Mr. Bali Hai

1 1⁄2 oz Dark rum
1 oz Light rum
3⁄4 oz Coffee liqueur
1 1⁄2 oz Pineapple juice
1 oz Lemon juice
1⁄2 oz Simple syrup
Instructions

Flash blend with 12 oz crushed ice; gated pour to tiki mug; optionally garnish w/ pineapple fronds.

Yields Drink
Year
ca. 1960
Authenticity
Unknown
Creator
Bali Hai, San Diego, CA
Source reference

Beachbum Berry, Intoxica, 2002.

Curator rating
Not yet rated
Average rating
4 stars
(18 ratings)
From other users
  • This was really good. I used an immersion blender to mix the crushed ice. I guess it should have been served with a straw b/c the ice floated to the top? More instructions would be helpful, but it tasted great.
  • The pairing of coffee/pineapple actually works...and since it's coffee you can drink it before noon. It's true.
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danoman89 commented on 12/08/2022:

Solid though I must like lime juice more than lemon because I like the Ohana Joe better

Distilled Grape Appeal

1 3⁄4 oz Cognac VSOP
1⁄3 oz Simple syrup (Red wine & champagne)
2 dr Bitters, Angostura
1⁄4 oz Sherry, Lustau Oloroso
1⁄8 oz Overproof bourbon
Instructions

Long stir with a lot of ice in order to acheive a syrupy texture.
Strain in coupe, garnish with 3 cherries on pick.

Or once stirred as usual, store for 15 to 20 minutes in freezer. Serve.

Notes

Cognac: Lefoulon vsop.

Syrup: same part Red wine and champagne and same part white sugar.
Low heat at water bath.
Bottle. Fridge.

You can also make to different batches, one of champagne, the other of red wine.

For the Bourbon: Need to be a high proof Bourbon.
Better if over 120.
Used stagg JR for Bourbon batch 8 - 129,5 proof.

History

Bought Cognac a few weeks ago, tried several recipes and posted them on Kindred.
Wanted to focus on Cognac flavor.
Had some wine and champagne leftovers.

Yields Drink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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The Clive

1 oz Mezcal, Del Maguey Vida
3⁄4 oz Blue Curaçao
3⁄4 oz Lemon juice
3⁄4 oz Half-and-half
1⁄2 oz Lavender syrup
1 Egg white
Instructions

Shake all ingredients vigorously with ice, strain into a frozen coupe glass. Garnish with a cherry.

Notes

A riff on a cocktail I made a couple of years ago.

History

To honor the memory of a Naval Academy graduate and long-time Navy pal of mine.

Yields Drink
Year
2019
Authenticity
Altered recipe
Creator
Carl in SoCal
Source reference

https://kindredcocktails.com/cocktail/green-holland

Curator rating
Not yet rated
Average rating
Not yet rated
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Carlota's Collapse

1 oz Cynar
1⁄2 oz Mezcal
1⁄2 oz Elderflower liqueur
1 oz Sweet vermouth, Carpano Punt e Mes
1 bsp Lemon juice
6 ds Orange bitters
1 pn Salt
3 twst Lemon peel
Instructions

Stir all but twists, strain into rocks glass 1/8th-rimmed with salt, one big rock. Express twists, using one as garnish.

Notes

"Mashup of The Search for Deliciousness, Maximilian Affair, and Little Giuseppe"

Yields Drink
Year
2019
Authenticity
Authentic recipe
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2019/02/carlotas-collapse.html

Curator rating
5 stars
Average rating
4.5 stars
(31 ratings)
From other users
  • Subbed Combier Peche de Vigne for Elderflower — ★★★★★
  • Subtle use of Mescal (still too much for my wife). Floral nose with well balanced Cynar (I went for a light oz.) Very interesting! Accidentally read bsp (Bar Spoon) as tbs, but I liked the lemon.
  • yet to try
  • Subtle but complex. Made mine with chinato vermouth so it has a cola aftertaste, but I love it! This is one of the best I've tasted in a long time. This is why I keep trying new cocktails. This one is worth it. — ★★★★★
  • Mezcal is nice choice - smokey flavor. Maybe too much cynar? Might try with .75 cynar.
  • Love the source drinks and love this too. I feared sweetness but the salt effectively counters it.
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  • The Missus — Rhum Agricole, Cynar, Amontillado Sherry, Bitters
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Side Eye

2 oz Bourbon, Knob Creek
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Cynar
1⁄4 oz Amaro, Vecchio Amaro del Capo
1 ds Bitters, Fee Brothers Black Walnut
1 twst Lemon peel (expressed and discarded)
Instructions

Stir; strain; up; express and discard lemon peel.

History

Riff on Stink Eye for Fernet-averse drinkers.

Picture of Side Eye
Craig Eliason
Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Source reference

https://www.vanityfair.com/hollywood/2014/11/story-behind-infamous-soph…

Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
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Shawn C commented on 9/12/2023:

Approachable, with some interesting interplay of modest amounts of diverse flavors that create a slightly different twist with every sip. I will have to try the Stink Eye for comparison.

Rum Scaffa

1 oz Rum
1 oz Bénédictine
1 ds Bitters, Angostura
Instructions

Build and stir. Serve at room temperature.

Notes

Scott Holliday's variant subs Cynar and Orange Bitters.

Yields Drink
Authenticity
Unknown
Source reference

https://cocktailvirgin.blogspot.com/2013/04/rum-scaffa.html

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • A little syrupey but certainly tasty.
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Brandy Scaffa

3⁄4 oz Maraschino Liqueur
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Brandy
Instructions

Pour into wine glass at room temperature. Either layer or stir.

Notes

Some variants increase brandy to 1 oz and decrease Chartreuse to 1/2 oz.

Others omit the Chartreuse and use Angostura bitters.

Yields Drink
Authenticity
Unknown
Source reference

Here's How, 1941.

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • High-octane nose. Nice flavor balance on sip but finishes very syrupy, mouth-coating.
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Stink Eye

2 oz Bourbon, Knob Creek
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Fernet Branca
1⁄4 oz Cynar
1 ds Bitters, Fee Brothers Black Walnut
1 twst Lemon peel (expressed and discarded)
Instructions

Stir; strain; up; express lemon peel and discard.

Notes

A little happens, then nothing, then a lot.

Picture of Stink Eye
Craig Eliason
Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Source reference

https://www.youtube.com/watch?v=SJLv7pXmaxM

Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
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Sacre Bleu

1 1⁄2 oz Cognac, Martell (VSOP)
3⁄4 oz Sweet vermouth
2 bsp Triple sec, Cointreau
2 ds Peychaud's Bitters
1 rinse Absinthe
Instructions

Stir, strain into absinthe-rinsed rocks glass.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Simon Ford
Source reference

http://cocktailvirgin.blogspot.com/2019/02/sacre-bleu.html

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
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lesliec commented on 2/11/2019:

Minor curation to turn link text into hyperlink.

Beach & Panorama #3

3⁄4 oz Cognac VSOP
3⁄4 oz Mirto
3⁄4 oz Amaro Nonino
1⁄3 oz Lemon juice
1⁄3 oz Lime juice
2 ds Bitters, Angostura Orange
1 ds Absinthe (Vaporized)
Instructions

Shake briefly just in order to chill, strain, coupe.
Dash bitter and spray absinthe.

Notes

Nonino and mirto work well together.
Subtle and very pleasant.
Had no enough Lemon juice, that's why i added same part lime.

History

Would consider it as a Corpse reviver ll
With hints of pine, perfume and berry roudness.

Yields Drink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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