Kindred Cocktails

Final Straw

2⁄3 oz Islay Scotch, Laphroaig Quarter Cask

2⁄3 oz Herbal liqueur, Yellow Chartreuse

Instructions

Shake over ice and double-strain into a chilled Nick & Nora glass or coupette.

Notes

Original recipe calls for Chartreuse M.O.F. (Cuvée des Meilleurs Ouvriers de France Sommeliers), but G. Regan subs Yellow Chartreuse. I was out of the Laphroaig and subbed Compass Box Peat Monster, and it worked well.

Authenticity

Authentic recipe

Creator

Geoff Fewell, Boilermaker House, Melbourne, Victoria, Australia

Source reference

101 Best New Cocktails, 2016, G. Regan

Curator rating

Not yet rated

Average rating

5 stars

(20 ratings)

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From other users

The sweetness of the Benedictine tames the smokiness. Very unique flavors. One of my favorites.
nice boozy play on The Last Word, perfect for the fall.
Sweet and sour but also earthy and smoky. Like lemonade that had been buried underground for a while.

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Delicious Sour (Dead Rabbit Version)

3 ds Eucalyptus tincture

1⁄2 oz Pistachio syrup

2 oz Apple brandy, Lairds Bonded

1⁄4 oz Peach liqueur (Merlet creme de peche)

3⁄4 oz Lime juice

3 ds Absinthe, Pernod

1 ? Egg white

1 pn Nutmeg (as garnish)

Instructions

Dry shake all but nutmeg, shake with ice, strain into punch glass, one large cracked ice cube, garnish with nutmeg

Notes

My eucalyptus tincture came out strong so I scale it back to two dashes

History

Dead Rabbit's modification on the classic Delicious Sour

Year

2013

Authenticity

Authentic recipe

Creator

Dead Rabbit

Source reference

The Dead Rabbit Drinks Manual p 126

Curator rating

Not yet rated

Average rating

4 stars

(2 ratings)

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From other users

Good, light on the eucalyptus and egg

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Isaac Newton — Calvados, Bitters, Apple syrup, Lemon juice, Apple, Cinnamon stick
Faux Stone Fence — Rye, Apple cider, Lemon juice, Maple syrup
Double Haggis — Scotch, Drambuie, Orange bitters, Apple cider, Lemon juice
Southern Goth — Scotch, Bourbon, Peach liqueur, Cynar 70, Peach bitters, Lemon juice, Honey syrup, Lemon
Gascon Smash — Armagnac, Plum eau-de-vie, Plum, Lemon juice, Mint

Chartreuse Fizz

1 oz Herbal liqueur, Green Chartreuse

1 oz Gin

1 oz Lime juice

4 oz Club soda (to top)

Instructions

Combine in highball filled with ice, top with club soda, stir to mix.

Authenticity

Your original creation

Curator rating

Not yet rated

Average rating

2.5 stars

(3 ratings)

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That's Probably Him — Sparkling white wine, Gin, Dry vermouth, Aromatized wine, Apricot liqueur, Lemon juice

Vessel 75

3 oz Bourbon, Woodford Reserve

3 ds Peychaud's Bitters

3 oz Egg white foam (lemon-maple, as garnish)

1 twst Orange peel (as garnish)

Instructions

Stir, strain into a rocks glass, add foam to top. Garnish.

Notes

To make foam, add 4 egg whites, 2 oz lemon juice, 4 oz maple syrup and 6 oz water to an ISI whipper. Charge and dispense.

Year

2006

Authenticity

Authentic recipe

Creator

Jamie Boudreau

Source reference

http://smallscreennetwork.com/video/19/jamie_boudreau_molecular_mixolog…

Curator rating

Not yet rated

Average rating

4 stars

(3 ratings)

From other users

Sazerac on the bottom. Sour on the top. 4.5★

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Bourbon Milk Punch — Bourbon, Half-and-half, Sugar, Vanilla extract, Nutmeg
K2 — Bourbon, Coffee liqueur, Irish Cream, Whole egg, Stout Reduction, Grade B maple syrup, Nutmeg

Curated this. Removed picture to avoid copyright. Moved foam recipe to the notes, clarified instructions. Thanks, Zachary

Mexican Cloud

1 1⁄2 oz Tequila, Milagro (select barrel Blanco tequila)

1 oz Pomegranate juice

1 ds Rhubarb bitters

1 ds Simple syrup

1 ? Herbal liqueur, Green Chartreuse (mist, as garnish)

Instructions

Stir, strain into a coupe, add a layer of foam, flame Chartreuse mist on top.

Notes

To make the foam layer, add 4 egg whites, 6 oz St. Germain, 3 oz lemon juice and 2 oz water to an ISI whipper. Charge twice and dispense. This makes much more than you'll need for one drink, but smaller volumes are difficult in an ISI.

Year

2010

Authenticity

Authentic recipe

Creator

Jamie Boudreau

Source reference

http://www.drinkoftheweek.com/how-to-make-cocktail-foam/#axzz44ygpB1IO

Curator rating

Not yet rated

Average rating

5 stars

(1 rating)

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Aguila Azteca — Tequila, Ginger liqueur, Crème de Violette, Honeydew melon juice
Torpedo Juice — Moonshine, Elderflower liqueur, Almond liqueur, Bitters, Pomegranate juice
Constantinople — Bourbon, Fig liqueur, Sweet vermouth, Liquid smoke
That Voodoo That Yuzu — Ginger liqueur, Strega, Rye, Passion fruit bitters, Yuzu juice, Pineapple juice
Havana Station — Rum, Bourbon, Crème de Banane, Falernum, Lime

Curated this: Removed picture to avoid copyright issues. Removed foam recipe to the notes section, moved creator and source citation to their proper locations. Added date. Thanks, Zachary

The Monroe

1 1⁄2 oz Gin, Junipero

1⁄4 oz Peach liqueur, Massenez

1⁄4 oz Orgeat

3 ds Peychaud's Bitters

1 ds Orange bitters (1 part fee brothers, 1 part regans, 1 part angostura orange)

1⁄2 oz Club soda

Instructions

Stir (less soda), strain into rocks glass with large ice cube, top with club soda

Year

2013

Authenticity

Authentic recipe

Creator

Scott Teague from Death and Co

Source reference

Death and Co pg.166

Curator rating

Not yet rated

Average rating

3 stars

(8 ratings)

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From other users

Made with Combier instead of Massenez and Sipsmith instead of Junipero. The drink was cloying and tasted like more like cough syrup than perhaps any other cocktail I've had.

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Lake County Remembered

1 oz Aromatized wine, Cocchi Americano

1 oz Old Tom Gin, Ransom

1 oz Amontillado Sherry, Wisdom and Warter

1⁄4 oz Pear eau de vie, St. George

1⁄2 oz Lemon juice

2 ds Bitters, Fee Brothers Black Walnut

Instructions

Shake over ice, serve up with a lemon twist

Authenticity

Your original creation

Curator rating

Not yet rated

Average rating

3.5 stars

(2 ratings)

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Come Dancing! — Gin, Amontillado Sherry, Bianco Vermouth, Bitters, Grapefruit juice
The People All Call Her Alaska — Dry vermouth, Gin, Herbal liqueur, Orange bitters, Lemon peel, Mint
East Bay Sunset — Dry white wine, Aromatized wine, Aperol, Gin
Island Dream — Gin, Aromatized wine, Dry vermouth, Bianco Vermouth, Orange bitters, Salt Solution, Lemon peel
Lifetime Ban — Navy strength gin, Bianco Vermouth, Fino sherry, Mint, Lemon peel

Curated from Pear liqueur (which would be sweetened) to Pear eau de vie, which is unaged clear distilled unsweetened fermented pear juice. That's what is pictured in the photo. Unfortunately, pear "brandy" is ambiguous these days because it is often used to describe pear liqueur -- and usually of awful quality. It's best to avoid the confusion and not call it brandy.

Golden Window

3⁄4 oz Tequila, El Tesoro Reposado

3⁄4 oz Mezcal, Del Maguey Vida

1⁄2 oz Campari

1⁄2 oz Cynar

1 t Maraschino Liqueur, Luxardo

1 t Ancho Reyes chile liqueur

1 ds Bitters, Angostura

12 dr Bitters, Bittermens Xocolatl Mole

1 twst Grapefruit peel (As garnish)

Instructions

Stir. Up. Grapefruit twist. Discard twist.

Year

2016

Authenticity

Your original creation

Creator

Fransos

Curator rating

Not yet rated

Average rating

4.5 stars

(15 ratings)

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From other users

added 2 bs ancho syrup
Delicious and complex. Bitter, smoke, spicy. Would have many times over
Very bitter, sweet, Mezcal. Hard to discern the cynar, maraschino, and mole bitters.
That's a lot of ingredients. The ancho reyes and maraschino is mostly lost in here.
Don't stir too much

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Rodeo Ghost — Mezcal, Zucca, Sweet vermouth, Bitters, Orange peel
The Last Mechanical Art — Mezcal, Cynar, Sweet vermouth, Campari, Orange peel
El Nacional — Mezcal, Campari, Ramazzotti, Dry vermouth, Chocolate bitters, Islay Scotch, Lemon peel
Bitters & Smoke — Tequila, Cynar, Fernet Branca, Mezcal, Grapefruit peel
Not saying no — Irish whiskey, Amaro Nonino, Cynar, Mezcal, Amère Nouvelle, Bénédictine, Bitters

Bali Bali

1 oz Lime juice

1 oz Pineapple juice

1 oz Orange juice

1⁄2 oz Simple syrup

1⁄2 oz Falernum, Velvet Falernum

1⁄2 oz Passion fruit syrup (Lilikoi)

1 oz Light rum

1 oz Dark rum (Jamaican)

1 oz Gin

1 oz Cognac

Instructions

Combine, shake with ice, and strain over fresh, crushed ice in a tall glass.

Year

c. 1952

Authenticity

Authentic recipe

Creator

Harry Batts, Bali H'ai at the Beach, New Orleans

Source reference

Beachbum Berry Remixed, pg. 111

Curator rating

Not yet rated

Average rating

3.5 stars

(8 ratings)

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Un Poivron en Vacances (Mr Pepper on Holiday) — Barbados Rum, Allspice Dram, Bitters, Orange juice, Lime juice, Mango juice, Hellfire Habanero Shrub, Passion fruit syrup, Yellow bell pepper
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Rail-babbler — Jamaican rum, Orange liqueur, Campari, Pineapple juice, Lime juice
Smuggler's Last Run — Gold rum, Gin, Navy strength rum, Branca Menta, Sherry, Pineapple juice, Lime juice, Lemon juice, Orgeat
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Curated this: Corrected creator information, source citation and year. Thanks, Zachary

This was refreshing, flavorful and strong! I made 2 drinks worth, and shook it with ice in a large mason jar.
Myer's dark rum, Plantation 5 year in place of light, homemade grenadine in place of the passion fruit, and homemade Falernum were the notables. Garnished with lime wedges and fresh mint and basil from our garden.
Absolutely delicious, will make again!