Erik Satie Cocktail

1 1⁄2 oz Gin, St. George Dry Rye
3⁄4 oz Dry vermouth
1⁄2 oz Crème de Violette, Tempus Fugit
2 ds Absinthe
2 ds Lavender bitters
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, up, twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Rowen, Fogged In Lounge.
Source reference

http://foggedinlounge.blogspot.com/2013/08/tempus-fugit-liqueur-de-viol…

Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
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Trick of the Tail

1 1⁄2 oz Bourbon, Eagle Rare
1 oz Ruby Port, Sandeman
1⁄2 oz Apricot liqueur, Marie Brizard
2 ds Bitters, Bittermens Xocolatl Mole
1 sli Apple (about 1/4 inch)
2 ds Cinnamon
Instructions

Muddle thinly sliced apple with few dashes of cinnamon in a shaker. Add ingredients, shake and strain into a cocktail glass.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
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Zachary Pearson commented on 11/30/2013:

Curated this - added the apple and cinnamon from the instructions. How much apple is appropriate here?

Thanks,

Zachary

mattedpelt commented on 11/30/2013:

Just a thin slice about a 1/4" thick should do it and come through.

Velvet Daiquiri

2 oz Dark rum, Seales 10 yr.
1⁄2 oz Falernum, Velvet Falernum
1⁄4 oz Ginger liqueur, Domaine de Canton
3⁄4 oz Lime juice
Instructions

Shake with ice, serve up. No garnish.

Notes

I "invented" this and enjoyed it enough to add it to KC. Subsequently found the Kon-tini, but I think my proportions and the use of only dark rum make a much better drink.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • 5/8 oz lime juice
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Roma 46

2 oz Apple brandy, Lairds 100 proof
1 oz Apple cider (reduced, see note)
1⁄2 oz Lemon juice
1⁄4 oz Demerara syrup
1 ds Bitters, Fee Brothers Old Fashion
1⁄4 oz Allspice Dram, Bitter Truth
Instructions

Shake with ice and strain into coupe - garnish with pomegranate seeds

Notes

Reduce apple cider to 25% of original volume, simmering over low heat with preferred mulling / baking spices such as cinnamon, allspice, cloves, and cardamom

Yields Drink
Year
2013
Authenticity
Altered recipe
Creator
Robin Hunter, Arlington, MA
Source reference

Started by working from Josey Packard's Northern Spy, but no Apricot spirit, reduced/spiced apple cider & different bitters

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Zachary Pearson commented on 11/30/2013:

Curated this slightly - moved instructions for the cider reduction to the notes section. I'm guessing that the 1 ounce of cider is post-reduction?

Thanks,

Zachary

BoulderandPebbles commented on 11/30/2013:

Thanks - yes, I wanted the ingredient to be "spiced and reduced apple cider" but didn't think that merited adding a new ingredient - hopefully folks will read the notes before they start mixing as it requires hours to reduce and cool the cider. I am thinking of trying it with cider syrup and spicing the demerara in a future iteration.

STH

1 1⁄2 oz Eau de vie of Douglas Fir, Clear Creek
3⁄4 oz Aromatized wine, Cocchi Vermouth di Torino
2 ds Bitters (Dead Rabbit Orinoco)
Instructions

Stir and strain into a cocktail glass. Important: NO substitutions.

Notes

For the skiers of Utah.

Picture of STH
2011 Kindred Cocktails
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Mynah Bird

1 oz Indian Rum, Old Monk
3⁄4 oz Campari
3⁄4 oz Cassis
3⁄4 oz Lime juice
3⁄4 oz Orange juice
1 oz Ginger beer
1 spg Mint (as garnish)
Instructions

Shake, strain into a highball over ice and ginger beer, garnish with a slapped mint sprig, serve with straw.

Notes

Jungle Bird meets El Diablo. If made with Lemon Hart 151, call it a Hoatzin. Cut the Old Monk with Smith & Cross for extra fun.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • maybe ease off the cassis a little — ★★★★★
  • Dark, full, tart berry brightened by ginger and mint, complemented by vanilla and molasses, given a long, bitter sloe-ish finish by Campari.
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Apio

1 1⁄2 oz Fino sherry, Valdespino “Inocente”
1⁄2 oz Aromatized wine, Cocchi Americano
1 ds Celery bitters, Bitter Truth Celery
Instructions

Stir, strain, up, twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Jenn Smith, Astor Center, NYC.
Source reference

http://tastingnotesnyc.com/2013/06/24/sherry-cocktails-your-perfect-dri…

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La Calavera Catrina

2 oz Mezcal
1⁄2 oz Orange juice
1 oz Pineapple puree (caramelized pineapple)
1 oz Egg white (ginger-perfumed)
3 ds Bitters, Bittermens Xocolatl Mole (3-4 dashes)
3 oz Ginger beer (to top)
1 pn Cocoa powder (to rim glass)
Instructions

Dry shake, shake, strain into a highball rimmed with cocoa powder, top with ginger beer, garnish with more powder.

Notes

To perfume egg whites: place whole eggs in an airtight container with a 2” piece of peeled ginger overnight. Separate and use normally.

Yields Drink
Authenticity
Authentic recipe
Creator
Allison Hamlin, Astor Center, NYC.
Source reference

http://www.divinechocolate.com/us/recipes/cocktails/la-calavera-catrina

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Verrazzano

1 1⁄2 oz Applejack
3⁄4 oz Orgeat
1⁄2 oz Ramazzotti
1⁄2 oz Lemon juice
2 bsp Pumpkin puree
1 bsp Chocolate syrup
1 pn Cinnamon
2 ds Bitters (aromatic)
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, up, twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Allison Hamlin, Astor Center, NYC.
Source reference

http://www.divinechocolate.com/us/recipes/cocktails/verrazzano

Curator rating
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Teresa No. 5

3⁄4 oz Gin, Beefeater
3⁄4 oz Cassis
3⁄4 oz Lime juice
3⁄4 oz Campari
2 oz Soda water
1 spg Mint (as garnish)
Instructions

Shake, strain into a highball over ice and soda, garnish with a slapped mint sprig, serve with straw.

History

Fred Yarm's suggested improvement to Jackson Cannon's Theresa No. 4, itself a variation of Rafael Ballesteros' Teresa cocktail. Variation numbered by me.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Frederic Yarm, cocktail virgin slut, modifying a recipe by Jackson Cannon.
Source reference

http://cocktailvirgin.blogspot.com/2011/05/theresa-no-4.html?m=1

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • I used grapefruit soda water.
  • Delicious sipper; also good with reposado tequila as base. Added 1/4 oz Cointreau.
  • Tart — ★★★★
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