Bell Weather

1 oz Vodka
1⁄2 oz Lemon juice
3⁄4 oz Blueberry shrub
3⁄4 oz Almond syrup
2 oz Prosecco
Instructions

*Combine vodka,Lemon,shrub and almond syrup.
*shake and strain onto champagne flute
*top up with prosecco
*Garnish: lemon twist

Bell Weather
2011 Kindred Cocktails
YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Dayri Garcia,Bookstore Bar & Cafe Seattle
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
Similar cocktails
  • Juan Ho Royale — Sparkling white wine, Blanco tequila, Blue Curaçao, Falernum, Lime juice, Orgeat

This is a solid recipe.  I made using Strongwater's shrub & would likely cut back to 0.5 oz next time.

Eagle's Dream (Robert Hess)

1 1⁄2 oz Gin
1⁄2 oz Crème de Violette
1⁄2 oz Lemon juice
1 oz Egg white
1⁄2 t Sugar
Instructions

Dry shake, shake, strain into a chilled coupe

Notes

I prefer the addition of orange bitters to cut down on the "damp" aroma egg white can sometimes give a lighter drink

History

This is Robert Hess' preferred version, not the original that appears in the Savoy:

1 Teaspoonful of Powdered Sugar.
The white of 1 Egg.
The Juice of 1/4 Lemon.
1/4 Crème Yvette.
3/4 Dry Gin.

I prefer Hess' recipe--it's not quite as sweet and the violette adds a nicer perfume

Picture of Eagle's Dream (Robert Hess)
2014 Kindred Cocktails
YieldsDrink
Authenticity
Authentic recipe
Creator
The Savoy Cocktail Book, Robert Hess
Source reference

http://www.youtube.com/watch?v=T8GjQA2N-q8

Curator rating
Not yet rated
Average rating
3.5 stars
(14 ratings)
From other users
  • Needs simple syrup. Did it as is 11/24/2021. 1/2 oz simple next time?
  • Sometimes this drink is a little sweet for me, but other times it strikes me as delicate and sublime. Feels very elegant.
  • Untried
  • Gin- floral, sour
Similar cocktails
  • Blue Moon — Gin, Crème de Violette, Egg white, Lemon juice, Lemon peel
  • Jacqueline — Gin, Crème Yvette, Egg white, Lemon juice, Syrup of roses, Cucumber
  • Karl the Frog — Genever, Herbal liqueur, Egg white, Soda water, Lime juice, Simple syrup, Half-and-half
  • No Moon At All — Gin, Crème de Cacao, Crème de Violette, Chambord, Lemon juice, Egg white
  • Orange Flower Sour — Gin, Herbal liqueur, Lemon juice, Egg white, Orange flower water

Last Snowstorm of the Season

1 1⁄2 oz Ouzo
1 1⁄2 oz Aperol
5 ds Bitters
Instructions

Splash ingredients together in vessel of choice, add a wintry mix of frozen water

Notes

I chose Wigle Organic Aromatic Bitters, optional garnish of a cherry helps center its qi

YieldsDrink
Authenticity
Your original creation
Creator
J., Bar None, Too, Virginia
Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
From other users
  • Beautiful in the glass but just too sweet. Subbed Ouzo for Turkish Yeni Raki which is similar. Maybe it's sweeter? I'll try again with Ouzo.
Similar cocktails
No similar cocktails found.

But We Don't Want The Irish

2 oz Rum, Banks
1 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Lime juice
1⁄4 oz Simple syrup
2 oz Soda water
Instructions

Add all ingredients (except soda) to a crushed ice-filled Collins glass and swizzle. Top with soda water and stir. Garnish with a lime wedge

Notes

Tired of the 'Irish' drinks on this day so I decided to make one of my own.

YieldsDrink
Authenticity
Unknown
Creator
El Jefe
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
Similar cocktails
  • Melanie's Moto — Rum, Herbal liqueur, Bitters, Soda water, Lime juice, Rich simple syrup 2:1, Thai Basil, Lime
  • Phil Collins — Cucumber Vodka, Herbal liqueur, Cranberry bitters, Soda water, Lime juice, Simple syrup
  • Snow — Absinthe, Gin, Bitters, Soda water, Lemon juice, Simple syrup, Egg white, Mint, Lemon peel
  • Green Leaves of Summer — Genepy, Apple liqueur, Gin, Sparkling water, Lemon juice, Lime juice, Egg white, Cream
  • Pimp Cup — Pimm's No. 1 Cup, Ginger Wine, Lemon-lime soda, Cucumber, Lemon, Lemon peel

Ace of Clubs

2 oz Añejo rum
1⁄2 oz Lime juice
1⁄4 oz Crème de Cacao
Instructions

Combine ingredients in a shaker and fill with ice. Shake well until chilled; strain into chilled glass.

YieldsDrink
Authenticity
Authentic recipe
Creator
Rumba, Seattle
Source reference

http://imbibemagazine.com/Ace-of-Clubs-Recipe

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Undrinkable.
Similar cocktails
  • Springtime For Donald — Cognac, Rye, Elderflower liqueur, Peychaud's Bitters, Lemon juice
  • Elder Fashioned — Bourbon, Elderflower liqueur, Bitters, Lemon juice, Orange, Maraschino cherry
  • Northeast Corridor — Rye, Gold rum, Tawny port, Falernum, Maraschino Liqueur, Peach bitters, Lime juice, Basil

Hi guys, I'm new to the Kindred Cocktials process and this is actually my first ever comment on a recipe so please be nice.
I'am currently a 20 year old bartender from Perth, Australia and have been in the industry for nearly 2 years now.
I found this website as part of univeristy assignment where I to record my contibutions within a specific online community, so I chose KC.

I found this recipe whilst i was searching the datebase and decided to try it before a night out last thursday.
I have always been a big fan of rum and rum cocktails so really enjoyed this! I was suprised to taste how well the creme de cacao and that chocolate flavour worked which the rum and lime juice especially.

Just wondering what the thoughts would be on using a Light Spiced Rum instead of the Anejo?

Overall great recipe and would make/drink again!

Hello Rafe,

Welcome.

I see no reason why a light spiced rum wouldn't work. Obviously the cacao pairs well with the rich caramel and cocoa you get in an aged rum, but it should pair with the cinnamon/clove of an infused rum as well. Try it and let us know.

Welcome to the club! You're not only going to find great drinks and cocktail history here but really knowledgeable sounding boards for your ideas and great support from the KC community

Hey Guys

Thanks for the support, its much appreciated.

Really sound advice and comments, I get where your theory.
When I try it ill let you know!

Yikes! Way too much lime and can't taste the CdC... I added more CdC and a bit of Velvet Falernum to help tone down the lime and add some spice and sweet. This needs more work.

You should also try the Mulata Daiquiri from Ago Perrone  at The Connaught Bar in London. 1 1/2 aged rum, 3/4 lime, 3/4 Creme de cacao and 1/4 Maraschino. 

Infinity Is A Shark

1 oz Jamaican rum, Smith & Cross
1 oz Demerara Rum, Lemon Hart 151
1⁄2 oz Tuaca
1⁄2 oz Crème de Cacao, Marie Brizard
1⁄3 oz Allspice Dram
1 oz Lime juice
2 oz Soda water, Malta India Molasses
Instructions

Shake all but the soda and strain into a crushed ice-filled Tiki mug or highball glass. Top with the soda and garnish with a mint sprig.

Picture of Infinity Is A Shark
YieldsDrink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • poss subs Licor 43 for Tuaca...
Similar cocktails
  • Sabor de Soledad — Reposado Tequila, Pear eau de vie, Herbal liqueur, Soda water, Lime juice, Cinnamon syrup, Ginger syrup
  • Honey Suckle — Cuban rum, Sherry, Club soda, Lime juice, Honey
  • Paloma (Improved) — Reposado Tequila, Grapefruit bitters, Club soda, Grapefruit syrup, Lime juice, Salt
  • La Nuestra Paloma — Tequila, Elderflower liqueur, Triple sec, Bitters, Club soda, Lime juice, Grapefruit juice, Grapefruit peel
  • Hibiscus Rum Punch — Blended rum, Hibiscus Liqueur, Seltzer water, Lime juice, Rich demerara syrup 2:1, Lime

Pergélisol

1 1⁄4 oz Gin, St. George Terroir
1⁄2 oz Zirbenz Stone Pine Liqueur
1⁄4 oz Amaretto, Lazzaroni
1 bsp Bénédictine
1⁄3 oz Lemon juice
Instructions

Shake, strain, up

History

"Pergélisol" is French for permafrost; I was playing around with Zirbenz and the flavor and scent made me think of the intense greenery still frozen by the winter. I wanted to pair it with herbal and resin-ie flavors, and the St George Terroir did an excellent job of supporting the rest of the ingredients while still maintaining the spruce and bay leaf notes.

Picture of Pergélisol
2011 Kindred Cocktails
YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Suprisingly dry and uncomplicated.
Similar cocktails
  • Army & Navy — Gin, Orgeat, Lemon juice
  • Bee's Knees — Gin, Honey syrup, Lemon juice
  • Gimlet — Gin, Lime cordial
  • Leap Year — Gin, Orange liqueur, Sweet vermouth, Lemon juice, Lemon peel
  • Aviatrix — Gin, Elderflower liqueur, Maraschino Liqueur, Lemon juice

Sunflower

3⁄4 oz Gin
3⁄4 oz Elderflower liqueur, St. Germain
3⁄4 oz Triple sec, Cointreau
3⁄4 oz Lemon juice
1 rinse Absinthe
1 twst Lemon peel
Instructions

Shake first four ingredients with ice and strain into absinthe-rinsed cocktail glass. Garnish with lemon.

YieldsDrink
Year
2008
Authenticity
Authentic recipe
Creator
Sam Ross
Source reference

http://www.starchefs.com/chefs/rising_stars/2008/new_york/drink_sam_ros…

Curator rating
Not yet rated
Average rating
4 stars
(26 ratings)
From other users
  • Substitute Genever for the Gin and omit the absinthe rinse.
  • Nice!
Similar cocktails
  • Eye of Jupiter — Gin, Hibiscus Liqueur, Allspice Dram, Mango puree, Lemon juice, Lemon
  • Cotton Club — Gin, Elderflower liqueur, Sorel liqueur, Grapefruit juice, Lemon juice
  • Bungle in the Jungle — Overproof rum, Mango Rum, Orange juice, CioCiaro, Lime juice
  • Zombie Island Punch — Rum, Orange liqueur, Allspice Dram, Bitters, Pomelo juice, Lime juice, Passion fruit syrup, Vanilla syrup
  • You Knew I Was Poison — Light rum, Triple sec, Falernum, Overproof rum, Orange juice, Lemon juice, Pineapple juice

This is the least good cocktail using elderflower I've had.  I love this stuff but this is a miss:  too much elderflower or maybe the interaction with orange is wrong.  The original Corpse Reviver #2 is better.

Tart, sweet, wonderful nose where the elderflower and absinthe intertwine. Must shake double long (preferably with absinthe straight from the freezer) as it is best enjoyed as cold as possible.

Was too sweet for me the first time I made it so next time I reduced the Cointreau & St. Germain to 2/3 oz and now is one of my top cocktails.

Coolidge

2 oz Rye, Sazerac
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Eau de vie of Douglas Fir, Clear Creek
Instructions

Stir with ice and strain into a cocktail glass. Twist a lemon peel over the top and discard.

YieldsDrink
Authenticity
Authentic recipe
Creator
Ryan Lotz, Lineage Restaurant, Brookline, MA
Source reference

http://cocktailvirgin.blogspot.com/2010/06/coolidge.html

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
Similar cocktails

The Third Man

2 oz Gin (Original recipe calls for Bar Hill Blue Gin)
3⁄4 oz Pineau des Charentes
1⁄4 oz Suze
2 ds Peychaud's Bitters
Instructions

Stir with ice and strain into a rocks glass containing a large ice cube. Garnish with a lemon twist.

YieldsDrink
Authenticity
Authentic recipe
Creator
Dan Greenbaum, The Beagle, Manhattan
Source reference

http://cocktailvirgin.blogspot.com/2013/01/the-third-man.html

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
Similar cocktails
Subscribe to