The Julie Ruin

1 oz Gin
1 oz Applejack
1 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Lime juice
1⁄2 oz Cinnamon syrup
1 oz Champagne
1 pn Nutmeg (as garnish)
Instructions

Shake first five ingredients, strain them over one big rock, top with Champagne, garnish with nutmeg.

History

Super loose take off of the Mother's Ruin Punch. Cheers.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Improvised with Becherovka for cinnamon syrup and Punt e Mes for CAF. Very nice, but needed some simple or extra vermouth for acid balance because I omitted the champagne. — ★★★★
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Taylor Precedent

1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Cinnamon syrup
1 oz Apple brandy, Lairds Bonded
1 ds Bitters, Bittermens 'Elemakule Tiki
3 oz Sparkling white wine (Crémant de Jura or brut Champagne)
1 Brandied cherry (as garnish)
Instructions

Shake all but sparking wine, strain into a Champagne flute over wine, garnish.

YieldsDrink
Authenticity
Authentic recipe
Creator
Meaghan Dorman
Source reference

http://liquor.com/articles/champagne-cocktails-three-ways/#tm3LFZLYMyvr…

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Ice Wine Cobbler

3 oz Ice wine
3 wdg Melon
Instructions

Muddle and strain over crushed ice. Garnish lavishly with fruit in season. Serve with straw.

YieldsDrink
Year
2014
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Enough Already

2 oz Apple brandy
3⁄4 oz Cranberry syrup
3⁄4 oz Lime juice
Instructions

Shake, strain, up, lime wedge garnish.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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Isaiah Rynders

1 1⁄2 oz Irish whiskey, Jameson Black Barrel
1⁄2 oz Irish whiskey, Connemara (or other peated whisk(e)y)
1 oz Cardamaro
3⁄4 oz Lime juice
3⁄4 oz Ginger-Honey Syrup
1⁄2 t Tamarind chutney
3 ds Bitters, Dr Adam Elmegirab's Orinoco Bitters
1 1⁄2 oz Vanilla Soda water
1 pn Nutmeg (as garnish)
Instructions

Shake, strain over one large ice cube in a mustache cup* or highball, top with vanilla cream soda, garnish.

Notes

A mustache cup was used by 19th Century sporting men to keep their tipples out of their mustaches. For more on the sporting class, see Wondrich's Imbibe!

History

This will probably remain the only drink on KindredCocktails to specify tamarind chutney.

YieldsDrink
Year
2014
Authenticity
Authentic recipe
Creator
The Dead Rabbit Grocery & Grog, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Delicious when I tried it at the Rabbit. Savory, sweet, complex.
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Murciélago

1 1⁄2 oz Pineapple rum, Plantation Stiggins' Fancy
3⁄4 oz Bianco Vermouth
1 t Maraschino Liqueur
1 t Lime juice
2 ds Bitters
Instructions

Shake, strain, rock.

History

There are several drinks going by "Bacardí Cocktail" attested to in old books; the most famous is a Daiquirí reddened by grenadine, and the oldest I know of is a stirred drink of Bacardí, sweet vermouth, and pineapple syrup. Here's a mashup.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • 4.5 if I could. Agree with easy on the bitters
  • Not too heavy on the bitters.
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Made with previous suggestion (light on the bitters = 1 dash… still overpowers the delicate nature of the Stiggins’ Fancy. Next time I make this I’ll use a dropper.) Overall I was expecting this to be sweeter but the small amount of lime really sharpens the drink up - quite dry. I’m not one to alter an old recipe but, personally, I’d kick the Maraschino up 50% and (don’t hate!) swap the Biano Vermouth with one of my favorites: Cocchi Storico di Torino. I actually like the dry aspect but it’s an odd flavor profile when expecting a bit more sweetness. And that wonderful pineapple rum (I do not normally enjoy rum but I can’t not have Stiggins’ stocked to sip on here and there. It’s a fantastic expression!)

Scuffle

1 1⁄2 oz Bourbon
1 1⁄2 oz Pomegranate juice
3⁄4 oz Lemon juice
3⁄4 oz Passion fruit syrup
Instructions

Shake, strain, rocks.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Merrily We Go To Hell

1 1⁄2 oz Gin
1⁄2 oz Bianco Vermouth
3⁄4 oz Lime juice
1⁄2 oz Cinnamon syrup
1 twst Grapefruit peel (expressed and discarded)
Instructions

Shake, strain, up, twist.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
From other users
  • Made without expressed grapefruit, would try again with it to see if it improves.
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Sin Takes A Holiday

1 oz Navy strength rum, Smith & Cross
1 oz Nicaraguan Rum, Flor de Caña Dry 4
2 oz Pineapple juice
2 oz Grapefruit juice
1⁄2 oz Lime juice
1⁄2 oz Cinnamon syrup
1 ds Bitters, Angostura
Instructions

Shake, strain over crushed ice, serve with straw.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • A nice, complex, refreshing drink. The S&C comes through but there's a lot more to it than that.
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Algonquin Round Table

1 1⁄2 oz Rye, Rittenhouse 100
3⁄4 oz Pineapple juice
1⁄2 oz Bianco Vermouth, Dolin
1⁄4 oz Cinnamon syrup
1⁄2 oz Lime juice
Instructions

Shake, strain, up or rocks.

YieldsDrink
Year
2014
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Cut the cinnamon syrup to 1/4 oz. and the pineapple juice to 1/2 oz. -- seemed like it would be awfully sweet otherwise.
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