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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  • Juan Ho Royale — Sparkling white wine, Blanco tequila, Blue Curaçao, Falernum, Lime juice, Orgeat
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noksagt commented on 1/07/2018:

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?
  • 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
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  • 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
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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)
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.
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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.

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

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Undrinkable.
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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. 

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
Yields Drink
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...
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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
Yields Drink
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.
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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.

Yields Drink
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
(29 ratings)
From other users
  • Substitute Genever for the Gin and omit the absinthe rinse.
  • Nice!
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bvankammen commented on 1/19/2016:

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.

Dungeoness commented on 5/21/2021:

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.

drjones commented on 2/12/2023:

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.

Yields Drink
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)
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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.

Yields Drink
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
3.5 stars
(5 ratings)
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