Ten Crucial Days

1 oz Rye (Sagamore 83-proof, white label)
1 oz Applejack, Lairds 100 proof
1 oz Madeira, Blandy's (10-year Bual, "medium-rich")
1⁄4 oz Allspice Dram, Bitter Truth
Instructions

Stir ingredients over ice. Serve up in a chilled coupe.

Notes

"Colonial American" variation on the Manhattan, with the spirit base split between Maryland rye and 100-proof apple brandy, and bual madeira replacing Italian vermouth. Pimento Dram rounds it out, taking the place of bitters. Named in honor of the winter 1776-77 campaign of the American War for Independence.

Picture of Ten Crucial Days
YieldsDrink
Year
2023
Authenticity
Your original creation
Creator
Captain Thomas Quigley's 5th great-grandson
Curator rating
Not yet rated
Average rating
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Alpino

1 oz Rye, Ragtime
1 oz Old Tom Gin, Ransom
3⁄4 oz Braulio
1⁄2 oz Zirbenz Stone Pine Liqueur
1⁄4 oz Bianco Vermouth, Dolin
2 ds Bitters, Angostura
2 ds Bitters (Bennett Wild Hunt or other woodland/pine type)
1 twst Lemon
Instructions

Stir with ice, strain, coupe, twist.

Notes

Braulio and Zirbenz are key to this drink. But in lieu of Ragtime, another spicy rye would work. For the OT gin, I tried both Hayman's and Ransom but prefer the latter in this recipe. If you can't find Bennett Wild Hunt bitters, use Cocktail Punk Alpino, Hudson Standard Spruce Shoot, or pine bitters.

YieldsDrink
Year
2023
Authenticity
Your original creation
Creator
David Becker
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Fox Shot — Gin, Brandy, Sweet vermouth, Bitters

Snow Pack

1 1⁄2 oz Cachaça, Leblon
3⁄4 oz Crème de Pamplemousse, Giffard
1⁄2 oz Herbal liqueur (Spearmint Schnapps)
3⁄4 oz Orange juice
2 ds Grapefruit bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

History

2023 ..... the year of record snowfall in the western USA.

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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The Creature That Drank Sheboygan

2 oz Cognac
1 oz Blended Scotch, Monkey Shoulder
1⁄2 oz Maraschino Liqueur, Leopold Brothers
1⁄2 oz Bual Madeira (Blandy's 10-year "medium-rich")
1⁄2 oz Peach liqueur (10th Mountain Whiskey & Spirit Co.'s Alpenglow cordial)
2 ds Orange bitters, Angostura
2 ds Bitters, Angostura
1 twst Orange peel (garnish)
Instructions

Build in a rocks glass. Fill with a large rock. Enjoy.

Notes

Credit for concept belongs to Death & Co. Denver for their "Middle Class Fancy" cocktail, which splits the spirit base of a Wisconsin Old Fashioned with blended scotch.

Picture of The Creature That Drank Sheboygan
YieldsDrink
Year
2023
Authenticity
Your original creation
Source reference

https://www.deathandcompany.com/menu/fallwinter-2019-cocktails/

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Minerva

1 2⁄3 oz Gin
2⁄3 oz Amontillado Sherry
1⁄3 oz RinQuinQuin a la Peche
1⁄2 oz Triple sec
1 ds Orange bitters
Instructions

Stir with ice in mixing glass, strain into chilled cocktail glass.

Notes

This cocktail is well-balanced with only slight sweetness, but not dry either. The mild peach of the RinQuinQuin plays off of the Amontillado's woody/nutty flavor. The recipe lists triple sec, but curacao or Cointreau might work as well. I prepared it with inexpensive DeKuyper triple sec and Regan's orange bitters.

History

This cocktail is on the website of the RinQuinQuin maker, Distilleries et Domaines de Provence. No other source information other than the ingredients and name are in their recipe.

YieldsDrink
Year
Unknown
Authenticity
Unknown
Creator
Unknown
Source reference

https://www.distilleries-provence.com/en/blog/minerva-n536

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Love & Murder

1 oz Campari
1 oz Herbal liqueur, Green Chartreuse
1 oz Lime juice
3⁄4 oz Simple syrup
4 dr Salt Solution
Instructions

Shake, strain, coupe.

YieldsDrink
Authenticity
Authentic recipe
Creator
Nick Bennett, Porchlight, New York City
Source reference

https://www.liquor.com/love-and-murder-cocktail-recipe-5211432

Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Painted Lady

1 oz Gin
1 oz Apple brandy (Aged)
1⁄2 oz Bénédictine
1⁄2 oz Cynar
1 ds Peychaud's Bitters
1 rinse Absinthe
Instructions

Stir with ice and strain into an absinthe-rinsed rocks glass.

History

Recently, I became inspired by Maks Pazuniak's 100 Year Old Cigar and took the rum-Scotch combination in a gin-applejack direction by way of the Pink Lady. It seemed that Peychaud's Bitters would round out the combination better than Angostura, and I dubbed this one the Painted Lady.

YieldsDrink
Year
2023
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2023/03/painted-lady.html

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • 1.5 oz apple brandy (Laird's bonded), 1 oz mezcal, 2 tsp Benedictine, 0.5 oz Cynar 70, 2 dashes Peychaud's bitters, absinthe rinse
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Vaseline

1 1⁄4 oz Gin
1 oz Amaro (Liquore Kapriol (must use this))
3⁄4 oz Suze
1⁄2 oz Bianco Vermouth, Dolin
1 twst Orange peel
Instructions

Stir with ice, strain into a coupe, squeeze and discard orange zest

Notes

I've hesitated to post this due to my perception that Liquore Kapriol could be hard to find. It's very heavily juniper-flavoured - supergin, if you like - and I've never tasted an amaro like it. But if you can find it, try this drink. I hope you like it as much as I do.

History

Named for its resemblance in colour to Vaseline glass - see photo. The glass contains small amounts of uranium salts which give it its colour and make it glow brightly under UV light. The drink does NOT contain uranium!

Picture of Vaseline
The Vaseline glass is by Geo. Davidson - vintage around 1890-1900.
YieldsDrink
Year
2023
Authenticity
Your original creation
Creator
lesliec
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Needs minor editing because Dolin blanc is not a "dry vermouth." I assume that Dolin blanc is intended as given. I think it has to be selected under "Bianco vermouth", shown as (blanc vermouth) which then changes to Bianco...a little confusing. After that Dolin can be selected as the brand. I run into the same problem with Comoz except worse because Comoz isn't an option as a brand and must be entered as a note. It only shows up as a note when searching rather by ingredient, which is unfortunate/limiting. Comoz is a particularly useful vermouth, much less sweet than blanc, but not dry.

Tried the drink. Beautiful color, very good flavor (I don't use Suze enough and this was a good excuse to use it), but quite sweet because that is the nature of three of the components. To cut the sweetness back the next time I make it, I will probably sub Comoz or Dolin Dry for the Blanc, and I might cut back to 3/4 on the Kapriol. Comoz has about 2/3 or less of the sugar in Dolin Blanc or Bianco Vermouth, really handy to have in the tool belt for fine tuning a recipe.

I have a similar white Negroni variant, Cansiglio Bianco Negroni, which alters Kapriol's Negroni recipe. I gave it some drying bitterness and long finish via Malort (which is quite clean/one-dimensional.) Note that I classified Kapriol as "herbal liqueur" rather than as an amaro. The makers of Kapriol have another product they call "Distilleria dell'Alpe Amaro del Cansiglio" so the amaro classification could prove problematic. I need to see if I can lay my hands on the amaro. Whatever the curators want to do with it, I hope we can settle on a designation and make Kapriol a direct entry at KC.

Thanks for your comments, Shawn - and I'm glad you liked the drink. For amusement tonight I made two versions, one with Dolin Blanc, the other with Dolin Dry. Wifey and I really can't taste much difference, but if we had to pick one we'd both go for the blanc version. Although it's subtle there's something more interesting on the nose than with the dry version. It would be worth trying other vermouths, as you have; Dolin is what I've got at the moment.
Regarding the classification of Kapriol, I'm happy to call it a herbal liqueur rather than an amaro, but I'll leave the decision on that, plus adding it to the 'standard' list of ingredients, to my Kindred colleagues.

Devil Makes Work

1 1⁄2 oz Light rum
1⁄2 oz Rhum Agricole
1⁄2 oz Falernum, Velvet Falernum
1⁄4 oz Fernet Branca
1⁄4 oz Curaçao
2 ds Bitters, Angostura
1 twst Orange peel (As garnish)
Instructions

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

History

I became inspired after discussing online how the Don't Give Up the Ship was originally the Napoleon in the Savoy Cocktail Book but Crosby Gaige's renaming of it made the combination successful. I decided to mashup that classic with the Corn'n'Oil akin to my A Six for A Nine (also on Kindred Cocktails) that combined the Creole with the Corn'n'Oil. I originally tried aged Barbados rum as the base, but it needed a lighter spirit and some funk. For a name, I opted for a saying common on Barbados of the Devil Makes Work leaving out the "for idle hands to do" part.

YieldsDrink
Year
2023
Authenticity
Your original creation
Creator
Frederic Yarm, Somerville, MA
Source reference

https://cocktailvirgin.blogspot.com/2023/03/devil-makes-work.html

Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
From other users
  • Used 1 oz aged rum, 1 oz rhum agricole, and 1 tsp Smith & Cross as the base
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Cleopatra (1937 UKBG)

1 1⁄2 oz Gin
3⁄4 oz Centerbe
3⁄4 oz Cranberry juice (Original used rowanberry)
Instructions

Stir with ice, strain into a chilled cocktail glass.

Notes

This is an interesting vintage cocktail, altered only due to the lack of rowanberry (mountain ash berries.) Cranberry juice cocktail seems a reasonable substitute for what was likely an equally sweetened version of rowanberry juice. Rowanberry is otherwise quite tart from what I understand--similar to cranberries.

The original recipe calls for San Silvestro which was a Centerbe made by Aurum, appears to be no longer available although Aurum orange liqueur is. I used Faccia Brutto Centerbe.

I would be interested to hear how actual rowanberry juice works in this drink. I don't have a source for the berries, but I found that cranberry juice made a good libation. It was only slightly sweet, and quite potent.

I have also tried this as 1.75 gin: 3/4 cranberry juice: 1/2 Centerbe, which was also good.

History

Per the 1937 UKBG, this cocktail was created by Leslie Shelley at the Berkeley Hotel in Knightsbridge, London using rowanberry (sweetened juice?)

YieldsDrink
Year
1937
Authenticity
Altered recipe
Creator
Leslie Shelley, Berkeley Hotel, London, England
Source reference

1937 UK Bartender's Guild Approved Cocktails

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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