East Coast Tommy Margarita

2 oz Tequila
1 oz Lime juice
3⁄4 oz Agave syrup (equal parts agave nectar and water)
1 ds Bitters, Angostura
Instructions

Shake ingredients with ice and strain into a coupe. Garnish with lime (optional).

Notes

This take on Tommy's Margarita -- which is a margarita that replaces triple sec with the more subtle agave nectar -- simply adds a touch of Angostura bitters to the mix. It seems like a minor modification, but a little bitters goes a long way.

Yields Drink
Authenticity
Authentic recipe
Creator
Jackson Cannon of the Hawthorne, Boston
Source reference

OFF DUTY -Kevin Sintumuang. Wall Street Journal. (Eastern Edition). New York, N.Y.:Jun 30, 2012. p. D.1

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4 stars
(1 rating)
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Zachary Pearson commented on 3/23/2014:

I was discussing this idea of subbing Cointreau for agave syrup with a friend the other night, and I just don't understand the appeal - it's a tequila sour, which is fine and all that, but it's not a Margarita.

Thanks,

Zachary

Dan commented on 3/24/2014:

I agree. I'm all for Jackson Cannon and what he has done for cocktails in the Kendall Square area of Boston, but this steps far enough away from a Margarita as to be a different drink. I Margarita is about the interplay of the pepper of the blanco, the fruit of the triple sec, and the sweet/sour balance of the liqueur and lime. Plus salt of course.

yarm commented on 12/24/2021:

All Jackson did was add bitters. If there is a person to point fingers at, it's Tommy Bermujo who invented what is known now as Tommy's Margarita circa 1987/88 at his family's Mexican restaurant outside of San Francisco that was one of the first American spots to feature high quality tequilas. Tommy's goal was to showcase the beauty of craft agave distillates instead of hide them under an orange liqueur. This was back in an era when horrid mixto tequilas were the norm on bar shelves across the states.

noksagt commented on 12/25/2021:

Fred, you are usually bang-on with your history…but I thought this was a Julio Bermejo drink (named for the restaurant and his father).

The Paul Clifford

2 oz Rum, Flor de Caña 7
1⁄4 oz Ginger
1 wdg Orange
1 wdg Lime
3 oz Ginger beer
Yields Drink
Authenticity
Authentic recipe
Creator
Peche Restaurant in New Orleans
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Not yet rated
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lesliec commented on 3/23/2014:

Ginger what? Juice, syrup, liqueur ... ?

The Hemingway

2 oz Gin, Citadelle
1⁄2 oz Maraschino Liqueur
3 oz Grapefruit juice
1 sli Lime
Yields Drink
Authenticity
Authentic recipe
Creator
Peche Restaurant
Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
From other users
  • Use a sweeter maraschino liqueur
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Third Ward Zombie

1 oz Rum, Barbancourt
1 oz Rum, Gosling's
1 oz Walnut Liqueur, Nocello (Similar to Frangelico)
3 oz Pineapple juice
1 oz Lime juice
Yields Drink
Authenticity
Authentic recipe
Creator
Peche
Source reference

Peche restaurant New Orleans

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Zachary Pearson commented on 3/22/2014:

Could you give us an idea of how to make the drink (and your other entry)?

Thanks,

Zachary

drjones commented on 9/05/2024:

I made it with Barbancourt 8, Hamilton 86 in place of Goslings, Homemade Nocino, canned TJ's Pineapple juice & fresh squeezed lime juice. In the shaker tin before ice was a little underwhelmed on the flavor so I decided to shake with one small ice cube and pour over medium ice. The right call for this drink for me, retaining the concentrated flavors & giving it a longer shelf life unwatered down.

Sping is Here Pimms Cup

3 oz Gin, Nolet's
1 1⁄2 oz Pimm's No. 1 Cup
1 oz Tonic water syrup
3 oz Soda water
Instructions

In an ice-filled pint glass add the Nolet's, Pimm's and Tonic syrup and stir well. Add soda water to near top and float a touch of Pimm's on top. Garnish with a wheel each of orange, lemon and lime

History

Personal take on the classic Pimm's Cup

Picture of Sping is Here Pimms Cup
2011 Kindred Cocktails
Yields Drink
Authenticity
Unknown
Creator
El Jefe
Curator rating
Not yet rated
Average rating
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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
Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Dayri Garcia,Bookstore Bar & Cafe Seattle
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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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
Yields Drink
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
(15 ratings)
From other users
  • Needs simple syrup. Did it as is 11/24/2021. 1/2 oz simple next time?
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  • Untried
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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

Yields Drink
Authenticity
Your original creation
Creator
J., Bar None, Too, Virginia
Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
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  • 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.
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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.

Yields Drink
Authenticity
Unknown
Creator
El Jefe
Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
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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.

Yields Drink
Authenticity
Authentic recipe
Creator
Rumba, Seattle
Source reference

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

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Not yet rated
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3 stars
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rafewood35 commented on 4/20/2014:

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!

DrunkLab commented on 4/20/2014:

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.

Cocktailian commented on 4/21/2014:

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

rafewood35 commented on 4/21/2014:

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!

drinkingandthinking commented on 8/09/2018:

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.

Fransos commented on 8/10/2018:

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. 

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