La Yapa

1 oz Rye
1 oz Lemon juice
1⁄2 oz Fernet Branca
1⁄2 oz Falernum, Velvet Falernum
1⁄2 oz Grenadine
2 ds Bitters, Angostura
Instructions

Shake, strain, rocks, garnish.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Jamal Hassan, Ox and Whey Bar, Portland, OR
Source reference

http://imbibemagazine.com/La-Yapa-Recipe

Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • Sour/tart and a little medicinal. Enjoyable but there's no magic there for me. — ★★★
  • A little sweet. but with character
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One Flight Up

2 oz Pisco, Campo de Encanto
3⁄4 oz Bianco Vermouth, Dolin
3⁄4 oz Lemon juice
1 oz Simple syrup (1:1)
5 dr Orange flower water
1 ds Bitters, Angostura
1 Egg white
1⁄2 oz Campari
1 oz Soda water
1 twst Lemon peel (as garnish)
1 twst Orange peel (as garnish)
Instructions

Place a long column of ice in a highball glass. Add to this the Campari and soda water. Add the other ingredients to a shaker, seal and shake without ice. Add ice to the shaker and shake to chill, then strain into the highball glass to float over the Campari and soda mixture. Garnish with twists of lemon and orange peel. Serve with straw.

Notes

This drink is named for Pouring Ribbons' location, one flight of stairs up from a generic liquor store on Avenue B in Manhattan. The cocktail plays with the name through its two layer structure; imbibers can either consume the two parts separately or mix them to taste.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Troy Sidle, Pouring Ribbons, NYC.
Source reference

http://summitsips.com/2013/06/one-flight-up

Curator rating
5 stars
Average rating
4.5 stars
(11 ratings)
From other users
  • Not tried yet
  • Pisco-forward, nice citrus balanced with sweet, beautiful color/presentation, Campari gives a slight bitter edge.
  • Delish. — ★★★★★
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  • Gaboon Viper — Navy strength rum, Amaro, Orange bitters, Egg white, Grade A dark color and robust taste maple syrup, Lemon juice, Orange juice
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Honey & Thistle

1 1⁄2 oz Cardamaro
3⁄4 oz Aromatized wine, Cocchi Americano
1⁄4 oz Amaro Sibilla
2 oz Tonic water
1 twst Orange peel
Instructions

Build in a highball, top with tonic water, garnish with twist, serve with straw.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Matthew Schrage, The Blue Room, Cambridge, MA.
Source reference

http://cocktailvirgin.blogspot.com/2013/06/honey-thistle.html

Curator rating
Not yet rated
Average rating
5 stars
(4 ratings)
From other users
  • Used Amaro Nonino as suggested. Sweet but nice. Rate 3.5
  • Subbed Sibilla for Suze; nice orange spritz w/ complex bitter finish that remains refreshing
Similar cocktails
GatorTrader commented on 10/18/2020:

I don't have Sbiilla but this is fantastic w/ Amaro Nonino instead

Jack White's Girlfriend

1 1⁄2 oz Spiced Rum, Sailor Jerry
1⁄2 oz Campari
1⁄4 oz Ginger liqueur, Domaine de Canton
1 oz Ginger shrub (see note)
1⁄2 oz Orange juice
5 dr Bitters, Bittermens Burlesque
1 sli Orange peel
1 twst Orange peel (as garnish)
Instructions

In an ice filled cocktail shaker, add liquor, shrub, juice, orange peel and bitters and shake until well chilled. Strain and pour into a chilled martini glass, and garnish with a twist of orange.

**you can add a splash of lemon juice to the drink if you prefer a brighter cocktail

Notes

*for any cold-process shrub: mix equal parts fruit/peel/herb with sugar and apple cider/red wine vinegar; let stand in a mason jar at room temp for 2 days, strain and re-jar; refrigerate for two weeks and keep for 6 months +

History

The majority of the ingredients in this drink are on the sweeter ends of their respective profiles, but the wonderful vinegar acidity of the shrub rounds the flavor out well.

Picture of Jack White's Girlfriend
2011 Kindred Cocktails
Yields Drink
Authenticity
Your original creation
Creator
Jason Westplate, Kelsey Ebling
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Uncle Neil

1 oz Brandy
1 1⁄2 oz Bourbon
1⁄4 oz Dry vermouth
1⁄4 oz Sweet vermouth
1⁄4 oz Campari
1 ds Orange bitters
1 ds Bitters, Angostura
Instructions

Stir with ice in mixing glass, strain into Collins glass with ice

Yields Drink
Authenticity
Unknown
Creator
Ron Oliver, the Diamond Restaurant, Vancouver
Source reference

Taste magazine BCLCB

Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
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Hugo Montenegro

1 oz Tequila
1 oz Amaro Montenegro
1 oz Byrrh
Instructions

Stir and strain into a cocktail glass. Twist an orange peel over the top and drop it in.

Picture of Hugo Montenegro
2011 Kindred Cocktails
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(34 ratings)
From other users
  • Used Bozal mezcal and Regan's orange bitters rinse, as per suggestions. Closer to a 3.5. — ★★★★
  • Better w/ Mezcal (Vida) and an orange bitters rinse as per the unnamed(?) Monkeypod recipe described in the comments. Very nice that way!
  • Very nice, but I had to sub with Ramazzotti. Also, I then doubled the amaro and added 1/2 oz. brandy for more kick and full flavor.
  • Would make again. Made with Herradura Resposado. Excellent paired with slightly burned lasagna.
  • Made with Sauza Blanco, Cardamaro. Lighter than a negroni, way less bitter too.
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dmhess commented on 5/03/2015:

Flavors are very reminiscent of a Negroni, but obviously derived from distinct spirits. I used silver tequila (Corralejo Blanco) since age wasn't specified, and I think it stood up well to the other ingredients. Described by my drinking partner as "refreshing", and I agree - almost dangerously smooth. Would make it again. Another tasty drink by Stew.

Kindred Cocktails commented on 2/25/2016:

Curated slightly to remove "100% agave". That should be assumed. This isn't Kindred Craptails, after all. ;)

MOJO1229 commented on 10/04/2016:

<p>
Have you ever had one of those nights where you wanted a real satisfying cocktail, but you just couldn't think of it or find it in your Kindred Cocktails cocktail book? NOTHING really appealed to you? Well, of course you have. We all have! That's why Kindred Cocktails is so important to you and to me. And guess what? I happened upon, in Kindred Cocktails, the drink that just may do on one of those "nothing will do" nights. It's the "Hugo Montenegro."

I was having one of those "nothing will do" nights, when I stumbled upon the "Hugo Montenegro." I usually have just one drink a night, but things changed upon my first sip of the "Hugo Montenegro." About 90 minutes later I had my second one, which went down oh so quickly, and with great satisfaction.

It's a simple drink to make. Like most drinks in the Negroni family, there is an equal amount of each ingredient. I know how each ingredient in the "Hugo Montenegro" tastes on its own; but this is a case where the whole is greater than the sum of the parts. So, rather than try to describe how this superb drink tastes, I will simply urge you to try it. Yes, its taste is complex; somewhat bitter, and somewhat sweet. And no particular taste overwhelms another (unless you use a Silver Tequila, which is bitter): I suggest a Reposado or Añejo style tequila to minimize that problem.

I hope I've twieaked your interest in this lovely, thirst-quenching drink. Whether you like it or not, make a comment. And if there's a drink you find more thirst-quenching and satisfying, name it and give the recipe if it's not listed in Kindred Cocktails. Sharing is one of the great things I like about Kindred Cocktails. Without it, Kindred Cocktails would be just another mixology website.</p>

jenksjeremy commented on 12/05/2016:

I just had two of these tonight using Cabo Wabo reposado for the tequila and man, this is a good cocktail.

Proof that great minds think alike, I had a cocktail that I enjoyed at Monkeypod, in Maui, Hawaii with a similar recipe= Equal parts mezcal (Del Maguey Vida), Byrrh and Meletti amaro. The bartender rinsed the cocktail glass with orange bitters and used no garnish.  To bring out the mezcal out, you can go 1oz mezcal and 3/4oz on the Byrrh and amaro.These two drinks have become my new favorites.

 

Thai cooler

2 oz Vodka
2 oz Triple sec
2 oz Lime juice
1⁄2 oz Simple syrup
1 t Ginger (Peeled and chopped)
1 lf Basil (Purple is nice)
Instructions

Rim martini glass with basil leaf then drop in glass. Shake other ingredients over cracked ice. Strain into glass.

History

My husband drank something like this on a business trip and told me about it when he got home. Came up with this, and he thought it was really good.

Yields Drink
Year
2013
Authenticity
Altered recipe
Creator
Melissa Hodgson, Madisonville, La
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • really nice - I was skeptical with the quantity of Cointreau, but it balances out the lime. Ginger adds a kick. I might try muddling another basil leaf in and pouring over a bit of ice too.
  • MC remarks "quite tasty!" -- the tartness of the lime with the subtle ginger worked. I muddled the ginger and 2 basil leaves and strained it. Might add more basil next time. — ★★★★
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Satsuma Margarita

2 oz Tequila
2 oz Satsuma juice
2 oz Lime juice
1⁄2 oz Triple sec
1⁄2 oz Agave syrup
Instructions

Juice the satsumas and limes. Shake everything over cracked ice. Pour into salted rim glass.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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The Last Mechanical Art

3⁄4 oz Mezcal, Del Maguey Chichicapa
3⁄4 oz Cynar
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
3⁄4 oz Campari
1 twst Orange peel (as garnish)
Instructions

Stir with ice and strain into a coupe glass. Garnish with an orange twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Maksym Pazuniak
Source reference

beta cocktails

Curator rating
Not yet rated
Average rating
4.5 stars
(49 ratings)
From other users
  • One of the best cocktails of all time. Mezcal choice matters with this one. — ★★★★★
  • It's basically a Rosita (itself just a Mezcal Nergoni) with a little more bitter.
  • Smokey, sweet, bitter all mellow each other out.
  • Similar to Wander Back, but stronger
  • Delicious. Really get the sweet, bitter and smoky all together.
  • yet to try
  • don't overdo the orange peel and it's a 5
  • The punched up bitterness ably counters the sweet.
  • Kind of tastes like you are drinking smoked orange peel, I think I would call it: scorched venus.
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markchristenson commented on 2/03/2017:

This fires on all cylinders for me--a great mix of smokey, sweet, bitter, and spirit-y.  The orange peel garnish adds a great sensation on the nose that combines well with the actual drinking.

Meet Me at the Altar

1 1⁄4 oz Genever, Bols (lavender infused)
2⁄3 oz Aromatized wine, Cocchi Americano Rosa
1⁄4 oz Aperol
1 ds Bitters, Fee Brothers Orange
Instructions

Stir with ice fit for company and strain into a worthy drinking vessel.
I use a 4.5 oz coupe

Notes

Interesting spicy cinnamon like finish. The cocci rose has a very persistant character. Would make a nice bottled cocktail, or carbonated... Hmm.

History

Made for a friend whle they were a guest at the bar, originally with a local bilberry infused gin...

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
myself
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Shawn C commented on 4/23/2024:

Curated to Cocchi Americano Rosa so that typo "Cocci americano rose" can be deleted.

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