Cherry Samba

1 1⁄2 oz Cachaça
3⁄4 oz Cherry Liqueur, Cherry Heering
1⁄2 oz Islay Scotch
1⁄2 oz Lemon juice
3⁄4 oz Egg white
Instructions

Dry shake, shake, strain into a flute.

YieldsDrink
Year
2009
Authenticity
Authentic recipe
Creator
Neyah White, Nopa, San Francisco, CA.
Source reference

http://www.cocktailchronicles.com/pdf_files/imbibe_heering_jan09.pdf

Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
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Mannish Boy

1 1⁄2 oz White whiskey, Bully Boy
1 oz Aromatized wine, Cocchi Americano
1⁄2 oz Dry vermouth, Dolin
1⁄4 oz Maraschino Liqueur, Luxardo
2 ds Bitters, Bitter Truth Orange
Instructions

Shake with ice, strain, coupe

Notes

My guess on replicating this wonderful drink I tried at Bully Boy night.

YieldsDrink
Authenticity
Altered recipe
Creator
Jon Plaza, Black Trumpet Bistro, Portsmouth, NH
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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White Tai ("Improved")

2⁄3 oz Martinique Rum, La Favorite Blanc
2⁄3 oz Demerara Rum, El Dorado
2⁄3 oz Jamaican rum, Wray & Nephew Overproof
1⁄2 oz Triple sec, Cointreau
1 t Maraschino Liqueur
6 dr Absinthe
1 pn Citric acid
1 twst Lemon peel (expressed and discarded)
Instructions

Stir without ice to dissolve acid, and then stir with ice, strain, and serve up. Twist and discard.

Notes

"Improved" refers to the presence of absinthe and Maraschino, and is not meant to suggest that the recipe is an improvement on Zachary Pearson's original. The almond and marzipan notes of the Maraschino combined with the perfume of the absinthe and the almond extract recall the orgeat, while citric acid and lemon oil stand for the original's citrus. The Demerara rum gives vanilla notes and deepens the complexity.

YieldsDrink
Year
2013
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Made with a squeeze of lemon juice rather than the citric acid and a half tsp of orgeat. Good but needs a little further work.
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Curated to change "almond syrup extract" to "almond extract", which I think is what was meant, since only 1 drop is used.

Kindred autocorrects almond extract as well as almond milk (or "almond syrup milk" in KC lingo). It also 'corrects' Small Hand Foods to Hand Foods.

I fixed "amond syrup milk" and "hand foods". I don't see almond extract in this recipe anymore, so I'm guessing it was fixed or re-formulated to not have it. If you enter new ingredients that Kindred Cocktails insists on "auto-correcting", it's part of its efforts to standardize what people enter. Just contact me and I'll enter the ingredients into the database manually. Cheers -Dan

Ophelia

2 oz Bourbon, Angel's Envy
3⁄4 oz Chinato
1⁄4 oz Crème de Cacao
2 ds Bitters, Angostura
Instructions

Mix all ingredients over ice and shake vigorously. Strain and serve in coup glass. Garnish with Luxardo cherry.

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • made with bookers..held up well — ★★★★
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Colossal Youth

1 1⁄2 oz Mezcal
1⁄2 oz Jamaican rum, Smith & Cross
1⁄2 oz Campari
1⁄2 oz Sloe gin
1⁄4 oz Crème de Cacao, Tempus Fugit
1 t Bitters, Bittermens Xocolatl Mole
Instructions

Stir, strain, up or one big rock, optional lemon twist.

History

For MxMo LXXV: Flip Flop!, a descendant of the Transatlantic Giant substituting mezcal for bourbon, Campari for Cynar, and a teaspoon of mole bitters for both a portion of crème de cacao and three dashes of Angostura.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Source reference

http://cocktailvirgin.blogspot.com/2016/09/colossal-youth.html

Curator rating
Not yet rated
Average rating
4 stars
(30 ratings)
From other users
  • Yes, I get s'mores too, Complex as expected, but actually not as mezcal-dominated as I'd feared.
  • Fire, smoke, funk, chocolate. Like a s'more roasted over a campfire. — ★★★★★
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bza commented on 7/31/2013:

I'm definitely going to try this, but just curious if the name is a Young Marble Giants reference or a Pedro Costa reference?

Young Marble Giants all the way. YMG was actually the working title for this (connecting it to the Transatlantic Giant) but I ended up liking Colossal Youth better.

Nothing against Senhor Costa or his films, of course.

bza commented on 7/31/2013:

Nice. I approve either way, for sure.

Among Dreams

2 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Rye
9 dr Bitters, Bittermens 'Elemakule Tiki
7 dr Bitters, Fee Brothers Old Fashion
Instructions

Stir, strain, up.

YieldsDrink
Authenticity
Authentic recipe
Creator
Turk Dietrich, Cure, New Orleans
Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
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The Penthouse

1 1⁄2 oz Gin, Tanqueray Rangpur
1 1⁄2 oz Vodka, Reyka
1⁄4 oz Elderflower liqueur, St. Germain
1⁄2 oz Lemon juice
1 twst Lemon peel
Instructions

Shake w/ ice, strain, serve up

Picture of The Penthouse
2011 Kindred Cocktails
YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Increased St. Germains to 0.5 oz. Typical grapefruit result.
  • increased elderberry a bit
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Ajvan commented on 1/14/2020:

Very tart, might bump the St Germain up to match the lemon. 

Frank Lloyd Wright

2 oz Bourbon, Buffalo Trace
1⁄2 oz Pear liqueur, Rothman & Winter Orchard Pear
1 bsp Islay Scotch, Laphroaig
1 bsp Nocino
2 ds Bitters, Fee Brothers Old Fashion
1 twst Lemon peel (expressed and discarded)
Instructions

Stir, strain, coupe, express, serve.

Notes

Chris Messina, at the link, notes that the balance is brand-specific.

YieldsDrink
Authenticity
Authentic recipe
Creator
Bourbon & Branch, San Francisco, CA.
Source reference

http://barnotes.co/recipes/frank-lloyd-wright

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Start with less bourbon. Try whiskey as a float
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East India Cocktail

2 oz Cognac
1 t Pineapple syrup
1 t Curaçao
2 ds Maraschino Liqueur
2 ds Bitters, Boker's
1 Olive (or cherry, as garnish)
1 twst Lemon peel (as garnish)
Instructions

Chill a cocktail glass. Stir over ice and strain into chilled glass. Garnish with an olive or cherry and a lemon twist.

Notes

Robert Vermeire's "Cocktails, How to Mix Them" (1922) has this as 1/2 gill = 2 oz Cognac, 2 dashes Angostura, 2 dashes Maraschino or pineapple syrup, 2 dashes Curacao.

YieldsDrink
Authenticity
Unknown
Source reference

Harry Johnson's Bartender's Manual, 1934 revision pg. 187

Curator rating
4 stars
Average rating
3.5 stars
(8 ratings)
From other users
  • Somehow does pick up an "Asianness." Pineapple gets lost.
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Last Ango

1 oz Bitters, Angostura
1 oz Lime juice
1⁄2 oz Jamaican rum, Smith & Cross
1⁄2 oz Pineapple syrup (pineapple gomme syrup)
1⁄2 oz Orgeat
1 sli Lime (as garnish)
Instructions

Shake, strain, garnish with a lime wheel.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Allumette, LA, CA.
Source reference

http://theminty.com/2013/04/10/echo-park-cocktails-and-bites-at-allumet…

Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • Rich, velvety and deep in character. Didn't have the pineapple syrup, so just used pineapple juice - figured it was sweet enough.
  • Opaque dark brick red color. Tasty, a little grainy, maybe due to my orgeat. Cinnamon and clove, complex. — ★★★★
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Brilliant. Delicious. So many favorite things in one glass. I used Hampden 8YO and it worked great. The Orgeat and pineapple gum syrup added lots to the balance.

HallA commented on 11/11/2023:

Nice variation on a trinidad sour. The pineapple gum added a little though I don't think the drink would suffer that much about it. You're going to need something like S&C or high proof / lots of flavor to balance and even show up against the angostura.

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