Kindred Cocktails

Down & Brown

2 oz Rye, Riverboat (can sub Rittenhouse)

3⁄4 oz Fernet Branca

1⁄2 oz Bénédictine

1⁄4 oz Maraschino Liqueur

Instructions

Stir with ice and strain into a rocks glass. Garnish with a flamed orange twist.

Authenticity

Authentic recipe

Creator

Ryan McGrale, Tavern Road, Boston

Source reference

http://cocktailvirgin.blogspot.com/2013/03/down-brown.html

Curator rating

Not yet rated

Average rating

3.5 stars

(13 ratings)

From other users

Less fernet
maybe would be better with a bit less fernet
add a bit of lemon for a zing

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Green Hornet — Rye, Fernet Branca, Herbal liqueur
Doberman — Bourbon, Fernet Branca, Bénédictine, Sweet vermouth, Lemon peel
Fear Itself — Rye, Braulio, Genepy
Campo Viejo — Rye, Mezcal, Fernet Branca, Bénédictine, Bitters
Bitter Old Coot — Rye, Fernet Branca, Drambuie, Bitters, Ice

Archibald’s Last Memory seems to be the NYC name of the drink. Ryan McGrale was at Julie Reiner's Flatiron in NYC before he returned to Boston to open up Tavern Road. The Archibald's Last Memory entry on Kindred Cocktails puts it being served by a bartender in 2010 at Flatiron but with no attribution to who created it. Ryan didn't seem like one to take credit for another's work and rename it.

High proof (89 before dilution if using Rittenhouse, 84 with Riverboat Rye). I balked at the amount of Fernet Branca and instead went with a Chicago twist, subbing with Letherbee Fernet which shares some of the menthol/saffron/eucalyptus essence, but is more balanced with some baking spice notes. The result was good, but still had a lot of alcohol heat along with the peppery rye (I used Rittenhouse). It might be interesting to split the fernet, maybe 1/2 Letherbee and 1/4 Fernet Branca? Stick with a 90 proof rye or below to keep the alcohol heat in a slightly more reasonable range--although still quite potent.

Wilde Heart

1 1⁄2 oz Irish whiskey, Black Bush

3⁄4 oz CioCiaro

1⁄4 oz Cherry Liqueur, Cherry Heering

1 twst Orange peel (as garnish)

Instructions

Combine ingredients in a mixing glass and fill with ice. Stir until chilled. Strain into chilled cocktail glass and garnish with an orange peel.

Year

2010

Authenticity

Unknown

Creator

Brandon Josie, 15 Romolo, San Francisco, CA

Source reference

Imbibe Magazine Sept/Oct. 2011; https://temperedspirits.com/2011/11/12/wilde-heart/

Curator rating

Not yet rated

Average rating

4.5 stars

(18 ratings)

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From other users

Date:May 07, 2023 excellente. Ginger would like
Very tasty! I used Jameson because that's what I had. A tad on the sweet side - next time, I might increase the whiskey, or cut back the cherry liqueur. — ★★★★★
We subbed Aperol in for the CioCiaro; could probably reduce Aperol amount closer to .5 oz next time. Lovely color. — ★★★★★

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Duneden — Irish whiskey, Sweet vermouth, Parfait Amour, Absinthe, Orange bitters, Lemon peel
Irish Cocktail — Irish whiskey, Curaçao, Absinthe, Maraschino Liqueur, Bitters, Olive, Lemon peel
Cowboy Killer — Scotch, Sweet vermouth, Islay Scotch, Maraschino Liqueur, Peychaud's Bitters, Lemon peel
Tommy Gun — Irish whiskey, Orange liqueur, Lemon juice, Apricot jam, Ginger, Lemon peel
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Spaghetti Western, Bon Vivants

1 1⁄2 oz Bourbon

1⁄2 oz Campari

1 oz Lemon juice

1⁄2 oz Rich simple syrup 2:1

4 Sweet 100 cherry tomatoes

1 pn Salt

1 1⁄2 oz Beer, Tecate

Instructions

Muddle tomatoes, add everything else, except beer. shake. fines strain into a footed pilsner glass. Add beer and fresh ice to fill the glass. Garnish with lemon peel/tomatoe flag.

Notes

Can substitute bourbon with Rye whiskey or Reposado Tequila.

Year

2010

Authenticity

Authentic recipe

Creator

Scott Baird & Josh Harris, 15 Romolo, San Francisco, CA

Source reference

Imbibe Magazine Sept/Oct. 2011

Curator rating

Not yet rated

Average rating

2 stars

(1 rating)

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Two Trick Pony — Beer, White whiskey, Bourbon, Bitters, Lemon juice, Orgeat, Demerara syrup, Orange peel
Mai-Tai Mash-Up — India Pale Ale, Rye, Scotch, Orange liqueur, Lemon juice, Orgeat
Thirty Notes — Demerara Rum, Beer, Orange bitters, Lemon juice
Running Up That Hill — Apple brandy, Beer, Pineau des Charentes, Ginger liqueur, Lemon juice
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Amazona

2 oz Cachaça, Sagatiba Velha

1 1⁄2 oz Coconut milk

3⁄4 oz Lime juice

3⁄4 oz Ginger syrup

2 ds Bitters, Angostura

Instructions

Shake hard and double strain into ice-filled collins. Garnish with lime wheel and grated nutmeg

Authenticity

Authentic recipe

Creator

Scott Baird, 15 Romolo, San Francisco, CA

Source reference

The Tasting Panel Magazine, Jan. 2010

Curator rating

Not yet rated

Average rating

3.5 stars

(3 ratings)

Read more about Amazona
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From other users

Luxurious and thick.

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Travel Section — Bacanora, Ancho Reyes chile liqueur, Bitters, Egg white, Coconut milk, Lime juice, Pineapple Gum Syrup, Simple syrup
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Pan Am

1 oz Rum, Banks 5 Island

1⁄2 oz Aperol

1⁄2 oz Dry vermouth

1⁄2 oz Passion fruit syrup

1⁄2 oz Lime juice

1 ds Rhubarb bitters

1 wdg Lime (scored)

Instructions

Shake, strain, coupe, garnish with scored lime.

History

Inspired by a slide of a cocktail I've never tried and don't know the proportions to (see source reference), I took the Spiritual American and made it, uh, spirituous.

Year

2013

Authenticity

Your original creation

Creator

Rafa García Febles, NYC.

Source reference

bit.ly/10b62Lh

Curator rating

Not yet rated

Average rating

3.5 stars

(2 ratings)

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From other users

Like a passion fruit Hemingway Daq. Nicely tart. Experiment with different ratios; dry vermouth only shows up at the very end. Sweet sip, sour and lightly bitter swallow with a grapefruit accord. Peychaud's is nice too.

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Campari Swizzle — Martinique Rum, Campari, Falernum, Chinato, Lemon juice
Boardwalk Flyer — Cachaça, Bianco Vermouth, Crème de Banane, Bitters, Lime juice, Nutmeg, Mint
Last Bird — Jamaican rum, Campari, Herbal liqueur, Pineapple juice, Lime juice
Pink Flamingo — Rhum Agricole, Campari, Cappelletti Aperitivo, Absinthe, Lime juice, Pineapple Gum Syrup, Aperitivo
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Starfish & Coffee

1 1⁄2 oz Bourbon

3⁄4 oz Aperol

1⁄2 oz Lemon juice

1 t Blackberry preserves

1 ds Grade B maple syrup

1 Egg white

3 dr Coffee Pecan Bitters (as garnish)

1 Star anise (as garnish)

Instructions

Dry shake with Hawthorne sprig, shake again with ice, double strain into coupe. Pattern bitters on foam. Float star anise pod (starfish) on foam.

Notes

Fat wash for extra applause. The final drink should be the color of the Purple One.

History

All of us were ordinary compared to Cynthia Rose.

Year

2013

Authenticity

Your original creation

Creator

Rafa García Febles, NYC.

Curator rating

Not yet rated

Average rating

4 stars

(1 rating)

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Inkwell — Overproof bourbon, Bitters, Grapefruit juice, Balsamic Vinegar, Simple syrup, Orange peel
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Sitting With Stella — Rye, Celery bitters, Bitters, Aromatized wine, Simple syrup, Lemon juice
Good Morning, Sunshine — Cognac, Zucca, Rhubarb bitters, Lemon juice, Earl Grey Tea Syrup, Egg white
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Emperor Norton

3⁄4 oz Batavia Arrack, Van Oosten

3⁄4 oz Fernet Branca

1⁄2 oz Herbal liqueur, Green Chartreuse

3⁄4 oz Ginger syrup (spicy)

3⁄4 oz Lime juice

1⁄2 oz Demerara Rum, Lemon Hart 151 (as float)

Instructions

Shake, strain, rocks, garnish, float.

History

Norton I, né Joshua Norton, was a 19th Century San Francisco vagrant and beloved social fixture who declared himself Emperor of the United States and Protector of Mexico, a declaration indulged by San Francisco high society and lovers of the odd and extraordinary alike. I honor His Imperial Majesty with an appropriately eccentric and elaborate drink befitting the breadth and grandeur of his Empire, with a notable appearance by Fernet Branca, his capital city's equally unusual and beloved amaro of choice.

Year

2012

Authenticity

Your original creation

Creator

Rafa García Febles, NYC.

Curator rating

Not yet rated

Average rating

3 stars

(2 ratings)

From other users

1st sip was a bit too much, but after that I appreciated the balancing of these funky ingredients.
Absinthe over rum

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Kampaïneapple — Overproof bourbon, Maraschino Liqueur, Fernet Branca, Bitters, Orange bitters, Lime juice, Pineapple syrup, Rich simple syrup 2:1, Thai Basil
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Absinthe over rum

Would a lime twist or lime wheel be the intended garnish mentioned in the instructions?

Pompadour (Telegraph)

1 1⁄2 oz Pineau des Charentes (Rosé)

1 oz Demerara Rum, El Dorado 15

1⁄2 oz Rhum Agricole, Neisson blanc

1 ds Bitters, Bittermens Xocolatl Mole

1 twst Lemon peel

Instructions

Stir, strain over fresh ice, express and drop in twist.

History

Update of the Parisian classic.

Year

2012

Authenticity

Authentic recipe

Creator

Telegraph, Chicago, IL.

Source reference

http://www.seriouseats.com/recipes/2012/07/telegraphs-pompadour-rum-coc…

Curator rating

Not yet rated

Average rating

3.5 stars

(3 ratings)

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Flor Delice — Reposado Tequila, Manzanilla sherry, Maraschino Liqueur, Elderflower liqueur, Orange bitters, Maraschino cherry
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Upgraded Grasshopper

1 1⁄4 oz Cream (mint infused, see note)

1 oz Cognac

1 oz Añejo rum

1⁄2 oz Crème de Cacao

2 ds Bitters (mint bitters)

2 ds Chocolate bitters (or mole bitters)

2 spg Mint (as garnish)

Instructions

Shake all ingredients hard till good and frothy. Pour over an ice-filled highball glass. Garnish.

Notes

To make the mint cream, take 1/2 cup heavy cream and 1/2 cup clean mint leaves, combine, and rest in the refrigerator for 2 days. Strain through a fine mesh strainer and discard mint. This is an adult version of a classic dessert drink.

Authenticity

Authentic recipe

Creator

Jeff Lucas

Source reference

http://www.seriouseats.com/recipes/2013/03/grasshopper-cocktail-upgrade…

Curator rating

Not yet rated

Average rating

2 stars

(2 ratings)

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Curated this. To bring it in line with the citation, changed 1 1/4 oz mint to 1 1/4 oz mint infused cream. Changed 2 dashes mint to 2 dashes mint bitters. Removed copyrighted caption and replaced it with instructions for making the mint cream.

Thanks, teaches me not to be hasty in my submissions. :)