Dusty Road Chelada

1⁄2 oz Tamarind (pulp)
1 pn Lime (rind)
3⁄4 oz Lime juice
1⁄4 oz Agave syrup
1 pt Beer (recipe calls for Uncommon Brewers Siamese Twin Ale or Dos Equis)
1⁄2 oz Mezcal
Instructions

Shake all ingredients (except beer and mezcal) without ice and strain into an ice filled glass rimmed with one part orange zest, one part salt and a half part black pepper. Top with beer and float the mezcal.

YieldsDrink
Year
2011
Authenticity
Authentic recipe
Creator
Raul Yrastorza, Las Perlas in Los Angeles
Source reference

http://online.wsj.com/article/SB100014240531119033414045764826437786020…

Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails

Blimey Barista

2 oz Dark rum
1⁄2 oz Coffee liqueur, St George Firelit
2 ds Chocolate bitters
Instructions

Stir with ice.

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Nice and simple but tasty. Funky dark rum goes well with the coffee liqueur.
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  • Coraje — Dark rum, Bonal Gentiane Quina, Coffee liqueur, Orange bitters, Bitters, Orange peel
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Penicillina

2 oz Tequila
3⁄4 oz Lime juice
1⁄2 oz Agave syrup
3 sli Ginger (fresh)
1⁄4 oz Mezcal
Instructions

Muddle ginger in agave nectar. Add rest of ingredients and ice. Shake. kill bacteria from mexico

YieldsDrink
Authenticity
Authentic recipe
Source reference

http://www.cocktailchronicles.com/2009/04/18/3030-penicilina/

Curator rating
Not yet rated
Average rating
4.5 stars
(22 ratings)
From other users
  • I love ginger/agave mix. I used an old lime. I *need* to try again.
  • A nice mix of heat & sweet. I minced the ginger before muddling: a mistake. It didn’t get much added flavor, and then necessitated double-straining. — ★★★★★
  • Incredible how well the mezcal and ginger works together
  • Perfection! What else do you need? — ★★★★★
  • that is a seriously good cocktail. did the mezcal float as suggested in the link to the original
  • 3/8 oz Sweetened Ginger Juice 3/8 oz Honey Syrup Float the Islay
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  • St. John's Santa Fe — Blanco tequila, Añejo tequila, Lime juice, Agave syrup, Cucumber, Cilantro, Green Tabasco
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El Monje (The Monk)

1 1⁄2 oz Whiskey (argentine whisky)
1⁄2 oz Campari (or Cazalis Bitter (argentine brand))
1⁄2 oz Curaçao (or Hesperidina (argentine bitter orange liquor)
1 oz Bénédictine (or Monacal liquor (argentine brand))
Instructions

Stir all ingredients in a Boston glaas filled with ice. Strain into a chilled cocktail glass and garnish with a flamed orange twist.

Notes

This drink is made with argentine ingredients and brands but I have named similar brands so that everyone can do it.

History

"Hesperidina" is a little sweet liquor made with bitter orange peels. "Cazalis bitter" is similar to Campari even in color and the "Monacal" is an argentine Benedictine.

YieldsDrink
Authenticity
Your original creation
Creator
Walter Platta - autodidact - Buenos Aires - Argentina
Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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Funny Duck

1 1⁄2 oz Bourbon, Maker's Mark
3⁄4 oz Sweet vermouth, Martini & Rossi (maybe Cinzano.)
3⁄4 oz Bénédictine
1⁄3 oz Averna
1 ds Bitters, Angostura
Instructions

Stir all ingredients with ice and strain into chilled cocktail glass. Add a orange zest twist and serve.

Notes

Some classic ingredients and a touch of italian bitter in that original creation. In my country (Argentina) Monacal Liquor replace Benedictine.

YieldsDrink
Authenticity
Your original creation
Creator
Walter Platta - autodidact - Buenos Aires - Argentina
Curator rating
Not yet rated
Average rating
4.5 stars
(30 ratings)
From other users
  • Use 2oz of rye instead of bourbon
  • My modification: 1 1/2 oz Rittenhouse Rye 1 oz Carpano Antica Formula 1/2 oz Amaro Nonino Quintessentia 1/2 oz Benedictine 2 ds Scrappy’s Chocolate bitters Lemone Peel for garnish Stir, pour over large ice cube
  • Very tasty - just a bit too sweet for my taste
  • Good balance although slightly sweeter taste, good for dessert.
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  • Czechattan — Bourbon, Becherovka, Herbal liqueur, Curaçao, Bitters
  • Gramercy — Rye, Sweet vermouth, Herbal liqueur, Bénédictine
  • Nation Of Two — Bourbon, Sweet vermouth, Herbal liqueur, Black peppercorns

Better with Rittenhouse, cuts through the sweetness very nicely

Pompelmo

1 oz Pisco
1⁄2 oz Aperol
1 bsp Elderflower liqueur, St. Germain
2 oz Grapefruit juice
1 oz Seltzer water
2 ds Grapefruit bitters, Fee Brothers Grapefruit
1 twst Orange peel (as garnish)
Instructions

Shake 1st 4 ingredients, strain, ice-filled highball, top with seltzer, stir gently, garnish with bitters and orange swath

Notes

Pompelmo is Italian for grapefruit. I like the way Pisco and St. Germain play on the bitter Aperol and grapefruit components.

Picture of Pompelmo
2011 Kindred Cocktails
YieldsDrink
Year
2010
Authenticity
Authentic recipe
Creator
Robert Love
Source reference

http://food.rlove.org/2010/06/aperol-pompelmo.html

Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
From other users
  • Excellent gulp-able low abv drink. Reminds you of watermelon. Elderflower is subtle. — ★★★★
  • Maybe try with a bit more St. Germain... — ★★★★★
  • This is really an outstandingly refreshing drink. It feels to me like one *could* pour a bit heavier on the Pisco if one wanted to -- but as is this is a perfect summer backyard party / barbecue drink.
Similar cocktails
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Dan commented on 12/15/2011:

Curated to revert to the the authentic recipe. Altered version suggested substituting 7-Up for seltzer. The authentic recipe is more true to the spirit of Kindred Cocktails. Feel free to use the Your Comments section of your cocktail book entry to track your personal preferences. Thanks much for posting!

I like the touch of sweetness that comes from lemon-lime soda, kinda balances out the bitter. Maybe I'll try with San Pellegrino Lemon or Orange Sparkling water as well.

sfnyc commented on 7/07/2023:

Although the specs call for grapefruit juice, I was a bit thrown off by the photo of grapefruit soda. Anyway, I went with the juice, of course, but ended up adding 1/4 oz passion fruit syrup to balance out the tartness.

Chocolate Lady

1 oz Gin
1 oz Triple sec
1 oz Lemon juice
1 oz Crème de Cacao
Instructions

Shake, straight up, whatever garnish you feel appropriate.

Notes

Try experimenting with the amount of Creme de Cacao and gin. Some prefer less chocolate. Some might want White Lady-levels of gin (2 parts gin, 1 part each of everything else).

History

I was trying to recall the recipe for the 20th Century and knew it was a corpse reviver 2, minus one ingredient (and the absinthe) and adding Creme de Cacao. I substituted the wrong one, but I like this a lot! It's effectively a white lady with creme de cacao.

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
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The Yellow Fizzle

1 oz Rhum Agricole, Clément VSOP
1 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Allspice Dram
1 Whole egg
2 ds Bitters (Experimental Swizzle Bitters)
3 oz Milk (Hot)
1 twst Lime peel (as garnish)
1 ds Bitters (Experimental Swizzle Bitters)
Instructions

Heat a 6 oz heatproof mug. Dry shake everything but the milk and the lime peel. Whisk the hot milk into the dry shaken ingredients, then double strain into the warmed mug. Express lime peel and dash bitters on top.

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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  • Golden Rule Flip — Añejo tequila, Herbal liqueur, Strega, Amaro Nonino, Whole egg, Honey syrup, Heavy cream
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Dan commented on 12/14/2011:

Not sure I get the swizzle part. What would you sub for these unobtainium-based bitters?

Dan,

Whisking the hot milk into the dry shaken mixture is meant to mimic a swizzle - it also ensures that you don't make scrambled eggs ;)

I would substitute Angostura for the Swizzle bitters, but you could always email Adam Elmegirab ;)

Thanks,

Zachary

Apple and Eve

2 3⁄8 oz Bison grass vodka
1 oz Lemon juice
2⁄3 oz Gomme syrup
2 t Egg white
1⁄2 Apple, Granny Smith
1 sli Apple, Granny Smith
1 bsp Brown sugar
Instructions

Muddle, dry shake, shake all and double strain

Notes

Put the brown sugar which is mixed with cinnamon powder on the apple wedge and burn with a blow torch to caramelize

History

Created for CINCO lounge first cocktail menu

YieldsDrink
Year
2004
Authenticity
Your original creation
Creator
David Palethorpe
Source reference

www.cincolounge.com

Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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  • Santiago — Cuban rum, Maraschino Liqueur, Bitters, Herbal liqueur, Lime juice, Simple syrup
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  • Manuia — Barbados Rum, Cachaça, Pastis, Bitters, Lime juice, Passion fruit syrup, Orgeat

Curated slightly to change Granny Smiths to Granny Smith, and to change Granny Smith Apple as an ingredient to Apple, Granny Smith.

Czech it at the Door

1 oz Becherovka
1 oz Rye
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup
1 rinse Fernet Branca
1 twst Orange peel (as garnish)
Instructions

Shake all but Fernet. Double-strain into Fernet-rinsed coupe. Garnish with orange twist.

YieldsDrink
Authenticity
Authentic recipe
Creator
Ria Soler
Source reference

http://fattycrew.tumblr.com/post/14130164574

Curator rating
Not yet rated
Average rating
3.5 stars
(16 ratings)
From other users
  • I like Dan's suggestions and would try them next time. I didn't think the sweetness was overpowering but the rye has does struggle to stand up to the Becherovka.
  • Used Fee Bros. bitters and a scant 1/2 syrup. Sweet and orangey, with an interesting finish.
  • Nice. Strong Cinnamon from the Becherovka. Used 1.5 oz rye, 1/4 oz simple, and added 2 dashes Regans'. — ★★★
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Dan commented on 12/13/2011:

A nice drink, although I fiddled with it a bit. I used only 1/4 oz simple, but then I tend to like my drinks without detectable sweetness. I upped the rye to 1 1/2 oz to get it to stand up to the Becherovka. I added 2 dashes of Regans' orange bitters, which reinforces the orange notes from the twist and adds significant bitterness (since Becherovka is so mild). I really enjoyed this drink, especially since it highlights an unusual ingredient that is pretty widely available.

AmyJ commented on 2/22/2013:

Nice. Good call re Regan's bitters . Used Rittenhouse Rye, which stands up well. Thanks!

Bevx commented on 2/22/2013:

Finally tried this one. Yup, delicious...Made it "Dan's way," except I split the difference on the syrup at around 1/3 oz. Used the new Dickel Rye, which worked great... First drink I've tried using a "tiny" amount of Fernet where the flavors mingled so perfectly that if I didn't <em>know</em> it was there, I might not have guessed it.

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