Northern Lights (David Delaney Jr.)

1 oz Gin
1⁄2 oz Simple syrup (1:1)
1⁄2 oz Lemon juice
2 bsp Cranberry sauce
2 ds Bitters, Angostura
2 oz Sparkling white wine
3 Cranberry (as garnish)
Instructions

Stir, double strain over sparkling wine in a flute, garnish.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
David Delaney Jr., LA, CA.
Source reference

http://imbibemagazine.blogspot.com/2013/11/drink-of-week-northern-light…

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • French 75’ with cranberry. Lime juice mixes better with the sour cran than the lemon imo. We used a 50/50 mix with a Freixenet cava. Be sure to double strain.
  • A little sweet, use dryer bubbly or less sugar
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PromBox commented on 11/26/2021:

‘French 75’ with cranberry. Lime juice mixes better with the sour cran than the lemon imo. We used a 50/50 mix with a Freixenet cava. Be sure to double strain.

A Fistful of Pears

1 oz Pear eau de vie, St. George
1 oz Pear liqueur, St. George
1 oz Bonal Gentiane Quina
1 twst Grapefruit peel (as garnish)
Instructions

Stir, strain, neat, twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Bread & Gin
Source reference

http://www.breadandgin.com/cocktails/a-fistful-of-pears

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Floor on the Ceiling

1 oz Gin, St. George Dry Rye
1 oz Pedro Ximénez Sherry
3⁄4 oz Aromatized wine, Cocchi Vermouth di Torino
1⁄2 oz Cynar
1 twst Orange peel (flamed, as garnish)
Instructions

Stir, strain, rocks, garnish.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Kyle Mathis, Taste Bar, St. Louis, MO
Source reference

http://www.stgeorgespirits.com/cocktails-featuring/gin/dry-rye-gin/

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
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Rye Gin Old Fashioned

1 1⁄2 oz Gin, St. George Dry Rye
2 bsp Gomme syrup
1 bsp Maraschino Liqueur, Leopold Brothers
2 ds Cherry Bitters
2 ds Bitters (aromatic)
1 twst Orange peel (as garnish)
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, rock, garnish.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Thad Vogler, Bar Agricole, San Francisco, CA.
Source reference

http://www.stgeorgespirits.com/cocktails-featuring/gin/dry-rye-gin/

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Sweet and rough - like an old fashioned. The syrup tends to dominate. I used rhubarb bitters and angostura. It's okay, but I prefer a real Old Fashioned.
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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
Not yet rated
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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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