Kindred Cocktails

Harry's Cocktail

3 spg Mint

2 ds Absinthe, Absente

2 oz Gin

Instructions

Muddle 2 sprigs of mint with the vermouth and absinthe. Add the gin. Shake with ice and strain into a chilled cocktail glass. Garnish with stuffed olive and remaining mint sprig.

Notes

The Savoy has this as 2/3 gin, 1/3 Gancia Sweet vermouth, 1 dash absinthe, 2 sprigs mint, shaken and strained with an olive garnish.

Year

1930

Authenticity

Altered recipe

Source reference

The Savoy Cocktail Book, pg. 81

Curator rating

Not yet rated

Average rating

2.5 stars

(4 ratings)

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Similar cocktails

Fourth Degree — Gin, Sweet vermouth, Absinthe, Lemon peel
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Cooperstown — Gin, Sweet vermouth, Dry vermouth, Mint
Almaza — Gin, Sweet vermouth, Orange vermouth, Orange peel

Gin Gin Highball

1 1⁄2 oz Gin

5 oz Ginger ale

2 ds Bitters, Angostura

Instructions

Build ingredients in a highball glass over ice. Stir and garnish with a lemon peel.

Authenticity

Unknown

Curator rating

Not yet rated

Average rating

3 stars

(4 ratings)

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Jean Genie — Gin, Elderflower liqueur, Ginger beer
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Gin and It

1 1⁄2 oz Gin

1 1⁄2 oz Sweet vermouth

1 ds Bitters, Angostura

1 twst Orange peel (as garnish)

Instructions

Shake all well with ice and strain into a chilled martini glass. Garnish with orange peel.

Authenticity

Unknown

Curator rating

Not yet rated

Average rating

3.5 stars

(10 ratings)

From other users

Um Hanky Panky com Angostura. Petraske faz 60/30 e um twist de limão
For a heavily flavoured gin like Tanqueray Flor de Sevilla, this works well at 4:1, more like a Martini. A more neutral gin can let a nice vermouth shine 1:1.
Read about the East Ender varient
Try
Sweet but sophisticated. As simple as it is, this is a lovely drink. Worth retrying with 2:1 or 3:1 proportions.

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Craig E commented on 3/13/2018:

Gaz Regan calls the same drink but proportioned more like a Manhattan (3:1:5 dashes) an East Ender.

Gin Fizz

1 1⁄2 oz Gin

3⁄4 oz Lemon juice

1 oz Simple syrup

3 oz Club soda

Instructions

Shake all but the Soda with ice and strain into a highball glass. Fill with the soda. No garnish.

Authenticity

Unknown

Curator rating

Not yet rated

Average rating

4 stars

(4 ratings)

From other users

Better with half simple syrup
I halved the syrup, which was a good idea.

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Zachary Pearson commented on 5/28/2013:

Curated this slightly. Estimated amount of club soda in the drink. Removed "fresh" from lemon juice.

Cooperstown

2 spg Mint

1⁄2 oz Sweet vermouth

1⁄2 oz Dry vermouth

2 oz Gin

Instructions

Muddle one of the sprigs and vermouths in a mixing glass. Add the gin and ice, stir well and strain into a martini glass. Garnish with the remaining mint sprig.

Notes

The Savoy book has this as 1/3 each dry gin, Italian and French Vermouth shaken and strained into a cocktail glass with a mint sprig garnish.

Year

1930

Authenticity

Altered recipe

Source reference

The Savoy Cocktail Book, pg. 50

Curator rating

Not yet rated

Average rating

3.5 stars

(9 ratings)

From other users

Year Round Gin use Plymouth Gin
Made with Farmer's gin (which has a bit of mint already to it), Dolin red, and Noily Prat dry. A little stuck in no man's land between a dry, martini-like drink and a sweet minty drink. — ★★★
Made .75oz of each Vermouth to 1.5oz Gin.

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Fourth Degree — Gin, Sweet vermouth, Absinthe, Lemon peel
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Poet's Dream — Gin, Dry vermouth, Orange bitters, Bénédictine, Lemon peel

lkkinetic commented on 9/10/2017:

We added 1 bsp of simple syrup; brought out the mint and gave it a little more roundness and balance.

Abbey Cocktail

1 1⁄2 oz Gin

1 oz Orange juice

3⁄4 oz Aromatized wine, Lillet

1 ds Bitters, Angostura (or orange bitters)

1 twst Orange peel (flamed, as garnish)

Instructions

Shake all together with ice and strain into chilled cocktail glass. Garnish with flamed orange peel.

Notes

The Savoy has this as 2:1:1, with Angostura and no garnish.

Year

2002

Authenticity

Altered recipe

Creator

Dale Degroff, "The Craft of the Cocktail", after The Savoy Cocktail Book, 1930

Source reference

"The Craft of the Cocktail", pg. 72

Curator rating

Not yet rated

Average rating

3.5 stars

(8 ratings)

From other users

Bumped the ratio to 1.5 - .75 - .75 and used Peychauds. Nice afternoon drink.

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Zachary Pearson commented on 5/28/2013:

Curated this to conform with the Style Guidelines: Changed Lillet Blonde to Lillet, removed fresh from OJ. Updated attribution, gave cite for Craft of the Cocktail and Savoy.

Paris When It Sizzles

2 oz Añejo rum

3⁄4 oz Elderflower liqueur, St. Germain

1⁄2 oz Lime juice

1 ds Orange bitters, Angostura

1 wdg Lime (as garnish)

Instructions

Shake with ice and strain into a chilled coupe. Garnish with a lime wedge.

Authenticity

Unknown

Source reference

Found on the Android Mixology App.

Curator rating

Not yet rated

Average rating

3.5 stars

(11 ratings)

From other users

As accessible as you'd guess. Pretty tasty. — ★★★★

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Rhioghnach commented on 3/29/2019:

Will try

Piquant Paloma

1 1⁄2 oz Tequila, Milagro Silver

1⁄4 oz Elderflower liqueur, St. Germain

1 oz Grapefruit juice

1⁄2 oz Lime juice

1⁄2 oz Simple syrup

4 ds Chipotle pepper sauce, Tabasco

3 ds Grapefruit bitters, Fee Brothers

4 oz Grapefruit soda

1 sli Peach

Instructions

Add all ingredients except soda & bitters to an ice filled cocktail shaker--minimally shake to combine; strain and pour into an ice filled Collins glass. Add soda and give a quick stir, top with bitters, and garnish with a peach slice

Notes

*Cholula chipotle can be used

History

This is a more involved and lightly spiced version of that great summer cooler classic. The St Germain and seasonal fruit add some really great freshness to the drink.

Picture of Piquant Paloma — 2011 Kindred Cocktails

Year

2013

Authenticity

Altered recipe

Creator

Jason Westplate, Evan Harrison

Source reference

https://www.alcademics.com/2017/11/paloma-history-tracing-the-facts-and…

Curator rating

Not yet rated

Average rating

4.5 stars

(6 ratings)

From other users

Tequila- sour, bitter, sweet

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Zachary Pearson commented on 6/22/2019:

I curated this - check the cited link. Camper English has done some work (and called in David Wondrich and David Suro for backup) on the history of the Paloma. Basically, the argument is that while Squirt was introduced into Mexico in the 50's and was probably immediately used to make a highball with Tequila, a Paloma written recipe is much more recent - maybe the mid 90's/early 2000s. Thanks, Zachary