Blushing Cecilia

3⁄4 oz Aperol
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Apple brandy, Clear Creek
3⁄4 oz Lemon juice
3⁄4 oz Gin, Hendrick's
2 ds Bitters, Angostura
1 spl Club soda
1 twst Lemon peel
Instructions

Quick shake of all ingredients but soda and twist with ice. Pour over fresh ice in a rocks glass. Float with soda and garnish with twist.

Notes

This drink degrades gracefully with water.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Karen Richardson, Seattle, WA
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Very balanced. So good. We also went tiki style with this by adding chinese 5 spice, also really good. — ★★★★★
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Ruby Red

1 1⁄2 oz Campari
3⁄4 oz Dry vermouth, Noilly Prat
3⁄4 oz Ramazzotti
1⁄2 oz Lemon juice
1 1⁄2 oz Seltzer water (To taste)
Instructions

Add all ingredients (except seltzer) to shaker, shake on ice, double strain into highball glass with ice. Top with seltzer water to taste.

Notes

This cocktail would also be great as a punch.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Mark Barber
Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • phenomenal americano alternative
  • Event better than an americano — ★★★★★
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flickerdart commented on 2/17/2021:

Kind of like cranberry juice. Going heavier on the Ramazzotti makes it better.

Maharaja Buck

1 1⁄2 oz Gin (cardamom infused, see note)
1 oz Lime juice
3⁄4 oz Simple syrup (turmeric infused, see note)
1⁄2 oz Tamarind jam (see note)
3 oz Ginger beer (to top)
1 sli Lime (wheel, as garnish)
Instructions

Shake everything except ginger beer, strain into an ice filled Collins glass, top with ginger beer.

Notes

So Matt doesn't remember the recipes for the ingredients, so I'll take a swing at them. For the gin, I'd either use something like Small's that is super cardamom, or infuse a tablespoon of lightly crushed green cardamom pods into a London Dry gin until it's flavored. For the turmeric syrup, I would think it's a 2:1 simple with the addition of 1 teaspoon of grated turmeric per each cup of sugar. For the tamarind jam, dissolve tamarind paste with barely enough hot water to remove fibers and seeds, then add sugar back to it to make it thick and jammy.

Yields Drink
Authenticity
Unknown
Creator
Matt Tanner, Anvil Bar & Refuge, Houston, TX
Curator rating
5 stars
Average rating
Not yet rated
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Cuzco

2 oz Pisco, Barsol
3⁄4 oz Aperol
3⁄4 oz Simple syrup
1⁄2 oz Lemon juice
1⁄2 oz Grapefruit juice
1 rinse Kirschwasser
1 twst Grapefruit peel (as garnish)
Instructions

Shake, strain into kirschwasser-washed, ice-filled highball glass, garnish with grapefruit peel.

Yields Drink
Year
2007
Authenticity
Authentic recipe
Creator
Julie Reiner, NYC.
Source reference

http://www.cocktailchronicles.com/2009/04/22/3030-6-cuzco/

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • A good drink. I used 3/8oz simple and found it sweet enough for me. Not sure I could detect such a small amount of Kirschwasser given its mild flavor and the drink's other strong flavors. — ★★★★
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Zachary Pearson commented on 5/24/2015:

Curated this: Merged the Barbary Lights into this drink - the Cuzco erroneously had lime juice instead of the lemon juice at the cited link. Changed lime juice to lemon juice. Thanks,  Zachary

drinkingandthinking commented on 5/10/2019:

Nice, but a bit sweet. A bit less simple syrup (1/2 oz.), plus a bit more lemon (3/4 0z.) and I actually upped the kirsch to 1/4 oz.

Electric Pink Fields

2 oz Light rum, Oronoco
1 oz Lime juice
1⁄2 oz Cassis, Massenez
8 lf Tarragon
Instructions

Lightly crush tarragon leaves in lime juice in shaker, add ice and other ingredients, shake and strain into a chilled cocktail coupe, garnishing with another tarragon leaf.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Elana, Stir & Strain.
Source reference

http://stirandstrain.com/2013/08/31/electric-pink-fields/

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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All Hail to the Arsenal

1 1⁄2 oz Gin, Tanqueray 10
1 oz Campari
1 oz Lime juice
1⁄2 oz Triple sec, Combier L'Original Liqueur D'Orange
2 oz Tonic water
6 dr Bitters, Bittercube Cherry Bark Vanilla
Instructions

Build in a highball glass over ice. Add tonic and stir.

History

A London style gin for the club, Campari for the bitter red spirit, and Combier for the French manager

Picture of All Hail to the Arsenal
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate, Ryan Ebling
Curator rating
Not yet rated
Average rating
4 stars
(19 ratings)
From other users
  • refreshing. I subbed bitters (black walnut + a two drops of homemade vanilla)
  • Almost want more bitter out of it.
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MOJO1229 commented on 7/16/2016:

<br />For years, a Gin & Tonic has been a standard for me, especially on hot summer days. After drinking "All Hail To The Arsenal" it has taken over that long revered spot. It's more complex in taste: Consider instead of gin, tonic, and lime juice, you now have also more lime juice, Campari, Triple Sec, and Bittercube Cherry Bark Vanilla Bitters. A far more complex drink, indeed. Some may find Camparai's bitterness unpleasant despite the addition of other ingredients. Perhaps reducing the amount of Campari from 1oz to 3/4 oz may do the trick. Others may want to reduce the lime juice to 3/4 oz. I was hesitant to put 1 oz of lime juice, but in my opinion, it worked ouf fine. Try, experiment, and imbibe what I consider to be a fine summer drink.

Yacht Rock

1 1⁄2 oz Coconut milk
1 1⁄2 oz Orange juice
1 oz Pisco, Campo de Encanto
1⁄2 oz Campari (or Aperol)
1⁄4 oz Galliano
2 dr Orange flower water
1 dr Vanilla extract
1 ds Orange cream citrate, Bittermens
Instructions

Blend with ice, serve in a hurricane glass with a straw, garnish with an umbrella through an orange wheel and two brandied cherries. Throw on some Michael McDonald and enjoy.

Notes

What a fool believes, he sees.

History

A tribute to the much maligned heyday of the frozen drink, the 70s, and its signature cocktails the Piña Colada, the Painkiller, and the Harvey Wallbanger. The coconut, orange juice, orange blossom water, Galliano, and vanilla extract create an orange creamsicle flavor, rounded out by the citrate and deepened by the Campari. Finalist in About.com's frozen cocktail contest.

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

http://abt.cm/1798Mvt

Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Frozen cocktail
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The Man Comes Around

1 1⁄2 oz Cynar
1⁄2 oz Mezcal, Sombra
1⁄2 oz Brandy, Torres 5 Year Old (or other Spanish brandy)
1 t Fernet Branca
1 ds Bitters, Bittermens Xocolatl Mole
1 spg Mint (as garnish)
Instructions

Stir, strain, rocks, garnish with a small slapped sprig of mint.

Notes

Spanish brandy is aromatic with sherry notes; if it can't be found, an oloroso sherry would be a better replacement than a Cognac.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
4 stars
Average rating
4.5 stars
(37 ratings)
From other users
  • Excellent drink the only criticism I would have for myself is a larger mint sprig. It really balances the fernet and cognac.
  • Very good. Go easy on the Mole bitters as they can easily overwhelm
  • Made with Cynar 70 which I would strongly recommend.
  • A little heavier on Mezcal - dash more - and had to use Tamarind bitters, due to no mole bitters. Great, smokey, Cynar goodness.
  • With Vida/cognac, quite interesting, each flavor has its turn. The wind takes a turn and blows the campfire smoke in your face! ETA: With Spanish brandy and Sacrificio. Less smoky, more chocolatey.
  • Very good. Made with Vida and Cognac — ★★★★
  • Dark chocolate, deep bitterness, smoke, savoriness, mint, long finish. Well-liked on eGullet. — ★★★★★
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lesliec commented on 9/02/2013:

Fantastic drink, Rafa. Lovely bitter-dominant style. I'd recommend giving the mint a slap before putting it in as garnish; I wasn't really aware it was there until right at the end (presumably after it had been beaten up a bit by the ice).

Why the name? Is it 'comes round' as in 'visits', or as in 'wakes up after a few too many cocktails'?

DrunkLab commented on 9/03/2013:

Leslie,

Thank you so much for trying it!

Re: the garnish, I almost always slap my mint (not as dirty as it sounds) before inserting it in the drink (ditto). I should probably make a note of it in the instructions, though, instead of assuming that all KC users would do the same. The mint aromas should bring out the mint/menthol of the Fernet more (you mentioned on eGullet that you didn't notice it much).

The story of the name is as follows: after enjoying a mezcal-heavy drink and a Cynar-driven one at the New York bar Pouring Ribbons, my companions and I took the subway home and were joined for several stops by two tweedy guitar-carrying dudes absolutely tearing it up with a set of Johnny Cash covers, including "The Man Comes Around," about the end of days. When I got home I combined the two drinks I'd had, added Spanish brandy, and adjusted the ratios slightly, and decided the resulting drink was black and bitter enough to be worthy of a name by the Man in Black.

Glad you enjoyed it!, and thanks again.

-R

jaba commented on 5/18/2014:

Oh my. This was fantastic. I basically bought the Xocolatl bitters because I saw so many raves about this drink. I used Vida and Ferrand Ambre (did not have Spanish brandy or sherry).

My question is how many Bittermen's drops is a dash? I used the 15-18 suggested on the Kindred Bittermen's page, but that didn't correspond to the 1/4 length of the dropper that the page says.

Either way, this is great.

DrunkLab commented on 5/19/2014:

Thank you! I was actually just having a discussion about what constitutes a Bittermens dash with KC's own Stew. Bittermens' Avery Glasser says 6 drops = a dash.

jaba commented on 5/19/2014:

Interesting. I wonder why it said 15-18 drops = a dash here.

benjajinj commented on 8/27/2018:

Just perfect. Rich, smooth, smokey and chocolatey.

Girolamo Sour

1 1⁄2 oz Amaro Abano, Luxardo
1⁄2 oz Luxardo Bitter
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup
1 Egg white
Instructions

Dry shake, shake, strain, up.

Yields Drink
Authenticity
Authentic recipe
Creator
Stephen Cole, The Violet Hour, Chicago, Il.
Source reference

http://www.starchefs.com/cook/recipe/mixology/stephen-cole/girolamo-sour

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Corpse Reviver #5

1 oz Blanco tequila
1 oz Aromatized wine, Cocchi Americano
1 oz Pineapple syrup
1 oz Lemon juice
2 ds Absinthe
1 twst Lemon peel
Instructions

Shake first four ingredients, strain, coupe, top with absinthe, twist.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Rickhouse, SF, CA.
Source reference

http://www.seriouseats.com/recipes/2011/11/corpse-reviver-5-rickhouse-b…

Curator rating
Not yet rated
Average rating
4 stars
(23 ratings)
From other users
  • Wow. Brilliant.
  • Funky and nutty.
  • Really damn tasty. Amazing what just a few drops of absinthe add to this.
  • Absinthe brings out vegetal/grassy notes in the tequila. Made with Pineapple juice/simple instead of pineapple syrup, but that is an ingenius sweetening agent and citrusy complement to the lemon juice.
  • Delish. On the big side. — ★★★★★
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