The Sun Goes Down

1 Chili pepper (Chiltepin)
2 oz Reposado Tequila
1 oz Orange juice
1⁄2 oz Lime juice
1⁄2 oz Grenadine (as float, Bell pepper infused, see note)
Instructions

Crack chiltepin pepper to release seeds. Shake all ingredients except bell pepper grenadine, double strain in double rocks glass over ice. Float grenadine syrup, garnish with cherry.

Notes

Bell Pepper Grenadine: place in saucepan 1 cup bell peppers, 1 cup organic sugar, 1 cup pomegranate juice, 2 oz orange flower water, and 2 cups water; bring to boil; reduce heat; simmer 20-30 minutes to taste.

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Caravel

1 1⁄2 oz Gin
1⁄2 oz Lime juice
1⁄2 oz Bianco Vermouth
1⁄4 oz Herbal liqueur, Green Chartreuse
4 lf Sage
Instructions

Lightly press the sage leaves into the liquids, shake, strain over one big rock, garnish with two more sage leaves.

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Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • I added a bit of simple syrup and it was quite good. — ★★★★
  • Small drink. I used large sage leaves. It turned out pleasantly sage-y. — ★★★★
  • Fresh, refreshing, herbal, earthy.
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Seems unbalanced, too dry and sour for my tastes. Next time use 1/4 oz simple syrup or up the chartreuse. 

Agree that the lime dominates a bit too much. I used Beefeater 24 for my first one. I made two other variations that I enjoyed better. 1) Upping the Chartreuse to 1/2 oz and 2) Using a Navy Strength Gin [Bully Boy The Chemistry Gin] (along with the extra Chartreuse). 

Melonette Mule

1 oz Kiwi (Peeled and cut)
1 oz Light rum
1 ds Bitters, Angostura
4 oz Ginger beer (strong brew)
1 twst Orange peel
Instructions

Muddle kiwi until smooth. Add white rum and bitters and shake. Strain into highball (dont double strain, you want the seeds for aesthetic appeal and garnish) over crushed ice. Top with a strong and spicy ginger beer and garnish with an orange twist.

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The Chadwick

2 wdg Lime
16 lf Mint
1 oz Simple syrup (Ginger habanero see note)
1 1⁄2 oz Dark rum
1 oz Pomegranate juice
3 oz Soda water
Instructions

Muddle lime and mint in a highball until juicy and aromatic. Add syrup, rum and juice. Stir, add ice and stir some more. Top with soda and give a final stir. Suggested garnishes: Sugar cane stick, mint, candied ginger

Notes

Ginger habanero simple syrup- 1 cup sugar, 1 cup water, 1 seeded habanero (removed from steep after 5 minutes), 2 oz fresh ginger juice

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Authenticity
Altered recipe
Creator
Adam Seger
Source reference

Imitation of original recipe from Nacional 27 in Chicago

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Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Without lime is tasty as well.
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Lazy Summer Mornings

1 oz Gin
1⁄2 oz Peach liqueur
2 sli Peach
1⁄2 oz Simple syrup (Black pepper, see note)
4 oz Sparkling white wine
Instructions

(Drink is a work in progress)

Muddle peach slices with the simple syrup. add the gin and liqueur and stir until chilled. Double strain into champagne flute or cocktail glass and top with sparking white wine. Garnish with another peach slice.

Notes

Could easily substitute peach puree for fresh peaches.

Black Pepper Simple Syrup
1/4 cup whole black peppercorns
1/4 teaspoon red pepper flakes
1 cup water
1 cup granulated sugar

History

Peach season is quickly approaching and nothing reminds me more of summer than fresh, juicy peaches. I love to add pepper to most of my fruits and thought a drink that does the same would be divine.

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Your original creation
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Mayfly Cocktail

1 1⁄4 oz Old Tom Gin
1⁄2 oz Calvados
1⁄2 oz Lemon juice
1⁄4 oz Elderflower liqueur, St. Germain
1 bsp Herbal liqueur, Yellow Chartreuse
1 sli Lemon peel
Instructions

Shake, double strain, chilled coupe. Express lemon peel high above the glass, rub the stem and underside of the bowl of the glass, and garnish

Notes

I prefer to use Hayman's to keep the color of the drink on the lighter side

History

I like the fleeting and ephemeral flavor of this cocktail. Slightly herbal, fruit forward, with an interesting intermix between the sweet gin and calvados

Picture of Mayfly Cocktail
2011 Kindred Cocktails
YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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Port of Spain (Taste Bar, St. Louis)

1 oz Rye, Rittenhouse
1⁄2 oz Bitters, Angostura
1⁄2 oz Allspice Dram, St. Elizabeth
3⁄4 oz Lemon juice
3⁄4 oz Grenadine
3⁄4 oz Egg white
Instructions

Combine all ingredients in shaker tin and dry shake to emulsify egg whites. Add ice and shake for 20 seconds. Fine strain into large coupe.

YieldsDrink
Authenticity
Authentic recipe
Creator
Kyle Mathis, Taste Bar, St. Louis
Source reference

Gaz Regan's 101 Best New Cocktails 2013: http://www.gazregan.com/category/101-best-new-cocktails/

Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
From other users
  • complex - all the spice can be tasted
  • Brilliant
  • Truly excellent. [#1 cocktail I found on this site during 2018]
  • Goodly oz ritttenhouse
  • Good, but the Beretta Port of Spain is better I think. — ★★★★
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Dear Livejournal

1 3⁄4 oz Gin, Junipero
1 1⁄4 oz Pisco, Don César Italia
3⁄4 oz Orgeat
1⁄2 oz Lemon juice
1⁄2 oz Lime juice
2 t Orange juice
2 ds Herbal liqueur, Pernod
Instructions

Shake/Strain/Rocks

Notes

Not sure how I feel about this yet. And I'm just about out of Junipero and Pisco so I can't go back and tweak this yet.

YieldsDrink
Year
2014
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Traidor

1 1⁄2 oz Mezcal, Del Maguey Vida
3⁄4 oz Cardamaro
1⁄2 oz Aperol
1 sli Orange peel
3 ds Bitters, 5 by 5 Aromatic
Instructions

Build over crushed ice in a wine glass. Gently stir, top off with crushed ice and garnish with an orange peel

History

What started out as a take on a negroni, ended up being a completely different animal altogether. Smokey, sweet and bitter.

Picture of Traidor
2011 Kindred Cocktails
YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Made it up. — ★★★★★
  • yet to try
  • Need an Anejo mezcal for this.
  • Think I had this. Need to try it up.
  • Want to try
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Curated this slightly: changed the bitters from "Aged" to "Aromatic" to reflect picture and avoid confusion with their Aged Citrus bitters.

Thanks,

Zachary

10 Penny Mule

2 oz Gin, Tanqueray 10
1⁄2 oz Ginger liqueur, Domaine de Canton
1⁄2 oz Lemon juice
6 lf Mint
4 oz Ginger beer, Fentimans (or another spicy ginger beer)
1 spg Mint
1 sli Lemon
Instructions

Muddle mint leaves and Domaine de Canton in a mixing glass until well expressed. Add gin and lemon juice. Double strain into a mule mug filled with large ice. Top with ginger beer, garnish with a mint sprig and a lemon slice

Picture of 10 Penny Mule
2011 Kindred Cocktails
YieldsDrink
Year
2014
Authenticity
Altered recipe
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Red to try
  • A delicious, spicy alternative to a gin and tonic
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