
1⁄2 oz Lemon juice
Instructions

Shake with ice and strain into a wine glass.

Notes

I made this up, looking for a way to bring more barrel notes to a rich Cab.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
AJ Vanderhorst
Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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Horse's Neck

2 oz Brandy (Or bourbon)
3 ds Bitters, Angostura
1 twst Lemon peel (long spiral, set in glass)
3 oz Ginger ale
Instructions

Build in an ice-filled collins glass. The lemon twist should be long and loopy. Add bourbon or brandy, top with ginger ale.

History

Pre-Prohibition

Yields Drink
Authenticity
Unknown
Source reference

https://punchdrink.com/recipes/horses-neck/

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Craig E commented on 11/30/2019:

Odd that this classic wasn't already in the database! Curated to add ginger ale to ingredients list.

sgls commented on 7/12/2020:

Dale De Groff's Art of the Cocktail uses 1 1/2 oz bourbon and 4 oz ginger ale, while being less specific about the amount of bitters. The book also provides instructions for making the horse's neck lemon peel.

signofthefourwinds commented on 12/06/2020:

Imbibe Magazine April 2014

Adapted from the classic by Garrett Van Vteck, The Shady Lady Saloon

 

1.5 oz Bourbon

1/2 oz giner syrup

3-4 dashes Angostura bitters

Chilled soda water

lemon peel for Garnish 

Combine the bourbon, syrup and bitters in a highball glass and stir to combine.  Fill the glass with ice and top with chilled soda.  Remove the zest rom a whole lemon in one long strip for garnish

Kentucky Corpse Reviver

3⁄4 oz Bourbon
3⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao
3⁄4 oz Lemon juice
3⁄4 oz Aromatized wine, Lillet Blanc (or Cocchi Americano)
1 spg Mint (as garnish)
Instructions

Shake until chilled and strain into coupe. Mint sprig garnish.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Peels Restaurant in NYC
Source reference

https://www.seriouseats.com/recipes/2012/09/kentucky-corpse-reviver-bou…

Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • 1oz splits, kept curaçao (Cointreau) at 0.75oz. Added 2ds Peychauds, 1 ds Bitter Housewife orange bitters, spritz of absinthe as garnish along with mint.
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